i7  " 


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iiil)ro\oit  &.  Eiiliu-ueil  Kiiiv 


MACKENZIE'S 


FIVI^    THOUSAND    RECEIPTS 


IN  ALL  THE 


Unttnl  auDf  Bomcstic  ^vts: 


CONSTITUTING 


A  COMPLETE   PRACTICAL  LIBRARY 


RELATIVE  TO 

Agriculture, 

Crayons, 

Gardening, 

Oil  Colours, 

Silk. 

Bees, 

Dairy, 

Gilaing, 

Oils, 

Silk  worms, 

Bleaching, 

Diseases, 

Glass, 

Painting, 

Silvering, 

Brewing, 

Distillation, 

Health, 

Pastry, 

Tanning, 

Calico  Printing, 

Dying, 

Inks,  .fee. 

Peifumery, 

Trees  of  all  kind*, 

Carving  at  Table, 

Enamelling, 

Jewellers'  Pastes, 

Pickling, 

Varnisjiing, 

Cements, 

Engraving, 

Lithography, 

Pottery, 

Water  Colours, 

Confectionary, 

Farriery, 

Medicines, 

Preserving, 

Wines, 

Cookery, 

Food, 

Metallurgy, 

Scouring, 

&c.  &c.  &c 

^  WcU)  American,  from  tl)r  latest  ILontrou  IStiitinn. 

WITH    NUMEROUS  AND    IMPORTANT  ADDITIONS    GENERALLY;    AND  THE  M  EDICAL    PART    CAREhiJLJ.T 

REVISED  AND  ADAPTED  TO  THE  CLIMATE  OF  THE   U.  STATES;  AND  ALSO  a   NKW 

AND  MOST  COPIOUS  INDEX. 

BY    AN    AMERICAN    PHYSICIAN. 


PHILADELPHIA: 

HAYES  &  ZELL,  193  MARKET  STREET 

18  54. 


Eastern  Vutrtct  of  i  ennsyivanm,  to  wu 

BE  IT  REMEMBERED,  That  on  the  twenty-fifth  day  of  September,  in  the  fifty-third  year  of  the  is 
dependence  of  the  United  States  of  America,  A.  D.  1829,  James  Kay,  Jr.  &  Co.  of  the  said  District,  havo 
deposited  in  this  office  the  title  of  a  book,  the  right  whereof  they  claim  as  proprietors,  in  the  wo:' Js  foliowmg 
to  wit : 

"  Mackenzie's  Five  Thousand  Receipts  in  all  the  useful  and  domestic  arts :  coi^tituting  a  complete  practicU 
library  relative  to  agriculture,  bees,  bleaching,  brewing,  calico  printing,  carving  at  table,  cements,  confec- 
tionary, cookery,  crayons,  dairy,  diseases,  distillation,  dying,  enamelling,  engraving,  farriery,  food,  garden- 
ing, gilding,  glass,  health,  inks,  (fee.  jeweller's  pastes,  lithography,  medicines,  metallurgy,  oil  colours,  oils, 
painting,  pastry,  perfumery,  picklmg,  pottery,  preserving,  scouring,  silk,  silk  worms,  silvering,  tannin",  trees 
of  all  kinds,  varnishing,  water  colours,  wines,  &c.  &c.  <fec.  Fourth  Auierican,  from  the  latest  Loudon 
edition.  With  numerous  and  important  additions  generally ;  and  the  medical  part  carefully  revised  and 
adapted  to  the  climate  of  the  U.  States ;  and  also  a  new  and  most  copious  Index.  By  an  American  Physician." 

In  conformity  to  the  Act  of  the  Congress  of  the  United  States,  entitled  "  An  Act  for  the  Encouragement 
of  Learning,  by  securing  the  copies  of  maps,  charts,  and  books,  to  the  authors  and  proprietors  of  such 
copies,  during  the  times  therein  mentioned;"  and  also  to  an  Act,  entitled,  "An  Act  Supplementary  to  lb 
Act,  entided  'An  Act  for  the  encouragement  of  learning,  by  securing  the  copies  of  maps,  charts,  and  books, 
to  the  authors  and  proprietors  of  such  copies,  during  the  times  therein  mentioned,'  and  extending  the  benefit* 
thereof  to  the  arts  of  deuigning,  engraving,  and  etching,  historical  and  other  prints." 

D.  CALDWELL, 
Clerk  of  the  Eastern  District  of  Pennsylvanm 


Frnnkiiu  Buildiiis;.>.  aixlli  6tr.'.-.L  bi'lo-.i   .\n-li.  i-liiiadelpliia. 


PREFACE 


TO  THE  LATEST  LONDON  EDITION. 


As  the  object  of  all  study,  and  the 
end  of  all  wisdom,  is  practical  utility, 
so  a  collection  of  the  most  approved  Re- 
ceipts, in  ail  the  arts  of  Domestic  and 
Social  Life,  may  be  considered  as  a 
volume  containing  nearly  the  whole  of 
the  wisdom  of  man,  worthy  of  preserva- 
tion. In  truth,  the  present  volume  has 
been  compiled  under  the  feeling,  that  if 
all  other  books  of  Science  in  the  world 
were  destroyed,  this  singl«  volume  would 
be  found  to  embody  the  results  of  the 
useful  experience,  observations,  and 
discoveries  of  mankind  during  the  past 
ages  of  the  world. 

Theoretical  reasonings  and  historical 
details  have,  of  course,  been  avoided, 
and  the  object  of  the  compiler  has  been 
to  economise  his  space,  and  come  at 
once  to  the  point.  Whatever  men  do, 
or  desire  to  do,  with  the  materials  with 
which  nature  has  supplied  them,  and 
with  the  powers  which  they  possess,  is 
here  plainly  taught  and  succinctly  pre- 
served; whether  it  regard  complicated 
manufactures,  means  of  curing  diseases, 
simple  processes  of  various  kinds,  or  the 
economy,  happiness,  and  preservation  of 
life. 

The  best  authorities  have  been  re- 
sorted to,  and  innumerable  volumes  con- 
sulted, and  wherever  different  processes 
of  apparently  equal  value,  for  attaining 
the  same  end,  have  been  found,  they 
have  been  introduced. 

Among  the  works  consulted  have  been, 

The  Monthly  Magazine,  56  vols. 
The  Repertory  of  Arts  and  Sciences,  60  vols. 
The  London  Journal  of  Arts  and  Sciences. 
The  Transactions  of  the  Society  of  Arts,  30  vols. 
The  Magazine  of  Trade  and  Manufactures,  6 

vols. 
The  Gazette  of  Health,  9  vols. 
The  Series  of  the  Horticultural  Society,  5  vols. 


The  Series  of  the  Agricultural  Society.  30  vol* 

The  Farmer's  Magazine,  16  vols. 

Young's  Farmer's  Calendar. 

Loudon  on  Gardening,  1  vol. 

.Tennings's  Domestic  Cyclopaedia,  2  vols. 

TiNGREY  on  Varnishing. 

Richardson  on  the  Metallic  Arts. 

Thomas's  Practice  of  Physic. 

Cooper's  Dictionary  of  Surgery. 

Thornton's  British  Herbal, 

Waller's  Ditto. 

Lmison's  School  of  Arts. 

Handmaid  to  the  Arts. 

Smith's  Laboratory  of  the  Arts. 

Hamilton  on  Drawing. 

The  Editor's  Thousand  Experiments  in  Ma 

nufactures  and  Chemistry. 
Daw's  Agricultural  Chemistry. 
Henry's  Elements  of  Chemistry. 
Chaptal's  Clieinistry  applied  to  the  Arts. 
Gregory's  Cyclopaedia. 
The  English  and  other  Cyclopedias. 

Besides  innumerable  treatises  on  spe- 
cial subjects,  minor  journals,  and  a  great 
variety  of  manuscript  communications 
from  friends  and  connexions  of  the  edi- 
tor and  publisher. 

A  general,  rather  than  a  scientific, 
arrangement  has  been  adopted,  because 
the  object  of  the  work  is  popular  and 
universal,  and,  though  likely  to  be  use- 
ful to  men  of  seietjce,  it  is  more  espe- 
cially addressed  to  l^e  public  at  large. 
In  like  manner,  as  fiir  as  possible,  tech- 
nical and  scientific  language  has  been 
avoided,  and  popular  names  and  simple 
descriptions  have  been  preferred. 

Every  care  has  been  taken  in  the  print- 
ing to  avoid  errors  in  quantitiee,  as  well 
as  to  select  the  best  receipts  of  each 
kind;  but  notices  of  errors,  omissions, 
or  experimental  improvements,  will  be 
thankfully  received  by  the  publisher,  for 
the  use  of  future  editions. 

The  Index  will  render  it  easy  to  refer 
to  every  article  of  importance. 


PREFACE 


TO  THE  FOURTH  AMERICAN  EDITION. 


Ix  fulfilling  the  <iuty  of  preparing  for 
the  press  a  new  and  enlarged  edition  of 
the  valuable  work  of  Mackenzie,  the 
Kditor  has  steadily  borne  in  mind  its 
evident  aim  at  general  practical  utility; 
and  consequently  he  has  submitted  both 
alterations  and  additions  to  its  rules. 
While  the  former  will  be  found  but 
few, — a  circumstance  arising  from  the 
nature  of  the  book;  the  latter  are  bolh 
numerous  a.ii .  important, — amounting 
to  about  fifs  pages,  exclusive  of  those 
contained  iu  the  Miscellaneous  Depart- 
ment and  t]  e  Appendix. 

The  Me.  cal  part  has  been  condensed, 
simplified,  and  adapted  to  the  climate 
and  diseases  of  the  United  States.  A 
short,  but  complete  manual  of  "Direc- 
tions for  rearing  the  Silk  Worm,  and  the 
Culture  of  the  White  Mulberry  Tree," 
together  with  an  extensive  article  on  the 
Diseases  of  the  Horse,  may  be  noticed 
as  among  the  important  additions.  The 
Culinary  art  has  not  been  neglected — 
the  numerous  original  receipts  from 
the  best  modern  authorities  of  the 
'Kitchen,"  for  preparing  various  deli- 
cacies of  the  animal  and  vegetable  king- 
dom, including  Pastry,  Puddings,  &c. 
will  no  doubt  prove  acceptable  to  Ame- 
rican housekeepers.  The  man  of  family, 
the  Sportsman,  the  Artist,  the  Mechanic, 
and  the  Farmer  have  all  been  remem- 
bered. And  an  unusually  large  and 
correct  Index  gives  every  facility  of  re- 
ference that  could  be  wished. 

The  attention  of  the  Reader  is  called 
to  the  ''Miscellaneous  Receipts."  In 
this  portion,  which  is  very  copious,  nu- 
merous receipts  have  been  placed,  wh'.ch 
could  not  with  propriety  be  elsewhere 


arranged.  It  has  also  been  made  th* 
receptacle  of  much  valuable  matter  ob- 
tained frmi  several  kind  female  friend* 
and  the  fruit  of  researches  into  many 
curious  and  rare  books;  and  which  was 
prepared  at  too  late  ?  period  for  insertion 
in  tile  appropriate  departments.  T-  v 
Appendix  of  "Instructions  in  the  Art 
of  Carving,"  with  its  numerous  wooG 
cuts,  will,  it  is  hoped,  prove  acceptable 
and  useful  to  our  country  readers,  for 
whose  accommodation  this  work  was 
originally  designed. 

The  Editor  more  especially  notices 
the  following  works,  as  sources  from 
which  he  has  derived  considerable  a.^- 
sistance:  The  Franklin  Journal;  Wil- 
lich's  Domestic  Encyclopaedia,  by  Pro- 
fessor Cooper;  a  Tract  published  by  the 
Pennsylvania  Society  for  the  Rearing 
of  Silk  Worms,  &:c.;  and  the  curious 
work  of  Colonel  Hanger,  of  sporting 
memory. 

In  conclusion,  the  publishers  beg  leave 
to  state,  that  neither  time  nor  expense 
has  been  considered  in  endeavouring  to 
render  this  edition  cheaper  and  better 
than  any  other  which  has  been  published, 
and  at  the  same  time  worthy  of  the  pa- 
tronage which  is  solicited  tor  it.  They 
have  availed  themselves  of  the  services 
of  a  gentleman  as  Editor,  who  has  been 
for  a  considerable  time  engaged  in  the 
preparatory  researches.  The  type,  though 
small,  is  very  legible  and  distinct;  and 
in  the  selection  of  the  paper,  whilst  re- 
gard has  been  had  to  the  colour,  it  has 
been  deemed  of  main  importance  that  it 
should  be  sufficiently  durable  to  resist  the 
frequent  usage  into  which  a  work  of  this 
description  must  necessarily  be  called. 


THE 


OR 

PRACTICAL  LIBRARY. 


vaLiiTAi,i.viLair. 


ASSAYING  OF  METALLIC  ORES. 

Before  metallic  ores  are  worked  upon  in  the 
large  way,  it  will  be  necessary  to  inquire  wiiat 
sort  of  metal,  and  what  portion  of  it,  is  to  be  found 
in  a  determinate  (|uantity  of  the  ore;  to  discover 
whether  it  will  be  worth  while  to  extract  it  largely, 
and  in  what  manner  the  process  is  to  be  conihicted, 
so  as  to  answer  tbat  purpose.  'I'he  knowledge  re- 
quisite for  this  is  called  the  art  of  assaynig. 
^i.isay  of  ores  hi  the  dry  viay. 

The  assaying  ol  ores  may  be  pt-rformed  either 
in  the  dry  or  moist  way;  the  first  is  the  most  an- 
cient, and,  in  many  respects,  the  most  advanta- 
geous, and  consequently  still  continues  to  be  mostly 
used. 

Assays  are   made  either  in  crucibles  with  the 
i>last  of  the  bellows,  or  in  tests  under  a  muffle. 
.■issay  -weiq-hts. 

Ihe  assay  weiglils  are  always  imaginary,  some- 
times an  ounce  represents  a  hundred  weight  on  tlie 
large  scale,  and  is  subdivided  into  the  same  imm- 
ber  of  ])arts,  as  tbat  hundred  weight  is  in  the  great; 
so  that  the  contents  of  the  ore,  obtai  .ed  by  the  as- 
say, shall  accurately  determine  by  such  relative 
proportion  the  quantity  to  bo  expected  from  any 
weight  of  the  ore  on  a  larger  scale. 
Roasting  the  ore. 

In  the  lotting  of  the  ores,  care  should  be  taken 
to  have  small  portions  from  different  specimens, 
which  sbiiuld  be  pulverized,  and  well  mixed  in  an 
iron  or  brass  mortar.  The  proper  quantity  of  the 
ore  is  now  taken,  and  if  it  contain  either  sulpiiur 
or  arsenic,  it  is  put  into  a  crucible  or  test,  and  ex- 
posed to  a  moderate  degree  of  heat,  till  no  vapour 
arises  from  it;  to  assist  this  volatilization,  some 
add  a  small  quantity  of  powdered  charcoal. 
FliLves. 

To  assist  the  fusion  of  the  ores,  and  to  convert 
the  extraneous  matters  connected  witb  tlium  into 
scoria,  t.ssayers  use  dif^'erent  kinds  of  thixes.  The 
most  ujual  and  efheacious  materials  for  the  com- 
position of  tliese  are,  burax,  tartar,  nitre,  sal  am- 
iiioniac,  common  salt,  glass,  fluor-spar,  charcoal 
powder,  pitch,  lime,  litharge,  &.c.  in  different  pro- 
portions. 

As  the  whole  process  of  which  we  are  speaking 
.  merelj'  an  experiment,  made  for  the  par[)0se  of 
ascertaining  what  is  the  nature  of  the  metal  con- 
tained in  the  ore,  and  the  proportion  the  former 
bears  to  the  latter;  the  little  adiitional  expense  in- 
■larred  by  employing  animal  instead  of  vegetable 
.  h.arcual  is  not  to  be  regarded,  particularly,  when 
the  increased  fusibility  of'  the  ore,  occasioned  there- 
by, is  considered.  For  the  mode  of  preparing  it 
see  charcoal,  article  dentifrice. 


Cr^ide  or  -wlatejlux. 

This  consists  of  I  part  of  nitre,  and  2  of  tartar, 
well  mixed  together. 

Black  f»x. 

The  above  crude  flux  detonates  by  means  of 
kindled  charcoal,  and  if  the  detonation  be  effected 
in  a  mortar  slightly  covered,  the  smoke  that  rises 
unites  with  the  alkalized  nitre  and  the  tartai-,  and 
renders  it  black. 

Cornish  reducing  Jliix. 

Mix  well  together  10  ounces  of  tartar,  3  ounces 
and  6  drachms  of  nitre,  and  3  ounces  and  1  drachm 
of  borax. 

Cormsli  refining  Jinx. 

Deflagrate,  and  afterwards  pulverize,  2  parts  of 
nitre,  and  1  part  of  tartar. 

The  above  fluxes  answer  the  purpose  very  weil, 
provided  the  ores  be  de(irived  of  all  their  sulphury 
or,  if  they  contain  much  earlhy  matters,  because, 
in  the  latter  case,  they  unite  witli  theui,  and  con- 
vert '.hem  into  a  thin  glass:  but  if  any  quantity  of 
sulphur  remain,  these  fluxes  unite  witb  it,  and 
form  a  liver  of  sulphur,  which  has  tiie  power  of 
destroying  a  pirtion  of  all  the  metals;  conse<|uent- 
ly,  the  assay  under  such  circumstances  must  be 
very  inaccurate.  The  princii)al  dilliculty  in  assay- 
ing api)ears  to  be  in  tlie  appropriation  of  the  pro- 
pel fluxes  to  each  [jurticular  ore,  and  it  likewise 
appears,  that  such  a  discriminating  knowle<lgecaD 
only  be  acquired  fiom  an  extensive  practice,  or 
from  a  knowledge  of  the  chemical  affinities  and 
actions  of  different  bodies  upon  each  ottier. 

In  assaying,  we  are  at  liberty  to  use  the  mos< 
expensive  nialerials  to  ett'ect  our  [lurpose,  hence 
the  use  of  dittVrent  saline  fluxes,  but  in  tlie  (vork- 
•ng  at  large,  such  exi)ensive  means  cannot  be  ap- 
plied; as  by  such  processes  the  inferior  inetalt 
would  be  too  mucli  enhanced  in  value,  especially 
in  working  very  pooi-ores.  In  consequence  of  which, 
in  smelting  works,  where  the  object  is  tne  produo- 
tion  of  nietalf  in  the  great  way,  cheaper  additions 
are  used;  such  as  lime-stone,  feldt-spar,  fluor-sj  ar, 
quartz,  sand,  slate,  and  slags.  These  are  to  be 
chosen  according  to  the  difleient  views  of  the  oi*- 
rator,  and  the  nature  of  the  ores.  Thus  iron  ores, 
on  account  of  the  argillaceous  earth  they  contain, 
require  calcareous  additions,  and  the  coi>pei  ores, 
rather  slags  or  vitrescent  stones,  than  calcareoua 
earth. 

Humid  assay  of  metallic  ores. 

The  mode  of  assaying  ores  for  their  particular 
metals  by  the  dry  way,  is  deficient  so  far  as  relates 
to  pointing  out  the  different  substances  connected 
with  them,  because  they  are  always  destroyed  by 
tlie  process  for  obtaining  the  assay  metal.  'I'he  a»- 
say  by  tlie  moist  way  is  more  correct,  bec^u««  th» 


UNIVI'.RSAL  RECEIPT  BOOK. 


(lift'erent  substances  can  be  accuratelj'  ascertained. 
The  late  celebrated  Bergraaiin  first  communicated 
•'his  methfid.  It  depends  upon  a  knowledge  of  the 
ilicmical  atfinities  of  difterent  bodies  for  each  other; 
and  must  be  varied  accordins;;  to  the  nature  of  the 
ore;  it  is  ver)'  extensive  in  its  application,  and  re- 
quires gi-eat  patience  and  address  in  its  execution. 
To  describe  the  treatment  of  each  variety  of  me- 
tallic ores  would  take  up  too  much  of  our  room; 
but  to  give  a  general  idea,  we  shall  describe  the 
procedure,  both  in  the  diy  and  the  humid  way,  on 
one  species  of  all  the  different  ores. 
To  aftsay  iron  ores. 
ilie  ore  must  be  roasted  till  the  vapour  ceases 
to  arise.  Take  G  assay  quintals  of  it,  and  triturate 
them  with  one  of  fluor-spar,  ^  of  a  quintal  of  pow- 
dered charcoal,  and  4  quintals  of  decrepitated  sea 
salt;  thfs  mixture  is  to  be  put  into  a  crucible,  lined 
on  the  inside  with  clay  and  powdered  cWarcoal;  a 
cover  must  be  luted  upon  the  crucible,  and  the 
crucible  itself  exposed  to  a  violent  fire  for  an  hour, 
and  when  it  is  cool,  broken.  When,  if  the  opera- 
tion has  been  well  conducted,  the  iron  will  be  found 
at  the  bottom  of  the  cnjcible;  to  which  must  be 
added  those  metallic  particles,  which  may  adhere 
to  the  scoria.  The  metallic  particles  so  adhering 
may  be  separated,  by  pulverizing  it  in  paper,  and 
then  attracting  them  with  a  magnet. 

Anotlier  mode. — If  the  ore  should  be  in  a  calci- 
form  state,  mixed  with  earths,  the  roasting  of  it 
previous  to  assaying,  if  not  detrimental,  is  at  least 
supei-fluous;  if  the  earths  should  be  of  the  argilla- 
ceous and  siliceous  kind,  to  half  a  quintal  of  them, 
add  of  dry  quick  lime  and  ttuor-spar  of  each  1  quin- 
tal and  },  reduced  to  powder,  and  mix  them  with 
f  of  a  quintal  of  powdered  charcoal,  covering  the 
whole  with  one  ounce  of  decrepit.ited  common  salt; 
and  expose  the  luted  crucible  to  a  strong  forge  fire 
for  an  hour  and  a  quarter,  then  let  it  gradually  cool, 
and  let  the  regulus  be  struck  off  and  weighed. 

Another. — If  the  ore  contain  calcareous  earth, 
there  will  be  no  occasion  to  add  quick  lime;  the 
proportion  of  the  ingredients  may  be  as  follows: — 
viz.  1  assay  quintal  of  the  ore;  1  of  de"iepitated 
sea-salt;  ^  of  powdered  charcoal;  and  1  of  fluor- 
"par,  and  the  process  conducted  as  above. 

There  is  a  great  dift'erence  in  the  reguli  of  iron; 
Then  the  cola  regulus  is  struck  with  a  hammer  and 
breaks,  the  iron  is  called  cold  shoi-t:  if  it  break  on 
being  struck  red-hot,  it  is  called  red  short:  but  if 
It  resist  the  hammer,  both  in  its  cold  and  ignited 
rtate,  it  is  good  iron. 

Humid  assay  of  iron  ore. 

To  assay  the  calciform  ores,  which  do  not  con- 
tain much  earthy  or  stony  matter,  they  must  be  re- 
duced to  a  fine  pow<ler,  and  dissolved  in  the  marine 
acid,  and  precipitated  by  the  Prussian  alkali.  A 
determinate  quantity  of  the  Prussian  alkali  must 
be  tried  previously,  to  ascertain  the  portion  of  iron 
which  It  will  precipitate,  and  the  estimate  made 
accordingly.  If  the  iron  contains  any  considerable 
portion  of 'z\nc  or  manganese,  the  piecipitate  must 
be  calcined  to  redness,  and  the  calx  treated  with 
dephlogisticated  nitrous  acid,  which  will  then  take 
up  only  the  calx  of  zinc;  when  this  is  separated, 
the  calx  should  again  be  treated  either  with  nitrous 
acid,  with  the  addition  of  sugar,  or  with  the  acetous 
acid,  which  will  dissolve  the  manganese,  if  any; 
the  remaining  calx  of  iron  may  then  be  dissolved 
by  the  marine  acid,  and  precipitated  by  the  mine- 
ral alkali;  or  it  may  be  farther  calcined,  and  then 
weighed. 

Zinc  ores. 

Take  the  assay  weight  of  roasted  ore,  and  mix 
rt  well  with  l-8th  part  of  charcoal  dust,  put  it  into 
«  strong  luted  earthen  retort,  to  which  must  be 
%*ted  a  receiver;  place  the  retort  in  a  furnace,  and 


raise  the  fire,  and  continue  it  in  a  violent  heat  fo» 
two  hours,  suftt'r  it  then  to  cool  gradually,  and  thf 
zinc  will  be  found  adhering  to  the  neck  of  the  re- 
tort in  Its  metallic  form. 

Tn  the  humid  way. 

Distil  vitriolic  acid  over  calamine  to  dryr,f>«s;  the 
residuum  must  be  lixiviated  in  hot  water;  \vi<a'.  re- 
mains undissolved  is  siliceous  earth;  to  the  solu- 
tion add  caustic  volatile  alkali,  which  precipitates 
the  ij'on  and  argil,  but  keeps  the  zinc  in  solution. 
'I"i'.e  precipitate  must  be  redissolved  in  vitriolia 
acid,  and  the  iron  and  argil  separated. 
Tin  ores. 

Mix  a  quintal  of  tin  ore,  previously  washed,  pul- 
verized, and  roasted,  till  no  arsenical  vapour  arises, 
with  half  a  quintal  of  calcined  borax,  and  the  same 
quantity  ot  pidverized  ])itc!i:  these  are  to  be  put  in 
a  crucible  moisteneil  with  charcoal-dust  and  water, 
and  the  crucible  placed  in  an  air-furnace.  After 
the  pitch  is  burnt,  give  a  violent  heat  for  a  ^  of  an 
hour,  and  on  withdrawing  the  crucible,  the  regulus 
will  be  found  at  the  bottom.  If  the  ore  be  not  well 
washed  from  earthy  matters,  a  larger  quantity  of 
borax  will  be  requisite,  witl;  some  powdered  glass; 
and  if  the  ore  contain  iron,  some  alkaline  salt  may 
be  added. 

In  the  humid  way. 

The  assay  of  tin  ores  in  the  liquid  way  was  looked 
upon  as  impracticable,  till  Bergmann  devised  tbo 
following  ..lethod,  which  is  generally  successful. 
Let  the  tin  ore  be  well  separated  from  its  stony 
matrix,  by  well  washing,  and  then  reduced  to  the 
most  subtle  powder;  liigest  it  in  concentrated  oil 
of  viti'iol,  in  a  strong  heat  for  several  hours,  then, 
when  cooled,  add  a  small  portion  of  concentratet' 
marine  acid,  and  suffer  it  to  stand  for  an  hour  or 
two;  then  add  water,  and  when  the  solution  is  clear, 
pour  it  off,  and  precipitate  it  by  fixed  alkali — 131 
grains  of  tliis  precipitate,  well  washed  and  dried, 
are  equivalent  to  100  of  tin  in  its  reguline  state,  if 
the  precipitate  consist  of  pure  tin;  but  if  it  contain 
copper  or  iron,  it  must  be  olcined  in  a  red  heat 
for  an  hour,  and  then  digested  in  nitrons  acid, 
which  will  take  up  the  copper;  and  afterwards  in 
marine  acid,  which  will  sepai-ate  the  iron. 
J^ad  ores. 

As  most  of  the  lead  ores  contain  either  sulphur 
or  arsenic,  they  require  to  be  well  roasted.  Take 
a  quintal  of  roasted  ore,  with  the  same  quantity  of 
calcined  borax,  ^  a  quintal  of  fine  powdered  glass, 
a  ;J  of  a  quintal  of  pilch,  and  as  much  clean  iror 
filings.  Line  the  crucible  with  wetted  charcoa. 
dust,  and  put  the  mixture  into  the  crvicible,  and 
place  it  before  the  bellows  of  a  forge-fire.  When 
it  is  red  hot,  raise  the  fire  for  15  or  '20  minutes, 
then  withdraw  the  crucible,  and  break  it  when 
cold. 

In  the  humid  way. 

Dissolve  the  ore  by  boiling  it  in  dilute  nitrous 
acid:  the  sulphur,  in^jluble  stony  parts,  and  calx 
of  iron  will  remain.  The  iron  may  be  separated  by 
digestion  in  the  marine  acid,  and  the  sulphur  by 
digestion  in  caustic  fixed  alkali.  The  nitrous  solu» 
tion  contains  the  lead  and  silver,  which  should  be 
precipitated  by  the  mineral  fixed  alkali,  and  the 
precipitate  well  washed  in  cold  water,  dried,  and 
weighed.  Digest  it  in  caustic  volatile  alkali,  which 
will  take  up  the  calx  of  silver;  the  residuum,  bein" 
again  dried  and  weighed,  gives  the  proportion  of 
the  calx  of  lead,  13'2  grains  of  which  are  equal  tg 
I  100  of  lead  in  its  raetallic  state.  The  difference 
of  weight  of  the  precipitate  before  and  after  the 
application  of  the  volatile  alkali,  gives  the  quan- 
tity of  silver,  129  grains  of  which  are  equal  to  100 
of  silver  in  its  metallic  state. 

Copper  ores. 

Tak«  an  exact  troy  ounce  of  the  ore,  previously 


METALLURGY. 


jMilverized,  and  calcine  it  well-  stir  it  all  the  time 
with  an  iron  rod,  without  rernoving  it  from  the 
crucible;  after  the  calcination  add  an  equal  quan- 
tity of  borax,  half  the  quantity  of  fusible  glass,  one- 
fourth  the  quantity  ot  pitch,  and  a  little  charcoal 
dust;  rub  the  inner  surface  of  the  crucible  with  a 
paste  composed  of  charcoal-dust,  a  little  fine  pow- 
dered clay,  and  water.  Cover  the  mass  with  com- 
mon salt,  and  put  a  lid  upon  the  ci-ucible,  wliich  is 
to  be  placed  in  a  furnace:  the  fire  is  to  be  raised 
gradually,  till  it  burns  briskly,  and  the  crucible 
continued  in  it  for  half  an  hour,  stirring  the  metal 
frequently  with  an  iron  rod,  and  when  the  scoria 
which  adheres  to  the  rod  appears  clear,  then  the 
crucible  must  be  taken  out,  and  suffered  to  cool; 
after  wliich  it  must  be  broken,  and  tlie  regulus 
separated  and  weighed;  this  is  called  black  copper, 
to  refine  which,  equal  parts  of  common  salt  and 
oitre  are  to  be  well  mixed  together.  The  black 
copper  is  brought  into  fusion,  and  a  tea-spoonful  of 
the  flux  is  thrown  upon  it,  which  is  repeated  three 
or  four  times,  when  the  metal  is  poured  into  an 
ingot  mould,  and  the  button  is  found  to  be  fine 
copper. 

In  the  humid  ■way. 

Make  a  solution  of  vitreous  copper  ore,  in  5 
times  its  weight  of  concentrated  vitriolic  acid,  and 
boil  it  to  dryness;  add  as  much  water  as  will  dis- 
solve the  vitriol  thus  formed;  to  this  solution  add 
a  clean  bar  of  iron,  which  will  precipitate  the  whole 
of  the  copper  in  its  metallic  form.  If  the  solution 
be  contaminated  witl\  iron,  the  copper  must  be  re- 
dissolved  in  the  same  manner,  and  precipitated 
again.  The  sulphur  may  be  separated  by  filtration. 

Copper,  precipitated  from  its  solutions  by  any 
«gent  whatever,  is  always  in  the  state  of  a  fine 
loose  powder.  A  solid  malleable  mass  of  it  how- 
ever may  be  obtained  in  the  humid  way,  by  ex- 
posing solutic-ns  of  the  sulphate,  obtained  fi'om  the 
calcination  of  copper  with  sulphur,  to  the  air,  in 
tubs.  After  a  cerfain  period,  buttons  of  the  pure 
metal,  equ?.!  in  specific  gravity  to  fused  copper,  will 
be  found  deposited  on  the  sides  of  the  vessel. 
Bismuth  ores. 

If  the  ore  be  mineralized  by  sulphur,  or  sulphur 
and  iron,  a  previous  roasting  will  be  necessary. 
The  strong  ores  require  no  roasting,  but  only  to  be 
reduced  to  a  fine  powder.  Take  the  assay  weight 
and  mix  it  with  half  the  quantity  of  calcined  borax, 
and  the  same  of  pounded  glass;  line  the  crucible 
with  charcoal;  melt  it  as  quickly  as  possible;  and 
when  well  done,  tike  out  the  crucible,  and  let  it 
cool  gradually.  The  regulus  will  he  found  at  the 
bottom. 

In  the  humid  -way. 

Bismuth  is  easily  soluble  in  nitrous  acid  or  aqua 
regia.  Its  solution  i«  colourless,  and  is  precipitabls 
by  the  addition  of  pure  water;  118  grains  of  the 
precipitate  from  nitrous  acid,  well  washed  and 
dried,  are  equal  to  100  of  bismuth  in  its  metallic 
form. 

Jintimonial  ores. 

Take  a  common  crucible,  bore  a  number  of  small 
noles  in  tiie  bottom,  and  place  it  in  another  cruci- 
ble a  size  smaller,  luting  them  well  together;  then 
put  the  proper  quantity  of  ore  in  small  lumps  into 
the  upper  cnicible,  and  lute  thereon  a  cover;  ])lace 
these  vessels  on  a  hearth,  and  surround  them  with 
stones  about  six  iicher  distant  from  them;  the  in- 
termediate space  must  be  filled  with  ashes,  so  that 
the  undermost  crucible  may  be  covered  with  them; 
but  upor.  the  upper,  charcoal  must  be  laid,  &nC,  the 
whole  made  red  hot  by  the  assistance  of  hand  bel- 
lows. The  antimony  being  of  easy  fusion  is 
separated,  and  runs  through  the  holes  of  the  upper  | 
fessel  into  the  iiifi;rior  one,  where  it  is  collected. 
Humid  nasuv  of  araeniated  antimony. 

"Jissolve  the  ore  m  aqua  rcjiia.  both  llie  reyulus  .| 


and  arsenic  remain  in  the  solution,  the  sulphur  is 
Sep  .rated  by  filtration.  If  the  solution  be  boilei' 
with  twice  its  weight  of  strong  nitrous  acid,  the 
regulus  of  antimony  will  be  precipitated,  and  the 
arsenic  converted  into  an  acid,  which  may  be  ob- 
tained by  evaporation  to  dryness. 
J\langa7iese  ores. 
The  regulus  is  obtained  by  mixing  the  calx  or 
ore  of  manganese  with  pitch,  making  it  into  a  ball, 
and  ]iutting  it  into  a  crucible,  lined  wit.h  powdered 
charcoal,  1-lOth  of  an  inch  on  the  sides,  and  \  ol 
an  inch  at  bottom,  then  filling  tlie  empty  spac« 
with  charcoal  dust,  covering  the  crucible  witli  an- 
other inverted  and  luted  on,  and  exposing  it  to  the 
strongest  heat  of  a  forge  for  an  hour  or  more. 
In  the  humid  way. 
The  ores  should  be  first  well  roastei  to  dephlo- 
gisticate  the  calx  of  manganese  and  iron,  if  any, 
and  then  treated  with  nitrous  acid  to  dissolve  the 
earths.  The  residuum  should  now  be  treated  with 
nitrous  acid  and  sugar,  by  which  means  a  colour- 
I  les.s  solution  of  manganese  will  be  obtained,  and 
likewise  of  the  iron,  if  any.  Precipitate  with  the 
Prussian  alkali,  and  digest  the  precipitate  in  pure 
water;  the  prussiate  of  manganese  will  be  dissolved, 
whilst  the  prussiate  of  iron  will  remain  undissolved. 
Ar-^enical  ores. 
This  assay  is  made  by  sublimation  in  close  ves- 
sels. Beat  the  ore  into  small  pieces,  and  put  them 
into  a  mati-ass,  which  place  in  a  sand  pot,  with  u 
proper  degree  of  heat:  the  arsenic  sublimes  in  this 
operation,  and  adheres  to  the  upper  part  of  the 
vessel;  when  it  must  be  carefully  collected  with  a 
view  to  ascertain  its  weight.  Sometimes  a  single 
sublimation  will  not  be  sufficient,  for  the  arsenic 
in  many  cases  will  melt  with  the  ore,  and  prevent 
its  total  volatilization;  in  which  case,  it  is  better 
to  perform  the  first  suljliraation  with  a  moderate 
heat,  and  afterwards  bruise  the  remainder  again, 
and  expose  it  to  a  stronger  heat. 

In  the  hnmid  -uiay. 
Digest  the  ore  in  marine  acid,  adding  the  nitrous 
by  degrees  to  help  the  solution.  The  sulphur  will 
be  found  on  the  filter;  the  arsenic  will  remain  in 
the  solution,  and  may  be  p-ecipitated  in  its  metal- 
lic form  by  zinc,  adding  spirit  of  wine  to  the  solu- 
tion. 

JK'ickel  ore. 
The  ores  must  be  well  roasted  to  expel  the  sul- 
phur antl  arsenic;  the  greener  the  calx  proves  du- 
ring this  torrefaction,  the  more  it  abounds  in  the 
nickel;  but  the  redder  it  is,  the  more  iron  it  con- 
tains. The  proper  quantity  of  this  roasted  ore  is 
fused  in  an  open  crucible,  with  twice  or  thrice  its 
weight  of  black  flux,  and  the  whole  covered  with 
common  salt.  By  exposing  the  cruciijle  to  the 
strongest  heat  of  a  forge  fire,  and  making  the  iusion 
complete,  a  regulus  will  be  produced.  This  regu- 
lus is  not  pure,  but  contains  a  portion  of  arsenic, 
cobalt,  and  iron.  Of  the  first  it  may  be  deprivet'. 
by  a  fresh  calcination,  with  the  addition  of  pow- 
dered charcoal;  and  of  the  second  by  scorificalion; 
but  it  is  M'ith  difficulty  that  it  is  entirely  freed  from 
the  iron. 

In  the  huinid  way. 
By  solution  in  nitrous  acid,  it  is  freed  from  iti 
sulphur;  and  by  adding  water  to  the  solution,  bis 
muth,  if  any,  may  be  precip'tated;  as  may  silver, 
if  contained  in  it,  by  the  marine  acid;  and  copper, 
when  any,  by  iron. 

To  separate  cobalt  from  nickel,  when  tlve  cobalt 
is  in  considerable  quantity,  drop  a  saturated  solu- 
tion of  the  roasted  ewe  in  nitrous  acid  into  liquid 
volatile  alkali;  the  cobaltic  part  is  instantly  reilis- 
solvett,  and  assumes  a  garuet  colour;  when  filtered, 
a  grey  powder  remains  on  the  filter,  which  is  the 
nickel.  The  cobalt  may  be  precipitated  frntr  the 
volatile  alkali  b\  an)  aciiL 


8 


UNI\T^USAL  RKCEIPT  BOOK. 


Cobalt  ores. 
Fret.  ^hf•Tn  &  much  as  possible  from  earthy  mat- 
teis  bj  well  washii  ^,  aiul  troni  sulphur  and  arsenic 
by  rousting,  '['he  ore  thus  pre])are<I  is  to  be  mixed 
with  tliree  paitF  ot"  black  flux,  and  a  little  decrepi- 
tated sea-saU;  jiut  ti)e  mixture  in  a  lined  crucible, 
cover  it,  and  place  it  in  a  forn;e  fire,  or  in  a  hot 
furnace,  for  this  ore  is  vei-y  difficult  of  fusion. 

VVlien  well  fused,  a  metallic  rep;ulus  will  be 
found  at  the  bottom,  covered  with  a  scoria  of  a 
deep  blue  colour:  as  almost  all  cobalt  ores  con- 
tain bismutli,  ihii  is  reduced  by  the  sa.ne  opera- 
tion as  the  regulus  of  cobalt;  but  as  they  are  inca- 
pable of  chemically  uniting  together,  tney  are 
»lways  found  distinct  from  each  other  in  the  cruci- 
ble. The  regains  of  bismuth,  having  a  greater 
specific  gravity,  is  always  at  the  bottom,  and  may 
be  separated  by  a  Mow  with  a  hammer. 
J71  the  humid  -way. 
Make  a  solution  of  the  ore  in  nitrous  arid,  or 
»<}ua  regia,  and  evaporate  to  diyness;  the  residuum, 
treated  with  the  acetous  acid,  will  yield  to  it  the 
cobaltic  part;  the  arsenic  should  be  first  precipi- 
tated by  the  addition  of  water. 

Jlfercnrial  ores. 
Ihe  calciform  ores  of  mercuiT  are  easily  i educed 
without  any  addition.  A  quintal  of  tlie  ore  is  put 
into  a  rt'toit,  and  a  receiver  luted  on,  containing 
some  water;  the  retort  is  placed  in  a  sand  bath,  and 
a  sufficient  degi-ee  of  iieat  given  it,  to  force  ov-er 
the  mercuiy  which  is  condensed  in  the  water  of  the 
receiver. 

Sulphuretted  merama'  arts. 
The  sulphurous  ores  are  assayed  by  distillation 
in  the  manner  above,  only  (aese  ores  require  an 
equal  weight  of  clean  iron  filings  to  be  mixed  with 
them,  to  disengage  the  sulpluir,  while  the  heat 
volatilizes  the  mercui-y,  an<i  forces  it  into  the  re- 
ceiver. These  ores  should  likewise  be  tried  for 
cinnabar,  to  know  whether  it  will  answer  the  piu'- 
pose  of  extracting  rt  from  them;  for  this  a  deter- 
minate quasititv  of  the  ore  is  finely  ])u\vdered  and 
put  into  a  glass  vessel,  which  is  exposed  to  a  gen- 
tle heat  at  first,  and  gradually  increased  till  nothing 
more  is  sublimed.  By  the  quantity  thus  acquired, 
a  judgment  may  be  formed  whither  the  process 
will  answer.  Sometimes  this  ciimabar  is  n  't  of  so 
lively  a  colour  as  that  which  is  used  in  trade;  in 
this  case  it  may  be  refined  by  a  second  sublimation, 
and  if  it  be  still  of  too  dark  a  colour,  it  may  be 
brightened  by  the  addition  of  a  quantity  of  mercury, 
and  subliming  it  again. 

Humid  assay  of  cinnabar. 
The  stony  matrix  should  be  dissolved  in  nitrous 
»cid,  and  i!ir  cinnabar  bei?ig  disengaged,  shouhl  be 
boiled  in  S  or  10  times  its  weight  of  acjua  regia,  ! 
composed  ■f.Tpartso'f  nitrous,  and  1  of  marine  acid,  i 
The  mercury  may  be  precipitated  in  its  running 
form  by  zinc. 

Sih'er  ores. 
Take  the  assay  quantity  of  the  ore  finely  pow- 
dered, and  mast  it  well  in  a  proper  degree  of  he;»t, 
frequently  stirring  it  with  an  iron  rod;  then  add  to 
it  about  double  the  quantity  of  gi'ariulated  lead,  put 
it  in  a  covered  crucible,  and  place  it  in  a  furnace; 
raise  the  fire  gently  at  first,  and  continue  to  in- 
arease  it  gradually,  till  the  metal  begins  to  work; 
if  it  should  appear  too  thick,  make  it  thinner  by 
the  addiiion  of  a  little  more  lead;  if  the  raetal 
should  l)oil  too  r^'pidly,  the  fire  should  be  diminish- 
ed. The  sm  face  will  be  covered  by  degrees  with 
B  mass  of  scoria,  at  winch  time  the  metal  should  be 
carefully  stirred  with  aii  iron  hook  heated,  espe- 
cially towards  the  border,  lest  any  of  the  ore  should 
remain  umlissolveil;  and  itWhat  is  adherent  to  the 
hook  whi-n  taised  trom  the  crucible  melts  quickly 
t^ntio,  suid  the  extremity  of  the  hook,  after  it  is 


grown  cold  is  covered  with  a  thin,  shining,  smoolh 
crust,  the  scorification  is  perfect;  but,  on  the  con- 
trani',  il'  while  stirring  it,  any  considerable  clammi- 
ness is  perceived  in  the  scoria,  and  when  it  adnerei 
to  (he  hook,  though  red  hot,  and  appears  unequally 
tinged,  and  seems  dusty  or  rough,  with  grains  in- 
tersjiersed  here  and  there,  the  scorification  is  in- 
complete; ill  consequence  of  which  the  fire  should 
be  itu-reased  a  little,  and  what  adheres  to  the  hook 
should  be  gently  beaten  off,  and  returned  with  a 
small  ladle  into  the  crucible  again.  When  the 
scorification  is  perfect,  the  metal  should  be  poured 
into  a  cone,  previously  rubbed  with  a  little  tallow, 
and  when  it  becomes  cold,  the  scoria  may  be  sepa- 
rated by  a  few  strokus  of  a  hammer.  The  button 
is  the  produce  of  the  assay. 

By  aipellation. 
Take  the  assay  quantity  of  ore,  roast  and  grind 
i'  with  an  equal  portion  of  litharge,  divide  it  into 
2  or  3  parts,  and  wrap  each  up  in  a  small  piece  of 
pa))er;  put  a  cujiel  previously  seasoned  under  a 
muffle,  with  about  six  times  the  quantity  of  lead 
upon  it.  When  the  lead  begins  to  work,  carefully 
put  one  of  the  papers  upon  it,  and  after  this  is  alv- 
sorbed,  put  on  a  second,  and  so  on  till  the  whole 
quantity  is  introouced;  then  raise  the  fire,  and  as 
the  scoria  is  formed,  it  will  be  taken  up  by  thi 
cupel,  and  at  last  the  silver  will  remain  alone. 
This  will  be  the  produce  of  the  asr.ay,  unless  the 
lead  contains  a  small  portion  of  silver,  which  may 
be  discovered  by  yiutting  an  equal  quantity  of  the 
same  lead  on  another  cupel,  and  working  it  off  at 
the  same  lime;  if  anv  silver  be  proibiced  it  must 
be  deducted  from  the  assay.  This  is  called  the 
witness. 

In  the  humid  way. 
Boil  vitreous  silver  ore  in  dilute  nitrous  acid, 
using  about  25  times  its  weight,  until  'lie  sulphur 
is  (|uite  exhausted.  The  silver  may  be  |)reii[)itat- 
ed  from  the  solution  by  marine  acid,  or  comfaon 
salt;  100  grains  of  this  precipitate  contain  75  of 
real  silver;  if  it  contain  anv  golil  it  w  ill  remain  ui> 
dissolved.  Fixed  alkalies  precipitate  the  earthy 
matter?,  and  the  Pi-ussian  alkali  will  show  if  an_^ 
other  metal  be  contained  in  the  solution. 
7  0  assay  the  value  of  silver. 
The  general  method  of  examining  the  purity  of 
silver  is  by  mixing  it  with  a  quantity  of  lead  pro. 
portioriiite  to  the  supjiosod  portion  of  alloy;  by  tes^ 
ing  this  mixture,  and  afterwards  weighing  tlis 
remaining  button  of  silver.  This  is  the  same 
process  as  refining  silver  by  cupellation. 

It  is  supposed  that  the  mass  of  silver  to  be  exa- 
mined, consists  of  12  .equal  parts,  called  penny- 
weights; so  that  if  an  ingot  weighs  an  ounce,  each 
of  the  parts  will  be  l-l-2tli  of  an  ounce.  Hence,  if 
the  n!ass  of  silver  be  pure,  it  is  called  silver  of  IS 
]ienny-weig!its;  if  it  contain  I-12th  of  its  wiigbt  of 
alloy,  it  is  called  silver  of  11  penny-weights;  it  S- 
12'hs  of  its  weight  be  alloy,  it  is  ci.lle(l  silver  of 
U)  penny-weights;  which  parts  Oi  pure  silver  ai-e 
called  0  penny-weights.  It  must  be  observed  hei-e, 
that  assayers  give  the  name  jienny-weight  to  s 
weight  equal  to  24  real  grains,  which  must  not  Iw 
conioundv'd  with  their  ideal  weights.  The  ussayer*' 
grains  are  called  fine  grains.  An  ingot  of  fine  sli- 
ver, or  silver  of  12  penny-weights,  contains,  then, 
288  fine  gi-ains;  if  this  ingot  contain  l-2S>ith  of  aW 
loy,  it  is  said  to  be  silver  of  11  penny-weights  and 
23  gniins;  if  it  contain  4-288lhs  of  alloy,  it  is  said 
to  be  11  penny-weights,  20  grains,  kc.  Now  a 
certain  real  weigl-t  must  be  taken  to  represent  the 
assav-weights:  tor  instance  36  real  gi-xins  repre- 
sent 12  fine  peniiv-weights;  this  is  sumlivided  int^ 
a  sufti'-ient  number  of  other  smaller  weights,  which 
also  repi^esent  fractions  of  fine  peiiny-w  eiijlits  aitd 
grains.     Thus,  18  real  grains  represent  fi  line  pen 


METALLURGY. 


ny-weights;  3  real  grains  represent  I  fine  penny- 
weight, or  24  grains;  a  real  grain  and  a  halt'repre- 
•cnt  1*2  fine  grains;  l-3'2cl  ot"a  real  grain  represents 
a  quarter  of  si  Sine  grain,  whicii  is  only  1-75'2(1  part 
oi  a  mass  of  1'2  penny-weigiits. 

Double  assay  of  silver. 
It  is  cvi«omaiy  to  make  a  double  assay.  The 
silver  for  llie  assay  sliould  be  taken  from  oppasite 
sides  of  the  ingot,  and  tried  on  a  touch  stone.  As- 
sayers  knnv  preit}  nearly  the  value  of  silver  merely 
by  the  look  of  the  ingot,  and  still  better  by  the  test 
<if  the  touch  stone.  The  quantity  of  lead  to  be 
added  is  reguhited  by  the  portion  of  alloy,  \(iiich 
being  in  general  co[(per,  will  be  nearly  as  follows: 
Ol  silver 
dwt.  gr.  dwt.gr. 
'11      6  to 


Requires  from 
5  to  6^  -6 
8  to     9 

l'2to  13 

13  to  14 

14  to  15 
0  to  16 
0  to  20 


12  to 

18  to  9     0 

6  to  7  12 

18  to  6     0 

0  to  I   12 

12  to  0  18 

The  cupel  nmst  be  heated  red  hot  for  half  an 
hour  before  any  metal  is  put  upon  it,  by  wliich  all 
moisture  is  expelled.  When  the  cupel  is  'Almost 
white  by  heal,  the  lead  is  put  into  it,  and  the  fire 
increased  till  the  lead  becomes  red  hot,  smoking, 
and  agitated  by  a  motion  of  all  its  pails,  called  its 
circulation.  Then  the  silver  is  to  be  put  on  the 
cupel,  and  the  fire  continued  till  the  silver  has  en- 
tered the  lead;  and  when  the  mass  circulateF  well, 
the  hrat  must  ue  diminished  by  closing  more  or 
Isss  the  door  of  the  assay  furnace.  The  heat  should 
be  so  regulated,  that  the  metal  on  its  surface  may 
appear  convex  and  ardent,  while  the  cupel  is  less 
led;  tliat  the  smoke  shall  rise  to  the  roof  of  the 
nmffle;  that  undulations  shall  he  made  in  all  direc- 
tions; and  that  the  midille  of  the  metal  shall  ai  pear 
smooth,  with  a  small  circle  of  litharge,  which  is 
tiontiuually  imbibed  bv  the  cupel.  By  this  treat- 
ment the  lead  and  alloy  will  he  entirely  ansorbed 
by  the  cu[)el,  and  the  silver  become  bright  and 
shining,  when  it  is  saiil  to  lighten;  after  which,  if 
the  operation  has  been  well  performed,  the  silver 
will  be  covered  with  rainhow  colours,  which  quick- 
ly undulate  and  cross  each  other,  and  then  the  but- 
ton becomes  fixed  and  solid. 

The  (hmiuution  of  weight  shows  the  quantity  of 
alloy.  As  all  lead  contains  a  small  portion  ol  sil- 
ver, an  e(|ual  weight  with  that  used  in  the  assay  is 
tested  oft,  and  the  proiluct  deducted  from  the  assay- 
ft-eiglit.  This  portion  is  called  the  witness. — Ri- 
diardsun's  JMelutUc  ^'iits. 

Ores  and  earths  contairJng  gold. 

That  which  is  now  most  generally  used  is  by 
•malgamation,  the  projier  (juantity  is  taken  and 
reduced  to  a  powder;  about  one-tenth  of  its  weight 
ofpiu-e  (piicksilver  is  added,  and  the  whole  tritu- 
rated in  an  iron  mortar.  The  atl.'action  subsisting 
between  tlie  gold  and  quicksilver,  quickly  unites 
them  in  the  form  of  an  amalgam,  vvhich  is  pressed 
tlwough  shamoy  leather;  the  gold  is  easily  sepa- 
rated from  this  an;ali;am,  by  exposure  to  a  proper 
degree  of  heat,  which  evaporates  the  quicksilver, 
*nd  leaves,  the  gold.  This  evaporation  should  be 
made  with  luted  vessels. 

This  is  the  foundat.ioi\  of  all  the  operations  by 
which  g'lld  is  obtained  from  the  rich  mines  of  P«ru, 
in  Spanish  America. 

Anuther  method. — Take  a  quantity  of  tl»e  gold 
sand  and  heat  it  red  hot,  tpiench  it  in  water;  repeat 
this  two  or  three  times,  and  the  colour  of  tl.J  sand 
Will  become  a  reddish  brown.  Then  mix  it  with 
twice  its  weight  of  litharge,  and  revive  the  lilliarge 
into  lead,  by  adding  a  small  portion  of  charcoal- 
dust,  and  exposing  it  to  a  proper  degree  of  heat; 


when  the  lead  revivs,  it  separates  the  gold  fror. 
the  sand;  anil  the  freeing  of  the  gold  from  the  leatj 
must  be  afterwards  performed  by  cupellation. 

Another. — Ilergmann  assayed  metallic  ores  con- 
taining gold,  by  mixing  two  parts  of  tlie  ore  well 
potinded  and  washed,  with  1  and  a  ^  of  litharge, 
and  3  of  glasj;  covering  the  whole  with  common 
s-alt,  and  melting  it  in  a  smith's  forge,  in  a  covered 
crucible;  he  then  opened  the  cru-^ible,  put  a  nail 
into  it,  and  continued  to  do  so  till  the  iron  was  no 
longer  attacked.  The  lea<l  was  thus  precipitated 
which  contained  the  gold,  and  was  afterwards  sepa- 
rated by  cupellation. 
Uumid  assay  of  gold  mixed  -with  martial  pyrites. 

Dissolve  the  ore  in  12  times  its  weight  of  dilute 
nitrous  acid,  gradually  added;  place  it  in  a  proper 
degree  of  heal;  this  takes  up  the  soluble  parts,  and 
leaves  'he  gold  urttouched,  with  the  insoluble  ma- 
trix, from  which  it  may  be  separated  by  aqua  regia. 
The  gold  may  be  again  separated  from  the  aqua 
regia  by  pouring  ether  upon  it;  the  ether  takes  up 
the  gold,  and  by  being  burnt  off  leaves  it  in  its  me- 
tallic state.  Tlie  solution  may  contain  iron,  cop- 
per, manganese,  calcareous  earth,  or  argil;  if  it  be 
evaporated  to  dryness,  and  the  residuum  heated  to 
redness  for  half  an  hour,  volatile  alkali  will  extract 
thecoppe";  dephlogisticated  nitrous  acid  the  earths; 
the  acetous  acid  the  manganese;  and  the  marin« 
acid  the  calx  of  iron.  Tlie  sulphur  floats  on  the 
first  solution,  from  which  it  should  be  separated  by 
filtration. 


ALLOYS  OR  COMPOUND  METALS. 

Metals,  in  general,  will  unite  with  each  other  by 
fusion  or  amalgamation,  and  acquire  new  proj^er- 
ties.  Brass  is  a  compound  of  copper  and  zino;  and 
possesses  a  different  colour  to  either  of  the  com- 
ponent parts. 

The  attraction  of  cohesion  of  the  different  me- 
tals which  are  to  form  the  compound  must  be  over- 
come; accordingly,  they  become  intimately  mixed 
together.  The  compound  is  not  formed  by  a  che- 
mical union  of  the  particles  of  the  different  metals, 
but  from  an  equable  diftusion  throughout  each 
other,  in  mass.  As  metals  fuse  in  different  de- 
grees of  heal,  care  should  be  taken  not  to  aiUI  those 
metals  which  fuse  easily,  to  others  which  require 
a  greater  degree  of  heat,  while  they  are  too  hot; 
because  the  former  may  evaporate  and  leave  the 
compound  imperfect.  Or,  if  they  are  brotight  intc 
fusion  together,  it  should  be  under  a  flux  to  [neven* 
the  volatile  metals  from  evaporating,  before  the 
union  is  effected. 

Or  molu — Mosaic  gold. 

Melt  together  equal  parts  ofcopper  and  z\nn, 
at  the  loivest  temperature  that  liillfuse  Ihe  formevi 
stir  them  well  to  produce  an  intimate  mixture  of 
the  metals,  ard  add  by  degrees  small  quaiuiiiesof 
zinc;  the  alloy  first  assumes  a  yellow  colour  lik( 
brass,  or,  adding  a  little  more  zinc  .t  becomes  puP' 
pie,  and  lastly  perfectly  white,  which  is  the  proper 
appearance  of  the  desired  product,  when  fustd. 
The  quantity  of  zinc  to  be  used  altogether,  should 
be  from  fifty-two  to  fifty-five  parts  out  of  a  hun- 
dred. 

Queen's  metal. 

Melt  together  4^  lb.  of  tin,  ^  lb.  of  bismuth,  ^ 
lb.  of  aiuimony,  and  ^  lb.  of  lead.  A  very  excel- 
lent alloy  will'  be  formed  by  using  these  [)ropor- 
tions;  it  is  used  for  making  tea-pots  and  otiitr  ves- 
sels which  are  required  to  imitate  silver.  'I'hej 
retain  their  brilliancy  to  the  last. 

Aiiother. — A  very  fine  silxer-looking  metal  if 
composed  of  ItJU  pounds  of  tin,  8  of  regulus  of  ;vb- 
timony,  1  of  Dismuth,  and  4  of  copper. 


10 


UNIVERSAL  RECEIPT  BOOK. 


'J'ombnc- 

Me'it  togettier  16  pounds  of  jopper,  1  pound  of 
tin,  and  1  poufid  of  zinc. 

lied  tombac. 

Put  into  a  crucilde  5A  pounds  of  copper:  when 
fused,  add  ^  pound  of  zinc:  Uiese  metals  will  com- 
Bine,  forming  an  alloy  of  a  reddish  colour,  but  pos- 
•essing  more  lustre  than  copper,  and  also  greater 
durability. 

TVhite  tombac. 

When  copper  is  combined  with  arsenic, by  melt- 
ing them  together  'v\  a  close  crucible,  and  covering 
the  surface  with  muriate  of  soda,  to  prevent  oxi- 
dation, a  white  brittle  alloy  is  formed. 
Common  pewter. 

Melt  in  a  crucible  7  pounds  of  tin,  and  when 
[Used  throw  in  1  pound  of  lead,  6  ounces  of  cop- 
per, and  2  ounces  of  zinc.  This  combination  of 
metals  will  form  an  alloy  of  great  durability  and 
tenacity;  also  of  considerable  lustre. 
Best  pewter. 

The  best  sort  of  pewter  consists  of  100  pai-ts  of 
tin,  and  17of  regulus  of  antimony. 
Hard  pester. 

Melt  together  12  pounds  of  tin,  1  p'  md  of  regu- 
lus of  antimony,  and  4  ounces  of  copper. 
F!ute-key  valven. 

Fuse  in  a  crucible  4  ounces  of  lead  and  2  ounces 
of  antimony,  and  cast  into  a  bar.  This  alloy  is  of 
considerable  hardness  and  lustre,  and  is  used  by 
Hute  manufacturers,  [when  turned  into  small  but- 
tons in  a  lathe,)  for  making  valves  to  stop  the  key- 
noles  of  flutes. 

Common  solder. 

Put  into  a  crucible  2  pounds  of  lead,  and  when 
melted,  tlirow  in  1  pound  of  tin.  This  alloy  is  that 
generally  known  by  the  name  of  solder.  Wheu 
seated  by  a  hot  iron,  and  applied  to  tinned  iron 
^ith  powdered  rosin,  it  acts  as  a  cement  or  solder; 
t  is  also  used  to  join  leaden  pipes,  8cc. 
Hard  solder. 

Melt  together  2  pounds  of  copper,  and  I  pound 
of  tin. 

Soft  solder. 

Melt  together  2  pounds  of  tin,  and  1  of  lead. 
Printers''  types. 

Put  into  a  crucible  10  pounds  of  lead,  and  when 
It  is  in  a  state  of  fusion,  throw  in  2  pounds  of  anti- 
mony; these  metals,  in  such  proportions,  form  the 
alloy  of  which  common  printing  types  are  made. 
The  antimony  gives  a  hardness  to  tlie  lead,  with- 
out which  the  type  would  speedily  be  rendered 
useless  in  a  printing  press.  Different  proportions 
of  lead,  copper,  brass,  and  antimony,  frequently 
constitute  this  metal.  Every  artist  has  his  own 
proportions,  so  that  the  same  composition  cannot 
be  obtained  from  diflerent  foundries;  each  boasts 
of  the  superiority  of  his  own  mixture. 

Small  types  and  stereotype  plates. 

Melt  9  pounds  of  lead,  and  throw  into  the  cru- 
cible 2  pound"*  of  antimony  and  1  pound  of  bis- 
muth: these  luetalswill  combine,  forming  an  alloy 
of  a  peculiar  quality.  This  quality  is  expcmstojt 
&s  it  cools,  it  is  therefore  well  suited  for  the  forma- 
tion of  small  printing  types  (particidarly  wlicn 
many  are  cast  together  to  form  stereotype  plates, ) 
OS  the  whole  of  the  mould  is  accurately  filled  with 
the  alloy;  consequently  there  can  be  no  blemish  in 
the  letters.  If  a  metal  or  alloy  liable  to  contract  in 
eooiing  were  to  be  used,  tlie  effect  of  course  would 
be  Very  different. 

Anothei*. — The  proprietors  oP'different  foundries 
adopt  different  coiupositious  for  stereotype  plates. 
Some  fcrm  an  alloy  of  S  parts  of  lead,  2  parts  of 
ntimony,  and  1-Slh  part  of  Lin. 
J\loile  of  casting. 

For  the  manufacture  of  stereotype  plates,  plaster 


of  Paris,  of  the  consistence  of  a  batter-pudding  b«>v 
fore  baking,  is  poured  o\er  the  letter-press  p^ge 
and  worked  into  the  interstices  of  the  types  with  f 
brush.  It  is  then  collected  from  the  sides  ky  t 
slip  of  iron  or  wood,  so  as  to  lie  smooth  and  covckr 
pact.  In  about  two  minutes,  the  whole  mass  i* 
hardened  into  a  solid  cake.  This  cake,  which  ii 
to  serve  as  the  matrix  of  the  stereot}-pe  plate,  ii 
now  put  upon  a  rack  in  an  oven,  where  it  undei<- 
goes  great  heat,  so  as  to  drive  off  superfluous  mc.''S» 
ture.  When  ready  for  use,  these  moulds,  accord- 
ing to  their  size,  are  placed  in  flat  cast-iron  pots,  aiu] 
are  covered  over  by  another  piece  of  cast-iron  per- 
forated at  each  end,  to  admit  the  metallic  compo- 
sition intended  for  the  preparation  of  the  stereot\  (m? 
plates.  The  flat  cast-iron  pots  are  now  fastened 
in  a  crane,  which  carries  them  steadily  to  the  me- 
tallic-bath, or  melting  pot,  where  they  are  immers- 
ed and  kept  for  a  considerable  time,  until  all  the 
pores  and  crevices  of  the  mould  are  completely 
and  accurately  filled.  When  this  has  taken  place, 
the  pots  are  elevated  from  the  bath  by  working 
the  crane,  and  are  placed  over  a  water  trough,  to 
cool  gradually.  When  cold,  the  whole  is  turned 
out  of  the  pots,  and  the  plaster  being  separated,  by 
hammering  and  washing,  the  plates  are  ready  for 
use;  having  i-eceived  the  most  exact  and  perfect 
impression. 

Aletallic  casts  from  engi^arings  on  copper . 
A  most  important  discovery  has  lately  been  made, 
waich  promises  to  be  of  considerable  utility  in  the 
fine  arts:  some  vei-y  beautiful  specimens  of  metal- 
lic plates,  of  a  peculiar  composition,  have  lately 
appeared  under  the  name  of  "  cast  esghavij."gs." 
This  invention  consists  in  taking  moulds  from 
every  kind  of  engraving,  whether  line,  mezzotinto, 
or  aquatinta,  and  in  pouring  on  this  mould  an  alloy 
in  a  state  of  fusion,  capable  of  taking  the  finest  im- 
pression. The  obvious  utility  of  tliis  invention,  as 
applicable  to  engravings  which  meet  vith  a  ready 
sale,  and  of  which  gi-est  numbers  are  required, 
will  be  incalculable;  as  it  will  wholly  prevent  the 
expense  of  retouching,  which  forms  so  prominent 
a  charge  in  all  works  of  an  extended  sale.  No 
sooner  is  one  cast  worn  out,  than  another  may  im- 
mediately be  procured  from  the  original  plate,  so 
that  every  impression  will  be  a  proof.  1  bus  the 
works  of  our  most  celebrated  artists  may  be  hand- 
ed do%vn,  ad  infinitum,  for  the  improvement  and 
delight  of  future  ages,  and  will  afford  at  the  same 
time  the  greatest  satisfaction  to  every  lover  of  tlie 
fine  arts. 

JfTJte  metal. 
Melt  together  10  ounces  of  lead,  6  ounces  of  bis- 
muth, and  4  drachms  of  regulus  of  antimony. 

Another. — Melt  together  2  pounds  of  regulus  ol 
antimony,  8  ounces  of  brass,  and  10  ounces  of  tin. 
Common  hard  ~.vhite  metal. 
Melt  togethei'  I  pound  of  brass,  1^  ounce  of  spel- 
ter, and  ^  an  oun-ie  of  tin. 

Txitenag. 
Melt  together  2  parts  of  tin,  and  1  of  bismuth. 

Fusible  alloy. 
Put  into  a  crucible  4  ounces  of  bismuth,  and 
when  in  a  state  of  fusion,  throw  in  2^  ounces  of 
lead,  and,  1^  ounce  of  tin;  these  metal"  will  com- 
bine, forming  an  alloj'  fusible  at  the  temperaturt 
of  boiling  water;  the  'discovery  of  which  is  ascribe-' 
to  Sir  Isaac  Newton.  Mould  this  alloy  in  bars, 
and  take  them  to  a  silversmith's  to  be  made  init 
half  a  dozen  tea-spoons.  If  one  of  these  be  given 
to  a  stranger  to  stir  his  tea,  as  soon  as  it  is  poured 
from  t.ie  tea-pot,  he  will  be  not  a  little  surprised 
to  find  the  spoon  melt  in  the  tea-cup. 

The  fusibility  of  this  alloy  is  cerUiinly  surprising, 
far  the  fusing  temperature  of  each  of  its  compo-- 
iients,  singly    is  higher  than  twice  tl»at  of  boiling 


METALLUUGY. 


n 


•rater.  Rismuth  fuses  at  476°,  le;>(1  at  612°,  and  tin 
at  442°;  whilst  water  boils  at  212°. 

Jlnother. — Melt  together  1  nnnceof  zinc,  I  ounce 
of  bismuth,  and  1  ounce  of  lead;  this  alloy  will  be 
found  to  be  remarkably  fiisihle  (although  each  of 
the  metals,  separately,  reipiires  considerable  heat 
to  melt  it,)  and  will  melt  even  in  hot  water:  It  will 
likewise  remain  in  a  fused  state  on  a  sheet  of  pa\)er, 
c*er  the  flame  of  a  lamj)  or  candle. 

MetaUogrnpkical  applivcition  of  fnsible  alloys. 
PaUe  a  piece  of  white  paper  at  the  bottom  of  a 
china  saucer,  and  let  it  dry:  then  write  on  it  with 
common  writing  ink,  and  sprinkle  some  finely- 
powdered  gum  arable  over  the  writing,  which  will 
produce  a  slight  relief.  When  well  dried,  brush 
off  the  powder  that  does  not  adhere,  and  pour  fusi- 
ble metal  into  the  saucer,  taking  care  to  cool  it 
rapidlj',  that  crystallization  may  not  take  place. 
In  this  way  a  counterpartof  the  writing  will  be  ob- 
tained, wiipressed  on  the  metal.  By  immersing 
ihe  cast  in  slightly  warm  water,  any  adhering  gum 
may  oe  removed,  and  then,  if  examined  by  a  glass, 
ihe  writing  maj'  easily  be  r«ad  and  seen  to  be  per- 
'"ect.  Afterwards,  by  using  common  printer's  ink, 
impressions  may  be  taken  from  it,  all  of  which  will 
Le  true  facsimiles  of  the  first  writing. 

The  difficidties  in  this  new  application  of  the  fu- 
tible  alloy  are,  to  avoid  unequal  thickness  in  the 
plate  of  irretal,  which  causes  it  to  alter  in  form, 
tnd  break  under  pressure;  and  to  prevent  the  sur- 
face from  crj'stallizing,  when  the  ink  will  adhere 
wnere  it  is  not  required. 

Casts  from  fusible  metal. 

A  combination  of  three  parts  of  lead,  with  2  of 
tm  and  5  of  bismuih,  forms  an  alloy  which  melts  at 
/he  temperature  of  197°  F. 

In  making  casts  with  this  and  similar  alloys,  it 
is  important  to  use  the  metal  at  a  temperature  as 
low  as  possible;  as,  if  but  a  few  degrees  elevated, 
the  water  which  adheres  to  the  things  from  which 
casts  are  to  be  taken,  forms  vapour,  and  produces 
bubbles.  The  fused  metal  must  be  allowed  to  cool 
in  a  tea-cup  until  just  ready  to  set  at  the  edges, 
and  then  pour  it  into  the  moulds,  procuring  in  this 
way  beautiful  casts  from  moulds  of  wood,  or  of 
other  similar  substances.  When  taking  impres- 
sions from  gems,  seals,  &c.  the  fused  alloy  should 
be  placed  on  paper  or  paste-board,  and  stin-ed 
about  till  it  becomes  pasty,  from  cooling,  at  whicli 
moment  the  gem,  die,  or  seal,  should  be  sudderdy 
stamped  on  it,  and  a  very  sharp  impression  will 
Jien  be  obtained.  Journal  of  Science,  No.  26. 
Metallic  injection. 

Melt  together  equal  parts  of  bismuth,  lead,  and 
lin,  with  a  sufficient  quantity  of  quicksilver. 

This  composition,  with  the  additron  of  a  small 
proportion  of  mercury,  is  used  for  injecting  the 
vessels  of  many  aniUomical  preparations;  also  for 
taking  correct  casts  of  various  cavities  of  the  body, 
as  those  of  the  ear-.  The  animal  structure  may  be 
eorroded  and  separated  by  means  of  a  solution  of 
potass  in  water;  and  the  metallic  cast  will  be  pre- 
served in  an  isolated  sUite. 

For  cushions  of  electrical  machinery. 

Melt  together  in  a  crucible  2  dradmis  of  zinc 
and  1  of  tin;  when  fused,  pour  them  into  a  cold 
crucible,  containing  5  dr-achms  of  mercury.  Tlie 
mercury  will  combine  with  those  metals,  and  form 
an  alloy,  (or  amalgam,  as  it  is  called,)  fit  to  be 
nrbbed  on  the  cushions  which  press  the  plate,  or 
cylinder  of  an  electrical  mr.chine.  Before  the 
amalgam  is  applied,  it  is  proi)er  to  nib  the  cushion 
with  a  mixture  of  tallow  and  bees-wax. 
For  var7iislung  f.g^ires. 

Fuse  \  an  ounce  of  tin,  with  tht.  same  quantity 
of  bismuth  in  a  crucibl':  when  melted,  add  ^  an 
-Mince   of'  mercui-v.     When    pei'fectly   combined, 


take  the  mixture  from  the  fire,  And  cool  it.      Thi. 
substance  mixed  with  the  white  of  an  egg,  forois  ^ 
very  beautiful  varnish,  for  plaster  figures,  &o 
To  plate  looking-glasses. 

This  art  is  erroneously  termed  silvering,  for,  a« 
will  be  presently  seen,  there  is  not  a  particle  of 
silver  present  in  the  whole  composition. 

On  tin-foil,  fitly  dis]>osed  on  a  flat  table,  mercu- 
ry is  to  be  poured,  and  gently  rubbed  withahare'i 
foot:  it  soon  unites  itself  with  the  tin,  which  then 
becomes  vei-y  splendid,  or,  as  the  workmen  say,  is 
quickened.  A  plate  of  glass  is  then  cautiously  to 
be  slid  upon  the  tin-leaf,  in  such  a  manner  as  to 
sweep  oft"  the  redundant  mercuiy,  which  is  not  in- 
corporated with  the  tin;  leaden  weights  are  then 
to  be  placed  on  the  glass,  and  in  a  little  time  the 
quicksilvered  tin-foil  adheres  so  firmly  to  tke  glass, 
that  the  weig-lits  may  be  removed  without  any 
danger  of  its  falling  off.  The  glass  thus  coated  is 
a  common  looking-glass.  About  2  ounces  of  mer- 
cury are  suflicient  for  covering  three  square  feet  of 
glass. 

The  success  of  this  operation  depends  much  on 
the  clearness  of  the  glass;  and  the  least  dirt  or  dust 
on  its  surface  will  prevent  the  adhesion  of  the 
aiiKdgam  or  alloy. 

Liquid  foil  for  silvering  glass  globes. 

Melt  together  1  ounce  of  cleftn  lead,  and  1  ounce 
of  fine  tin,  in  a  clean  iron  ladle;  then  immediately 
add  1  ounce  of  bismuth.  Skim  oft'  the  dross,  re- 
move the  ladle  from  tlie  fire,  and  before  it  sets, 
add  10  ounces  of  quicksilver.  Now  stir  the  whole 
carefully  together,  taking  cai-e  not  to  breathe  over 
it,  as  the  fumes  of  the  mercury  are  very  pernicious 
Pour  this  through  an  earthen  pipe  into  the  glass 
globe,  which  turn  repeatedly  round. 

Another. — To  4  ounces  of  quicksilver,  add  as 
much  tin-foil  as  will  become  barely  fluid  when 
mix^d.  Let  the  globe  be  clean  and  warm,  and  in- 
ject tlie  quicksilver  by  means  of  a  pipe  at  the 
aperture,  turning  it  about  till  it  is  silvered  all 
over.  Let  tlie  remainder  run  out,  and  hang  the 
globe  up. 

Jinother. — For  this  pui'pose,  1  part  of  mercury 
and  4  of  tin  have  bten  used;  but  if  2  parts  of  mer- 
cury, 1  of  tin,  1  of  lead,  and  1  of  bismuth,  are  melt- 
ed together,  the  compound  which  they  form  will 
answer  the  purpose  better:  either  of  them  must  be 
made  in  an  iron  ladle,  over  a  clear  fire,  and  must 
be  frequently  stirred. 

Bath  metal. 

Melt  together  I  pound  of  brass,  and  4^  ounces 
of  speller. 

Brass. 

Put  4^  lbs.  of  copper  into  a  crucible,  expose  it 
to  heat  in  a  furnace,  and  when  perfectly  fused,  add 
1^  lb.  of  zinc.  The  metals  will  combine,  forming 
that  generally  used  alloy,  called  brass. 

Another. — For  brass  which  is  to  be  cast  into 
plates,  from  which  pans  and  kettles  are  to  be  made, 
and  wire  is  to  be  drawn,  braziers  use  calamine  ol 
the  finest  sort,  instead  of  pure  zinc,  and  in  a  great- 
er proportion  than  when  common  brass  is  made; 
generally  56  lb.  of  calamine  to  34  lb.  of  copper. 
Old  brass,  which  has  been  frequently  exposed  to 
the  action  of  fire,  when  mixed  with  the  cojiper  and 
calamine,  renders  the  brass  far  more  ductile,  and 
fitter  for  the  making  of  fine  wire,  than  it  would  be 
without  it;  but  the  German  brass,  paiticlai-ly  tliat 
of  Nurembei'g,  is,  when  drawn  into  wire,  s.aid  ta 
be  preferable  to  any  made  in  England,  for  the 
strings  of  musical  instruments. 
Pinchbeck. 

Put  into  a  crucible  5  ounces  of  pure  coppei\' 
w  hen  it  is  in  a  state  of  fusion,  adil  1  ounce  of  sine. 
These  metals  combine,  forming  an  alloy  not  un- 
like jeweller's  gold:  pour  it  into  a  mould  of  any 


UXrVTiRSAL  RECEIPT  BOOK. 


thape. 
lerv. 


Thi«   alio)    IS  usr4   for   inferior  jewel- 


Some  use  onlv  half  this  quantity  of  zinc,  in  which 
^ro|>ortion  the  aUoy  is  mi>re  easily  worked  es{ie- 
eially  in  the  making  of  jewellery. 

Another. — Melt  toother  1  ounce  of  brass  with 
lA  cr  2  ounces  of  copper,  fused  under  a  coat  of 
chare  "jal  dust. 

Princess  metal. 

Jilelt  together  3  ounces  of  copper,  anci  1  ounce 
rf  zinc:  or  8  ounces  of  bi-ass,  and  1  ounce  of  zinc. 

Anutner. — Melt  in  a  crucible  4  ounces  of  cop- 
per, and  when  fused,  add  2  ounces  of  zinc;  tliey 
will  combine  and  form  a  ver>  beautiful  and  useful 
alloy,  called  Prince  Rupert's  metal. 
Bronze. 

Melt  in  a  clean  crucible  7  lbs.  of  pure  copper: 
■when  fused,  throw  into  it  3  lbs.  of  zinc,  and  2  lbs. 
of  tin.  Tht'si'  met:ds  will  combine,  forminjr  bronze, 
which,  from  the  exactnt-ss  of  the  impression  which 
it  takes  from  a  mould,  has,  in  ancient  and  modern 
times,  been  generally  used  in  the  formation  of 
busts,  medals,  and  statues. 

Sbeada  of  telescopes. 

Melt  7  lbs.  oi  copper,  and  when  fused,  add  3  lbs. 
of  zinc,  and  4  lbs.  ot  tin.  These  metals  will  com- 
bine to  form  a  beautiful  alloy  of  great  lustre,  and 
•of  a  light  yellow -colour,  fitted  to  be  made  into 
specula  for  telescopes.  Mr  .Mudge  used  only  cop- 
per and  grain  tin,  in  the  proportion  of  2  lbs.  to  1+^ 
ounces. 

Gun  metal. 

Melt  together  112  lbs.  of  Bristol  brass,  14  lbs. 
of  spelter,  and  7  lbs.  of  block  tin. 

Another. — Melt  together  9  parts  of  copper  and 
1  pnit  i.f  tin:  the  above  compounds  are  those  used 
in  the  manufacture  of  small  and  great  brass  guns, 
swivels,  6cc. 

The  [)ieees  of  ordnance  used  by  the  besiegers  at 
the  battle  of  Prague,  were  actually  melted  by  tlie 
frequency  of  the  firing;  the  mixture  of  which  liic-y 
were  maile  contained  a  large  portion  of  lead;  it 
would  have  bei;n  less  prone  to  melt,  and  conse- 
quently preferable,  had  it  contained  none.  A  mix- 
ture of  copper  and  tin  is  preferred  to  pure  copper, 
not  only  tor  the  casting  of  cannon,  but  of  statues, 
&c. ;  for  pure  co|)per,  in  running  through  the 
various  parts  of  the  mould,  would  lose  so  much  of 
its  heat  as  to  set,  or  become  solid  too  soon. 
Jiell  metal. 

Melt  together  6  parts  of  copper,  and  2  of  tin. 
These  proportions  are  the  most  approved  for  bells 
throughout  Europe,  and  in  China. 

In  the  union  of  the  two  metals  above  mentioned, 
tiie  combination  is  so  comi)lete,  tiiat  the  specific 
gravity  of  the  alloy  is  greater  than  tiiat  of  the  two 
metals  uncombined. 

A'wttier.—'Somti  bells  are  made  in  the  propor- 
tion of  10  puits  of  copper  to  2  of  tin.  It  mav  be  in 
general  observed,  that  a  less  proportion  ot  tin  is 
used  for  making  clmrch  bells,  tlian  clock  bells;  and 
tliat  a  little  zinc  is  added  for  the  bells  of  repeating 
watches  and  other  small  bells. 

Jilanclied  copper. 

Melt  together  8  ounces  of  copper,  and  ^  an  ounce 
jf  neutral  arsenical  salt, fused  together,  undera  Hux 
«omposed  of  calcined  borax,  charcoal  dust,  and 
tine  powder  glass. 

Composition  of  ancient  statutes. 

According  to  Pliny,  the  lactsil  used  by  the  Ro- 
mans for  th^ir  statues,  and  for  the  plates  on  wiiich 
they  engraved  inscriptions-  was  composed  in  the 
following  manner.  They  first  melted  a  quantity 
of  copper,  into  which  they  jiut  a  third  of  its  weight 
of  old  co])per,  which  had  been  long  in  use;  to  eveiy 
100  lbs.  weight  of  this  mixture  they  added  12J  lbs. 
of  an  ail""'-  compose*!  of  eqiud  riart"  of"lea4  and  tin. 


J\Iock  platina. 

Melt  together  8  ounces  of  brass  and  5  ounces  o< 
spelter. 

Fine  casting  of  brass,  &c. 

The  principal  olyect  in  fine  casting  is  to  have  « 
nviuld  ibrtt  shall  receive  a  beautif\d  im])ression. 
and  at  the  same  time  sufficiently  aiNiesive  to  resisl 
the  force  of  the  fluid  metal,  that  shall  neither  wash, 
nor  be  injured  by  the  heat.  The  sand  tlnit  covers 
or  sutTounds  the  model  should  be  fine  close  sand; 
after  removing  the  mould,  the  model  nrusi  be  'aced 
with  burnt  rotten  stone,  and  covered  with  loam, 
each  dusted  thr'iugh  a  bag,  and  the  mould  laid 
down  upon  it — this  facing  may  be  repeated,  the 
mould  must  be  dried  and  smoked  with  a  torch,  in 
lieu  of  water,  the  sand  is  moistened  with  a  solu- 
tion of  Uu-tar,  or  the  lees  of  wine,  or  wiih  cream  of 
taitar.  Care  must  be  taken  to  loosen  the  bands 
quickly:  viz.  loosen  the  first  mould,  while  ttie  se- 
cond is  pouring,  8tc.  On  removing  the  work,  every 
particle  of  the  facing  should  be  carefully  scraped 
from  the  mould  and  thrown  away.  Part  tlie  m:iuld8 
with  coal  and  black  rosin. 

Gilding  metal. 

Melt  together  4  parts  of  copper,  1  of  Bristol  old 
brass,  and  14  oz.  of  tin,  to  every  pound  of  copper. 
For  comtnon  je^vellery. 

Melt  together  3  parts  of  copper,  1  of  Bristol 
oldbrass,and  4oz.  oflin,tc  e"?"-  pound  of  copper. 

If  this  alloy  is  for  fine  po.ishir.g,  tiie  tin  may  be 
omitted,  and  a  mixture  of  lead  and  antimony  sub- 
stituted.    Paler  polishing  metal  is  made  by  reduc- 
ing the  copper  to  two  or  to  one  part. 
Yellow  dipping  meted. 

Melt  together  2  parts  ofCheadle  brass,  1  part  ot 
cojiper,  M-iih  a  little  Bristol  old  brass,  and  ^  oz.  of 
I  tin  to  eveiy  pound  of  copi)er. 

This  alloy  is  almost  of  the  colour,  &c.  of  gold 
I  coin.     Cheadle  l)rass  is  the  darkest,  and  gives  the 
metal  a  greenish  hue.     Old  Bristol  brass  is  pale 
and  yellow. 

Another. — Good  dipping  metal  may  be  made  ot 
1  [)ound  of  copper  to  5  oz.  of  sjielter;  the  copper 
should  be  tough  cake,  and  not  tile. 

When  antimony  is  u-ed  instead  of  tin,  it  should 
be  in  smaller  quantity,  or  the  metal  will  be  brittle. 
Imitation  of  silver. 

When  copper  is  melted  witli  tin,  about  4  oz.  of 
tin  to  a  pound  of  copper,  will  make  a  pale  bell- 
metal,  they  will  roll  and  ring  very  near  to  sterling 
silver. 

Tiitania  or  .Britannia  metal. 

Melt  together  4  oz.  of  plate  brass,  and  4  oz.  tin. 
When  in  fusion,  add  4  oz.  bismuth,  anU  4  oz.  re- 
gulus  of  antimony. 

This  is  the  hardening,  which  is  to  be  added  at 
discretion  to  melted  tin,  until  it  has  the  requisite 
colour  and  hardness. 

Another. — Melt  together  2  lbs.  of  plate  brass,  2 
lbs.  of  a  mixture  of  copper  and  arsenic,  either  by 
cementing  or  melting,  2  Us.  of  tin,  2  lbs.  of  bis- 
muth, and  2  lbs.  regulus  of  anlimcny. 

This  is  to  be  added  at  discretion,  to  melted  tin. 

Anotlier. — Melt  together  1  lb.  of  copper,  1  lb. 
tin,  and  2  lbs.  regulus  of  antimony,  with  or  with 
out  a  little  bismutli. 

Another. — Melt  togetlier  8  oz.  ShrufiT  bra.ss,  i 
lbs.  regulus  of  antimony,  and  10  lbs.  tin. 

This  is  fit  for  use  as  Briunnia  metal. 
Germa7i  tuta/ua. 

Melt  together  2  drachms  of  copper,  1  oz.  of  re- 
giJus  of  antimony,  and  12  oz.  of  tin. 
Spanish  tntaniu. 

To  8  oz.  of  sci-ap  iron  or  steel,  at  a  white  he«t, 
add  1  lb.  of  antimony  in  small  portions,  with  3  ot, 
of  nitre.  Melt  and  harden  i  lb.  ot  tin  with  S  oa 
of  this  compound. 


METALLURGY. 


.» 


n^noihjT. — Melt  ton;ether  4  oz.  of  antirnoii)-,   I 

i)Z.   arsenic,   and   2  ll)s.    tin.       Tliis  compound   is 

reailv  for  use.     Tlie  first  of  these  Si>anisii  alloys 

wpuid  be  a  beautifnl  metal,  if  arseiuT  were  aililed. 

Engestrooiu  tulania. 

Milt  to<;etlier  4  parts  co|,per,  8  parts  regulus  of 
antimony,  and  I  part  bifinutii. 

When  added  to  100  parts  of  tin,  this  compound 
irill  be  re.;dy  for  use.  i 

Knstitieii\i  metal  fur  thiniiiq: 

To  1  lb.  of  malleable  iron,  at  a  white. heat,  add  ! 
5  oz.  res;idus  of  antimony,  and  24ibs.  of  the  put  est  I 
Mol'.iLca  tin. 

This  alloy  polishes  wiihoirt  tVie  blue  tint,  and  is 
free  from  lead  or  arsenic. 

SdJder  for  steel  joints. 

Take  of  fine  sil\er,  19  pennyweights,  copper,  1 
'k).  and  brass,  '2  do.  Melt  these  under  a  coat  of 
charcoal  dust. 

This  solder  possesses  seA'eral  advantages  over  the 
usual  s|)elter  solder,  or  brass,  wnen  employed  in 
solderiiig  cast  steel,  kj.  as  it  fuses  with  less  heat, 
and  its  whiteness  has  a  Letter  appearance  than 
i;rass. 

Brass  solder  for  iron. 

Thin  plates  of  brass  are  to  be  melted  between 
the  pieces  that  are  to  be  joined.  If  the  v/ork  be 
very  fine,  as  when  two  leaves  of  a  broken  saw  are 
to  be  brazed  toy;etber,  cover  it  with  pulverized  bo- 
rax, melted  with  watei- ;  that  it  may  incorporate 
with  the  brass  powder  which  is  added  to  it  :  the 
piece  must  be  then  ex])osed  to  the  tii-e  without 
touching  the  coals,  and  heated  till  the  brass  is  seen 
tu  run. 

Silver  solder  for  je^vellers. 
.    Melt  together  19  pennyweights  of  fine  silver; 
topper,    I  pennyweight  ;    and   brass,    10   penny- 
weights. 

Silver  solder  for  plating. 

Melt  together  10  pennyweights  of  brass,  and  I 
03.  of  pure  silver. 

Goud  solder. 

Melt  together  of  pure  gold,  12  pennyweights  ; 
pure  silver,  2  pennyweights  ;  and  copper,  4peuny- 
weiSjhts.       , 

Usefid  allot/  of  gold  taith  platiniim. 

Put  into  a  clean  crucible  7  drachms  and  a  half  of 
pure  gold,  and  when  perfectly  melted,  throw  in 
half  a  drachm  of  platinum.  I'he  two  metals  will 
combine  intimately,  forming  an  alloy  rather  whiter 
ihan  pure  gohl,  but  remarkably  ductile  antl  elastic; 
it  is  also  less  perishable  than  pure  p;old  or  jewel- 
lers' gold  ;  but  more  readily  fusible  than  that 
metal. 

These  excellent  qualities  must  render  this  alloy 
an  oljject  of  great  interest  to  workers  in  metals. 
For  springs,  where  steel  cannot  be  used,  it  will 
prove  exceedingly  advantageous. 

It  is  a  curious  circumstance,  that  the  alloy  of  gold 
and  platinum  is  soluble  in  nitr'.c  acid,  which  does 
not  act  on  either  of  the  metals,  in  a  separate  state, 
it  is  remarkable,  too,  that  the  alloy  has  very  nearly 
I  be  colour  of  platinum,  even  when  composed  of 
elevew  parts  of  gold  to  one  of  the  former  metal. 
Ming  gold. 

Melt  together  of  Spanish  copper,  6  pennyweights 
and  12  grains  ;  fine  silver,  S  penny weigiits  and  IG 
grains,  to  one  ounce  five  pennyweights  of  gold  coin. 
This  is  worth  about  31.  per  ounce. 

Gold  from  55s.  to  40«.  per  ounce. 

Melt  togeJier  8  ounces  8  pennyweights  of  Sjia- 
uish  copper,  10  |)ennyweighls  of  fine  silver,  to  one 
ounce  of  gold  coin. 

J\tanlieim-gold,  or  siimlor. 

Melt  together  ;3  ounces  arid  a  hali'of  copper,  one 
;iunce  and  a  half  oi  ^rass,  and  15  grains  of  pure 


Pi'eparation  of  foih. 

Foils  are  thn  plates  or  leaves  of  metal  that  ar« 
put  under  stones,  or  com[)ositions  in  imiti>.ucn  of 
stones,  when  they  are  set. 

The  int^niion  of  foils  is  either  to  increase  the 
lustre  or  plav  of  the  stones,  or  more  generally  to 
irtiprove  the  colour,  by  giving  an  additional  force 
to  the  tinge,  v\'hether  it  be  natural  or  artificial,  by 
th.'.t  of  a  ground  of  the  same  hue,  which  the  foil  is 
ill  this  case  made  to  be. 

Tliei'e  are  consecpiently  two  kinds  of  foils  ;  the 
one  is  colourld«>«,  where  the  ettect  of  giving  lustre 
or  play  to  the  stone  is  produced  by  the  polish  of 
the  surface,  which  makes  it  act  as  a  mirror,  and,  by 
retlecting  the  liglit.  prevents  tha'  ileadness  which 
attends  the  having  a  duller  ground  under  the  stone, 
and  brings  it,  by  the  double  refraction  of  the  light 
that  is  caused,  nearer  to  the  eft'cct  of  the  diamond. 
The  other  is  coloured  with  some  pigment  or  stain 
of  the  same  hue  as  the  stone,  or  of  some  other 
which  is  intended  to  modify  and  change  the  hue  of 
the  stone  in  some  degree  ;  as,  where  a  yellow  foil 
may  be  put  under  green,  which  is  too  much  incli- 
ning to  the  blue,  or  under  crimson,  where  it  is  de- 
sired to  have  the  appearance  more  orange  or  sc:u^ 
let. 

Foils  may  be  made  of  copjjer  or  tin  ;  and  silvet 
has  been  sometimes  used,  with  which  it  has  been 
advised,  for  some  jiuqioses,  to  mix  gold;  but  tiie 
expense  of  either  is  needless,  as  copper  may  be 
made  to  answer  the  same  end. 

To  prepare  copper  for  foils. 

Wheie  colouretl  foils  are  wanted,  copper  may 
therefore  be  best  used,  and  may  be  prepared  for  tl'e 
purpose,  by  the  following  means. 

Take  copper  plates  beaten  to  a  proper  thickness, 
and  pass  them  betwixt  a  pair  of  fine  steel  rollers 
very  close  set,  and  draw  them  as  thin  a?  is  possi- 
ble to  retain  a  proper  tenacity.  Polish  them  with 
very  fine  wliiting,  or  rotten  stone,  till  they  shine, 
ami  have  as  much  hrightness  as  can  be  given  them, 
and  they  will  then  be  fit  to  receive  the  coloui*. 
Tu  lokiten  foils. 

Where  the  yellow,  or  rather  orange-colour  of 
the  ground  would  be  injurious  to  the  eft'ect,  as  in 
the  case  of  purples,  or  crimson  red,  the  foils  should 
be  whitened,  which  may  be  done  in  tlie  following 
manner. 

Take  a  small  (pianlity  of  silver,  and  dissolve  it  in 
aqua  fortis,  and  then  put  bits  of  copper  into  the  so- 
lution, and  preci])ilate  the  silver;  which  being 
done  the  iiuid  must  be  poured  oft",  and  fresh  water 
ackled  to  it,  to  wash  away  all  the  remain<ler  of  tiie 
first  fluid  ;  after  which  the  silver  must  be  dried,  an 
ecpial  weight  of  cream  of  taitar  and  common  smIi 
must  then  be  ground  with  it,  till  the  whole  be  re- 
duced to  a  very  fine  [lowder  ;  and  with  this  mix- 
ture, the  foils,  being  first  slightly  moistened,  must 
be  rubbed  by  the  finder,  or  a  bit  of  linen  rag,  till 
they  be  of  the  Jegree  of  whiteness  desired;  al'ier 
which,  if  it  appear  to  be  wanted,  the  polish  mwA  be 
refreshed.  , 

'l"he  tin  foils  are  only  used  in  the  case  of  eoloui^ 
less  stones,  where  <]uicksilver  is  employed  ;  and 
they  may  be  drawn  out  by  the  same  rollers,  buj 
need  not  be  further  polished,  so  that  eftect  is  pi'c>» 
(luced  by  other  means  in  this  case. 
Foils  for  crystals,  pebbles,  or  paste,  to  give  the  lu»' 
tre  and  play  of  diamonds. 

'i'he  manner  of  preparing  foils,  so  .as  to  give  co- 
lourless stones  the  greatest  degree  of  play  and  lus- 
tre, is  by  raising  so  high  a  polish  or  smoothness  on 
the  surface,  as  to  ^ive  them  the  efi'ect  of  a  mirror, 
which  can  only  be  done,  in  a  perfect  manner,  by 
the  use  of  (luicksilver,  applied  in  the  Siune  geiier-al 
way  as  in  the  case  of  looking-glass.  The  mrilioJ 
by  which  it  may  be  best  performed  is  as  f  "ll'iwj. 


UNIVERSAL  RKCEIPT  BOOK. 


Ti»ke  leaves  of  tin,  prepared  in  th;^  samr  manner 
as  far  silveriii^^  lookitig-glasses,  and  cut  tlieni  into 
smalS  pieces  ot  suth  size  as  to  cowr  the  surface  of 
eJie  sockets  or  the  stones  that  arL>  to  be  set.  Lay 
three  of  these  then,  one  upon  another,  and  having 
moistened  tlie  inside  of  the  socki;t  with  thin  guir.- 
wpier,  and  suffered  it  to  become  again  so  dry,  that 
only  a  slight  stickiness  remains,  i)ut  the  three 
pieces  of  leaves,  Ij'ing  on  eacli  other,  into  it,  and 
adapt  them  to  the  surface  in  as  even  a  manner  as 
possiSle.  Wlien  this  is  done,  heat  the  socket,  aiid 
till  it  >vitli  wai-m  quicksilver,  which  must  be  suf- 
fered to  continue  in  it  three  or  four  minutes,  and 
then  gently  poured  ou'.  The  stone  must  then  be 
thrust  into  the  socket,  and  closed  with  it,  care 
having  been  taken  to  give  such  room  for  it  that  it 
may  enter  without  stripping  off  the  tin  and  quick- 
silver from  any  part  of  the  furnace.  The  work 
should  be  well  closed  round  the  stone,  tj  prevent 
the  tin  and  ([uicksilver  contained  in  the  socket  from 
being  shaken  out  ijy  any  violence. 

The  lustre  of  stcnes  set  in  this  manner  will  con- 
tinue longer  than  when  they  are  set  in  the  common 
way,  as  the  cavity  round  them  being  filled,  lliere 
will  be  no  passage  found  for  moisture,  which  is  so 
injurious  to  the  wear  of  stones  treated  in  any  other 
way. 

This  kind  of  foil  likewise  gives  some  lustre  t-j 

glass  or  other  transparent  matter,  which  has.  little 

of  itself;  but  to  stones  or  pastes,  that  liave  some 

share  of  play,  it  gives  a  nt^ost  beautiful  brilliance. 

To  colour  foils. 

Two  methods  have  been  invented  for  colouring 
foils:  the  one  by  tinging  the  surface  of  the  coin)er 
of  the  colour  required  Jy  means  of  smoke,  the 
other  by  staining  or  painting  it  with  some  pigment 
or  other  colouring  substance. 

The  colours  used  for  painting  foils  may  be  tem- 
pered with  either  oil,  water  rendered  duly  viscid 
by  gum  arable,  size,  or  varnish.  Where  tleep  co- 
tours  are  wanted,  oil  is  most  proper,  because  some 
pigments  become  wholly  transparent  in  it,  as  lake, 
or  Prussian  blue;  but  j'ellow  and  green  may  be 
better  laid  on  in  varnish,  as  these  coloui's  may  be 
had  in  perfection  from  a  tinge  wholly  diss(dved  in 
spirit  of  wine,  in  the  same  manner  as  in  the  case 
of  lacquers;  and  the  most  beautiful  green  is  to  be 
produced  by  distilled  verdigrise,  which  is  apt  to 
lose  its  colour  and  turn  black  with  oil.  In  com- 
mon eases,  however,  any  of  the  colours  may  be, 
with  least  trouble,  laid  on  with  isinglass  size,  in 
the  same  manner  as  the  glazing  colours  used  in 
miniature  painting. 

Ruby  colours. 

For  red,  where  the  ruby  is  to  be  imitated^  car- 
mine, a  little  lake  used  in  isinglass  size,  or  shell- 
lac  varnish,  is  to  be  employed,  if  the  glass  or  paste 
be  of  a  full  crimson,  verging  towards  the  puiple; 
but  if  the  glass  imline  to  the  scarlet,  or  orange, 
very  bright  lake  (that  is,  not  purple)  may  be  used 
nlone  in  oil. 

Garnet  red. — For  the  garnt^red,  dragon's  blood 
dissolved  in  seed-lac  varnish  may  Ije  used;  and  fur 
the  vinegar  garnet,  the  oi-ange  lake,  tempered  with 
shell-lac  varnish,  will  be  found  excellent. 

Aneiltyst. — For  the  amethyst,  lake,  with  a  little 
I'russian  b\\'r,  used  with  oil,  and  very  thitdy  spread 
in  the  foil,  will  completely  answer  the  end. 

Blue. — For  blue,  wiiere  a  deep  colour,  or  the 
Mfiftct  of  the  sapphire  is  wanted,  Prussian  blue, 
that  is  .lot  too  deep,  should  be  used' in  oil,  and  it 
should  be  spread  more  or  less  thinly  on  the  foil, 
dccording  to  the  lightness  oi' deepness  of  which  the 
colour  is  required  to  be. 

Eagle  marine. — For  llie  eagle  marine,  common  j 
verdigrise,  with  a  little  Prussianblue,  tempered  in  j 
sbidl-lac  varnish,  may  be  used.  | 


Yellow. — AVhere  a  full  yellow  is  desired,  tne 
feil  m:\\  be  coloured  with  yellow  lacquer,  laid  on 
as  for  other  purposes;  and  for  the  slighter  coloui 
of  topazes  t'le  burnish  and  foil  itseli  will  be  suffi- 
ciently strong  without  any  addition. 

Green. — Forgreen, where  a  deep  hue  is  req'iired, 
the  crystals  of  verdigrise,  tempered  in  shell-lac 
varnish,  should  be  used,  but  where  the  emerald  it 
to  be  imitated,  a  little  yellow  lacquer  should  be 
added,  to  bring  the  colour  to  a  truer  green,  and 
less  verging  to  the  blue. 

Ot/ier  colours. — The  stones  of  more  diluted  co- 
lour, such  as  the  amethyst,  topaz,  vinegai'-garnet, 
iind  eagle-marine,  may  be  very  cheaply  imitated  bj 
transparent  white  glass  or  paste,  even  without  foils 
This  is  to  he  done  by  tempering  the  colours  abovs 
enumerated  with  tur|)entine  and  mastic,  and  paint- 
ing the  socket  in  which  the  counterfeit  stone  is  to 
be  set  with  the  mixture,  the  socket  and  stone  itsf  If 
being  previously  heated.  In  this  case,  howe'-er, 
the  stone  should  he  immediately  set,  and  the  socket 
closed  upon  it  before  the  mixture  cools  and  grows 
hard.  The  orange  lake  above-mentioned  was  in- 
vented for  this  purpose,  in  which  it  has  a  beautiful 
efiVct,  and  was  used  with  great  success  by  a  con- 
siderable manufacturer.  'l"he  colour  it  produces 
is  that  of  the  v'negar-garnet,  which  it  affords  with 
great  brightness.  The  colours  before  directed  to 
be  used  in  oil  should  be  extremely  well  ground  in 
oil  of  turpentine,  and  tempered  with  old  nut  or 
poppy  oil;  or,  if  time  can  be  given  for  the  drying, 
with  strong  fat  oil;  diluted  with  spirit  of  tui-pen- 
tine,  wliich  will  gain  a  fine  polish  of  itself. 

riie  colours  used  in  varnish  should  be  likewise 
thoroughly  well  ground  and  mixt;  at  I,  in  the  case 
of  the  dragon's  blood  in  the  seed-lac  varnish  and 
the  lacquer,  the  foils  should  be  warmed  before  tfiey 
are  laid  out.  All  the  mixtures  should  be  laid  on 
the  foils  with  a  broad  soft  brush,  which  must  be 
passed  troni  one  end  to  the  other,  and  no  part 
.siiould  be  cross'jd,  or  twice  gone  OTer,  or,  at  least, 
not  till  the  Hrst  coat  can  be  dry;  when,  if  the  co- 
lour do  not  lie  strona;  enough,  a  second  coat  may 
be  given. 


GILDIMG,  SILA^RING,  AND  TINNING. 

To  gild  glass  and  porcelain. 

Drinking,  and  other  glasses  are  sometimes  gilt 
on  their  edges.  This  is  done,  either  by  an  adhe- 
sive varnish,  orbj'  heat.  The  varnish  is  prepared 
by  dissolving  in  boiled  linseed  oil  an  equal  weight 
either  of  copal  or  amber.  This  is  to  be  diluted  by 
a  proper  quantity  of  oil  of  lurpeiiiine,  so  as  to  be 
aiiplied  as  thin  as  possible  to  the  parts  of  the  glass 
intended  to  be  gilt.  When  this  is  done,  which 
will  be  in  about  '24  hours,  the  glass  is  to  be  placed 
in  a  stove,  till  it  is  so  warm  as  almost  to  burn  the 
fingers  when  handled.  At  this  temperature,  the 
varnish  will  become  adhesive,  and  a  piece  of  leaf- 
gold,  applied  in  the  usual  way,  will  immediately 
stick-  Sweep  off  the  superfluous  portions  of  the 
leaf;  and  when  quite  cold,  it  may  be  burnished, 
taking  care  to  interpose  a  piece  of  vn-y  thin  papei 
f  Indian  iiuper)  between  the  gold  and  the  burnisher. 
If  the  varnisii  is  very  good,  tliis  is  the  best  method 
of  gilding  glass,  as  the  gold  is  thus  fixed  on  more 
evenly,  than  in  any  other  way. 

Another  method. — it  often  happens,  when  the 
varnish  is  but  indifferent,  that  by  repeated  wasliine 
liie  gold  wears  off:  on  this  account  tlie  practice  of 
burning  it  in,  is  sometimes  iiad  recourse  to. 

For  liiis  purpose,  some  gold  [)0wder  is  ground 
with  borax,  and  in  this  state  applied  to  the  clean 
snrtace  of  tlie  glass,  by  a  camel's  hair  pencil;  when 
quite  dry,  the  gl*3s  is  put  into  a  stove  heated  Ic 


MEl'AI.LURGY. 


lo 


about  the  temperature  of  an  ar.nealinn;  oven;  llio 
gum  barns  off,  and  the  borax,  by  viti'ilyiiig,  ce- 
ments the  gohl  with  s;reat  firmness  to  tlie  glass; 
after  which  it  may  be  burnished.  The  gihiing  Ujion 
porcelain  is  in  I'ke  manner  fixed  by  heat  and  the 
use  of  borax;  and  this  kind  of  ware  bein^  neitlier 
transparent  nor  liable  to  soften,  and  thus  to  be  in- 
jured in  its  form  in  a  low-red  heat,  is  free  from 
the  risk  and  hijury  which  the  finer  and  more  fusi- 
ble kinds  of  glass  are  apt  to  sustain  from  such  treat- 
ment. Porcelain  and  other  wares  ma\'  be  platinized, 
silvered,  tinned,  and  bronzed,  in  a  similar  manner. 
To  giid  leather. 

In  order  to  impi'ess  gilt  figures,  letters,  and 
■^.her  marks  upon  leather,  as  on  the  covers  of  books, 
edgings  for  doors,  &e.  the  leather  must  first  be 
dusted  over  with  veiy  finely  powdered  yellow  resin, 
or  mastich  gum.  The  iron  tools  or  stamps  are 
now  arranged  on  a  rack  before  a  clear  fire,  so  as  to 
be  well  healed,  without  becoming  red  hot.  If  the 
tools  are  letters,  they  have  an  alphabetical  ar- 
rangement on  the  rack.  Eacli  letter  or  stamp  must 
be  tried  as  to  its  heat,  by  imprinting  its  mark  on 
the  raw  side  of  a  piece  of  waste  leather.  A  little 
practice  will  enable  tiie  workman  to  judge  of  the 
heat.  The  tool  is  now  to  be  pressed  downwards 
on  the  gold  leaf;  which  will  of  course  be  indented, 
and  show  the  figure  imprinted  on  it.  The  next 
letter  or  stamp  is  now  to  be  taken  and  stam[)ed  in 
like  manner,  and  so  on  with  the  others;  taking 
care  to  keep  the  letters  in  an  even  line  with  each 
otiier,  like  those  in  a  book.  By  this  operation,  the 
resin  is  melted;  consequently  the  gold  adliere«  to 
the  leather;  the  superfluous  gold  may  then  bt  rub- 
bed off  by  a  cloth,  the  gilded  impressions  remain- 
ing on  the  leather.  In  tliis,  as  iu  every  other  ope- 
ration, adroitness  is  acquired  b_v  practice. 

The  cloth  alluded  to  should  be  slightly  greasy, 
to  retain  the  gold  wiped  off;  ^otherwise  liiere  will 
be  great  waste  in  a  few  months,)  the  cloth  will 
thus  be  soon  completely  saturated  or  loaded  with 
the  gold.  When  this  is  the  case,  these  cloths  are 
generally  sold  to  the  refiners,  who  burn  them  and 
recover  the  gold.  Some  of  these  afford  so  much 
gold  by  burning,  as  to  be  worth  from  a  guinea  to  a 
guinea  and  a  half. 

7  'o  gild  -ivrit'mgs,  drawings,  &c.  on  paper  or  parch- 
ment. 

Letters  written  on  vellum  or  paper  are  gilded  in 
.hree  ways:  in  the  first,  a  little  size  is  mixed  with 
the  ink,  and  the  letters  are  written  as  usual;  wlieu 
they  are  dry,  a  slight  degree  of  stickiness  is  pro- 
duced by  breathing  on  them,  upon  which  the  gold 
leaf  is  immediately  applied,  and  by  a  little  pres- 
sure inay  be  made  to  adhere  w"th  sufficient  firm- 
ness. In  the  second  method,  some  white-lead  or 
chalk  is  ground  up  with  strong  size,  and  the  let- 
ters are  made  with  this  by  means  of  a  brush:  when 
the  mixture  is  almost  dry,  the  gold  leaf  may  be 
laid  on,  and  afterwards  burnished.  Tlie  last  me- 
lliod  is  to  mix  up  some  gold  powder  with  size,  and 
to  form  the  letters  of  this  by  means  of  a  brush. 
It  is  supposed  that  this  latter  method  was  that  used 
■>y  the  raotiks  in  illuminating  their  missals,  psal- 
ters, and  rubrics. 

To  gild  the  edges  of  paper. 

The  edges  of  the  leaves  of  books  and  letter  paper 
are  gilded,  whilst  in  a  horizontal  position  in  the 
Uook binder's  press,  by  first  applying  a  composition 
formed  of  four  parts  of  Armenian  bole,  and  one  of 
candied  sugar,  ground  together  with  water  to  a 
proper  consistence,  and  laid  on  by  a  brusii  with  the 
white  of  an  egg.  This  coating,  wlien  nearly  dry, 
is  smoothed  by  the  burnislier,  which  is  generally 
A  crooked  piece  of  agate,  very  smooth,  and  fixed 
ill  a  handle.  It  is  then  slightly  moistened  by  a 
»lio:ige  dipped  in  clean  watei    i.iJ  s<ni(?e7ed  in  the 


hand.  The  gold  leaf  is  now  taken  upon  a  piece 
of  cotton  from  the  leathern  cushion,  and  applied 
on  the  nnistened  surface.  When  dry,  it  is  to  bo 
burnished  by  rubbing  the  agate  over  it  repeatfdiv 
from  end  to  end,  taking  care  not  to  wound  the  sur« 
face  by  the  point  of  the  burnisher.  A  piece  of 
silk  or  India  paper  is  usually  interposed  between 
the  gold  and  the  burnisher. 

Cotton  wool  is  generally  used  by  bookoinders  to 
take  the  leaf  uy  from  the  cushion;  bei.ig  the  best 
adapted  for  the  purpose  on  account  of  its  pliabili- 
ty, smoothness,  softness,  and  slight  moistness. 
To  gild  silk,  satin,  ivory,  &c.  by  hydrogen  gas. 

Immerse  apiece  of  white  satin,  silk,  or  ivory  in 
a  solution  of  nitro-muriate  of  gold,  in  the  propor- 
tion of  one  part  of  the  nitro-muriate  to  three  of 
distilled  water.  Whilst  the  substance  to  b<  gilded 
is  still  wet,  immerse  it  m  a  jar  of  hydrogen  gas; 
it  will  soon  be  covered  by  a  complete  coat  of  gold. 

Another  method. — The  foregoing  experiment 
may  be  very  [>rettily  and  advantageously  varied  at 
follows: — Paint  flowers  or  other  ornaments  with  a 
very  fine  camel  hair  pencil,  dip[)ed  in  the  above 
mentioned  solution  of  gold,  on  pieces  of  silk,  satin. 
&c.  kc.  ke.  and  hold  them  over  a  Florence  flask, 
from  which  hydrogen  gas  is  evolved,  dui  ing  the 
decomposition  of  the  wi.ter  by  sulphuric  acid  and 
iron  filings.  The  painted  flowers,  Sec.  in  a  few 
minutes,  will  shine  with  all  the  splendour  of  the 
purest  gold.  A  coaling  of  this  kind  will  not  tar- 
nish on  exposure  to  tlie  air,  or  in  washing 
Oil  gilding  on  -wood. 

The  wood  must  first  be  covered,  or  primed,  by 
two  or  three  coatings  of  boiled  linseed  oil  and  car- 
bonate of  lead,  in  order  to  fill  up  the  pores,  and 
conceal  the  irregularities  of  the  surface,  occasion- 
ed by  the  veins  in  the  wood.  VVhen  the  pi'iming 
is  quite  dry,  a  thin  coat  of  gold-size  must  be  laid 
on.  This  is  prepared  bv  grinding  together  some 
red  oxide  of  lead  with  the  thickest  drying  oil  that 
can  be  procured,  and  the  older  the  better,  that  it 
may  work  freely,  it  is  to  be  mixed,  previously  to 
being  used,  with  a  little  oil  of  turpentine,  till  it  is 
brought  to  a  jjroper  consistence.  If  the  gold-size 
is  good,  it  will  be  sufficiently  dry  vn  twelve  hours, 
more  or  less,  to  allow  tlie  aitisl  to  proceed  to  the 
last  part  of  the  process,  which  is  the  application  of 
the  gold.  For  this  purpose  a  leaf  of  gold  is  .spread 
on  a  cushion  (formed  by  a  few  folds  of  flannel  se- 
cured en  a  piece  of  wood,  about  eight  inches  square 
by  a  tight  revering  of  leathers  and  is  cut  into  strips 
of  a  proper  size  by  a  blunt  pallet  knife ;  eacli  .-dnp 
being  then  taken  upon  the  [xiint  of  a  tine  brush, 
is  applied  to  the  part  intended  to  be  gilded  aiid  is 
then  gently  pressed  down  by  a  ball  of  soft  cotton , 
the  gold  immediately  adheres  to  the  stxky  siiria<» 
of  the  size,  and  after  a  few  minutes,  the  dexterous 
Bpplication  of  a  large  camel's  hair  brush  sweeps 
away  the  loose  particles  oC  the  goJd-leaf  without 
disturbing  the  rest.  In  a  day  or  two  ihe  size  will 
he  completely  dried,  and  the  operation  wili  be 
finished. 

The  advantages  of  this  method  of  gilding  are 
that  it  is  very  simple,  very  duiable,  and  not  readi 
ly  injured  by  changes  of  weaiher,  even  when  ex 
posed  to  the  open  air ;  and  wlien  soiled  it  may  be 
'leaned  by  a  lilile  warm  water  and  a  soft  bru jh  • 
its  chief  employment  is  i..  ouidcKjr  work,  lis  dis- 
advantage is,  that  it  cannot  he  burnished, and  tliero- 
fore  wants  the  liigh  lustre  produced  by  the  follow 
ing  method : 

To  gild  by  hurnishmg. 

This  operation  is  cl.iefly  performed  on  picture- 
frames,  nioiililings.  heailinas,  and  line  sliicco  work 
The  surface  to  be  gilt  inusi  he  carefully  cu>cred 
with  a  sining  size,  made  by  boil'ng  Jown  pieciif  erf 
uhiie  leather,  or  clijipmgs  oi  parchment,  till  fhei 


16 


UNIVERSAL  RECEIPT  BOOK. 


»re  reduced  to  a  stiff  jelly;  this  coating  being  dried, 
eight  or  ten  more  must  be  a[)[)lie(l,  coiisisliii.g  of 
the  same  size,  mixed  with  fine  Paris  plaster  or 
washed  chalk;  when  a  sufficient  number  of  layers 
l.a\e  been  put  on,  varying  according;  to  the  nature 
of  the  work,  and  the  whole  is  Lecome  quite  dry,  a 
moderately  thici;  layer  must  be  applied,  composed 
of  size  and  Armenian  bole,  or  yellow  oxide  of  lead: 
while  this  last  is  yet  moist,  the  gold  leaf  is  to  be 
put  on  in  the  usual  manner;  it  will  immediately 
adhere  on  being  pressed  by  the  cotton  ball,  and 
before  the  size  is  become  perfectly  dry,  tliose  parts 
which  are  intended  to  be  the  most  brilliant  are  to 
be  carefully  burnished  by  an  agate  or  a  dog's  tooth 
fixed  in  a  handle. 

In  order  to  save  the  labour  of  burnishing,  it  is  a 
common,  but  bad  practice,  slightly  to  burnish  the 
brilliant  parts,  and  to  deaden  the  rest  by  di-awiiig 
a  brush  over  them  dipped  in  size;  the  reijuired 
contrast  between  the  polished  and  the  unpolishi.d 
gold  is  indeed  thus  obtained;  but  the  general  etfect 
IS  much  inferior  to  that  produced  in  the  regular 
way,  and  the  smallest  drop  of  water  falling  on  the 
sized  part  occasions  a  stain.  Tliiskind  of  gilding 
can  oidy  be  applied  on  in-door  work;  as  rain,  and 
even  a  considerable  degree  of  dampness,  will  occa- 
sion the  gold  to  peal  off.  When  dirty,  it  may  be 
cleaned  by  a  soft  brush,  with  hot  spirit  of  wine,  or 
oil  of  turpentine. 

jyiatting. 

The  parts  to  be  burnished  (in  gilding  on  metals) 
being  covered  with  the  usual  gnartli/ig,  the  piece 
is  fastened  by  five  iron  wires  to  the  end  of  an  iron 
rod;  it  is  then  to  be  higlily  heated  until  the  guard- 
ing becomes  brown,  when  the  gilding  will  be  found 
to  have  acquired  a  fine  gold  colour.  It  is  now  to 
be  covered  with  a  mixture  of  common  salt,  nitre, 
and  alum,  liquefied  in  the  water  of  crystallization 
they  contain;  the  piece  is  to  be  carried  again  to 
'he  fire,  and  heated  until  the  saline  coaling  is  in  a 
state  of  fusion,  and  becomes  nearly  transparent, 
when  it  must  be  witlidrawn  and  suddeidy  plunged  i 
into  cold  water,  which  remove"*  both  coating  and 
guarding.  Dip  it  afterwards  in  very  -wtak  nitric 
acid,  and  wash  it  repeatedly  in  several  separate 
tubs  of  water.  It  may  be  dried  either  by  exposure 
to  air,  or  gently  wiping  it  with  clean,  soft,  dry 
linen. 

To  gild  copper,  &c.  by  amalgam. 

Immerse  a  very  clean  bright  piece  of  copper  in 
I  diluted  solution  of  nitrate  of  mercury  }is  the 
affinity  of  copper  for  nitric  i.cid,  the  mercury  will 
be  pre(.ipi''-'ted:  now  spread  the  amalgam  of  gold, 
rather  thinly,  over  the  coat  of  mercuiy  just  given 
to  the  cop[ier.  This  coat  unites  with  the  amalgam, 
but  of  course  will  remain  on  the  coi)[)er.  Now 
place  the  pii^ce  or  pieces  so  operated  on  in  a  clean 
oven  or  furnace,  wh(;re  there  is  no  smoke.  If  the 
heat  is  a  little  greater  than  6G0°,  the  mercury  of 
the  amalgam  will  be  volatilized,  and  the  copper 
wiil  be  beautifully  gilt. 

In  the  large  way  of  gilding,  the  furnaces  are  so 
contrived  that  the  volatilized  mercury  is  again 
condensed,  and  preserved  for  further  use,  so  that 
tliere  is  no  loss  in  the  ojieration.  There  is  also  a 
wmtrivance  by  which  the  volatile  particles  of  mer- 
oui-y  are  prevented  from  injuring  the  gilders. 
To  gild  steel. 

Pour  some  of  the  ethereal  solution  of  gold  into 
a  wine  glass,  and  dip  therein  the  blade  of  a  new 
pen-knife,  lancet,  or  razor;  withdraw  the  iiistru- 
raent,  and  allow  the  ether  to  evaporate.  The  blade 
will  l)e  found  to  be  covered  by  a  very  beautiful 
coat  of  gold.  A  clean  rag,  or  small  piece  of  very 
diy  sponge,  may  be  dijiped  in  the  ether,  and  used 
to  moisten  the  blade,  with  the  same  result. 

In   tliis   case  there  is  no   occasion   to   i>our  the 


liquid  into  a  glass,  which  must  undouotedly  lose 
by  evaporation;  but  the  r.ng  or  spongi;  may  be 
moistened  by  it,  by  applying  either  to  the  moinh 
of  the  phial.  This  coating  of  gold  will  remain  on 
the  steel  for  a  srreat  length  of  time,  and  will  ure- 
serve  it  irom  rusting. 

This  is  the  way  in  which  swords  and  otlv^r  cut* 
lery  are  ornamented.  Lancets  too  are  in  this  way 
gilded  with  great  advantage,  to  secure  them  from 
rust. 

Gold  poivder  for  gilding. 
Gold  powder  may  be  prepared  in  three  differ- 
ent ways: — put  into  an  earthen  mortar  some  gold 
leaf,  with  a  little  honey  or  thick  gum-water,  and 
grind  the  mixture  till  the  gold  is  reduced  to  ex- 
tremely minute  particles.  When  this  is  done,  a 
little  warm  water  will  wash  out  the  honey  o.'  gum, 
leaving  the  gold  behind  in  a  pulverulent  state. 

Another. — Another  way  is,  to  dissolve  jiuregold, 
(or  the  leaf,)  in  nitro-muriatic  acid,  and  tlien  to 
preci])itate  it  by  a  piece  of  copper,  or  by  a  solution 
of  sulphate  of  iron.  The  precipitate  (if  by  copper,) 
mu  t  be  digested  in  distilled  vinegar,  and  then 
washed,  (by  pouring  water  over  it  i'e[)catedly,)  and 
dried.  l  bis  precipitate  will  be  in  the  form  of  a 
very  fine  powder:  it  works  better,  an<l  is  more 
easily  burnished  than  gold  leaf  ground  with  honey 
as  above. 

Another. — The  best  method  of  preparing  gold 
ponder,  is  by  heating  a  prepared  amalgam  ofgokl, 
in  an  open  clean  crucible,  and  continuing  the  strong 
heat  until  the  whole  of  the  mercury  is  evaporated; 
at  the  same  time  constantly  stirring  the  amalgam 
with  a  glass  rod.  When  the  mercurj'  has  com- 
pletely left  the  gold,  the  remaining  powder  is  to 
be  ground  in  a  Wedgwood's  mortar,  with  a  little 
water,  and  afterwards  dried.  It  is  then  fit  fur  use. 
Although  the  last  mode  of  operating  has  been 
here  given,  the  opei'alor  cannot  be  too  much  re- 
minded of  the  danger  attending  the  sublimation  of 
mercury.  In  the  small  way  here  described,  it  is 
impossible  to  operate  without  danger;  it  is  there- 
fore better  to  prepare  it  a  cording  to  the  former 
directions,  than  to  risk  the  health  by  the  latter. 
To  cover  bars  of  copper,  SJc.  luith  gold,  so  cui  to  be 
rolled  out  into  sheets. 
This  method  of  gilding  was  invented  by  Mr 
Turner  of  Birmingham.  Mr  Turner  firsi  prepares 
ingots  or  pieces  of  copper  or  bi-ass,  in  convenient 
lengths  and  sizes.  He  then  cleans  them  from  im- 
purity, and  makes  their  surfaces  level,  and  pre- 
pares plates  of  pure  gold,  or  gold  mixed  with  a 
portion  of  alloy,  of  the  same  size  as  tlie  ingots  of 
metal,  and  of  suitable  thickness.  Having  placed  a 
piece  of  gold  upon  an  ingot  intended  to  be  plated, 
he  hammers  and  compresses  them  both  together, 
so  that  they  may  have  their  surfaces  as  nearly 
equal  to  each  other  as  possible;  and  then  binds  ihera 
together  with  wire,  in  order  to  keep  tliem  in  the 
same  position  during  the  process  required  to  at- 
tach them.  Afterwards  he  U.kes  silver  filings, 
which  he  mixes  with  borax,  to  assist  the  fusion  of 
the  silver.  This  mixture  he  lays  upon  the  edge  of 
the  plate  of  gold,  and  next  to  the  ingot  of  metiil. 
Having  tlius  prepared  the  two  bodies,  he  places 
them  on  a  fire  in  a  stove  or  furnace,  where  they 
remain  until  the  silver  and  borax  placed  along  the 
edges  of  the  metals  melt,  and  until  the  adhesion 
of  the  gold  with  the  metal  is  perfect,  lie  then 
takes  the  ingot  carefully  out  of  the  stove.  Hy  this 
process  the  ingot  is  plated  with  gold,  and  prepared 
ready  for  rolling  into  sheets. 

7'o  s/'lve<-  copper  ingots. 
The   [n-ihcipal  difficulties    in  plating  copper  in- 
gots are,  to  bring  the  siu'faces  of  the  copper  and 
silver  iut  J  fusion  at  the  same  time;  and  to  prevent 
the  cop'>*T  *r"!K  '»<-.alin};;  for  which  purposes  fliir> 


METALLURGY. 


17 


arensen.  The  surface  of  the  copper  on  which  the 
«iive.r  is  to  he  fixed  must  be  niiule  fl:U  hv  filing, and 
shouhl  he  left  rou^ii.  The  silver  is  first  annealed, 
Hnd  afterwards  pickled  in  weal;  spirit  of  salt;  it  is 
)ihniishe<l,  and  liieti  scraped  on  the  surface  to  be 
fitted  on  tlie  copper.  'I'hese  prepared  surfaces 
Hi'e  anointed  with  a  solution  of  borax,  or  strewed 
with  fine  powdered  borax  itself,  and  then  cotifine<l 
u  conta<t  with  each  other,  by  binding  wire. 
When  tliey  are  exposed  to  a  siiflicicnt  degree  of 
heat,  the  flux  causes  tlie  surfaces  to  fuse  at  the  sa>rie 
time,  and  after  they  become  cold,  they  are  foinid 
Firmly  united. 

Copper  may  likewise  be  plated  by  heating  it, 
^nd  burnishing  leaf-silver  upon  it;  so  may  iron  and 
brass.  This  process  is  called  French  plating. 
To  gild  in  colmirs. 
The  ]  rincipal  colours  of  gold  for  gilding  are  red, 
green,  tnd  yellow.  These  should  be  kept  in  dif- 
ferent ainalgams.  The  ])art  which  is  to  remain  of 
tlie  first  colour,  is  fo  be  stopped  off  with  a  compo- 
sition of  chalk  and  glue;  the  variety  required  is 
produced  by  gilding  the  unstopped  parts  v/ith  the 
proper  amalgam,  according  to  th^  usual  mode  of 
gilding. 

Sometimes  the  amalgam  is  applied  to  the  surface 
.0  be  gilt,  without  any  <piicking,  by  spreading  it 
»  ith  a{pia  fortis;  but  this  depends  on  the  same  prin- 
ciple as  a  previous  qnicking. 

GreciLni  gilding. 
Equal  parts  of  sal-ammoniac  and  corrosive  sub- 
limate, are  dissolved  in  spirit  of  nitre,  and  a  sola- 
lion  of  gold  made  with  this  menstrum.  The  silver 
s  brushed  over  with  it,  which  is  turned  black,  but 
on  exposure  to  a  red  heat,  it  assumes  the  colour  of 
gold. 

To  dissolve  gold  in  aqiia  regia. 
Take  an  aqua  regia,  composed  of  two  parts  of 
nitrous  acid,  and  one  of  marine  acid;  or  of  one  part 
of  sal-ammoniac,  and  four  parts  of  aqua  fortis;  let 
tiie  gold  be  granulated,  put  into  a  sufficient  quanti- 
ty of  this  menstruum,  and  exposed  to  a  moderate 
degree  of  heat.  Diu'ingthe  solution  an  efferves- 
cence takes  place,  and  it  acquires  a  beautiful  yel- 
low colour,  which  becomes  more  and  more  intense, 
till  it  has  a  golden  or  even  orange  colour.  When 
the  menstruum  is  saturated,  it  is  veiy  clear  andtrans- 
parent. 

To  gild  iron  or  steel  tntk  a  solution  of  gold. 
Make  a  solution  of  8  ounces  of  nitre  and  com- 
mon salt,  with  5  ounces  of  crude  alum  in  a  suffi- 
cient quantity  of  water;  dissolve  half  an  ounce  of 
gold  thinly  plated  and  cut;  and  after\\ards  evapo- 
I  ate  to  diyness.  Digest  the  residuum  in  rectifie<l 
spirit  of  wine  or  ether,  which  will  perfectly  ab- 
iitractthe  gold.  The  iron  is  brushed  over  with 
'Jiis  solution  and  becomes  immediately  gilt. 
To  gild,  bij  dissolving  gold  in  aqua  regia. 
Fine  linen  rags  are  soaked  in  a  saturated  solu- 
lion  of  gold  in  aqua  regia,  gently  dried,  and  after- 
wards burnt  to  tinder.  The  substance  to  be  gilt 
•  uust  be  well  polished;  a  piece  of  cork  is  first  uip- 
|)e('l  into  a  solution  of  common  salt  in  water,  and 
aftirwards  into  the  tinder,  which  is  well  rubbed 
on  ihe  surface  of  the  metal  to  be  gilt,  and  the  gold 
qipears  in  all  its  metallic  lustre. 

Amalgam  of  gold,  in  tlie  large  ivay. 
A  quantity  of  quicksilver  is  put  into  a  crucible 
or  iron  ladle,  which  is  lined  with  clay  and  exposed 
'.o  heat  till  it  begins  to  smoke.  I'he  gold  to  be 
riiixcd  should  be  previously  granulated,  and  heated 
i-'-d  hot,  v.dien  it  should  be  added  to  the  ([uicksil- 
ver,  and  stirred  about  with  an  iron  rod  till  it  is  (ler- 
tectly  dissolved.  If  there  shoidd  be  any  supLrtlu- 
>..is  mercury,  it  may  be  separated  by  passing  it 
dii>^ush  clean  soft  leather;  auU  the  remaininsfaniat- 
C 


gam  will  have  the  consistence  rf  butter,  and  cur- 
tain about  three  parts  of  mercury  to  one  of  gold. 
To  gild  by  amalgamation. 
The  metal  to  be  gilt  is  previously  well  cleanea 
on  its  surface,  by  boiling  it  in  a  weak  jjickle,  whice 
is  a  veiT  tlilute  nitrous  acid.  A  quantity  of  aipia 
fortis  is  poured  into  an  earthen  vessel,  and  quick 
silver  ])Ut  therein;  when  a  sufficient  <juuntity  of 
mercury  is  dissolved,  the  a -tides  to  be  gilt  vre 
put  into  the  solution,  and  stirred  about  witl  •* 
brush  till  they  become  white.  This  is  called  ijuiiJt- 
ing.  But,  as  duringquicking  by  this  nicde,  a  n  ',x- 
ious  vajiour  continually  arises,  which  pioves  vtry 
ii:jurious  to  the  health  of  the  workman,  they  have 
adopted  another  method,  by  which  they,  in  a  great 
measure,  avoi<l  that  danger.  '1  hey  now  dissolve 
the  quicksilver  in  a  bottle  containing  aqua  fortis, 
and  leave  it  in  the  open  air  during  tlie  solution,  so 
that  the  noxious  vapour  escai)es  into  the  air.  Tlien 
a  little  of  this  solution  is  poured  into  a  basin,  and 
with  a  brush  dipped  therein,  they  stroke  over  tha 
surface  of  the  metal  to  be  gilt,  which  immediately 
becomes  quicked.  The  amalgam  is  now  applied 
by  one  of  tlie  following  methods: — viz. 

1st.  By  proi)ortioning  it  to  ilie  quantity  of  arti- 
cles to  be  gil',,  and  putting  them  into  a  white  hat 
together,  working  them  about  w  ith  a  soft  brush,  till 
the  amalgam  is  uniformly  spread. 

Or,  'idly.  By  applying  a  portion  of  the  amalgam 
upon  one  part,  and  s[)reading  it  on  the  surface,  if 
flat,  by  working  it  about  with  a  harder  brush. 

l"he  woi-k  thus  managed  is  put  into  a  pan,  and 
exposed  to  a  gentle  degree  of  heat;  when  it  becomes 
hot,  it  is  frequently  put  into  a  hat,  and  worked 
about  with  a  painter's  large  brush,  to  prevent  aa 
irregular  dissipation  of  the  mercury,  till,  atlast,  tt» 
quicksilver  is  entirely  dissiiiated  by  a  repetition  o( 
the  heat,  and  the  gold  is  attached  to  the  surface  ot 
the  metal.  I'his  gilt  surface  is  well  cleaned  b}  ;' 
wire  brush,  and  then  artists  heighten  the  colovirat 
the  gold  by  the  application  of  various  compositions, 
this  part  of  tlie  process  is  called  colouring. 
To  silver  by  heat. 
Dissolve  an  ounce  of  pure  silver  in  aqua  forti.s, 
and  precipitate  it  with  common  salt;  to  which 
add  ^  lb.  of  sal  ammoniac,  sandiver,  and  while  vi- 
triol, and  A  oz.  of  sublimate. 

Another  method.—  -U'lssolxe  an  ounce  of  pm-e  sil- 
ver in  aqua  fortis;  precipitate  it  with  common  saA, 
and  add,  after  washing,  6  ounces  of  common  salt.  3 
ounces  each  of  sandiver  and  white  vitriol,  and^tz. 
of  sublimate. 

These  are  to  be  ground  into  a  paste  upoD  a  fine 
stone  with  a  muller;  the  substance  to  be  silvered 
must  be  rulibed  over  with  a  sufficient  ([uantity  ot 
tiie  paste,  and  exposed  to  a  proper  degree  el  heal 
\\^here  the  silver  runs,   it  is  taken  from  the  tire, 
and  dip])ed  into  weak  sjiirit  of  salt  to  clean  't. 
Silveriiig  on  gilt  ivork,  by  amalgamation. 
Silver  will  not  attach  itself  to  any  metal  by  amal 
gamatt(m,  unless  it  be  first  gilt.     The  process  is  Lie 
same  as  giluing  in  colours,  only  no  acid  ohu  ild  ue 
used. 

To  silver  in  ihe  cold  -way. 
Take  two  drachms  of  each,  tartar  and  common 
salt;  i  a  drachm  of  alum,  and  '20  grains  of  silver, 
]>recii)itated  from  the  nitrous  acid  by  cojqier;  make 
them  into  a  paste  with  a  little  water.  Tiiis  is  to  be 
rubbed  on  the  surface  to  be  silvered  with  a  cork,  i««j. 
Anotiier  method. — Dissolve  pure  silver  in  a(]ua 
fortis,  and  [U'ecipitate  the  silver  with  common 
salt;  make  this  precipitate  into  a  paste,  by  adding  a 
little  more  salt  and  cream  of  tartar.  It  is  applied 
as  in  the  f>rmer  method. 

To  sejiarate  the  silvei'from  plated  copper. 
This  process  is  applied  to  recover  the  silver  from 


18 


UXn'ERSAL  RECEIPT  BOOK. 


the  plaf.ed  metnl,  wlucli  has  heen  rolled  down  for 
Du'tons,  tovs,  Sec.  \vi:hont  dcsiroyin|2;  any  large 
portion  of  the  copper.  For  iliis  pur|)Ose,  a  men- 
struum is  composed  of  3  pomi'ls  of  oil  of  vitriol,  1^ 
oniice  of  nitre,  and  a  pound  of  water.  The  plat- 
ed metal  is  boiled  in  it  till  the  silver  is  dissolved, 
mid  then  tlie  silver  is  S'ecovered  by  throwing  com- 
mon salt  into  the  solution. 

To  assay  plated  nietn's. 

Take  a  determinate  quantity  of  the  plated  me- 
(sl:  put  it  into  an  cai-then  vessel,  with  a  sufficient 
»{uantitv  of  Che  above  menstruum,  and  ])l:ice  it  in  a 
gentle  heat.  When  the  silver  is  stripp^-d,  it  must 
ue  collected  v.ith  common  salt;  the  calx  must  ^e 
tested  with  lead,  and  the  estimate  mad^  according 
to  the  product  of  silver. 

To  plate  iron. 

Iron  may  be  plated  by  three  different  modes. 

1st.  Bv  polishing  tlie  surface  very  clean  and 
level  with  a  hurnislier;  and  afterwards  by  exposing 
it  to  a  blueing  heat,  a  leaf  of  silver  is  jiroperly 
placed  and  carefullv  burnished  down.  This  is  re- 
peate''  till  a  sufficient  number  of  leaves  are  applied, 
to  give  the  silver  a  proper  body. 

2d.  Hy  the  use  of  a  solder;  slips  of  thin  solder  are 
placed  between  the  iron  and  silver,  with  a  little 
flux,  and  secured  together  hy  binding  wire.  It  is 
then  placed  in  a  clear  fire,  and  continuefl  in  it  till 
•-he  solder  melts;  when  it  is  taken  out,  and  on  cool- 
ing is  found  to  adhere  firmly. 

And  3d.  By  tinning  the  iron  first,  and  imiting 
ihe  silver  hy  the  intermedia  of  slips  of  rolled  tin, 
oronght  into  fusion  in  a  geni'le  heat. 

To  heighten  the  cohnir  of  yellmv  gold. 

Take  of  salt  petre,  6  oz.  green  copperas,  2  oz. 
phiie  vitriol  and  alum,  of  each,  1  oz. 

If  it  be  wanted  reilder,  a  small  portion  of  blue 
r'riol  must  be  added.      These  are  to  be  well  mix- 
>i,  and  dissolved  in  water  as  the  colour  is  wanted. 
To  heighten  the  colour  of  green  gold. 

Take  of  salt  petre,  1  oz.  lOihvts.  sal  ammoniac, 
J  oz.  4  dwts.  Roman  vitriol,  1  oz.  4  dwts.  verdi- 
j;ris,  18  dwts.  Mix  them  well  together,  and  dis- 
-olve  a  portion  in  water,  as  occasion  requires. 

The  work  must  be  (lipped  in  these  compositions, 
.'pplied  to  a  proper  heat  to  burn  them  oft',  and  then 
[uenched  in  water  or  vinegar. 

To  heighten  the  colour  of  red  gold. 

To  4  oz.  of  melted  yellow  wax,  add,  in  tine  pow- 
der, lA  oz.  of  red  ochre,  I J  oz.  of  verdigris,  cal- 
cined till  it  yield  no  fumes,  and  ^  an  oz.  of  culcin- 
i-d  borax;  mix  tlu-m  well  together.  It  is  necessa- 
;-v  to  calcine  the  verdigris,  or  else,  by  the  heat  ap- 
jilied  iti  burning  the  wax,  the  vinegar  becomes  so 
loncentniied  as  to  corrode  the  surface,  and  make 
It  appear  speckled. 

To  separate  gold  from  gilt,  copper  and  silver. 

A pp  y  a  solution  of  borax,  in  water,  to  the  gilt 
surface,  with  a  tine  brush,  and  sprinkle  over  it  some 
ane  powdered  sulphur.  Maketbe  piece  red  hot,  and 
i|uench  it  in  water.  The  gold  may  be  easily  wiped 
off  with  a  scratch-brush,  asid  recovered  by  testing 
ft  with  lead. 

Gold  is  taken  from  the  surface  of  silver  by 
spreading  over  it  a  paste,  made  of  powdered  sal  :<ni- 
.Tioniac,  with  atjua  fortis,  and  heating  it  tiil  the 
matter  smokes,  and  is  nearly  drv;  when  the  gold 
may  be  separated  hy  rubbing  it  with  a  scratch  brush. 
To  till  copper  and  brass. 

IJoil  SIX  pounds  of  cream  of  tartar,  four  gallons 
ot  water,  and  eight  pounds  of  gi-aiu  tin,  or  tin  sha- 
»mgs.     After  the  materials  have  boiled  a  sufficient  ' 
anie,  the  substance  to  be  tinned  is  put  tlierein.and  l 
Ihe  boiling  continued,  when  the  tin  is  prccipilaud  | 
in  its  metallic  form.  '■ 

To  tin  iron  or  copper  z-esseU.  I 

Iron  which  is  to  be  tinned,  must  be  previoiislv  | 


steeped  in  acid  materials,  such  as  sour  whev,  riis 
tillers'wash,  &cc.;  then  scoured,  and  dipjied  iii  melt 
ed  tin,  having  been  first  rubbed  over  witii  a  solu- 
tion of  sal  ammoniac.  The  sui-face  of  the  tin  is 
prevented  from  calcining,  by  covering  it  with  a  ccat 
of  fat.  Copper  vessels  must  be  well  cleansed;  and 
then  a  suf^cient  quantity  of  tin  with  sal  ammoniac 
is  put  therein,  and  brought  into  fusion,  an;l  the  cop- 
per vessel  moved  about.  A  little  resin  is  some- 
times added.  The  sal  ammoniac  pi-evenls  the  cop.- 
[ler  from  scaling,  and  causes  the  tin  to  be  fixe<i 
wherever  it  touches.  Lately,  zinc  has  been  )>ro- 
posed  for  lining  vessels  instead  of  tin,  to  avoid  the 
ill  consequences  which  have  been  unjustly  appre- 
hended. 

To  prepare  the  leaden  tree. 

Pat  A  an  ounce  of  the  super-acetate  of  lead  in 
powde:-,  into  a  clear  glass  globe  or  wine  decanter, 
tilled  to  liie  bottom  of  the  neck  with  distilled 
water,  and  10  drops  of  nitric  acid,  and  shake  the 
mixture  well.  Prepare  a  rod  ot  zinc  with  a  ham- 
mer and  tile,  so  that  it  may  be  a  quarter  of  an  inch 
thick,  and  one  inch  long;  at  the  same  time  form 
notches  in  each  side  for  a  thread,  by  which  it  is  to 
be  suspended,  and  tie  the  tiiread  so  that  the  knot 
shall  be  uppermost,  when  the  metal  hangs  (juite  jier- 
peiidicular.  When  it  is  tied,  pass  the  two  ends  o'. 
the  thread  through  a  perforation  in  the  cork,  and 
let  them  be  again  tied  over  a  small  splinter  of  woo<l 
wliich  may  pass  between  them  and  the  cork. 
When  the  string  is  tied,  let  the  length  between  the 
cork  and  the  zinc  be  snch  that  the  \)recipitant  (tiie 
zinc)  may  beat  equal  distances  from  the  sides,  bot- 
tom, and  top,  of  the  vessel,  when  immersed  in  it. 
When  all  things  arc  thus  prepared,  jilace  the  ves- 
sel ill  a  place  where  it  may  not  be  disturbed,  and 
introduce  the  zinc,  at  the  same  time  fitting  in  the 
cork.  The  metal  will  very  soon  be  covered  with 
the  lead,  which  it  precipitates  from  the  solution, 
and  this  will  continue  to  take  place  until  the  whole 
l>e  preci[)itated  upon  the  zinc,  which  will  assume 
the  form  of  a  tree  or  busit,  whose  leaves  and 
branches  are  laminal,  or  plates  of  a  metallic  lus- 
tre. 

To  prepare  the  tin  tree. 

Into  the  same,  or  a  similar  vessel  to  that  used  in 
the  last  experiment,  pour  distilled  water  as  before, 
and  put  in  three  drachms  of  muriate  of  tin,  adding 
ten  drops  of  nitric  acid,  and  shake  the  vessel  until 
tlie  salt  he  completely  dissolved.  Ilepkice  the  zinc 
fwliich  must  be  cleared  from  the  effects  of  the 
former  experiment,)  as  before,  and  Set  the  whole 
aside  to  precijiitate  without  diblurbaiice.  In  a  lew 
hours,  the  effect  will  be  simih-.r  to  the  last,  only 
that  the  tree  of  tin  will  have  more  lustre.  In  these 
experiments,  it  is  surprising  to  observe  the  lamiiias 
shoot  out  as  it  were  from  nothing  ;  but  this  pheno- 
menon setms  to  proceed  from  a  galvanic  a iliou  ot 
the  metals  and  the  water. 

To  prepare  the  silver  tree. 

Pour  into  a  glass  globe  or  decanter,  4  drachims 
of  nitrate  of  silver,  dissolved  in  a  pound  or  more 
of  distilled  water,  and  lay  tiie  vessel  on  the  chimiiej 
piece,  or  in  some  place  where  it  may  not  be  dis- 
turbed. Now  pour  in  4  drachms  of  mercury.  In 
a  short  time  the  silver  will  be  preci[)iiated  in  tin. 
most  beanliful  arborescent  form,  resembling  leui 
vegetiition.  This  has  been  generally  termed  tlie 
Arbor  Uian-je. 

JMftaltic  tvatering,  or  for  blavc  moire. 

This  article,  of  P;irisian  invention,  which  is  miiW 
employed  to  coNtr  cn'iiaiuenlal  cahinel  work,  dress 
ing  boxes,  teles<;o[;es,  opera  glasses,  ice.  iitc.  is  pre- 
pared in  the  following  manner. 

Sulphuric  acid  is  to  he  diluted  with  from  seveij 
to  nine  jiarts  ui  water  ;  then  dip  a  sponge  or  rug 
into  it,  and  wash  with  it  tl>fc  suifact:  of  a  sheet  o( 


METALLUTKIY. 


id 


tin      This  will  s])ce(lily  exhibit  an  appearance  of  ii  vt-r  pniuortinnHiiIe  t"  these  two  T  rei^n  scids  wotiia 
r:ryst:>Ili7,ritinM,  whicn  is  the  moire.  !l  he  sepHrKted  (hiiiiis;the  siihitlon  ;  and  this  (]ii:in(r. 

This  efteet,  however,  cannot  he  easily  nrodiiced  Ii  t\  ot'sidpliiite  ot"  silv   r  wouhl  remain  miiitcl'd  ui;h 


upon  every  sort  of  sheet  tin,  for  if  the  sheet  iias 
Ijeeii  much  hardened  by  hammerina;  or  rollinn;, 
tlicn  the  moire  cannot  be  ejected  until  tlie  sheet 
has  been  heated  so  as  to  produce  an  iuci|iienl  tusion 
on  the  surface,  after  which  the  acid  will  act  upon 
it,  and  pro(hice  tlie  moire.  Almost  any  acid  will 
lo  as  well  as  the  sulphuric,  and  it  is  said  tliat  tlie 
irit-ic  acid  dissolved  in  a  sufficient  quantity  of  wa- 
'er,  answers  better  than  any  other. 

The  moire  may  be  much  improved  by  emjilov- 
luw  the  hlow  ])ipe,  to  f">rra  small  and  beautiful 
specks  on  the  siu-face  of  the  tin,  pievious  to  the  ap- 
plicatijn  of  the  acid. 

When  the  moire  has  been  formed,  the  plate  is 
tT  he  varnished  and  polished,  the  varnish  hein<!f 
tinted  with  any  tjlazing  colour,  and  thus  the  red, 
iM-een,  yellow,  and  pearl  coloured  inoiles  are  ma- 
luifactured. 

Chinese  aheet  lend. 
The  operation  is  carried  on  by  two  men  ;  one 
IS  seated  on  the  floor  with  a  large  Hat  stone  hefore 
liim,  and  v  ith  a  moveable  flat  stone-stand  at  his 
side.  His  fellow  workman  stands  beside  him  with 
a  crucible  filled  with  melted  lead  ;  and  having- 
tiourid  a  certain  quantity  upon  the  stone,  the  other 
lifts  the  moveable  stone,  and  dashing  it  on  the  fluid 
lead  presses  it  out  into  a  ilat  and  thin  plate,  which 
he  instantiv  removes  from  the  stone.  A  si'cond 
^juantity  ot  lead  is  poured  in  a  similar  manner,  and 
a  similar  plate  formed,  the  process  being'  carried 
on  with  smgular  rapidity.  The  rough  edges  of  the 
plates  are  then  cut  off,  and  they  are  soldered  to- 
gether for  use. 

Mr  W'addel  has  applied  this  method  with  great 
success  to  the  formation  of  thin  plates  of  zinc,  for 
galvanic  puri)oses. 


PAUTLVG. 


By  this  process  gold  and  silver  are  separated  from 
each  other.  These  two  nietals  equally  resisting 
the  action  of  fire  and  lead,  must  therefore  be  sepa- 
rated by  other  means.  Tliis  is  effected  by  differ- 
ent menstrua.  Nitrous  acid,  marine  acid,  and  sul- 
phur, which  cannot  attack  gold,  operate  upon  sil- 
ver i  and  these  are  the  principal  agents  employed 
in  this  process. 

Parting  by  nitrous  acid  is  most  convenient,  con- 
sequently most  used, — indeed,  it  is  the  only  one 
employed  by  goldsnwths.  This  is  called  simply 
parting. 

That  made  by  the  marine  acid  is  hv  cementation, 
and  is  called  centrated  parting  ;  and  parting  liy 
sulphur  is  made  by  fusion,  and  called  but  part- 
ing. 

Parting  by  aqvafnrtis. 

This  process  pannul  succeed'unless  we  attend  to 
some  essential  circumstances  :  1st.  the  gold  arid 
silver  must  be  in  a  proper  portion,  viz.  the  silver 
ought  to  be  three  parts  to  one  of  gold  ;  though  a 
mass  containing  two  parts  of  siher  to  one  of  gold 
may  be  parted.  To  judge  of  the  ([uality  of  the 
metal  to  he  parted,  ussayers  make  a  coai])ai'i.son 
upon  a  touch-stone,  between  it  and  certain  needles 
composed  of  gold  and  silver,  in  graduated  pro])or-  11  a  firm  p^sti. 


ins,  and  projierly  marked  ;  which  are  called 
eaooF  NEKDLKS.  If  this  trial  shews  that  the  silver 
IS  not  tr)  the  gold  as  tiu'ee  to  one,  the  mass  is  im- 
proper for  the  operation,  unless  more  silver  be 
idded  ;  and  '^dly,  that  the  \»arting  rnay  be  exact, 
the  aqua  fortis  nnist  lie  very  pure,  espec'sallv  tVee 
^rom  any  mixture  of  the  vitriolic  ci  marine  acid, 
for  if  this  wees  not  attended  to,  a  quantity  of  sii- 


the  gold,  wliich  roii.sti|uentlv  would  not  be  entiicl* 
[tuiihi'd  by  the  opei-ation. 

The  gidd  and  silver  to  he  jrarterl  ought  previous- 
ly to  be  granulated,  bv  meliing  il  in  a  ci'ncible,  and 
])r)uring  it  into  a  vessel  of  water,  giving  the  water 
at  the  sanu^  time  a  rapid  circulai  motion,  bv  quick- 
ly stii-ring  it  riiunil  with  a  stick.  The  ve.ssels  ge- 
nerally used  in  this  o|k  I'atiou  are  caiied  |iarling 
glasses,  which  <>u.jl,t  to  he  very  well  armealed,  rind 
chosen  free  from  Haws;  as  one  of  the  chief  incon- 
veniencesatteniliiigtbe  operation  is,  that  the  glasses 
are  apt  to  crack  bv  e.xposure  to  cold,  or  even  when 
1^  touched  by  the  hand.  Sime  operatni-s  secure  the 
bottom  of  the  glasses  by  a  coating  comjiosetl  of  a 
mixture  of  new-slaked  lime,  with  beer  and  whites 
of  eggs,  sjtread  on  a  clotii,  and  wi-apped  round  the 
glasses  at  the  bottom  ;  over  which  they  apply  a 
Cfpmposition  of  cliv  and  hair.  'I'he  parting  glasses 
should  l)e placed  in  vesselscontaining  water  sncporl- 
ed  by  trivets,  with  a  fire  •luder  llieni  ;  because  if  a 
glass  should  break,  t.ie  contents  are  caught  in  the 
vessel  of  water.  It'  the  heat  corowunicated  to  the 
water  be  t',o  great,  i*  m;'y  be  prt  pei'ly  regulated  by 
pouring  cold  water  gradually  and  carefully  down 
the  side  of  the  vessel  into  a  parting  glass  \fi  inches 
high,  and  10  or  1'2  inches  wide  at  the  bottom  ; 
placed  in  a  copper  pan  I'i  inches  wide  at  bottom, 
1.5  loches  wide  at  top,  and  10  inches  high,  there  is 
usually  put  about  SO  ounces  of  metal,  \\\x\\  twice  as 
much  of  a<pia  f"rtis. 
(  '['he  aqua  fortis  ought  to  i)e  so  strong  as  to  act 
sensibly  on  silvei",  when  cold,  but  not  so  strong  as 
to  act  vw>lent1y.  l>ittle  heat  should  he  applied  at. 
first,  as  tilt  'iquor  is  apt  to  swell  and  rise  over  the 
vessel  ;  but  wh.ii  the  acid  is  neai'ly  saturated,  the 
heat  may  sateh  In-  increased.  When  the  solution 
ceases,  which  is  kpi.^wn  .jy  the  eftervescence  dis- 
contiiming,  the  liquor  is  to  be  poured  off;  if  any 
grains  appear  entire,  moi'e  a((ua  foi'tis  must  be 
added,  till  the  silver  is  all  dissolved.  If  the  ope- 
ration leas  beeii  jierfoi'med  slov  ly,  the  remaining 
gold  will  have  the  form  of  distinct  masses.  The 
gold  ai>[)ears  black  aftei'  parting  ;  its  prirts  have  no 
adhesion  together,  b"c;iuse  the  silver  dis.-  olved  from 
it  ha«  1 'ft  nianj'  intir  slices.  To  give  them  more 
solitlity,  and  impr.jve  their  colour,  they  are  put 
into  a  lest  under  a  nmffle,  aisd  made  red  hot,  after 
which  they  conti-act  and  become  more  solid,  'UiO 
the  gold  resumes  its  colour  and  lustre.  It  is  then 
calleu  oiiAiN  (ioi.n.  If  the  perulion  has  been  per- 
formed hastily,  the  g(dd  will  have  the  ap[)earaiice 
of  black  mud  or  p;)«(ler,  w  hich,  after  well  washing, 
nm.st  be  melted. 

The  silver  is  usually  recovcfred  by  precipitating 
it  from  the  a<pu\  foitis  by  means  of  pure  cop[ier. 
If  the  solution  t)e  perfectly  saluiated,  no  precipi- 
tation can  take  place,  till  a  few  drops  of  a(iua  fortis 
aie  addeil  to  Aw.  iitpior.  Th>-  (jrecipitaLe  of  s,ilvei 
i  must  be  Will  washed  with  boiling  water,  and  may 
be  fused  with  niti-e,  or  te.sted  off  uilii  lead. 
J'arthig  by  cementation. 

A  cement  is  [irepared,  composed  of  four  parts 

of  bricks    p  :w(lei'i  d    and    sii'led  ;  of  one    part  of 

green  v.triol  cahiucd  'ill  il  becomes  red  ;  and  ol 

one  (lart  of  conimo.i  sdl  :   this  is  to  be  maile  intc 

a  liu.le  water.     Il  is  called  ihfi 


!   Cr.MKNT   itOVAL. 

The  gold  to  I  ;;  cemented  is  i  educed  into  platef 
as  thin  as  niiirie>  .  At  the  boltem  of  the  crucible 
I  or  cementing  pot,  a  .itralum  ;jf  cement,  of  the 
i  tliickness  of  a  finger,  is  pni,  which  is  covered  with 
I  pliiti-s  of  g(dd  ;  and  so  the  >lrata  ar:  placed  aller- 
I  nalely.  'I1u-  wiiolt-  is  covered  with  a  li(l,  ./hich 
I  is  lutt-d   with  a  ini.\ture  of  clav  and  sand,     'i'his 


to 


UXIVTEKSAL  RECEIPT  BOOK. 


v)ot  must  bo  placed  in  a  fiiniace,  or  oven,  heateil 
a;ra<lually  till  it  btxonirs  red  hot,  in  which  it  must 
Se  continued  during  24  hours.  The  heat  must  not 
melt  tht,'  i^oid.  Tlie  [iot  or  crucible  is  ihen  suffered 
to  cool;  and  tlie  sjihi  carefully  separated  from  the 
cement,  and  boiled  at  difterent  times  in  a  large 
/]iM.niity  of  pure  water,  it  is  then  assayed  upon  a 
touch-stone,  or  otherwise;  and  if  it  be  not  suftl- 
jiently  pnri.',  it  is  cemented  a  second  time.  In  this 
[)rocess  the  vitriolic  acid  of  the  bricks,  and  of  tlie 
calcined  vitriol,  decomposes  the  common  salt  du- 
ring the  cementation,  by  uniting  to  its  alkaline 
base,  while  the  marine  acid  becomes  concentrated 
tjy  the  heat  and  dissolves  the  silver  alloyed  with  the 
gold.  This  is  a  very  troublesome  process,  tiiough 
it  suc'-eeds  when  the  portion  of  silver  is  so  small' 
that  it  wo'ild  be  defended  from  tlie  action  of  acuta 
tortis  by  the  su|)erabundant  gold;  but  is  little  used, 
except  to  extract  silver,  or  base  metals,  from  the 
surface  of  gold,  and  'hus  giving  to  an  alloyed  me- 
•al,  the  colour  and  appearance  of  pure  gold. 
Diy  parti/ig. 
This  jirocess  is  performed  by  sulphur,  which  will 
e.isily  unite  with  silver,  but  (Ices  not  attack  gold. 
As  this  dry  parting  is  even  troublesome,  as  well  as 
expensive,  it  ought  not  to  be  undertaken  but  on  a 
considerable  quantity  of  silver  alloyed  with  gold. 
The  general  procedure  is  as  follows. — The  metal 
must  be  granulated;  from  1.8  to  1.5  of  it  (accord- 
ing as  it  is  richer  or  poorer  in  the  gold,)  is  reserv- 
ed, and  the  rest  well  mingled  with  an  eighth  of 
powdered  sulphur;  and  put  into  a  crucible,  keeping 
a  gentle  fire,  that  the  silver,  before  melting,  may 
be  thoroughly  penetrated  by  the  sulphur;  if  the 
lire  be  hastily  urged,  the  sid[)hur  will  be  dissipated. 
If  to  sulphurated  silver  in  fusion,  pure  silver  be 
added,  the  hitter  falls  to  the  bottom,  and  forms 
tiiere  a  distinct  fluid,  not  miscible  with  the  other. 
The  particles  of  gold,  having  no  affinity  with  the 
sulphurated  silver,  join  themselves  to  the  pure  sil- 
ver wherever  they  come  in  contact,  and  are  thus 
iT-ansferred  from  the  former  into  the  latter,  more 
or  less  perfectly,  according  as  the  pure  silver  was 
.•nore  or  less  thoroughly  diffused  through  the  mix- 
ture. It  is  for  this  use  that  a  part  of  the  granulated 
silve-r  was  reserved.  The  sulphurated  mass  being 
brought  in.o  fusion,  and  kept  melting  for  nearly  an 
hour  in  a  covered  crucible,  one-third  of  tiie  re- 
served grains  is  thrown  in,  which,  when  melted, 
the  whole  is  well  stirred,  that  the  fresh  silver  may 
be  distributed  through  the  mixed  to  collect  the 
gold  rom  it;  this  is  performed  with  a  wooden  rod. 
This  is  repeated  till  the  whole  reserved  metal  be 
iTitroduced.  The  sulphurated  silver  appears,  in 
fusion,  of  a  dark  brown  colour;  after  it  has  been 
kepi  in  fusion  foi-  a  certain  time,  a  part  of  the  sul- 
phur having  escaped  from  the  top,  the  surface  be- 
>-.omes  white,  and  some  bright  drops  of  silver  about 
'he  size  of  a  pea,  are  perceived  on  it.  When  this 
happens  the  fire  must  be  immediately  discontinued, 
fir  otherwise  more  and  more  of  the  silver  thus 
l,jsing  its  sulphur,  would  subside  and  mingle  with 
I  he  part  .it  the  bottom,  in  which  the  gold  is  col- 
lected. The  whole  is  poured  into  an  iron  morl.ir 
Ki'eased  and  duly  heated.  The  gold  diffused  at  first 
tlirough  the  whiyie  mass,  is  now  found  collected  in 
k  (lart  of  it  at  the  bottom,  (amrunting  only  to  about 
.-^iich  as  was  reserved  unsuliihuraled  from  the 
i?.a5s)  bj'  a  chisel  or  hammer;  or  more  perfectly  by 
placing  the  whole  mass  with  its  bottom  upwards 
in  a  crucible,  the  sulphurated  part  quickly  melts, 
iuaving,  unmelted,  that  which  contains  the  gold. 
The  sulphurated  silver  is  assayed,  by  keeping  a 
jinrtion  of  it  in  fusion  in  an  open  crucible,  till 
liie  sulphur  is  dissi|iated;  and  then  by  dissolving 
it  in  aqua  foitis.  li'  '*  "''ouhl  still  be  found  to  con- 
•uan  gold,  it  lUUSt  hii  E'i'.^  '.cted  to  the  same  treat- 


I  menl  as  before.      The  gold  thus  collect.ed  may  bs 
j  concentrated  into  a  smaller  pait  by  repeating  the 
I  whole  process,  so  that  at  last  it  niav  be  juirted  b* 
aqua  fortis  \i  ithout  too  much  expense. 


IRON  AND  STEEL. 

Expeditious  mode  of  reducing  iron  cm  into  mnlle' 
able  iron. 

The  way  of  proceeding  is  by  stamping,  washing, 
h^c.  the  calcine  and  materials,  to  separate  the  ore 
from  extraneous  matter;  then  fusing  the  prepared 
ore  in  an  open  furnace,  and  instead  of  easting  it, 
to  suffer  it  to  remain  at  the  bottom  of  the  furnace 
till  it  becomes  cold.  ' 

jVew  method  of  shingling  and  manufacturing  iroti. 

The  ore  being  fused  in  a  reverbei-ating  furnace, 
is  conveyed,  while  fluid,  into  an  air-furnace,  where 
it  is  ex[)0sed  to  a  strong  iieat,  till  a  bluish  flame  is 
observed  on  the  surface,  it  is  then  agitated  on  the 
surface,  till  it  loses  its  fusibility,  and  is  collected 
into  lumps  called  loops.  These  loops  are  then  put 
into  another  a.r-furnace,  brought  to  a  white  or 
welding  heat,  and  then  shingled  into  half-blooms 
or  slubes.  They  are  again  exposed  to  the  air-fur- 
nace, and  the  half-blooms  taken  out  and  forged  into 
anconies,  bars,  half-flats,  and  rods loviw-e;  while 
the  slubes  are  passed,  when  of  a  welding  heat, 
through  the  grooved  rollers.  In  this  way  of  pro- 
ceeding, it  matters  not  whether  the  irou  is  pre- 
pared from  cold,  or  hot-short  metal,  nor  is  there 
any  occasion  for  the  use  of  finery,  charcoal,  coke, 
cliafery  or  hollow-fire;  or  any  blast  by  bellows,  or 
otherwise;  or  the  use  of  fluxes,  in  any  part  of  the 
process. 

Approved  method  of -welding  iron. 

This  consists  in  the  skilful  bundling  of  the  iron 
]  to  be  welded;  in  the  use  of  an  extraoruinarily  large 
j  forge-hammer,  in  employing  a  6rt/L'?;^-;/''/r^mce,  iii- 
I  stead  of  a  holloiu-Jirt  or  cliafery ;  and  in  passing 
the  iron,  reduced  to  u  melting  heat,  through  gi-ooved 
mill  rollers  of  dirterent  shapes  and  sizes,  as  re- 
quired.— Repertory  of  Arts,  vol.  iii. 

fVeidmg  steel,  or  iron  and  cast-steel. 

Melt  borax  in  an  earthen  vessel,  and  add  one- 
tenth  of  pounded  sal  ammoniac.  When  well  mixed, 
pour  it  out  on  an  iron  plate,  and  as  soon  as  it  is 
cold,  pulverize  and  mix  it  with  an  equal  quantity 
of  unslaked  lime.  To  proceed  to  the  operation, 
the  iron  or  steel  must  be  first  heated  to  a  red  heat, 
and  the  powder  strewed  over  it;  the  pieces  of  metal 
thus  preiiared  are  to  be  again  put  in  the  fire,  and 
raised  to  a  heat  considerably  loiocr  than  the  usual 
welding  one,  when  it  is  to  be  witlidrawu  and  well 
beaten  by  a  hammer,  till  the  surfaces  ai'e  perfectly 
united. 

Commoii  hardening. 

Iron  by  being  heated  red  hot,  and  plunged  into 
cold  water,  acquires  a  great  degree  of  hardness, 
This  proceeds  from  the  coldness  of  the  water 
which  contracts  the  particles  of  the  iron  into  lesi 
space. 

Case-hardening. 

Case-hardening  is  a  superficial  conversion  of  iron 
into  steel  by  cementation.  It  is  performed  on  small 
pieces  of  iron,  by  enclosing  them  in  an  iron  box, 
containing  burnt  leather,  bone-dust,  or  any  o(her 
phlogistic  substance;  and  exposing  them  lor  some 
hours  to  a  red  heat.  1  he  surface  of  the  iron  thuH 
becomes  perfectly  metallizeil.  Iron  thus  treated 
is  susceptible  of  the  finest  polish. 

To  convert  iron  into  steel  by  cementation. 

The  iron  is  formed  into  bars  of  a  convenient 
size,  and  then  placed  in  a  cementing  furnace,  witii 
sufficient  quantity  of  cement,  which  is  compose<J 
of  coals  of  animal  or  veijetable  substances,  inix»rd 


METALLURGY. 


21 


witli  calcined  bones,  &c.  The  followinp;  are  very 
excellent  cements: — 1st, one  )>Hrt  orpowdered  cliar- 
eoal,  and  halt' a  jjart  of  wood-ashes  well  mix  d  lo- 
getlier;  or,  'idly,  two  parts  of  charcoal,  moderately 
powdered,  one  part  of  hones,  horn,  hair,  or  skins 
of  animals,  burnt  in  close  vessels  to  Idackness  and 
powdered;  and  half  a  part  of  wood-asiies;  mix  them 
Mvell  toj^elher.  The  bars  of  iron  to  be  converted 
into  steel,  are  placed  upon  a  stratum  of  cement, 
and  covered  all  over  wilii  the  same;  and  the  vessel 
wliieii  contains  ttn-m  closely  luted,  must  be  exposed 
to  a  red  jieat  for  8  or  U)  liours,  when  the  iron  will 
be  converted  into  steel. 

Steel  is  i)repared  fi-om  l)ar  iron  by  fusion;  whicli 
consists  of  plunging;  a  Iku-  into  melted  iron,  and 
Keeping  it  there  for  some  time,  by  wiiich  process 
it  is  converted  into  i;ood  steel. 

All  iron  w'licli  Itecomes  har(!er  by  suddenly 
^uencliinaj  in  cohl  water  is  called  steel;  and  that 
steel  which  in  <iuencliins;  acquires  the  greatest  de- 
gree of  liar<Iness  in  tiie  lowest  degree  of  heat,  and 
retains  the  greatest  strength  in  and  after  induration, 
ouglit  to  be  considered  as  the  best. 

Iinproveil  Jn  ocess  of  havdaiirc  steel. 
ArticJes  mauulactnred  of  steel  tor'the  purposes 
of  cutting,  are,  ahnnst  without  an  exception, 
hardened  from  the  anvil;  ia  othei-  words,  they  are 
takeri  from  the  forger  to  the  hardener  without  un- 
dergoing any  intermediate  process;  and  sucli  is  the 
accustomed  routine,  that  the  mischief  arising  has 
escaped  observation.  The  act  of  forging  produces 
a  su-ong  scale  or  coating,  whicu  is  spread  over  the 
whole  of  the  blade;  and  to  make  the  evil  still  more 
formidable,  this  scale  or  coaling  is  unequal  in  sub- 
stance, varying  in  i)roportion  to  tl)e  degree  of  heat 
communicated  to  tlie  steel  in  forging;  it  is,  partial- 
ly, almost  impenetrable  to  the  action  of  water 
nhen  immei^ed  for  '.he  purjiose  of  hardening. 
Hence  it  is  tliat  different  degrees  of  liardness  pre- 
vail in  nearly  every  razor  manufactured:  this  is 
evidently  a  positive  defect;  and  so  long  as  it  conti- 
nues to  exist,  great  difterence  of  temjjerature  nuist 
exist  likewise.  Razor-blades  not  unfrequently  ex- 
hibit tlie  fact  iiere  slated  in  a  very  striking  man- 
ner: wliat  are  termed  clouds,  or  parts  of  unetptal 
polish,  derive  their  origin  from  this  cause;  and 
clearly  and  distinctly,  or  ratlier  distinctlif  though 
not  clearly,  show  how  far  this  partial  coating  lias 
extended,  and  where  the  action  of  the  water  has 
lieen  yielded  to,  and  wiiere  resisted.  It  certaiidy 
caimot  be  matter  of  aslrnishment,  that  so  few  im- 
provements have  been  made  in  the  lianlening  of 
steel,  when  the  evil  her"  complained  of  so  univer- 
sally obtains,  as  almost  to  warrant  the  supposition 
that  no  attempt  has  ever  been  made  to  remove  it. 
The  remedy,  liowever,  is  easy  and  simple  in  the 
extreme,  and  so  evidently  efficient  in  its  appliea- 
tion,  that  it  cannot  hut  excite  sur|)rise,  that,  in  tlie 
(icesent  highly  improved  state  of  our  manufactures, 
such  a  communication  should  be  made  as  a  disco- 
very entirely  new. 

Instead,  therefore,  of  the  customary  mode  of 
l!:ii-deningthe  blade  from  the  anvil,  let  it  be  passed 
inin>'diately  from  the  hands  of  the  forger  to  the 
giin.ier;  a  slight  application  of  the  stone  will  re- 
move the  who;e  of  the  scale  or  coating,  and  the 
razor  will  then  be  properly  prepared  to  undergo 
the  operation  of  hardening  with  advantage.  It  wUl 
be  easily  ascertained,  that  steel  in  this  state  lieats 
in  the  fire  with  greater  regularity,  and  that  when 
immersed,  the  obstacles  being  removecl  to  the  im- 
mediate action  of  the  water  on  the  hody  of  the 
St. -el,  the  latter  becomes  e(pially  hard  from  one  ex- 
tremity to  the  other.  To  this  may  be  added,  tiiat, 
i!s  the  loivest  possible  heat  ut  widch  steel  becomes 
hard  is  indnbilubh\  tlie  best,  the  mode  here  recom- 
mended will  be  found  the  only  one  by  which  the 


I  process  of  hardening  cri.  be  effected  witti  a  lest 

!  portion  of  fire  than  is,  oi'  can  be,  requiivd  m  an> 
I  othi-r  way.  These  obsei'vations  are  decisive,  and 
!  will,  in  ail  probability,  tend  to  establish  in  gene 
■  ral  use  what  cannot  but  he  regarded  as  a  very  irn- 
;  portant  impi-ovement  in  the  manufacturing  c:)f  edged 
steel  instruments. — Jthodes''  Kssuy  on  the  Jllanii' 
fucture  of  a  Jluzor. 

Inijiroved  mode  of  hardening  steel  by  hammering. 
Grav('rs,  axes,  and  in  fact  all  steel  instruments 
tliat  re(piire  to  be  excessively  !iard,'may  be  easil) 
rendered  so  by  heating  then,  to  the  tem[iering  de« 
glee  and  hammering  them  till  cold.  If  a  graver, 
it  is  to  be  healed  to  a  straw  colour,  hamrnereil  ot» 
the  acute  edge  of  the  belly,  tempered  to  the  straw 
colour  again,  ground  and  whetted  to  a  proper  shape. 
A  graver  thus  iire])ared  will  cut  into  steel,  withouv 
previous  decarhonization.  If  the  point  should  on 
trial  be  found  not  sufficiently  hard,  the  operation 
of  heating,  hammering,  anti  tempering,  ^c.  may 
be  repeated  as  often  as  necessary. 
English  cast  steel. 
The  finest  of  steel  called  L  glisk  cast  steel,  is 
prepared  by  breaking  to  pieces  blistered  steel,  and 
then  melting  it  in  a  crucible  with  a  flux  composed 
of  carbonaceous  and  vitrifiable  ingredients.  The 
vitrifiable  ingredient  is  used  only  inasmuch  as  it  is 
a  fusihle  body,  which  (lows  over  the  surface  of  tht 
metal  in  the  cruciiiles,  and  prevents  the  access  of 
the  oxygen  of  the  •  ':mospli(.re.  Uroken  glass  ii 
sonietimes  used  for  this  purpose. 

When  thoroughly  fused  it  is  cast  into  ingots, 
which,  by  gentle  heating  and  careful  hammering, 
are  tilted  into  bars.  By  this  procesSi  the  steel  be 
comes  more  highly  carbonized  in  proportion  to  the 
quantity  of  tiux,  and  in  consequence  is  more  brittle 
and  fusible  than  iR-fore.  Hence  it  surpasses  all 
other  steel  in  uniformity  of  texture,  hardness  and 
closeness  of  grain,  and  is  the  material  emjjioyed  in 
all  the  finest  articles  of  English  cutlery. 
!/'o  make  edge-tools  from  cast  steel  and  troti. 
This  methoil  consists  iii  fixing  a  clean  piece  of 
wrought  iron,  brought  to  a  welding  heat,  in  the 
centre  of  a  mould,  and  then  pouring  in  melted  steel, 
so  as  enlireh'  to  euvelo[ie  the  iron  ;  and  then  forg- 
ing the  mass  into  the  shape  required. 
7'o  cohl"-  steel  blue. 
The  steel  must  be  finely  jiolished  on  its  surface, 
and  tiien  exposed  lo  an  uniform  degree  of  heat. 
Accordingly,  there  are  three  ways  of  colou,!ug  : 
first  by  a  Hame  producing  no  soot,  as  spirit  of 
wine  ;  secondly,  by  a  hot  plate  of  iron  ;  ami  third- 
ly, by  wood-asbis.  As  a  very  regular  degree  of 
heal  is  necessary,  wood-ashes  for  fine  work  bears 
the  preference.  The  work  must  be  covered  over 
with  them,  and  carefully  uatched;  when  the  colour 
is  sufficiently  heightened,  the  work  is  perfect.  This 
colour  is  occasionally  taken  of!"  with  a  veiy  dilute 
marine  acid. 

To  distingidsh  steel  from  iron. 
The  princiiial  cliaracteis  liy  whieh  steel  m.ay  be 
distinguished  from   ii dii,  are  as  follows  : — 

1.  After  he. ng  p(dlslied,  steel  appears  of  a  whiter 
light  grey  hue,  uilliout  the  blue  cast  exhihited  by 
iron.      It  also  takes  a  higher  polish. 

2.  The  hardest  steel,  «  hen  not  annealed,  appears 
granulated,  but  dull,  antl  uithout  shining  hliivs. 

3.  When  stee[)e;l  in  acids  llie  harder  the  steel  is, 
of  a  darker  hue  is  its  surface. 

4.  Steel  is  not  so  nun  li  inclined  to  rusi  as  iron. 

5.  In  general,  steel  has  a  greater  specific  gra- 
vity. 

6.  )i\  being  harder.ed  and  wrought,  it  may  Xaf 
rendered  much  more  elastic  than  iron. 

7.  It  is  not  attracted  so  strongly  by  the  magnet  as 
solt  iron.  It  likewise  acijiiires  magnetic  projieti.^ 
ties   more    siowly,   but   retains  tliem   longer  ;  for 


UXIN'F.lfSAL  I^r.CKIPT  I500K. 


>1iich  fCMsop.,  st'cl  IS  iisimI  in  niakiii;^  iit-L-dli'S  for 
G'>iiii):i<;sfS  MiKl  ai'lillciiil  in;i;^ni-ls. 

8  ''^IvvA  is  iy;nllc'(l  sooiicf,  hikI  I'lisps  witli  less  ilc- 
t^rcc  oi  iie:it,  ll'.aii  nir«llc:(l)lc  iron,  «liicli  Citii  si;:ii-c(;- 
ly  be  m:t(li'  to  liise  without  llir  uilditioii  of  |>'i\v(kM'- 
cil  clrarcoiil  ;  liy  wliicli  it  is  coii'.erlcd  inlcj  steel, 
and  Hftci-«nrds  into  i-.nide  ir 'ii. 

y.  I'olislu-d  sli'i-1  is  sooner  li!i<^ed  In  iieat,  anil 
that  with  hi;;iiei-  colours  than  iron. 

10.  In  a  caleinin;;  heal,  it  suilcrs  less  loss  bv 
b  irning;,  than  snl'i  iron  docs  in  the  s;nne  heat,  and 
llie  same  time.  In  caleination  a  li.i;ht  blue  llanie 
hovers  over  the  steel,  either  with  or  without  a  snl- 
phuitjoiis  o(lr)ur. 

11.  Tlie  scales  ot"  steel  are   harder  and    sharper 


than  those  of  iron;  anil  consequently  mor^  fit  l/>r 
|>olisbiri<j  with. 

12.  In  a  white  heat,  wlien  exposed  to  the  blast 
of  the  bellows  among  the  coals,  it  begins  to  sweat, 
wel,  or  Tuell,  jiarlly  with  ji.ijht-coloured  and  bright, 
and  partly  with  red  spai-kles,  but  less  crackiin<» 
than  those  ot"  iron,  lii  a  iiieltin.g  heat  too,  it  con- 
siitnes  taster. 

1.).  In  the  vitriolic,  nitrous,  and  other  acids, 
steel  is  violciitly  attacked,  but  is  longer  in  dissolv- 
ing tlian  iron.  After  maceration,  according  as  i( 
is  softer  or  harder,  it  appeai-s  of  a  lighter,  or  dark- 
er gi-ey  colour;  while  iron  on  die  other  hand  a 
while." 


VARMZSHES. 


To  si-ive  a  (li-tiing-  qiinbty  to  poppy  oil. 

Into  3  llis.  of  ])i:i-e  water,'  put  I  oz.  of  sulphate 
of  zinc,  (while  vitriol)  and  ir'\  the  whole  with  '2 
pounds  of  oil  of  pinks,  or  po|)|)y  oil.  Kxpose  this 
mixture  in  an  earthen  vessel  e;i|)able  of  standing  the 
fire,  to  a  degree  of  heat  sufficient  to  maintain  it  in 
a  sligtit  state  of  tbiiliilion.  When  one  half  or  two- 
thirds  of  the  water  has  evaporated,  pour  the  whole 
into  a  large  glass  bottle  or  jar,  and  leave  it  at  rest 
till  tlie  oil  becomes  clear.  Decant  the  clearest  pail 
by  means  of  a  glass  funnel,  tlie  beak  of  which  is 
stopped  with  a  (liece  of  cork  :  when  the  separation 
of  the  oil  from  the  water  is  completely  efteeteil, 
remove  the  cork  stopper,  ami  supply  it's  place  hv 
the  fore-finger,  which  must  he  applied  in  such  a 
manner  as  to  suft'er  the  water  to  esca[)e,  and  to  re- 
tain only  the  oil. 

I'oppy-oil  when  prepared  in  this  manner  he- 
lomes,  after  some  weeks,  exceedingly  limpid  and 
lolourless. 

To  pve  a  drying  cpiality  to  fat  oils. 

Take  of  nut-oil,  or  linseed-oil,  S'ibs.  white  lead, 
sligbtly  calcined,  yellow  acetate  of  lead,  (salsatur- 
ni)  also  calcined,  sulphate  of  zinc,  (white  vitriol) 
each  I  oz.  vitreous  oxide  of  lead,  (litharge)  V2  oz. 
a  li.ad  of  garlic,  or  a  small  onion. 

\Vhen  the  dry  substances  are  pulverized,  mix 
them  with  the  garlic  and  oil,  over  a  fire  capable  of 
maintaining  the  oil  in  a  sliglit  state  of  ebullition  : 
continue  it  till  the  oil  ceases  to  throw  u[i  scum,  till 
it  assumes  a  reddish  colour,  ami  till  the  head  of 
garlic  becomes  brown.  A  iiellicle  will  then  be 
soon  formed  on  the  oil,  which  indicates  that  the 
operation  is  completed.  Take  the  vessel  from  the 
fire,  and  the  pellicle,  being  i)reci[)itated  by  rest, 
will  carry  with  it  all  the  unctuous  parts  wdiicli  ren- 
dered the  oil  fat.  \\'hen  the  oil  becomes  clear, 
separate  it  from  the  dei>osit,  and  put  it  into  wide- 
moiitheil  bottles,  where  it  will  completely  clarify 
its^-lf  in  lima,  and  improve  in  ipiality. 

Anothi'r  method. —  Take  of  vitreous  oxide  of  lead, 
(litharge)  1^  oz.  sulphate  of  zinc,  (white  vitrio'^ 
j-8  ot  an  oz.  or  3  gros.  linseed,  or  nut-iil,  16  os. 
The  operation  must  be  conducted  as  in  the  preced- 
ing case. 

The  choice  of  the  oil  is  not  a  matter  of  indlfier- 
ence.  If 't  hr  destwied  fir  iiainting  articles  exiioMil 
to  tile  imjiression  of  ihe  external  air,  or  foi-  deli- 
cate painting,  nut-oil  or  poppy-oil  will  be  reipii- 
site.  Linseed  oil  is  used  for  coarse  iiainting,  and 
that  sheltered  Iroui  Uie  effects  of  the  rain  ami  ot  llie 
sun. 


A  little  negligence  in  the  management  of  thefire, 
has  often  an  Infiuence  on  the  colour  of  the  oil,  to 
which  a  drying  ([uality  is  conimunicatea;  in  this 
case  it  is  not  jiroper  for  delicate  painting.  T!iis  in- 
convenience may  b"  avoided  by  tying  u|)  the  dry- 
ing mailers  in  a  sm:ill  bag;  but  the  dose  of  the  lith- 
arge must  then  be  doubled.  The  bag  must  be  sus- 
pended by  a  piece  of  packthread  fastened  to  a  stick, 
which  IS  made  to  rest  on  the  edge  of  the  vessel  in 
such  a  maimer  as  to  keep  the  bag  at  the  dislauee 
of  an  i.ich  from  the  bottom  of  the  vessel.  A  jiel- 
licle  will  be  formed  as  in  the  fir- .  oiicrat^pn,  but  it 
will  be  slower  in  making  its  appearance. 

Jlnuther. — .\  drying  (luality  may  be  communi- 
cated to  oil  by  treating,  in  a  heat  capable  of  main- 
taining a  slight  ebuHilion,  linseed  or  nut-oil,  to 
each  pound  of  which  is  added  3  oz.  of  vilreous  o.\- 
ide  of  lead,  (litharge)  reduced  to  fine  powder. 

The  preparation  of  tloor-clolhs,  and  all  paintings 
nf  large  tigures  or  ornamenls,  in  w  hich  argillaceous 
colours,  such  as  yellow  and  red  boles,  Duah  pink, 
kc.  are  emplcyed,  require  tnis  kind  of  prepara- 
tion, that  the  desiccation  may  not  be  too  slow;  but 
painting  for  which  metallic  oxides  are  used,  such 
as  iireparations  of  lead,  '-opjier,  8cc.  rei|iiii"e  only 
the  <loses  before  indicated,  because  ihese  oxide." 
contain  a  great  deal  of  oxygen,  and  the  oil,  by  their 
contact,  acquires  more  of  a  drying  quality. 

.inotlier.—  'V-A^ti  of  nui-oil,  '2  lbs.  common  wa- 
ter, 3  do.  sulphate  of  zinc,  (white  vitriol)  -  oz. 

Mix  these  matters,  and  subject  them  to  a  slight 
ebullition,  till  little  water  remains.  Decant  llie 
oil  which  Will  pass  over  with  a  small  quantity  of 
water,  and  separate  the  latter  by  means  of  a  fun- 
nel. The  oil  remains  nebulous  for  some  time;  alter 
which  it  becomes  clear,  and  seems  to  be  very  lilUt 
coloure.l. 

Aii'ilhev. — Take  of  nut  oil,  or  linsee^l  oil,  G  lbs. 
common  water,  4  lbs.  sulphate  of  zinc,  1  oz.  garlic, 
one  head. 

-Mix  these  matters  in  a  large  iron  or  copper  pan; 
then  i>lace  tliem  over  the  nre,  and  maintain  ihe 
mixture  in  a  slate  of  ebullition  during  the  whole 
day;  boiling  water  must  from  time  lo  time  be  ad- 
ded, to  make  up  for  the  loss  of  ihai  by  evapora- 
liin.  The  garlic  w  ill  assume  a  brown  appearance. 
Take  the  pan  from  the  fire,  and  having  suffered  a 
deposit  to  be  formed,  decant  the  oil,  '*'hich  will 
clarify  itself  iu  the  vessel.  By  this  process  the 
drying  oil  is  rendered  somewhat  more  coloui'eu 
it  is  reserved  for  delicate  colours. 


VARNISHES. 


Remnmts  drying  oil. 

Take  10  lbs.  of  dryin";  "nui  oil,  if  the  paint  is 
«Iestinf(l  for  t-xternal  aiticlcs,  or  10  llis.  of  (Irv- 
ing linr.eeil  oil,  if  for  internal,  resin,  3  ilis.  turpen- 
tine, 6  oz. 

Cause  tlie  resin  to  dissolve  tlie  oil  t)y  means  of 
a  ^:entle  heat.  \Vhen  dissolved  and  incorporated 
with  the  oil,  ad  '  the  turpentine:  leave  the  varnish 
at  I  est,  hy  which  means  it  will  often  deposit  por- 
tions of  resin  and  other  impurities;  and  then  pi-e- 
scrve  it  in  wide  mouthed  bottles.  It  must  he  used 
fresh;  when  suffered  ti  £;row  old  it  aliandons  some 
of  its  resin.  If  this  t  .'sir.ous  oil  assumes  too  much 
conistence,  dilute  it  with  a  little  essence,  if  in- 
lended  for  articles  sheltered  from  the  sun,  or  with 
ji!  of  poppies. 

In  Switzei-land,  where  the  principal  part  of  the 
masori's  work  consists  of  stone  subject  to  crumble 
\o  pieces,  it  is  often  found  necessary  to  give  them 
a  coatin.y;  of  oil  paints  to  stoj)  the  effects  of  this  de- 
composition. 'I'bis  painting  has  a  great  deal  of 
lustre,  and  when  the  last  coating  is  a])plied  with 
resinous  oil,  it  has  the  cfi'ecl  of  a  varnisli.  To 
p;ive  it  more  durabili'y,  the  first  ouglit  to  be  ap- 
plied exceedingly  waiin  and  with  plain  oil,  or  oil 
very  little  cliarged,  with  the  grey  colour,  which  is 
added  to  tiie  two  following. — 

Ful  copal  varnish. 

Take  picked  copal,  Ifi  ounces,  prepared  linseed 
oil,  or  oil  of  poppies,  8  do.  essence  of  turpentine, 
10  do. 

Liipiefy  the  copal  in  a  matrass  over  a  cominoii 
•ire,  and  tlien  add  the  linseed  oil,  or  oil  of  poppies,  in 
*  state  of  ebullition;  when  these  matters  are  in- 
torporated,  take  the  matrass  from  the  fire,  stir  the 
matter  till  the  greatest  heat  is  subsided,  and  then 
add  the  essence  of  turpentine  warm.  Strain  liie 
whole,  wliile  still  warm,  throngli  a  piece  of  linen, 
'•nd  pat  the  varnish  into  a  wide-mouthed  bottle. 
rime  contributes  towards  its  clarification:  and  in 
this  manner  it  c.ci|uires  a  better  qnaUty. 
Varnish  for  watch  cases  in  intila/ioii  of  tortoise  shell. 

Take  copal  of  an  amhe:'  colour,  6  oz.  Venice 
turpentine,  I75OZ.  prepared  linseed  oil,  '24  oz.  es- 
sence of '.Ui'ijentine,  6  oz. 

It  is  customary  to  place  the  turpentine  over  the 
<iopal,  reduijed  to  small  fragments,  in  the  bottom 
of  an  earllien  or  metal  vessel,  or  in  a  matrass  e\- 
posed  to  such  a  heat  as  to  liquefy  the  copal:  but  it 
is  more  advantageous  to  liijuefy  the  latter  alone, 
to  add  the  oil  in  a  state  of  elnillition,  then  the  tur- 
])entiue  l!t|uefied,  and  in  tiie  last  place  the  essence, 
it  llie  varnish  is  too  tliick,  some  essence  may  b" 
added.  The  latter  litiuor  is  a  regulator  for  the 
consistence  in  the  hands  of  an  artist. 

7'o  inake  a  colourless  copal  varnish. 

As  all  copal  is  not  fit  for  this  purpose,  in    order 
to  ascertain  such  [)ieces  as  are  good,  each  must  be 
taken  separately,  and  a  single   (h-op  of  i>ure  essen- 
tial oil  of  rosemary,  not  altered  by  keeping,  must 
be  let  fall  on  it.     Those  pieces  which  soften  at  the 
].art    that    inibibes  the  oil,  are  go^id;    reduce  them 
to  pow  der,  which  sift  through  a  very  fine  hair  sieve, 
and  put  it  into  a    glass,  on  the  bottom  of  which   it 
must  not  lie  more  tiian    a  finger's    breadtli    thick. 
I'our  upon  it  essence  of  rosemary  to  a  similar  height; 
.".lir  the  w  hole  for  a  few  minutes,  when    the  copal 
«  ill  dissolve  into  a  viscous  ihiid.     Let  it  stand  for  I 
('vo  liours,  and  then  pour  gently  on  it  two  or  three  ] 
di'ops  of  very  pure  alcoliol,  «  iiich  distribute    over 
l!ie  oily  mass,  by   inclining  the  l)oltle  in    difi'erent  I 
lireclions  w'ilh  a  very  gentle  motion.     Ke|)eat  this  I 
Oiieration  by  lit'le  and  little,  till  the  incorporation 
is  efiected,  and  tue  varnisli  reduced  to  a  j)ioper  ile-" 
j.^iee  of  riuidity.      It    must   then    be  left  to  btai.d  a  , 
ie 'A   (lays,  and    v  hen  very    clear    be    decanted    otf, 
riiis  v.u'iiish,  th  IS  made  without  heat,  may  be  ap- 


plied with  equxi  «uccess  to  /lasteboard,  wood,  and 
metals,  and  takes   a  better  polish    than    any  other. 
It  mav  l)e  used   on  paintings,  the  beauty  of   which 
it  greatly  heightens.— J/o/i/A/i/Jfo^-.  Oct.  180>J. 
Gold  coloured  copal  r'urnish. 

Take  copal  in  jiowder,  I  ounce,  ess  m\  oil  of 
lavi  iider,  '2  do.  essence  of  turpentine,  6  do. 

Put  tiie  essential  oil  of  lavender  into  a  matrass 
of  a  i)ro[)er  size,  placed  on  a  sand-bam  heated  by 
an  Argand's  lamp,  or  over  a  moderate  coal  fire 
Add  tc  the  oil  while  very  warm,  and  at  severa 
tunes,  llie  copal  powder,  and  stir  tlie  mixture  w  ill: 
a  stick  of  while  wood  rounded  at  the  end.  \\  hen 
the  copal  has  entirely  disa\)peared,  add  at  thre.:. 
diflerent  times  the  essence  almost  in  a  slate  of  ebul- 
lition, and  keep  continually  stirring  the  mi.\ture. 
When  the  solution  is  completed,  the  result  will  be 
a  varnish  of  a  gold  colour,  e.\ceedingly  durable  and 
brilliant,  but  less  (h-jing  than  the  preceding. 

Another  method. — ^To  obtain  this  varnish  colour- 
less, it  will  be  proper  to  rectify  the  essence  of  the 
shops,  which  is  often  liighly  coloui'ed,  and  to  give 
it  the  :iecessary  density  liy  exposure  to  the  sun  in 
bottles  closed  with  cork  stopi)ers,  leaving  an  inter- 
val of  some  inches  between  the  stopper  aiid  the 
surface  of  the  liquid.  A  few  months  are  thus  suf- 
ficient to  communicate  to  it  the  refpiired  (pialities. 
Besides,  the  essencni  of  the  sliops  is  rarely  possess- 
ed of  that  slate  of  consistence,  w  ithout  having  at 
the  same  time  a  strong  amber  colour. 

The  varnish  resulting  from  the  solution  of  copal 
in  oil  of  turpentine,  brought  to  such  a  state  as  to 
produce  the  maximum  of  solution,  is  exceedingly 
durable  and  brilliant.  It  resists  the  shock  of  hard 
bodies  much  better  than  the  enamel  of  toys,  which 
often  becomes  scratched  and  whitened  by  tin;  im- 
pression of  repeated  friction;  it  is  susceptible  also 
of  a  fine  [lolish.  it  is  applied  w  ith  the  greatest  suc- 
cess to  [ihilosophical  instruments,  and  the  paintings 
w  ith  which  vessels  and  other  utensils  of  metal  are 
decorated. 

Another. — Take  copal,  4  ounces,  cleai- turpen- 
tine, 1  oz. 

I'ut  the  copal,  coarsely  pulverized,  into  a  varnish 
pot,  and  give  it  the  form  of  a  pyramid,  which  must 
be  covered  with  turpentine,  bhut  the  vessel  close- 
h',  and  placing  it  over  a  gentle  fire,  increase  the 
heat  gradually  ihal  it  may  not  attack  the  cujial;  as 
soon  as  the  matter  is  well  liquefied,  pour  11  upon 
a  plate  of  cojiper,  and  when  it  has  resumed  its  con- 
sistence reduce  it  to  powder. 

I'ut  half  an  ounce  of  this  [lowder  into  a  niatrass 
wilh  four  ounces  of  the  essi-nce  of  turpentine,  and 
stir  the  mixture  till  the  solid  matter  is  entireh  ciis- 
solved. — Journal  de  Pliysiqiie. 

Caiit/j/iorated  copal  varnish. 

This  varnish  is  destined  for  articles  which  re- 
quire durabiiity,  pliableness,  and  tianspaienij , 
such  as  liie  varnished  wire-gauze,  used  in  ships  in- 
stead of  glass. 

Take  of  pulverized  copal,  '2  oz.  essential  oil  ol 
lavender,  6  do.  camphor  1-S>  of  an  oz.  essence  ol 
turpentine,  a  suliicient  ((uaiitity,  according  to  the 
consistence  re(piiie.l  to  be  given  to  the  vainish. 

Put  into  a  phial  of  thin  glass,  or  into  a  small  ma- 
trass, the  essential  oil  o:  .aveiuler  and  the  camphor; 
and  place  the  mixture  on  a  moderately  open  tire, 
to  bring  the  oil  and  the  camphor  to  a  sligint  slate 
of  ebullition;  then  add  the  cupal  powder  in  smalj 
portions,  which  must  be  renewed  as  they  disappear 
in  the  lii;  lid.  Favour  the  solution,  by  coiuinualij 
stirring  ii  with  a  stick  of  while  wood;  and  when  the 
cupal  is  incorpoialed  with  the  oil,  add  the  essence 
of  turjientine  boiling;  but  care  must  be  taken  to 
pour  in,  at  first,  only  a  small  portion. 

This  vainisb  is  lillle  coloured,  au'l  by  rest  it  ao- 
(luires  a  transparency  winch,  uiiileu  to  llie  solidil* 


24 


UNrVTEKSAL  RECEIPT  BOOK. 


'>l)seTTed  in  almort  every  kind  of  copal  varnishes, 
ienders  it  fit  to  be  api)lie(l  with  forest  success  in 
many  cases,  and  partlculariy  ii\  the  inj::enioiis  in- 
vention of  snbstituiins^  varnished  metallic  gauze  in 
Ine  room  of  Muscovy  tale,  a  kind  of  mica,  in  large 
laminre,  u'sed  for  the  cahin  windows  of  ships,  as 
presenting  more  resisUmce  to  the  concussion  of  the 
air  during  the  firing  of  the  guns.  Varnished  me- 
tallic gauze,  of  this  kind,  is  manufactured  at  Rouen. 
Kthereal  copal  varnish. 

Take  of  amherry  copal,  h  ounce,  ether,  2  ditto. 

Reduce  the  copal  to  a  very  fine  powder,  and  in- 
troduce it  hy  small  portions  into  the  flask  which 
contains  the  ether;  close  tlie  flask  with  a  glass  or  a 
cork  stopper,  and  having  shaken  the  mixtuie  for 
half  an  hour,  leave  it  at  rest  till  the  next  morning. 
In  shaking  the  flask,  if  the  sides  oecome  covered 
•with  small  undulations,  andif  tlie  iiq''or  benotex- 
•ceedingly  clear,  the  solution  is  not  complete.  In 
this  case,  add  a  little  etiu'r,  and  leave  the  mixture 
at  rest.  The  varnish  is  of  a  wliite  lemon  colour. 
The  largest  quantitv  of  copal  united  to  ether  may 
be  a  fourth,  and  the  least  a  fifth.  The  use  of  copal 
varnish  made  with  ether  seems,  by  the  expense  at- 
tending it,  to  be  confined  to  repairing  those  acci- 
dents which  frequently  happen  to  the  enamel  of 
toys,  as  it  will  supply  the  p'ace  of  glass  to  the  co- 
loured varnishes  employed  for  mending  fractures, 
or  to  restoring  the  smooth  surfiice  of  paintings 
which  have  been  cracked  and  shattered. 

Tiie  great  volatilitj'  of  ether,  and  in  particular 
its  high  price,  do  not  allow  the  application  of  this 
varnish  to  be  recommended,  but  for  the  purpose 
here  indicated.  It  has  been  applied  to  wood  with 
complete  success,  and  the  glazing  it  produced  unit- 
ed lustre  to  solidity.  In  consequence  of  the  too 
speedv  evaporation  of  the  liquid,  it  often  boils  un- 
der the  brush.  Its  evaporation,  however,  may  be 
retarded,  by  spreading  over  the  wood  a  slight  stra- 
tum of  essential  oil  of  rosemai-y,  or  lavender,  or 
even  of  turpentine,  which  may  afterwards  be  re- 
moved by  a  piece  of  linen  rag;  what  remains  is  suf- 
ficient to  retard  the  evaporation  of  the  ether. 
Turpentine  copal  varnish. 

Take  of  copal,  of  an  amber  colour,  and  in  pow- 
der, IJ  ounce,  best  oil  of  turpentine,  8  ditto. 

Expose  the  essence  to  a  balneum  mariie,  in  a 
wide-mouthed  matrass  with  a  short  neck;  as  soon 
as  the  water  ot  the  bath  begins  to  boil,  throw  iuto 
the  essence  a  large  pinch  of  copal  powder,  and  keep 
the  matrass  in  a  state  of  circular  motion.  When 
the  powder  is  incorporated  with  the  essence,  add 
new  doses  of  it;  and  continue  i.i  this  manner  till 
you  observe  that  there  is  formed  an  insoiulile  de- 
posit. Then  take  the  matrass  from  the  bath,  and 
leave  it  at  rest  for  some  days.  Draw  off  the  clear 
varnish,  and  filter  it  through  cotton. 

At  the  moment  when  the  first  portion  of  the  co- 
pal is  thrown  into  the  essence,  if  the  powder  pre- 
cipitate itself  under  the  form  of  lumps,  it  is  need- 
less to  proceed  any  further.  This  effect  arises  from 
two  causes:  either  the  essence  does  not  possess  tlie 
proper  degree  of  cnncentrTlion,  or  it  has  not  been 
sufficiently  deprived  of  water.  Exposure  to  the 
sun,  employing  the  same  matrass,  to  wliich  a  cork 
stopper  ouglit  to  be  added,  will  give  it  the  qn:di- 
ties  requisite  for  the  solution  of  the  copal.  This 
eft'ect  will  be  announced  by  the  disappeai-ance  of 
the  porti(jn  of  copal  already  put  into  it. 

Another  copal  variush. — Take  of  copal,  liquefi- 
ed, 3  oz.  essence  of  turpentine,  20  do. 

Place  the  m.itrass  containing  the  oil  in  a  balneum 
mariie,  and  when  the  water  boils  add  the  pulveriz- 
ed copal  in  small  doses.  Keep  stirring  the  mixtuie 
and  add  no  more  ccq.al  till  tlie  former  be  incoipo- 
rat<!d  with  the  oil.  If  the  oil,  iiiiconseciu  -nee  of  its 
patticular  disposition,  can  take  up  three  ounces  of 


it,  add  a  little  more;  but  stop  if  the  liquid  becomes 
nebulf)us;  then  leave  the  varnish  at  rest.  If  it  be 
too  thick,  dilute  it  with  a  little  warm  essence,  after 
haviug  licated  it  in  the  balneum  mariie.  Wher 
cold,  filter  it  through  cotton,  and  preserve  it  in  a 
clean  bottle. 

This  varnish  has  a  good  consistence,  and  is  as 
free  from  colour  as  the  best  alcoholic  varnish. 
When  extended  in  one  stratum  over  smooth  woorl, 
which  has  undergone  no  preparation,  it  forms  a 
very  brilliant  glazing,  which,  in  the  course  of  two 
days,  ill  summer,  acquires  all  the  solidity  that  may 
be  required. 

The  facility  which  attends  the  preparation  of  this 
varnish  by  ilie  new  method  here  indicated,  wiil  ad- 
mit of  its  being  applied  to  all  coloured  groumls 
which  recjuire  solidity,  pure  whites  excepted ;  paint- 
ed boxes,  therefore,  and  all  small  articles,  culoui- 
ed  or  not  coloured,  where  it  is  required  to  make 
the  veins  appear  in  all  the  richness  of  their  tones, 
call  fc.'  the  application  of  this  varnish,  which  pro 
duces  the  most  beautiful  effect,  ar.d  which  is  more 
durable  than  turpentine  varnishes  composed  with 
other  I'esinous  substances. 

Fat  amber  varnish. 

Take  of  amber  coarsely  powdered,  16  oz.  Venice 
turpentine,  or  gum  lac,  2  do.  prepared  linseed  oil, 
10  do.  essence  of  turpentine,  15  or  16  do. 

The  circumstances  of  the  process  are  the  same  as 
those  prescribed  for  the  preparation  of  the  cam- 
phorated copal  varnish. 

'I  nis  varnish  was  formerly  much  used;  but  it  has 
given  place,  in  part,  to  that  of  copal,  \\hich  is  pre- 
ferred on  account  of  its  being  less  coloured.  Watin 
introduces  more  essence  and  less  linseed  oil;  ex- 
perience and  long  practice  are  the  only  authority 
on  which  1 1'ecommend  the  adoption  of  the  preseut 
formula. 

Amber-  variiish  -with  essence  of  turpentine. 

Take  of  amber  liquefied,  and  sep.irated  from  the 
oily  portions,  which  altir  its  consistence,  6  or  7  oz. 

Reduce  the  amber  to  powder,  and  if  the  opera- 
tion of  pounding  forms  it  into  a  paste,  break  it  with 
vour  fingers:  then  mix  it  with  the  essenci,,  and 
heat  the  whole  in  a  balneum  raari«.  It  will  s|)eedi!y 
dissolve,  and  the  essence  will  t:<ke  up,  at  the  least, 
a  fourth  ])art  of  its  weight  of  the  prepared  nmber. 

When  one  coating  of  it  is  applieil  to  white  smooth 
wood,  but  without  any  preparation,  it  forms  a  very 
pure  and  very  durable  glazing,  which  speedily 
dries,  but  slower  tnan  copal  varnish. 

Fat  amber  or  copal  varnish. 

Take  of  amber  or  copal  of  one  fusion,  4  oz.  es- 
sence of  turpentine,  drying  linseed  oil,  ot  each  10  oz. 

Put  the  whole  into  a  pretty  large  mati-nss,  and 
expose  it  to  the  heat  of  a  balneum  maria;,  or  move 
it  over  the  surface  of  an  uncovered  chafing-dish, 
but  without  flame,  and  at  the  distance  from  it  of 
two  or  three  inches.  When  the  solution  is  com- 
pleted, aild  still  a  little  copal  or  amber  to  saturate 
the  liciuid;  then  pour  the  whole  on  a  filter  prepar- 
ed with  cotton,  and  leave  it  to  clarify  by  rest.  It 
the  varnish  is  too  thick,  add  a  little  warm  essence 
to  prevent  the  separation  of  any  of  the  amber. 

This  varnish  is  coloured,  but  far  less  so  than 
those  composed  by  the  usual  methods.  Wheu 
spread  over  while  wood,  without  any  preparalion, 
it  forms  a  solid  glazing,  and  coramunioates  a  slight 
tint  to  the  worul. 

If  it  is  re(|'iireil  to  charge  this  varnish  with  more 
copal,  or  prepared  amber,  the  li(iuid  must  be  com- 
pos|;d  of  two  (larts  of  essence  tor  ore  of  oil. 
Compound  mastic  varnish. 

Take  of  jmre  alcohol,  .32  oz.  purified  mastic,  S 
oz.  gum  saiidarac,  3  oz.  very  clear  N  enice  turpen- 
tine, 3  oz.  glass,  coarsely  poui»ded,  4oz. 

Reduce  the  mastic  and  sanCLjrrC  to  tine  powder 


VARNISHES. 


mix  this  powder  wilV  /thite  grlass,  from  wliich  the 
fiivst  parts  have  beer  se])arate(l  hy  means  of  a  hair 
sieve;  put  all  the  i.io;,-cdiei)ts  with  alcohol  into  a 
shoH-necked  matrass,  and  ada]it  to  it  a  stick  ot 
wltite  wood,  rounded  at  the  end,  and  of  a  leui^th 
propoi-tionci!  to  the  height  of  the  matrass,  tliat  it 
may  he  put  in  motion.  Exjiose  the  matrass  in  a 
Vessel  titled  with  water,  made  at  tirst  a  little  warm, 
Bnd  whiili  must  afterwards  he  maintained  in  a  state 
of  eliullirion  tor  one  or  two  hours.  The  matrass 
mav  be  made  fast  to  a  ring  of  strav. 

\\'lu'n  the  solution  seems  to  be  sufficiently  ex- 
tended, add  the  turpentine,  wiiicli  must  be  kept 
Ktparately  in  a  phial  or  a  pot,  and  which  must  be 
melted,  i)y  immersing  it  for  a  moment  in  a  bal- 
neum maria.  The  matrass  must  be  still  lett  in  the 
water  tor  half  an  hour,  at  tlie  end  of  which  it  is  ta- 
ken otr';  ^nd  the  varnish  is  continually  stirred  till 
it  is  somewlrat  cool.  Next  day  it  is  to  be  drawn 
off,  ;.nd  tittered  through  cotton.  By  these  means 
it  will  become  exceedingly  limpid. 

Tlie  addition  of  glass  may  appear  extraordinary; 
but  tills  substance  divides  the  parts  of  the  mixture, 
witich  have  been  made  with  tlie  dry  ingredients, 
and  it  retains  the  same  (piality  when  pla(;ed  over 
the  fire.  It  therefoi-e  obviates  with  success  two  in- 
conveniences, wlxich  are  exceedingly  troublesome 
to  those  who  compose  varnishes.  In  the  tirst  place, 
by  dividing  tlie  matters,  it  facilitates  the  action  of 
the  ak-olioi;  and  in  the  second  its  weight,  wliicli 
surpasses  that  of  resins,  prevents  these  resins  from 
adhering  to  tlie  bottom  of  tlie  matrass,  and  also  the 
coloration  acquired  by  the  varnish  when  a  sand- 
bath  is  employed,  as  is  commonly  the  case. 

The  ai)])lication  of  this  varnish  is  suited  to  arti- 
cles belonging  to  the  toilette,  such  as  dressing- 
boxes,  cut-paj)er  works,  &c.  The  following  pos- 
sess the  same  lirilliancy  and  lustre;  but  they  have 
more  soliiiily,  and  are  exceedingly  drying. 
Cariplwraied  mastic  varnlsli  for  paintings. 

Take  of  mastic,  cleaned  and  washed,  12  ounces, 
pure  turpentine,  H  oz.  camphor,^  oz.  white  glass, 
pounded,  5  oz.  ethereous  essence  of  turpentine,  oG 
ounces. 

Make  the  varnish  according  to  the  method  indi- 
cated for  Compound  Mastic  \  arnish  of  the  first 
genus.  The  camplior  is  employed  in  pieces,  and 
tlie  turpentine  is  added  when  tlie  solution  of  the 
resin  is  completed.  But  if  the  varnish  is  to  be  aji- 
plied  to  old  paintings,  or  paintings  which  have  been 
already  varnished,  the  turpentine  may  be  suppress- 
ed, as  this  ingreilient  is  here  recommendeil  only  in 
cases  of  a  first  application  to  new  jiaiutings,  and 
just  freed  from  white  of  egg  varnish. 

Tlie  ethereous  essence  recommended  for  varnish. 
Is  that  distilled  slowly  without  any  intermediate 
substance,  according  to  the  second  process  already 
given  for  its  reclitication. 

Theipiestion  by  able  masters,  respectingthe  kind 
af  varnish  proper  to  be  einjdoyed  for  paintings,  h„s 
ue\er  yet  l.een  determined. 

Some  artists,  who  have  paid  particular  attention 
to  this  oliject,  make  a  mvstery  of  tlie  means  lliey 
employ  to  obtain  the  desired  effect.  Tlie  real  end 
may  be  accomplished  by  giving  to  the  varnish,  des- 
tined tor  (laintiiig,  pliability  and  softness,  without 
being  too  solicitous  iii  regard  to  what  may  add  to 
its  consistence  or  its  solidity.  The  latter  quality 
is  particularly  re<[uisite  in  varnishes  which  are  to 
be  applied  to  articles  much  exposed  to  friction, 
such  as  boxef,  furniture,  kc. 

S/unv's  mio.ilic  varnish  for  paintings. 

Bruise  the  mastic  with  a  niuller  on  a  jiainter's 
stone,  which  will  detect  the  soft  parts,  or  tears, 
which  are  to  be  taken  out,  and  the  remainder  put 
mto  a  clean  bottle  with  §-oof/ spirits  of  turpentine, 
, twice  distilled  if  you  can  get  it)  and  dissolve  the 


gum  by  sha«  ing  it  m  your  hand  for  lialf  an  riour, 
without  heat.  When  dissolved,  strain  it  lli-o.'.gii 
a  piece  of  calico,  and  place  it  in  a  I)oltle  vn  ell  corked, 
so  that  the  light  of  the  fuii  can  strike  it,  for  cw(' 
or  three  weeks,  which  v\ili  cause  a  mucilaginous 
jirecipitate,  leaving  the  remainder  as  transparent 
as  water.  It  may  then  be  carcrully  decanted  into 
another  bottle,  and  put  l)y  for  use.  The  propor- 
tions of  gum  and  alcohol  are,  mastic,  6  oz.  turpen- 
tine, 14  oz.  If  found  on  trial  to  l)e  too  thick,  thin 
it  with  turpentine. 

To  make  painier''s  cream. 

Painters,  who  have  long  intervals  between  thei- 
periods  of  labour,  are  accustomed  to  co%er  the  p'lrts 
thev  have  painted  with  a  preparation  which  pre- 
serves the  freshness  of  the  coli  urs,  and  which tliey 
can  remove  whe.'  they  resume  their  work.  Tliis 
preparation  is  as  follows: 

Take  ti  very  clear  nut  oil,  3  ounces,  mastic  in 
tears,  pulverized,  ^  oz.  sal  saturni,  in  powder  (ace- 
tate of  lead,)  1-3  of  an  ounce. 

Dissolve  tlie  mastic  in  oil,  over  a  gentle  fire,  and 
pour  the  mixture  into  a  marble  mortar,  over  the 
pounded  salt  of  lead;  stir  it  with  a  wooden  pestle, 
and  add  water  in  small  quantities,  till  the  matter 
assume  the  appearance  and  consistence  of  cream, 
and  refuse  to  admit  more  water. 

Sundarac  varnish. 

Take  of  gum  sandarac,  8  oz.  pounded  mastic,  2 
oz.  clear  turpentine,  4  oz.  pounded  glass,  4  oz.  al- 
cohol, 32  oz.     Alix  and  dissolve  as  Ijetbre. 
Compound  sandarac  varnish. 

Take  of  pounded  copal  of  an  amber  colour,  once 
li(|Uefied,  3  oz.  gum  sandarac,  6  oz.  mastic,  cleaiied, 
3  oz.  clear  turpentine,  2i  oz.  pounded  glass,  4  oz. 
pure  alcohol,  32  oz.  Mix  these  ingredients,  and 
pursue  the  same  method  as  above. 

This  varnish  is  destined  for  articles  subject  f> 
friction,  suchas  furniture,  chairs, fan-sticks,  mould- 
ings, &c.  and  even  metals;  to  which  it  may  be  ap- 
plied with  success.  The  sandarac  gives  it  great 
durability. 

Camphorated    sandarac    varnish  for    cut-paper 
ivorks,  dressing-boxes,  &c. 

Take  of  gum  sandarac,  6  oz.  gum  elemi,  4  oz. 
gum  animi,  1  oz.  camphor,  ^  oz.  pounded  glass,  4 
oz.  ])ure  alcohol,  32  oz. 

.Make  the  varnish  according  to  the  directions  al- 
ready given.  The  soft  resins  must  be  pounded 
with  the  dry  bodies.  The  camphor  is  to  be  added 
in  ])ieces. 

Another. — Take  of  gallipot,  or  white  incense,  6 
oz.  gum  animi,  gum  elemi,  each  2  oz.  pounded 
glass,  4  oz.  alcohol,  32  oz. 

Make  the  varnish  witli  the  precautions  indicited 
for  the  compomid  mastic  varnish. 

The  two  last  varnishes  are  to  be  used  tor  ceil- 
ings and  wainscots,  coloured  or  not  coloui-ed:  they 
may  even  be  employed  as  a  covering  to  parts  paint- 
ed with  strong  colours. 
SpiritoHS  sandarac  varnish  for  ivaivscottin^  small 

articles  offariulure,  balustrades,  and  inside  raid- 
ing. 

Take  gum  sandarac,  6  oz.  shell  lac,  2  oz.  colo- 
phoninm,  or  resin,  while  glass  pounded, clear  tur- 
pentine, each  4  oz.  pure  alcohol,  32  oz. 

Dissolve  the  varnish  according  to  the  'iirections 
given  for  compound  mastic  varnish. 

'I'his  varnish  is  sufficiently  durable  to  r)eap])lie(l 
to  articles  destined  to  daily  and  continual  use.  V  Hr- 
nishes  comjiosed  with  copal  ought,  however,  .n 
these  cases  to  be  preferred. 

Another. — There  is  another  composition  which, 
without  forming  part  of  the  compound  viirnishes, 
is  employed  with  success  for  gi\iiig  a  polish  ainl 
lustre  to  furniture  made  ot  wood  wa.\  tV/rins  tiie 
basis  of  it. 


26 


UNTVnERSAL  KECEIPT  BOOK. 


>Tany  cabinet-makers  are  contented  with  waxing 
>oiiiir.'...  turiiitv.re,  such  astahles,  chests  of  (h-awei'S, 
Ku.  'I'his  cr.%erin2;,  by  means  otrepeated  fricticH'., 
soon  acquires  a  polish  and  transparency  which  re- 

-nible  those  of  varnish.  Waxiug  seems  to  possess 
qualities  pec.iliar  to  itself;  but,  like  varnish,  it  is 
nttcnded  with  inconveniences  as  well  as  advantages. 
Varnish  supplies  better  the  i)arl  of  glazing;  it 
rives  a  lustre  to  the  wood  which  it  covers,  and 
heightens  the  colours  of  that  destined,  in  particular, 
for  delicate  articles.  These  .'eal  and  valuable  ad- 
\antages  are  counterbalanced  by  its  want  of  consis- 
tence: it  yields  too  easily  to  the  shrinking  or  swell- 
ing of  the  wood,  and  rises  in  scales  or  splits,  on 
be'.ng  exposed  to  the  slightest  shock.  These  acci- 
dents can  be  repaired  only  by  new  strata  of  varnish, 
which  render  application  to  the  varnisher  neces- 
sar/,  and  occasion  trouble  and  expense. 

Waxing  stands  shocks;  but  it  does  not  possess, 
in  the  same  degree  as  varnish,  the  property  of 
giving  lustre  to  the  bodies  on  which  it  is  ai)[)lied, 
and  of  heightening  their  tints.  The  lustre  it  com- 
municates is  dull,  but  this  inconvenience  is  com- 
pensated by  the  facility  with  which  any  accident 
tliat  niiiy  have  altered  its  polish  car  be  re|)aired, 
by  rubbing  it  with  a  piece  of  line  cork.  There  are 
some  circumstances,  therefore,  under  which  the 
application  of  wax  ought  to  be  preferred  to  that  of 
vai'nish.  This  seems  to  be  the  case  in  particular 
with  t.ables  of  w;dnut-tree  wood,  expost»il  vo  daily 
use,  chairs,  mouldings,  and  for  all  siuall  articles 
subject  to  constant  employment. 

iiut  as  it  is  of  importance  to  make  the  stratum  of 
wax  as  thin  as  possible  in  order  that  the  veins  of 
the  wood  may  be  more  apparent,  the  following 
process  will  be  acceptable  to  the  reader. 

Melt  over  a  moderate  fire,  in  a  very  clean  ves- 
sel, two  ounces  of  white  or  yellow  wav;  and,  when 
li(juefied,  add  four  ounces  of  good  essence  of  lur- 
pt.ntine.  Stir  the  whole  until  it  is  entirely  cool, 
and  the  result  will  be  a  kind  of  pomade  fit  for  w;lx- 
ing  furniture,  and  which  must  be  rubbed  over  them 
according  to  the  usual  method.  The  essence  of 
turpentine  is  soon  dissipaleJ;  hut  the  wax,  which 
by  its  mixture  is  reduced  to  a  state  of  vejy  great 
division,  may  be  extender  with  more  ease,  and  in 
a  more  uniform  mainntr.  The  essence  soon  pene- 
trates the  pores  of  the  v/ood,  calls  forth  the  colour 
of  it  causes  the  wax  to  adhere  better,  and  the  lus- 
Ir''  \4hich  tiience  resi.lts  is  equal  to  that  of  varnish, 
'vituout  liaving  any  of  its  inconveniences. 
C'MOured  varnish  for  violins,  and  other  stringed  in- 

<>truinents,  also  for  pLum  tree,  mahogany   and 

rose-iuuoil. 

Take  gum  sandarac,  4  oz.  seed  lac,  2  oz.  mastic, 
Betijaniin  in  tears,  each  1  oz.  pounded  glass,  4  oz. 
Venice  turpentine,  '2  oz.  pure  alcohol,  32  oz. 

The  gum  sandarac  and  lac  render  this  varnish 
durable:  it  may  be  coloured  with  a  litde  saftrou  or 
dragon's  blood. 

French  polish. 

The  varnish  being  prepared,  (shell-lac)  the 
article  to  be  polislied,  being  finislied  oil  .is  smooth- 
ly as  possible  with  glass-paper,  and  your  rubber 
being  pi'epared  as  directed  below,  proceed  to  the 
operation  as  fallows.  The  varnish,  in  a  naiTow- 
necked  bottle,  is  to  be  applied  to  the  irudd.e  of  the 
!iat  face  of  the  rubber,  by  laying  the  rubber  on  the 
nioulli  c>f  the  bottle  and  shaking  up  the  varnish, 
once  ;  as  by  this  means  the  rubber  will  imbibe  the 
uioper  iiuantily  to  varnish  a  considerable  extent  of 
suruce.  J'lie  rubber  is  then  to  be  enclosed  in  a 
soft  linen  cloth,  doubled  ;  the  rest  of  the  cloth  be- 
'.iig  gatiiered  up  at  the  back  of  the  rubber  to  form  a 
handle.  Moibten  the  face  of  the  liuen  with  a  little 
•iiv  linseed  oil,  applied  willi  the  finger  to  the 
middle  of  iL     Placmj^your  workoiiposice  the  light. 


pass  your  rubber  fpnrkly  and  lighllu  over  its  surface 
imlil  the  varnish  Ijecomes  dry,  or  nearlv  so— charg-^ 
your  rubber  as  before  with  varnish,  (omitting  the 
oil)  and  repeat  the  rubbing,  until  thi-ee  coats  are 
laid  on,  when  a  little  oil  may  be  applird  to  the  ruN- 
ber,  and  two  coats  more  given  to  it.  Fi'  ceeaing 
in  tills  way,  ur.til  the  varnisli  has  acipiired  soijiC 
thickness,  wet  the  inside  of  the  linen  cloth,  before 
applying  the  varnish,  with  alcohol,  and  rub(p:ick- 
ly,  lightly  a.'.d  uniformly  the  whole  surface.  Last- 
ly, wet  the  liner  cloth  with  a  little  oil  and  alcohol 
witliout  varnish,  and  rub  as  before  till  dry. 
'J'o  ynafce  the  rubber. 

Roll  up  a  strip  of  thick  woollen  cloth  which  has 
been  torn  oft",  so  as  to  form  a  soft  elastic  edge.     It 
should  form  a  coil,  from  one  to  three  inches  in  di- 
ameter according  to  the  size  of  the  work. 
Fat  varnish  of  a  gold  colour. 

Take  amber,  S  oz.  gum  lac,  2  oz.  drying  linseed 
oil,  8  oz.  essence  of  turpentine,  16  oz. 

Dissolve  separately  the  gum  lac,  and  then  add 
the  amber,  pre|)ared  and  pulverized,  with  the  lin- 
seed oil  and  essence  very  warm.  When  the  whole 
has  lost  a  part  of  its  heat,  mix,  in  relative  projjoi-- 
tions,  tinctures  of  annatto,  of  terra  merit:*,  gum  gul- 
ti«,  and  dragon's  blood.  This  varnish,  when  ap- 
plied to  white  metals,  gives  tfem  a  goltl  colour. 
Fat  turpentine  or  golden  varnii,h,  being  a  mordujinl 
to  gold  and  dark  colours. 

Take  boiled  linseed  oil,  16  i  z.  ^'enice  turpen- 
tine, 8  oz.  Naples  yellow,  5  oz. 

Meat  the  oil  with  the  turpentine  ;  and  mix  the 
Naples  yellow  pulverized. 

Naples  yellow  is  an  oxide  of  lead,  the  composi- 
tion of  which  will  he  g'ven  when  we  come  to  treat 
of  colouring  substances.  It  is  substituted  here  for 
resins,  on  account  of  its  drying  qualities,  and  in 
particular  of  its  colour,  which  resembles  thai  of 
gold  ;  great  use  is  made  of  the  varuish  in  applying 
gold  leaf. 

The  yellow,  however,  may  be  omitted  when  this 
species  of  varnish  is  to  be  solid  and  coloureil  co- 
verings. In  this  case  an  ounce  of  litharge  to  each 
pound  of  composition  may  be  substituted  in  its 
stead,  without  this  mixture  doing  any  injury  to  the 
colour  which  is  to  constitute  die  ground,  [la  tdnte 
dure). 

To  make  turner''s  varnish  for  boxwood. 

Take  seed  hic,  5  oz.  gum  sandai-ac,  2  oz.  gura 
elemi,  1^  oz.  Venice  turpentine,  2  oz.  pounded 
glass,  5  oz.  pure  alcohol,  24  oz. 

[For  a  mode  of  bleaching  see<!  or  shell-lac  for 
varnishes  see  "  Bleaching." — A.m.  Ed.] 

The  artists  of  St  Claude  do  not  a.l  employ  this 
formula,  which  requires  to  he  corrected  on  accouiif 
of  its  too  great  dryness,  which  is  here  lessened  bv 
the  tur[)entine  and  gum  elemi.     This  composition 

is  secured  from  crai ing,   which  disfigures  llies>e 

boxes  after  they  have  been  nsed  for  some  monllis. 

Another. — Other  turners  employ  the  gum  lac 
united  to  a  little  elemi  and  turpentine  digesleil 
some  months  in  pure  alcohol  exposed  to  Xh-  sun. 
If  this  method  be  followed,  it  will  be  priiper  to- 
substitute  for  the  sandarac  the  same  quantity  ol 
gum  lac  reduced  to  powder,  and  not  to  add  the  tui~ 
pentiiie  to  the  alcohol,  which  ought  to  be  exceeii- 
inglv  pure,  till  towards  the  end  of  the  infusion. 

Solar  infusion  requires  care  and  attention.  \  e'^- 
sels  of  a  bufhiient  size  to  allow  the  spirituous  va- 
pours to  circulate  freely  ought  to  be  employ eil,  be- 
cause it  is  necessary  that  llie  vessels  shoi'.ld  ue 
closely  shut.  Without  this  precaution  the  spirits 
would  become  weakened,  and  abandon  the  resin 
w  hich  they  laid  hold  of  durmg  the  first  day's  expi>- 
sure.  Tills  perfect  obituratioa  will  not  admit  oi 
Uie  vessels  being  too  full. 

In  general  the  varuishes  applied  to  ai'ticles  w  hicb 


VARXISHES. 


inav  he  put  into  the  liuhe  acqnirp  a  i^ret^t  cle;il  of 
iMill'iMMcy  by  polishiii;^;,  a  i)i<CL-  of  wooHimi  clolii  is 
'•.ufficiriil  for  tlie  o])fialion.  If  turix-iitine  pivdo- 
ininates  too  miidi  in  these  comi)nsitioiis  the  polish 
does  I'Ot  retain  its  lustre,  because  the  heat  of  the 
hands  is  capable  of  softening;  the  surface  of  the 
Vrti-t^sh,  and  in  this  state  it  i-eadilv  tarnishes, 
'/'o  vaiiiisli  (h'csaing-boxes. 

The  most  of  spirit  of  wine  varnishes  are  destined 
for  covt;ring  preliminary  preparations,  which  have 
a  certain  des^ree  of  lustre.  They  consist  of  ce- 
ment, coloui'cd  or  not  coloured,  cliarsred  with  land- 
scapes and  tisfures  cut  out  in  i>a])er,  which  pro  luces 
a:i  efl'ect  under  the  transi)arent  varnish  :  most  of 
the  dressinuj-boxes,  and  other  small  articles  of  the 
same  kind,  are  covered  with  this  particular  com- 
position, which,  in  p;eneral,  consists  of  three  or 
four  coatings  of  Spanish  white  pounded  in  water, 
and  mixed  up  with  parchment  sjlue.  The  first 
coatinu;  is  smoothed  with  pumice-stone,  and  then 
polished  with  a  piece  of  new  linen  and  water.  The 
coating  in  this  state  is  fit  to  receive;  the  destined 
dolour,  after  it  has  been  ground  with  water,  aiul 
mixed  with  parchment  glue  diluted  with  >vater. 
."he  cut  figures  witli  which  it  is  to  be  embellished, 
are  then  applied,  and  a  coating  of  gimi  or  fish- 
glue  is  spread  over  them,  to  prevent  tlie  varnish 
from  penetrating  tn  the  preparation,  and  from  s])oil- 
ing  the  figures.  The  operation  is  finished  by  ap- 
plying three  or  four  coatings  of  varnish,  whiih, 
when  dry,  are  polished  witii  tripoli  and  water,  bv 
means  of  a  piece  of  cloth.  A  lustre  is  then  given 
to  the  surface  with  starch  and  a  bit  of  doe-skin,  or 
very  soft  clcth. 

Gallipot  Taniish. 

Take  of  gallipot,  or  white  incense,  12  oz.  white 
glass,  pounded,  5  oz.  Venice  turpentine,  2  oz.  es- 
sence of  turpentine,  32  oz.  Make  the  varnish  af- 
ter the  white  incense  has  been  pounded  with  the 
glass. 

Some  authors  recommend  mastic  or  sandarac  in 
the  room  ot  gallipot ;  but  tlie  varnish  is  neither 
more  beautiful  nor  more  durable.  When  the  co- 
lour is  ground  with  the  ]ireceding  varnish,  and 
mixed  up  with  the  latter,  which,  if  too  thick,  is 
thinned  with  a  little  esseu'je,  and  which  is  ajiplied 
immediately,  and  without  any  sizing,  to  boxes  and 
other  articles,  the  coalings  acrpiire  sufficient 
strength  to  resist  the  blows  of  a  mallet.  Hut  if 
the  varnish  be  app'ied  to  a  sized  colour,  it 
must  he  covered  with  a  varnish  of  the  first  or  se- 
cond genus. 

Varnish,  for  electrical  pnrpoxes. 

Dissolve  the  best  red  sealing-wax  in  alcohol — 
two  or  three  coats  will  make  a  complete  covering. 
It  may  be  applied  to  wood  or  glass. 

JMastic  gallipot  varnish,  for  grinding  colours. 

Take  of  new  gallipot,  or  white  incense,  4  oz. 
m'ristic,  2  oz.  Venice  turpentine,  6  oz.  pounded 
glass,  4  oz.  essence  of  turpentine,  ."52  oz. 

When  the  varnish  is  made  with  the  precautions 
already  indicated,  add  prepared  nut  oil  or  linseed 
oil,  two  ounces. 

The  matters  ground  with  this  varnish  drv  more 
slowly;  they  are  then  m.xed  v.\t  with  the  following 
varnish,  if  it  be  for  common  painting,  or  with  par- 
ticular \arnishes  destined  fci:  colours  and  for 
grounds. 

Lacrpier  for  briifis. 

Take  of  seed  lac,  6  oz.  amber  or  copal,  ground 
on  porphyry,  2  oz.  dragon's  lilood,  40  grains,  ex- 
tract of  red  sandal  wood,  obtained  by  water,  .30 
grains,  oriental  saffron,  .'iG  grains,  pounded  glass, 
4  oz.  very  pure  alcohol,  40oz. 

To  apply  this  varnish  to  articles  or  ornaments  of 
brass,  ex])Ose  them  to  a  gentle  heal,  and  (!i|i  them 
iito  v'.u'uisli      Two  or  three  coatings  may  be  ap- 


))lied  in  this  manner,  if  necessai-v.  The  varnish  'a 
(kiiablf,  and  lias  a  hoautif'd  colour.  ArtiuKs  vaj- 
nishcd  in  this  manner,  may  be  cleaned  with  watej 
and  a  bit  of  (h-y  rag. 

jAU'ijiiar  fu>-  tild'"-9oi''dcal  i'lslnimcnts. 
This  lac(|iier  or  varnish  is  tiestined  to  change,  or  IG 
mollify  the  colour  of  those  bodies  to  which  it  isap- 
])lied. 

1  ake  of  gum  guttce,  ^  oz.  gum  sandarac,   gum 
elemi,  each  2  oz.  diagon's  blood,  of  the  best  (juaii- 
I  ty,  1  oz.  seed   lac,  1  oz.  terra  merita,  J  oz.   orii  ii« 
tal   saffron,  2  gr.  pounded  gh.ss,  3  oz.   pure  alco- 
hol, 20  oz. 

The  tincture  of  Sc-iifron  and  of  terra  merita  is 
first  obtained  by  infusing  them  in  alcohol  for  twen- 
ty-four hours,  or  exposing  them  to  the  heat  of  the 
sun  in  summer.  The  tincture  must  be  strained 
through  a  piece  of  clean  linen  cloth,  and  ought  to 
be  Strongly  S(pieezed.  Thistincluie  is  |)ourevi  over 
the  dragon's  blood,  the  gum  elenii,  the  seed  lac, 
and  the  gum  guttx,  all  pounded  and  n.ixeil  with 
the  glass.  The  varnish  is  then  made  according  to 
tile  directions  before  given. 

It  may  be  applied  with  great  advantage  to  philo- 
sophical insirumenls:  the  use  ot  it  might  be  ex 
tended  also  to  variouscast  or  moulded  articles  with 
which  furniture  is  ornamented. 

If  the  dragon's  blood  be  of  the  first  (|ualily,  it 
may  give  too  high  a  colour;  in  this  case  the  dose 
may  be  lessened  at  ple;isure,  as  well  as  that  of  iha 
other  colouring  matters. 

It  is  with  a  similar  kind  of  varnish  that  the  art- 
ists of  Geneva  give  a  golden  orange  colotu'  to  the 
small  nails  eiiiployed  to  ornament  watch  cases, 
but  they  keep  'he  \irocess  very  secret.  A  beautiful 
bright  colour  rnigh*  be  easily  couimunicated  to 
this  mixture;  but  they  prefer  the  orange  colour 
produced  by  certain  compositions,  the  preparation 
of  which  has  no  relation  to  that  of  varnish,  and 
whicii  has  been  successtully  imitated  uiiii  saline 
mixtures,  in  which  orpimeiit  is  a  principal  ingre- 
dient. The  nails  are  heated  before  ihej  are  im- 
mersed in  the  varnish,  and  they  are  then  spread 
out  on  sheets  of  drv  paper. 

Gold-coloured  lacquer  Jor  brass  ^vatch  cases,  watch 
keys,  &r. 

Take  of  seed  lac,  6  oz.  amber,  gum  gutta;,  each 
2  oz.  extract  of  red  sandal  wood  in  water,  24  grains, 
dragon's  blood,  CO  grains,  oriental  safi'ion,  3ti 
grains,  pounded  glass,  4  oz.  pure  alcohol,  ■>()  oz. 

Grind  the  amber,  the  seed  lac,  gum  giiUte,  anil 
dragon's  blood  on  a  piece  of  poiphw-y;  liien 
mix  ihein  with  the  pouiuied  glass,  i.nd  add  the  al- 
cohol, after  forming  with  it  an  infusion  of  ihe  saf- 
fron am!  an  extract  of  the  sandal  w  ood.  The  var- 
nish must  then  be  completed  as  before.  The  me- 
tal articles  destined  to  be  covered  by  this  \urnisl) 
are  iieated,  and  those  which  will  admit  of  it,  are 
inimersevi  in  packets.  The  tint  of  the  varnish  may 
be  varied  by  modifying  the  doses  of  the  colouring 
substances. 

'Laccjuer  of  a  less  drying  quality. 

Take  of  seed  lac,  4  oz.  sandarac,  or  mastic,  4 
oz.  dragon's  blood,  ^  oz.  terra  merita,  gum  guitai, 
each  30  grains,  pounded  glass,  o  oz.  clear  turpeiw 
tine,  2  oz.  ejsence  of  turpentine,  32  oz. 

Extract  by  infusion  the  tincture  of  the  colouring 
substances,  and  then  add  the  resinous  bodies  ac- 
cording to  the  directions  for  compound  mastic  vai- 
nibh. 

Lacquer  or  varnishes  of  this  kind  are  called 
changing,  because,  when  applied  to  metals,  sucii  a 
copper,  brass,  or  hammered  tin,  oi  to  wooden 
boxes  and  other  furniture,  they  communicate  to 
lliem  a  more  agreeable  colour.  IJesides,  b\  liieir 
conlact  with  the  coiimion  metals,  they  acipiiic  a 
lusUe  which  approaches  that  of  tlie  jixecious  aiv 


?8 


UXrVERSAL  RECEIPT  BOOK. 


tals,  and  lo  which,  in  conscfpience  of  peculiar  in- 
iriiisic  <|iialities  or  ctTiaiii    laws  of  caiivention,   ai 
much  <„Tcatcr  vaiue  is  attacheil.     It  is  by  iiieaus  ot  j 
diesc  eiiaiij^iiig  vaniisht-s,  tliat  artists  are  able  to  | 
coinmumcaie  lo  i.heir  leaves  of  silver  and  copper,  i 
those  shininuf  colours  observed  in  foils.    Tliis  pro-  i 
duct  of  industry  becomes  a  scuree  of  prosperity  to  • 
the  nianufai-turers   of  huttoni   and    works    formed 
«itn  full,  which  in  the  hands  of  the  jeweller  con- 
tributi  s  with   so  much  success  to  produce  that  re- 
flection of  the  rays  of  light  v.hicl\  douljles  the  lus- 
ti-ean<l  s|iai'klihj^  quality  of  precious  stones. 

It  is  to  varnish  of  tbis  kind  that  we  are  indebted 
for  the  manuf\ctory  of  gilt  leather,  which,  taking 
refuge  in  England,  has  given  place  to  that  of  papier 
rnaciiee,  which  is  employed  for  the  dfecoration  of 
palaces,  theatres,  feie. 

In  the  last  place,  it  is  by  the  effect  of  a  foreign 
tint,  obtained  from  the  colouring  part  of  saffron, 
that  the  scales  of  silver  disseminated  in  confection 
d'hyacinthe  reflect  a  beautiful  gold  colour. 

The  colours  transmitted  bv  different  colouring 
substances,  require  tones  suited  to  the  objects  for 
which  titey  are  destined.  The  artist  has  it  in  his 
own  power  to  vaiy  them  at  i)leasure,  by  the  ad- 
dition of  annattoto  tiie  mixture  of  dragon's  blood, 
saffron,*  kc.  or  some  changes  in  the  doses  of  the 
mode  intended  to  be  made  in  colours.  It  is  there- 
lore  impossible  to  give  limited  formula. 
To  make  lacfjiters  ofvivhus  tints. 

There  is  one  simple  method  bv  which  artists 
may  be  enabled  to  obtain  all  the  different  lints  they 
require.  Infuse  separately  4  ounces  of  gum  gutts 
in  3-2  ounces  of  essence  of  turpentine,  and  bounces 
of  dragon's  blood,  and  an  ounce  of  annatlo  also  in 
separate  doses  of  essence.  These  infusions  may  be 
easily  made  in  tlie  sun.  After  fifteen  days' expo- 
fure  pour  a  certain  quantity  of  these  liquors  into  a 
flask,  and  by  varying  the  doses  different  shades  of 
colour  will  be  obtained. 

These  infusions  may  be  employed  also  for  chang- 
ing alcoholic  varnishes;  but  in  this  case  the  use  of 
iaffron,  as  well  as  that  of  red  sainial  wood,  which 
does  not  succeed  with  essence,  will  soon  give  the 
tone  necessary  for  imitati.ig  witU  other  tiiMiturcs 
tlie  colour  of  gold. 

.Mordant  va-}iish  for  gilding. 

Take  of  mastic,  1  ounce,  gum  sandai-ac,  1  do.  gum 
»uttx,  ^  do.  turpentine,  ^  do.  essence  of  turpentine, 
6  do. 

Some  artists  who  make  use  of  mordants,  substi- 
tute for  the  turpentine  an  ounce  of  the  essence  of 
avender,  which  renders  this  composition  still  less 
drying. 

In  general,  the  composition  of  mordants  admits 
of  modifications,  according  to  the  kind  of  work  for 
uiiich  thev  are  destined.  The  a])plication  of  them, 
however,  is  confined  chiefly  to  gohl.  ^^  ben  it  is 
required  to  fill  up  a  design  with  gold  leaf  on  any 
jjround  whateVv.i',  the  composition,  wiruh  is  to  serve 
as  the  means  of  union  between  the  metal  and  the 
ground,  ought  to  be  neither  too  thick  nor  too  fluid; 
because  both  these  circumslances  are  equally  in- 
jurious to  delicacy  in  the  strokes;  it  will  be  re- 
q\ii-.ite  also  that  the  composition  should  not  dry 
UU  the  artist  has  conqjleted  his  design. 
Other  mordants. 

Some  prepare  their  mordants  with  Jew's  pitch 
and  drying  oil  dilute<l  with  essence  of  turpentine. 
They  employ  it  for  gilding  pale  gold,  or  for  bronz- 
ing. 

Other  .irlists  imitate  the  Chinese,  and  mix  wuh 
their  niordanls  colours  proper  for  assisting  the  tojie 
which  they  are  desirous  of  giving  lo  the  geld,  such 
as  yellow,  red.  Stc. 

Others  employ  merely  f:U  varnish,  lo  which  they 
add  a  little  red  oxide  of  lead  (minium). 


Others  make  use  of  thick  glue,  in  which  they 
dissolve  a  little  homy.  This  is  what  tliey  call  />iit- 
ture.  When  they  are  desirous  of  heightening  the 
colour  of  the  gold,  they  employ  this  glue,  to  which 
the  gold  leaf  adheres  exceeilingly  veil. 

.iiiollier. — The  <|ualities  of  the  fGllowing  are  fit 
for  eveiy  ki'id  of  apidicalion,  and  paiticularlv  to 
meUdi.  Expose  boiled  oil  to  a  strong  heat'in  a 
pan:  when  a  black  smoke  is  disengaged  from  it, 
set  it  on  fire,  and  extinguish  it  a  few  moments  aftei 
by  puf.in;^  on  the  cover  of  the  pan.  Then  pour  the 
r.^uiler  still  warm  into  a  healed  bottle,  anci  add  to 
it  a  liiiie  essence  of  turpentine.  This  mordant 
dries  very  si)eedily;  it  has  body  and  adlieres  to, 
and  Htrongl\  retains,  gold  leaf,  when  applied  to 
wood,  inctals,  and  other  substances. 
To  jirrjHire  a  composition  for  makinir  colcnirea 
dra~ti>ings  and  (jriuts  resemble  fmintiiizs  in  oil. 
Take  of  Canada  balsam,  I  ounce,  spirit  of  tur- 
pentine, '2  ounces:  mix  them  togetiier.  Before 
this  composition  is  applied,  the  drawing  01  print 
should  be  sized  witli  a  solution  of  isinglass  in  wa- 
ter, and  w  lien  dry,  apply  the  varnish  wilh  a  tinel 
hair  L.-ush. 

^  varnish  to  colour  baskets. 
Tiike  either  red,  black,  or  white  sealing  wax, 
which  ever  colour  you  wish  to  make:  to  every  i2 
ounces  of  sealing  wax,  add  1  ounce  of  spir  t  ol 
wine:  pound  the  wax  fine,  then  sift  it  through  a 
fine  lawn  sieve,  till  you  have  made  it  extremely 
fine;  put  it  into  a  large  yihial  with  the  spirit  oi 
wine,  shake  it,  let  it  stand  near  the  fire  48  hours, 
.shaking  it  often;  tiien,  with  a  little,  tnusli  the 
baskets  all  over  »  itli  it;  let  them  dry,  and  do  thera 
over  a  second  time. 

To  prepare  anti-attrition. 
According  lo  the  speciticalion  of  the  patent,  this 
mixture  consists  of  one  hundred  weight  of  plum- 
bago, to  four  hundred  of  hog's  lard,  or  otiier 
grease;  tlie  two  to  be  well  incorporated.  The 
apidicalion  is  to  (irevent  the  eflects'  cf  friction  in 
all  descriptions  of  engines  or  niaehires;  ami  a  suf- 
ficient quantity  must  be  rubbed  over  the  surface  of 
the  axle,  s[>indle,  or  other  part  where  the  beai-- 
ing  is. 

Vaniish  for  pales  and  coarse  -wood  -work. 
Take  anv  (piantity  of  Uir,  and  griiul  it  w  ilh  as 
mucii  Spanish  brown  as  it  will  bear,  without  ren- 
dering it  too  thick  lo  he  used  as  a  paint  nr  \ar;.ish, 
and  then  spread  it  on  the  pales,  or  other  wood,  as 
soon  as  convenient,  for  it  quickly  hardens  by 
keeping. 

This  mixture  must  be  laid  on  the  wood  to  be 
varnished  by  a  large  brush,    or  house   painter's 
tool;  and   the   work  should   then   be  kept  as  free 
from  clust  and  insects  as  possible,  till  the  varnish 
be    thoroughly   dry.      it  will,    if  laid   on   smooth 
wood,  have  a  vcr\'  good  gloss,   and  is  an  excellent 
preservative  of  it  against  moisture;  on  which  ac- 
count,  as  well  as  its  being  chtaper,   it  is  far  jjre- 
i  ferable  to  painting,  not  only  for  pales,  but  for  wea- 
I  ther  boarding,   and  all  other  kiiuls  of  woodwork 
'.  tor   grosser  purposes.     Where  the  glossy   brown 
I  coloiu'  is  not  liked,   the  work  may  be  made  of  a 
I  greyish  brown,   by  mixing  a  small  proporUon  of 
I  white  lead,  or  whiting  and  ivory  black,  with  the 
I  Spanish  brown. 

.i  black  vaniish  for  old  straw  or  chip  hats. 
Take  of  best  black  sealing  wa.v,  ^  an  ounce. 
I  rectified  spirit  of  wine,  2  ounces;  [lowder  ihe  seal- 
I  ing  wax,  and  init  it  with  the  spirit  of  wine,  into  a 
i  four  ounce  phial;  digest  them  in  a  sand  hi  at,  01 
j  near  a  fire,  till  the  w-x  is  dissolved;  lay  it  ot 
I  warm  with  a  fine  soft  hair-brush,  bt  fore  a  fire  or 
I  in  the  sun.  It  gives  a  good  stift'iiess  to  old  straw 
!  hats,  and  a  beautiful  gloss,  equal  to  new,  -uiu  iC- 
I  si  sis  wet. 


VARNISHES. 


2i> 


To  paint  jail  cloth,  &c.  so  as  to  be  pliant,  durable, 
and  iinpn  vioua  to  -wa-pr. 

This  process,  wiru-.li  is  extracted  from  the 
Transactions  of  the  Society  of  .Irts,  is  now  uni- 
'•crsally  priictised  i»  the  public  tlock-yanls. 

The  paint  usually  Liid  upon  canvas  hardens  to 
Kuch  a  degree  as  to  crack,  ar.'l  eventually  to  break 
fhe  canvas,  which  renders  it  unserviceable  in  a 
bhort  time:  but  the  canvas  painted  in  the  new 
manner  is  so  superior,  that  all  canvas  used  in  the 
navv  is  thus  [)repared;  and  a  saving  of  a  guinea  is 
made  in  every  one  hundred  square  yards  of  can- 
vas so  painted. 

The  old  mode  of  painting  canvas  was  to  wet 
the  canvas,  and  prime  it  with  Spanish  brown; 
then  to  give  it  a  second  coat  of  a  chocolate  colour, 
made  by  mixing  Spa..ish  brown  and  black  paint; 
and,  lastly,  to  finish  it  with  black. 

The  new  method  is  to  grind  96  lbs.  of  English 
octire  with  boiled  oil,  ard  to  add  16  Ihs.  of  black 
paint,  which  mixture  firms  an  indifferent  black. 
.\  pound  of  yellow  soap,  dissolved  in  6  pints  of  wa- 
ter over  the  fire,  is  mixed,  while  hot,  with  the 
paint.  This  composition  is  then  laid  upon  the  can- 
vas (without  being  wetted,  as  in  the  usual  way,) 
as  stiff  n-  can  conveniently  be  done  with  the  brush, 
!>o  as  to  form  a  smooth  surface;  the  next  day,  or 
still  better,  on  the  second  day,  a  second  coat  of 
ochre  and  black  (without  any,  or  but  a  very  small 
portion  of  soap)  is  laid  on,  and  allov/ing  this  coat 
an  intermediate  day  for  drying,  the  canvas  is  then 
finished  with  black  paint  as  usual.  I'liree  days 
i,eing  then  allowed  for  it  to  dry  and  harden,  it 
does  not  stick  together  when  taken  down,  and 
folded  in  cloths  containing  60  or  70  yards  eacli; 
aad  canvas  finislied  entirely  with  the  composition, 
leaving  it  to  dry  one  day  between  each  coat,  will 
not  stick  together,  if  laid  in  quantities. 

It  has  been  ascertaineil  from  actual  trials,  that 
the  solution  of  yellow  soap  is  a  preservative  to  red, 
vellow,  and  black  paints,  when  ground  in  oil  and 
put  into  casks,  as  they  acquire  no  improper  hard- 
ness, and  dry  in  a  remarkable  manner  when  laid 
on  with  the  brush,  without  the  use  of  the  usual 
drying  articles. 

It  is  surprising  that  the  adoption  of  soap,  which 
is  so  well  known  to  be  miscibie  with  oily  substan- 
ces, or  at  least,  the  alkali  of  which  it  is  coniposed, 
has  not  already  been  brought  into  use  in  the  com- 
position of  oil  colours. 

Coloured  composition  for  rendering  linen  and  cloth 
impenetrable  to  -water. 

Begin  by  washing  the  stuff  with  hot  water;  then 
drv  and  rub  it  between  the  hands  until  such  time 
as'it  becomes  perfectly  supple;  afterwards  spread 
it  out  by  drawing  it  into  a  frame,  and  give  it,  with 
the  aid  of  a  brush,  a  first  coat  composed  of  a  mix- 
ture of  8  quarts  of  boiling  linseed  oil,  15  grammes 
of  calcined  amber  and  acetate  of  lead,  (of  each  7^ 
t;rammes)  to  which  add  90  grammes  of  lamp- 
black. For  the  second  coat  use  the  same  ingre- 
dients as  above,  except  the  c,i.lx  of  lead.  This  cjat 
will  give  a  few  hours,  according  to  the  season;  at- 
terwards  t.ake  a  dry  plaisterer's  brush,  ativl  rub  the 
stuff  strongly  with  it,  when  the  hair,  by  this  opera- 
tion, will  become  very  smooth.  The  thira  and 
last  coat  will  give  a  perfect  and  durable  jet  black. 

Or  rather,  take  I'2  quarts  of  boiling  linseed  oil, 
SO  grammes  of  and)er,  15  grammes  of  acetate  of 
lead,  7^  sulphate  of  zinc,  15  Prussian  blue,  and 
r^  verdigris;  mix  them  very  fine  with  a  little  oil, 
tuid  add  120  gra/nmes  <.  ■  lamp-black.  These  coats 
arr  used  at  discretion,  as  is  done  with  painting. — 
.luualcs  deV Indus,  IS'21. 
/  'o  thickem  linen  cloth  fur  screens  and  bed  testers. 

Grim/  whiting  with  zinc,  and  to  prevent  its 
/racking,  add  a  little  honey  to  it;  then  take  a  soft 


brush,  and  lay  if  upon  the  cloth,  and  so  do  two  or 
three  times,  suffering  it  the  meanwhile  to  dry  be- 
tween layiugs  on,  and  for  the  last  laying,  smooth 
it  over  with  Spanish  white,  ground  with  linseed 
oil,  the  oil  being  first  heated,  and  mixed  wth  a 
small  quantity  of  the  litharge  of  gold,  the  belter  to 
endure  the  weather,  and  so  it  will  be  lasting. 
Common  -wax,   or  var-7iished  clol/i. 

The  manufacture  of  this  kind  of  chith  is  very 
sim[)le.  The  cloth  and  linseed  oil  are  the  priii":- 
pal  articles  requircul  for  the  establishment.  Com- 
mon canvas,  of  an  open  and  coarse  texture,  is  ex- 
tended on  large  frames,  placed  under  sheds,  the 
sides  of  which  are  open,  so  as  to  afford  a  tree  pas- 
sage to  the  exterir^il  air.  The  manner  in  which 
the  cloth  is  fastened  to  these  frames  is  as  follows 
it  is  fixed  to  each  Si.ie  of  the  frame  by  hooK> 
which  catch  the  edge  of  the  cloth,  and  by  pieces 
of  strong  packtlu-ead  passing  through  holes  at  the 
other  extremity  of  the  hooks,  which  are  tied  round 
moveable  pegs  placed  in  the  lower  edge  of  the 
frame.  The  methanism  by  whi<;h  the  strings  of  a 
violin  are  stretched  or  unstretched,  witl  give  some 
idea  of  the  arrangement  of  the  pegs  employed  foi 
extending  the  cloth  in  this  apparatus.  iJy  these 
means  the  cloth  can  be  easily  stretched  or  relaxed, 
when  the  oily  varnish  has  exercised  an  action  os 
its  texture  in  t.ie  course  of  the  operation.  Tht 
whole  being  thus  arranged,  a  liquid  paste  mad« 
with  drying  oil,  which  may  be  varied  at  pleasure, 
is  applied  to  the  cloth. 

To  ir.ake  li(pnd paste  -with  drying  oil. 

Mix  Spanish  white  or  tobacco-pipe  clay,  or  anj 
other  argillaceous  matter,  with  water,  and  leave  if 
at  rest  some  hours,  which  will  be  sutficient  to  sepa- 
rate the  argillaceous  parts,  and  to  produce  a  sedi- 
ment. Stir  the  sediment  with  a  broom,  to  com- 
plete the  division  of  the  earth  ;  and  after  it  hai 
rested  some  seconds,  decant  the  turbid  water  into 
an  earthen  or  wooden  vessel.  By  this  process  th'' 
earth  will  be  separated  from  the  sand  and  othfi- 
foreign  bodies,  which  are  precipitated,  and  which 
must  be  thrown  away.  If  the  earlli  has  b?en 
washed  by  the  same  process,  on  a  large  scale,  it  ii 
divided  by  kneading  it.  The  supernatant  water  ii 
thrown  aside,  and  the  sediment  placed  in  sieves, 
on  pieces  of  cloth,  where  it  is  suffered  to  drain:  it 
is  then  mixed  up  with  oil  rendered  drying  by  a 
large  dose  of  litharge,  that  is  about  a  fourth  of  tho 
weight  of  the  oil.  Tha  consistence  of  thin  paste 
being  given  to  the  mixture,  it  is  spread  over  the 
cloth  by  means  of  an  iron  spatula,  the  length  ol 
which  is  equal  to  that  of  the  breadth  of  the  cloth. 
This  spatula  performs  the  part  of  a  knife,  and 
pushes  forward  the  excess  of  matter  above  the 
quantity  sufficient  to  cover  the  cloth.  When  the 
first  stratum  is  dry,  a  second  is  applied.  The  ine- 
qualities produced  by  the  coarseness  of  the  cloth, 
or  by  an  unequal  extension  of  the  paste,  are 
smoothed  down  with  pumice-stone.  The  pumice- 
stone  is  reduced  to  powder,  and  rubbed  ovcr  the 
cloth  witli  a  piece  of  soft  serge  or  cork  dipped  in 
water.  The  cloth  must  then  be  well  washed  in 
water  to  clean  it;  and  after  it  is  dried,  a  varnish  ot 
gum  lac  dissolved  in  linseed  oil  boiled  with  tur- 
pentine, is  to  be  applied  to  it. 

This  preparation  produces  yellowish  varnished 
cloth.  Whei.  wanted  black,  mix  lamp-black  with 
the  Spanish  wliite,  or  tobacco-pipe  clay,  which 
forms  the  basis  of  the  liquid  paste.  Various 
shades  of  grey  may  be  obtained,  according  to  the 
quantity  of  lamp-black  which  is  added.  Umber, 
Cologne  earth,  and  different  ochry  argillaceoui 
earths,  may  be  used  to  vary  the  tints,  without 
causing  any  addition  to  the  expense. 

To  prepare  fine  printed  varnished  cloths. 

The  process  thus  described  for  inanufacturiu| 

C  2 


so 


tJXrVERSAL  RKCETPT  BOOK. 


ciimninn  varnisj.-od  nn<l  pnlislied  oliiths.  may  serve 
o<;>L-  a  iPK-  i'leii  of  tluil  cminoycd  t'oi  nuikiiij^ 
finr  cloths  of  the  sunie  kiiul,  (kciriled  with  ti  cn- 
loni'L'd  iirii)ic"EMon.  Tlie  niunutiuloiies  o(  Ger- 
iiiiiuv  have  varnished  cl-iths  emhellished  with 
h\v<:l-  and  sitimII  siil)ji-cts,  fissures,  aiul  hiudsfapes. 
Well  execnletl,  ;«iid  which  aj'e  destined  for  cover- 
ins;  tiirnilure  suiijected  lo  daily  use. 

This  process,  whicli  is  oidy  an  innirovement  of 
trie  foi-iner,  refjnii-es  a  finer  paste,  and  cloth  ot  a 
more  delicate  texture.  The  stratum  of  paste  is 
applied  in.  tiie  same  manner,  and  when  dry  and 
pdished,  llie  cloth  is  taken  from  the  frame  and  re- 
moved to  the  |)aiii'er's  tahle,  where  the  art  of  the 
C(,lourist  ami  dcsijjjner  is  displayed  under  a  thou- 
sand forms;  and,  as  in  that  of  printed  cottons,  ex- 
liihils  a  ricuness  of  tints,  a..d  a  distrihution  ol  suh- 
•ecls,  which  discover  taste,  and  insure  a  ready  sale 
for  the  articles  manufacturi'd. 

Tiie  processes,  however,  employed  in  these  two 
arts  to  extract  the  colonritiii;  parts  are  not  the  same. 
In  the  art  of  cotton-printins;;  the  colours  are  ex- 
tracted hy  the  hath,  as  in  tiial  of  dyeing.  In  piint- 
ing  varnished  cloths,  the  colourinj^  parts  are  the 
result  ('f  the  union  of  drying  oil  mixed  with  var- 
nish; and  the  dift'erenl  colours  employed  in  oil 
painting  or  painting  in  varnish. 

'the  varnisii  api)lied  to  common  oil  cloth  is  com- 
posed of  gum  lac  and  drying  linseed  oil;  hut  that 
destined  for  printed  varnished  cloths  retpiires 
some  choice,  hoth  in  regard  to  the  oil  and  the  :-e- 
siiHiUS  matter  which  gives  it  consistence.  Pre- 
nar"d  oil  of  pinks  and  copal  form  a  varnish  very 
little  coloured,  pliahle,  and  solid. 

To  prepare  varnished  silk. 

Varnished  silk,  for  making  umhrcllas,  capots, 
eovcrings  for  "lats,  Sec.  is  pre(iared  in  the  same 
manner  as  tlie  varnished  and  polished  cloths  al- 
ready deserihed,  hut  with  some  variation  in  the 
li(|nid  paste  oi'  varnish. 

If  llie  surface  of  the  silk  be  pretty  large,  it  is 
made  fast  to  a  wooden  frame  furiiislied  with  hooks 
Liid  moveable  pegs,  such  as  liiat  used  in  i!ie  maim- 
Jacture  of  common  varnished  cloths.  A  soft  [jaste, 
9')inposed  of  linseed  oil  boiled  with  a  fourtii  part 
of  iilliarge;  tobacco  |)ipe  clay,  dried  and  sifted 
Tiiro'ii^h  a  silk-sieve,  16  parts;  litharge  ground  on 
poipiiyry  with  water,  dried  and  sifted  in  the  same 
manner,  3  tiarts;  and  lamp-black,  I  part.  This 
paste  is  then  s[>read  in  a  uniform  manner  over 
til',;  surface  of  the  silk,  by  niieans  of  a  long  knife, 
liaving  a  handle  at  each  extremity.  In  summer, 
'Meiilv-foiir  hours  are  sufficient  for  its  desiccation. 
When  dry,  the  knots  ])roiluced  by  the  inctjualitics 
of  iht;  silk  are  smoot'ied  with  pumice-stone.  This 
operation  is  performed  with  water,  and  when 
finished,  the  surface  of  tlie  silk  is  washed.  It  is 
then  suffered  to  drv,  and  flat  copal  varnish  is  ap- 
plie.l. 

If  it  be  intended  to  polish  this  varnish,  ap  ily  a 
sec'ind  stratum;  after  wliich  jiolish  it  with  i  ball 
of  cliilh  and  very  fine  ti'ipoli.  'I'he  varnishe  I  silk 
thus  m.ide,  is  vi-ry  black,  exceedingly  pliablt,  and 
has  a  tine  pcdish.  It  may  be  rumpled  a  th  asaud 
wiiys  witliout  retaining  any  fold,  or  event  i  mark 
Oi'one.  It  is  light,  and  thereby  proper  for  jovcr- 
ings  to  li.its,  and  for  making  cloaks  and  v-aps  so 
lisefnl  to  travelitrs  in  wet  weather. 

.inother  incthod. — A  kind  of  varnishef'  silk, 
■which  has  only  a  yeiiowish  colour,  and  whi^n  suf- 
feib,  the  texture  of  the  siuir  to  appear,  is  prepared 
with  a  joixtore  of  .'3  parts  Lolled  oil  of  pinks,  and  ) 
pail  of  fat  copal  varnish,  which  is  extended  with  a 
co.iiae  brush  or  knife.  Two  siri.la  are  sutfieieiit 
when  oil  ha.-,  been  freed  from  its  greasy  particles 
ov-r  a  slnw  lire,  or  when  boiied  with  a  fourth  part 
ot  its  weisrht  of  l«liiar};e. 


Tlie  inequidities  are  removed  hy  p.-im  ce-stOTi'' 
and  wat<r;  alter  which  the  co])al  varnish  is  apjdied. 
This  simple  operation  gives  to  while  Silk  a  yellow 
colouT,  which  arises  from  the  bcnleo  oil  and  ih^e 
varnish. 

This  varnished  silk  possesses  all  those  cjualitie* 
ascribed  to  certain  • '•eparations  of  silk  which  are 
recommended  to  be  worn  as  jackets  by  {lersoi  a 
subject  to  rheiini'itism. 

Tn  pvcjiare  water  proof  boots. 

Boots  and  shoes  may  be  rendered  iinperviom  t« 
water  bv  the  following  composition. —  i'akfc  S  ox. 
of  spermaceti,  and  melt  it  in  a  pipkin,  or  other 
earthen  vessel,  over  a  slow  fire  :  w\i.\  therete  six 
(Iraehins  of  Indian  rubber,  cut  into  slices,  and  these 
will  presently  dissolve.  'Then  ntld,  ieritUim,  of  tal- 
low, 8  ounces;  hog's  lard,  2  ounces;  amber  var 
nish,  A  ounces.  Mix,  and  it  will  be  fit  for  use  im 
mediately.  The  boots  or  other  material  to  be 
treated,  are  to  receive  two  or  three  coats,  with  a 
c;)mmou  blacking  brush,  and  a  fine  jiolish  is  the 
result. 

To  make  Itnther  and  other  articles  water  prorf.- 
J^atent. 

Dissolve  ten  pounds  of  Indian  rubber,  cut  into 
bits,  the  smaller  the  better,  in  twenty  gallons  ot 
pure  spirits  of  turpentine,  by  putting  them  to- 
gether into  a  tin  vessel  that  will  hold  forty  gallons. 
'I'his  vessel  is  to  he  immersed  in  cold  water,  con- 
tained in  a  boiler,  to  which  fire  is  to  be  applied  so 
as  to  make  the  water  boil,  occasionally  s^niplying 
what  is  lost  by  evaporation.  Here  it  is  to  remain 
until  a  perfect  solution  of  the  caoutchouc  in  the 
turpentine  is  obtained.  One  hundred  and  fifty 
pounds  of  pure  bees  wax  are  now  to  be  (lissolved  in 
one  huadred  gallons  of  pure  spirits  of  turpeiiline, 
to  which  a;iil  tventy  pounds  of  Burgundy  pilch 
and  ten  pounds  of  gum  frankincense.  The  solu- 
tion to  be  obtained  as  directed  for  the  caoutchouc. 
.Mix  the  two  solutions,  and,  when  cold,  add  ten  gal- 
lons of  copal  varnish,  and  put  the  whole  into  a  re- 
servoir, diluting  it  with  one  hundred  gallons  of 
lime  water,  five  gallons  at  a  time,  and  stirring  it 
well  up  for  six  or  eight  hours  in  succession,  whicn 
stirring  must  he  repealed  when  any  of  the  compo- 
sition is  taken  out.  If  it  is  wante<l  black,  mix  'iO 
pounds  of  lamp-black  with  "iU  gallons  ot  turpen- 
tine, (which  '20  gallons  should  be  <leducted  from 
the  (luantity  previously  employed)  and  add  it  pre- 
viously to  putting  in  the  lime  water. 

To  use  it,  lay  it  on  the  leather  with  a  painter's 
brush,  ami  rub  it  in. 

To  make  black  japim. 

Take  of  boile<l  oil,    I  gallon,  umber,  8  oz.  a.s- 
phalluin,   3  oz.  oil  of  tur|)entine,  as  much  as   will 
reduce  it  to  the  thinness  re(iuired. 
'To  prescnv  tiles. 

\fter  the  adoption  of  glazing,  varnishing,  kc. 
to  increase  the  hardness  of  tiles,  tarring  has  been 
found  completely  to  stoi)  tlieir  pores,  and  to  ren- 
der them  impervious  to  water.  'I'lie  [irocess  it 
practicable,  and  not  expensive.  Lime  and  tar, 
whale  oil  or  dregs  of  oil,  are  eijually  adapted  tc 
trie  purpose,  and  still  cheaper.  lairing  is  parti- 
cularly eHicacious  when  tiles  are  cracked  by  tliiv 
frost.  It  is  calculated,  that  the  expense  of  coal  tar 
for  a  roof  of  a  lU'ddling  extent,  and  supposing  s'icU 
a  roof  to  reijuire  one  liuudred  weight,  woulu  not 
exceed  two  guineas. 

To  bronze  plaster  Jigures. 

For  the  ground,  after  it  has  been  sized  and  rub- 
bed down, "take  Prussian  blue,  verditer,  and  spruce 
ochre,  (jrind  lliem  separately  in  watei,  turpen- 
tine, or  oil,  according  to  the  wc"k,  and  mix  them 
in  such  proportions  a  j  will  produce  the  colour  de- 
sired. 'I'hen  ^',iiiid  Dutch  metal  in  a  [lail  ot  this 
composition-  laying  it  with  judgment  on  the  ito- 


VARNISHES 


minent  parts  of  the  figure,  whicn  pioduces  a  grand 
ettecl. 

To  polish  varnished  fnriii ture. 

Take  two  ounces  of  tripoli  powflt-red,  put  it  in 
sn  earthfrn  pot,  with  wHti^r  to  cover  it;  then  take  a 
piece  of  white  flannel,  lav  it  over  a  [)iece  of  cork 
or  ruhoer,  and  prnceed  to  piili'''i  the  varnish,  al- 
ways wetting  it  with  the  tripoli  and  v/ater.  It  will 
be  kixown  when  the  process  is  finibheil  by  wiping 
a  pai  t  of  the  work  with  a  sponge,  and  obsei'ving 
v\  h:  ther  there  is  a  fair  even  gloss.  When  this  is  j 
the  case,  take  a  bit  of  muttuii  suet  and  tine  flour, 
fcnd  clean  the  "wrrk.    , 

To  polish  -wood. 

Take  a  piece  of  (luinice  stone,  and  water,  and 
pass  regularly  over  the  work  until  the  rising  of 
the  grain  is  cut  down;  then  take  powdered  tripoli 
end  boiled  linseed  oil,  and  polish  the  work  to  a 
bright  surface. 

To  polish  brass  ornaments  inlaid  inioood. 

File  the  brass  very  clean  with  a  smooth  file; 
then  take  some  ti-ipoli  powdered  very  fine,  and 
mix  it  with  the  linseed  oil.  Uip  in  this  a  rubber 
cf  hat,  with  which  polish  the  work  until  the  de- 
tired  effect  is  obtained. 

If  the  work  is  ebony,  or  black  rosewood,  take 
some  elder  coal  powdered  very  fine,  and  aj)ply  it 
dry  after  you  have  done  with  the  tripoli,  and  it 
will  produce  a  superior  polish. 

Tiie  French  mode  of  ornamenting  with  brass 
differs  widelv  from  ours;  theirs  being  chieffy  wa- 
ter-gilt [or7noKln),  excepting  the  flutes  of  columns, 
&c.  which  are  polished  very  high  with  rotten  stone, 
Mid  finished  wilh  elder  coal. 

To  bvoTvn  gun  barrels. 

After  the  bai'rel  is  finished  rub  it  over  with  aqua 
foi'tis,  or  spirit  of  suit,  diluted  wilh  water.  Then 
lay  it  by  for  a  week,  till  a  complete  coat  of  oil  is 
formed.  A  little  oil  is  then  to  be  a[)plied,  and 
after  rubbing  the  surface  dry,  polish  it  with  a  hard  i 
brush  and  a  little  bees'  wax. 

To  make  blacking. 

Take  of  ivory  black  and  tre.icle,  each  12  oz. 
spermaceti  oil,  4  oz.  while  wine  vinegar,  4  pints. 

Mix.     This    blacking,    reL-ommended    by    Mr 
Gray,  lecturer  on  the  materia  medica,  is  superior  | 
in  giving  leather  a  finer  polish  than  any  of  those 
that  are  advertised,    as  they  all  contain  sul[)huric 
acicl,  (oil  of  vitriol,)  which  is  necessary  to  give  it  j 
the  polishing  fpiality,  but  it  renders  lealher  rotten,  j 
and  very  liable  to  crack. 

To  make  liqicid  blacking.  \ 

Take  of  vinegar.  No.  18,  (llie  common,)  1  quart, 
ivory-black,  and  treacle,  each  6  oz.  vitriolic  acid, 
and  sperraaceli,  (or  common  oil,)  each  1^  oz. 

Mix  the  acid  and  oil  first,  afterwards  add  the 
other  ingredients;  if,  when  it  is  used,  it  does  not 
drv  (luiik  enough  on  the  leather,  add  a  little  more 
of  the  vitriol,  a  little  at  a  time,  till  it  dries  quick 
enough.  ^\  hen  there  is  too  much  of  the  vitriolic 
acid,  which  is  various  in  its  strength,  the  mixture 
will  give  it  a  brown  colour. 

N'.Ii.   ^'inegar  is   sold  by  numbers,  viz.   No.  IS 
'the   weakest),    19,   20,    21,   22.     The    celebrated 
Diacking  is  made  with  No.  IS.   When  this  mixture  i 
is  i>ro[)erlv  finished,  the  ivory-black  will  be  about 
ore-third  the  contents  of  the  bottle. 
To  make  Jiailey''s  composition  for  blacking  cakes. 

Take  gum  ti-agacanth,  one  ounce;  neat's  fo:jt  oil, 
superfine  ivory-black,  deep  blue,  prepared  frwm 
iron  ami  cop[)er,  each  Iwo  ounces;  biown  sugar 
landv,  tiver  water,  e  ich  four  ounces.  Having  mix- 
ed well  these  ingrt  clients,  evaporate  the  wuler, 
a.r)d  form  your  cakes. 

7'c/  make  blacking  balls  for  shoes.  i 

Take  mutton  5uet,  i  oun,;es;  bees'  v.ax,  one  I 
ounce;  sweet  oil,  one  ounce;  sugar  candy  and  gum-  I 


I  arabic,  one  drachm  each,  in  fine  po-»'''er:  melt 
these  well  together  over  a  gentle  fire,  and  add 
thereto  abnut  a  spociiful  of  turpentiiie,  and  lamp- 
black sufficient  to  give  it  a  good  black  cidour. 
While  hot  enough  to  run,  make  it  into  a  ball,  by 
pouring  the  li  pioi  into  a  tin  mould;  or  let  it  stanJ 
till  almost  cold:  or  it  may  be  moulded  i)y  the  hand. 
To  make  limiid Japan  blacking. 

Take  3  ounces  of  ivory-black,  2  oz.  of  coars* 
stigar,  one  ounce  of  sulphuric  acid,  one  ounce  oJ 
muriatic  acid,  one  table-spoonfu!  of  sweet  oil  and 
lemon  acid,  and  one  pint  of  vinegar.  First  mix  the 
ivor)--black  and  sweet  oil  together,  then  the  lemon 
andsugar,  with  a  little  vinegar,  tocpialify  ttie  black 
ing;  then  add  the  sulphuric  and  muriatic  acids,  and 
mix  them  all  well  together. 

Observation.  The  sugar,  oil,  and  vinegar  pre- 
vent the  acids  from  injiuing  the  lealher,  and  add 
to  the  lustre  of  the  blacking. 

»4  cheap  method. — Ivory-black,  2  ounces;  brown 
sugar,  one  ounce  and  a  half;  and  sweet  oil,  half  a 
table-spoonful.  Mix  them  well,  and  then  gradually 
add  half  a  pint  of  small  beer. 

^jnotlici-  method. — A  quarter  of  a  pound  of  ivory- 
black,  a  quarter  of  a  poimd  of  moist  sugar,  a  table- 
spoontul  of  flour,  a  piece  of  tallow  about  the  size 
of  a  walnut,  and  a  small  piece  of  gum-arabic. 
Make  a  paste  of  the  flour,  and  whilst  hot,  put  in 
the  tallow,  then  the  sugar,  and  afterwardo  mix  the 
whole  well  together  in  a  ([uart  of  waK»r. 
To  render  leather  -water  proof. 

This  is  dane  by  rubbing  or  brushing  into  the 
leather  a  mixture  of  drying  jils,  and  any  of  tlie  ox- 
ides  or  calxes  of  lead,  copper,  or  iron;  or  by  sub 
stituting  any  of  tlie  gummy  resins,  in  the  room  of 
the  metalirc  oxides. — Repertory.,  vol.  x. 

To  make  varnish  for  coloured  drawings. 

'I'ake  ot  Canada  balsam  one  ounce,  spirit  of  tnt^ 
pentine,  two  ounces.  Mix  them  together.  13efoi/j 
tills  composition  is  applied,  the  draw."  g  or  pi-int 
should  be  sized  wilh  a  solution  of  isinglass  in  w». 
ter;and  when  dry,  apply  the  varnish  with  a  camei's- 
hair  brush. 

To  make  furviture  paste. 

Scrape  'our  ounces  of  bees'  wax  into  a  basin,  and 
add  as  much  oil  of  turpentinii  as  tvill  moisten  it 
through.  Now  powder  a  ([uarter  of  an  ounce  of 
resin,  and  aild  as  much  Indian  fed  as  will  bring  it 
to  a  deep  mahogany  colour.  \\'hen  the  composi- 
tion is  properly  stirred  up,  it  will  prove  an  excel- 
lent cement  or  paste  for  blemishes  in  mahogany, 
and  other  furniture. 

Another  method. — Scrape  four  ounces  of  bees' 
wax  as  before.  To  a  pint  of  oil  of  turpentine,  in  a 
glazed  [lipkin,  add  an  ounce  of  alkanet-root.  Co- 
ver it  close,  and  put  it  over  a  slow  fire,  attending 
it  carefully  that  it  may  not  boil  over,  or  catch  fire. 
When  the  liquiil  is  of  a  ileep  red,  add  as  much  of 
it  to  the  wax  as  will  moisten  it  through,  also  a 
quarter  of  an  ounce  of  j)Owdered  resin.  Cover  tlie 
whole  close,  and  let  it  stand  six  hours,  when  it  wilj 
be  fit  for  use. 

To  make  furniture  oil. 

Take  linseed-oil,  put  it  into  a  glazed  pipkin 
with  as  much  alkanet-root  as  it  will  cover.  Let  ii 
boil  gently,  and  it  will  become  of  a  strong  red  co 
lour:  when  cool  it  will  be  fit  for  use. 
To  make  ivash  for  preserving  draivings  made  tuitf 
a  black  lead  pencil. 

A  thin  wash  of  isinglass  will  fix  eitYier  bluck 
lead,  or  hard  black  clialk,  so  as  to  prevetit  tiieir 
rubijing  out;  or  the  same  etlcet  mav  be  produced 
by  tlie  sim[de  application  of  skiinmed  milK,  ks  liu3 
been  proved  by  tiequeiit  trials.  'I 'he  best  wav  ol 
using  the  latter  is  to  lay  the  drawir.g  Hat  upi'i,  the 
surface  of  the  milk;  and  then  taking  it  up  b_v  one 
corner  till  it  drains  and  dries.     'I'he  milk  must  be 


.'Nn'ERSAl.  RECEIPT  BOOK. 


pert ectly  free  from  cream,  or  il    ,-ill  grease  tl»e  pa- 
per. 

To  make  vamish  for  -wooil,  -ntk  Ji  resists  the  action 
ofhoilimr  -znutar. 

Take  a  pound  ami  a  half  of  linseetl-oil,  and  boil 
It  in  a  retl  copper  vessel,  not  t"nned.  holilins^  sus- 
pended over  it,  in  a  small  linen  1)h<^,  five  ounces  of 
litharge,  and  three  ounces  of  ptdverized  n^iniuni;  | 
(akin,2;  care  that  the  bag  does  not  touch  the  bottom 
of  the  vessel.  Continue  tlie  ebullition  unti!  the  oil 
acquires  a  deep  bi'oun  colour;  then  take  away  the 
hag,  and  substitute  anotlier  in  its  place,  containing 
a  clove  of  garlic;  continue  the  ebullition,  and  re- 
new the  clovo  of  garlic  seven  or  eight  times,  or 
rather  put  liiem  all  in  at  once. 

Then  tli:-nw  into  tlie  vessel  a  pound  of  vellow 
amber,  after  liaving  melted  it  in  the  following  nian>- 
ner: — Add  to  the  pound  of  amber,  well  jiulveriz- 
ed,  two  ounces  of  linseed-oil,  and  place  tlie  wliole 
on  a  strong  fire.  When  the  fusion  is  complete, 
pour  it  boiling  into  tlie  prepared  linseed-oil,  and 
continue  to  leave  it  boiling  for  two  or  three  minutes, 
stirring  the  whole  up  well.  It  is  then  left  to  settle; 
the  composition  is  decanted  and  preserved,  when 
it  becomes  cold,  in  well  corked  bottles. 

After  polishing  the  wood  on  which  this  varnish  is 
to  be  applied,  you  give  to  the  wood  tiie  colour  re- 
quired; for  instance,  for  walnut  wood,  a  slight 
coat  of  A  mixture  of  soot  with  the  essence  of  tur- 
pentine. When  this  colour  is  perfectly  dry,  give 
It  a  coat  of  varnish  with  a  fine  sponge,  in  order  to 
spread  it  very  equal;  i-epeat  these  coats  four  times, 
taking  care  always  to  let  the  preceding  coat  be 
dried.  — Annales  de  V Industrie,  1 82 1 . 
To  restore  the  blackness  of  old  leather  chairs,  &c. 

Many  families,  especially  in  tlie  counirv,  i)os- 
sess  chairs,  settees,  kc.  covi-rcd  with  black  leather; 
•.nese,  impaired  by  long  use,  may  be  restored  near- 
ly to  their  original  good  colour  and  gloss  by  the 
following  easy  and  approved  process: — Take  two 
yolks  of  new  laid  eggs,  ami  the  white  of  one.    Let  i 
tliese  be  well  beaten  up,  and  then  shaken  in  a  glass 
vessel  or  jag,  to  become  like  thick  oil;  dissolve  in  ] 
ahout  a  table-spoonful  or   less  of  geneva,  an  ordi-  | 
nary  tea-lump  of  loaf-sugar;  make  this  thick  with 
ivory  black,  well  worked  up  with  a  bit  of  stick;  I 
mix  with  the  egg  for  use.     Let  this  be  laid  on  as  | 
blacking  ordinarily  is  for  shoes;  after  a  verj  few 
minutes  polish  with  a  soft,  veiy  clean  brush,  till  I 
completely  dry  and  shining,  then  let  it  remain  a 
d3y  to  harden. 

The  same  process  answers  admirably  for  ladies' 
cordovan,  or  gentlemen's  dress-shoes^  but  wiili  the 
fallowing  addition  for  protecting  tlie  stockings 
ttvm  soil.  Let  the  white  or  glaire  of  eggs  be  sliak- 
«(,  in  a  lai'ge  glass  pliial  until  it  becomes  a  perfect 
oil,  brusli  ovei  the  inner  edges  of  the  slioes  with 
It,  'ind  wlu-ii  completely  dry,  it  will  prevent  all 
soiling  from  the  leather.  This  reijuires  to  be  re- 
prated. 

To  polish  and  soften  ivory. 

ITiisanii-le  .s  polished  w'ith  putty  and  water,  bv 
nf^ans  of  a  rubber,  made  of  hat,  which,  in  a  shoi-t 
time,  produces  a  fine  gloss.  The  following  direc- 
oous  are  given  to  soften  ivory.  Let  it  stand  in  a 
warm  place  48  hours,  and  you  will  be  able  to  bend 
the  ivory  in  any  form. 

To  vaiTiish  dra7vi7igs  and  card  -work. 

Boil  some  clear  parchment  cuttings  in  water.  In 

glazed  pi[)kin,  till  they  produce  avery  clear  size. 
Strain  it  and  keep  it  fur  use. 

Give  the  work  two  coats  of  the  size,  passing  the 
brush  quickly  over  the  work,  not  to  di.sturh  tlie  co- 
lours. 

7'o  ?nake  turpentine  varnish. 

Mix  one  gallon  of  oil  of  turpentine,  and  five 
oouiids  of  uowdered  resin;  put  it  in  a  tin  can,  on  a 


stove,  and  let  it  boil  for  half  an  hour.     \Vlien  cooi 
it  is  fit  for  use. 

To  make  varnishes  for  violins,  &c. 

To  a  gallon  of  rectified  spirit  of  wine,  add  six 
ounces  of  gum  sandarac,  three  ounces  of  gum  mas- 
tic, and  half  a  pint  of  turpentine  varnish.  Put  the 
wiiole  into  a  tin  carj,  which  keep  in  a  warm  jdace, 
friMiuently  shaking  it,  for  twelve  days,  until  it  is 
dissolved.  Then  strain  and  keep  it  for  use. 
To  vamish  harps  and  dulcirners. 

Prepare  the  work  with  size  and  red  ochre;  then 
take  ociire,  burnt  umber,  and  red  lead,  wei. 
ground,  and  mix  up  a  dark  brown  colour  in  tur- 
pentine varnish,  adding  so  much  oil  of  turpentine 
that  the  brush  may  just  be  able  to  pass  over  the 
work  fair  and  even.  While  yet  wet,  take  a  muslin 
sieve,  and  sift  as  much  Dutch  metal,  previously 
powdered,  upon  it  as  is  requisite  to  produce  the  ef- 
fect, after  which  varnish  and  polish  it. 
To  preserve  steel  goods. 

Mr  Aikin  recommends  a  thin  coating  of  caout- 
chouc as  an  excellent  preservative  of  iron  and  steel 
articles  from  the  action  of  the  air  and  moisture;  its 
unalterability,  consistence  \\hen  heated,  adhe-ion 
to  iron  and  steel,  and  facility  of  removal,  render  it 
an  admirable  substance  for  this  purpose. 

The  caoutchouc  is  to  be  melted  in  a  close  vessel, 
that  it  may  not  inflame.  It  will  re(iuire  nearly  the 
temperature  of  fusing  lead,  and  must  be  stirred  to 
prevent  burning. 

Mr  Parkins,  to  whom  Mr  Aikin  communicated 
tills  process,  lias  made  much  use  of  it  in  his  blocks 
plates,  dies,  &c.  He  mixes  some  oil  of  turpen- 
tine with  the  caoutchouc,  which  renders  it  easily 
applicable,  and  leaves  the  substance,  when  diy,  as 
a  firm  varnisli,  impermAble  to  moisture.  This, 
whfii  required,  may  easily  be  removed  by  a  soft 
brash  dipped  in  warm  oil  of  turpentine. 

To  prepare  oil  for  -zvatch-tvork,  &c. 

Oil  used  for  diminishing  frictions  in  delicate 
machinery,  should  be  free  from  all  acids  and  mu- 
cilage. 

Put  into  a  matrass  or  glass  flask,  a  portion  of 
any  fine  oil,  with  seven  or  eight  times  its  weight 
of  alcohol,  anil  heat  the  mixture  almost  to  boiling, 
decant  the  clear  upper  stratum  of  fluid,  and  suft'er 
it  to  cool ;  a  solid  portion  of  fatly  matter  separates 
which  is  to  be  removed,  and  then  the  alcoholic  so- 
lution evaporated  In  a  retort  or  basin,  until  redu- 
ced to  one-filth  of  its  bulk.  The  fluid  part  of  the 
oil  will  be  deposited.  It  should  be  colourless  and 
tasteless,  almost  free  from  smell,  without  action 
on  infusion  of  litmus,  having  the  consistence  of 
white  olive  oil,  and  not  easily  congealable. — Jour- 
nal of  Scieiice,  18'2'i. 

To  make  papier  mache. 

This  is  a  substance  made  of  cuttings  of  white  or 
brown  ])aper,  boiled  in  water,  and  beaten  in  a  mor- 
tar till  they  are  reduced  into  a  kind  of  paste,  and 
then  boiled  with  a  solution  of  gum  arable,  or  of 
size,  to  give  tenacity  to  the  paste,  whicii  is  after- 
wards formed  into  diflerent  toys,  &c.  by  pressing 
it  into  oiled  mouids.  Whi.n  dry,  it  is  done  over 
with  a  mixture  of  size  and  lamp-black,  and  after- 
wards varnished.  The  black  varnish  for  these  toys, 
according  to  Dr  Lewis,  is  prepared  as  follows  : 
Some  colophony,  «r  turpentine,  boiled  down  till  it 
becomes  black  and  friable,  is  melted  in  a  glazed 
earthen  vesbei,  and  thrice  as  much  amber  in  fine 
powder  sprinkled  in  by  degrees,  with  the  addition 
of  a  little  spirit  or  o^l  of  turpentine  now  and  then, 
when  tlie  amber  is  melted,  sprinkle  in  the  same 
quantity  of  sarcocolla,  continuing  to  stirthem,  and 
to  add  more  spirit  of  turpentine,  till  the  whole  be- 
comes duid  ;  then  strain  cut  the  clear  llirough  a 
coarse  hair  bag,  pressing  it  gently  between  hot 
boards.     This  vai-nish,  mixed  witli  ivory- blacV   in 


VARKISHKS. 


3,1 


hue  powder,  is  applied,  in  a  liot  room,  on  tlie  dri- 
fid  paper  paste;  which  is  then  set  in  :i  s^ently  lieat- 
f.l  oven,  next  day  in  a  hotter  oven,  and  ll.e  third 
i'ay  in  a  very  hot  one,  and  let  stand  each  time  till 
the  oven  ji^t-ows  cold.  The  paste  tliiis  varnislied  is 
'ard,  dui«hle,  g;lossy,  and  bears  liquors  hot  or 
cold. 

To  varnish  g'ase. 

Pulverize  a  qnantity  of  gum  adragant,  and  let  it 
rlissnlve  tor  twenty-tour  hours  in  the  while  of  eggs 
well  beat  up  ;  then  rub  it  gently  on  the  glass  with 
»  brush. 

To  apply  copal  varnish  to  the  reparation  of  opake 
enamels. 

The  properties  manifested  by  these  varnishes, 
and  which  render  them  proper  for  supplying  the 
vitreous  and  transparent  coating  of  enamel,  by  a 
covering  equally  brilliant,  but  more  solid,  and 
which  adheres  to  vitreous  compositions,  and  to 
metallic  surfnoes,  admit  of  their  being  a])i)lied  to 
other  purposes  besides  those  here  enumerated. 

13y  slight  modifications  they  may  be  used  also 
f^r  the  reparation  of  opake  enamel  which  lias  been 
iraclured.  These  kinds  of  enamel  admit  the  use 
(if  cements  coloured  throughout,  or  only  superli- 
cially,  by  copal  varnish  charged  with  colouring 
parts.  On  this  account  they  must  be  attended  with 
less  difficulty  in  the  reparation  than  transparent 
enamel,  because  tht;y  do  not  require  the  same  re- 
llection  of  the  light.  Compositions  of  paste,  there- 
lore,  the  dilferent  grounds  of  which  may  always 
harmonize  with  the  colour"-  ;.•  ground  of  the  pieces 
to  be  repaired,  and  which  may  be  still  strengthen- 
ed by  the  same  lint  introduced  into  the  solid  var- 
nish, with  which  the  articles  are  glazed,  \\\\\  an- 
swer the  views  of  the  artist  in  a  wonderful  man- 
ner. 

The  base  of  the  cement  ought  to  be  pure  clay 
without  colour,  and  exceedingly  dry.  If  solidity 
be  required,  ceruse  is  the  only  substance  that  can 
l>e  substituted  in  its  place.  D-ying  oil  of  pinks 
will  form  an  excellent  e\cipient,  and  the  consist- 
ence of  the  cement  ought  to  be  such  that  it  can  be 
easily  extended  by  a  knife  or  spatula,  possessed  of 
a  moderate  degree  of  tlexibility.  This  sort  of  paste 
soon  dries.  It  has  the  advantage  also  of  presenting 
to  the  colours,  applied  to  it  with  a  brush,  a  kind 
of  ground  \\  hich  contributes  to  their  solidity.  The 
compound  mastic  being  exceedingly  drying,  the 
application  of  it  will  be  proper  in  cases  where 
speedy  reparation  of  the  damaged  articles  is  re- 
quired. 

In  more  urgent  cases,  the  paste  may  be  compos- 
ed with  ceruse,  and  the  turpentine  copal  varnishes; 
which  dries  more  speedily  than  oil  of  pinks  ;  and 
the  colours  may  then  be  glazed  with  the  ethereal 
copal  varnish. 

The  ajtplication  of  the  ]iaste  will  be  necessary 
only  in  cases  when  the  accident,  vhicli  has  hap- 
pened to  the  enamel,  leaves  too  great  a  vacuity  to 
lie  filled  up  by  several  strata,  of  coloured  varnisii. 
Bu';  in  all  cases,  the  varnish  ought  to  be  well  dri- 
ed, tliat  it  may  acquire  its  full  lustre  by  polisli- 
ing. 

To  make  7v/ute  copal  varnish. 

White  oxide  of  lead,  ceruse,  Spanish  white, 
0  hite  claj'.  Such  of  these  substances  as  are  pre- 
ferred ought  to  be  carefully  dried.  Ceruse  a.  d 
<:]ay  obstinately  retain  a  great  deal  of  humidity, 
which  would  i)p\)Ose  their  adhesion  to  drying  oil 
or  varnish.  The  cement  tlien  crumbles  under  the 
fingers,  and  does  not  assume  a  body. 

Another. — On  16  ounces  ot  melted  copal,  pour  4, 
B,  or  8  oi'iices  of  linseed  oil  boiled,  :uid  quite  fi'ee 
tVnm  gicase.  When  well  mixed  by  repeated  slir- 
nngs,  ".nd  afier  they  are  pretty  cool,  pour  in  16 
oi:-(ic<:S  of  the  essence  of  Venice  tui'peiitine. 
B 


Pass  the  varnish  (hrmigh  a  cloth.     Amber  vamish 
is  made  the  same  way. 

To  make  black  copal  inrnish. 

Lamp-black,  made  of  burnt  vine  twigs,  black  of 
peach-stones.  The  lamp-black  must  be  carefnll» 
washed  and  afterwards  dried.  Washing  carries  o? 
a  gi-eat  many  of  its  impurities. 

To  make  yello-n<  copal  varnish. 

Yellow  oxide  of  lead  of  Naples  and  M'  iitpellier, 
both  reduced  to  impalpable  ])0wder.  '.''hese  yel- 
lows are  hurt  by  the  contact  of  iron  ant  steel  ;  in 
mixing  them  up,  therefore,  a  horn  spati.la  with  a 
glass  inoitar  and  pestle  mustiie  employed. 

Gum  guttse,  yellow  ochre,  or  Dutch  pink,  ae- 
cor<ling  to  the  nature  and  tone  of  the  colour  to  be 
imitated. 

To  make  blue  copal  varnish. 

Indigo,  prussiate  of  iron,  (Prussian  blue)  blue 
verditer,  and  ultra  marine.  All  theae  substances 
must  be  very  much  divided. 

To  make  great  copal  varnish. 

Verdigris,  crystallized  verdigris,  compound 
green,  (a  mixtu-e  of  yellow  and  blue).  The  first 
two  retpiire  a  mixt<ire  of  white  in  proper  ])ropor- 
tions,  from  a  fourth  to  two-thirds,  according  to  the 
tint  intended  to  be  given.  The  white  used  for  this 
pin-pose  is  ceruse,  or  the  white  oxide  of  lead,  oi 
S])anish  white,  which  is  less  solid,  or  white  of 
Moudon. 

To  make  red  copal  vanvsh. 

Tied  sulphuretied  oxide  of  mercury  (cinnabar  ver- 
milion). Red  oxide  of  lead  'minium),  different 
red  ochres,  or  Prussian  reds,  kc. 

To  make  purple  copal  va'imish. 

Cochineal,  carniine,  and  carminated  l.ikes,  with 
ceruse  and  boiled  oil. 

Jiiick  red. 

Dragon's  blood. 

Chamois  colour. 

Dragon's  blood  w  ah  a  paste  composed  cfflowej-s 
of  zinc,  or,  what  is  still  better,  alittle  red  vermilioi.. 
Violet. 

Red  sulphuretted  ox''le  of  mercniy,  mixed  with 
lamp-black,  washed  very  diy,  or  with  the  black  of 
burnt  vine  twigs;  and  to  render  it  mellower,  apio- 
per  mixture  of  red,  blue,  and  white. 
Pearl  grey. 

White  and  black;  white  and  blue;  for  example, 
ceruse  and  lamp-black;  ceruse  and  indigo. 
Flaxen  grty. 

Ceruse,  which  forms  the  ground  of  the  paste, 
mixed  with  a  small  quantity  of  Cologne  earth,  is 
much  English  red,  or  carminated  lake,  which  is 
not  so  durable,  and  a  particle  of  prussiate  of  iron, 
( Prussian  blue). 

To  dissolve  elastic  gum. 

M.  Gross3>'t,  by  an  ingenious  method,  succeed- 
ed in  forming  India  rubber  into  elastic  tubes.  Cut 
a  bottle  of  the  gum  circularly,  in  a  spiral  slip  of  a 
few  lines  in  breadth;  then  plunge  the  «hole  of  the 
slip  into  vitriolic  ether,  till  it  becomes  softened; 
half  an  hour  is  generallj'  sufficient  for  Inis  purpcse. 
The  slip  is  then  taken  out  of  the  liijuid,  and  one 
of  the  extremities  ap[)lied  to  the  en(l  of  a  mould, 
first  rolling  it  on  itself,  and  pressing  it,  then  mount- 
ing spirally  along  the  cylinder,  taking  care  to  lay 
over  and  compress  with  the  hand  eveiy  edge,  one 
against  the  other,  so  that  'Jiere  may  not  be  any  va- 
cant space,  and  that  all  t'  u  edges  may  join  exactly; 
the  whole  is  tlien  to  be  Jound  hard  with  a  tape  of 
an  incii  in  width,  tak  flg  care  to  turn  it  ihe  same 
way  with  the  slip  of  <  jloutchouc.  Over  the  tape, 
packthiead  is  to  be  replied,  in  such  a  manner,  thai 
by  every  turn  of  the  thread  joining  aimther,  ao 
equal  pressure  is  given  to  every  part.  It  is  then  lett 
to  dry,  and  t^e  tube  is  made.  In  removing  tht 
bandage  great  care  must  be  taken,  th^t  none  of  tiu 


34 


UMVERSAL  KECEU'T  BOOK. 


oDtward  surface,  which  may  liave  lodged  M'ithin 
ihe  iiiterslices  of  llic  tape,  (of  whieli  the  caout- 
chouc takes  tlie  exact  imin-essioii),  may  be  pidled 
<)sunder.  If  it  is  found  difficuh  to  withdraw  the 
mould,  it  may  be  phinged  into  hot  water.  If  the 
moiihl  were  previously  smoked  or  ndjhed  with 
chalk,  It  mip;ht  be  removed  with  less  difficulty. 
i-*olished  metallic  cylinders  are  the  most  elij^ible 
moulds  for  this  purpose.  As  solvents,  oils  of  tur- 
pentine and  lavender  may  be  employed,  but  both 
are  much  slower  of  evaporating  the  ether,  and  the 
oil  of  turpentine,  ])articularly,  appears  to  have  a 
kind  of  stickiness.  Nevertheless,  there  is  a  solvent 
which  has  not  that  inconvenience,  is  cheaper,  and 
may  easily  be  procured  by  every  one,  viz.  -water. 
Proceed  in  the  same  manner  as  with  ether.  The 
caoutchouc  is  sufficiently  prepared  for  use  when  it 
has  been  a  quarter  of  an  hour  in  boiling  water:  by 
this  time  its  edges  are  sometimes  transparent.  It 
is  to  be  turned  spirally  round  the  mould,  and  re- 
plunged  frequently  into  the  boiling  water,  during 
the  time  employed  in  forming  the  tube.  When  the 
whole  is  bound  with  packthread,  it  is  to  be  kept 
some  hours  in  boiling  water,  after  which  it  is  to  be 
dried,  still  keeping  on  the  binding.  This  method 
mpy  be  successfully  employed  in  formingthe  larger 
sort  of  tubes,  and  in  any  other  instruments,  but  it 
would  be  impracticable  to  make  the  small  tubes  ia 
this  way. 

Oil  of  lavender,  of  turpentine,  and  of  spikenard, 
dissolve  elastic  gum,  with  the  assistance  of  a  gen- 
.le  heat;  but  a  mixture  of  volatile  oil  and  alcohol 
forms  a  better  solvent  for  it  than  oil  alone,  and 
the  varnish  dries  sooner.  If  boiled  in  a  solution 
of  alum  in  water,  it  is  rendered  softer  than  in  wa- 
ter alone.  Yellow  wax,  in  a  state  of  ebullition, 
may  he  saturated  with  it,  by  putting  it,  cut  in  Email 
pieces,  gradually  into  it.  13y  this  means  a  pliable 
varnish  is  formed,  which  may  be  applied  to  cloth 
with  a  brush,  but  it  still  retains  a  clamminess. 
To  make  caoutchouc  varnish. 

Take  caoutchouc,  or  elastic  resin,  boiled  linseed 
oil,  essence  of  turpentine,  each  16  oz. 

Cut  the  caoutchouc  into  thin  slips,  and  put  them 
'nto  a  matrass  placed  in  a  very  hot  sand-bath. 
When  the  matter  is  liquefied,  add  the  linseed  oil 
in  a  state  of  ebullition,  and  then  the  essence  warm. 
When  the  varnish  has  lost  a  great  part  of  its  heat, 
strain  it  through  a  piece  of  linen,  and  preserve  it 
in  a  wide-mouthed  bottle.  This  varnish  dries 
very  slowlj',  a  fault  which  is  owing  to  the  peculiar 
nature  of  the  caoutchouc. 

The  invention  of  air  balloons  led  to  the  idea  of 
applying  caoutchouc  to  the  composition  of  varnish. 
It  was  necessary  to  have  a  varnish  which  should 
tuiite  great  pliability  and  consistence.  No  varnish 
seemed  capable  of  corresponding  to  these  views, 
except  that  of  caoutchouc,  but  the  desiccation  of  it 
i8  exceedingly  tedious. 

To  varnish  balloons. 

The  compositions  for  varnishing  balloons  have 
Deen  variously  modified;  but,  upon  the  whole,  the 
most  approved  appears  to  be  the  bird-lime  varnish 
of  M.  Faujas  StFond,  prepared  after  M.  Cavallj's 
method  as  follows  :  "  In  order  tj  render  linseed 
oil  drying,  boil  it  with  2  otmces  of  sugar  of  lead, 
and  3  ounces  of  litharge,  for  every  pint  of  oil,  till 
the)'  are  dissolved,  which  may  be  in  half  an  hour. 
Then  put  a  pound  of  biid-lime,  and  half  a  pint  of 
the  drying  oil,  into  an  iron  or  copper  vessel,  whose 
capacity  should  equal  about  a  gallon,  and  let  it  boil 
\ery  gently  over  a  slow  charcoal  tire,  till  the  bird- 
lime ceases  to  crackle,  which  will  be  in  about  half, 
or  three-quarters,  of  an  lunir;  then  pour  upon  it 
2^  pints  more  of  the  dryijig  oil,  and  let  it  boil 
BiiOu'  an  hour  longer;  stiii-ing  it  frequently  witli 
Ml  iroQ  or  wooden  spatula.    As  the  varuish.  whilst 


boiling,  and  especially  wnen  nearly  ready,  sweU* 
very  much,  care  sbo\dd  be  taken  to  remove,  in 
tiiose  cases,  tlie  j)ot  from  tlie  fire,  and  to  replitce  i; 
when  the  varnish  subsides;  otherwise  it  will  boil 
over.  \\  hilst  the  stuff  is  boiling,  the  operator 
should  occasionally  examine  whether  it  lu.s  boiled 
enough;  which  may  be  known  by  observing 
whether,  when  rubbed  between  two  knives,  which 
are  then  to  be  separated  from  one  another,  tlie 
varnish  forms  threads  between  them,  as  it  must 
then  be  removed  from  the  fire.  When  nearly  c^ol, 
add  about  an  equal  quantity  of  oil  of  turpentine. 
In  using  the  varnish,  the  stuff  must  be  stretched, 
and  the  varnish  applied  lukewarm.  In  24  hours  it 
will  dry." 

Another. — As  the  elastic  resin,  known  by  the 
name  of  Indian  rubber,  has  been  much  extolled  for 
a  varnish,  the  following  method  of  making  it,  as 
practised  by  M.  Blanchard,  may  not  prove  nnac- 
ce])table. — Dissolve  elastic  gum,  cut  small,  in  five 
times  its  weight  of  rectified  essential  oil  of  tur- 
pentine, by  keeping  them  some  days  together: 
then  boil  1  ounce  of  this  solution  in  8  ounces  oi 
di-ying  linseed  oil  for  a  few  minutes;  strain  the 
solution,  and  use  it  warm. 

To  varnish  rarefied  air  balloons. 

With  regard  to  the  rarefied  air  machines,  M. 
Cavallo  recommends,  first,  to  soak  the  cloth  in  a 
solution  of  sal-ammoniac  and  common  size,  using 
one  pound  of  each  to  every  gall.jn  of  water;  and 
when  the  cloth  is  quite  dry,  to  paint  it  over  on  the 
inside  with  some  earthy  colour,  and  strong  size  or 
glue.  When  this  paint  has  dried  perfectly,  it  will 
then  be  proper  to  cover  it  with  oily  varnish,  which 
might  dry  before  it  coula  penetrate  (juite  through 
the  cloth.  Simple  drying  linseed  oil  will  answei 
the  purpose  as  well  as  anv,  provided  it  be  not  very 
fluid. 

To  make  varnish  for  silks,  i^c. 

To  1  quart  of  cold-drawn  linseed-oil,  poured  of} 
from  the  lees  (produced  on  the  addition  of  un- 
slacked  lime,  on  which  the  oil  has  stood  8  or  10 
days  at  the  least,  in  order  to  communicate  a  drj-" 
ing  quality, — or  brown  umber,  burnt  and  powtler- 
ed,  which  w  ill  have  the  like  f  ffect,)  and  half  an 
ounce  of  litharge;  boil  them  foi  haR  an  hovu-,  then 
add  half  an  ounce  of  the  copal  varnish.  While  the 
ingredients  are  on  the  fire,  in  a  copper  vessel,  i)ut 
in  1  oz.  of  chios  turpentine,  or  common  resin,  and 
a  few  drops  of  nealsfoot  oil,  and  stir  the  whole 
with  a  knife;  vhen  cool,  it  is  ready  for  use.  The 
neatsfoot  oil  prevents  the  varnish  from  being  sticky 
or  adhesive,  and  may  be  put  into  the  linseed  oil  at 
the  same  lime  with  tiie  lime,  or  burnt  umber,  lie- 
sin  or  Chios  turpentire  may  be  added  till  the  var- 
nish has  attained  the  desired  thickness. 

The  longer  the  raw  linseed-oil  remains  on  the 
unslacked  lime  or  umber,  the  sooner  will  the  oil 
dry  after  it  is  used;  if  some  months,  so  much  the 
better;  such  varnish  will  set,  that  is  to  say,  not 
run,  but  keep  its  place  on  the  silk  in  four  lioin-s; 
the  silk  may  then  be  turned  and  varnished  on  the 
other  side. 

To  make  pliable  varnish  for  umbrellas. 

Take  any  quantitj'  of  caoutchouc,  as  10  or  12 
ounces,  cut  into  small  bits  with  a  pair  of  scissors, 
and  put  a  strong  iron  ladle  (such  as  painters, 
plumbers,  or  glaziers  melt  their  lead  in,)  over  a 
common  pit-coal  oi-  other  fire;  which  must  be  gen- 
tle, glowing,  and  without  smoke.  When '.he  ladl- 
is  hot  put  a  single  bit  into  it:  if  black  smoke  issues, 
it  will  presently  flame  and  disappear,  or  it  will 
evaporate  witliout  flame:  the  ladle  is  then  too  hot. 
When  the  ladle  is  less  hot,  put  in  a  second  bit, 
which  will  produce  a  white  snioke;  tnis  white 
smoke  will  continue  during  the  operati'n,  am' 
evapoi-ate  the  caoutchouc;  therefore  no  tiii^*'  ip  *h 


VARNISHKS. 


36 


lie  lost,  but  little  bits  are  to  oe  pnt  in,  a  Few  at  a 
lirne,  till  tlie  wlinle  are  niei:e(l,  it  sboiild  be  con- 
tinually anil  s;eiitly  stiireii  wi;li  an  iion  or  brass 
s()Oon.  'I'iie  instant  the  smoke  ilian;^vs  tVoni  wliite 
to  black,  take  oil"  llie  ladle,  or  the  v.iiole  will  break 
out  into  a  \iolent  flame,  or  be  s|>oileil,  oi'  lost. 
Care  nuist  be  taken  that  no  water  be  added,  a  few 
drops  onlv  of  wliicU  would,  on  account  of  its  ex- 
jiansibility,  make  it  boil  over  furiously  ami  witii 
2;reat  noise;  at  this  period  of  tlie  process,  '2  pounds 
or  1  (|uart  of  the  liest  <li'\in^  oil  is  to  be  put  into 
;he  melted  caoutchouc  and  stirred  till  hf)t,  and  the 
•vhole  ])oured  into  a  sjlazed  vessel  thiMU^h  a  coarse 
K;airze,  oi-  wire  sieve.  When  settled  .iiul  clear, 
M-liich  will  be  in  a  few  minutes,  it  is  fit  for  use, 
either  hot  or  cold. 

The  silk  should  he  always  stretched  horizontally 
Uy  pins  or  tenter-hooks  on  frames:  (the  greater 
they  are  in  length  the  belter,)  anil  the  varnish 
poured  on  cold,  i)i  hot  wea'Jiir,  'au(\  /loi,  in  cold 
iveatlier.  It  is  perhaps  best,  always  to  lay  it  on 
V.  hen  cold.  The  art  of  layint;  it  on  properly,  con- 
sists in  making  no  intestine  motion  in  the  varidsh, 
which  woidd  create  minute  bubbles,  therefore 
lirusJKS  of  everv  kind  are  improper,  as  each  bub- 
ble breaks  in  drying,  and  forms  a  small  hole, 
Vlu-ough  whicli  the  air  will  transi)ire. 

This  varnisli  is  pliant,  unadliesive,  and  imaltera- 
ole  by  weather. 

Varnish  used  for  Indian  shields. 
Shields  made  at  Silhet,  in  Bengal,  are  noted 
throughout  India,  for  the  lustre  and  durability  of 
the  black  varnish  with  which  they  are  covered; 
Silhet  shields  constitute,  therefore,  no  inconsi- 
derable article  of  traffic,  being  in  I'equest  among 
natives  who  carry  arms,  and  retain  the  ancient 
(iredilection  for  the  scimitar  anfl  buckler.  The 
varnish  is  composed  of  the  expressed  juice  of  the 
marking  nut,  Semecarpus  Anacurdiitm,  ami  that  of 
■Another  kindred  truit,  Holigarna  hongifolia. 

The  shell  of  the  Seni'scarlins  Anacardium  con- 
tains between  its  integuments  numerous  cells, 
tilled  with  a  black,  acrid,  resinous  juice;  whicii 
likewise  is  found,  though  less  abundantly,  in  tlie 
wood  of  the  tree.  It  is  commonly  employed  as  an 
indelible  ink,  to  mark  all  sorts  of  cotton  cloth. 
The  colour  is  fixed  with  (piick  lime.  The  corti- 
cal pirt  of  the  fruit  of  Holigarna  Longifolia  like- 
wise contains  between  its  laminae  numerous  cells, 
filled  with  a  black,  thick,  acrid  fluid.  The  na- 
tives of  Malabar  extract  by  incision,  with  which 
lliey  \arnish  targets. 

To  prepare  the  varnish  according  to  the  method 
oractised  in  Silhet,  the  nuts  of  the  Hemecarpus 
Anavardiian,   and   the   berries  of  the  lloHgarna 


J .ongifolia,  having  been  steejied  for  a  month  !■ 
clear  water,  are  cut  transversely,  and  pressed  in  • 
mill.  The  ex])ressed  juice  of  each  is  kept  for  se» 
\eral  moitths,  takingofFthe  scum  from  time  to  time. 
Afterwards  the  liquor  is  decanted,  and  two  part* 
of  the  one  are  added  to  one  part  of  the  other,  to  be 
used  as  varnish.  Other  i)ro[iortions  of  ingit- 
tlients  are  soip.etimes  em|)loyed;  but  in  all,  the 
resinous  juice  of  the  Semecarpiis  predominates. 
The  varnish  is  laid  on  like  paint,  and  wiien  dry,  is 
polished  bv  rubl)ing  it  with  an  agate,  or  smooth 
pebble.  This  varnish  also  prevents  destruction  of 
wood,  Sec.  by  the  lohite  ant. 

To  varnish  like  gold  silver  leaf. 

Fix  the  leaf  on  tiie  subject,  similar  to  geld  leaf, 
by  the  inferj)osition  of  proper  glutinous  matters, 
spread  the  varnish  upon  the  piv;ce  witii  a  pencil. 
^Vhen  the  first  coat  is  dry  wash  the  piece  again  and 
again  with  the  varinsh  till  the  colour  apjiears  suf- 
ficiently deep.  What  is  called  gilt  leatliLr,  and 
many  picture  frames,  have  no  other  than  this  gild- 
ing; washing  them  witii  a  little  rectified  s[iirit  of 
wine  affords  a  proof  of  this;  the  spirit  dissolving  the 
varnish,  and  leaving  the  silverleat  of  its  own  wdiite- 
ness;  for  plain  frames  thick  tin  foil  may  be  used 
instead  of  silver.  The  tin  leaf  fixed  on  tlie  piece 
with  glue  is  to  be  burnished,  then  polished  with 
emery  aiul  a  tine  linen  clotli,  and  afterwai-ds  wiih 
putty  applied  in  the  same  manner;  being  then  lac- 
(piered  over  with  varnish  five  or  six  times,  it  looks 
very  nearly  like  burnished  gold.  The  same  var- 
nish, made  with  a  less  pro[iortion  of  colouring  ma- 
terials, is  ajiplied  also  on  works  of  brass;  both  fuf 
heightening  the  colour  of  tlie  metal  to  a  resem- 
blance with  that  of  gold,  and  for  preserving  it  from 
being  tarnished  liy  the  air. 

To  recover  varidsh. 

Clear  off  the  filth  with  a  ley  made  of  potash,  and 
the  ashes  of  the  lees  of  wine;  then  take  4S  ounces 
of  potash,  am.  IG  of  the  above  mentioned  ashes, 
and  i)ut  them  into  si.\  quarts  of  water,  and  this  com- 
pletes the  ley. 

To  polish  varidsh. 

This  is  eftected  with  pumice  stone  and  triiioli 
eartii.  The  pumice  stone  must  be  reduced  to  an 
impalpable  powder,  and  put  ujion  a  piece  of  serge 
moistened  with  water:  with  this  rub  lightly  and 
equallv  the  \arnish  substance.  The  tripoli  must 
also  be  reiluced  to  a  very  fine  powder,  ;ind  [lut  up- 
on a  clean  woollen  cloth,  moistened  with  olive  oil, 
with  which  the  polishing  is  to  be  performed.  The 
varnisli  is  then  to  be  wiped  oft"  with  soft  linen,  ant' 
u  hen  quite  dry,  cleaned  with  starch  or  Sitmisi 
white,  and  rubbed  with  the  palm  of  the  hand. 


OIL  M.'N^  WATUR  COIiOURS. 


HOUSE  PAINTING. 

To  mix  the  colours  for  house  painting. 
All  Simple  or  compound  colours,  and  all  the 
shades  of  colour  v/kich  nature  or  art  can  produce, 
And  which  might  he  thought  proper  for  the  differ- 
ent kinds  of  painting,  would  forma  very  extensive 
catalogue,  were  we  to  take  intv>  consideration  only 
oeiiain  external  characters,  or  the  intensity  of  their 
"int.    Hut  art,  founded  on  the  experience  of  several 


centuries,  has  prescribed  bounds  to  the  coiisinip- 
tion  of  colouring  snl)stances,  and  to  the  application 
of  them  to  jiarticular  purposes.  'I  o  cau^e  a  sub- 
stance to  be  admitted  into  tiie  class  of  colo'iiinj; 
bodies  employed  by  painters,  it  is  n  )t  sullicient  for 
it  to  contain  a  colour;  to  brightness  and  splendour 
it  must  also  unite  durability  in  the  tint  ir  C(>loui 
which  it  comuiunicates. 

To  make  black pmnt. 
Usage  requires  aticnliou  iu  tl^e  choict  of  the 


36 


UNIVERSAL  RECEIPT  BOOK. 


matters  destined  tT  black.  The  following  are  their 
properties: 

lilack  from  peach  stones  is  dull. 

Ivory-})hick  is  sli  07ig  ami  beautiful,  -when  it  has 
been  ivell  nUenuated  und<;r  the  inullcr. 

Black  from  the  charcoal  of  beech  -wood,  ground 
nnporplniru,  has  a  bhiish  tone. 

Lamp  hluck  may  be  rendered  mellower  by  mak- 
injj  it  with  Liatk  which  has  been  kept  an  hour  in 
a  stale  of  redness  in  a  close  crucible.  It  then  loses 
the  fat  matter  wliich  accompanies  this  kind  ffsoot. 

Black  furnished  by  the  ciiaixoal  of  vine-twigs, 
g;round  on  pori)hyrv,  is  weaker,  and  of  a  dirty 
t;rey  colour,  when  coarse  and  alone,  but  it  becomes 
blacker  the  more  the  charcoal  has  been  divided.  It 
then  forms  a  black  very  much  sought  after,  and 
which  goes  a  great  way. 

To  make  pai?^ts  Jrom  lamp  black. 

Tlie  consumption  of  lamp  black  is  very  exten- 
sive in  common  painting.  It  serves  to  modify  the 
brightness  of  the  tones  of  the  otiier  colours,  or  to 
facilitate  tlie  composition  of  secondaiy  colours. 
The  oil  paint  applied  to  iron  grates  and  railing, 
and  the  paint  a\)plied  to  paper  simff-boxes,  to  those 
made  of  tin  plate,  and  to  other  articles  w  iih  dark 
grouwls,  coiisume  a  very  large  quantity  of  this 
black.  Great  solidity  may  be  given  to  works  of 
this  kind,  by  covering  them  with  several  coatings 
of  the  tat  turpentine,  or  golden  varnish,  which  has 
been  mixed  with  lamp  black,  washed  in  water,  to 
separate  the  foreign  bodies  introiluced  into  it  by 
tl.e  negligence  of  the  workmen  who  prepare  it. 

After  the  varnish  is  applied,  the  articles  are 
dried  in  a  stove,  by  exposmg  them  to  a  heat  some- 
what greater  than  that  employed  for  articles  of  i)a- 
per.  Na|)les  yellow,  which  enters  into  the  com- 
position of  black  varnish,  is  the  Vasis  of  the  dark 
brown  observed  on  tobacco  boxes  of  plute-iron, 
because  this  colour  changes  to  brown  when  dried 
with  the  varnish. 

To  make  a  superior  lamp  black. 

Suspend  over  a  lamp  a  funnel  of  tin  plate,  nav- 
ing  above  it  a  jjipe,  to  convey  from  the  apartment 
the  smoke  which  escapes  from  the  lamp.  Large 
mushrooms,  of  a  veiy  black  carbonaceous  matter, 
and  exceedingly  light,  will  be  formed  at  the  sum- 
mit of  the  cone.  This  carbonaceous  part  is  carried 
to  such  a  state  of  division  as  cannot  be  given  to  any 
other  matter,  by  grinding  it  on  a  piece  of  poqthyiy. 

This  black  goes  a  great  way  in  every  kind  of 
painting.  It  may  be  rendered  drier  by  calcination 
in  close  vessels. 

The  funnel  oivght  to  be  united  to  the  pipe,  which 
conveys  off  the  smoke,  by  means  of  wire,  because 
solder  would  be  melted  by  the  fiame  of  the  lamp. 
To  make  black  from  ground  pitcoal. 

The  best  for  this  purpose  is  that  which  has  a  shin- 
ing fracture.  It  affords,  perhaps,  the  most  useful 
brown  the  artist  can  place  on  his  palet ;  being  re- 
markably clear,  not  so  warm  as  Vandyke  brown, 
and  serving  as  a  shadow  for  blues,  reds,  or  yel- 
lows, when  glazed  over  them.  It  seems  almost 
certain  that  Titian  made  large  use  of  this  material. 
Coal,  when  burnt  to  a  wliite  heat,  then  quenched 
in  water,  and  ground  down,  gives  an  excellent  blue 
black.  This  belongs  to  artists'  colours. 
To  make  black  from  luine  lees. 

Tills  bhick  results  from  the  calcination  of  wine 
tees  and  tartar;  and  is  manufiictured  on  a  large 
scale  in  some  districts  of  Germany,  in  the  en- 
virons of  Mentz,  and  even  in  Frunce.  This  0{>e- 
ralion  is  performed  in  large  cylindric  vessels,  or 
in  pots,  having  an  aperture  in  the  cover  to  afford 
a  passage  to  the  smoke,  and  to  the  acid  and  alka- 
line vapours  which  escape  during  the  process. 
When  no  more  smoke  is  observed,  the  operation 
M  finished.  The  remaining  matter,  v.hich  is  merely 


I  a  mixture  of  salts  and  a  carbonaceous  pan  very 
I  much  attenuated,  is  then  washed  several  tinies  in 
\  boiling  water;  and  it  is  reduced  to  tlie  j)ro[)er  de- 
gree of  fineness  l>v  grinding  it  on  pDr[)hvn'. 
I  If  this  black  be  extracted  from  dry  lees,  it  it 
!  coarser  than  that  obtained  from  tartar;  because  the 
I  lees  contain  earthy  matters  v/hich  are  confcinded 
with  the  carbonaceous  part. 

This  black  goes  a  great  way,  and  has  a  >'elvety 
appearance.  It  is  used  chiefly  by  copp«,i-i)late 
j>riiiters. 

^Inothei: — Peach  stones,  burnt  in  a  close  vessel, 
produce  a  charcoal,  which,  when  ground  on  por- 
phyry, is  em))loved  in  painting  to  give  an  old  grey. 

^not/ier. — \  iive  twigs  reduced  to  charcoal  give  a 
bluish  black,  vhich  goes  a  gi-eat  way.  When  mix- 
ed with  white  it  produces  a  silver  white,  which  is 
not  produced  by  other  blacks;  it  has  a  pretty  near 
resemblance  to  the  black  of  peacli  stones;  but  to 
bring  this  colour  to  the  utmost  degree  of  perfec- 
tion, it  must  be  carefully  ground  on  porphyrj'. 
To  make  ivory  and  bone  black. 

Put  into  a  crucible,  surrounded  by  burning  coals, 
fragments  or  turnings  of  Ivory,  or  of  the  osseous 
parts  of  animals,  and  cover  it  closely.  The  ivon 
or  bones,  by  exposure  tothehe.it,  will  be  reduced 
to  charcoal.  Wh.en  no  more  smoke  is  seen  to  pass 
through  the  joining  of  the  cover,  leave  the  cruci- 
ble over  the  fn-e  for  half  an  hour  longer,  or  until  it 
has  completely  cooled.  There  will  then  be  found 
in  it  a  hard  caibonaceous  matter,  which,  wheu 
pounded  and  ground  on  pornhyry  with  water,  is 
washed  on  a  filter  with  warm  water,  and  then  dried. 
Hefore  it  is  used  it  must  be  again  subjected  to  the 
matter. 

Black  furnished  by  bones  is  reddish.  That  pro- 
duced by  ivoiy  is  more  beautiful.  It  is  brighter 
than  black  obtained  from  peaeh  stones.  When 
niixed  in  a  proper  dose  with  wliite  oxide  of  lead, 
it  forms  a  beautiful  pearl  grey.  Ivory  black  is 
richer.  The  Cologne  and  Cassel  black  are  form- 
ed from  ivoiy. 

To  paint  in  -white  distemper. 

Grind  fii!^  in  water,  Bougival  white,  a  kind  of 
marl,  or  clii.lky  clay,  and  mix  it  with  size.  It  may 
be  brightened  by  a  small  quantity  of  indigo,  or 
charcoal  black. 

To  makij  -white  paint. 

The  white  destined  for  varnish  or  oil  requires  a 
metallic  oxide,  which  gives  more  body  to  the  co- 
lour. Take  ceruse,  reduced  to  powder,  and  grind 
it  with  oil  of  pinks,  and  \  oz.  of  suljihate  of  zinc 
for  each  pound  of  oil.  Apply  the  second  coating 
without  the  sulphate  of  zinc,  and  suffer  it  to  dry. 
Cover  the  whole  with  a  stratum  of  sandarac  var- 
nish. This  colour  is  durable,  brilliant,  and  agreea- 
ble to  the  eye. 

Boiled  linseed  oil  might  be  employed  instead  of 
oil  of  pinks,  but  the  colour  of  it  would  in  some 
degree  injure  the  purity  of  the  wiiite. 

llnother. — White  is  prepared  also  with  pure 
white  oxide  of  lead,  ground  with  a  little  esseuct, 
add'.'d  to  nil  of  pinks,"and  mixed  with  gallipot  var- 
nish. The  colour  may  be  mixed  also  with  essence 
diluted  wiit!  oil,  and  without  varnish,  which  is  re- 
served for  the  two  last  coatings.  If  for  a  Jivtily 
white,  the  colom-  is  heightened  wilh  a  little  Pi-us- 
sian  blue,  or  indigo,  or  with  a  little  prepared 
black.  The  latter  gives  it  a  grey  cast.  But  pure 
white  lead,  tive  price  of  wliich  is  much  higher 
I  than  ceruse,  is  leserved  for  valuable  articles.  lu 
this  particular  case,  if  a  very  fine  durable  while 
be  reciuiiL-d,  grind  it  with  a  little  essence,  and  mix 
it  with  sandarac  var%ish. 

To  paint  in  light  grey,  ard  distemper 

Ceruse,  mixed  with  a  small  quantity  of  lam- 
black,  composes  a  giey,  m«^  or  less  charged  ao- 


OIL  AXD  WATEIl  COLOURS. 


3'. 


♦ordino;  to  the  qnanlitv  of  black.  With  tliis  mat- 
ter, tliertfore,  mi\oiI  u  illi  ]>\nvk  in  <litVenTit  doses, 
a  threat  variety  of  sliniles  may  be  formed,  from  the 
lightest  to  tlie  darkest  grey. 

If  tliis  colour  he  destined  for  distemper,  it  is 
mixed  with  water;  if  iiilende<l  for  oil  painting,  it 
IS  ground  with  nut  oil,  or  oil  of  pinks;  and  with 
essence  added  to  oil,  if  designed  for  vartiish.  This 
colour  is  durable  and  very  pure,  if  mixed  with 
camphorateil  mastic  varnish:  the  gallijjot  varnish 
•■enders  it  so  solid  that  it  can  liear  to  lie  struck 
ivith  a  hainnier,  if,  after  the  lirst  stratum  it  has 
tjeeii  applied  with  varnish,  and  without  sizt..  For 
the  last  coating  sandarac  varnish,  and  campliorated 
ditto  ar*'  pf'jper;  and  fur  the  darkest  grey,  spiritu- 
ous sandarac  varnish. 

To  make  ecnnnmical  ivldte  honae  paint. 

Skim  milk,  2  (juarls,  fresh  slacked  lime,  f?  oz. 
linseed  oil,  6  oz.  white  burgundy  pilch,  2  oz. 
Spanisli  wliite,  3  jionnds. 

The  lime  to  be  slacked  in  water,  exposed  to  the 
air,  mixed  in  about  one-fouith  of  the  milk;  the  oil 
in  whicli  the  pilch  is  previ  luslv  dissolved,  to  he 
added,  a  little  at  a  time;  then  the  rest  of  the  milk, 
and  afterwards  the  Spanish  white.  This  tpiantily 
is  sufficient  for  2'  sqr.are  yards,  two  coats,  an<l  the 
expense  not  more  tlum  tiMi  pence. 

To  tiiiik-e  pr'nrt  ffretj  paint. 

If  a  part'cle  of  blue  he  substituted  for  the  black 
In  the  preceding  composition,  or  if  this  blue  he 
combined  with  a  slight  portion  of  black,  a  siher  or 
pearl  grey  will  be  obtained;  but  that  the  ground 
may  not  be  altered  by  a  foreign  tint,  tlie  colour  for 
the  first  coating  must  he  ground  with  essence 
mixed  wilh  a  little  nil  of  pinks:  for  the  succeeding 
strata,  grind  with  camphon.ted  mastic  varnish, 
softened  with  a  little  oil  of  pinks,  and  mix  the  co- 
lour with  the  same  varnish.  The  pearl  grey  will 
he  still  brigliter,  if  the  last  stratum  be  glazed  with 
sandarac  varnish  mixed  with  a  little  colour. 
To  make  flaxtni  grey: 

Cenise  still  predominates  in  this  colour,  whicn 
is  treated  as  the  other  greys,  but  with  this  difil.'r- 
euce,  that  it  admits  a  mixture  of  lake  instead  of 
iilai*k.  Take  t!ie  ([uantitv,  therefore,  of  ceruse 
neoessary,  and  L^rind  it  separately.  Then  mix  it 
tip,  and  add  the  lake  and  Prussian  blue,  also 
ground  separatelj'.  The  quantities  of  the  last  •.vo 
colours  ought  to  bo  proportioned  to  the  tone  of  co- 
lour required. 

This  lolour  is  proper  for  distemper,  varnish, 
and  oil  painting.  For  varnish,  grind  it  witn  mas- 
tic gallipot  varnish,  to  which  a  little  oil  of  pinks 
iiMS  been  added,  and  then  mix  it  up  wilh  common 
gallipot  vartiish.  For  oil  painting,  grind  with  un- 
prepareil  oil  of  pinks,  and  mix  up  v/ith  resinoiis 
diving  nvil-Oil.  The  painting  is  brilliant  and 
solid. 

When  the  artist  piques  himself  in  carefully  pre- 
p;4ring  those  colours  which  have  splendour,  it  will 
be  proper,  before  he  commences  his  labour,  to 
stop  up  the  holes  formed  by  the  heads  of  the  nails 
in  wainscotting  with  a  cement  made  of  ceruse  or 
putty. 

Kvery  kind  of  sizing  which,  according  to  usual 
custom,  precedes  the  apjilication  of  varnish,  ought 
to  be  proscribed  as  highly  prejudicial,  when  the 
vvuinscotting  consists  of  fir-wood.  Sizing  may  be 
adr.itted  for  plaster,  but  witiioul  any  mixture.  A 
plain  stratum  of  strong  glue  and  water  spread  over 
il,  i:  sufficient  to  fill  uii  the  pores  to  pi'event  any 
uunMessary  consumption  of  the  varnish. 

Fi'^  first  stratum  of  colour,  is  ceruse  without 
ai.v  I  ixture,  ground  with  essence  added  to  a  little 
Dil  if  links,  and  mixed  up  with  essence.  It  any 
of'.!*  'races  are  uneven,  rub  it  ligiitly,  when  dry, 
wi».ii     -iiiuice-stoiie.     This    operation    contributes 


greatly  to  the  beauty  and  elegance  of  the  polisirt 
when  the  varnish  is  applied. 

The  second  stratiuii  is  comjiosed  of  ceruses 
changed  to  flaxen  grey  by  the  mixture  of  a  litilo 
Cologne  earth,  as  much  Riiglisli  red  or  lake,  and 
a  particle  of  Prussian  blue.  First  so  make  the 
mixture  with  a  small  qiianlily  of  ceruse,  that  the 
result  shall  be  a  smoky  gr<-y,  by  the  aildition  of  the 
Cologne  earth.  The  red  which  is  added,  makes 
it  incline  to  flesh  colour,  and  the  Prussian  blue 
destroys  tlie  latter  to  form  a  dark  flaxen  grey.  Tli« 
aildition  of  ceruse  brightens  the  tone.  This  stra., 
tuni  and  the  next  are  ground,  and  mixed  up  with 
varnish  as  before. 

I'his  mixture  of  colours,  which  jiroduces  flaxen 
^rey,  has  the  advantage  ever  pearl  grey,  as  it  de- 
teiids  the  ceruse  from  the  impression  of  the  aii 
and  light,  wdiich  makes  it  assume  a  yellowish  tint. 
Flaxen  grey,  corrijiosed  in  this  manner,  is  unalter- 
able. Besides,  the  essence  which  forms  the  vehi- 
cle of  the  first  stratum  contributes  to  bi'iiig  forth  a 
cf.dour,  the  tone  of  which  decreases  a  little  by  the 
eflect  of  drying.  This  observation  ouglit  to  serve 
as  a  guide  to  the  artist,  in  regard  to  the  tint, 
which  is  always  stronger  in  a  liquid  mixture  than 
when  the  matter  composi'ig  it  is  extended  in  a  thin 
stratum,  or  when  it  is  dry. 

To  make  oak  ivood  colctr. 

The  basis  of  this  colour  is  still  formed  of  ceruse. 
Three-fourths  of  this  oxide,  and  a  fourth  of  ochre 
de  rue,  umber  eai-tli,  and  yellow  de  lierri;  the  last 
three  ingredients  being  employed  in  ])roportions 
which  lead  to  the  reipiired  tint;  give  a  matter 
equally  proper  for  distemper,  varnish,  and  oil. 
To  make  •walnut  wood  colour. 

A  given  quantity  of  ceruse,  half  that  quantity  of 
ochre  de  rue,  a  little  umber  earth,  red  ochre,  and 
yellow  ochre  de  lierri,  compose  this  colour  proper 
for  distemper,  varnish,  au'l  oil. 

For  varnish,  grind  with  a  little  drying  nut-oil, 
and  mix  up  with  the  gallipot  varnish. 

For    oil    painting,    grind   with  fat  nil  of  pinks 
added  to  drying  oil  or  essence,  and  mix  up  with 
plain  drying  oil,  or  with  resinous  drying  oil. 
To  make  JVaples  and  JMontpellier  ycUoiv. 

The  composition  of  these  is  simple,  jellow  ochr« 
mixed  with  ceruse,  ground  with  water,  if  destined 
for  distemper;  or  drying  nut-oil  and  essence,  in 
equal  pai'ts,  if  intended  for  varnish;  and  mixed  up 
with  camphorated  mastic  varnish;  if  for  (leiicate 
objects,  or  with  gallipot  varnish,  give  a  very  fine 
colour,  the  splendour  of  which  depends  on  the 
doses  of  the  ceruse;  which  must  be  varied  accord- 
ing to  the  particular  nature  of  the  colouring  mat- 
ter employed.  If  the  ground  of  the  colour  is  fur- 
nished by  ochre,  and  if  oil  painiing  be  intended, 
the  grinding  with  oil  added  to  essence  may  be 
omitted,  as  essence  alone  will  be  sufficient.  Oil, 
however,  gives  more  [iliability  and  more  body. 
I'o  make  jotiqtul. 

This  is  employed  only  in  distemper.  It  may, 
however,  be  used  with  varnish.  A  vegetable  co- 
lour serves  as  its  base.  It  is  made  with  Dutch  pink 
and  ceruse,  and  ground  with  mastic  gallipot  vai'- 
nisn,  and  mixed  up  with  gallipot  variiihli. 
To  make  golden  yellow  colcur. 

Cases  often  occur  «  hen  il  is  necessary  to  pro- 
duce a  gold  colour  without  employing  a  metallic 
substance.  A  colour  capable  of  forming  an  illu- 
sion is  then  given  to  the  composition,  the  greater 
part  of  which  consists  of  yellow,  'i'his  is  accom- 
[liished  by  Naples  or  Moiitpellier  yellow,  bright- 
ened by  Siia'iish  wiiite,  or  by  white  of  Moral,  mix- 
ed with  ochre  de  Bcrri  and  realgar.  The  last  sub 
stance,  even  in  small  quantity,  gives  to  llie  mixture 
acolour  imitating  gold,  and  whichmay  beemployefl 
in  distemper,  vart;ish,  or  oil.  When  destined  foroil, 


38 


UNl\'EKSAl.  RECEllT  BOOK. 


it  is  g^onnrl  't\^h  dn'ing  or  pure  nut-oil  added  to 
essence,  am!  mixed  up  wiili  di-vinp;  oil. 

7  ■.  make  chamois  and  huff  colour. 
V'ellow  is  the  foundation  of  eliamois  colour, 
which  is  modified  l)y  a  ijarticle  of  minium,  or  what 
.s  better,  cinnabar  and  ceruse  in  small  (|Uantity. 
This  colour  may  be  employed  in  distemper,  varnish, 
and  oil.  For  varnish,  it  is  ground  with  one  half 
e:)mmon  oil  of  pinks,  and  one  half  of  niaslic  galli- 
pot varnish.  It  is  mixed  with  common  gallipot 
varnish.  For  oil  painting,  it  is  ground  and  rai.xed 
up  with  drying  oil. 

'To  make  olive  colour  for  oil  ami  vurnish. 

Olive  colour  is  a  composition  tlie  shades  ot  w  hicli 
mav  be  diversified.  Black  and  a  little  blue,  mixed 
M'ith  veltow,  will  produce  an  olive  colour.  Yel- 
low de  Berri,  or  d'Auvergne,  with  a  little  verdi- 
gris and  charcoal,  will  also  form  this  col  )ur. 

It  is  ground  and  mixed  .ip  with  mastic,  i^allipot 
ar.d  common  gallipot  varnishes.  For  oil  [lainting, 
it  is  ground  with  oil  added  to  essence,  and  mixed 
up  with  drying  oil. 

To  make  olive  colour  for  distemper. 

When  intended  for  distemper,  it  will  be  neces- 
sa)T  to  make  a  change  in  the  composition.  The 
yellow  abovementioned,  indigo,  and  ceruse,  or 
Spanish  white,  are  the  new  ingredients  which  must 
be  employed. 

To  make  blue  colours. 

Blue  belongs  to  the  order  of  vegetable  substances, 
like  indigo  ;  or  to  that  of  metallic  substances,  like 
Prussian  blue  ;  or  to  that  of  stony  minei'al  sub- 
stances, as  ultra  marine;  or  to  that  of  vitreous  sub- 
stances coloured  by  a  metallic  oxide,  as  Sa\Gn  blue. 
Ultra  marine  is  more  particularly  reserved  tor  pic- 
tures. The  same  may,  in  some  degi-ee,  be  said  of 
Saxon  blue. 

When  prussiate  of  iron  or  indigo  is  employed 
without  mixture,  the  colour  produced  is  loo  dark. 
It  has  no  splendoui-,  and  very  often  the  ligiit  niakes 
it  appear  black;  it  is,  therefore,  usual  to  .soften  it 
with  white. 

To  make  blue  distemper. 

Grind  with  water  as  much  ceruse  as  may  be 
thought  necessaiy  for  the  whole  of  the  intended 
work;  aii.l  afterwards  mix  it  with  indigo,  or  Prus- 
sian blue. 

This  colour  produces  very  little  effect  in  distem- 
ner,  '  ut  it  is  not  very  favourable  to  the  ()lay  of  the 
light;  uut  it,  soon  acquires  brilliancy  and  splendour 
beneath  the  vitreous  lamina  of  the  varnish.  Paint- 
ing in  distemper,  when  carefully  varnished,  pro- 
duces a  fine  effect. 

To  mcike  Pnissian  blue  pid;it. 

The  ceruse  is  ground  with  oil,  if  for  varnish 
made  with  essence,  or  merely  with  essence,  which 
is  equally  proper  for  oil  painting;  and  a  quantity  of 
eiuier  of  these  blues  sufficient  to  produce  the  re- 
quired tone  is  added. 

!■  or  varnish,  the  ceruse  is  generally  ground  with 
oil  of  pinks  added  to  a  little  essence,  and  is  mixed 
up  with  camphorated  mastic  varnish,  if  the  colour 
is  destined  for  delicate  objects;  or  with  gallipot 
varnish  if  for  wainscoting.  This  colour,  when 
g'.'ound  and  mixed  up  with  drying  oil,  produces  a 
fine  effect,  if  covered  by  a  solid  varnish  made  with 
alcokol  or  essence. 

If  ibis  oil  colour  be  destined  for  expensive  arti- 
cles, such  as  \alusble  furniture  subject  to  friction, 
it  may  be  glazed  \vfth  the  turpentine  coi;al  var- 
nish. 

To  make  SaT07i  blue. 

Saxon  blue,  a  vitreous  matter  coloured  by  oxide 
of  cobalt,  gives  a  tone  of  colour  different  from  that 
of  the  prussiiite  of  iron  and  indigo.  It  is  eiuployed 
for  sky-blues.  The  case  is  the  same  with  blue  ve:--' 
Uiter,  a  preparation  made  from  o.>iide  of  coi)iier  and 


lime.      Roth  these  l>lues   stand  well  in  distempei, 
in  varnish,  and  in  oil. 

Saxon  blue  rei|ui^'es  to  be  ground  with  dryinn 
oil,  and  to  be  mixed  with  gallipot  varnish.  If  in- 
tended for  oil  painting,  it  is  to  be  mixed  up  with 
resinous  drying  oil,  which  gives  body  to  this  vitre 
ous  matter. 

To  make  blue  verditer. 

This  mav'  be  ground  with  pure  alcoholic  varnish 
added  to  a  little  essence;  and  may  be  mixed  rip 
with  com|.ound  mastic  varnish  if  the  colour  is  to 
be  applied  to  delicate  articles.  Or  mastic  gallipot 
varnish,  added  to  a  little  drying  oil,  may  be  used 
for  grinding,  and  common  gallipot  varnish  for 
mixing  up,  if  the  painting  is  intended  for  ceilings, 
wainscntmg,  kc.  This  colour  is  soft  and  dull, 
and  requires  a  varnish  to  heighteji  the  tone  of  it, 
and  give  it  play.  Turpentine  copal  varnish  is  pro- 
per for  this  purpose,  if  the  article  has  need  of  a 
durable  varnish. 

To  make  green  color'r. 

Every  green  colour,  simple  or  compound,  when 
mixed  up  with  a  whi.e  ground,  becomes  soft,  am! 
gives  a  sea-green  of  greater  or  less  strength,  and 
more  or  less  delicate,  in  the  ratio  of  the  respective 
quantities  of  the  principal  colours.  Thus,  green 
oxides  of  cop]ier,  such  as  mountain  green,  venli- 
gris,  drv  crvstallized  acetate  of  copper,  green  com- 
posed with  blue  verditer,  and  the  Dutch  pink  of 
Troyes,  or  any  other  yellow,  will  form,  with  abase 
of  a  white  colour,  a  sea  green,  the  intensity  of  which 
may  be  easily  changed  or  jnodified.  The  white 
ground  for  painting  in  distemper  is  generally  cora- 
pose<l  ot  Bougival  white  (white  marl),  or  white  of 
Troyes  (clialk),  or  Spanish  wiiite,  (i)Ureclay);  out 
for  varnish  or  oil  painting,  it  is  sought  for  in  a  me- 
t.illic  oxide.  In  this  case,  ceruse  or  pure  whit? 
oxide  of  load  is  employed. 

To  make  sea  green  for  distemper. 

Grind  separately  with  water,  mountain  greena'ul 
ceruse;  and  mix  up  with  parchment  size  and  water 
adding  ceruse  in  sufficient  quantity  to  produce  the 
degree  of  intensity  required  in  the  colour.  Watin 
recommends  the  use  of  Dutch  pink  of  Troyes  ii.nd 
white  o^ide  of  lead,  in  proportions  pointed  out  by 
experience ;  because  the  colour  thence  resulting  is 
mote  durable. 

In  the  case  of  a  triple  composition,  begin  to  make 
the  green  by  mixing  Dutch  pink  with  blue  verdi- 
ter, and  ttien  lower  the  colour  to  sea  green,  by  the 
additio;.    if  ceruse  ground  with  water. 

To  make  sea  green  for  varvish  and  oils. , 

Varnish  requires  that  this  colour  should  possess 
more  body  than  it  has  in  <listemper:  and  this  it  ac- 
quires from  tlie  oil  which  is  mixeil  with  it.  Thi'- 
addition  even  gives  it  more  splendour.  Besides,  a 
green  of  a  laetallic  nature  is  substituted  for  the 
green  of  the  Dutch  pink,  which  is  of  a  vegetable 
nature. 

A  certair.  quantity  of  verdigi-is,  pounded  and 
sifted  through  a  silk,  sieve,  is  ground  separately 
with,  nut  oil,  b.alf  drying  and  half  fat;  and  if  the 
colour  is  uUendcd  for  metallic  surfaces,  it  must  be 
diluted  with  camphorated  mastic,  or  gallipot  var- 
nish. 

On  the  other  hand,  the  ceruse  is  ground  with  es- 
sence, or  with  oils  to  which  one  halt  of  essence  has 
been  added,  and  the  two  colours  are  mixed  in  lU'o- 
portions  relative  to  the  degree  of  intensity  intended 
to  be  given  to  the  mixture.  It  may  readily  be  con- 
ceived that  the  principal  part  of  this  compositi'-n 
consists  of  ceruse. 

If  this  colour  be  destineil  for  aiiii.les  of  a  certain 
value,  crystallized  verdigiis,  driei!  au<l  pulverized. 
ou,;l>l  ta  l)e  substituted  for  common  verdigris,  a^'] 
the  painting  must  bo  covered  with  a  stratum  of  t'u 
tranSDarent  or  turpentine  copal  varnislx. 


OIL  AND  WATER  COLOURS. 


St- 


The  sea-»reens,  which  admit  into  their  compo- 
gitioii  metallic  colouring  parts,  are  durable  and  do 
not  change. 

'I  he  last  compositions  may  be  employed  for  sea- 
green  in  oil  painting;  but  it  will  be  proper  to 
brighten  the  tone  a  little  more  than  when  varnish 
is  used;  because  tliis  colour  becomes  darker  by  the 
addition  of  yellow  which  the  oil  developes  in  the 
course  ot'  time. 

Green  for  doors,  shutters,  balustrades,  and  arti- 
cles exposed  to  the  air. 

Cenise  is  the  principal  base  of  this  co/our. 
When  it  is  required  to  bring  it  to  the  tone  most 
agreeable,  grind,  with  nut-oil,  two  jvarts  of  ceruse, 
and  with  essence  of  turpentine  one  part  of  verdi- 
gris. Then  mix  up  the  two  colours  with  one  half 
of  common  drj'ing  nut-oil,  and  one  half  of  resinous 
diying  nut-oil.  This  colour  appears  .it  first  to  be 
a  pale  blue  ;  but  the  impression  of  the  light  soon 
makes  it  pass  to  green,  and  in  this  state  it  is  very 
durable. 

The  doses  of  the  ceruse  ought  to  be  c.irried  to  a 
third  more,  when  the  colour  is  intended  to  be  em- 
[doyed  in  the  centre  of  large  cities:  without  this 
precaution  it  acqu'res  a  gloomy  tone,  which  leads 
io  a  blackish  green.  This  eft'ect  arises  from  tbe 
thick  atmosphere,  and  the  exhalations  wliich  viti- 
ate the  air  in  large  cities.  In  these  cases  wliite 
ought  to  be  preferred  to  yellow,  as  the  ground  to  a 
green  colour.  The  custom  among  painters  is  to 
make  the  first  coating  yellow. 

To  make  compound  green  for  rooms. 

Take  two  pounds  of  ceruse,  four  ounces  of  Dutch 
pink  of  Trojes,  and  one  ounce  of  Prussian  blue  or 
indigo.  This  mixture  produces  a  green,  the  in- 
tensity of  which  mav  be  increased  or  diminished 
by  the  addition  of  yellow  or  blue.  Griiul  with  oil, 
to  which  a  fourth  part  of  essence  has  i;een  ai'.ded, 
•ini^  mix  up  with  camphorated  mastic  or  gallipot 
varnish.  Uoth  these  contribute  to  the  durability 
of  the  Colour.  If  it  be  required  to  destroy  tlie 
smell  of  the  turpentine,  form  a  glazing  with  com- 
pound mastic  varnish. 

To  make  a  green  for  articles  exposed  to  friction,  as 
■wheels  of  car7-iages,  &c. 

The  great  wear  to  which  carriages  are  exposed 
by  friction  and  continual  washing,  requires  that  a 
durable  varnish  should  be  em[)loyed  when  they  are 
painted.  Whatever  care  may  be  taken  by  coach- 
men, it  is  impossible  that  continual  rubbing  with 
a  mop  or  sponge,  which  becomes  filled  with  eiU'lhy 
particles,  should  not  '^  roikice  an  alteration  in  the, 
best  varnish.  To  render  the  work  solid,  first  ap- 
[)Iy  a  ground  composed  of  boiled  linseed  oil,  ceruse 
[)reviously  dried  over  a  i)retty  strong  fire,  to  make 
it  lose  the  white,  and  a  little  white  vitriol,  in  a 
dose  of  a(}Uarler  of  an  ounce  to  each  pound  of  mat- 
ter. Tbe  second  stratum  must  be  composed  of  tlie 
[ireceding  green  colour,  viz.  two  parts  of  ceruse, 
aad  one  part  of  verdigris,  pulverized  and  grouhd 
VI  ilh  boiled  nut-oil,  added  to  a  fourth  part  of  tat 
oil  of  pinks,  and  mixed  up  with  drying  oil.  The 
tliird  stratum  cmsists  of  the  same  colour  mixed 
rji  witli  camphorated  copal  varnish. 

To  make  red  for  the  bodies  of  carriages. 

Artists  ihffer  in  regard  to  the  composition  of 
!ie  first  strata.  Matin  recommends  red  de  Herri, 
^akind  of  argillaceous  ochre,  mixed  with  lithargeV 
Others  prefer  red  oxide  of  lead.  Either  of  these 
substances  m  ly  be  employed,  as  the  artist  finds 
most  convenient.  Take  one-third  of  these  bases 
for  the  first  stratum,  adding  a  little  litharge, 
!;iound  on  por[ihvry,  if  red  de  lierri  !)e  used, 
(jrind  with  oil,  half  lat  and  half  drying,  and  mix 
up  with  drying  oil.  Tiie  second  stratum  should 
be  red  oxide  of  lead,  ground  with  drying  oil,  added 
\o  one  half  of  essence.     The  tliird  cudil  to  be 


composed  in  the  same  manner,  but  with  vermil- 
ion. Now  glaze  the  whole  with  fat  copal  varnish, 
heightened  with  a  little  vermilion,  and  hasten  the 
desiccation  of  the  varnish  by  exposure  to  the  sun, 
or  to  a  strong  current  of  air. 

The  red  is  of' en  prepared,  from  motives  oi 
economy,  with  red  oxide  of  lead,  without  ver- 
milion. 

To  paint  in  varnish  on  ivood. 

Lay  on  the  wood  two  coats  of  Troyes  whi'c,  di 
luted  with  size  wa'.er.  Next,  lay  over  tnese  a 
third  coat  of  ceruse,  then  mix  the  colour  wanted 
with  turpentine  oil;  add  the  varnish  to  it,  and  lay 
it  on  the  wood,  previously  prepared  as  follows: — 

Polish  tlie  wood  first  with  shave-grass  or  horse- 
tail, and  then  with  pounce-stone.  Lay  afterwards 
six  or  seven  coats  of  colour,  mixed  with  varnisli, 
allowing  after  each  coat,  a  sufficient  time  to  dry, 
before  laying  on  the  next;  then  polish  over  the  last 
coat  with  pounce-stone,  ground  on  marble  into  a 
subtle  pov/der.  When  this  is  done,  lay  two  or 
three  coats  of  pure  white  varnish.  As  soon  as  this 
is  dry,  rub  it  over  with  a  soft  rag,  dipped  in  fine 
olive  oil;  then  rub  it  with  tripoli,  reduced  to  sulj- 
tle  powder,  and  having  wiped  it  with  a  clean 
l)iece  of  linen,  pass  a  piece  of  wash  leather  all 
over  it. 

To  make  red  for  ciiffets. 

Varnish  with  vermilion  is  not  confined  merely 
to  the  wheels  and  bodies  of  carriages;  it  often 
forms  the  ground;  and  in  this  case  it  ought  to  be 
treated  in  the  same  manner.  It  requires,  however, 
a  little  more  labour.  After  the  first  stratum  is  ap- 
plied, it  is  rubbed  with  pumice-stone;  the  varnish 
is  then  laiil  on.  at  several  times,  and  polished. 
Grind  with  boiled  oil,  added  to  essence,  red  oxide 
of  lead,  and  mix  up  with  gallipot  varnish.  The 
second  stratum  is  formed  of  vermilion,  heighten- 
ed with  a  small  particle  of  Naples  yellow.  Then 
apply  a  third  stratum  of  the  varnish  of  the  second, 
a  little  charged  with  vermilion.  Tliis  varnish  is 
very  durable,  and  is  susceptible  of  a  fine  polish. 
To  make  bright  red. 

A  mixture  of  iake  with  vermilion  gives  that 
beavitiful  bright  red  which  painters  employ  for  the 
sanguine  parts.  This  red  is  sometimes  imitated 
lor  varnisliing  small  apjiendages  of  the  toilette.  It 
"Mght  to  be  ground  with  varnish,  and  mixed  up 
with  the  same,  after  which  it  is  glazed  and  polish- 
ed. The  mastic  gallipot  varnish  is  used  for  grind- 
ing; gallipot  vari'iish  for  mixing  up;  and  campho- 
rated mastic  varnish  for  glazing. 

To  make  crimson,  or  rose  colour. 

Carminated  lake,  that  which  is  composed  ot 
alum,  charged  with  the  colouring  part  of  cochineal, 
ceruse,  and  carmine,  forms  a  beaulitul  crimson. 
It  requires  a  particle  of  vermilion  and  of  white  lead. 

The  use  of  this  varnish  is  confined  to  valuable 
articles. 

To  make  violet  colour. 

Violet  is  made  indiflerently  with  red  and  blacK, 
or  red  and  blue;  and  to  render  it  more  splendid, 
with  red,  white,  and  blue.  To  compose  \iolet, 
therefiire,  applicable  to  varnish,  take  minium,  or 
what  is  still  better,  vermilion,  and  grind  it  with 
the  camphorated  mastic  varnish,  to  which  a  fourlli 
|iart  of  boiled  oil,  and  a  little  ceruse  have  been 
added:  then  ad<l  a  little  Prussian  blue,  ground  iu 
oil.  The  pi-nportions  requisite  for  the  degree  ot 
intensity  to  be  given  to  tiie  colour  will  soon  be 
founii  by  experience.  The  while  brightens  the 
lint.  'I'iie  vermilion  and  Prussian  biue,  separate 
or  mixed,  give  liardtones,  which  must  be  soften- 
ed by  an  internieiliale  substance,  that  modifies,  to 
their  advantage,  the  reflections  of  the  light. 
To  make  cliesnut  colour. 

This  colour  is  composed  of  red,   yellow,   ariC 


40 


XTSlVERSAh  liECEIPT  BOOK. 


slack.  The  English  red,  or  red  ochre  of  Au- 
rergne,  ochre  de  rue,  and  a  little  black,  form  a 
dark  chesnut  colour.  It  is  jiroper  tor  jiaintin.^  of 
every  kind.  If  English  red,  which  is  doer  than 
that  of  Auvergne,  he  employed,  it  will  be  proper, 
when  the  colour  is  intended  for  wiu-nish,  to  grind 
it  with  drying  nut  oil.  The  ochre  of  Auvergne 
may  be  ground  with  the  mastic  gallipot,  and  mixed 
up  with  gallipot  varnish. 

The  most  experienced  artists  grind  dark  co- 
Jours  with  linseed  oil,  when  tlie  situation  will  ad- 
mit of  its  being  used,  because  it  is  more  diying. 
For  articles  without  doors  nut  oil  is  preferable. 
The  colours  of  oak-wood,  walnut-tree,  chesnut, 
olive,  and  yellow,  recjuire  the  addition  of  a  little 
litharge  ground  on  porpliyrj';  it  liastens  the  desic- 
cation of  the  colour,  and  gives  it  body. 

But  if  it  is  intended  to  cover  these  colours  with 
varnish,  as  is  generally  done  in  wainscoting,  they  j 
must  be  mixed  up  with  essence,  to  which  a  little 
oil  has  been  added.  The  colour  is  then  much  bet- 
ter disposed  to  receive  the  varnish,  under  which  it 
exhibits  all  the  splendour  it  can  derive  from  the 
retiection  of  the  light. 

To  make  a  dr'jer  for  pidnting. 

Vitreous  oxide  of  lead  (litharge),  is  of  no  other 
use  in  painting  than  to  free  oils  from  their  greasy 
particles,  for  the  purpose  of  communicating  to 
them  a  dning  quality.  Red  litharge,  however, 
ouglit  to  be  preferred  to  the  greenish  yellow:  i*.  is 
not  so  h.ard,  and  answers  belter  for  the  purpose  to  ] 
which  it  is  destined.  j 

When  painters  wish  to  obtain  a  commor.  colour 
of  the  ochrev  kind,  and  have  no  boiled  oil  by  them, 
they  may  paint  with  linseed  oil,   not  freed  from  its 
greasy  particles,   by  mixing  with  the  colour  about 
two  or  three  parts  of  litharge,  ground  on  a  piece  ■. 
of  porphyry  with  water,  dried,  and  reduced  lu  rtne  \\ 
powder,' for    16  parts  of  oil.     The  coloui   has  a  ; 
g^eat  deal  of  bony,  and  dries  as  speedily  as   it 
mixed  with  drying  oil. 

Siccitive  oil.  \ 

Boil  together  for  two  hours  on  a  slow  and  equal  | 
fire,  half  an  ounce  of  litharge,   as  much  calcined  \ 
ceruse,  and  the  same  of  terre  d'ombre  and  talc,  ; 
with  one  pound  of  linseed  oil,   carefully  stirring  : 
the  whole  time.     It   must  be   carefully  skimmed 
and  clarified.     The  oldei  it  grows  the  better  it  is. 
A  quarter  of  a  pint  of  this  dryei'  is  required  to 
every  pound  of  colour. 

To  make  cheap  beautiful  green  pdint. 

The  cost  of  this  paint  is  less  than  one-fourth  of 
oil  colour,   and  the  beauty  fitr  superior.      Take  4 
pounds  of  lioman  vitriol,  and  pour  on  it  a  tea-ket- 
tle full  of  boiling  water;  when  dissolved,   add  2 
pounds  of  pearl  ash,   and   stir  the  mixture  well 
with  a  stick,   until  the  effervescence  cease:  then 
add  a  quarter  of  a  pound  of  pulverised  yellow  ar-  ! 
seme,  and  stir  the  whole  together.     Lay  it  on  with 
a  paint  brush,  and  if  the  wall  has  not  been  painted 
before,  two,  or  even  three  coals  will  be  requisite.  ; 
To  paint  a  common  sized  room  with  this  colour, 
will  not  cost  more  than  5  or  6  dollars.     If  a  pea- 
green   is  required,  put  in  l<ss,  and  if  an  apple-  | 
green  more,  of  the  yellow  .irscnic.  li 

Tj  paint  in  fresco. 

It  is  performed  witli  water-colours  on  fresh  '.■ 
plaster;  or  a  wall  laid  with  morlar  not  dry.  This  I 
sort  of  panning  has  a  great  advantage  by  its  incor-  j 
poratin^  with  ihe  mortar,  and,  dr)  ing  along  with  i 
it,  becomes  very  duraoie. 

The  ancients  painted  on  stucco;  and  we  may  I 
remark  in  Vitruvius,  wliat  iiMinile  care  they  took  i 
in  tnuking  the  plastering  of  their  buiUiings,  to  ren-  ' 
derth^m  beautiful  iiid  iasiing;  though  tiie  modern 
painters  find  a  plaster  of  liiui  and  sand  preferable  i 
U-'  it.  i 


To  paint  fire  places  and  hearing 

The  Genevese  employ  a  kind  of  stone,  kpown 
under  the  name  of  molasse,  for  constructing  fiie- 
places  and  stoves,  after  the  German  manner.  Tins 
stone  is  brought  from  Saui-a,  a  village  of  Savoy, 
near  Geneva.  It  has  a  greyish  colour,  inclinin;^ 
to  blue,  which  is  veiy  agreeable  to  the  eye.  This 
tint  is  sin)ilar  to  that  communicated  to  common 
white-washing  with  lime,  chalk,  or  gypsum,  the 
dulness  of  which  is  corrected  by  a  particle  of  blue 
e.xtract  of  indigo,  or  b\'  charcoal  blaek. 

To  make  red  distemper  for  tiles. 

Dip  a  brush  in  water  from  a  common  ley,  or  m 
soapy  water,  or  in  water  charged  with  a  2'>th  p.u-t 
of  the  carbonate  of  potash  (alkali  of  potash),  and 
draw  it  over  the  tiles.  This  washing  thoroughly 
cleanses  tiiem,  and  disposes  all  the  parts  of  ilic 
pavement  to  receive  the  distemper. 

^Vllen  dry,  dissolve  in  8  (lints  of  water  half  a 
pound  of  Flanders  glue;  and  while  the  mixture  is 
boiling,  add  two  pounds  of  red  ochre;  mix  the 
wliole  with  great  care.  Then  apply  a  stratum  of 
this  mixture  to  the  pavement,  and  when  dry  api))y 
a  second  stratum  with  drying  iinseed  oil,  and  a 
third  with  the  same  red,  mixed  up  with  size. 
When  tlie  whole  is  dry,  rub  it  with  wax. 
To  distemper  in  badigeon. 

Badigeon  is  employed  for  giving  an  uniform  tint 
to  houses  rendered  brown  by  time,  andlo  churches. 
Badigeon,  in  general,  has  a  yellow  tint.  Th;it 
whicli  succeeds  best  is  composed  of  the  saw-dust 
or  powder  of  the  same  kind  of  stone,  and  slacked 
lime,  mixed  up  in  a  bucket  of  water,  holding  in 
solution  a  pound  of  the  sulphate  of  alu.uina,  (alum). 
It  is  applied  with  a  brush. 

At  Paris,  and  in  other  parts  of  France,  where 
the  lai"ge  edifices  are  constructed  of  a  soft  kind  of 
stone,  which  isvellow,  and  sometimes  white,  when 
it  comes  from  ihe  quarry,  but  wliich  in  time  be- 
couieF  brown,  a  little  ochi-e  de  rue  is  substituted 
tor  the  powder  of  the  stone  itself,  and  restores  to 
Uic  edifice  its  original  tint. 

To  make  red  lead. 

Fuse  a  quantity  of  lead  upon  a  hearth,  and  work 
it  about  with  an  iron  wet,  till  tiie  calx  acquires  a 
yellow  colour.  Then  grind  it  small  with  water  at 
a  mill,  constructed  for  the  purpose;  and  weil  wasn 
it  to  deprive  it  of  small  lumps,  which  may  remain 
uncalcined.  Put  this  massicot,  well  dried,  in^.o  stone 
])ots,  which  are  placed  horizontally  in  the  colour 
furnace,  fill  them  something  more  than  a  quarter 
full,  and  heat  them  till  they  acquire  a  red  colour; 
lilace  a  brick  at  the  mouth  of  each  pC  to  ■^onfine 
the  heat;  but  remove  it  occasionally  to  work  tiie 
matter  about.  By  continuing  tiiis  lieat  a  sufficient 
time,  tlie  colour  will  become  finer  till  the  minium 
is  perfect. 

Red  lead  from  lead,  and  also  from  litharge,  is 
not  so  good  as  the  former,  en  account  of  the  sco'-ia 
of  other  substances  mixed  with  the  litliarge.  '1  he 
makers  of  flint-glass,  w  ho  use  much  red  lead  in 
their  glass,  find  that  it  does  not  flux  so  well  as  tiiat 
madeVrom  tlie  direct  oxidation  of  the  metal,  as  prac- 
tised in  ihe  county  of  Derby.  Those  furnaces  are 
like  a  baker's  oven,  with  a  low  vaulted  roof,  and 
two  partv-walls,  rising  from  their  floor,  wliicb 
leave  a  middl-.  space,  wlicrethe  pit-coal  is  burnec- 
the  flame  being  drawn  over  the  party- walls,  strikes 
on  the  roof,  and  is  thence  reflected  on  eacii  side,  by 
which  the  lead  there  is  kept  melted.  Tlie  surtac 
of  lead,  by  its  exposition  to  air,  becomes  iiistanti}' 
covered  with  a  dusty  pellicle,  which  issuccessivdy 
removed:  the  greater  part  of  the  meud  is  thus  con- 
verted  into  ayellowish-gree^i  powder,  whicli  isafter- 
wards  ground  fine  in  a  mill,  and  washed;  tlie  he- 
terogeneous particles  of  lead,  still  reinaiiiiiig,  are 
separated  by  passing  Uie  was.'  through  sieves;  tli« 


OIL  ANT)  WATKR  COLOURS. 


vetlcM  colour  becomes  iiiiiforift,  and  is  c:iHeil  mis- 
•iicol,  l)y  tlie  piiiutiM-s.  The  yellow  oxide,  well 
iliittd,  istlu-)\vn  ai^a'm  into  tlie  fni-nnc-e,  wliere  il 
IS  coiistMntly  stinvil  in  a  continual  heat;  so  tiiat  in 
ahout  48  hours,  this  oxide  acipii res  a  vivid  red,  in- 
(•.lininj>-  to  oraiu'e  colour,  and  is  known  hy  the  name 
of  minium,  or  red  lead. 

The  red  le.id  made  in  France  is  of  a  consivler- 
ablv  worse  ([Uality  than  what  is  made  in  England 
or  Holhiufl.  A  ton  of  lead  i^enerally  skives  twenty- 
two  hundred  weisjht  of  minium.  It  is  said,  that  at 
N-reni!)erg  the  increase<l  weii^l.t  of  red  lead 
Amounts  to  one-fifth  of  the  metal;  this  mav  pio- 
hahly  depend  on  the  method  employed,  as  Watson 
thinks.  Nemnann  says,  that  the  hi'st  Venetiai) 
minium  is  made  fi-om  ceruse,  or  white  lead. 
To  nuikc  a  coin/i'j.iitirjii,  fur  rendering  ninviis,  lin- 
en, and  chth,  dnrah'e,  pliuhl',  and  wuter-prouf. 
To  make  it  black. 

First,  the  canvas^  linen,  or  cloth,  is  to  he  wasli- 
ti\  with  h'lt  or  cold  water,  the  former  preferable, 
so  as  to  discharw  the  stiff'eniii'j  wjiicji  all  new  can- 
vas, linei.)  or  cloth  contains;  when  the  stiiiening  is 
perfectlv  dischargee,  hang  the  can\as,  linen,  or 
cloth  up  to  ilry;  when  perfectly  so,  it  must  be  con- 
stantly rul)bed  by  the  hand  until  it  becomes  supple; 
ir  my't  then  he  stretched  in  a  hollov/  frame  very 
tight,  and  th>  following  ingredients  are  to  t)e  laid 
on  with  a  i)rnsh  for  t!ie  first  coat,  viz.  eigiit  (juarts 
of  boiled  1.  iseed  oil,  half  an  ounce  of  burnt  umher, 
a  ijuarter  ot  an  ounce  of  sugar  of  leiwl,  a  ([uarter  of 
an  ounce  of  wliite  vitriol,  a  quarter  of  an  ounce  of 
white  lead. 

The  above  ingredients,  exee])t  the  white  lead, 
must  be  ground  fine  with  a  s>nall  quantity  of  the 
above-mentioned  oil,  on  a  stone  and  i.iuller;  then 
mix  all  the  ingredients  up  with  lire  oil,  an<l  add  3 
oz.  of  lam|)-black.,  whicii  must  he  jiut  over  a  slow 
fire  in  an  iron  broad  vessel,  and  kept  stirred  until 
the  grease  ilisappears.  In  conse(|uence  of  the  can- 
vas being  wiished  and  then  rubhed,  ft  will  appear 
rough  anil  n.ippy:  the  following  method  must  be 
taken  with  the  second  coat,  viz.  the  same  ingredi- 
ents as  before,  except  the  white  lead;  this  coat  will 
set  in  a  few  hours,  according  to  (he  weather;  when 
s?t,  take  a  dry  iiaint-brusli  and  work  it  very  hai'd 
with  the  gnriii  of  tlie  canvas;  this  will  cause  the 
nap  to  lie  smooth. 

The  third  and  last  coat  makes  a  complete  jet 
!  lack,  which  continues  its  colour: — take  three  g:d- 
!  ins  of  boiled  linseed  oil,  an  ounce  of  burnt  umber, 
half  an  ounce  of  sugar  of  lead,  a  quarter  of  an  ounce 
of  white  vitriol,  half  an  ounce  of  Prussian  blue, 
and  a  quarter  of  an  ounce  of  verdigris;  this  must 
be  all  ground  very  fine  in  a  small  (|uantity  of  tiie 
above  oil,  then  add  fiur  ounces  of  lamp-i)lack,  put 
'Urough  the  same  process  of  fire  as  the  first  coat. 
The  aliovu  are  to  be  laid  on  and  used  at  discretion, 
in  a  similar  way  to  paint.  To  make  lead  colour, 
the  same  ingreilients  as  Ijefore  in  making  the  black, 
vvith  the  aiUlition  of  white  lead,  in  proportion  to 
the  colour  you  wish  to  liave,  light  or  dark. 
Til  make  it  gtceK. 

Yellow  ochre,  four  ounces,  Frtissian  blue,  three 
quarters  of  an  ounce,  white  lead,  tliree  ounces, 
white  vitriol,  half  an  once,  sugar  f,t  lead,  a  <(uarter 
of  ail  ounce,  '■•ood  boiled  linseed  oil  sufii'-ient  to 
make  it  of  a  thin  ([ualiiy,  so  as  to  go  lUrougii  the 
canvas. 

To  make  it  yeWrw. 

Yellow  ochre,  four  ounces,  burnt  umber,  a  quar- 
er  pf  an  ounce,  wiiite  lead,  six  or  seven  ounces, 
.vhite  vitriol,  a  iiuarter  of  an  ounce,  sugar  of  lead, 
A  (piarter  ot  an  ounce,  boiled  linseed  oil,  as  in 
green. 

7'o  make  it  red. 

lied  lead,    four  ounces,    veriuilioii,  two  ounces, 
F 


white  vitriol,  a  qTiarter  of  an  ounce,  sugnr  of  lead, 

a  quarter  of  an  ounce,  boiled  linseed  oil  as  before. 

'f'o  make  it  ^'ren. 

Take  white  lea(!,  a  little  Prussian  blue,  accord- 
ing to  the  quality  you  want,  which  will  turn  it  to 
a  grey  colour;  a  proporiion  of  sugar  of  le;(<l  and 
wliite  vitriol,  as  mentioned  in  the  other  colours, 
boiled  linseed  oil  sufficient  to  make  it  of  a  thin 
quality. 

7'o  make  it  white. 

White  lead,  four  pounds,  spirits  of  turpentine, 
qur.rter   of  a   ))int,    while  vitriol,    half  an    ounce, 
sngai- of  lead,  half  an  ounce,  boiled  oil  sufficient  I  o 
make  it  of  a  tliiu  (pialily. 

The  above  ingredients,  of  different  colours,  are 
calculated  as  near  as  possible;  but,  as  one  article 
may  be  stronger  than  another,  which  will  soon  oe 
discovered  in  using,  in  that  case  the  person  work- 
ing tiie  colour  may  add  a  little,  or  diminish,  as  iie 
may  find  necessary. 

'l"he  same  preparation  for  wood  or  iron,  only  re- 
ducing the  oil  about  three  quarts  out  of  eight,  and 
to  be  ftjqilied  in  the  same  maimer  as  paint  or  vnr- 
nish,  witli  a  brush. 


ARTISTS'  OIL  COLOURS. 

Oil  r.oloiiring  materials. 
The  composition  of  colours  as  respects  those 
leading  tests  of  excellence,  jiresi-rvalion  of  general 
tints,    and    pernianenc)'  of   brilliant   lines,    during 
their  exposure  for  many  centuries  to  the  impairing 
assauHs   of    the  atmosphere,   is  a   lu-eparalion    in 
whieh    the   ancient   preparers   of  these  oily  com- 
pounds, have  very  much  excelled,  in  their  skilful- 
ness,    the   moderns.    It   is    a  fact,  that   the  ancient 
painted    walls,   to  be  seen  at  Dendaias,  although 
ex[)Oscd  for  many  a^'es  to  the   open    air,   without 
any  covering  or  protection,  still  possess  a  perfect 
brilliancy  of  colour,  as  vivid  a?  when  painted,  per- 
haps 2000  years  ago.     The  Egyptians  mixed  their 
colours  with  some  gummy  subsfain.e,  and  applied 
them  detached  from  each  oilier,  without  any  blend- 
ing or  mixture.    They  appear  to  have  used  six  co- 
lours, viz.   white,    black,   blue,    red,  yellow,  and 
green;  they  first  covered  the  canvas  entirely  with 
white,  upon  which  they  traced  the  design  in  black, 
leaving  out  the  lights  of  the  ground  ciloiir.    They 
used    i.iinium  for  red,   ami    generally   of  a    dam 
tinge.      Pliny  mentions  some    \iainle(i   ceilings  in 
his  ilay  in  the  town  of  Ardea,   whicli  had  been  ex- 
ecuted at  a  date  prior  to  the  foundation  of  Rome. 
He  expresses  great  surprise  and  admiration  at  llieir 
li'eshness,   after  the    hqise   of   so    many  cenl.ni-ies. 
These  are,  undoubtedly,   evidences  of  the  excel- 
lences of  the  ancients  in  their  art  of  preparing  co- 
lours.    In  the  number  of  them,  there  is,  probably, 
not  much  difference   between  the  ancient  and  mo- 
j  dern  knowledge.   The  ancients  seem  to  have  been 
possessed  of  some  colours  of  wliich  we  are  igno- 
i  rant,   while  they   were  unacquainled,  themselves, 
I  with  some  in  those  more  recently  discovered.   The 
improvements  of  chemistry  have,  certainly,  in  later 
times,  enriched  painting  with  a  profusion  of  tints, 
I  to  which,  in  point  of  briiliancy  at  least,  no  comiiina- 
I  tionof  primitive  colours  known  to  the  ancient^  could 
I  pretend;   but    tiie    rapiil   fading   in   the  colours  ot 
some  of  the  most  esteemed  masters  of  tlie  Moderu 
School,  [iroves,  at  least,  there  is  something  defec- 
I  tive  in   their  bases,  or   mode   of  preparing  them. 
This  fault  is  peculiarly  evident  in  many  of  '.lie.  pro- 
ductions  from    our  esteemed   master,   .Sir  Joslii:a 
I  Re^  nobis,  which,    although    they  have   not   issued 
from  his  pallet   more  tluiii  40  years,  carry  an  im- 
I  poverishmeiil  oi  surface,   fi om  the  premature  fafl- 
I  ing  of  their  culours,   so  as  almost  to  lu.ii;,  in  many 


42 


UNIM^RSAL  RECEIPT  BOOK. 


nstances,  i  ,\e  identily  ot  chc  subjects  ihey  repre- 
sent. On  tills  liead,  (and  «  most  important  one  it  is), 
tlie  su[)eriorivy  of  tne  ancient  compounders  com- 
pletely carries  away  the  j)alm  of  merit. 
7  b  prepare  iikramarine. 
Sepai'ate  from  ilie  stone  tlie  most  apparent  parts 
of  the  ultramarine;  reduce  them  to  the  size  of  a 
\)ea,  and,  liaving  brought  them  to  a  red  heat  in  a 
crucible,  throw  them  in  tliat  state,  into  the  strong- 
est distilled  vinegar.  Then  gi'ind  them  with  tlie 
vinegar,  and  reduce  them  to  an  impalpable  powder; 
next  take  of  wax,  red  colophonium,  and  lapis  lazuli, 
an  equal  quantity,  say  half  an  ounce  of  each  of 
these  three  substances  ;  melt  the  wax  and  tlie  co- 
loj)honium  in  a  proper  vessel,  and  add  the  powder 
to  the  melted  matter,  then  pour  the  mass  into  cold 
"water,  and  let  it  rest  eight  days.  Next  take  two 
rlass  vessels  filled  with  water,  as  hot  as  the  hand 
j.m  bear,  knead  the  mass  in  tlie  water,  and  when 
lliat  t!ie  purest  part  of  the  ultramarine  lias  been  ex- 
tracted, remove  the  resinous  mass  into  the  other 
vessels,  where  finish  the  kneading  to  separate  the 
remainder;  if  the  latter  portion  appears  to  be  mi;ch 
inferior,  and  jialer  than  the  former,  let  it  rest  for 
four  days,  to  facilitate  the  precipitation  of  the  ul- 
tramarinej  which  extract  by  decantation,  and  wash 
'^t  in  fair  water. 

Ultramarine  of  four  qualities  may  be  separated 
b}'  this  process.  The  first  separation  gives  the 
finest,  and  as  the  operation  is  repeated,  the  beauty 
of  the  powder  decreases. 

Kinckel  considers  immersion  in  vinegar  as  the 
essential  part  of  the  operation.  It  facilitates  the 
division,  and  even  the  solution  of  the  zeolitic  and 
earthy  particles  soluble  in  that  acid. 

Another  method. — Separate  the  blue  parts,  and 
reduce  them,  on  a  piece  of  porphyry,  to  an  impal- 
pable powder,  which  besprinkle  with  linseed  oil, 
then  make  a  paste  with  equal  parts  of  yellow  wax, 
pine  resin,  and  colophonium,  say,  eiglr.  ounces  of 
each;  and  add  to  this  pasSe,  half  an  ounce  of  lin- 
seed oil,  two  ounces  of  oil  of  tui'pentine,  and  as 
much  pure  mastic. 

Then  take  four  parts  of  this  mixture,  and  one  of 
apis  lazuli,  ground  with  oil  on  a  piece  of  porphy- 
ry, mix  the  whole  warm,  and  suffer  it  to  digest 
for  a  month,  at  the  end  of  which,  knead  the  mix- 
ture thoroughly  in  warm  water,  till  the  blue  part 
separates  from  it,  and  at  tlie  end  of  sonie  days  de- 
cant the  liquor.  This  ultramarine  is  exceedingly 
beautiful. 

These  two  processes  are  nearly  similar,  if  we 
except  the  preliminary  preparation  of  Kinckel, 
which  consists  in  bringing  the  lapis  lazuli  to  a  red 
heat  and  immersing  it  in  vinegifr.  It  may  he  rea- 
dily seen,  by  the  judicious  observations  of  Mor- 
grart'on  the  nature  of  this  colouring  part,  lh.it  this 
calcination  may  be  hurtful  to  certain  kinds  of 
azurp.  stone.  Tiiis  preliminary  operation,  how- 
ever, is  a  test  which  ascertains  the  purity  oi  the 
rdlr'imarine. 

To  extract  the  remainder  of  ultramarine. 
Af,  this  matter  is  valuable,  some  portions  of  ul- 
tramarine ma\'  be  exti'acted  from  the  paste  which 
li'HS  been  kneaded  in  water;  notliing  is  necessaiy 
but  to  mix  it  with  four  times  its  weight  of  linseed 
oil,  to  pour  the  matter  into  a. glass  of  conical  form, 
and  10  expose  the  vessel  in  the  balneum  marite  of 
an  alembic.  The  water  of  which  must  be  kept  in 
\\  state  of  ebullitioti  for  several  hours.  The  liquidi- 
ty of  the  mixture  allows  the  ultramarine  to  sepa- 
r  ite  itself,  and  the  supernatant  oil  is  <lecanted. 
The  same  immersion  of  the  colouring  matter  in 
oil  is  repeated,  to  separate  the  resinous  parts 
which  still  adhere  to  it;  and  the  operation  is  finish- 
ed jy  boiling  it  in  water  to  separate  the  oil.     The 


deposit  is  ultramarine;  but  it  is  inferior  to  thsJ 
separated  by  the  first  washing. 
To  ascertain  vthelhe''  idlramnrine  be  adultei'ated 
As  the  price  of  ultramarine,  which  is  alrca<ly 
veiy  high,  may  become  more  so  on  atconiit  (  f  tlid 
difficulty  of  obtaining  lapis  lazuli,  it  is  of  grcut 
importance  that  painters  should  be  able  to  iletect 
adulteration.  Ultramarine  is  pure  if,  when  brought 
to  a  red  heat  in  a  crucible,  it  stands  that  trial  with  • 
out  changing  its  colour;  as  small  quantities  only 
are  subjected  to  this  test,  a  comparison  may  be 
made,  at  very  little  expense,  with  the  part  Mbich 
has  not  been  exposed  to  the  fire.  If  adulterated.  ' 
it  becomes  blackish  or  paler. 

This  proof,  however,  may  not  always  be  con- 
clusive. When  ultramarine  of  the  lowest  quality 
is  mixed  with  azure,  it  exhibits  no  more  body  than 
sand  ground  on  poriihyry  would  do;  ^Itram.irine 
treated  with  oil  assumes  a  brown  tint. 

Jlnother  method. — Ultramarine  is  extracted  fiom 
lapis  lazuli,  or  azure  stone,  a  kind  of  heavy  zeo- 
lite, which  is  so  hard  as  to  strike  fire  with  steel, 
to  cut  glass,  and  to  be  susceptible  of  a  fine  polish 
It  is  of  a  bright  blue  colour,  variegated  with  white 
or  yellow  veins,  enriched  with  small  metallic 
glands,  and  even  veins  of  a  gold  colour,  which  ai-e 
only  sulphurets  of  iron  (martial  pyrites):  it  breaks 
irregularly.  The  specimens  most  esteemed  are 
those  charged  with  the  greatest  quantity  of  blue. 

Several  artists  have  employed  their  ingenuity  on 
processes  capable  of  extracting  ultramarine  in  its 
greatest  purity:  some,  however,  are  contented  with 
separating  the  uncoloured  portions  of  the  stone, 
reducing  the  coloured  part  to  an  impalpable  pow- 
der, and  then  grinding  it  for  a  long  time  with  oil 
of  poppies.  But  it  is  certain  that,  in  consequence 
of  this  ineffectual  method,  the  beauty  of  the  colour 
is  injured  by  parts  which  are  foreign  to  it:  and 
that  it  does  not  produce  the  whole  etfect  which 
ought  to  be  expected  from  pure  ultramarine. 

it  may  be  readily  conceived  that  the  eminent 
qualities  of  ultramarine  must  have  induced  those 
first  acquainted  with  the  processes  proper  for  in- 
creasing the  merit  and  value  of  it,  to  keei)  them  a 
I>rofouud  secret.  This  was  indeed  the  case;  ultra- 
marine was  prepared  long  before  any  account  ol 
the  method  of  extracting  and  purifying  it  was 
known. 

7'o  prepare  cobalt  blue. — Uleu  de  Thenard. 
Having  reduced  the  ore  to  powder,  calcine  it  in 
a  reverberatory  furnace,  stirring  it  fre(juently. 
The  chimney  of  tiie  furnace  should  have  a  strong 
draught,  in  order  that  the  calcination  may  be 
perfect,  and  the  arsenical  and  sulphurous  acid  va- 
pours may  be  carried  off.  The  calcination  is  to 
be  continued  until  these  vapours  cease  to  be  disen- 
gageii,  whicli  is  easily  ascertained  by  collecting  in 
a  ladle  a  little  of  the  gas  in  the  furnace;  the  pre- 
sence or  absence  of  the  garlic  odour  determines 
the  fact.  When  calcined,  boil  the  result  slightly 
in  an  excess  of  weak  nitrous  acid,  in  a  glass  ma- 
trass, decant  the  si'pernatant  liquor,  and  evaporate 
the  solution  thus  ubtained,  nearly  to  dryness,  in  a 
capsule  of  ])latiny  or  porcelain.  This  residuum  is 
to  be  thrown  into  boiling  water  and  filtered,  and  a 
solution  of  the  sub-jiliosjihate  of  soda  to  be  poured 
iiito  the  clear  litjnor,  which  pi-ecipitates  an  insolu- 
ble phosphate  of  coljalt.  After  washing  it  well  on 
a  filter,  collect  it  ivhile  yet  in  a  geladiioiis  form, 
and  mix  it  intimately,  with  eight  times  its  weight 
of  alumine,  in  tne  same  state — if  properly  done, 
the  paste  will  have  a  uniform  tint,  through  its 
wliole  mass.  This  mixture  is  now  to  be  spread  on 
smoolli  plates  aiid  put  into  a  stovec  when  dry  and 
brittle,  pound  it  in  a  mortar,  enclose  it  in  a  cover- 
ed eartlien  crucible,    and  heat  it  to  a  cheriy  red 


ARTISTS'  on.  COLOURS. 


43 


for  half  an  hour.  On  op-^niiig  the  ciiicible,  if  the 
opTation  has  been  carefii'Ii/  cnnilnctcd,  the  beaii- 
tii'ul  and  ilesirt-il  |)roiluct  will  be  found.  Care 
should  be  takcti  that  the  aliin\i'ie  in  tlie gelatin^iia 
''jrm,  le  precipitated  from  tlie  alum  by  a  sufficient 
excess  of  ammonia,  and  that  it  is  cnmpletely  puri- 
fied by  washing  with  water  filtered  tlirough  char- 
coal. 

To  make  artifcial  Saxon  blur. 

Saxon  blue  may  be  successfully  imitated,  by 
mixing  with  a  divided  earth  prussiate  of  iron,  at 
the  moment  of  its  formation  and  precipitation. 

Into  a  solution  of  144  grains  of  sulphate  of  iron, 
pour  a  solution  of  prussiate  of  potash. 

.\t  the  time  of  the  formation  of  iron,  add,  in  the 
saine  vessel,  a  solution  of  two  ounces  of  alum,  and 
pour  in  with  it,  the  solution  of  potasli,  just  suffi- 
cient to  decompose  the  sulphate  of  alumine;  for  a 
dose  of  alkali  superabundant  to  the  decomposition 
of  that  salt  might  alter  the  ])russiate  .of  iron.  It 
will,  therefore,  be  much  better  to  leave  a  little 
alum,  which  may  afterwards  be  carried  off  by 
washing. 

As  soon  as  the  alkaline  ]ic|Uor  is  added,  the  alu- 
mine  precipitated  becomes  exactly  mixed  with  the 
prussiate  of  iron,  the  intensity  of  whicii  it  lessens 
bv  bringing  it  to  the  tone  of  common  Saxon  blue. 
The  matter  is  then  thrown  on  a  filter,  an('  after 
being  washed  in  clean  water,  is  dried.  This  sub- 
stance is  a  kind  of  blue  verditer,  the  intensity  of 
which  may  vary  according  to  the  greater  or  less 
quantity  of  the  sulphate  of  alumine  decomposed. 
It  may  be  used  for  painting  in  distem[)er. 
'Jo  compose  lihie  verditer. 

Dissolve  the  copper,  cold,  in  nitric  acid  (aqua 
fortis),  and  produce  a  precipitation  of  it  by  means 
of  quick-lime,  employed  in  such  doses  mat  it  will 
be  absorbed  by  the  acid,  in  order  that  the  precipi- 
tate may  be  ])ure  cop[)er,  that  is,  u  ithout  any  mix- 
ture. When  the  liquor  has  been  decanted,  wash 
the  piecipitate,  and  spread  it  out  on  a  piece  of 
linen  cloth  to  drain,  [f  a  portion  of  this  precipi- 
tate, which  is  green,  be  placed  on  a  grinding  stone, 
and  if  a  little  (juick-lime  in  powder  be  added,  the 
green  colour  will  be  immediately  changed  into  a 
beautiful  blue.  The  [jroportion  of  the  lime  added 
is  froiT-  seven  to  ten  parts  in  a  hundred.  When 
the  whole  matter  acquires  the  consistence  of  paste, 
desiccation  soon  takes  place. 

Blue  verditer  is  proper  for  distemper,  and  for 
varnishi  but  it  is  not  fit  for  oil  painting,  as  the  oil 
renders  it  very  dark.  If  used  it  ougiit  to  be  bright- 
ened with  a  great  deal  of  white. 

To  make  JVaples  i/ello^v. 

Take  12  ounces  of  ceruse,  2  ounces  of  the  sul- 
phuret  of  antimony,  half  an  ounce  of  calcined  alum, 
I  ounce  of  sal  ammoniac. 

Pulverize  these  ingredients,  and  having  mixed 
them  thorougbly,  put  them  into  a  capsule  or  cru- 
cible ot  earlli,  and  place  over  it  a  covering  of  the 
same  substance.  Expose  it  at  first  to  a  gentle  heat, 
which  must  be  gradually  increased  till  the  capsule 
is  moderately  red.  The  oxidatnjn  arising  from 
this  process  requires,  at  least,  three  hours'  expo- 
sure to  heat  bef  ire  it  is  completed.  The  result  of 
this  calciniilion  is  Naples  veiluw,  whicli  is  ground 
:n  water  on  a  poqiliyry  slab  with  an  ivorv  spatula, 
as  iron  would  alter  the  colour.  The  (jaste  is  then 
dried  and  preserved  for  use.  It  is  a  yellow  oxide 
of  lend  and  antimonj'. 

"I'here  is  no  necessity  of  adhering  so  strictly  to 
the  doses  fts  to  prevent  their  being  varied.  If  a 
gold(  n  colour  be  required  in  the  yellow,  the  pro- 
portions of  the  sulphuret  of  antimony  and  muriate 
of  ammoniac  must  be  increased.  In  like  manner, 
•i'jrou  w'sh  it  to  be  more  fusible,  increase  the  quan- 


tities of  sulphuret  of  antimony  and  calcinejl  .sul- 
phate of  aiumine. 

To  make  JMmitpellier  yellow. 

Take  4  pounds  of  litharge,  well  sifted,  divide  ii 
int(y  four  e()'ial  portions,  and  put  it  into  as  many 
glazed  eartlien  vessels.  Dissolve  also  1  pound  ot 
Sea  salt  in  about  4  pounds  of  water. 

Pour  a  fourth  part  of  this  solution  into  each  of 
the' four  earthen  vessels,  to  form  a  light  jiaste--  Let 
the  whole  rest  for  some  hours,  and  when  the  sur- 
face begins  to  grow  white,  stir  the  mass  with  a 
strong  wooden  spatula.  Without  this  motion  it 
would  require  too  great  hardness,  and  a  part  of  the 
salt  would  escape  decomposition. 

As  the  consistence  increases,  dilute  the  matter 
with  a  new  quantity  of  the  solution;  and  if  this  is 
not  sufficient,  recourse  must  be  had  to  simple  wa- 
ter to  maintain  tlie  same  consistence.  The  pastu 
will  then  be  very  white,  and  in  the  course  ot 
twent)'-four  hours  becomes  uniform  and  free  from 
lumps;  let  it  remain  for  the  same  space  of  time, 
but  stir  it  at  intervals  to  complete  tiie  decomposi- 
tion of  the  salt.  The  paste  is  then  well  washed  to 
carry  off  the  caustic  soda  (soda  deprived  of  car- 
bonic acid)  wliich  adheres  to  it,  the  mass  is  put  In- 
to strong  linen  cloth  and  subjected  to  a  press. 

The  remaining  paste  is  distributed  in  flat  vessels; 
and  these  vessels  are  exposed  to  heat,  in  order  to 
effect  a  proper  oxidation  (calcination),  wbicli  con- 
verts it  into  a  solid,  yellow,  brilliant  matter,  some- 
times crystallized  in  transverse  strise. 

This  is  Montpellier  yellow,  which  maybe   ap- 
plied to  the  same  pjrposes  as  Na[)les  yellow. 
To  prepare  carmine. 

This  kind  of  fecula,  so  fertile  in  gradations  oJ 
tone  by  the  effect  of  mixtures,  and  so  grateful  to 
the  eye  in  all  its  shades,  so  useful  to  the  painter, 
and  so  agreeable  to  the  delicate  beauty,  is  only  the 
colouring  part  of  a  kind  of  dried  insect  known  un- 
der the  name  of  cochineal. 

A  mixture  of  36  grains  of  chosen  seed,  18  grains 
of  cutour  bark,  and  as  much  alum  thrown  into  a 
decoction  of  5  grains  of  pulverized  cochineal,  and 
5  pouiuls  of  water,  gives,  at  the  end  ol  Irom  five  to 
ten  days,  a  red  feoula,  which  when  dried  weighs 
from  40  to  48  grah.s.  This  fecula  is  carmine.  The 
remaiidng  decoction,  which  is  still  highly  colour- 
ed, is  reserved  for  the  preparation  of  carminated 
lakes. 

To  prepare  Dutcli  pink  from  -woad. 

Boil  the  stems  of  woad  in  alum  water,  and  then 
mix  tlie  liquor  with  clay,  marl  or  chalk,  which 
will  become  charged  with  the  colour  of  tlie  de- 
coction. When  the  earthy  matter  has  acquired 
consistence,  form  it  into  small  cakes,  and  expose 
them  to  dry.  It  is  under  this  form  that  tlie  Dutch 
pinks  are  sold  in  the  cf)lour  shops. 

Dutch  pink  from  yellow  berries. 

The  small  blackthorn  produces  a  fruit  which, 
when  collected-  green,  are  called  yellow  berries. 
These  seeds,  when  boiled  in  alum  water,  form  a 
Dutch  pink  superior  to  the  former.  A  certain 
quantity  of  clay,  or  marl,  is  mixed  with  the  decoc- 
tion, by  wliich  means,  the  colouring  part  of  the 
berries  unites  with  the  earthy  matter,  and  commu- 
nicates to  it  a  beautiful  yellow  colour. 
Urou'iiish  yellow  Dutch  pink. 

Boil  for  an  hour  in  12  pounds  of  water,  1  pounn 
of  yellow  berries.  1-2  pound  of  the  siiavings  of  the 
wood  of  the  Barberry  shrub,  and  1  pound  of  wood- 
ashes.  The  decoction  is  strained  through  a  piece 
of  linen  ch  th. 

Pour  into  tiiis  mixture  warm,  and  at  different 
times,  a  solution  of  2  pounds  of  the  sulphate  ol 
alumine  in  5  pounds  of  water;  a  slight  ul^erveS" 
cence  will  lake  place;  and  the  sulphate  hems  do 


44 


UNIVERSAL  RECEIPT  BOOK. 


composed,  tlie  aliimine,  which  is  yirecipitated,  will 
seize  on  liic  cnhjiiriii;;;  part.  Tiie  litpior  must  then 
he  filtered  through  a  (liece  of  close  linen,  and  the 
paste  wliiclireniainson  the  clolli,  when  divided  into 
square  pieces,  is  exposed  on  hoards  to  dry.  This  is 
brown  Dutch  pinlv,  because  tlie  claj  in  it  is  pure. 
The  intensity  of  the  colour  shews  the  f|Uality  of 
:his  pink,  wllich  is  superior  to  tliat  of  the  other 
compositions. 

Dutch  pink  for  ail  painting. 

By  sul)Stituting  for  clay  a  suhstante  which  pre- 
sent's a  niixlore  of  that  earth  and  metallic  oxide, 
the  result  will  be  Dutch  pink,  of  a  very  superior 
kind. 

Boil  separately  1  lb.  of  yellow  berries,  and  3  oz. 
of  tlie  sul[)hate  of  alumine  in  12  pounds  of  water, 
which  must  be  reduced  to  4  pounds.  Strain  the 
decoction  through  a  piece  of  linen,  and  squeeze  it 
strongly.  Then  mix  up  with  it  2  pounds  of  ceruse, 
finely  ground  on  por[)hyry,  and  1  pound  of  pulver- 
ized S[)anish  white.  Evaporate  the  mixture  till 
the  mass  accjuires  the  consistence  of  a  paste;  and 
having  formed  it  into  small  cakes,  dry  them  in  the 
shade. 

When  these  cakes  are  dry,  reduce  them  to  ])0w- 
der,  and  mix  them  with  a  new  decoction  of  yellow 
berries.  By  repeating  this  process  a  tliird  lime,  a 
brown  Dutch  pink  will  be  obtained. 

In  general  the  decoctions  must  be  warm  when 
mixed  with  the  earth.  They  ought  not  to  be  long 
kept,  as  their  colour  is  speedily  altered  by  the  fer- 
tnentation;  care  must  be  taken  also  to  use  a  wooden 
spatula  for  stirring  the  mixture. 

When  only  one  decoction  of  wood  or  yellow  ber- 
ries is  employed  to  colour  a  given  quantity  ot  earth, 
the  Dutch  pink  resulting  from  it  is  of  a  briglit-yel- 
low  colour,  and  is  easily  mixed  for  use.  W  hen  the 
colouring  part  of  sevei-al  decoctions  is  absorbed, 
the  comp  isition  becomes  brown,  and  is  mixed 
with  more  difficulty,  especially  if  the  paste  be  ar- 
gillaceous: for  it  is  the  property  of  this  earth  to 
unite  with  oily  and  resinous  parts,  adhere  strongly 
to  them,  and  incorporate  witii  them.  In  the  latter 
case,  the  artist  must  not  be  satisfied  with  mixing  the 
colour:  it  ougiit  to  he  ground,  an  operation  equallj' 
proper  for  every  kind  of  Dutch  pink,  and  even  the 
softest,  when  destined  for  oil  painting. 

1  0  make  lake  from  Brazil  -wood. 

Boil  4  oz.  of  tiie  ras[iings  of  brazil  wood  in  15 
pints  of  pure  water,  till  the  liquor  is  reduced  to  2 
pints.  It  will  be  of  a  dark  red  colour,  inclining  to 
violet;  but  the  addition  of  4  or  5  oz.  of  alum  will 
give  it  a  !iue  inclining  to  rose-colour.  When  the 
liquor  has  been  strained  through  a  piece  of  linen 
cloth  if  4oz.  of  the  carbonate  of  soda  beadiled  witli 
caution,  on  account  of  tlie  eifervescence  whicli 
takes  place,  the  colour,  which  by  this  addition  is 
deprived  of  its  mordaii*,  will  resume  its  former 
tint,  and  deposit  a  lake,  which,  when  washed  and 
[iroperlv  dried,  has  an  exceedingly  rich  and  mel- 
low violet-red  colour. 

^^iiotlier. — If  only  one  half  of  tlie  dose  of  nuneral 
alkali  be  em])loyed  for  vhis  precipitation,  the  tint 
of  the  lake  becomes  clearer:  because  the  b:ith  still 
retains  the  undecomposed  aluminous  mordant. 

Another. — If  the  method  employed  for  Dutch 
pinks  be  followetl  by  mixing  the  aluminous  decoc- 
tion of  Brazil  wood  with  pure  clay,  such  as  S()an- 
ish  white  and  white  of  Morat,  and  if  the  mixture 
be  deposited  on  a  filter  to  receive  the  necessary 
washing,  a  lake  of  a  very  bright  dark  i-ose-colour 
will  he  ohtaineil  from  the  driers. 

Jxikes  from  other  colouring  sitbstances. 

By  the  same  process  a  very  beautiful  lake  maybe 
BXtracleil  from  a  decoction  of  logwood.  In  general, 
akes  of  all  colours,  and  of  all  the  shades  of  these  co- 
our.s.  «u«v  be '-'^U'ac.te''  from  substances  whicl;  give 


up  their  colouinng  part  to  boiling  water;  because  iti» 
afterwards  cimmunicated  by  decomposition  to  tie 
alumine  preoipiUited  fr  un  sulphate  of  alumine,  by 
m..ans  of  an  alkali;  or  the  tincture  may  he  mixe* 
with  a  pure  and  exceedingly  w  hite  argillaceons  sub 
stance,  such  as  real  Spanish  white,  or  «hite  ol 
Morat. 

7'o  prejuire  ronrfe. 
Carmine  united  to  talc,  in  difterent  propnitions, 
forms  rouge  employed  for  tiie  toihtie.  Talc  is 
disiinguislied  also  by  the  name  of  Biiancon  chalk- 
It  is  a  substance  composed,  in  a  great  measure,  of 
clay,  combined  naturally  with  silex. 

(/armine,    as  well  as   carmiiiated  lakes,  the  co^ 

louring  part  of  which  is  borrowed  froii;  cochineal, 

are  the  most  esteemed  of  all  the  coin  positions  cf 

this  kind,  because  theii' colouring  part   maintains 

itself  without  degradation.     There   are  even  cases 

1  wiiere  the  addition  of  caunlic  ammonia,  which  al- 

j  tei'S   so    niaftv  colouring  matters,   is  eni;doyed  to 

j  heighten  its  colour.  It  is  for  this  jiurpose  that  tliiyje 

who  colour  prints  employ  it. 

C'armivated  lake  from  mutliler. 

I       Boil  I  jiart  of  madder  .n  from  12  to  \5  pints  of 

water,  and  continue  tlie  ebullition  till  it  he  reducefli 

to  about  2  lbs.     Then  stvain  the  decoction  through 

a  piece  of  strong  linen  cloth,  which  must  be  well 

I  Sfjueezed;  and  add  to  the  decoction  4  ^z.  of  alum. 

I  The  tint  will  be  a  beautiful  bright  re<i,  which  the 

I  matter  will  retain  if  it  bi-  mixed  with  jiroper  clay. 

In  this  case,  expose  the  thick  liquor  which  \,  thus 

produced,  on  a  linen   filter,   and   subject  it  to  one 

washing,  to  remove  tlie  alum.   The  lake,  when  ta 

ken  from  the  driers,  will  retain  this  l)iight  primi- 

I  tive  colour  given  by  the  alum. 

Jinotli/"^-  met/iod. — If  in  the  process  for  making 
this  lake,  decomjiosition  be  enqil oyed,  by  raixing 
with  the  batiian  alkaline  liquor,  the  alum,  vhich  is 
decomposed,  deprives  the  bath  of  its  mordant,  and 
the  lake,  obtained  after  the  subse(iuent  w  isliings, 
appears  of  the  colour  of  the  madder  bath,  without 
any  adilition:  it  is  of  a  reddish  brown.  In  this  ope- 
ration 7  or  8  oz.  of  alum  ought  to  he  employed  for 
each  ])0und  of  madder. 

This  kind  of  lake  is  exceedingly  fii.e,  hut  a 
brighter  red  colour  may  be  given  to  it,  by  mix- 
ing" the  washed  pre'-.ipitate  with  alum  w  ater,  before 
drying. 

Improvement  on  ditto. 
If  the  alnminated  madder  bath  be  sharpened 
with  acetate  of  lead,  or  witii  arseniate  of  potash, 
the  operator  still  obtains,  by  the  addition  of  car- 
bonate of  soda,  a  rose-coloured  lake  of  greater  or 
less  strength. 

V'o  prepare  a  substitute  for  cochtneat. 
Tlie  insects  of  the  feverfew,  or  mother  wort 
(matricaria  partheniiim),  will  produce  a  substance 
to  replace  cocliineal,  in  fine  scarlet  dyes.  To  de- 
tach, the  insects  from  the  plants,  without  bruising 
them,  and  thereby  losing  the  colouring  matter,  put 
a  quantity,  as  sixteen  pounds  of  stalks,  in  a  case 
nearly  air-tiglit,  and  heat  it  in  an  oven,  which  will 
surtbcate  the  injects.  This  quantity  will  yield  above 
a  draclimof  iliied  insects.  In  an  instance  where- 
in a  compiirison  was  made  with  cochineal,  two 
similar  pieces  of  woollen  cloth  were  ])asseii  through 
the  common  mordant  bath  of  muriate  of  tin,  and 
tlien  one  of  the  pieces  in  a  cochineal  bath,  and  the 
other  in  a  bail,  prepared  with  the  mother-wort  in- 
sects. The  ditierence  between  the  two  dyes  was 
scarcely  iierceptible,  and  they  equally  resisted  the 
chemical  re-agents.  Nor  were  tbey  destroyed  by 
sulphuric  acid,  or  oxygenated  niu;  latic  acid. 
'I'o  make  dark  red. 
Dragon's  blood,  innised  warm  in  varnish,  gives 
reds,  more  or  less  dark,  according  to  the  quantity 
of  the  colourina:  resin  wiiich  combines  with  the 


ARTISTS'  OIL  COLOURS. 


4  a 


varnish.     The  artist,  therefore,  has  it  in  his  power 
to  vary  tlie  tones  at  pleasure. 

Though  cochineal,  in  a  state  of  division,  s'ves  to 
essence  very  little  colour  in  comparison  witii  that 
which  it  coninuinicates  to  water,  carmine  may  he 
introduced  into  the  composition  of  varnish  colour- 
ed by  dras^on's  blood.  Tlie  result  will  be  a  pur- 
ple red,  from  which  various  shades  li.ay  be  easily 
formed. 

To  prepare  violet. 

A  mixtui-e  of  carminated  varnish  and  dra.2;on's 
blood,  added  to  that  coloured  by  prussiate  of  iron, 
produces  violet. 

;  0  make  a  fine  red  lake. 

Boil  stick-lac  in  water,  filter  the  decoction,  and 
«vaporate  the  clear  li(|Uor  to  dryness  over  a  gentle 
fire.  The  occasion  of  this  easy  oeparation  is,  that 
the  beautiful  red  coJoui  here  separated,  adheres 
oi\ly  slightly  to  the  oulsidesof  tlie  sticks  jjroken  otf 
the  trees  along  with  the  gum  lac,  and  readily  com- 
municates itself  to  boiling  water.  Some  of  this 
sticking  matter  also  adhering  to  the  gum  itself,  it 
is  proper  to  lioil  the  whole  together;  for  the  gum 
does  not  at  all  prejudice  liie  colour,  nor  dissolve  in 
ooiling  water:  so  tliat  after  this  operation  the  gum 
is  as  fit  for  making  sealing-wax  as  before,  and  for 
all  other  uses  which  do  not  require  its  colour. 
To  make  a  beautiful  red  lake. 

Take  any  (juantity  of  cochineal,  on  which  pour 
twice  its  weight  of  alcohol,  and  as  much  distilled 
water.  Infuse  for  some  davs  near  a  gentle  fire, 
and  then  filter.  To  the  filtered  liquor  add  a  few 
drops  of  the  solution  of  tin,  and  a  fine  red  ])recipi- 
late  will  be  formed.  Continue  to  add  a  little  so- 
lution of  tin  everv  two  hours,  till  tlie  whole  of  the 
colouring  matter  is  precipitated.  Lastly,  edulco- 
rate the  pn^cijjitate  by  washing  it  in  a  large  quan- 
tity of  distilled  water  and  then  dry  it  Jilunthlj 
Alagazine. 

To  prepare  Florentine  lake. 

The  sediment  of  cochineal  that  remains  in  the 
bottom  of  the  kettle  in  which  carmine  is  made, 
may  be  boiled  with  about  four  (juarts  of  water,  and 
the  red  liquor  left  after  the  pre(iaratiou  of  the  car- 
mine, mixed  witii  it,  and  the  whole  precipitated 
with  the  solution  of  tin.  The  red  precipitate  must 
be  frequently  washed  over  with  water.  Exclu- 
sively of  this,  two  ounces  of  fresh  cochineal,  and 
one  of  crystals  of  tartar,  are  to  be  boiled  with  a 
sufficient  quantit)'  of  water,  poured  off  clear,  and 
precipitated  with  the  solution  of  tin,  and  the  pre- 
cipitate washed.  At  the  same  time  two  pounds  of 
alum  are  also  to  be  dissolved  in  water,  precipitat- 
ed with  a  lixivium  of  potash,  and  the  white  earth 
repeatedly  washed  with  boiling  water.  Finally, 
both  precii>itates  are  to  be  mixed  together  in  their 
liijuid  state,  i)nt  u]>on  a  filter  and  dried.  For  tlie 
preparation  ot  a  cneaper  sort,  instead  of  cocliineal, 
one  pound  of  brazil  wood  may  he  employed  in  the 
preceding  manner. 

To  make  a  lakefroyn  madder. 

Inclose  two  ounces  foy  of  the  finest  Dutch  mad- 
der in  a  bag  of  fine  and  strong  calico,  large  enough 
to  hold  three  o"'  four  times  as  much.  I'ul  it  into  a 
large  marble  or  porcelain  mortar,  and  pour  on  it  a 
pint  of  clear  soft  water  cold.  Press  the  b;ig  in 
tvery  direction,  and  pound  and  rub  it  about  with  a 
pestle,  as  inucli  as  can  be  done  without  tearing  it, 
and  whrn  the  water  is  loaded  « ith  ctlour,  pour  it 
olf.  Repeat  this  process  till  the  water  comes  off 
*iut  sligl'.tly  tinged,  for  which  about  five  pints  will 
oe  sufficient.  Heat  all  the  liquoi"  in  an  earthen  or 
silver  vessel,  .till  it  is  near  boiling,  and  then  pour 
It  into  a  large  basin,  into  which  a  troy  ounce  of 
alum,  dissolved  in  a  pint  of  boiling  soft  water,  has 
teen  previously  put:  stir  the  mixture  together,  and 
wLiie  stin-ing   pour  in  gen'ly  about  l^  02.  of  a  sa- 


Ij  turated  solution  of  suh-carbonate  of  potash,  let  it 
stand  till  cold,  to  settle;  pour  off  the  clear  yellr)w 
rupior  ;  s.dd  to  the  \)recipilate  a  <|uart  of  boiling 
soft  wati  r,  stirring  it  well;  and  when  cold,  sepa- 
rate by  tdlration  the  lake,  which  should  weigh  half 
an  ounce.     Fresh  mailder  root  is  superior  to  tit" 

dry. 

7  0  give  various  to7ies  to  laLe. 

A  beautiful  tone  of  violet,  red,  and  even  of  pur- 
ple led,  may  be  ccmmunicated  to  the  colotiring 
])art  of  cochineal,  by  ailding  to  the  coloured  bath  a 
solution  of  tin  in  nitro-muriatic  acid.  Tna  effect 
will  be  greater,  if,  instead  of  this  solution,  one  of 
oxygenated  muriate  of  tin  be  employed. 

^iiinther. — -The  addition  of  arseniate  of  potash 
(neutral  arsenical  salt),  gives  shades  which  wouhl 
be  sought  for  in  vain  with  sulphate  of  aliimine 
(alum). 

To  make  a  carminated  lake  by  extracting  the  co- 
louring part  from  scai  let  cloth. 

To  prepare  a  carminated  lake  without  employ- 
ing cochineal  in  a  direct  -manner,  by  extracting  the 
colouring  matter  from  any  substance  impregnated 
with  it,  such  as  the  shearings  of  scarlet  cloth. 

Put  into  a  kettle  1  pound  of  fine  wood  ashes, 
with  40  ])ounds  of  water,  and  subject  the  water  to 
ebullition  for  a  quarter  of  an  hour:  then  filter  the 
solution  tlirough  a  piece  of  linen  cloth  till  the  li- 
quor passes  through  clear. 

Place  it  on  the  fire  ;  and  having  brought  it  to  a 
state  of  ebullition,  add  '2  lbs.  of  the  shearings  01 
shreds  of  scariet  ch)th,  dyed  with  cochineal; 
which  must  be  boiled  till  they  •ijecinie  white  ; 
then  filter  the  liciuor  again,  and  press  tlie  shred» 
to  scpieeze  out  all  the  colouring  \ii\vt. 

Put  the  filtered  liquor  into  a  clean  kettle,  an'1 
l)lace  it  over  tiie  Hre.  When  it  boils,  pour  in  u 
solution  of  10  or  I'i  ounces  of  alum  in  2  pounds 
of  filtered  spring  water.  Stir  the  whole  with  a 
wooden  spatula,  till  the  froth  tltat  is  formed  ia 
dissipated;  and  having  mixed  with  it  2  lbs.  of  a 
strong  decoction  of  Brazil  wood,  pour  it  upon  a 
filter.  Afterwards  wash  the  sediment  with  spring 
water,  and  remove  the  cloth  filter  charged  with 
it,  to  plaster  dryers,  or  to  a  bed  of  dry  bricks. 
The  result  of  this  operation  will  be  a  beautiful  lake, 
but  it  has  not  the  soft  velvety  appearance  of  thai 
obtained  by  the  first  method.  Besides,  the  colour- 
ing part  of  the  Brazil  wood  whicli  unites  to  that  oJ 
the  cochineal  in  the  shreds  of  scarlet  cloth,  lessens 
in  a  relative  proportion  the  unalteiability  of  the 
colouring  part  of  the  cochineal.  For  this  reason 
purified  potash  ought  to  be  substituted  for  the  wood 
ashes. 

To  make  a  red  lake. 

Dissolve  1  lb.  of  the  best  pearl  ashes  in  two 
quarts  of  water,  and  filter  the  liquor  through  pa- 
per; next  add  two  more  quarts  of  water  and  a  pound 
of  clean  scarlet  shreds,  boil  them  in  a  pewter  boil- 
er till  the  shreds  have  lost  their  scarlet  colour  ; 
take  out  the  shreds  and  jiress  them,  and  put  the 
coloured  water  yielded  by  them  to  the  ether  :  In 
tlie  same  solution  boil  another  poun'i  of  the  shreds, 
proceeding  in  the  same  manner;  and  likewise  a 
a  third  and  fourth  pound,  ^yllilst  this  is  doing, 
dissolve  a  pound  and  a  half  of  cuttle-fish  bone  in  a 
pound  of  strong  aqua  fortis  in  a  glass  receiver;  add 
more  of  the  bone  if  it  appear  to  ])roduce  any  ebulli- 
tion m  the  aqua  fortis;  and  pour  this  strained  solu- 
tion gradually  into  the  other;  but  if  any  ebullition 
be  occasioned,  more  of  the  cuttle-fish  bone  must 
be  dissolved  as  before,  and  added  till  no  ebullition 
appears  in  the  mixture.  The  crimson  sediment 
deposited  by  this  liquor  is  the  lake  :  pour  off  the 
water;  and  stir  the  lake  in  two  galKxis  of  hard 
spring  water,  and  mix  the  sediment  in  two  gallong 
of  fresh  vater;  let  this  raethoJ  be  repeated  four  or 


t6 


UNIVERSAL  RECEIPr  BOOK. 


'i\e  times.  If  no  h^i-rl  water  can  be  procured,  or 
•he  lake  appears  too  purple,  Imltan  ounce  of  alum 
should  be  added  lo  each  quantity  of  watf'r  before 
It  \-c  used.  Havins;  thus  sufficiently  freed  the  lat- 
ter from  the  salts,  drain  off  the  water  through  a  fil- 
ter, covered  with  a  worn  linen  cloth.  When  it  has 
been  drained  lo  a  proper  dryness,  let  it  be  dropped 
through  a  pr  iper  funnel  on  clean  boards,  and  the 
tlrops  will  become  small  cones  or  pyramids,  in 
which  form  the  lake  must  be  dried,  and  tlie  pre- 
paration is  completed. 

Anniher  met/ioJ. — Boil  two  ounces  of  cochineal 
in  a  pint  of  water,  filter  the  solution  through  pa- 
per, and  add  two  ounces  of  pearl-ashes,  dissolved 
in  half  a  pint  of  warm  water,  and  filtered  through 
paper,  ^lake  a  solution  nf  cuttie-bone  as  in  the  for- 
mer ])rocess;  and  lo  a  pint  of  it  add  two  ounces  of 
alum  dissolved  in  half  a  jiint  of  water.  Put  this 
mixture  gradually  to  the  cocliineal  and  pearl-ashes, 
aslongasanyebullitionarises,and  proceed  as  above. 

A  beautiful  lake  may  be  prepared  from  Hrazil 
wood,  by  boiling  three  pounds  of  it  for  an  hour  in 
a  solution  of  three  pounds  rf  common  salt  in  three 
g'allons  of  water,  and  filtering  the  hot  fluid  through 
paper;  add  to  this  a  solution  of  five  pounds  of  alum 
in  three  gallons  of  water.  Dissolve  three'pounds 
of  the  best  pearl-ashes  in  a  gallon  and  a  half^  of  wa- 
ter, and  purify  it  by  filtering;  put  this  gradually  to 
the  other,  till  the  whole  of  tlie  colour  appear  to  be 
precipitated,  and  the  fluid  be  left  clear  and  colour- 
less. But  if  any  appearance  of  purple  be  seen,  add 
a  fresh  r|uaiit!ty^f  the  solution  of  alum  by  degrees, 
till  a  scarlet  hue  be  produced.  Then  pursue  the 
directions  given  in  the  first  process  with  regard  to 
the  sediment,  [f  half  a  pound  of  seed  iac  be  add- 
ed to  the  solution  of  pearl  ashes,  and  dissolved  in 
it  before  its  purification  by  the  filter,  and  two 
pouiuls  of  the  wood,  and  a  proportional  quantity  of 
common  salt  and  water  be  used  in  the  coloured  so- 
luiion,  a  lake  wiil  be  produced  that  will  stand  well 
in  oil  or  water,  b  it  it  is  not  so  transparent  in  oil  as 
without  the  seed  lac.  The  lake  with  Biazil  wood 
may  be  also  made  by  adding  half  an  ounce  of  an- 
iiaito  to  each  pound  of  the  wooil;  but  the  annatto 
must  be  dissolved  in  the  solution  of  pearl-ashes. 

After  the  operation,  the  diyers  of  plaster,  or  the 
bricks,  which  have  extracted  the  moisture  from  the 
precipitate,  are  exposed  to  the  sun,  that  they  may 
be  fitted  for  another  operation. 

To  make  Prussian  bhic. 

Previous  to  the  making  of  this  substance,  an  al- 
kali must  be  prepared  as  follows:  viz. — Fixed  al- 
kali must  be  burnt  in  ox's  blood,  or  with  horn 
shavings,  or  any  other  animal  matter.  The  salt  is 
now  lo  be  washed  out.  It  is  of  an  amber  colour, 
and  has  the  scent  of  peach  blossoms. 

A  solution  of  martial  vitriol,  and  another  of 
alum,  are  put  together  in  a  large  glass,  and  the  al- 
kaline ley  poured  upon  them.  A  greenish  preci- 
jiitate  is  thrown  down.  The  liquor  is  filtered  in 
order  to  get  the  precipitate  by  itself,  which  is  col- 
•ected,  and  put  into  a  glass  cup.  Upon  pouring  a 
little  marine  acid  on  this  precipitate,  it  immediate- 
ly accjuires  a  fine  blue  colour.  This  part  of  the 
process  is  called  the  brightening. 

Prussian  blue  may  be  made  without  alum,  in  the 
following  manner: — Pour  a  little  of  the  alkaline 
ley  into  a  glass,  drop  in  an  acid  till  no  farther  ef- 
fervescence ensues.  Let  a  lilth;  of  ttse  solution  of 
martial  vitriol  be  poured  into  the  ley,  and  a  fine 
Prussian  blue  is  formed  that  neeils  iio'brighteiiing. 

The  common  stone  blues  are  Prussian  blue,  pre- 
eipitaied  on  large  quantities  of  clay. 

^inotfier  method. — A  quantity  of  horns  and  hoofs 
are  to  be  mixed  with  an  equal  weight  of  clipi)iiigs 
3f  leather,  and  the  whole  submitted  lo  distillation 
m  a  laige  iron  retort  fixed  in  a  reverberatoi-y  fur- 


'  nace;  the  oil  and  impure  ammonia,  resulting  Iri if.. 
i  this  process,  are  collected  in  a  receiver,  and  the 
distillation  is  carried  on  at  a  high  heat,  till  no  fluid 
or  vajjour  of  any  kind  come  over — tlie  oil  and  al- 
kali are  disposed  of  to  (iifferent  manufacturers,  ant! 
the  black  spongy  coal  remaining  in  the  retort  is  the 
only  part  made  use  of  in  the  preparation  of  the 
Prussian  bin-. 

Ten  ])ounds  of  this  coal,  and  30  pounds  of  com» 
mon  potash,  are  red<,ie(;d  together  to  a  coarse  pow- 
der, and  heated  to  redness  iii  an  iron  pot;  by  d,  • 
grees  liie  mass  is  brought  intaa  slate  of  semi-tu» 
sion,  in  which  it  is  suffered  t" continue  12  hours, 
when  the  matter  gives  out  a  strong  odour  of  suh 
phur;  it  is  then  taken  out  red  hot,  and  thrown  into 
a  boiler  of  water,  where  it  uniiergoes  ebullition 
f.'ir  about  half  an  hour.  The  clear  liquor  is  sepa- 
rated by  filtration,  jnd  'he  residue  is  boiled  in 
fresh  parcels  of  water,  till  all  the  saline  matter  is 
extracted.  These  different  lixivia  are  then  mixed 
together.  Four  lbs.  of  alum,  and  one  and  a  half  of 
sulphate  of  iron,  are  dissolved  in  warm  water,  and 
this  s<-)lution  is  added  to  the  former;  a  copious 
whitish  precipitate  is  immediately  deposited, 
which  being  collected  and  washed,  acquires,  by 
exposure  to  the  air,  a  beautiful  bine  colour. 

Jinother. — Boil  6  pounds  of  cliiipings  of  leather, 
6  pounds  of  hoofs  and  horns,  and  10  pounds  of 
common  potash,  together  in  an  iron  pot  to  dry- 
ness; mix  the  residue  with  tvro  pounds  of  crude 
tartar,  and,  by  means  of  a  strong  fire,  bring  it  into 
fusion.  The  lixiviation  is  conducted  in  the  usual 
way,  and  a  solution  of  5  poundsof  sulphate  of  iron, 
and  16  of  alum  being  added,  a  precipitate  takes 
place,  which  is  the  Prussian  blue. 

Another. — This  colour  is  made  in  the  following 
manner;  two  parts  of  purified  potass  are  most  inti- 
mately blended  with  three  parts  of  dried  finely 
pulverized  bullock's  blood. 

The  mass  is  first  calcined  in  a  covered  crucible, 
on  a  moderate  fire,  until  no  smoke  or  flame  ap- 
pears; and  it  is  after  this  bronght  to  a  complete  yet 
moderate  ignition:  or,  equal  parts  of  potass  and 
finely-powdered  coals,  prepared  trombones,  horns, 
claws,  i>cc.  are  mingled  and  heated  in  a  covered 
cruciljle  to  a  moderate  redness.  This  done,  either 
of  these  two  calcined  masses  is,  after  cooling,  lixi- 
viated with  boiling  water,  and  the  lixivium  filtered. 
Now  make  a  solution  of  one  part  of  green  vitriol 
and  two  parts  of  alum;  and  add  to  it,  while  yd 
hot,  the  above  lixivium,,  little  by  little;  aiul  sejia- 
raie  the  greenish-lilue  precii)itate,  which  then 
forms,  by  means  of  a  filter.  If,  afterwards,  a  slight 
quantity  of  diluted  muriatic  acid  is  att'used  upon 
t!iis  precipitate,  it  assumes  a  beautiful  dark  blue 
colour.  The  o|)eration  is  terminated  by  edulco- 
rating and  (fi-ying  the  pigment  thus  jirepared. 
To  pveUare  a  s^KperO  tiquid  blue. 

Put  into  a  small  matrass  or  common  phial  an 
ounce  of  fine  prussiate  of  iron  (Prussian  blue)  re- 
duced to  powder,  and  pour  over  it  from  I5  oz.  to 
2  oz.  of  concentrated  muriatic  acid.  The  mix- 
lure  produces  an  effervescence,  and  tlie  prussiate 
soon  assumes  the  consistence  of  thin  paste.  Leave 
it  in  this  slate  for  '24  hours;  then  dilute  it  with  8 
or  9  ounces  of  water,  and  preserve  the  colour  llius 
diluted  in  a  bottle  well  slopped. 

The  intensity  of  this  colour  may  be  lessened,  if 
necessary,  by  new  doses  of  vater.  If  the  whole  of 
this  mixiure  be  poured  into  a  quart  of  water;  k 
will  still  exhibit  a  colour  sufficiently  dark  for 
washing  prints. 

'I'his  colour,  charged  with  its  mordant,  require* 
the  use  of  gum-water,  made  of  gum  tragacantlu 
Mucilage  of  gum  ai-ibic  does  not  possess  sufficient 
consistence. 

This  colour,  applied  with  gum-watec    and  co 


ARTISTS    OIL  COLOURS 


»erec!,  when  diy,  with  copal  varnish,  would  form 
vfMy  beautiful  foil. 

To  make  hine  verditer. 

Int^  100  pounds  of  whiting,  pour  the  copper- 
water,  and  stir  them  together  every  day  for  some 
hours,  till  tlie  water  grows  pale;  tiieii  pour  that 
away,  set  it  hy  fcr  other  use,  and  pour  on  more  of 
the  green  water,  and  so  till  the  verditer  be  made; 
M'hieh,  being  taken  out,  is  laid  on  large  pieces  of 
•  halk  in  the  sun,  till  it  be  dry  and  fit  for  market. 

Another  methotl. — Fully  saturate  the  lifjuor 
which  is  used  in  parting  with  silver,  which  is  pi-e- 
cipitated  by  adding  very  pure  copper.  This  ni- 
trous solution  of  copper  must  be  properly  diluted 
with  very  piu-e  water; — distilled  is  the  best;  and 
the  copper  preci[)itated  on  chalk  properly  pre- 
pared. The  colour  and  chalk  must  he  well  niixed 
vogether  and  properly  dried. 

Annthev. — 'l"o  a  s-ilution  of  nitrate  of  copper, 
add  lime  or  lime-water,  as  long  as  any  green  pre- 
cipitate fails  down.  Filter  tlie  solution,  and  dry 
tlie  precipitate,  wliich  must  be  ground,  and  kept 
quite  free  from  dust.  I'he  green  colour  will,  by 
this  time,  be  converted  into  a  beautiful  blue. 
To  make  blue. 

A  diluted  solution  of  sulphate  of  indigo. 
To  make  pink. 

Cochineal   boiled  with  supertarlrate  of  potash 
snd  sulphate  alumine,    or   a  decoction  of  Brazil 
wood  with  sulphate  alumine;  the  colour  may  be 
varied  hy  the  addiiion  of  carbonate  potash. 
To  make  green. 

The  acetic  copper  (verdige)  dissolved  in  acetous 
acid,  forms  an  elegant  green. 

To  make  pur[)le. 

A  decoction  of  Brazil  wood  and  logwood  af- 
fords, with  carbonate  of  potash,  a  permanent 
fiurple. 

To  make  orange  lake. 

Boil  4  ounces  of  the  hest  annatto  and  1  pound  of 
p«u-l  ashes,  half  an  hour,  in  a  gallon  of  water,  and 
strain  the  solution  through  paper.  Mix  gradually 
witii  this  li  lb.  of  alun-.,  in  another  gallon  of  wa- 
ter, desisting  when  no  ebullition  attends  the  com- 
mixture. Treat  the  sediment  in  the  manner  al- 
ready directed  for  other  kinds  of  lake,  and  dry  it 
in  square  bits  or  lozenges. 

To  make  a  i/ellow  lake. 

Take  a  pound  of  tuniieric  root,  in  fine  powder, 
3  pints  of  water,  and  an  ounce  of  salt  of  tartar; 
put  all  into  a  glared  earthen  vessel,  and  boil  them 
together  over  a  clear  gentle  fire,  till  the  water  ap- 
pears higldy  impregnated  and  stains  a  paper  to  a 
beautiful  yellow.  Filter  this  li<iuor,  and  gradually 
add  t'l  it  a  strong  solution  of  rcche  alum,  in  water, 
till  the  yellow  matter  is  all  curdled  and  precipi- 
tated After  this,  pour  the  whole  into  a  filter  of 
paper,  and  the  water  will  run  oft",  and  leave  the 
yellosv  matter  behind.  Wash  it  with  fresh  water, 
till  the  water  conies  ofFinsipid,  and  then  i^  obtain- 
ed the  beuutifu'  yellow  called  lacqiie  of  turmeric. 

In  this  manner  make  a  lake  of  any  of  tlie  sub- 
jtances  that  are  of  a  strong  texlui-e,  as  madder,  log- 
wood, ^c.  but  it  will  not  succeed  in  the  more  ten- 
der species,  as  the  fiowers  of  roses,  violets,  Sic.  as 
It  tlestroys  tiie  nice  arrangement  of  parts  in  those 
lubjects,  on  which  the  colour  de[)ends. 
To  make  another  ye lloxv  lake. 

Make  a  ley  of  potaslies  and  lime  sufficiently 
itrong;  in  this  boil,  gt-ntly,  fresh  broom-llowers, 
rill  they  are  white;  then  take  out  the  riowers,  and 
put  the  ley  to  boil  in  earthen  vessels  over  the  fiie; 
«dil  as  r.iuih  alum  as  the  litpior  will  dissolve:  then 
empty  ttiis  ley  into  a  vessel  of  clean  water,  and  it 
will  give  a  yellow  colour  at  the  button).  Settle, 
»nd  decant  off  the  clear  rujuor.  Wash  tins  oow- 
det.  w'-ich  is  found  at  the  bottom,  with  mon   wa- 


ter, till  all  the  salts  of  the  ley  are  washed  off;  then 
separate  t!ie  yellow  matter,  and  dry  it  in  the 
shade. 

To  make  a  yello-io. 
Gum  guttse  and  terra  merila  give  very  be.iutiful 
j'ellows,  and  readily  coiiimunicate  their  colour  to 
copal  varnish,  made  with  turpentine.     Aloes  gite 
a  varied  and  orange  tint. 

Lemon  yellow. 
A  beautiful  lemon  yellow  m.\y  be  formed  by  foU 
lowing  the  ])rescription  of  the  old  painters,  whi.i 
mixed  together  the  oxides  of  arsenic,  (realgar  an  j 
orpiment).  But  tiiese  colours,  whicli  may  he  imi- 
tated in  another  manner,  liave  the  disadvantage  ol 
being  of  a  poisonous  (juality.  It  will,  tlierefore. 
be  better  to  sulistitute  in  their  room,  Dutcli  pink 
of  Troyes  and  Naples  yellow.  This  composition 
is  proper  for  distemper  and  for  vainish.  When 
ground,  and  mixed  with  the  varnishes  indicated  for 
the  preceding  colour,  the  result  will  he  a  bright 
solid  colour,  without  smell,  if  an  akoholic  varnish 
be  applied  for  the  last  stratum. 

To  make  JVaples  ydloiv. 
There  are  two  processes  given  for  making  this 
colour.      1st.  One  pound  of  antimony,  1^  pound  ol 
lead,  1  oz.  of  alum,  and  1  oz.  of  common  salt. 

2d.  Igoz.  of  pure  ceruse,  2  oz.  of  diaphoretic 
antimony,  ^  oz.  of  calcined  alum,  and  1  oz.  ot 
pure  sal-ammoniac.  The  ingredients  are  to  be  well 
mixe<l  together,  and  calcineil  in  a  moderate  heat 
for  three  hours,  in  a  covered  crucible,  till  it  be- 
comes barely  red  iiot,  when  the  mass  will  become 
of  a  beautiful  yellow  colour.  With  a  lai-ger  por- 
tion of  calx  of  antimony  and  sal  ammoniac,  the  yel 
low  verges  towards  gold  colour. 

Gl;;ss  may  be  tinged'yellow  with  the  above  prs 
paralion. 

To  make  a  patent  yellow. 
It  is  prepared  by  triturating  minium  or  red  ox- 
ide of  lead  and  common  salt  together,  and  then 
exposing  them  in  a  crucible  to  a  gentle  heat.  In 
this  process,  the  salt  is  decomposed,  and  the  acid 
unites  with  the  oxide  of  lead,  and  forms  the  pa- 
tent yellow;  The  alkaline  base  of  the  salt  remains 
in  the  comjiound,  which  is  to  be  carefully  washed 
and  crystallized. 

iMuriate  of  lead  tinges  vitreous  matters  of  a  yel- 
low colour.  Hence  llie  beautiful  glazing  given  to 
Queen's  ware.  It  is  composed  of  80  pounds  of  mu- 
riate of  lead,  and  20  pounds  of  flints  ground  to- 
gether very  fine,  and  mixed  with  water,  till  tha 
whole  becomes  as  thick  as  cream.  The  vessels  to 
be  glazed  are  dipoed  in  the  glaze,  and  suffered  to 
dry,  when  they  are  e:q>osed  to  a  sufficient  degree 
of  heat  to  vitrify  the  surface. 

To  make  Chinese  yellow. 
The  acacia,  an  F^gyplian  thorn,  is  a  species  of 
mimosa,  from  which  the  Chinese  make  that  yel- 
low which  bears  washing  in  their  silks  and  stuff's, 
and  appears  with  so  much  elegance  in  their  paint- 
ing on  paper.  The  flowers  are  gathered  before 
they  are  fully  opened,  and  put  into  an  earthen  ves- 
sel over  a  gentle  heat,  being  stirred  continually 
until  Ihej-  are  nearly  dry,  and  of  a  yellow  colour: 
then  to  half  a  pound  of  the  flowers,  a  sufficient 
quantity  of  rain-water  is  adc'ed,  to  hold  the  flowers 
incor[)orated  together.  It  is  then  to  be  boiled  un- 
til it  becomes  thick,  wlien  it  must  be  strained.  To 
the  li(jUi)r  is  added,  half  an  ounce  of  common  alum, 
and  one  ounce  of  calcined  oyster-shells,  reduced  to 
a  fine  powder.  All  these  are  mixed  together  into  a 
mass.  An  addition  of  a  proportion  of  the  ri[)e  seeds 
to  the  flowers,  renders  the  c(dours  somewhat 
deeper.  For  m.-iking  the  deepest  yellow,  add  » 
small  ipiantity  of  Brazil  wood. 

'J'o  make  a  pearl  white. 
Pour  some  distilled  wut»r  into  a  srlution  at    ni» 


4« 


uXlVEUSAL  REf;ElPT  HOOK. 


ir»**;   of  liismiith,  as  long  as  preci))i(atioii   liikcs 
]iluce;  fill(?r  tlie  solution,  and  wasii  llie  iirccipilute 
uitli  dislillfd  water  as  it  lies  on  tlic  ililcr.     When 
properly  dried,  1))'  a   a;ent!e   heat,   this  pn^vder  is 
M'hat  is  generally  termed  peai'l  white. 
Td  moke  f.  green  cohnn: 
JVlix  a  solution  of  common  sail  aiid  hlue  vitriol 
in   water,  hy  \niilinij  copper  plates  therein,  and  a 
green  precipitate  will  he  gradually  Ibinied. 
'I'u  jiKike  ,Schei'lt;\i  grerii. 
Dissolve  2  pounds  of  hlue  \ilri()l  in  6  pounds  of 
vratcr,  in  a  copper  vessel;   and,  in   another  vt'ssel, 
«lissolve  '*   pounds   of  dry  white  potash,   and     II 
'>iinco*sof  white  arsenic,  in  '2  pounds  of  water.  When 
the  solutions  are  ()erfect,  pour  the  arsenical  ley  into 
llie  other  !i;i'adually,  and  aixiui  1  pound  G  otnieesof 
good  greeri  precipitate  will  he  ohlained. 
Jinn  .swirk  gvet'ii. 

This  is  ohtained  from  the  solution  of  a  |)recipi- 

late  of  copper  in  tartar  and  water,  which,  hy  iva- 

(lOi-ation,    yields    a   transparent    cupreous    tartar, 

«hieh  is  similar  to  the  superfine  Hrunswick  green. 

vAVri'  green  colour. 

Dissolve  in  a  small  ipianlity  of  hot  water,  fi  paits 
ot  sulphate  of  copper;  in  another  part,  noil  ft  p;u-ls 
of  oxide  of  arsenic  wiili  S  parts  of  potash,  until  it 
tlirows  out  no  more  carhonic  acid;  mix  hy  ilegrees, 
this  hot  solution  with  the  first,  agitating  oontinii- 
a!ly  t'.ntil  the  etiervescenee  has  entirely  ceased; 
f  ese  then  foi'ni  a  precipitate  of  a  <rniy  greetiish 
yellow,  very  ahundant;  aild  to  if  about  three  parts 
j)f  acetic  acid,  or  such  a  fpianlity  that  there  may  he 
a  slight  excess  perceptihle  to  the  smell  after  the 
mixture;  by  degrees  the  precipitate  diminishes  the 
bulk,  and  in  a  few  hours  there  «leposes  spontane- 
wtisly  at  liie  bottom  of  the  licpior,  enlii'ely  disco- 
loured, a  powder  of  a  contexture  slightly  crystal- 
line, and  of  a  very  beautiful  green;  aflerwaids  the 
floating  liquor  is  sejiarated. 

This  process  has  been  repeated  on  a  large  scale 
by  using  arsenic  potass  which  was  prejiared  with  8 
parts  oxide  of  arsenic  in  place  of  C.  The  liquors 
were  concentrated;  some  hours  after  the  mixtm-e 
there  was  forme(l  at  the  surface  a  pellicle  of  a 
superb  green  colour;  the  whole  was  exjjosed  to 
heat,  and  a  heavy  powder  precijjitated  which  was 
washed,  to  free  it  from  a  great  excess  of  arsenic. 
The  green  thus  obtained  was  magnificiue. — Annals 
ae  Chimie,  Se/il.  IS'22. 

To  improve  green  paint. 

Take  14  ounces  of  crude  potash,  14  drachms  of 
crude  white  arsenic. 

I5oil  them  in  '2  gallons  of  soft  water,  until  quite 
dissolved;  then  jjut  the  liquor  into  a  cast  iron  ves- 
sel to  coal  and  settle;  draw  off  the  liquor  clean 
from  the  si-dimcnt,  and  put  it  into  a  vessel  that 
will  hold  '2' 'it  gallons;  add  to  it  six  gallons  of  clean 
soft  water,  cold;  take  one  pound  of  Roman  vitriol, 
anrl  boil  it  in  two  gallons  of  soft  water  till  dissolved; 
putting  the  solution  into  an  open  vessel  till  quite 
cold;  then  add  it  grndr.ally  to  tlie  aforesaid  solu- 
tion of  fixed  alkali,  stirring  it  well  all  tlie  time,  and 
it  will  produce  ^  genuine  green  oxide,  with  wliteh 
proceed  in  liie  usual  way  of  mir.eral  green.  It  is 
essential  in  this  preparation  to  make  tlie  mineral 
gi'een  without  using  caustic  alkali  which  is  the 
general  way  of  manufacturing  it  for  this  pui-jiose; 
because  the  caustic  alkali  acts  powerfully  on  the 
vegetable  (pialiiy  of  linseed  oil  used  in  this  opei'a- 
lion,  and  renders  it  mucilaginous. 

To  prepaie  the  precipitateof  co])per  to  mix  witli 
the  aforesaid  oxide,  take  one  pound  of  Uoman 
vitriol,  and  boil  it  till  dissolved  in  two  gallons  of 
soft  water;  :;t  the  same  lime  dissolve  in  ainlhor 
vessel  half  a  i>ouiul  of  the  first  soft  American  pearl- 
ai-h;  [lUt  tlie  solution  of  vitriol  boiling  hot,  into  a 
»essel  that  will  hold  10  or  1'2  gallons;  then  add  to 
t  e;rudually  tlie  solution  of  pearl-ash,  boiling  liol; 


to  be  well  stirred  all  the  time.  On  mixing  the  so- 
lution together,  it  v  ill  cause  a  strong cfi'erv<-scenc»T, 
if  the  pearl-ash  is  good,  it  will  be  enough  to  prc- 
ci]iilate  the  vitriol,  which  will ,  be  kiiOMii  hy  th' 
eirervefcciice  immediately  subsiding,  and  the  preci- 
pitate tailing  to  the  botlxnn  ofthe  vessel  and  thereby 
proihicing  a  fine  green  colour:  when  settled,  drav 
oft' the  clear  lii,n()r,  liieii  put  it  into  liags,  made  0*" 
canvas,  to  filler,  and  vliin  well  drained  lay  it  on 
chalk-stones,  to  draw  a  fvirtlier  (|uantity  from  it  •, 
tlien  pul  ii  into  a  stove  to  iliy. 

i  0  mi.c  the  mi>icral  siiosumces  in  tuneed  ou,. 
Take  1  lb.  of  the  genuine  mineral  green,  pfe 
pared  and  well  powdered,  1  lb.  of  the  |irecii)ilat»' 
of  copper,  1^  lb.  of  refiners'  blue  verditer,  3  lbs. 
ot  white  lead,  dry  powderetl,  fl  ounces  of  sugar  oi 
lead,  jiowdered  fine. 

Mix  the  whole  of  these  ingredients  in  linseed 
oil,  and  grind  them  in  a  levigating  mill,  passing  it 
through  until  <iuite  fine;  it  w  ill  thereby  produce  a 
bright  mineral  pea  green  paint,  jireserve  a  blue 
tint,  and  keep  any  length  of  time,  in  any  climate 
without  injury,  hy  pulling  oil  or  water  over  it. 

'I'o  use  this  colour  for  house  or  ship  painting, 
take  1  lb.  of  the  green  colour  jiaiiit,  wiih  1  gill  ot 
pale  Ijoiledoil;  mix  them  well  together,  and  this  will 
protluce  a  strong  i)ea-green  paint:  llie  tint  may  be 
varied  at  pleasure,  by  adding  a  further  ipiantity  <,t 
while  leail,  ground  in  linseed  oil.  This  colour  will 
stand  the  we;itlier,  and  resist  salt  water;  it  may 
also  be  used  for  flatting  rooms,  by  adding  three 
pounds  of  w  liite  lead,  grounil  in  half  linseed  oil 
ami  half  tiir|>entiiie,  to  one  pound  of  liie  green- 
then  to  he  mixed  up  in  turi)entine  sjiiiils,  lit  for 
use.  It  iviav  also  be  used  for  [>aiiiting  V'eiietiar 
window  blinds,  by  ad<ling  to  1  lb.  of  the  green  [laiiv 
ten  ounces  (,f  wfiite  lead,  ground  in  turpentine' 
then  to  be  mixed  \\\t  with  turpentine  varnish  for 
use.  In  all  liie  aforesaid  preparations  it  will  re- 
tain a  blue  tint,  which  is  very  desirable.  When 
used  for  Ijlinds,  a  small  quantity  of  Dutch  piiikma> 
!',e  put  to  the  white  lead  if  the  colour  is  lefpiirec! 
of  a  yellow  cast. — lie/iertori/,  1S14. 
^1n  excellent  nziire. 
Take  2  oz.  of  (|uicksilvei';  sulidiur,  and  ammo- 
niac salt,  cf  each  half  oz.  (jrinil  all  together,  and 
put  the  contents  to  digest  in  a  matrass  over  a  slow 
heat:  increase  the  fire  a  little,  and  when  an  azure 
fume  arises,  take  the  matrass  from  the  fii-e.  When 
cool,  these  will  make  as  beautifui  an  azure  as  ultra 
marine. 

To  make  nfine  brown  pink. 
Hriiise.  and  boil  in  .'>  (piarts  of  vater,  4  oz.  of 
French  berries,  to  the  reduction  of  one  half  Strain 
them  ihroiigli  a  cloth,  and  put  in  this  juice  a  dis- 
cretional (piantity  of  whiting,  pounded  and  sift'^'i 
iiilo  a  subtle  powder,  sc  .is  to  make  a  thick  paste, 
which  put  into  small  tied  bags,  and  set  it  to  dry  on 
tiles. 

\\'hen  dry,  use  it  with  gum;   and   to  render  ii 
finer,  put  in  some  gamboge, 

7  0  imitate Jlesh  coimtr. 
IMix  a  little  w  bite  and  yellow  loi^ether;  then  add 
a  little  more  red  than  yellow,     'ihese  form  an  ex- 
cellent imitation  of  ihe  complexion. 
A  ivlate  for  painters  ivltich  may  be  preserved  Joi' 
ever. 
I'ut  into  a  p.tu  3  quarts  of  linseed  oil,  with  an 
equal  ([uaiuily  of  brandy,  and  4  tpiarts  of  the   best 
double  distilled  vinegar,  3  dozen  of  whole  new-lait! 
eggs,  4  lbs.  of  mutton   suet,  chopped  small:  covei 
ail  with  a  lead  plate,  and  lute  it   well.      Lay  thi? 
pan  in  the  cellar  lor  tliree  weeks,   tiien  take  skil 
fully  the  while  oft",  and  dry  it.     The  dose   of  tliii 
composition  is  C  ounces  of  white  to  1  of  bismuik 
To  clean  pictures. 
Take  the  picture  out  of  the  frame,  .ay  a  clean 
t(iwel  on  It,  foi- U»  o"   14  days.     Keen  cuntinuall> 


WATER  COLOURS. 


49 


wetting  it,  until  it  has  drawn  out  all  the  filthiness 
from  the  picture:  pass  some  linseed  oil  over  it, 
V  liich  has  been  a  long  time  seasoned  in  tlie  snn  to 
piirity  it,  and  the  picture  will  become  as  lively  on 
iis  surface  as  new. 

Anothei-  method. — Put  into  2  quarts  of  the  oldest 
ley,  a  quarter  of  a  pound  of  Genoa  soap,  rasped 
»ery  fine,  witti  about  a  pint  of  spirit  of  wine,  and 
■>oii  all  together.  Then  strain  it  through  a  cloth, 
and  let  it  cool.  With  a  brush  dipped  in  the  coni- 
|i;)sition  rub  the  picture  all  over,  and  let  it  dry; 
-epeat  this  process,  and  let  it  dry  again.  Tlieii 
!hp  a  little  cotton  in  oil  of  nut,  and  pass  it  over  its 
jurfiice.  When  perfectly  dry,  rub  it  well  over 
Aitli  a  warm  cloth,  and  it  will  appear  of  a  beauti- 
inl  freshness. 

Compound  for  receiving  the  colours  used  in  encaus- 
tic paintinff. 
Dissr^lve  9  oz.  of  gum  arable  in  1  pint  of  water; 
add  14  oz.  of  finely  powdered  mastic,  and  10  oz. 
of  white  wax,  cut  in  small  pieces;  and,  whilst  hot, 
add  by  degrees  2  pints  of  cold  spring  water:  then 
strain  the  composition. 

Another  method. — Mix  24  ounces  of  mastic  with 
gum  water,  leaving  out  tiie  wax;  and  when  suffi- 
ciently beaten  and  dissolved  over  the  fire,  add,  by 
degrees,  1^  pints  of  cold  water,  and  strain. 

Or,  dissolve  9  ounces  of  gum  arable  in  1^  pints 
of  water,  then  add  1  pound  of  white  wax  Boil 
tliem  over  a  slow  fire,  pour  them  into  a  cold  ves- 
sel, and  beat  it  well  together.  When  this  is  mix- 
ed with  the  colours,  it  will  require  more  water 
than  the  others.  This  is  used  in  painting,  the  co- 
lours being  mixed  witii  tiiese  compositions  as  with 
oil,  adding  water  if  necessary.  When  the  paint- 
ing is  finished,  melt  some  white  wax,  and  with  a 
hard  brush  varnish  the  painting,  and  when  cold, 
rub  it  to  make  it  entirely  smooth. 

Grecian  method  of  painting  oil  wax. 
Take  an  ounce  of  white  wax,  and  one  ounce  of 
u;um  mastic,  in  drops,  made  into  powder;  put  the 
wax  into  a  glazed  pan,  over  a  slow  fire,  and  when 
melted  add  the  mastic;  then  stir  the  same  until 
tliev  are  both  incor[)orated.  Next  throw  the  paste 
into  water,  and  when  hai-d  take  it  out,  wipe  it  dry, 
and  beat  it  in  a  mortar;  when  dry  pound  it  in  a 
linen  cloth,  till  it  is  reduced  to  a  fine  powder. 
Make  some  strong  gum  water,  and  when  painting 
lake  a  little  of  the  powder,  some  colour,  and  mix 
ihem  all  with  the  gum  water.  Light  colours  re- 
quire but  a  small  quanL'ty  of  the  powder,  but  more 
must  be  put  in  proportion  to  the  darkness  of  the 
colours,  and  to  black  there  sliould  he  almost  as 
much  of  the  powder  as  of  colour. 

Having  mixed  tlie  colours,  paint  with  water,  as 
IS  practised  in  painting  with  water  colours,  a 
ground  on  the  wood  being  first  painted,  of  some 
proper  colour,  prepared  as  described  for  ihe  pic- 
ture. When  the  painting  is  quite  dry,  with  a  hard 
brush,  yiassing  it  one  way,  varnish  it  with  white 
wax,  which  is  melted  over  a  slow  fire  till  the  pic- 
ture is  varnished.  Take  care  the  wax  does  not 
boil.  Afterwards  hold  the  picture  before  a  fire, 
near  enough  to  melt  tlie  wax,  but  not  to  run;  and 
when  the  varnish  is  entirely  cold  and  hard,  rub  it 
gently  with  a  linen  cloth.  Should  the  varnish  blis- 
U-r,  warm  the  picture  again  very  slowly,  and  the 
bubbles  will  subside. 


WATER  COLOURS  USED  IN  DRAWING. 

Imfjlements. 
Those    necessary   tor   drawing  are  a  drawing- 
board,  a  ruler,  coinjiasses,   charcoal,  black   lead 
pencils,   penknife,     porte-crayons,    black,     white, 
and  red  chalk?    Indian  ink,  crow-quill  pens,  ca- 


I  mel's  hair  pencils,  boxes  of  colours,  paper  of  se. 
veral  sorts,  and  portfolios. 

JJrawing-hoards  are  used  to  fix  the  paper  »f( 
I  that  it  may  not  sliift,  and  also  to  strain  it,  to  pre 
vent  the  colours  when  laid  wet  on  the  paper  from 
causing  it  to  swell,  so  as  to  become  uneven  The 
simi)lest  sort  is  made  of  a  <Ieal  b(  ard  framed,  with 
i  a  strong  piece  across  e.ich  end  to  prevent  wai-ping. 
ITpon  this  the  paper  may  be  fixed  with  pins,  wa- 
fers, or  sealing-wax,  or  it  may  be  strained  with 
l)aste  or  glue. 

Drawing  compasses  are  instruments  of  brass  and 
steel,  for  dividing  lines,  anil  laying  down  measures 
from  scales,  &c.;  a  steel  pen  is  also  usefu  for 
drawing  lines,  cleaner  than  they  can  be  done  by  a 
common  pen. 

Jikick-lead  pencils  are  either  hard  or  soft,  the 
best  are  without  any  grit,  not  too  soft,  and  cut  easily 
williout  breaking;  those  that  are  gritty  and  brittle 
will  not  answer  so  well. 

Indian  i7ik. — The  best  is  stamped  with  Chinese 
characters,  breiiks  witli  a  glossy  fracture,  and  feels 
smooth  when  rubbed  on  the  shell  or  plf.'.e  The 
inferior  kind,  made  in  this  country,  may  be  easily 
known  by  its  grittiness. 

Hair  pencils  are  made  of  camel's-hair;  if  thej 
come  to  a  point,  when  moistened,  without  split- 
ting, thev  are  good. 

Dru'wing paper. — That  which  is  made  without 
any  wire  marks,  and  called  wove  paper,  is  the 
best;  it  is  made  of  various  sizes  and  thicknesses. 
Middle  tint  paper  is  of  a  brownish  or  of  a  grey  co- 
lour, and  is  used  for  drawing  upon  with  black  and 
white  clialk. 

Crow  pens  are  used  For  fining  the  outlice  with 
ink  after  it  has  been  determined  by  the  peiisil. 
7'o  draiv  in  -water  colours. 

Tliis  is  an  art  capable  of  affording  the  highest 
delight;  since  no  mode  of  representation  can  dis- 
play the  appearances  of  Nature  M'ith  greater  truth; 
it  is  an  art  which  has  of  late  been  cs/yei  to  ur- 
precedented  success;  and  may  be  said,  ;.t  present 
to  be  the  most  perfect  species  of  painting  vyhich  is 
in  practice.  To  this  the  facility  of  its  materials 
mainly  contributes. — It  is  not  attended  with  the 
embarrassments  to  which  oil  painting  is  liable,  but 
])roceeds,  by  ready  and  uninterrupted  progress,  tf« 
its  completion. 

The  general  or  simple  colours,  and  the  various 
species  of  each  fit  for  painting  in  water  colours,  are 
as  follow:— 

JFhites. — Ceruse,  constant  vv  nite,  wiiite  lead, 
Spanish  white,  flake  white,  sjiodium. 

Jilacks. — Burnt  cherry  stones,  ivory  black, 
Heating's  black,  lamp  black. 

Greens. — Green  bice,  green  verditer,  grass 
green,  sap  green,  verdigris  distilled. 

Blues. — Sanders  blue,  terre  blue,  bine  verditer, 
indigo,  litmus,  smelt,  Prussian  blue,  light  ditto, 
ultramarine,  ultramarine  ashes,  blue  bice. 

Jiroivns. — Spanish  brown,  Spanish  Hsuorice, 
umber,  bistre,  burnt  terra  de  Sienna,  unburn! 
ditto. 

Reds. — Native  cinnabar,  burnt  oehre,  Indian 
red,  red  lead,  minium,  lake,  venri-Sou^  ca)'mia«, 
reO  ink,  Indian  lake. 

Yellows. — English  ochre,  gall  stone,  gfnboge 
masticot,  oclire  de  luce,  oi-jiiment,  Roman  ochre, 
Dutch  pink,  saffron  water,  king's  yellow,  gold  yel- 
low, Trench  berries. 

To  prepare  water  colours,—  Whi£, 

Use  white  lead,  and  clarity  it  with  white  wine 
vinegar;  after  the  white  is  settled,  pour  off  Uie 
vinegar,  and  wash  it  with  water,  tiuis:  Put  the 
powder  into  a  glass  of  water,  stir  it,  and  presently 
pour  the  water  oil',  while  it  is  white,  into  another 
glass:  when  it  is  settled,  pour  off  the  water,  and 

E 


bO 


LTNIVLRSAL  RECEIPT  BOOK. 


an  excel'.cni  whit*;  will  be  obtained;  to  which  add 
as  mncli  s;um  as  i\j  necessary  to  give  it  a  si;loss. 

Anothtr. — Take  a  pound  of  llie  shreddings  of 
glove  leather,  and  steep  them  in  water;  boil  tliem 
with  twelve  quarts  of  water,  till  it  wastes  to  two; 
strain  't  throu.njh  a  linen  cloth,  into  a  well  glazed 
earthen  pan;  tliis  is  called  glue  or  size,  and  proper 
to  use  witii  colours  in  candle  light  pieces;  to  know 
if  tiiis  is  strong  enough,  try  if  it  is  stilf  and  firm 
(inder  tl:e  hand. 

The  glue  being  melted,  reduce  some  white  chalk 
to  a  powder,  and  while  it  is  hot  add  such  a  quan- 
tity of  the  chalk  as  will  bring  it  to  the  consistency 
ofa  paste,  letting  it  steep  for  a  quarter  of  an  hour; 
stir  it  with  a  brush  made  of  hog's  bristles. 

In  order  to  make  this  while  brighter,  add  more 
glue.  Be  careful  to  observe  that  every  layer  is 
dry  before  putting  on  another.  If  the  artist  works 
upon  wood,  he  must  put  on  a  dozen;  but  six  or 
seven  are  sufficient  if  the  paper  is  thi-.k.  After- 
wards dip  a  soft  brush  in  some  water,  drain  it  with 
the  fingers;  rub  the  work  with  it  in  order  to  make 
It  smooth.  When  the  brush  is  full  of  white,  wash 
it  again;  and  also  change  the  water  when  it  is  too 
white  .Or  use  a  wet  linen  rag  instead  ofa  brush. 
Yellows. 

In  some  objects  there  may  frequently  be  seen  a 
shining,  like  that  of  gold,  through  colours  of  red, 
olue,  or  green,  such  as  some  sorts  of  flies  or  bee- 
tles, and  tiie  cantharides.  This  may  be  well  imi- 
tated by  laying  some  leaf-gold  on  the  shaded  side 
of  the  drawing,  giving  a  little  to  the  light  side.  To 
lay  on  the  gold-leaf,  press  it  smooth  and  close 
with  cotton,  after  having  washed  it  with  strong 
water;  but  take  care  that  in  laying  on  the  gum,  the 
limits  are  not  exceeded  through  which  the  gold  is 
to  appear.  In  this  case,  the  gold  is  only  to  shine 
tlirongh  the  transparent  colour,  which  is  to  be  laid 
»er  it. 

As  leaf-gold  will  not  receive  water-colours  re- 
gularly, procure  some  water  of  ox-gall,  and  with 
this  liquor  stroke  over  the  gold  leaf,  by  which  it 
will  receive  any  colour  the  artist  is  desirous  of  lay- 
ing over  it. 

In  some  manuscripts  thei'e  may  be  seen  ^old 
letters,  which  seem  to  rise  above  the  surface  ot  the 
j>aper.  The  composition  whicli  raises  them  is 
inade  of  vermilion  and  the  white  of  an  egg.  beaten 
Lo  the  consistence  of  an  oil,  and  fixed  to  the  paper 
with  gum-arabic;  on  this  figurative  letter,  wash 
some  gum-water,  with  a  camel's-liair  pencil;  lay 
on  the  gold  leaf  close  with  some  cotton;  and  when 
dry,  rub  it  again  with  cotton,  and  burnish  it  with 
a  dog's  tooth,  when  it  will  appear  as  if  cast  in 
gold. 

There  is  also  another  way  of  working  in  gold, 
which  is  performed  by  shell  gold.  Cover  the  sha- 
dy parts  with  vermilion,  before  using  this  gold, 
and  when  it  has  been  rectified  with  spirit  of  wine, 
lay  it  on;  when  dry  burnish  it  as  before. 

In  laying  on  this  gold,  leave  the  lights  without 

,  as  it  will  appear  to  much  greater  advantage 
than  if  all  the  objects  were  covered;  but  [»rovided 
die  whole  performance  should  be  covered,  tlie  best 
ray  of  setting  it  off  is  to  trace  over  tlie  shady  parts 
with  gall-stone,  or  the  yellow  made  of  French  b^-r- 
ries,  heightened  with  minium. 

Gamboge  is  one  of  the  mellowest  colours  nature 
Has  proiluced;  it  is  of  so  mild  a  temperature,  that 
titfin  it  is  touched  with  any  fiiiid,  it  instantly  dis- 
solves; it  is  productive  of  a  variety  of  most  agreea- 
ole  tints,  and  will  generally  shade  itself,  though 
aometimes  it  requires  hclii. 

Gall-stone  is  a  Tery  rich  deep  yellow,  tending 
towards  a  brown;  it  is  exceedingly  useful  in  many 
cases,  needs  but  little  gumming  or  grinding, 
tt'ji'ks  free,  but  will  uot  sliade  itself. 


If  we  cut  the  roots  of  barbeiines,  and  put  them 
into  a  strong  lixivium  of  pearl-ashes  and  water,  a 
very  agreeable  yellow  will  proceed  Irom  them. 

Another  fine  transparent  yellow  is  made  by 
boiling  the  root  of  a  mulberry-tvee,  well  cleansed, 
in  the  foregoing  lixivium. 

Yellow  ochre  makes  a  veiy  good  pale  yellow; 
and  being  ground  with  gum  water  proves  extreTie* 
ly  useful. 

Another  vcr}'  agreeable  yellow  is  made  l-j  in- 
fusing tlie  plant  celadine  in  water;  gently  f.resa  it, 
and  add  to  the  liquor  some  alum-water;  then  Ic'  it 
boil. 

To  extract  yellovj  from  French  berries. 
In  a  quart  of  the  preceding  lixivium,  boil  2  oz. 
of  French  berries,  till  the  liquor  is  of  a  fine  yel- 
low; strain  it  from  the  yellow  berries,  and  whe» 
cold  it  is  fit  for  use.  To  the  berries  put  a  \)int  oi 
the  same  lixivium,  and  boil  it  till  the  liq  lor  is  as 
strong  as  gall-stones;  .with  which  slsade  any  yel- 
lows: this  boil  till  it  comes  to  a  brown;  with  the 
addition  of  a  little  ox-gall,  it  will  serve  to  shade 
the  guld-leaf. 

A  yellow  may  be  made  by  infusing  sajfion  in 
pure  water.  Wlien  this  is  steeped  in  rectified 
spirit  of  wine,  there  is  nothing  higher;  but  it  is 
very  apt  to  fly  unless  it  is  higlily  gummed. 

A  good  yellow,  for  the  illumination  of  prints, 
may  be  extracted  from  the  roots  of  ffinjei^;  which 
make  a  good  green,  when  mixed  wiili  transparerl 
verdigris. 

Those  yellows,  called  English  and  Dutch  pinks, 
are  made  with  French  berries,  ground  to  a  fino 
powder,  and  then  boiled. 

A'/zi^'s  yellow,  a  fine  body-colour,  is  much  used 
in  heightening  the  ochre  for  gold  lace,  &c. 

Orange  colour  is  made  of  a  mixture  of  vermt 
ion  and  gamboge,  the  latter  most  predominant. 
Jicfls. 
Red-lead,  or  minium,  is  a  strong  heavy  coloir 
The  following  are  the  directions  tor  preparing  it: 
Put  four  ounces  in  a  glass,  to  a  quart  of  rain  water, 
and  when  it  has  been  thoroughly  stirred,  pour  oft 
the  water;  by  a  frequent  repetition  of  this,  there 
will  remain  at  the  bottom  of  the  glass  a  beautiful 
red,  when  dry,  which  is  to  be  used  with  gum-wa- 
ter.    ^Vhen  the  colour  has  been  thus  preppred, 
not  more  than  twenty  grains  will  remain  out  oi 
four  ounces. 

Carmine  affords  the  highest  and  most  perfect 
crimson,  and  is  the  most  beautiful  of  all  reds,  for 
with  this  colour  and  lake  the  shades  may  be  mails 
as  strong  as  wanted.  Tliis  colour  should  never  be 
purchased  but  in  day-light;  for  if  not  good,  it  will 
spoil  the  work. 

Lakes. 
Lake  is  a  fine  ti-ansparent  colour,  notmucn  m 
ferior  to  carmine;  but  in  painting  with  carmine 
on  that  part  of  the  print  on  which  the  light  is  sup- 
posed to  strike,  lay  on  the  first  tint  as  liglit  as  pos- 
sible, working  it  stronger  as  it  grows  darker,  and 
touch  it  ir.  the  darker  parts  with  lake. 

To  make  lake,  prepare  a  lixivium,  made  with 
the  ashes  of  viiie-tv.igs,  and  to  three  pints  add  a 
pound  of  the  best  ground  Brazil-wood;  buil  it  till 
lialt  the  lixivium  is  evaporated;  strain  it  off;  boil 
it  again  with  the  aiidiliun  of  four  ounces  of  fresh 
Brazil-wood,  two  ounces  of  cochineal,  half  an 
ounce  of  terra  merita,  nnd  a  pint  of  water;  ev.vpo- 
rate  as  before;  add  half  an  ounce  of  burnt  ;duia 
(reduced  to  an  impalpable  powder),  and  a  quj-ter 
of  a  drachm  of  arsenic;  dissolve  them  in  it  by 
stirring  it  with  a  stick;  when  settled  strahi  it.  To 
give  this  a  body,  reduce  two  cutlle-fish  bones  to  a 
powder,  and  putting  it  in,  let  it  dry  leisurely. 
Grind  it  iua  quantity  of  water,  in  w  hich  let  it  s'eep; 
strain  it  through  a  cloth,  and  making  it  into  a  lev 


WATER  COLOURS. 


51 


caKes,  set  it  by  for  use,  after  diTing  it  on  a  piece 
of 'narble. 

ll'this  is  wanted  redder,  add  some  of  the  juice 
of  a  lemon  ;  and  to  make  it  deeper,  add  oil  of 
iartar. 

^Inother  Ittke. 

Boil  the  shreds  of  superfine  scarlet  cloth  in  a  ley 
made  of  the  ashes  of  burnt  tartar;  when  sufficient- 
ly boiled,  add  some  cocliinonl,  powdered  mastic, 
and  alum;  boil  ihis  a.s;ain,  and  strain  it  llirough  a 
bag  seveal  limes.  The  first  time,  the  bag  must 
be  strained  from  lop  to  bottom;  and  tlie  remaining 
gross  matter  being  taken  ovit,  let  the  hag  be  well 
washed;  after  this  strain  tlie  liquor  througli  tlie 
bag  again,  when  a  paste  will  remain  on  the  sides, 
which  divide  into  small  cakes,  for  use. 

Jlnother. — Steep  four  ounces  of  the  best  Brazil- 
wood in  a  pint  and  a  half  of  the  finest  distilled 
vinegar,  for  three  weeks  at  least,  iliough  the  longer 
it  remains  the  better  it  is;  seetlie  the  whole  in  bal- 
imitii  marix,  till  it  boils  up  three  or  four  times; 
ict  it  settle  for  a  day  or  two;  put  it  to  an  ounce  of 
Dowdered  alum,  and  into  a  clean  pan  witii  tiie  li- 
fjuor;  let  it  remain  for  twenty-four  hours;  heat  ti>e 
composition,  and  stir  it  till  it  is  cold;  when  it  has 
stood  aTjout  twelve  hours,  strain  it,  and  aild  two 
cuttle-fish  bones,  prepared  as  before. 
Crimson. 

In  twelve  ounces  of  [)ale  stale  beer,  boil  one 
ounce  of  ground  Brazil-wood,  till  the  colour  is  as 
strong  as  desired;  strain  it  through  a  linen  clotli, 
and  bottle  it  up  for  use.  If  wanted  to  bring  this 
colour  to  a  body,  take  some  dried  o\-blood,  re- 
duced to  a  powder,  and  mi.\  it  with  the  colour. 

A.  fine  crimson  may  be  extracted  from  the  berry- 
bearing  spinach,  which,  being  pressed,  affords  a 
veiy  agreeable  juice;  to  this  add  a  fourth  part  of 
alum;  boi!   it,  and  wlien  cold  it  is  fit  for  use. 

Or  a  very  beautiful  red  may  be  extrscted  from 
She  red  beet  root,  baked  with  a  little  strong  vine- 
gni  and  alum;  when  cold  it  is  fit  for  use. 

^Inother. — Put  twenty  or  more  grains  of  bruised 
eochineal  into  a  gallipot,  with  as  many  drops  of 
the  ley  of  tai'tar  as  will  make  it  give  forth  its  co-. 
lour;  add  to  this  mixture  about  half  a  spoonful  of 
water,  or  more,  and  a  very  agreeable  puri>le  will 
be  obtained.  Reduce  some  alum  to  a  very  fine 
powder,  put  it  to  the  purple  liquor,  and  a  beautiful 
erimson  will  appear;  strain  it  through  a  fine  cloth: 
use  it  £s  soon  as  possible;  for  though  this  is  a  co- 
lour which,  if  soon  used,  looks  extremely  well, 
yet  bv  long  standing  it  is  subject  to  decay. 

Inilian  lake  is  far  superior  to  any  other  of  tlie 
kind,  for  the  deep  shades  of  red  of  all  kinds,  and 
works  as  free  as  gamboge.  The  best  is  brought 
from  China  in  [lOts,  and  has  the  ap|)earance  of 
raspberry-jam,  but  very  bitter  to  the  taste:  it  re- 
quires no  gum. 

Purple. 

Take  eight  ounces  of  logwood,  a  pint  of  rain 
water,  and  an  ounce  of  alum;  infuse  it  well  over  a 
ilow  fire,  in  a  well  glazed  i)an  or  pi|)kin,  for  about 
24  hours;  add  ^  ounce  of  gum-arabic,  let  it  stand 
for  a  week:  strain  It  through  a  piece  of  fine  cloth. 
Keep  it  close,  or  it  will  mould. 

.inother. — A  redder  purple  may  he  made  by 
adding  to  I  oz.  of  tiie  above,  four  ounces  of  Brazil- 
wood, and  a  pint  of  stale  beer;  boiling  it  till  the 
liqujr  is  as  str  .ng  as  is  desired.  It  may  be  made 
darkc  'ly  adding  more  logwood. 

The  riehesl  purple  is  made  by  blending  carmine 
and  Prussian  blue,  cr  indigo,  to  whatever  shade  is 
wanted. 

Blues. 

Ultramarine  is  the  best  and  brightest  blue.  Prc- 
p<>re  it  bv  heating  six  ouices  of  the  lapis  lazuli  till 
t  is  red    cooZ  i.*  in  slivug  vinegar;  grind  it  with  a 


stone  and  muller  to  an  impalpable  jitwder;  then 
make  a  composition  of  bees'-wax,  resin,  lrnsee>l- 
oil,  and  turpentine,  of  each  three  ounces:  incor- 
porate the  whole  together  over  a  slow  fire,  till  it 
is  near  boiling;  pour  tliem  into  a  pan  well  glazed. 
This  is  called  the  paste  of  ultramarine.  The  lapis 
lazuli  being  prepared,  add  to  it  an  equal  quantity 
of  the  pastil,  or  paste;  mix  them  tr>gethe*  thorough- 
ly, and  let  them  remain  twelve  hours.  To  extract 
the  ultramarine  from  the  paste,  povirc'ean  water 
upon  it;  on  pressing  the  paste  with  the  hands,  the 
ultramarine  will  come  out  for  its  reception:  pbce 
a  glass  tumbler  under  the  hand;  let  it  settle  in 
this  water  till  the  ultramarine  sinks  to  the  bottom. 

If  the  colour  seems  foul,  cleanse  it  thus:  Dissolve 
some  tartar  in  water;  add  as  much  of  it  to  the  ul- 
tramarine as  will  cover  it;  let  it  stand  twelve  hours; 
wash  it  in  warm  water,  when  the  colour  will  be 
well  clarified  and  perfectly  clean.  Let  the  ultra- 
marine he  of  a  high  colour,  and  well  ground. 

Next  to  ultramarine  in  beauty,  is  Prussian  blue, 
but  it  does  not  grind  kindly  with  water,  on  account 
of  its  oily  substance. 

Blue  bice  is  a  colour  of  a  very  good  body,  and 
flows  very'  agreeably  in  the  pencil;  wash  it  accord- 
ing to  the  rules  laid  down  for  ultramarine. 
Blacks. 

The  proper  blacks  for  water  colours  are  as 
follows: 

Ivory  black,  which  is  prepared  in  the  following 
manner:  Let  the  ivory  black  be  thoroughly  ground, 
and  there  will  naturally  ])roceed  from  it  a  liquor 
of  an  oily  substance:  mix  as  much  of  it  as  wil. 
make  it  work  freely  in  the  pencil.  It  has  a  fine 
gloss,  and  is  extremely  serviceable  in  painting  of 
shining  objects. 

Indian  ink  is  a  very  good  black,  and  of  gi-eat 
service,  as  it  may  be  laid  to  any  shade,  and  wil! 
always  shade  itself;  on  which  account  it  is  often 
used  for  drawings. 

Greens. 

Sap-green  is  a  colour  extremely  serviceable,  and 
the  best  green  for  water  colours,  being  of  a  gummy 
substance,  and  diluting  easily  in  water.  It  produces 
an  endless  variety  of  tints,  and  has  the  advantage 
of  siiadiiig  itself. 

A  sea  or  artif.ciai greeri,  is  made  by  mixing  in- 
digo and  sap-green,  which  may  be  made  lighter  by 
adding  more  or  less  indigo;  it  is  a  very  servicea- 
ble colour,  easily  worked,  and  productive  of  many 
tints.  This  colour,  as  well  as  sap-green,  shades 
itself.  The  indigo  must  be  well  ground  before 
you  mix  it. 

Another  is  made  with  indigo  and  gamboge,  well 
ground  together:  extremely  useful  in  painting  ot 
trees,  grass,  vegetables,  &c.  With  the  addition  of 
sap-green,  it  is  very  serviceable  in  flowers,  and 
shading-in  of  garinents. 

Broxv7ts. 

Burnt  and  unburnt  terra  de  Sienna,  are  the 
warmest  browns  for  front  grounds,  dead  leaves,  &c. 
work  very  free,  and  are  of  general  use. 

Bistre  is  also  a  good  and  sei-viceable  colour.— 
The  best  sort  is  very  bright  and  cose:  as  it  is  a 
colour  difticult  to  work  ol  itself,  mix  a  little  .Span- 
ish liquorice  with  it,  that  will  mellow  and  take  off 
its  harshness.  It  must  be  well  ground;  and  the 
higher  it  is  gummed,  the  better  for  use. 

Spanish  liquorice  is  [iroductive  of  a  great  varie- 
ty of  brown  titits,  of  a  very  agreeabl-,  colour;  it 
«  ill  not  shade  itself,  bu^'works  as  free  as  any  gum 
colours  by  diluting  it  in  fair  water. 

A  brown  mixlui  e  is  made  by  incorporating  sap 
green  and  carnnne,  which  is  of  an  txiraordinarily 
soft  nature;  it  is  a  colour  extremely  serviceable  in 
painting  flowers  in  water  colours. 

Aiioilier,  by  blending  vermiliun  and  bistre  tJio 


62 


UNIN'ERSAL  RECEIPT  nf)OK. 


roughly:  the  histrt;  must  he  cxlrcniely  well  ground 
before  it  is  incorporated  with  the  vei-milion,  and  it 
will  produce  a  very  good  hrown. 

Direction!!  for  preparing  mixed  colours. 

Jlsti  colour. — Ceruse,  Keating's  black  and  white, 
shaded  with  cheny-stone  black. 

Bay. — Lake  an(i  flake  ^\  bite,  shaded  with  car- 
mine ;  bistre  an.l  vermilion  shaded  with  black. 

Cliangeadle  silk. — Red  lead  and  masticot-water, 
shaded  with  sa\)-green  and  verdigris. 

Jlnnther. — Lake  smd  jellow,  shaded  with  lake 
an<l  Prussian  blue. 

Cloud  colour. — Ligntmasticot,  or  lake  and  white, 
sladed  with  blue  ven''ter. 

Another. — Constant  white  and  Indian  ink,  a  litrie 
vermilion. 

Another. — White  with  a  little  lake  and  blue  ver- 
diter,  makes  a  very  agreeable  cloud  colour,  for 
that  part  next  the  horizon. 

.  Ciiinson. — Lake  and  white,  with  a  little  vermil- 
ion, shaded  with  lake  and  carmine. 

Flame  colour. — Vermilion  and  orpiment,  height- 
ened with  white. 

Another. — Gamboge,  shaded  with  minium  and 
red  lead. 

Flesh  colour. — Ceruse,  red  lead,  and  lake,  for  a 
swarthy  complexion,  and  yellow-ochre. 

Another. — Constant  wiiite  and  a  little  carmine, 
shaded  with  Spanish  liquorice,  washed  with  car- 
mine. 

French  green. — Light  pink  and  Dutch  bice, 
shaded  with  green  pink. 

Glass  grey. — Ceruse,  with  a  little  blue  of  any 
icind. 

Hair  colour. — Masticot,  ochre,  umber,  ceruse, 
and  cherry-stone  black. 

Lead  colour. — Indigo  and  white. 

Light  blue. — Blue  bice,  heightened  with  flake 
wiiite. 

Another. — Blue  verditer,  and  white  of  any  sort, 
well  ground. 

Light  green. — Pink,  smalt,  and  white. 

Another. — Blue  verditer  and  gamboge. 

Another. — Gamboge  ajid  verdigris.  The  ciiief 
ase  of  tliis  green  is  to  lay  the  ground  colours  for 
trees,  fields,  &c. 

Lion  taviney. — Red  lead,  and  masticot,  shaded 
with  umber. 

JMurrey. — Lake  and  white  lead. 

Orange. — Red  lead  and  a  little  masticot,  shaded 
with  gall-stone  and  lake. 

Orange  taivney. — Lake,  light  pink,  a  little  mas- 
ticot, shaded  with  gall-stone  and  lake. 

Pearl  colour. — Carmine,  a  little  white,  sliaded 
with  lake. 

Popinjay  green. — Green  and  masticot;  or  pink 
and  a  little  indigo,  shaded  with  indigo. 

Purple. — Indigo,  Spanish  brown,  and  white  ; 
or  blue  bice,  red  and  white  lead  ;  or  blue  bice 
n»d  lake. 

liusset. — Cheri-y-stone  black  and  white. 

Scarlet. — Red  lead  and  lake,  with  or  without 
vermilion. 

Sea-green. — Bice,  pink,  and  white,  shaded  with 
pink. 

Sky  colour. — Light  masticot  and  white,  for  the 
lowest  and  lightest  parts  ;  second,  red  ink  and 
white;  third,  blue  bice  and  white;  fourth,  blue  bice 
alone.  These  are  all  to  be  softened  into  one  ano- 
ther at  the  edges,  so  as  not  to  appear  harsh. 

Sky  colour  for  drapery. — Blue  bice  and  ceruse, 
or  ultramarine  and  white,  shaded  with  indigo. 

Straw  colour. — Masticot  and  a  very  little  lake, 
shadt'd  with  Dutch  pink. 

~*^w  colour. — Indigo,  white,  and  lake;  or  fine 
tJatcti  tiice  and  lake,  shaded  with  indigo;  or  lit- 


mus,  small,  and  bice,  tne  latter  most   predoiui* 
nant. 

Water. — Blue  and  wliile,  shaded  with  blue,  and 
heightened  witli  white. 

Another. — Blue  verdigris,  shaded  witl  indigo, 
and  heightened  with  white. 

Directions  for  using  the  co'nurs 

The  pencils  must  be  fast  in  the  quills,  notajitto 
part  in  the  middle. 

Before  beginning,  have  all  the  colou-s  ready 
and  a  palette  for  the  conveniency  of  mi.xmg  them; 
a  jia\)er  to  lay  luider  the  hand,  as  well  as  to  try  tlie 
colours  upon  ;  also  a  large  brush,  called  a  fitch,  to 
wi])e  oft"  the  dust  from  them. 

Being  now  prepared,  ])roceed  in  the  painting; 
which,  if  a  landscape,  laj'  on  first  dead  colours 
freely  all  over  the  piece  leaving  no  part  unco- 
vered. 

I'hen  proceed  with  the  lighter  parts,  as  the  sky. 
sun-beaniB,  h.c.:  then  the  yellowish  beams,  with 
masticot  and  white;  next  the  blueness  of  the  sky 
with  blue  verditer  alone;  for  purple  clouds,  mi.\ 
only  lake  and  white,  makiiig  the  colours  deepei 
as  the)'  go  upwards  from  the  horizon,  except, ir: 
tempestuous  skies.  I'he  tops  of  distant  mountains 
must  be  worked  so  faint,  that  they  may  seem  to  lose 
themselves  in  the  air. 

Bring  tlie  colours  forward  as  the  distance  de- 
creases; painting  the  first  ground  next  the  horizon, 
downwards,  of  a  bluish  sea-green;  and  as  you  aa- 
vance  forward,  of  a  darker  green,  vill  you  come  to 
the  fore-ground  itself;  which,  as  it  is  the  darkest 
part  of  all,  with  dark  green,  worked  so  as  to  give 
the  appearance  of  shrubbeiy,  &c. 

In  painting  trees,  having  first  laid  a  little  verdi- 
gris green  for  a  dead  colour,  proceed  with  working 
it  so  as  to  give  a  leafy  appearance. 

Bring  some  of  the  leaves  forward  with  masticot 
and  while;  for  the  trunk,  work  the  brown  witii  sap- 
green;  if  oak  trees  are  introduced,  lay  on  some 
touches  to  express  leaves  of  \\y  twined  about  it. 

All  distinct  objects  are  to  be  made  imperfect,  as 
they  appear  to  the  eye. 

In  painting  flesh,  the  following  are  the  best  di- 
rections for  preparing  the  work  so  as  afterwai'ds 
more  readily  to  produce  the  effects  of  colours  seen 
in  nature. 

Take  flake-white  and  a  little  lake,  blend  them 
together,  and  with  that  lay  the  ground  colour; 
then  shade  with  red  ochre,  cherry-stone  black,  and 
a  little  lake,  mixed  together,  touching  the  lips, 
cheeks,  kc.  with  a  tint  of  carmine,  and  heighten 
the  flesh  with  white  and  a  little  carmine.  Re 
member  never  to  heighten  it  with  pure  white, 
which  will  always  give  it  a  cold  appearance. 

It  may  be  recommer.ded  to  the  student  in  gene- 
ral, whatever  is  the  subject  of  his  drawing,  not  tr 
finish  any  one  part  first,  but  to  work  up  every  part 
gradually  alike,  until  he  finds  nothing  wanting  tc 
complete  the  whole. 

AVberever  he  lays  on  strong  touches,  he  must  be 
careful  in  those  places  to  bring  up  his  work  to  an 
equal  roundnessand  strength,  temperingand  sweet- 
ening tlie  colours  with  a  sharper  lencil  than  the 
first,  that  no  lumps  or  harsh  edges  maybe  left,  but 
that  tlie  sliadows  may  all  lie  dispersed,  soft  and 
smooth,  and  gliding  gently  into  one  another. 

The  occasional  roughness  of  the  work  need  no/ 
discourage  the  artist;  for  it  is  easily  softened  bj' 
degrees  with  other  tints  and  shadows:  obseiTing 
only  to  sweeten,  mellow,  and  heigliten  them  ac- 
cording as  the  light  happens  to  fall. 

A  method  has'been  lately  discovei-ed  of  conibin 
ing  the  eft'ects  of  water  colours  with  those  of  cnty- 
on-painting  by  means  of  wax  crayons.  It  is  an  in 
genious  and  pleasing  mode  of  practice. 


WATER    COLOURS. 


33 


T\>  prevent  the  colours  from  crackiupr. 

Boil  2  ounces  of  the  best  and  clearest  glue,  Mith 
(  pint  of  cleai-  water,  and  a  lialf  an  ouivce  of  the 
finest  ilum,  till  dissolved.  I'hisisa  very  service- 
able liijuor,  with  which  temper  those  colours,  in- 
tended for  sk) ,  as  it  '.vill  prevent  tiiem  from  crack- 
ing. 

To  make  a  solution  of  gum. 

Dissolve  an  oinice  cf  while  gum  aral)ic,  and  half 
an  ounce  of  double  refined  sugar,  in  a  (juarl  of 
spring-water;  strain  it  through  a  piece  of  muslin, 
then  bottle  it  ott'for  use,  keeping  it  free  from  dust. 

Another  method. — Take  some  of  the  whitest  s(rt 
of  gum  arable,  then  bruise  and  tie  it  in  a  piece  of 
woollen  cloth,  steep  it  in  spring  water  till  dissolved. 
If  too  slift",  which  is  known  by  the  shining  of  the 
colours,  a(Kl  more  water;  if  too  weak,  more  gum. 
With  tliis  water  tcnii)er  most  of  the  colours,  using 
such  a  cjuuntity  of  it,  that  the  colours,  when  dry, 
being  touched,  will  come  off. 

To  keep fies  from  the  -work. 

Having  prepared  the  gum  water,  add  a  little  co- 
loquintida,  which,  if  tlie  work  should  be  exposed, 
will  keep  it  from  being  damaged  by  the  flies. 
To  prepare  alum  xvaler. 

Take  4  ounces  of  alum,  and  a  pint  of  spring- 
water;  boil  it  till  the  alum  is  thoroughly  dissolved; 
filter  it  through  blotting  paper,  atid  it  is  fit  for  use. 

Before  laying  on  the  colours,  take  some  of  this 
water  not,  and  with  a  sponge  wet  the  back  of  the 
paper,  w  hich,  if  not  good,  must  be  wetted  three  or 
lour  times.  This  will  not  only  prevent  the  sink- 
ing of  the  colours,  but  will  also  keep  them  from 
fading,  and  give  an  additionaJ  beauty  and  lustre. 
Uemember  that  the  paper  must  be  dried  each  time 
liefore  wetting  it  again. 

To  make  lime-iaater. 

Put  some  unslacked  lime  in  a  well-glazed  pan  ; 
cover  it  with  pure  water;  let  it  remain  so  for  one 
day, then  strain  oft' the  water,  and  keep  it  for  use.  liy 
I'  le  means  of  this  water,  sap  green  may  be  changetl 
into  blue. 

To  make  a  licdvhim  of  pearl  ashes. 

Steep  half  an  ounce  of  pearl  ashes  in  clear  water 
fir  one  day;  sti'ain  oft"  the  water  as  clean  as  possi- 
ble. This  infusion  will  [jrove  extremely  servicea- 
ble in  many  colours,  particularly  lirazil  wood;  to 
which  it  will  give  an  additional  beauty  and  lustre. 
7  0  restore  decayed  colours. 

Take  distilled  rosemary  water,  or  essence  of 
I  iseniaiy,  and  with  a  few  ihops  temper  the  colours, 
which,  however  dead  or  faded,  will  recover  tiieir 
primitive  brilliancy.  This  essence  will  prevent 
the  bubbles  which  are  troublesome  in  grinding 
white  and  umbre. 

Liquid  gold  for  vellum  painting. 

Having  procured  some  of  the  finest  leaf  gold, 
grind  it  w  ilh  strong  gum-water,  adding  more  gum- 
uaterasis  found  requisite;  when  thorougldy  ground 
tjdmper  it  with  a  small  quanlity  of  sublimate  of 
mercury,  binding  it  in  the  shell  « ith  a  little  dis- 
solved gum;  spread  it  equally  over  the  shell,  and 
use  it  with  water  onlv,  for  gilding  fans,  &:c. 
Liffdd  silver  for  the  same. 

The  manner  of  making  this  is  the  same  as  that 
of  liquid  gold,  only  remembering  to  temper  it  with 
glaire  of  eggs,  ami  not  water. 

7'o  make  glaire  of  eggs. 

Beat  the  whites  with  a  jpoon  till  they  rise  in  a 
fi'jim;  let  them  stand  twelve  hours,  and  they  will 
he  clarified  into  good  glaire. 

To  restore  rusted  liqiud  silver. 

If  silver  becomes  rusty,  co\er  that  part  of  the 
pj-rfomiance  with  the  juice  of  garlic,  wliicli  will 
recover  it  eftectually. 

Ground  to  lay  silver  or  gold  upoik. 

Take  tlie  new  shreds  of  parchintut,  (as  they  are 


far  preferable  *o  glove  leather)  and  boil  them  in  <> 
quait  of  spring  water  till  consumed  t  la  pint;  strai^ 
the  size  from  the  shreds,  and  put  .t  into  a  well 
glazed  pan;  use  it  before  it  is  cold.  Be  ctreful, 
when  laying  on  tlie  siher  or  gold,  th  it  the  size  is 
not  too  moist,  nor  too  dry,  for  in  either  ci.se  there 
win  be  danger  of  imjiaiifng  the  work. 

To  prevent  gloss  on  draii'ings. 

Too  much  gum  in  the  composition  of  ink  em- 
ployed in  drawings  is  the  cause  of  the  oflAisive 
gloss  which  arises,  in  difterent  degrees,  from  what 
is  called  Indian  ink,  according  to  the  caprice  or 
ignorance  of  the  manufacturer.  This  evil  is 
irremediable,  made  with  such  ink,  without  the  risk 
of  defacing  their  surfaces.  But  it  may  be  avoided 
by  the  artist  composing  his  own  ink,  by  an  union 
of  i\ory  or  lamp  black,  with  a  small  portion  oi 
Prussian  blue,  or  indigo,  for  a  blue  black;  and  the 
same  blacks  united  with  raw  or  i)urnt  umber,  bis- 
tre, Vandyke,  or  any  other  brown  instead  of  the 
blue  for  a  brown  black.  These  should  be  incor- 
porated by  mixing  them  in  weak  gum  water,  (or 
perhaps  malt-wort  would  answer  better),  first  levi- 
gating them  very  fine  in  common  water,  on  a  mar- 
ble slab.  When  dried  to  a  paste,  the  glutinous 
matter  should  be,  and  not  till  then,  well  mixed 
with  them.  The  proper  strength  may  be  readily 
known  by  a  few  trials,  and  that  will  be  found  sul- 
ficiently  strong  which  binds  the  composition 
enough  to  prevent  rubbing  oft'  by  the  touch.  Indian 
ink  drawings  should  be  handled  as  little  as  jiossi- 
ble,  for  the  slightest  rubbing  produces  a  certain 
degree  of  gloss,  and  frequent  repetitions  ot  it 
make  the  gloss  more  apparent  and  decided. 
To  prepare  "wash  colours  for  maps,     for  yellow. 

Dissolve  gamboge  in  water:  or  French  berrie* 
steeped  in  water,  the  liquor  strained,  and  gum  arss» 
bic  added. 

For  red. 

Steep  Brazil  dust  in  vinegar,  with  alum. 

Or,  dissolve  litmus  in  water,  and  add  spirit  of 
wine. 

Or,  steep  cochineal  in  water,  strained,  and  add 
gum. 

For  blue. 

Dilute  Saxo»:  blue  -ttith  water. 

Or,  to  the  solution  of  litmus  add  distilled  vine- 
gar. 

For  green. 

Dissolve  distilled  water  in  verdigris,  and  adc 
gum. 

Or,  dissolve  sap  green  in  water,  and  add  gum. 
Litmus  is  rendered  green  by  adding  p.  p.  m.  kali 
to  its  solution. 

To  keep  ~Mater-colours  from  sinking. 

IJoil  4  ounces  of  alum  in  a  pint  of  spring  water, 
till  it  is  thoroughly  dissolved;  filter  it  through 
brown  paper,  and  keip  it  for  use. 

Before  laying  on  the  colours,  take  a  sponge,  and 
wet  the  back  of  the  paper  w  iih  this  water  while  it 
is  hot.  This  will  not  only  [U'-vent  the  colours  frcra 
sinking,  but  will  likewise  g.^e  them  an  addilioiai 
beauty  and  lustre,  and  preser\e  them  from  fading. 
If  the  paper  is  not  good  it  must  be  washed  three  i>r 
four  times  w ith  this  water,  drying  it  every  time. 

If  the  prints  are  to  be  varnisiied,  wash  them  all 
over  with  wliile  starch,  before  beginning  to  lay  on 
tho  colours. 

To  prepare  charcoal  and  chalks  for  drawing. 

Saw  tlie  finest  grain  charcoal  into  slips  of  the 
size  wanted,  and  put  them  iiitj  a  pi[)kin  of  melted 
bee's-wax;  put  them  near  a  ilow  fire  for  lialf  an 
hour,  take  them  out,  and  when  they  are  perfectly 
cool  they  are  fit  for  use.  The  advantages  iif  tJiese 
pencils  are,  that  they  can  be  nuide  at  the  most 
trilling  expense,  and  that  drawings  made  with  .l.t.n 
are  as  permanent  as  ink. 

E'i 


64 


UNIVERSAL  RECEIPI'  BOOK. 


The  above  pr'Tess  will  harden  both    red  and 
bk?ck  chalks,  and  make  them  permanent  also. 
i'o  make  carininated  akefor  c  aijons. 

The  decoction  wlndi  floats  over  tlie  coloured 
precipitate  known  by  the  name  of  carmine,  being; 
stil  !iiglily  coloured,  the  aiidition  of  sulphate  of 
diamine,  which  is  afterwards  decomposed  by  a  so- 
lution of  carbonate  of  soda,  diseiij^ages  the  aluniine, 
»nd  the  latter,  in  precipitating  itseif,  carries  with 
if  the  colouring  part  of  the  bath.  According  to  the 
dose  prescribed  for  the  composition,  2  or  3  ounces 
oi  alum  may  be  employed.  The  greater  or  less 
quantity  of  this  substance,  the  base  of  which  seizes 
nn  the  colouring  fecula,  determines  the  greater  or 
less  intensity  observed  in  the  colour  of  ihe  lake  re- 
sulting from  it.  When  the  process  is  conducted  on  a 
small  scale,  and  by  way  of  trial,  the  precipitate  is 
received  on  a  filter.  It  is  then  washed  "ilh  warm 
water,  and  when  it  has  acquired  the  consistence  of 
soft  paste,  it  is  formed  into  small  Lakes  or  sticks.  It 
is  this  substance  whicli  constitutes  the  beautiful 
carminated  lakes  used  for  crayon  painting. 

Another,  in  the  large  way. — In  operaling  on  a 
large  scale,  the  whole  of  the  alkaline  liquor  ju<lged 
necessary,  after  a  few  trials,  to  decompose  the 
quantity  of  alum  intended  to  be  employed,  may  be 
divided  into  three  or  four  separate  portions.  As 
many  cloth  filters  as  there  are  alkaline  portions, 
being  then  prepared,  the  fiist  portion  of  alkaline 
liquor  is  poured  out,  and  the  coloured  jirecipitate 
resulting  from  it  is  received  on  one  of  the  filters  : 
the  coloured  liquor  which  passes  through  ibe  filter 
receives  the  second  portion  of  alkaline  li(pior,  and 
the  latter  produces  a  second  precipitate,  which  is 
received  en  a  new  filter.  This  operation  is  then 
continued  till  the  last  portion  of  alkaline  liquor 
has  been  emidoyed.  The  lakes  deposited  on  the 
filters  are  washed  in  warm  water;  and  wiien  drain- 
ed, are  carried  along  with  their  cloth  to  the  plas- 
ter dryers,  or  to  beds  of  new  bricks.  These  dryers, 
made  of  wrought  plaister  in  the  form  of  tiiick  ba- 
sins, attract  the  moisture  of  the  paste,  ami  shorten 
the  process.  The  first  precipitation  gives  a  car- 
minated lake  of  a  very  high  colour;  the  second  is 
somewhat  higher;  and  the  rest  go  on  decreasing  in 
the  same  manner. 

By  these  means  the  artist  obtains  from  the  same 
oath  shades  of  colour  varied  to  infinity,  much  mel- 
lower, and  more  delicate  than  those  resulting  from 
u  mechanical  mixture  of  white  clay  in  different 
doses,  and  lake  saturated  with  colour  by  one  ope- 
ration. 

To  preserve  pencil  and  chalk  di^aimngs. 

Get  2i  pan  or  tub,  sufficiently  spacious  to  admit 
the  drawing  horizontally;  fill  it  willi  clean  water; 
and  run  the  drawing  through  in  that  direction: 
then  lay  it  on  something  flat  to  dry.  (Do  not  lay 
the  d-awing,  while  luet,  on  any  coloured  wood, 
such  as  mahogany,  &c.  which  will  stain  the  paper 
in  streaks.)     This  will  take  oft' the  loose  lead. 

Secondly.  Fill  the  same  vessel  a  second  time, 
with  rather  more  than  one-third  new  milk,  and 
the  remaining  part  clean  water,  through  which  run 
the  drawing  again  horizontally,  and  leave  it  to  dry 
as  before. 

Should  milk  be  scarce,  mix  a  little  (in  the  pro- 
portions above-mentioned),  in  a  lea-cup,  and  run 
the  drawing  lightly  over  with  a  camel-hair  pencil, 
the  ^"'ater  having  alread}'  taken  oft"  the  superfluous 
lead,  and,  in  some  degree,  fixed  the  other;  but  be 
pat ticii Lilly  light  with  the  pencil,  never  touching 
the  drawing  twice  in  the  same  place. 

To  preserve  black  lead  pencil  drawitigs. 

Apply  a  thin  wash  of  isinglass,  which  will  pre- 
vent rulibing  oft'  of  either  black  lead,  or  of  hard 
black  chalk.  The  simple  application  of  skimmed 
milk  will  produce  the  same  eft'ect.     In  using  the 


latter,  lay  the  drawing  flat,  upon  the  stirface  of  the 
milk;  then  taking  it  up  expeditiouslj',  h;mg  it,  by 
one  corner,  till  it  drains  and  dries.  The  milk 
must  be  perfectly  free  from  cream,  or  it  will 
grease  the  paper. 

To  fix  crayon  coloiirs 

Paste  your  paper  on  canvas,  stretched  on  a 
frame  in  the  usual  way.  When  your  drawing  is 
finished,  dilute  drying  oil  with  spirits  of  turpen- 
tine, and  aiJply  the  mixture  to  the  back  of  the 
drawing,  or  on  the  canvas.  In  a  few  days,  when 
perfectly  dry,  give  the  face  of  the  picture  a  coating 
of  the  same,  and  your  crayon  drawing  will  become 
(as  the  discoverer  terms  it)  an  oil  painting. 
To  make  artificial  black  lead pencih. 

Melt  together  fine  Cumberland  black-lead  in 
powder  and  shell  lac.  This  compound  is  to  be 
repeatedly  powdered  and  re-melted  until  of  uni- 
form composition;  it  is  then  sawn  into  slips,  and 
mounted  as  usual.  Pencils  thus  made  are  uniform, 
and  of  great  sti'ength,  and  there  is  no  waste  of  ma- 
terials. 

To  make  English  dra~.vivg  pencils. 
They  are  formed  of  black-lean  alone,  sawp 
into  slijis,  which  are  fitted  into  a  groove  made  in  a 
piece  of  wood,  and  another  slip  of  wood  glued  over 
them:  the  softest  wood,  as  cedar,  is  made  choice 
of,  that  the  pencil  may  be  the  easier  cut;  and  a 
part  at  one  end,  too  short  to  be  conveniently  used 
after  the  rest-  has  been  worn  and  cut  aw  ay,  is  left 
unfilled  with  tlie  black-lead,  that  there  may  be  no 
waste  of  so  valuable  a  commodity. 

These  pencils  are  greatly  preferable  to  others, 
being  accompanied  with  some  degree  of  the  same 
inconveniences,  and  being  very  unequal  in  their 
(luality,  on  account  of  dift'erent  sorts  of  the  mine- 
ral being  traudulently  joined  together  in  one  pen- 
cil, the  fore-part  being  commonly  pretty  good, 
and  the  rest  of  an  inferior  kind.  Some,  to  avoid 
these  imperfections,  take  the  finer  pieces  of  black- 
lead  itself,  which  they  saw  into  slijis,  and  fix  for 
use  in  port-crayons:  this  is  doubtless  the  surest 
way  of  obtaining  black-lead  crayons,  whose  good- 
ness can  be  depended  on. 

To  inal'e  crayons  fo'  drawing. 

Mix  to  one  pint  of  boiling  water  3  ounces  o! 
spei'maceti,  I  lb.  of  fine  ground  long  ash  with  the 
colouring  matter  a  sufficient  quantity;  roll  orut  the 
paste,  and  wiien  half  dry,  cut  it  in  pijies. 

Another  method. — This  prepai'ation  has  given 
birth  to  a  particular  kind  of  painting.  In  the  large 
way,  it  consists  in  mixing  up  with  the  coloured 
bath  an  argillaceous  matter  of  the  first  quality,  and 
subjecting  the  wh.^le  to  careful  evaporation,  or  in 
exposing  the  liipiid  paste  on  dryers  of  plaster  with 
a  clean  cloth  to  prevent  the  crayon  from  adhering 
to  the  dryer. 

This  method  is  more  economical  than  the  che- 
mical process;  liut  it  reipiires  a  very  nice  choice 
ill  the  quality  of  the  white  desired  for  the  opera- 
lion,  and  in  particular  the  precaution  of  previous 
washing,  to  remavelhefine  sandy  parts  with  which 
the  finest  white  clays  are  mixed. 

If  the  composer  of  crayons  be  also  a  manufac- 
turer of  carminated  lakes,  and  prefer  to  mix  the 
bath  of  cochineal  with  white  clay,  well  wasned, 
and  of  the  fir  t  ([uality,  he  miiy  obtain  the  same 
sl-.ades  by  diluting  with  one  measure  of  the  decoc- 
tion of  cochineal,  different  quantities  of  clay.  For 
example,  a  pound  of  decoction  siituiated  with  co- 
lour, and  a  (juarter  of  a  pound  of  clay;  the  same 
quanlity  of  decoction,  and  half  a  pound  of  clay;  a 
l>ounil,  and  so  on. 

To  enlarge  or  diminish  the  size  of  a  picture. 

Divide  the  sides  of  the  original  with  a  pair  oi 
compasses  intp  any  number  of  equal  parls,  and 
rule  lines  across  with  a  black  lead  j:«r.cii  from  iida 


WATER  COLOURS. 


55 


tc/  side,  «n(l  from  top  to  bottom.  Then  having  the 
(laper  of  the  size  intended,  (hvide  it  into  tiie  same 
number  of  squares,  either  larger  or  less,  to  enlarge 
or  contrai  t  it.  Then  placing  the  original  befwe 
you,  draw  square  by  square  the  several  parts,  ob- 
serving to  make  the  part  of  tlie  figure  you  draw 
fall  in  the  same  part  of  the  squares  in  the  copy  as 
i(  does  in  the  original.  To  prevent  mistakes, 
number  the  squares  botli  of  the  original  and  copy. 

To  prevent  the  necessity  of  ruling  across  the 
(iriginal,  which  may  injure  it,  take  a  square  pane 
ot  crown  glass  and  divide  its  sides,  and  also  its  top 
ajid  bottom  into  equal  parts;  tiien  from  each  divi- 
sion draw  lines  across  the  glass  with  lamp  black 
ground  with  gum  water,  and  divide  the  glass  into 
squares.  Then  lay  the  glass  upon  the  original, 
and  having  drawn  the  same  number  of  sijuares  upon 
the  paper,  proceed  to  copy  into  each  square  on  the 
paper  wliat  appears  behind  each  corresponding 
square  of  the  glass.  Instead  of  a  glass,  an  open 
frame  with  threads  stretched  across  will  answer. 
To  take  a  copy  of  a  print  or  draiuin^. 

Take  h  sheet  of  the  finest  white  paper,  wet  it 
over  with  clean  linseed  oil  on  one  side,  and  wipe 
the  oil  off  clean,  then  let  it  stand  and  dry,  other- 
wise it  will  spoil  a  printed  picture  by  the  soaking 
through  of  the  oil.  Having  thus  prepared  the  pa- 
per, lay  it  on  any  printed  or  painted  picture,  and 
it  may  be  seen  perfectly  tlirough;  then  with  a  black 
lead  pencil  co]>y  with  ease  any  picture  on  the  oiled 
paper,  then  put  it  upon  a  sheet  of  clean  Mhite  pa- 
per, and  with  a  little  pointed  tracer  or  burnisiier, 
go  over  the  strokes  drawn  upon  the  oiled  paper, 
and  liie  same  will  be  very  neatly  and  exactly  drawn 
upon  the  white  paper. 

1  'o  make  a  scale  for  lUviding  the  vanishing  lines 
i7i  perspective. 

Take  a  sheet  of  paper,  and  iiaving  made  an  iiori- 
zontal  line,  fix  on  a  point,  as  a  centre,  called  the 
point  of  siglit.  Let  this  point  be  crossed  with 
diagonal  lines,  in  various  directions. 

The  ii.strument  thus  prepared,  will  form  a  sure 
guide  to  an  unexperienced  e\"e,  in  taking  tlie  pros- 
pective lines  of  all  objects  placed  at  right  angles, 
such  as  streets,  buildings,  churches,  apartments, 
by  merely  placing  it  under  the  leaf  to  be  drawn  on. 
To  render  the  instrument  more  complete,  a  plate 
of  glass  should  be  added  of  the  same  size  as  the 
leaf  of  the  drawing  book  on  which  the  dark  lines 
sliould  be  drawn. 

To  mix  -water  colours  for  animals. 
Horses. 

Chesnut  bro-ivn. — Red  ochre  and  black,  mixed 
together,  shaded  with  black,  heightened  with  red 
ochre  and  while. 

Grey. — Black  and  white  mixed,  shaded  with 
black,  white,  and  bistre;  heightened  with  pure 
water. 

Black. — Black  lightly  laid  on,  shaded  with  Keat- 
ing's  black  and  bistre;  iieightened  with  raasticot. 
Jjions. 

Colour  much  the  same  manner  as  hogs,  adding 
lake  in  the  ground  colour. 

Hears. 

Brown-ochre,    red-ochre,    and    black,    mixed; 
«liaded  with  bistre  and  ivory-black. 
IVulvcs. 

Spanish  liquorice  and  black,  shaded  with  black. 
.Asses. 

Black  and  white  mixed;  or  add  a  little  brown 
ochre  shaded  with  black. 

Elbphunts. 

Black,    white,    and    Si)anisli    liqaorice    mixed; 
Shaded  with   black  and   bistre;  the   inner  part  of 
tj;e  nose  vermilion  and  white,  snaded  with  black. 
JMonkeys,  &c. 

Dutch  pink  and  black,    heightened  with  masti- 


cot  and  white:  the  face,  black  an«  bistre  mixed, 
as  also  their  feet,  and  below  their  bellies,  shaded 
with  black  and  pink  mixed  with  a  little  brown- 
ochre. 

Stags. 

Brown-ochre,  shaded  with  bistre  towards  thfc 
back;  tiie  neck  and  belly  white,  the  mouth  ano 
eai-s  inclining  to  red,  the  hoofs  black,  and  legs 
shaded  witli  black. 

To  paint  fruit  in  ivater  colours. 

apples.— Thin  masticot  mixed  vith  verdig^s 
shaded  with  brown  ochre. 

Pears. — Masticot,  deepened  and  re.ellowed  witli 
brown-ochre;  the  bloom  the  same  as  the  apple. 

Cherries. — Vermilion  and  lake,  shaded  with 
carmine,  heightened  with  vermilion  and  white. 

Straivbemes. — White;  draw  it  over  with  ver- 
milion and  lake,  shaded  with  fine  lake,  heightened 
with  red  lead  and  masticot,  mixed;  and,  after, 
with  white;  stipple  them  with  white  and  thin  lead 
only. 

jihie  Grapes. — Dark  purple,  shaded  with  blue; 
the  bloom  l/ice. 

Wliile  Grapes.— A  mixture  of  verdigris  and 
masticot,  shaded  with  thin  verdigris,  heightened 
with  masticot  and  white. 

Peaches. — Tiiin  masticot,  shaded  with  brown- 
ochre;  the  bloom  lake,  heightened  with  white. 
To  paint  flotvers. 

Auricxdas. — A  tender  wash  of  gamboge,  shaded 
with  sap  green  and  carmine,  blended  together 
Round  the  centre  leave  a  broad  white  space,  which 
shade  with  Indian  ink  and  green  sap,  mixed;  stip- 
ple the  gamboge  with  a  purple  extracted  from 
logwood;  the  cup,  in  the  inside,  strong  yellow, 
shaded  with  Dutch  pink,  or  gall-stones;  stipple  it 
with  white,  darkening  the  white  gradually  with 
Indian  ink,  t,s  the  shade  increases. 

Anemones. — A  thin  wash  of  gamboge,  shaded 
witli  bistre,  or  carmine  and  sap  green  blended  to- 
gether; the  stripes  carmine,  shaded  with  the  same, 
indigo  in  the  darkest  parts,  or  stipple  with  it.  The 
leaves  sap  green,  shaded  with  indigo  and  French 
berries:  the  stalk  brown. 

Yellow  Croivn  Imperials. — A  thin  wash  of  gam- 
boge, upon  that  another  of  washed  red  lea<l,  shad- 
ed with  carmine.  The  leaves  sap  green,  shaded 
with  indigo  and  French  berries. 

Roses. — A  light  tint  of  pure  carmine,  over  which 
another  equally  light  of  Peruvian  blue,  which  will 
give  the  flowers  a  tint  of  that  bloom  whicii  appears 
in  nature;  proceed  witii  darker  shades  of  carmine, 
of  the  best  sort.  In  the  darkest  parts  of  the  flower, 
add  a  little  indigo,  which  will  give  a  roundness 
and  body  to  your  work. — If  the  seeds  are  seen,  lay 
on  some  gamboge,  shaded  with  gall  stone;  the  up- 
per side  of  the  leaves  sap  green,  shaded  with  indi- 
go and  French  berries  mixed;  the  under  part, 
wiiite  indigo  and  sap  green,  mixed;  shaded  with 
tiie  same.  The  stalks  brown,  made  of  sap  green 
and  carmine,  shaded  with  indigo. 

Rose-biuls. — A  pale  wash  of  carmine,  shaded  with 
a  stronger  wash  of  the  same;  let  the  hatchings  be 
extremely  tender,  preserving  that  transparency 
and  sweetness  the  flower  lias  by  nature.  Tlie  staiki 
and  leaves  begin  and  finish  with  sap  green,  afte' 
vihich,  a  slight  wa.sh  of  carmine. 

Orange  Cruiun  Imperials. — A  thin  wash  of  red 
lead,  the  light  shades  carmine,  the  daik  vermilicr. 
and  bistre  mixed;  the  seed  the  same  as  the  flower. 
Tlie  leaves  and  stalks  as  the  preceding. 

Honey  Suckles. — The  inside  of  the  petals  white 
shaded  with  sap  green,  or  gamboge  aid  bistre, 
wliich  insides  are  to  be  shewn  by  curling  the  leaves 
back  at  tiie  ends,  or  splitting  them.  The  outsides. 
a  thin  vv:<sh  of  ermine  and  lake  mixed,  shaded  with 
carmine, — indigo  for  the  darkest  sht^des.     It  is  tc 


56 


UNIVERSAL  RECEIPT  BOOK. 


be  observed,  tbff'  some  of  the  flowers  growing  on 
the  same  stalk  are  inormulde  to  purple,  others  tr 
carmine;  the  style  and  l)Utt,ons,to  be  seen  at  the  end 
of  the  flower,  are  of  a  faint  green.  The  stalks, 
sap-green  and  carmine;  the  leaves,  sap  green, 
shaded  with  indigo  and  French  berries. 
To  (Jraw  birds  in  lunter  colours. 

£fTSles. — Black  and  brown,  shaded  with  indigo; 
the  leathers  heightened  by  brown  ochre  and  white; 
the  beak  and  claws  saffron,  shaded  with  bistre;  tlie 
eyes  with  vermilion,  heightened  with  masticot  or 
saffron,  shaded  with  vermilion. 

Turkeys. — Both  male  and  female: — the  back 
black  and  white,  mixed  grailually,  sha<led  off  to  a 
white  under  the  belly;  sprinkled  and  shaded  with 
black. 

S-zi.-a}is. — White  shaded  with  black;  the  legs  and 
hills  black;  the  eyes  yellow,  a  bull  in  the  midst. 

Geese. — Ceruse  shaded  with  black;  the  legs 
black;  the  bill  red. 

Pheasants. — White  and  black  mixed;  the  eyes 
like  those  of  the  falcon;  the  legs  Dutch  pink,  shad- 
ed with  black. 

Chvls. — Ochre  mixed  with  white,  in  different 
shades;  the  legs  yellow  oclire. 

Rides  for  painting  landscapes  in  tvater  colours. 

The  most  useful  colours  for  landscapes  are,  lake, 
burnt  ochre,  gamboge,  indigo,  or  light  red,  sepia, 
Prussian  blue,  and  terra  de  sienna. 

Skies  are  tinted  with  indigo;  and  the  distant  hills 
may  also  receive  a  finish  wash  of  the  same  colour. 
Buildings,  ground,  and  road,  should  be  tinted  witli 
ochre.  The  buslies  and  grass  may  be  forwarded 
with  a  tint  of  gamboge.  The  distances  may  |)e 
heightened  with  a  tint  of  lake,  and  the  dark  sha- 
dows of  the  building  may  be  tinted  with  sepia. 

In  retiring  hills,  tint  the  whole  with  weak  blue, 
then  the  nearer  ones  with  indigo  and  lake;  then  add 
a  little  gamboge  to  the  next,  keeping  rne  subordi- 
nate to  the  other;  the  most  distant  being  lost  in 
the  aerial  tints.  Clouds  should  be  tinted  with  se- 
pia. O[)posing  masses  of  trees  should  be  tinted 
with  sepia  and  indigo,  and  distant  trees  with  grey. 
The  lights  warmed  with  gamboge  and  oclu-e,  and 
their  shades  deepened  with  indigo.  Force  is  ac- 
quired by  adding  se])ia  to  indigo,  in  the  cold  parts, 
and  sepia  with  lake  to  the  glowing  parts.  Breadths 
of  light  are  obtained  by  destroying  the  scattered 
lights  with  greys. 

To  prepare  a  landscape. 

The  student  is  first  to  sketch  the  outlines  faintly 
with  a  l)lack  lead  pencil,  and  tfien  proceed  with 
the  hair  pencil  to  tint  and  shadow,  without  the  in- 
tervention of  tlie  crow-pen,  or  without  any  otlier 
fixed  outline  than  what  the  tints  and  shadows  pro- 
duce. 

The  mixture  of  the  grey  colour  is  made  of  burnt 
umber,  indigo,  and  lake;  each  to  be  rubbed  in  a 
saucer  separately,  and  then  mixed  in  due  propor- 
tion in  a  fourth  saucer,  so  as  to  produce  the  exact 
colour,  which  may  be  called  a  warm  grey. 

'l"he  colour  is  then  to  be  thinned  with  water  for 
the  light  tints,  as  the  sky,  distances,  S<c.  Deeper 
are  to  be  used  for  the  darker  shadows,  and  near 
pai'ts,  finishing  off,  and  softening  with  water,  till 
ihe  exact  eft'ect  is  produced. 

He  may  then  jiroceed  to  colour  according  to  the 
*i)llowii;g  directions. 

Colours  to  be  nsed. — Coal  brown,  rosy  madder, 
Prussian  blue,  iniligo,  ultramarine,  brown  sienna, 
Reman  ociire,  yellow  ochre,  Venetian  red,  gam- 
boge, burnt  sienna,  lamp  black,  Vandyke  brown, 
puq)le  lake. 

To  select  the  colours. 

Tlie  rlouds  are  produced  by  a  thin  mixture  of  in- 
digo ami  lake. 

The  azure  sky,  towards  the  horizon,  is  of  lake 


and  gamboge,  and  should  be  done  with  a  clear 
brush. 

The  lower,  or  horizontal  clouds,  ai-e  tinged  with 
ultramarine. 

The  distant  lands  are  of  ulti-amarine  and  lake. 

The  distant  trees  are  also  of  ultramarine,  with  a 
wash  of  indigo,  gamboge,  and  burnt  sienna. 

The  middle  distance  ti-ees  are  produced  by  a 
thin  wash  of  burnt  sienna  and  gamboge. 

The  nearer  trees  are  tinted  with  a  wash  of  baiTit 
sienna,  indigo,  and  gamboge;  towards  the  shadows 
more  of  indigo  is  incorpos-ated. 

The  grass  is  washed  with  a  mixture  of  burnt  sien- 
na, indigo,  and  gamboge;  that  in  shadow  has  rather 
more  indigo. 

The  road  and  paths  are  produced  by  a  mixture 
of  lake,  burnt  umber,  and  burnt  sienna. 

The  house  is  sometimes  tinted  with  a  mixture 
of  lake  and  gamboge.  The  tiling  and  shadows  have 
an  excess  of  lake. 

The  windows  are  of  indigo  and  burnt  umber. 

The  smoke  is  lake  and  indigo. 

The  sheep  are  of  burnt  umber  and  gamboge. 

The  figures  are  touched  with  lake  and  indigo. 

For  landscapes,  no  other  colours  than  the  above 
are  requisite,  and  they  can  be  purchased  in  prepar- 
ed cakes. 


TO  PAINT  IN  CRAYONS. 

Implements. 

The  student  must  provide  himself  with  some 
strong  blue  paper,  the  thicker  the  better,  if  the 
grain  is  not  too  coarse  or  knotty,  the  knots  should 
be  levelled  with  a  penknife  or  razor,  otherwise 
tiiey  will  prove  exceedingly  troublesome.  After 
this  is  done,' the  paper  must  be  pr.ssed  very  smooth 
Oil  a  linen  cloth,  previously  strained  on  a  deal 
frame,  the  size  according  to  the  artist's  pleasure: 
on  this  the  pictu;e  is  to  be  e.xecuted;  but  it  is  most 
eligible  not  to  ])aste  the  paper  on  till  the  whole 
subject  is  first  dead  coloured  Now  lay  the  paper 
with  the-  dead  colour  on  its  face  upon  a  smooth 
hoard,  when,  by  means  of  a  brush,  tiie  back  side  of 
the  paper  must  be  covered  with  [laste:  the  frame, 
with  the  strained  cloth,  must  then  be  laid  on  the 
pasted  side  of  the  paper;  after  vi'.iich  turn  tiie 
painted  side  uppermost,  and  lay  a  i>ie;.e  of  clean 
paper  upon  it,  to  prevent  smearing  it;  tliis  being 
done,  it  may  be  stroked  over  gently  by  the  hand, 
by  which  means  all  the  air  between  the  cloth  and 
the  paper  will  be  forced  out. 

When  the  paste  is  perfectly  dry,  the  painting 
may  be  proceeded  with. 

Drawing  the  outlines. 

Let  the  outlines  be  drawn  on  the  glass  with  a 
small  camel's  hair  pencil  dipped  in  lake,  ground 
them  with  oils,  which  maj'  be  done  with  great  ex- 
actness. After  this  is  accomplished,  take  a  sheet 
of  [laper  of  tiie  same  size,  and  place  it  on  the  glass, 
stroking  over  all  the  lines  with  the  hand,  by  which 
means  the  colour  will  adiiere  to  the  (laste,  which 
must  be  pierced  with  pin  holes  pretty  close.  The 
papcn"  must  be  next  laid  upon  the  table,  and  the 
pierced  paper  laid  u])on  it;  then  with  some  fine 
pounded  ciiarcoal,  tied  up  in  a  piece  of  lawn,  rub 
over  the  pierced  lines,  which  will  give  an  evact 
outline;  but  great  care  must  be  taken  not  to  orusl 
this  oti"tilt  the  whole  is  drawn  over  with  sketching 
chalk,  which  is  a  comjjosilion  made  of  wliiting  and 
tobacco-pipe  clay,  rolled  like  the  crayons  and  point- 
ed at  each  end. 

Painting  from  life. 

When  a  student  paints  immediately  from  life,  •■* 
will  be  prudent  to  make  a  correct  drawing  of  the 
outlines  on  another  paper,  the  size  of  the  picture 


CTlAY(mS. 


5'i 


he  13  ,2;oing  lo  paint,  wlienhe  may  trace  hy  the  pre- 
cetlini;  metliod,  because  erroneous  strokes  of  the 
sketching  chalk  will  prevent  the  cravens  from  a('- 
tjerinj;  to  ihe  paper,  owing;  to  a  certain  greasy  qua- 
lity m  the  composiliun. 

Postvre  and  light. 

The  student  will  find  the  sitting  posture  with  the 
box  of  crayons  in  his  laj)  llie  most  convenient  me- 
thod for  nim  to  paint.  The  part  of  tlie  picture  he 
is  immediately  painting,  shtjuld  be  rather  below 
his  face;  for  if  it  is  pl?ced  too  hii;h,  tlie  arm  will 
be  fatigued.  Let  the  window  ot  the  room  where 
he  paints  be  darkened  at  least  to  the  height  of  six 
feet  from  the  ground;  and  the  sul)ject  to  be  p;.inted 
should  be  situated  in  such  a  manner,  that  the  ligiit 
may  fall  with  eveiy  advantage  on  llie  face,  avoiding 
much  shadow,  which  seldom  has  a  good  eftVct  in 
portrait  painting. 

Features  of  ihe  face. 

The  features  of  the  face  being  correctly  drawn 
witli  chalks,  let  the  student  take  a  crayon  of  pure 
carnune,  and  carefully  draw  the  nostril  and  edge  of 
Uienose  next  the  shadow;  then  with  the  faintest  car- 
mine tint,  lay  in  the  higlieht  light  u\ym  the  nose 
and  forehead,  which  must  be  executed  broad.  .Then 
proceed  gradually  with  the  second  tint,  and  the 
succeeding  ones,  till  arrived  at  the  shadow  s,  which 
must  be  covered  brilliant,  enriched  with  much  lake, 
carmine,  and  deep  green.  1  his  method  appears 
it  first  uninviting,  but.  in  the  finishing  it  will  pro- 
duce a  pleasing  effect,  colours  being  much  easier 
tullied  when  too  bright,  than,  when  its  colouring  is 
ilull,  to  raise  the  picture  into  a  brilliant  state.  The 
several  pearly  tints  distiiigviisliable  in  fine  com- 
ple.vions,  must  be  imitated  with  blue  verditer  and 
while,  which  answers  to  tlie  ultramarine  tints  used 
m  oil.  But  if  the  parts  of  the  lace  M'here  these 
tints  appear  are  in  shadow,  the  crayons  comjjosed 
of  black  and  white  must  be  substituted  in  their  place. 
Wiieii  the  student  begins  the  eyes,  let  him  draw 
Ihem  with  a  crayon  inclined  to  the  carmined  tint,  of 
whatever  colour  the  irises  are;  ke  must  lay  them  on 
brilliant  and  thin  of  colour,  not  yet  noticing  the  pu- 
pil :  he  must  then  let  the  light  of  the  eye  incline 
very  much  to  the  blue  cast,  cautiously  avoiding  a  sta- 
ring white  appearance,  preferring  a  broad  shadow 
tlirown  on  the  upper  part  of  the  eye-lash.  A  black 
and  heavy  tint  is  also  to  be  avoided  in  tlie  eye  brows; 
it  is  therefore  best  to  execute  them  like  a  broad  glow- 
ing shadow  at  first,  on  which,  in  the  finishing,  the 
hairs  of  the  brow  are  to  be  painted;  by  wliicli  me- 
th  id  of  proceeding  the  former  tints  will  shew  them- 
selves through,  and  produce  the  most  pleasing 
eilect. 

The  student  shoul  .1  begin  the  lips  with  pure  car- 
mine and  lake,  and  in  the  sliadow  use  some  far- 
mine  and  black;  the  strong  vermilion  tints  should 
be  laid  on  afterwards.  He  must  be  aware  of  exe- 
cuting thein  with  stift'  hard  lines,  gently  intermix- 
ing each  with  the  neighbouring  colours,  making 
the  shadow  beneath  broad  and  enriched  with  bril- 
liant crayons.  He  must  form  die  corner  of  tlie 
mouth  with  carmine,  brown  ochre,  and  greens,  va- 
riously intermixeti.  If  the  hair  is  dark,  he  should 
preserve  much  of  the  lake  and  deep  carmine  tints 
tlierein  ;  this  may  be  overpowered  easily  by  the 
warmer  hair-tints,  which,  as  observed  in  painting 
the  eye-brows,  will  produce  a  r.cher  efiect  when 
the  picture  is  finished;  on  the  contrary,  if  this  me- 
thod is  neglected,  a  poverty  of  colouring  will  be 
discernible. 

After  the  artist  has  dead  coloured  the  head,  he 
is  to  begin  ruljljing  the  forehead  at  the  strongest 
light,  first  over  will.«  his  finger,  passing  it  very 
lightly  till  he  unites  it  with  the  next  tint, and  so  on 
till  tlie  whole  is  stjftened  togethfr,  often  wiping 
his  finger  to  prevent  the  colours  being  rubbed. 
H 


After  thi;  head  is  forwarded  let  him  lay  in  the  back- 
gi'dund,  covering  it  as  thin  as  possible  anil  rubbing 
it  into  the  paper  with  a  leather  .stump.  Near  the 
face  the  pa\)er  should  be  almost  free  fr(  m  colour. 
In  the  back-ground  also  those  crayons  which  are 
the  most  brilliant  should  be  used,  next  paint  the 
edges  of  the  hair  over  in  a  light  and  free  man- 
ner. 

The  artist  may  now  note  what  parts  are  too  light 
and  what  too  dark.  He  is  tiien  to  complete  liif 
back-ground,  and  the  hair,  as  the  dust  in  painting 
these  will  fall  on  the  face,  and  wou'd  much  injure 
it  if  completed  first. 

In  the  last  painting  of  the  foteliead,  begin  tiic 
highest  light  w  ith  the  most  faint  vermilion  tint;  in 
tlie  ne.\t  shade,  succeeding  tlie  lightest,  llie  student 
must  woik  in  some  light  blue  tints,  composed  of 
verditer  and  white,  inlermi.xlng  with  them  some  oi 
the  deeper  vermilion  tints,  so  as  to  let  them  insen- 
sibly melt  into  each  other:  some  brilliant  yellow  s 
may  he  sparingly  used;  and  towards  the  roots  of 
the  hair,  strong  verditer  tints,  intermixed  with 
green,  will  a[)ply  well.  Beneatli  the  eyes  the 
sweet  pearly  tints  are  to  be  kei)t  composed  of  ver- 
diter and  white,  and  under  the  nose,  and  on  tiie 
temples,  the  same  may  be  used:  bene^'th  the  lips 
the  same  is  also  proper,  mixing  them  with  light 
green  and  some  vermilion. 

In  finishing  the  cheeks,  clear  them  with  pure 
lake,  then  with  the  same  intermix  bright  vermi- 
lion; and  last  of  all,  if  required,  a  few  touches  of 
the  orange  coloured  crayon.  After,  sweeten  that 
part  with  tlie  finger  as  little  as  i)ossible,for  fear  of 
producing  a  heaviness  on  the  cheeks. 

Tlie  eye  is  the  most  difficult  feature  to  execute. 
If  the  eye  lashes  are  dark  he  must  use  some  of  the 
carmine  and  brown  ochre,  and  the  crayon  of  car- 
mine and  black;  and  with  these  last,  of  brown  or 
hazel,  make  a  broad  shadow  caused  liy  the  eye-lash. 
The  pupil  of  the  eye  must  be  made  oi"  pure  lamp 
black;  between  this  and  the  lower  part  of  the  iris 
the  light  will  catch  very  strong,  but  it  must  be 
gently  diffused  round  the  pupil  till  it  is  lost  in 
shade.  When  the  eye-balls  are  sufficiently  pre- 
pared, the  shining  speck  must  be  made  with  a  pure 
w  bite  crayon,  first  broken  to  a  point,  and  then  laid 
cii  firm;  but  as  it  is  possible  they  may  he  defective 
in  neatness,  they  should  be  corrected  with  a  pin, 
taking  oft"  the  redundant  parts. 

The  difficulty  with  respect  to  the  nose  is  to  pre- 
serve tiie  lines  properly  deterii.ined,  and  at  the 
.same  time  so  artfully  blended  into  the  cheek,  as  to 
express  its  projection,  and  yet  no  real  line  to  be 
perceptible  upon  a  close  examination;  in  some  cir- 
cumstances it  should  be  ([uite  blended  w  ilh  tlie 
cheek,  which  appears  behind  it,  and  determined 
entirely  w  ilh  a  slight  touch  of  red  chalk.  The 
shadow  caused  by  the  nose  is  generally  the  darkest 
in  the  whole  face'.  Carmine  and  brown  ochre,  and 
carmine  and  black,  will  compose  it  best. 

Having  prepai-ed  the  lips  witli  the  strongest  lake 
and  carmine,  they  must,  with  these  colours,  be 
mada  perfectly  correct;  and  when  finished,  intro- 
duce the  strong  vermilions,  but  with  great  caution 
as  tliey  are  extremely  predominant.  This,  if  pro- 
pel ly  touched,  will  give  the  lips  an  appearance, 
equal,  if  not  sujierior,  to  those  executed  in  oils, 
notwithstanding  the  seem'mg  superiority  the  latter 
lias  by  means  of  glazing. 

The  neck,  &c. 

To  paint  the  neck,  the  artist  should  avoid  e.\- 
pressing  the  muscles  too  strong  in  the  stem,  nor 
should  the  bones  appear  loo  eviilcut  on  the  chest, 
as  botli  have  an  un[)ieasing  effect  denoting  a  violent 
agitation  of  the  body — a  circunistan  t?  seldom  ne- 
cessary to  express  in  pot  rait  painting.  The  must 
necessary  p:ul  to  be  expx'essed,  ai.d   wlm-}»  should 


58 


UM\TERSAL  RECEIPT  flOOK. 


ever  be  observeo",  even  in  the  most  delicate  subject, 
is  ,1  stronsf  marking  just  nbove  the  place  where  tiie 
collar  bones  unite;  and  if  tne  head  is  much  tlirown 
over  the  shoulders,  some  notice  should  betaken  of 
a  large  muscle  tliat  rises  from  behind  the  ear,  and 
.*  inserted  into  the  pit  between  the  collar  bones. 
All  inferior  muscles  should  be  in  general  quite 
avnidec.  The  student  will  find  this  caution  neces- 
sar}',  as  most  subjects,  esiiecially  thin  persons,  have 
the  muscle  of  the  neck  much  more  apparent  than 
%ould  be  "udiciuus  to  imitate.  In  colouring  the 
ueck,  let  'i'le  stem  of  a  pearly  hue  predominate, 
and  the  li|lk(  not  so  strong  as  on  the  chest.  If  any 
part  of  the  breast  appears,  its  transparency  must 
also  be  expressed  by  pearly  tints;  bnt  the  upper 
part  of  the  chest  should  be  coloured  with  beautiful 
■errailions,  delicately  blended  with  the  other. 
Dra^j<;ries,  &c. 

Dark  blue,  purple,  black,  pink,  and  all  kinds  of 
red  draperies  also,  should  be  first  tinged  with  car- 
mine, which  will  render  the  colours  much  more 
brilliant  than  any  other  method;  over  this  should 
be  laiL  on  the  paper  the  middle  tint,  (a  medium 
between  the  light  and  dark  tints,  of  which  the  dra- 
pery is  to  be  painted),  except  the  dark  masses  of 
sliadow;  -which  should  be  laid  on  at  first  as  deep  as 
possible ;  these  sweetened  with  the  finger,  be- 
ing destitute  of  smaller  folds,  will  exhibit  a  mas- 
terly breadth,  which  the  lesser  folds,  when  added, 
ought  by  no  means  to  destroy.  With  the  light  and 
dark  tints,  the  smaller  parts  are  next  to  be  made 
with  freedom,  executing  as  much  with  the  crayon, 
and  as  little  with  the  finger  as  possible  :  in  each 
fold  touching  the  last  stroke  with  the  crayon,  which 
stroke  the  finger  must  never  touch.  In  the  case  of 
reflections,  the  simple  touch  of  the  crayon  will  be 
too  harsh,  therefore  fingering  will  be  necessary  af- 
terwards, as  reflected  lights  are  always  more  gentle 
than  ihose  which  are  direct.  AV'ith  respect  to  re- 
flections in  general,  they  raust  always  partake  of 
the  same  colour  as  the  object  refiecting;  but  in 
cases  of  single  figures,  it  may  be  useful  to  make 
some  particular  observations. 

In  a  bine  drapery,  let  the  reflections  be  of  a  green- 
ish cast:  in  green  draperies,  make  them  of  a  yel- 
low tint,  in  yellow  of  an  orange,  in  orange  reflect 
a  reddish  cast;  in  all  reds  something  of  their  own 
nature,  but  inclined  to  the  yellow;  black  should 
have  a  reddish  reflection;  the  reflection  of  a  reddish 
tint  will  also  present  purples  to  the  best  advantage. 
Of  wlwtever  colour  th^  drapery  is,  the  reflection  of 
the  face  must  partake  thereof,  otherwise  the  pic- 
ture, like  painting  on  glass,  will  have  but  a  gaudy 
effect. 

Linen,  lace,  fur,  &c.  should  be  touched  spirit- 
edly with  the  crayon,  fingering  very  little,  except 
the  latter;  and  the  last  touches  even  of  this,  like 
all  other  parts,  siiould  be  executed  with  the  crayon, 
without  sweetening  with  the  finger. 

To  prepare  coloured  crayons. 

Take  a  large  vessel  of  water,  put  tiie  wh'.ting 
into  it,  and  mix  them  well  together;  let  tliis  stand 
sbout  iialf  a  minute,  then  pour  the  top  into  another 
vessel,  and  throw  the  gritiy  sediment  away;  let 
what  is  prepared  rest  about  a  minute,  then  i)Our  it 
off"  as  before,  which  will  purify  the  whiting,  and 
render  it  free  from  all  dirt  and  griltiness.  Wlien 
this  is  done,  let  the  whiang  settle,  and  then  ])uur 
the  water  from  it,  after  which,  lay  it  on  the  chalk 
to  dry,  and  keep  it  for  use,  either  for  white  cray- 
ons, or  the  purpose  of  pre|)aring  tints  with  other 
colours,  for  with  this  all  other  tints  may  be  safely 
prepared.  If  tiie  student  wishes  to  make  crayons 
of  tlie  whiting  directly  after  it  is  washed,  it  is  not 
necessary  to  dry  it  on  the  chalk,  for  it  may  be 
mixed  instantly  with  an^  other  colour,  which  will 
sjive  cnnsideraMe  trouble.  All  colours  of  a  heavy  or 


gritty  nature,   especially  blue  verditer,    must  be 
piu'ified  by  washing  after  this  metliod. 

The  student  must  be  i)rovided  with  a  laige  flexi- 
ble pallet-knife,  a  large  stone  and  niidler  to  levi- 
gate the  colours,  two  or  three  large  pieces  of  chalk, 
to  absorb  the  moisture  from  the  colours  after  they 
have  been  levigated,  a  piece  of  fl3.t  glass,  to  pre- 
vent the  moisture  from  being  absorbed  too  much, 
till  the  colours  are  rolled  into  form,  and  vessels 
for  water,  spirits,  8cc.  as  necessity  and  con^eui- 
ence  shall  direct. 

Reds. 
It  is  rather  difficult  to  procure  either  good  car- 
mine or  good  lake.  Good  carmine  is  inclined  to 
the  vermilion  tint,  and  good  lake  to  the  carmine 
tint.  The  carmine  crayons  ai'c  prepared  in  the 
following  manner. 

Carmine. 
As  their  texture  is  inclinable  to  hardness,  in- 
stead of  grinding  and  rolling  them,  take  a  suffi- 
cient quantity  of  carmine,  laying  it  upon  tiie  grind- 
ing-stone;  mix  it  with  a  levigating-knife  with  spirit 
of  wine,  till  it  becomes  smooth  and  even.  The 
chalk-stone  being  ready,  lay  the  cover  upon  it  to 
absorb  the  spirit;  but  be  careful  that  it  is  laid  in 
a  proper  state  for  painting.  If  it  is  levigated  too 
thin,  the  crayons  will  be  too  flat,  and  if  too  thick, 
it  will  occasion  a  waste  of  colour,  by  their  adher- 
ing to  the  pallet-knife;  but  practice  will  render 
the  proper  degree  of  consistence  familiar.  The 
simple  colour  being  prepared,  the  next  s-tep  is  to 
compose  the  dift'erent  tints  by  the  mixture  with 
whiting;  the  proportion  to  be  observed  consisting 
of  twenty  gradations  to  one,  which  maybe  clearly 
understood  by  tlie  following  gradations.  Take 
some  of  the  simple  colour  and  levigate  it  with 
spirit  of  wine,  ailding  about  one  part  of  waslied 
whiting  to  three  parts  of  carmine,  of  which,  when 
properly  incorporated,  make  two  parcels.  The 
next  gradation  should  be  composed  of  equal  parts 
of  carmine  and  whiting,  of  which  four  crayons 
mav  be  made.  The  tliird  composition  should  have 
one-frjurth  carmine,  and  three-fourths  whiting;  of 
this  mix  six  crayons,  which  will  be  a  good  pro- 
portion for  the  rest.  The  last  tint  should  be  made 
of  whiting,  very  faintly  tinged  with  carmine,  of 
which  make  about  twenty  cravons,  which  will 
complete  the  above-mentioned  proportion.  As 
these  compound  tints  are  levigated,  they  are  to  be 
laid  immedi'ately  upon  the  cloth,  tnat  the  moisture 
may  be  absorbed  to  the  proper  degree  of  dryness 
to  form  it  into  crayons,  which  may  be  known  by 
its  losing  the  greater  part  of  its  adhesi- e  quality 
when  taken  into  the  hand;  if  the  consistency  is 
found  to  be  right,  it  may  be  then  laid  upon  the 
glass,  which,  having  no  pores,  will  prevent  the 
moisture  from  being  carried  off  before  it  is  conve- 
nient to  form  it  into  crayons,  otherwise  the  cray- 
ons will  be  full  of  cracks  and  v^ry  brittle,  which 
win  be  a  great  inconvenience  when  they  are  used 
in  painting. 

iMke. 
This  is  a  colour  very  apt  to  be  hard,  to  preveiH 
which  the  student  must  onserve  the  following  par- 
ticulars. 1\ike  about  half  the  quantity  of  lake  in- 
tended  for  the  crayons;  and  grind  it  very  fine  with 
spirit  of  wine;  let  it  dry,  and  then  ])ulverize  it, 
which,  if  the  lake  is  good,  is  easily  done;  then 
take  the  other  half  and  grind  it  w  ilh  spirit;  aftei 
which  mix  il  with  the  jiulvtrized  lake,  and  lay  it 
out  directly  in  crayons  oa  iie  chalk.  Thiscoloui 
will  not  bear  rolling.  The  simple  colour  being 
thus  prepared,  proceed  with  the  compound  cr.iy- 
ons  as  directed  before,  and  in  the  same  gradation 
as  the  carmine  tint. 

Vermilion. 
The  best  is  inclines)  to  the  carmine  tint.   Noth- 


CR.WONS. 


6tf 


fng  is  refjuired  to  ]ire])nre  this  colour  more  th^ii 
to  mix  It  on  the  stone  with  soft  water  or  s))irit,  sif- 
ter which  it  may  be  rolled  wi>h  cravons.  The  dif- 
ferent tints  are  produced  by  a  mixture  of  the  sim- 
ple colour  with  wliiting,  according  to  the  propo/-- 
tioiis  already  given. 

Jihies. 
Prussian  blue  is  a  colour  vei-y  apt  to  bind,  and 
is  rendered  soft  with  mni-e  difficidty  than  carmine 
«nd  lake.  The  same  method  of  preparation  to  be 
followed  with  this,  as  directed  with  respect  to  lake, 
«mly  it  is  necessary  to  grind  a  large  quantity  of  the 
pure  colour,  as  it  is  chiefly  useil  for  painting  dra- 
peries. The  diiTerent  tints  may  be  made  accord- 
ing to  necessity.  Blue  verditer  is  a  colour  natu- 
rally gritty,  and  therefore  it  is  necessary  to  make 
it  well.  Its  particles  are  so  coarse  as  to  require 
some  binding  matter  to  unite  them,  otlierwise  the 
crayotis  will  never  adhere  togi-ther.  To  accom- 
plish this,  take  a  quantity  sufficient  to  form  two  or 
three  crayons,  to  which  add  a  piece  of  iaked  plas- 
ter of  Paris,  about  the  size  of  a  pea;  mix  these 
well  t^gether,  aiifl  form  the  crayons  upon  a  chalk. 
This  blue  is  extremely  brilliant  and  will  be  of 
great  use  in  heighteni-ig  draperies,  kc.  The  tints 
must  be  formed  with  whiting,  as  directed  in  the 
former  .instances,  and  are  highly  serviceable  in 
_^painting  flesh,  to  produce  tliose  pearly  tints  so 
beautiful  ii>  crayon  pictures.  It  is  not  necessary 
to  mix  the  compound  with  spirit,  as  clear  water 
■will  be  sufficient. 

Greens. 

Brilliant  greens  are  produced  with  great  diffi- 
culty. In  Switzerland  they  have  a  method  of 
making  them  far  su^jerior  to  ours.  We  usually 
take  yellow  ochre,  and,  after  grinding  it  with  spi- 
rit, mix  it  witli  thf  powder  of  Prussian  blue  ;  then 
temper  it  with  a  knife,  and  lay  the  crayons  on  the 
chalk  without  rolling  them.  Instead  of  this,  some 
use  Kmg's  yellow  mixed  with  Prussian  blue,  and 
others,  brown  ochre  with  Prussian  blue.  The 
cravons  made  of  tlie  two  last  may  be  rolled.  Va- 
rious tints  may  be  produced  by  these  colours,  ac- 
cor(iii)g  to  fancy  or  necessity;  some  to  partake 
more  oftlie  blue,  and  others  of  the  yellow. 
Yelhnvs. 

King's  ytllow  is  the  most  useful  and  the  most 
brilliant,  levigated  with  spirit  of  w^ine,  to  compose 
the  ditferent  tints  as  before  directed.  Yellow 
ochre,  and  Naples  yellow  ground  with  spirits,  will 
roduce  useful  crayons.  Orange  is  produced  with 
King's  yellow  and  vermilion  ground  together, 
and  the  tints  formed  as  in  other  cases,  but  no  great 
quantity  i.  Tthem  is  required. 
Urowns. 

Cullen's  earth  is  a  fine  dark  brown.  After  six 
or  eight  of  the  simple  crayons  are  prejiared,  several 
rich  compound  tints  may  be  prepared  from  it,  by 
a  moisture  of  carmine  of  various  degrees.  Black 
carmine,  and  this  colour,  mixed  together,  make 
useful  tints  for  painting  hair;  several  gradations 
may  be  produced  from  each  othe"  of  these  by  a 
mixture  with  whiting.  Roman,  or  brown  ochre, 
Is  an  excellent  colour,  either  simple  or  compovuid- 
ed  with  carmine.  Whiting,  tinged  in  several  de- 
grees with  either  of  these,  will  prove  very  service- 
■ible  m  painting.  Umber  may  be  treated  in  just 
^.he  same  manner,  only  it  is  necessary  to  levigate 
with  spirit  of  wine. 

Purples. 

Prussian  blue  gro\md  with  spirit  and  mixed  with 
pulverized  lake,  will  produce  a  good  purple.  Car- 
mine, thus  mixed  with  Prussian  blue,  will  produce 
u  purple  somewhat  different  from  the  former.  Va- 
rious tints  may  be  made  from  either  of  these  com- 
pounds, by-  a  mixture  with  whiting. 


Jilack. 
I      Lamp-black  is  the  only  black  that  can  be  used 
i  w'iti»    safety,    as  all  others  are  subject  to  mildew, 
I  but  as  good  lamp-black  is  very  scarce,  the  student 
I  will,  perhaps,  find    it  most   expedient    to  marke   it 
I  hin.self ;  the  process  of  which  is  as  follows  :   Pro- 
I  vide  a  tin  cone,  fixed  over  a  lamp,  at  such  a  height 
that  the  flame  may  just  reach  the  cone  for  the  soot 
I  to  gather  within  it.     When  a  sufficient  quantity  13 
collected,  take  it  out  and  burn  all  the  grease  from 
I  it,  in  a  crucible.     It  must  then  be  ground  with  spi« 
rits,  and  laid  on  the  chalk  to  absorb  all  the  mois- 
I  ture.     Various  grey  tints  maybe  formed  from  this 
I  by  a  mixture  with  whiting,  as  mentioned  in  former 
I  instances.     Vermilion  mixed  with  carmine  :  this 
is  a  composition  of  great  use,  and  tints  made  from 
this  with  whiting,  will  be  found  to  be  very  servi 
ceable.     Carmine  and  black  is  anothei  good  coia- 
pound,  .of  which  five  or  six    gradations   should  be 
made,  some  partaking  of  the  black,  and  others  hav- 
ing the  carmine   most  predominant,   besides  seve- 
ral tints  by  a  mixture  with  whiting.     Vermilion  and 
black  is  also   a  very  useful  compound,  from  which 
several  tints  should   be  made.     Prussian  blue  and 
I  black  is  another  good  compound,  and  will  be  fount 
of  singular  service  in  painting  draperies. 

It  is  impossible  to  lay  down  rules  for  the  form 
ing  of  every  tint  necessaiy  in  composing  a  set  of 
crayons,  there  being  many  accidental  compositions 
entirely  dependent  upon  fancy  and  opinion.  Th** 
student  should  make  it  a  rule  to  save  the  leaving* 
of  his  colours,  for  of  these  he  may  form  varioui 
tints,  which  will  occasionally  be  useful. 

The  dl.Terent  compositions  of  colours  must  b» 
cut  into  a  p'V  per  magnitude,  after  they  are  prepar- 
ed, in  order  to  roll  ii.to  paetils,  for  the  conveni 
ence  of  using  them.  Each  crayon  should  be  form- 
ed in  the  left  hand,  with  the  ball  of  the  right,  first 
formed  cylindrically,  and  then  tapering  at  each 
end.  If  the  composition  is  too  dry,  dip  the  finger 
in  water;  if  too  wet,  the  composition  must  be  laid 
on  the  chalk  again,  to  absorb  more  of  the  moisture. 
The  crayons  should  be  rolled  as  quick  as  possible, 
and  when  finished,  must  be  laid  on  the  chalk  again, 
to  absorb  all  remaining  moisture.  After  the  grada 
tion  of  tints  from  one  colour  is  formed,  the  stont 
should  be  scraped  and  well  cleaned  with  water,  be- 
fore it  is  Uoed  for  another  colour. 

Arrangement  of  the  craynjis. 
When  the  set  of  crayons  is  completed,  they 
should  be  arranged  in  classes,  for  the  convenience 
of  painting  with  them.  Some  thin  drawers,  divid- 
ed into  a  number  of  partitions,  is  the  most  conve- 
nient method  of  disposing  them  properly.  The 
bottom  of  the  partitions  must  be  covered  with  bran, 
as  a  bed  for  the  colours,  which  will  pi-eser\2  them 
clean  and  unbroken.  The  box  made  use  of,  when 
the  student  paints,  should  be  about  a  foot  square, 
with  nine  partitions.  In  the  upper  corner  on  the 
left  hand  (supposing  the  box  to  be  on  the  lap  when 
he  paints),  let  him  place  the  black  and  grey  cray- 
ons, those  being  the  most  seldom  used;  in  the  se- 
cond partition,  the  blues;  in  the  third,  the  greens 
and  browns;  in  the  first  partition  on  il'.e  left  hand 
of  the  second  row,  the  carmines,  lakes,  and  ver- 
milions, and  all  oeep  reds;  the  yellows  and  or- 
ange in  the  middle,  and  the  i)early  tints  next;  and 
as  these  last  are  of  a  very  delicate  nature,  they 
must  be  kept  very  clean,  that  the  gradation  of  co- 
lour may  be  easily  distinguished;  in  the  lower  row 
let  the  first  partition  contain  a  fine  piece  of  linen 
rag,  to  wipe  the  crayons  with  while  they  are  using; 
the  second,  all  the  pure  lake  and  vermilion  tints; 
and  the  other  partition  may  contain  those  tints 
which,  from  their  complex  >  «ture,  cannot  be  oiass- 
od  with  any  of  the  formei. 


60 


UNIVERSAL  RECEIPT  BOOK. 


r(^   I'MKl"  ON  IVORY  AND  ISUNIATURE 
PAINTING. 

To  prepare  ivory  for  miniatures. 

■^iikc  trio  ivory  leaves,  or  tables  on  which  the 
painting  is  to  be  made,  and  having  cleansed  them, 
rub  thera  over  with  the  juice  of  garlic. 

This  Uikes  off  that  greasiness  which  is  so  much 
complained  of,  as  preventing  the  colours  from  tak- 
ing on  tlie  ground,  and  wliich  is  not  otherwise  to 
be  remeilied  by  the  use  of  soap,  or  even  gall. 

Anotlker  method. — Ivory  is  never  sold  in  a  state 
sufficiently  polished  or  white.  The  process  of 
whitening  must  be  done  by  placing  it  in  a  mode- 
.•atelv  heated  oven,  or  in  the  sun,  which  will  warp 
me  side;  turn  it  then  on  the  other,  and  when  it 
las  the  di^gree  of  whiteness  required,  lake  it  out, 
that  it  may  not  become  too  dry;  for  in  that  case  it 
loses  its  transpai-ency,  and  is  apt  to  split  when  cut. 
This  operation  finished,  proceed  to  the  polishing. 
Some  painters  use  a  large  scratcber;  othe.-s,  an  in- 
strument, with  a  blade  three  or  four  inches  long, 
and  of  a  triangular  sliapc.  To  either  of  these,  the 
use  of  a  razor  is  preferable;  to  benefit  completely 
by  it  be  sure  it  has  not  the  smallest  notch  in  it,  or 
that  it  be  not  too  sharp.  Open  it  so  that  the  back 
part  of  the  blade  touches  the  handle;  in  that  way 
use  it  to  scrape  the  ivory  from  angle  to  angle. 
WHien  the  whole  is  thus  polished, begin  again  from 
the  contrary  angles,  in  order  that  no  traces  of  the 
saw  may  remain  upon  the  side  required  to  be 
|)ainted.  Having  provided  pounce-sione,  pulver- 
ized and  passed  through  a  silk  sieve,  place  the 
ivory  in  the  middle  of  the  bottom  of  a  hand  box, 
holding  it  firn\  with  one  hand,  while  with  tlie  other, 
take  a  small  bit  of  paper,  aid  rub  the  pounce  on 
the  side  of  tiie  ivory  which  has  been  polished; 
being  always  careful  to  do  it  wilii  a  circular  move- 
ment. 

If  the  ivory  be  now  of  a  dead  white,  and  has  lost 
the  shine  given  to  it  by  the  razor,  take  it  out  of 
the  box,  liolding  it  so  that  the  fingers  do  not  touch 
the  surface,  so  troublesome  to  prepare,  and  brush 
off  lightly  with  a  painting  brush  any  grits  that  may 
have  adhered  to  it;  for  this  purpose,  take  one  of 
the  largest  hair-pencils;  it  may  be  serviceable  to 
remove,  in  the  same  way,  any  specks  or  dust  while 
painting. 

Never  suffer  the  fingers  to  touch  the  ivory;  hold 
it  always  at  the  extremities,  for  the  colour  will  not 
settle  in  a  place  touched  by  the  hands.  If,  however, 
such  an  accident  liappcns,  have  recourse  to  the 
pumice-powder,  and  with  a  paper  stump,  rather 
pointed,  gently  rub  the  place  affected.  But,  to 
avoid,  as  much  as  possible,  a  recurrence  of  such 
accidents,  wiien  at  work,  take  a  sheet  of  pajjer  to 
rest  the  hand  upon,  and  wlien  there  is  occasion  to 
use  body-colour,  have  a  piece  of  wood  or  paste- 
board made  for  the  same  purpose,  in  such  a  way 
that  it  touch  not  the  miniature:  for,  inconsequence 
of  the  gum  which  is  in  tiie  colours,  the  heat  of  llie 
hand  might  cause  the  paper  to  stick  to  the  paint- 
ing. Tlie  ivory  at  last  prepared,  begin  the  work 
by  placing  it  on  the  desk,  in  the  middle,  with  a 
sheet  of  paper  uiuler  it,  and  tlie  sketch  above. 
To  soften  ivory. 

Slice  half  a  pound  of  mandrake,  and  put  it  into 
a  quart  of  ilie  best  vinegar,into  w  hica  put  the  ivory; 
let  it  stand  in  a  warm  place  for  -iS  hours,  and  the 
ivory  may  be  bent  in  any  direction. 
Jtlanner  of  sketcMng. 
Begin  by  attacking  the  strongest  shades  of  the 
hea<l:  it  is  only  when  perfectly  sure  of  the  form  of 
the  four  features,  lliat  the  pupil  may  try  to  express 
the  exterior  shape  of  the  head,  and  the  wave  of 
the  hair.  Endeavour,  while  indicating  carefully 
Uie  form,  not  to  render  the  lines  too  hard.     If, 


when  painting  the  eyes,  the  lids  aie  marked  Dy  tOt 
strong  an  outline,  it  will  be  very  difficult  to  soften 
it  afterwarils.  The  same  may  be  observeil  relative 
to  the  eye-lashes,  and  the  sliade  of  the  nose  and 
-liin:  begin  by  sketching  them  lightly;  observe  if 
they  are  exactly  of  the  same  colour  and  shape  as 
tliDse  nf  the  model;  then  go  over  them  sevei-al 
times,till  they  have  acquired  the  necessary  strength. 

in  order  to  succeed  upon  what  the  pupil  is  now 
employed,  (suppose  it  to  be  the  head  of  an  old  man 
painted  by  Greuse)  take  care  at  first  to  use  only 
warm  colours,  and  do  not  till  afterwari's  employ 
those  grey  tints  which  are  perceived  at  the  edge  t>f 
the  middle  tints,  towards  the  side  apjiroftchiiig  the 
light,  olherw  ise  the  shades  would  not  be  suftlcienl- 
ly  transparent.  Be  verv  caretul  to  preserve  the 
lights,  particularly  those  which  are  placed  upon 
the  upper  part  of  the  cheeks,  tlie  extremity  of  the 
nose,  and  tiie  forehead. 

There  are  some  painters  who  make  use,  with 
success,  of  a  ])en-knife,  to  scratch  out  the  colour, 
but  it  requires  skill,  and  tlie  edge  of  the  blade 
must  only  be  employed,  avoiding  to  touch  with  the 
point:  it  is  better  to  jiroceed  carefully,  to  be  oblig- 
ed to  add  colour  rather  than  take  it  off.  Work  bj 
etching;  endeavour  to  place  tlieni  at  equal  distaroes 
tjie  one  from  the  other,  that  they  may  as  nearly  a? 
possible  denote  the  forms  of  the  flesh,  and  the  mo 
tionsof  the  muscles. 

If,  (lotw  ithstanding  these  precautions,  the  coloui 
is  found  too  thick,  in  some  parts,  or  in  consequence 
of  taking  too  much  water  in  your  brush,  some  clot- 
ted strokes  are  perceived,  use  the  point  of  tb'? 
brush,  di[)ped  in  water,  tinged  with  the  slightest 
quantity  of  colour,  in  order  to  dissolve  it  w  iihou' 
entirely  taking  it  away.  It  is  essential,  also,  to 
avoid  working  too  long  u[>on  the  same  spot,  for 
fear  of  disturbing  the  colours  already  put  on. 
Colours  to  be  emlduyed. 

The  principal  shades  of  the  head  are  marie' with 
bistre,  mixed  with  burnt  sienna,  and  in  some 
places  with  precipit",  or  a  mixture  of  lake  and 
lamp-black.  The  middle  tints  are  made  w  ith  yel- 
low ochre,  ultramarine,  and  very  little  of  the  mix- 
ture above-mentioned.  The  flesh-lints  are  made 
with  red  brown,  upon  which  touch  with  a  small 
quantity  of  orange-lake.  The  green  tints,  near  the 
mouth  and  neck,  are  made  with  yellow-ochre,  ul- 
tramarine, and  a  little  lake.  The  grey  hairs  of 
this  old  man  are  prepared  in  the  shades  with  lints 
of  bistre  and  black:  in  the  middle  tints,  with  uilii;- 
marine,  to  which  add  some precipite. 

The  eye-balls  are  made  with  burnt  sienna  and 
bistre;  it  would  be  well  to  make  use  of  ;ndigo  llrf- 
their  outlines.  In  the  white  of  the  eyes  there  are 
ultramarine,  black,  and  lake;  make  the  mouth  with 
brown-red  mixed  with  lake  and  ultramarine.  For 
the  mouth  of  a  woman,  or  young  man,  one  may 
employ,  with  good  effect,  a  little  vermilion  in  the 
under  lip,  as  it  usually  is  of  a  higlier  colour.  At 
present  it  will  be  sufficient  to  touch  the  corners 
with  burnt  sienna  and  lake. 
Colours  to  be  ii.sed  in  sketching  a  ■wo'man''s  heart. 

Be  careful  to  put  scarcely  any  bistre  in  the 
shades,  but  make  them  with  the  same  colours  as 
those  alread}  named  for  the  middle  tints  of  the 
old  man,  namely,  ochre,  ultnunarine,  and  prea- 
pite;  the  local  shades  of  the  flesh  are  made  with 
orange-lake,  which  must  be  enlivened  in  the  parts 
most  highly  coloured  with  pure  lake  and  even  a 
little  vermilion.  Make  the  middle  tints  with  i 
slight  mixture  of  lake,  ochre,  and  ultrainarin<;. 
Sketch  the  mouth  with  lake  and  vermilion,  and 
retouch  the  u;.per-lii)  with  a  little  red-brown,  ul- 
tramarine, zni\  precipit'- ;  put  also  a  small  quantity 
of  ultramarine  in  the  cast  sli:'.dow  of  the  upper-lip, 
and  slightly  heighten  the  corners  of  the  moulh  w  .th 


MINIATURE  PAINTING. 


61 


•  touch  of  jv.llow-ochre,  or  burnt  sienna,  mixed 
«'ith  lake. 

In  painting  the  neck  and  breast  do  not  lose  sight 
of  the  local  tint  of  tlie  iiesh,  Avhich  must  be  done 
with  orange-lake  let  the  sliading  be  very  transpa- 
rent; wash  in  well  the  contours;  try  to  round  tliem 
in  placing  the  etching  nearer  to  each  other  towards 
the  edge,  being  careful  not  to  lose  the  original 
form.  If  the  woman's  hair  is  of  a  bright  chtsnut, 
in  order  to  give  this  colour,  sketch  it  with  bistre, 
mixed  with  a  little  black;  put  also  a  mixture  of  car- 
mine, lake,  and  lainp-black  in  the  strongest  shailcs, 
and  after  having  carefully  preserved  the  lights,  go 
over  tiicm  with  water,  coloured  with  very  little 
ochre.  There  is  nothing  in  nature,  ligiiter,  more 
transparent,  or  more  uncertain,  than  hair;  there- 
fore endeavour  to  study  and  exjjress  it  accoi'dingly. 
Make  the  extremities  harmonize  with  the  back- 
ground, and  do  not  begin  the  latter  till  tlie  head  be 
in  some  degree  of  iorwardness.  SkL-tch  it  boldly, 
but  with  light  tints,  and  work  upon  them  as  c(iual- 
ly  as  possible.  The  blue  parts  are  made  with  ul- 
tramarine, then  add,  in  those  that  are  grey,  some 
blwck,  and  a  little  preci/nt".  Work  it  over  with 
tints  of  burnt  sienna  in  the  auburn  parts,  then  har- 
monize the  whole  with  one  single  tint  to  finish  it: 
that  is  to  say,  if  the  general  cfiect  be  too  blue,  em- 
ploy black  for  that  purpose;  if  too  black,  use  blue; 
vul  if  too  cold,  add  some  yellow.  As  to  the  dress, 
which  is  muslin,  employ  lake  mixed  with  yellow- 
ochre  and  ultramarine.  Put  some  glazing  of  In- 
dian yellow  in  the  reflected  light,  and  shade  with 
sienna,  lake,  and  a  little  black. 

Use  and  advantage  of  body-colours. 

The  use  of  body-colours  is  absolutely  necessary 
in  painting  in  miiuature  for  those  that  are  desirous 
yf  producing  much  eftect.  It  would  he  nearly  im- 
possible to  make  a  good  copy  of  a  painting  in  oil, 
without  employing  them;  besides  which,  for  those 
«'ho  are  become  proficient  m  the  use  of  tliem,  they 
possess  the  great  advantage  of  enabling  them  to 
paint  faster.  Before  making  use  of  tiiese  colours 
it  is  necessary  to  know  them;  the  following  is  the 
list. 

French  colours — English  colours. 

Blanc  leger,  Light  white. — Ucre  jaune.  Yellow 
(ichre. — Vere  de  rut,  Roman  ochre. — Orpin  jaune, 
Yellow  orpiraent. — Orpin  rouge,  lied  orpimeut. — 
'I'erre  de  sienne  brulee,  Burnt  sienna. — Brun 
rouge,  Light  or  Indian  red. — Vermilion,  Vermil- 
ion.— Laipie,  Lake. — Precipite-Violel,  Mixture  of 
carmine,  lake  with  Indigo. — Carmin,  Carmine. — 
Indigo,  Indigo. — Blue  de  Prusse,  Prussian  blue. — 
Histre,  Bistre. — Terre  de  Cologne,  Cologne  earth. 
— Xoir  de  bougie,  Lamp-black. — Gomme  gutte, 
Gamboge. — Verd  de  vessie,  Mixture  of  sap-green 
with  permanent  green. 

In  colouring  flesh,  the  lights  are  only  obtained 
liv  the  assistance  of  the  transparency  of  tlie  colours, 
and  the  natural  whiteness  of  the  ivory;  with  body- 
colours,  on  the  contrary,  it  is  entirely  covered,  and 
the  relief  can  only  be  produced  by  the  use  of  co- 
lours more  or  less  luminous. 

To  cut  and  paste  the  ivory. 

Cut  the  ivory  accordnig  to  the  form  desired  for 
the  picture  before  beginning  to  paint  with  body- 
colours;  for  tliis  purpose  make  use  of  scissars,  and 
take  care  always  to  direct  the  points  towards  the 
tuintre  from  which  ever  side  the  pupil  is  cutting,  in 
order  to  prevent  the  ivory  from  splitting;  tiien 
jiaste  it  upon  a  slieet  of  very  white  pastel)oard,  of 
a  thickness  proporfioned  to  tlie  size  of  the  minia- 
ture. 

For  this  purpose  use  paste  extremely  white,  such 
IS  is  made  with  starch;  then  leave  it  under  a  press 
for  some  hours.  Some  painters  use  sheets  of  sil- 
«ftr    *h'ch  they  place  between  the  ivory  and  the 


pastel)oard,  to  give  brilliancy  to  the  pair.tmg;  i«i»t 
the  effect  produced  by  this  Is  very  trifling,  an<l  he- 
(]'iently  turns  out  in  the  end  very  bad,  as  this  me- 
tal is  subject  to  become  sta"'  ed.  When  tlier*;  is  a 
l>ack-ground,  or  a  drajiery  to  paint  in  body-^oiours, 
beg.n  by  making  a  mixture  upon  the  pahtte,  a;- 
proaching  as  nearly  as  possible  to  the  general  tint 
of  the  object  intended  to  represent,  observing, 
however,  that  it  is  better  to  sketch  with  too  datk 
than  too  light  a  tint,  foi  it  is  always  easier  to  add 
to  the  liglilness  than  to  the  darkness  of  a  boi'y-co- 
lour.  Avoid  wetting  the  pencil  more  than  is  ab 
solutely  necessary  for  spreading  the  colour.  It  is 
better  to  use  a  little  more  in  making  the  mixture 
than  for  spreading  it  upon  the  ivorv;  but  be  very 
careful  not  to  begin  ]>ainting  till  it  evaporates  ;> 
moment,  as  the  painting  will  be  better  and  quicker 
done  if  the  colour  etnployed  be  sufficiently  dry. 
To  sketch  portraits  on  ivory. 

Take  for  the  model  the  ])icture  of  a  man  boldly 
drawn,  but,  at  the  same  time,  finished.  Choose  a 
dark  man,  because  black  hair  is  more  easily  ex 
pressed  upon  a  back-ground  done  with  bod)-colo>n\ 
Procure  Ijefore-hand  a  glass  of  the  same  size  as  the 
model,  if  you  wish  to  preserve  the  copy;  and  when 
the  sketch  is  fiuisheii,  use  tlie  same  glass  to  trace 
the  form  of  the  picture  upon  the  ivory,  with  the 
assistance  of  a  leaden  pencil.  Be  very  careful  to 
trace  in  such  a  manner,  as  tiiat  the  head  may  be  in 
every  direction  at  the  same  distance  from  the  oval, 
as  it  is  in  the  model.  In  painting  from  nature,  the 
pupil  will  perceive  the  importance  of  placing  tlic 
head  in  its  proper  place,  in  order  to  give  grace  to 
the  picture.  It  should  approach  more  or  less  to 
the  border  at  the  top,  according  to  tlie  height  of 
the  person,  but  in  no  case  should  it  ever  touch,  and 
there  should  always  be  at  least  the  distance  of  two 
parts,  equivalent  to  the  half  of  tlie  head. 

Now  carefully  sketch  the  head,  attentively  exa- 
mining the  model,  to  know  what  colours  to  use; 
but,while  endeavouring  to  render  the  work  neat  am! 
even,  do  not  put  the  etchings  too  close,  or  be  in 
too  great  a  hurry  to  finish.  In  finishing  too  soon, 
the  pupil  is  frequently  obliged  to  go  again  over  the 
painting  with  large  touches,  in  order  to  give  it 
strength;  the  colour  in  consequence  becomes  heavy, 
and  the  shades  are  rarely  transparent.  Sketch  the 
hair  with  black,  mixed  with  bistre,  then  touch  it 
in  certain  parts  with  pure  black;  and,  in  finishing, 
spread  some  glazings  of  lake  and  lamp-black,  and 
burnt  sienna,  with  a  great  deal  of  gum.  For  the 
back-ground  take  a  large  pencil,  with  which  make 
a  mixture  on  the  palette  of  body-colours  with  white, 
black,  ochre,  and  Cologne  earth,  to  which  add  a 
slight  quantity  of  indigo.  Then  compare  the  ef- 
fect of  this  mixture  with  the  back-ground  of  the 
model,  and  if  it  is  the  same,  take  a  pencil  of  squir- 
rel's hair,  with  not  too  large  a  point,  and  spread 
carefully  round  the  head  and  shoulders  the  colour 
of  the  back-ground.  Endeavour  as  little  as  possi- 
ble to  alter  the  masses  of  hair,  or  the  contour  of  the 
shoulders.  Now  use  a  larger  pencil  for  the  pur- 
pose of  spreading  the  colour  with  wide  short  etch* 
ings  i)laced  one  beside  the  other. 

When  this  work  has  become  perfectly  dry,  gif 
over  it  in  the  same  manner,  but  without  ever  pass- 
ing twice  over  the  same  spot,  for  fear  of  taking  it 
oW.  Continue  doing  this  until  the  ivory  no  longer 
appears  in  any  part.  If  any  unevenness  or  tliick- 
ness  be  perceived,  caused  by  dust  falling  from  the 
colours,  or  the  inequality  of  the  work,  (as  soon  as 
the  back  ground  is  perfectly  dry)  use  the  flat  side 
of  the  blade  of  a  scratcher,  in  order  to  smooth  it. 
To  imitate  the  variety  of  colours  in  the  model, 
bring  forward  the  head,  and  give  transparency  and 
vagueness  to  the  back-ground:  make  a  greyish  tint 
with  white,  black,  and  a  small  degree  of  ochre. 


02 


UNIVERSAL  UEUEIFT  BOOK. 


cake  a  very  littTe  of  this  in  a  large  pencil,  beiii"; 
jureful  to  piss  it  over  a  piece  of  paper,  oi'  upon  tlie 
corners  of  llie  ivory,  that  there  may  not  remain  loo 
much  colour;  then  touch  with  confidence,  but 
lightly,  tlie  parts  of  the  back-ground  which  ap- 
l^-roacli  to  the  liead. 

In  consulting  the  model  the  pupil  will  discover 
if  it  be  necessary  to  go  over  it  again.  Toiicli  the 
oilier  parts  wilh  glazings  of  oclire,  or  burnt  sienna, 
always  mixed  with  a  little  white,  to  be  able  to  ma- 
nage' them.  These  last  strokes  must  be  given 
boldly,  using  scarcely  any  thing  but  water  coloured, 
Keeping  as  near  as  possible  to  the  tint.  'l"o  make 
the  coat,  which  is  blue,  use  indigo,  lake,  and  a  lit- 
>le  white  for  the  local  tint;  for  the  shades  black  and 
•ndigo,  with  a  little  gum.  Add  to  the  local  tint 
-ather  moi-e  white  and  touch  the  lights  wilh  it, 
ising  for  that  purpose  a  smaller  iiencil.  To  pre- 
vent the  outline  of  the  coat  from  appearing  too 
hard  upon  the  back-ground,  touch  the  edges  with 
slight  glazings  made  with  the  colours  employed 
for  both.  Endeavour  to  avoid,  particidarly  in  fe- 
male pictures,  letting  the  hack-ground  of  body  co- 
lour touch  the  extremities  of  the  flesh;  but  fill  up 
this  space  with  etchings,  made  with  the  colour  ot 
the  back-ground  a  little  lightened;  it  is  the  only 
metliod  of  harmonizing  the  carnations  with  body- 
colour.  In  order  to  finish  the  hair,  the  prepara- 
tion of%hich  is  already  explained,  and  the  lights 
of  which  are  of  body-colour,  make  a  mixtuie  com- 
posed of  white,  indigo,  red-brown,  and  ociii-e,  tlien 
touch  with  it  the  locks  of  hair,  where  lights  have 
oeen  reserved,  very  slightly,  and  with  a  pencil 
nearly  dry:  add  then  a  little  white  to  the  same  mix- 
ture, and  make  use  of  it  to  give  another  touch  to 
the  masses  that  rise  the  most.  To  represent  the 
small  locks  which  are  made  upon  the  back-ground. 
Slid  give  lightness,  employ  a  colour  rather  paler 
than  that  of  the  hair,  otherwise  it  will  ajipear  mutli 
too  dark  upon  the  body-colour,  and  will  want  the 
U-ansparency  wliicli  is  always  found  in  nature. 
Use  of  the  magnifying  glass. 

In  miniature  painting  the  magnifying  glass  is  of 
great  use:  in  the  first  place,  to  find  out  in  the  mo- 
del the  method  of  colouring,  emitloyed  by  the  mas- 
ter intended  to  copy:  secondly,  to  give  to  the  work 
the  necessary  finish,  and  to  touch  accurately  some 
parts  of  the  head,  and  at  times  the  accessories. 
What  is  done  without  the  magnifier  is  always 
softer;  make  it  a  rule  to  have  recourse  to  it  only 
when  the  naked  eye  perceives  nothing  more  to  be 
done. 

Procure  also  a  little  bottle  of  gum  arable  dis- 
solved in  water,  with  a  (piantity  of  sugar  candied 
etiuivalent  to  a  fourth  part  of  the  gum;  this  prepa- 
ration is  of  the  utmost  necessity  to  mix  the  colours 
before  putting  ihem  on  the  palette,  for  it  will  ball- 
pen that  in  iiaiiiling,  and  above  all  in  using  body- 
colour,  it  will  be  re<iuired  for  some  particular 
touches. 

To  execute  light  liair. 

Draw  the  mass  as  coi-rectly  as  possible,  coverin.g 
it  over  with  a  general  tint,  without,  however,  los- 
ing the  contours.  Make  this  tint  with  a  liule  yel- 
low ochre,  black,  and  a  small  (luanlilj  of  lake; 
prepare  the  shades  with  black,  ultramarine,  and 
bistre,  dot  them  with  tinged  water,  ppiserving  al- 
ways the  liglits,  and  linish  \\\w\\  as  much  as  possi- 
ble; ret;iining,  however,  their  transparency:  were 
the  light  parts  to  be  covered  too  much,  they  would 
become  heavy  when  touching  them  wilh  body-co- 
h)ur.  When  liie  hair  is  in  a  stale  j)f  forwardnesa, 
that  is  to  say,  wluii  by  finishing  it,  il  becomes  very 
transparent  and  \ar\  silky,  llien  take  a  short  camel- 
hair  [lencil,  and  make  a  mixiure  of  )i-llow  ochre 
and  wliite,  with  which  touch  liie  light  you  have  It  ft 
bk.doue.     Add  a  little  more  to  this  same  mixiure, 


I  in  order  to  do  the  ntronger  lights;  then  totich  the 
chief  shades  with  bistre,  lake  with  lamp-black,  and 
a  gi  eat  deal  of  gums. 
To  vepvcsenl  vehnH  and  satitis  of  different  colours. 

Black  velvet. — In  order  to  ml>k(^  a  lilack  velvet, 
first  cover  the  ivory  wilh  a  local  tn  t  niaile  of  lamp- 
black, wilh  very  little  gum,  and  as  smooth  as  pos- 
sible; denote  the  shades  with  black  mix<(l  wit'i  in- 
digo and  a  little  more  gum;  make  the  light?  w'-'.h 
a  mixture  of  black  and  blue,  with  halt  the  (juantily 
of  gum,  to  wl'.icli  add  a  litlle  brown-red  and  yellow 
ochre,  lie  very  careful,  wilh  the  assistance  of  a 
mixed  tint,  to  blend  tlie  darker  with  the  lighter 
shades;  then  add  a  little  wliite  to  this  same  t'nt, 
and  touch  the  lights  with  it  as  freely  as  possible; 
to  finish,  do  over  the  shades  with  mixed  black,  in- 
digo, precijnt',  and  as  much  gum  as  possible,  then 
pass  over  smoothly  the  reflected  lights  with  lake. 
Vandyke  brown,  or  burnt  sienna. 

Violet  velvet. — Take  some  indigo  and  carmine  to 
cover  the  ivory  as  efjually  as  possible,  avoiding 
with  caj-e  to  make  thicknesses;  then  draw  the 
shades  ovir  it  with  some  black,  carmine,  and  more 
gum  than  in  the  local  tints;  for  the  last  touches, 
make  u;;c  of  carmine  and  white,  with  halfthe  quan- 
tity of  gum  mixed  with  a  little  white  and  carmine, 
to  touch  the  lights;  then  harmonize  the  shades 
with  ;i  little  iiolet  precipit"  with  a  great  deal  of  gum 
if  the  lights  are  too  raw,  smooth  them  over  with  a 
little  carmine  and  lake,  with  much  gum. 

Green  velvet. — Green  velvet  is  made  with  a  pre- 
paration of  Prussian  blue  and  red  orpimen*,  well 
an<l  smoothly  laid  on;  the  shades  are  drawn  with 
bhiek  and  precipit",  then  some  white  and  Prussian 
blue,  wilh  a  little  gum,  is  used  to  mark  the  liglits; 
the  wliole  is  then  touched  with  the  finest  sap-green. 
The  strong  lights  uiay  again  be  touched  witli  a  mix- 
ture of  white,  ultramarine,  but  very  slightly  wilh 
sap-green. 

Jisd  velvet. — To  make  red  velvet,  mix  a  local 
tint  of  carmine  with  a  little  red  brown;  use  this 
mixture  with  great  care,  only  doing  it  over  again 
w  hen  thoroughly  dry,  that  colour  being  very  difli- 
ciilt  to  use  as  liody-colour;  indicate  the  shades  with 
precipit'^  and  gun>;  forihe  strongest  parts  mark  the 
lights  with  p.ure  carmine,  and  afterwards  touch 
those  most  brilliant  with  jiure  white,  then  again 
glaze  them  lightly  with  carmine. 

Tile  models  copied  will  show  you  sufficiently  the 
manner  in  which  to  ])lace  the  light  on  the  velvets; 
yet  it  will  be  useful  to  point  out  that  this  drapery 
is  only  brilliant  in  the  reflected  lights,  and  that  it 
is  difli'ient  in  its  eftVcts  from  all  others. 

Jt'/iite  satin. — It  is  very  difiicult  to  produce  the 
eft'ect  of  white  satin  with  body-colour;  it  would  be 
better  attained  by  dolling  the  shades,  the  middle 
lints,  and  touching  the  lights  with  a  litlle  while. 
To  olitain  the  desired  effect,  it  is  necessary,  at  first, 
to  indicate  with  exactness  the  folds  of  the  drapery, 
to  make  the  silvery  middle  lints  that  are  seen  in 
il,  take  a  little  ultramarine,  very  liCtle  lake,  and  a 
touch  of  yellow  oclire;  for  the  strongest  parts  use 
Indian  yellow,  black,  and  ultramarine.  He  parli- 
cular  in  making  llu-  shades  of  the  satin  ])art;.!ve  of 
the  tints  of  the  objects  around  it.  AVlun  thus 
sketched,  ])re.  are  the  lights  with  some  wliite  and 
a  little  gum,  v^hicli  smooth  as  much  as  possible; 
finish  the  middle  tints  wilh  the  same  colour  user) 
to  begin  them,  only  adding  a  little  ultramarine,  and 
the  most  brilliant  lights  with  white  without  .^um, 
tiie  shades  with  bistre,  ultramarine,  and  preci/ ite 

Coloured  satins,  as  vi-ell  as  many  other  silk  dra- 
peries, may  be  done  with  body-colour. 
'J'o  paint  wjute  feathers. 

Outline  the  sliaiie  and  the  wave  with  care,  ther 
skelcli  them  in  wilh  ultramarine,  oclir(;,  and  a 
touch  of  lake.i  ilot  them  lightly  over,  without  at 


MINIATUKK  PAINITNG. 


*^3 


tending  at  first  to  the  minuti^,  after  which  mMrk 
out  the  more  massy  shades,  hy  tlie  addition  of  a 
little  black  to  the  first  tint;  then,  with  care,  begin 
to  put  in  the  white,  and  lightly  indicate  the  little 
particles  of  the  feather  which  hangover  the  back 
gi  onnd  or  the  drajjery;  with  the  point  of  a  stronger 
pencil  mark  out  the  lines  of  the  bjdy  of  the  fea- 
th fir,  being  careful  to  avoid  roughness;  touch  the 
stj'ongest  shades  with  precipit",  and  do  the  lights 
vath  white  without  gum. 

To  ^iid  in  body-colours. 

WHien  there  is  an  embroideiy  or  some  other 
gilding  to  do  over  a  drapery  or  body-coloured 
■  ground,  draw  the  outline  of  it  with  Roman  ochre, 
and  sketch  with  the  same  tint;  do  the  middle  tints 
with  bistre  and  burnt  siemia,  the  liglits  w  ilh  yellow 
ochre  and  white;  llien  dot  the  shades  -wilh  precipi- 
te,  and  a  little  bistre;  in  these  las'i  touches  there 
should  be  a  great  deal  of  gum.  The  more  power- 
ful lights  are  done  with  while  mixed  with  a  little 
gamboge. 

To  make  the  same  gilding  with  dots,  prepare 
them  with  a  simple  wash  of  pure  burnt  sienna,  and 
do  it  over  in  the  manner  above  mentioned. 
To  execute  linen,  lace,  and  gauze. 

The  difficulty  of  painting  linen  is  e.vtreme,  and 
every  attention  ought  to  be  paid  to  it.  The  shades 
of  wliite  draperies  always  partake  of  the  colours  of 
the  groun  1  and  surrounding  objects;  white  not 
being  considered  as  a  colour,  it  would  be  all  black, 
were  they  not  to  be  reflected  by  other  objects  fiom 
which  they  borrow  their  colouring.  ?»li;slin,  be- 
cause of  its  transparency,  partakes  much  of  the  co- 
lour of  the  flesh  which  it  is  near,  and  more  parti- 
cularly when  it  covers  it;  this  drapery  requiring 
little  light,  tlie  shades  of  it  consequently  should  be 
very  soft. 

Laces,  blond,  and  gauzes  are  made  over  the  ob- 
jects Ihey  are  to  decorate;  the  lights  are  dotted 
with  brilliant  white,  and  the  under  colours  are 
used  for  the  shades;  it  should  border  on  the  yel- 
low, that  being  the  predominant  colour  of  these 
draperies.  For  insta..ce,  if  you  wish  to  make  a 
lace  or  blond  trimming  over  a  violet-coloured 
gown,  and  the  folds  of  the  trimming  approach  the 
flesh,  the  tint  in  that  case  should  be  of  a  red  grey — 
when  over  the  dress  of  a  violet  grey;  because  then 
the  tint  becomes  mixed  and  partakes  of  the  colour 
of  the  flesh,  the  gown,  and  the  blond,  the  shades 
of  which  are  grey. 

To  represent  pearls  upon  thejleah,  hair,  SJc. 

If  the  pupil  has  a  pearl  necklace  to  make,  dn»w 
the  outline  of  each  pearl  with  ultramarine,  tiien 
make  the  shade  with  a  little  burnt  sienna  and  ulira- 
marine,  the  reflected  lights  wilh  ochre,  the  cast 
shadow  upon  the  flesh  with  burnt  sienna,  softening 
the  extremities  with  some  ultramarine:  the  middle 
tint  on  tlie  side  of  the  light  is  made  wilh  uliraina- 
rine,  and  ihe  liglit  is  touclicd  with  while.  Be  care- 
ful to  proportion  the  strength  of  the  shading  to  the 
size  of  the  pearl. 

\V  hen  pearls  are  to  be  made  either  upon  the  hair, 
above  the  back-ground,  or  upon  draperies,  where 
the  ])earl  is  to  be  placed,  first,  with  a  wet  pencil, 
take  the  unoer  colour  off,  until  the  ivory,  w  liich 
answers  the  purpose  of  local  tint,  appear;  then 
make  the  pearls  with  the  lints  above  mentioned, 
being  >;areful,  however,  particularly  if  ihey  be  ra- 
ther large,  to  make  ttiem  partake  in  the  ret^iected 
parts  of  the  oiyects  wliich  surround  them. 
Colo-ui-s  to  be  employed  in  sketciung  a  pnrtvait  from 
luiture. 

We  shall  now  give  some  rules  upon  the  proper- 
;ies  anil  the  employment  of  the  colours,  advising 
Ihe  iinjiil,  at  the  same  time,  not  to  make  tlie  ajj- 
plicaliu.i  of  them  unlii  he  feels  convinced  lh;it  iia- 
luie  indicates  iU     Sketch  boklly;  place  the  etch-  I 


ings,  as  much  as  possible,  at  er]nai  distances  from 
each  other,  and  make  them  in  such  a  manner  as  to 
Fhow  the  movement  of  the  muscles,  and  the  fuiro 
of  the  features.  In  the  "shades,  use  some  lustre  ano 
burnt  sienna,  mixed  with  a  lilile  precipit-.  The 
grey  tints  are  done  with  ultramarine  and  precipit'; 
the  green  tints  with  yellow  ochre,  ultramarine, 
mixed  more  or  less  with  lake,  to  heighten  them 
and  inake  them  brighter.  The  local  tints  of  the 
flesh  must  always  be  chosen  from  the  model,  and 
serve  in  a  greater  or  less  degree  to  modify  all  the 
others.  Observe  in  painting  the  eyes,  that  the 
ball  being  transparent,  and  the  light  passing 
through  it,  ought  to  be  rather  less  dark  on  the  op- 
posite side  to  the  white  speck.  However,  endea- 
vour not  to  commit  the  fault,  so  common  to  all  be- 
ginners in  painting  from  n.iture — that  of  never  giv- 
ing sufficient  vigour  to  the  eye-balls.  In  \  an<ly  ke, 
particularly  in  his  portraits  of  women  and  children, 
the  colour  of  the  eye-balls  is  much  stronger  than 
any  of  the  shades  of  the  head:  this  is  one  of  the 
means  employed,  with  success,  to  give,  atthesame 
time,  expression  and  softness  to  the  physiognomy. 
To  make  the  pupil  or  l)lack  spol,  make  use  of 
black,  and  a  \\n\<i  precipit".  The  edge  of  tlie  eye- 
lid is  made  with  bistre,  mixed  with  vtA  precipite. 
If  the  person,  whose  portrait  is  painting,  has  a 
florid  complexion,  replace  the  bistre  with  yellow 
ochre  mixed  with  lake. 

The  white  of  the  eye  is  made  with  ultramarine, 
pure  near  the  ball  ;  in  the  corners,  add  a  little 
ochre  and  lake;  in  men's  heads,  employ  on  the 
shaded  side  a  small  (juantity  of  bistre,  black,  and 
preclpite;  which  is  heightened,  if  necessary,  with 
a  glazing  of  burnt  sienna.  Observe,  that  the  setting 
of  the  eyes  towards  the  extremifies  of  the  lids,  and 
the  lid  itself,  is  generally  of  a  violet  tint,  which 
must,  however,  be  heightened  with  a  little  yellow 
ochre,  and  to  whiih  vigour  may  be  given,  in  cer- 
tain heads,  by  a  touch  of  bistre,  mixed  with /»7'<;ci- 
pite.  I'he  lower  part  of  the  face  is  almost  always 
of  a  greenish  shade,  mixed  wilh  lake.  The  shadow 
cast  by  the  bead  upon  the  neck,  is  nearly  of  the 
same  tint,  although  stronger  and  warmer  in  ceitain 
parts,  which  will  lie  discovered  by  consulting  the 
model. 

The  chin  in  women  is  nearly  of  the  same  tint 
as  the  cheeks  in  the  parts  most  highly  coloured. 
It  is  the  same  in  men,  with  this  exception,  thai  it 
is  of  a  stronger  tint,  and  there  must  be  added  to  it. 
as  we!!  as  lo  all  the  low-^r  \iart  of  tlie  face,  a  greater 
quantity  of  ultram:u'ine,  to  in(lic;ite  the  using  (jf  the 
beard.  The  uiouih  is  the  greatest  difficulty  for  all 
beginners,  not  so  much  for  the  colouring,  as  for  the 
form  and  expression.  They  generally  place  it  too 
far  from  the  nose,  in  consequence  of  the  serious 
and  wearied  expression  frequently  tobefound  in  the 
countenance  of  the  model  while  sitting.  In  endea- 
vouring to  remedy  this  evil,  they  raise  tlie  corners, 
and  believe  by  this  means  that  they  produce  u 
smile,  which  is  never  natural  but  when  the  eyes, 
nose,  and  all  the  muscles  of  the  face  [lariakc  of 
tills  expression.  The  upper  lip  onglit  always  to  be 
of  a  stronger  tint,  but  of  a  less  brilliani  colour  than 
the  under  one.  They  are,  generally,  both  of  a  very 
lively  colour,  and  modelled  in  young  persons,  in  a 
determined  manner,  while  in  old  men,  the  relaxa 
tion  of  their  foinis,  and  Itie  loss  of  their  origina 
colour,  scarcely  allows  them  lo  be  distinguished 
from  the  local  tint  of  the  flesh.  The  corners  uf  the 
mouth  are  made  with  a  mixture  of  carmine,  lake, 
ultramjirine,  and  raw  sienna.  The  last  .shadow  of 
the  under  lip  is  made  with  nearly  the  same  tint, 
adding  to  il  a  lilile  touch  of  bistre.  Observe  thai 
the  retUct  of  the  chm  is  of  a  brighter  and  warmer 
lint  than  that  (jf  the  lop  of  the  cheek,  parlicnlarly 
where  the  '»osom  is  uncovered.     It  ought,  in  every 


64 


UNm-^HSAL  RECEIPT  BOOK. 


olher  Instnnce,  without  losing  the  tint  of  the 
flesh,  to  partake  more  or  hiss  of  that  of  the  drapeiy 
M'hich  suri'oun'*:»  ii. 

When  beginning  the  hair,  observe  that  its  shade 
iipon  tlie  tiesii  has  always  a  warmer  tint,  witli  a 
liltiish  eilge.  Tliere  is  also  a.  j;;i'e3'ish  tint  at  the 
rise  of  tlie  hair  upon  the  forehead,  which  must  he 
indicated,  other\i'ise  tlie  flesh  will  appear  too  ab- 
ruptly cut.  It  is  the  same  with  the  eye-brows, 
which  appear,  at  the  extremity  of  llie  temple,  of 
a  pinker  colour,  and  must  be  blended  witli  the 
Jlesli  St  the  opposite  extremity  by  a  greyisli  tint. 
Many  painters  use  too  much  hike  at  the  extremity 
ol  tlie  nose;  it  produces  a  disagreeable  cttect  to 
the  sight,  and  destroys  the  charm  of  the  ]>  irtrait. 
To  avoid  this,  sketch  this  part  lightly  with  the  lo- 
cal tint  which  nature  presents,  and  model  it  with 
tints  more  or  less  grey.  In  portraits  of  women, 
the  middle  tints  on  llie  side  of  the  light,  which  are 
perceived  upon  the  bosom  and  arms,  are  made 
with  a  slight  mixture  of  ochre,  ultramarine,  and 
lake:  on  the  shaded  side  add  yellow  ochre,  some- 
times red  precipit"  and  bistre,  in  particular  where 
the  back  ground  is  deeply  coloured.  The  local 
tint  of  the  hands  ought  to  he  the  same  as  tliat  of 
the  flesh;  the  nails  are  rather  more  violet;  the 
ends  of  the  fingers  pink. 

The  shadow  cast  by  the  hand  upon  the  flesh,  is 
made  with  brown  mixed  witli  ultramarine  and  pre- 
cipit?. The  cast  shadow  is  always  stronger  than 
the  shade  of  the  fingers  or  tlie  hand  that  occasions 
it,  and  must  always  be  separated  from  it  by  a  re- 
flected light.  Generally  speaking,  the  reflected 
parts  ought  to  have  more  strength  tlian  the  middle 
tints,  but  less  than  the  shades. 

To  cdjust  the  drapery. 

AVe  shall  now  proceed  to  the  accessor,  as  of  a 
portrait:  these  consist  of  tlie  drapery,  the  liack- 
ground,  and  many  objects  wliich  may  be  introduc- 
ed and  infinitely  varied  according  to  tlie  subject 
represented.  They  should  be  subordinate  in  co- 
lour, light,  and  effect,  to  the  head,  which  must,  in 
preserving  the  same  energy  and  the  same  truth, 
unceasingly  attract  the  sight  and  observation. 

The  manner  of  adjusting  the  drapery  contri- 
butes more,  than  is  generally  believed  by  portrait 
painters,  to  give  animation  and  character,  and 
even  expression,  to  their  figures.  Raphael,  the 
model  of  perfection  in  every  style,  has  taught  us 
that  the  draperies  ate  intended  to  cover,  but  not  to 
hide,  the  forms.  The  large  folds  ought  always  to 
be  placed  on  the  largest  parts  of  the  body.  If  the 
nature  of  the  drapery  requires  small  folds,  give 
them  but  liitle  relief,  in  order  that  they  may  yield 
in  effect  til  those  which  indicate  the  principal 
jiarts.  DiMote  the  curved  folds  at  the  bending  of 
the  joints,  and  it  siiould  be  the  form  underneath 
which  deLennines  those  of  the  drapery.  Place 
also  larger  folds  upon  the  projecting  parts,  than 
upon  the  receding  ones,  and  be  careful  never  to 
indicate  two  foids  of  the  same  size  and  form  be- 
side each  (jtlier. 

All  the  great  masters  succeeded  in  expressing 
•^y  the  drapery,  not  only  tlie  exact  form  of  tin  ir 
models  at  the  moment  taken,  but  even  discovered, 
by  their  scientific  execution,  the  position  in  which 
they  were  placed  the  instant  before.  In  order  to 
produce  this  effect,  study  it  in  nature;  never  be- 
gin to  dress  until  the  ]H'incipal  lines  of  it  are 
drawn  from  the  person  sitting:  afterwards  it  may 
he  adjusted  upon  a  lay  figure,  the  immobility 
of  which  will  allow  the  effect  to  be  more  easily 
represented.  This  machine,  made  use  of  by  al- 
most all  painters,  resembles  a  skeleton  in  its  con- 
struction; it  even  expresses  the  movements,  by  the 
assistance  of  balls  placed  in  the  joints:  it  is  !>tiitte<I 
with   horse-hair,    covered   with  knitting,    and    is 


made  in  imitation  of  the  interior  forms  of  the  hu- 
man figure.  After  dressing  it  in  tlie  drapery  iiv 
tended  to  copy,  place  it  exactly  in  the  same  situa- 
tion and  tiie  same  attitude  as  those  of  the  model. 
Then,  attentively  examine  if  the  folds  it  offers  re- 
semble those  which  were  presented  by  nature.  If 
this  he  not  the  case,  remedy  it  as  much  as  possi- 
ble, b)  making  this  figure  perform  some  move- 
ments of  the  body  and  arms,  and  then,  nightly 
with  the  finger)  arranging  the  folds  into  which  the 
drapery  falls  in  the  most  natural  manner,  and  fol- 
lowing, as  fiir  as  possible,  the  rules  just  given. 

The  execution  of  the  draperies  has  great  influ- 
ence on  the  harmony  of  a  portrait,  not  only  from 
the  colour  and  variety  of  tints,  but  also  from  the 
becoming  arrangement  of  the  folds,  the  distribu- 
tion of  tlie  light,  and  the  blending  of  the  light  with 
tli'i  shade.  There  are  colours  that  agree  together, 
others  that  are  injurious  to  each  other;  in  general, 
strong  contrasts,  produced  by  opposing  colours,  or 
bright  lights  and  strong  shades  abruptly  brought 
together,  ofiend  the  sight,  and  are  contrary  to  the 
I  laws  of  harmony.  A  portrait-painter,  notwith- 
standing the  veiy  little  latitude  usually  allowed 
him,  ought,  however,  to  endeavour  to  follow  these 
laws  as  near  as  he  possibly  can,  and  for  this  pur- 
pose, avail  himself  of  the  advantage  which  he  can 
obtain  from  the  arrangement  of  the  folds,  the 
chia~o  osairo,  and  the  expression  of  the  reflected 
liglii  s. 

To  execute  the  back  ground. 

In  the  composition  of  the  back-ground,  the  opi- 
nion of  the  artist  is  usually  of  much  importance  in 
the  mind  of  the  person  painted.  The  colours  em- 
ployed in  this  will  offer  many  resources  for  giving- 
effect  to  the  head  and  drapery,  and  to  correct  the 
general  aspect  of  them,  when  that  is  necessary  If 
the  iiorl rait  require  colour  and  relief,  and  the  vi- 
gour of  it  is  not  increased,  for  fear  of  destroyaig 
the  resemblance,  then  make  a  bright  back-ground, 
of  a  grayish  tint  mixed  with  blue:  this  will  con- 
tribute to  bting  it  forward,  and  make  it  appear 
more  animated.  If,  on  the  contrary,  the  head  b~ 
of  too  high  a  colour,  by  the  assistance  of  a  warm 
and  deep-coloured  back-ground,  an  aspect  may  he 
given  it  more  resembling  that  of  nature.  However 
simple  may  be  the  back-ground  it  is  thought  right 
to  adopt,  it  must  on  no  account  be  of  an  equal 
shade  throughout,  and  it  is  iiighly  essential,  by 
the  variety  of  the  primitive  tints  and  glazings  by 
which  they  are  covered,  to  produce  some  diflfer- 
ence  in  the  tints,  particularly  around  the  head. 
This  will  give  space  and  uncertainty,  detach  tlie 
head,  anil  give  it  roundness. 

Primitive  colours  and  their  combinations. 

We  have  confined  ourselves  to  indicating  12 
combinations  of  the  principal  colours  of  the  flesh, 
and,  in  re<<iity,  we  might  confine  ourselves  to  4, 
for  witli  black,  blue,  red,  yellow,  and  reserving 
the  lights  upon  the  ivory,  we  might  succeed  in 
making  all  the  mixtures  necessary  for  miniature 
painting. 

The  history  of  the  fine  arts  teaches  that  the  emi- 
nent masters  executed  for  a  length  of  time  with 
only  red,  blue,  and  yellow,  which  are  the  three 
primitive  colours,  black  being  only  the  abstraction 
from  light,  and  white  the  light  itself.  A  learned 
German,  named  Mayer,  has  calculated  that  witii 
the  three  ju-imitive  colours,  modified  more  or  less 
with  black  and  white,  we  might  produce  by  their 
different  combinations,  eight  hundred  and  nineteen 
tints.  We  have,  then,  reason  to  believe  that  the 
Greeks,  who  have  left  us  such  beautiful  master- 
pieces ill  sculpture,  had  reached  an  equal  degree 
of  perfection  in  painting. 
Discovert/  of  ntnv  s^ibstances  by  mnderii  paimerf. 

Modern  painters  have  discovered  in  nature  suk 


MI.ViATUUF,   PAINTING. 


65 


•tances  ■nhic.h  presented,  rft.-.1y  prepared,  the  iairte 
mixture  wliitli  tlic  aiicicTits  were  ohli^^cd  Iti  sei'k 
for  upon  tlu-i?-  palettes,  have  increased  ihcii-  ivni- 
ber  of  materials  for  paintiiv;;,  ami  have  fiinii^hed 
artists  witli  newer  and  speedier  means  of  ai'nuiiiiig 
perfection  in  their  art. 

Tliere  have,  however,  been  painters,  who,  since 
these  discoveries,  have  thou-jht  they  miglit  dispense 
with  making;  use  of  them.  Santerre,  a  Fretich  art- 
ist, l;vin>j  at  the  commencement  of  the  last  centurv, 
was  nne  of  these.  He  volunlaiily  confined  himself 
to  the  fivf  colours  used  hy  tiie  ancients.  Notwith- 
standm;^  this,  his  productions  were  remarked  for 
their  soft  and  pleasing  colouring;  ;  tiie  only  sul)- 
stances  he  employed  were  ultramarine,  massicot, 
red,  hrown,  French  white,  and  Polish  black.  1'his 
pro'.es,  tliat  it  is  not  the  great  variety  of  lints  upon 
the  palette  which  produces  fine  colouring,  but  tlie 
manner  of  employing  them. 
Alanner  of  laying  the  body  colours  on  the  palette. 

\Vhen  tVie  pupil  is  desin)\is  of  reuewins;  the  co- 
lours upon  ttie  palette,  or  of  putting  on  fresh,  re- 
member, that  ochres,  raw  sienna,  brown,  bistre, 
black,  vermilion,  and  uUramaiine,  require  to  be 
ground  again,  and  to  have  gum:  habit  can  alone 
give  a  just  iilea  of  the  degree  necessary.  Lake, 
carmine  lake,  and  preripite ,  are  generally  sold  witli 
gunj;  experience  will  teach  whether  in  suflicient 
quantitv,  but  there  is  no  harm  in  grinding  them  as 
much  as  possible. 

In  laying  the  body-colour  on  the  palette,  ])ut  a 
large  qiiaiUity  of  each,  and  let  iiere  be  only  three 
or  ^our  at  most  on  one  side  of  the  palette,  in  such  a 
minner  as  to  leave  room  for  the  mixtures.  Grind 
them  as  much  as  possible,  and  add  a  moderate  (pian- 
tity  of  gum.  We  only  make  use  of  liglu  white  for 
miniature  painting,  the  white  of  lead  being  subject 
to  beiome  black  from  the  effect  of  the  air.  Put 
some  of  this  white  into  two  ditFerent  places:  one 
of  these  quantities,  with  much  less  gum,  will  serve 
tn  go  a  second  time  over  the  lights  wiiich  are  pre- 
pared with  the  other,  in  order  to  render  them  more 
brilliant.  Some  painters,  who  wish  to  give  more 
solidity  to  the  back  ground  and  draperies  in  body- 
colour's,  put  more  gum  in  the  first  sketch;  riiis  pre- 
caution is  umiecessarv',  when  tlie  ivory  is  properly 
prepared;  but,  in  order  to  succeed  in  painting  bo- 
dy colours,  they  must  not  have  too  much  gum. 
\Vhentlie  pupil  has  finished,  ami  has  been  able  to 
express  all  that  he  was  desirous  of  executing,  with 
the  assistance  of  glazings  of  a  warm  tint,  he  may 
make  that  grey  and  earthy  aspect,  whicti  it  so  often 
presents,  disappear. 
Dijferent  snLstaiices  used  in  miniature  painting. 

Miniature  painting  can  be  executed  upon  ieveral 
kintis  of  white  substances,  such  as  marble,  alabas- 
ter, and  even  egg-shell:  artists  luive  succeeded  in 
prejiaring  and  softening  the  latter  by  means  of  hu- 
midity ;  they  may  tlien  be  easily  spread  upon  a 
plate  of  metal,  ora  tiiick  sheet  of  paste-board,  atter 
which  they  are  susceptible,  as  well  as  ivory,  of  re- 
ceiving the  preparation  already  explained.  The 
paper  and  Bristol  paste-board,  used  for  the  aqua- 
relles, cannot  be  chosen  too  fine  or  too  even;  as  tliey 
then  re(iuire  no  other  preparation  than  that  of  the 
agate- stone.  N'ellum,  which  must  be  carefully 
stretched  upon  paste-board,  or  a  plate  of  metal, 
may  be  lightly  pounced. 

Ivory  has  generally  been  adopted  in  preference 
to  any  of  these  .substances,  because  it  is  subject  to 
fewer  inconveniences,  and  in  its  local  tint  comes 
nearer  */;  tliat  of  the  fiesh  itself;  and  because  it  is 
eapalilc  of  receiving  a  higl.jr  finish,  and  ot  being 
executed  upon  with  greater  vigour,  ajid,  coiise- 
ijuently,  produces  works  of  longer  duration.  It 
Dught  to  be  chosen  extremely  white,  without  a;>[)a- 
ccnt  veins,  very  even,  and  cut  in  very  thin  sheets; 


||  because,  in  proportion  to  its  thickness,  its  opaeitv 
I  will  give  it  a  yelliw  tint,  m  iicn  oliie'  lise,  if  it  be 
'  transparent,  ihe  whiteness  of  the  \)itper  or  paste- 
I  board  it  is  placed  upop.,  will  penctriite  and  increase 
|j  that  which  is  natur.d  to  it. 

Clioice  of  brushes. 
It  is  extremely  important  to  know  how  tw  make 
a  judicious  choice  of  pencils:  those  for  the  bacK 
groun<l  ought  to  be  s(|uare  at  tiie  e:id,  shrrt  and 
thick;  they  must  he  dipt  in  water,  and  ther  be 
tried  upon  paper  to  see  if  tliey  remain  un-ted,  and 
if  there  be  not  one  hair  longer  ih.in  the  others 
The  pencils  of  S(iuirrers  hair,  made  for  sketching, 
ought  not  to  be  too  long,  their  points  should  be 
round  and  firm.  The  sable  pencils  must  be  full  of 
hair;  the  colour  will  n'ot  then  dry  so  <piickly,  ;i!id 
in  consequence  render  the  touch  l.irger  and  softer; 
the  points  should  be  firm,  supple,  and  elastic.  In 
order  to  be  assured  of  this,  wet  them,  and  turn 
them  in  every  direction  upon  the  finger,  or  u;:ou 
paper:  if  they  make  but  one  point,  it  may  then  be 
concluded  that  they  are  good;  if,  "ii  the  contraty, 
they  do  not  unite  wtll,  or  that  some  hairs  are 
longer  than  others,  in  that  case  tliey  are  good  for 
nothing.  The  pupil  may,  however,  still  make  use 
of  a  pencil  too  pointed,  (provided  the  hair  remains 
uniteil)  by  cutting  thein  with  scissors,  but  be  very 
careful  not  to  do  it  too  much.  A. surer  method  of 
making  a  jiroper  point  is  by  wetting  it,  and  pass- 
ing it  rapidly  through  the  flame  of  a  wax  taper. 

Most  miniature  painters  have  a  habit  of  jiassing 
their  pencils  between  the  lips  while  painting,  in 
Older  to  unite  the  hair  and  make  a  good  point;  if 
there  be  loo  much  water,  ihey,  by  this  nii^ats,  draw 
it  from  the  pencils,  and  leave  only  suffiojeni  to  ena- 
ble them  to  employ  the  colour  with  softners.  There 
is  no  fear  of  this  being  injurious,  for  ali  colour* 
used  in  miniature  painting,  when  preiiared  (except 
tiie  orpimeiit,  which  is  a  poison),  have  no  bad 
((ualities,  or  disagreeable  taste.  This  last  men* 
tioned  dangerous  colour  docs  not  make  a  part  of 
the  flesh  palette,  therefore  it  will  be  better  to  em- 
ploy this  method  for  the  purpose  of  making  the 
work  even,  and  prevent  its  being  too  much  loaded 
with  colour.  In  painting  with  boily  colour,  gather 
only  the  hair  of  tlie  pencil,  and  if  there  be  too 
much  colour,  discharge  it  u[)on  paper,  or  upon  the 
palette  itself.  In  short,  it  will  otdy  be  after  hav- 
ing bought  both  bad  and  good  pencils,  that  the  pu- 
pil will  be  able  to  discover  those  most  favourable 
to  his  own  ^arlicula'*  manner. 


TO  PAINT  ON  VtlLYET. 

Materials  required. 

Best  white  cotton  velvet,  or  velveteen.  I!o.xo! 
water  colours.  As^ielte  rouge,  or  saucer  ol  pink 
dye.  Towne'b  alumina.  \'elvet  scrubs.  Fitcil 
[lencils  of  <lifterent  sizes.  Small  saucers  to  con- 
tain the  'liluted  colours. 

Subjects  for  the  same. 

Flowers,  as  the  rose,  demand  peculiar  attention: 
likewise  fine  ripe  fruits,  large  and  beautiful  shells, 
and  the  charming  tints  of  the  feathen-d  tribe,  &c. 

Animals,  especially  the  lion,  tiger,  lee|)ard,  &c. 
may  be  imitated  with  great  fidelity.  In  landscapes 
choose  from  artic  scenery,  without  attending  to 
the  minuteness  of  figures. 

In  the  selection  of  subjects,  ever  prefei  those 
that  admit  of  the  broadest  light  and  shade;  attempt 
first  the  most  sinqile,  as  a  flower  or  two:  the  faci- 
lity wiili  which  tliey  may  be  completed  will  pre- 
pare and  encourage  for  greater  wcrks. 
^ipprijpriiUe  colours. 

lieds. — Lake,  caniiiae,  vermilion,  light  red,  aiuf 
assiette  rouge. 

F  « 


'>6 


UNIVERSAL  RECEIPT  BOOK. 


Jihie:  —Prussian,  indigfo,  Antwerp,  verditer. 

Yellows. — Gamboge,  yellow  and  Roman  ochre. 

Terra  de  sienna,  burnt  and  u.. burnt. — Umber, 
do.  do.— Vandyke  brown. — Bistre. — Lamp-black. 
—Indian  ink. 

Compoimd  colours: 

JVifiitrcil  tint,  compounded  of  lake,  indigo,  and 
.•nmp-black. 

Green,  compounded  of  Prussian  blue  and  gam- 
boge in  virious  sliades,  or  with  raw  terra  de  sienna, 
or  with  burnt  terra  de  sienna. 

Purp'e,  of  Prussian  blue,  or  indigo,  with  lake 
or  carmine. 

Orange,  of  gamboge  with  carmine,  Roman  ochre 
with  vermilion,  yellow  ochre  with  red  lead,  the  2 
sjennas  with  liglit  red. 

Brown,  of  umber,  lake  and  lamp-black,  dift'er- 
■°nt  shades,  (a  deep  shade)  of  lake  or  carmine,  with 
i;unp-black  or  Indian  ink. 

Directions  to  paint  on  velvet. 

The  only  preparation  velvet  requires  is,  the 
?-naking  it  pertectly  smooth  by  passing  over  the 
back  of  it  a  warm  iron. 

Fitch  pencils  should  be  cut  almost  to  a  point,  in 
the  same  manner  as  the  velvet  scrubs.  Except  for 
very  large  pieces,  the  former  are  preferable  to  the 
latter,  being  sufficiently  strong  to  force  the  colour 
into  the  velvet,  without  injuring  the  foil. 

The  subject  being  chosen,  it  will  be  requisite 
for  those  who  are  not  proficient,  to  trace  in  the 
same  by  .attaching  it  to  the  velvet,  and  holding  botii 
agnmst  a  window,  making  a  neat  and  faint  outline 
with  a  black  lead  pencil;  but  as  velvet  does  not  ad- 
mit the  same  correcticn  as  paper,  gre.it  care  must 
be  taken  at  first  to  obtain  a  correct  outline,  by 
tracing  the  subject  with  any  smooth  round  point; 
the  impressioa  thus  will  also  be  left  on  the  vel- 
vet. 

Dilute  the  colours  with  alumini,  except  the  pink 
dye,  carmine,  and  lake;  with  those  use  lemon 
juice,  particularly  the  pink  dye,  which  is  prefera- 
ble to  any  other  colour  for  the  red  rose. 

In  diUitip.g  the  colours  make  them  of  a  creamy 
consistence;  in  the  same  manner  prepare  in  sau- 
cers the  requisite  compounds  from  t!ie  primitive 
colours. 

The  ussiette  rouge  is  an  exception  to  this  direc- 
tion. With  a  fitch  and  lemon  juice  wash  some  of 
it  from  the  saucer  into  smaller  ones,  in  shades 
from  the  faintest  tinge  to  the  deepest  hue  of  the 
rose. 

Lay  in  the  drawing  with  the  faintest  colouring. 
By  this  means  llie  deoign  will  be  seen  atone  view, 
and  so  correct  any  little  inaccuracy  by  ihe  subse- 
quent shades.  Observe  in  this  stage  to  rub  the 
colour  well  into  the  velvet  with  the  scrubs  or  large 
fitcher,  then  let  the  work  dry,  and  if  the  velvet  is 
wot  well  saturated  with  the  colour,  repeat  the  ope- 
i-ation,  but  by  no  means  in  this  stage  attempt  a 
great  depth  of  colouring. 

Proceed  with  the  shadows,  lay  them  with  a  fitch 
farming  tlie  ilowers,  or  any  otiier  subicct,  as  accu- 
rately as  possible,  softening  oft'  the  edges  of  the 
shallows  when  necessary,  according  to  the  size  of 
the  design,  either  with  a  scrub  or  fitch,  before  the 
work  gets  too  dry. 

Before  proceeding  any  further,  the  drawing 
Euould  be  well  examined  ;  the  shadows  deepened 
and  tiie  liglit  heightened  as  they  may  require;  cor- 
rect tlie  whole,  and  add  the  finishing  tints;  then 
vein  the  leaves. 

For  large  fiowers,  especially  the  rose,  damp  the 
l)ack  of  the  velvet  moderately  to  assist  the  colour- 
ing tlu'ough;  wiierever  there  is  a  large  surface  to 
ue  covereil,  this  mode  will  be  found  advantageous. 
Towards  the  extremities  of  the  design  and  form- 
jug  uny  part  o!  the  outline,  do  not  let  the  fitch  be 


too  full  of  colour,  but  rather  dryer  than  the  oth«-t 
parts;  attention  to  this  point  will  preserve  the 
drawing  perfectly  neat  and  correct. 

Be  careful  that  the  scrubs  and  fitches  be  kep-t 
perfectly  clean,  otherwise  they  will  injui-e  the  bril- 
liancy of  the  drawing,  a  fault  it  will  be  in  some 
cases  impossible  to  correct  on  velvet. 

Have  always  rea<lysome  clean  fitciies  totakeott* 
any  super-abundance  of  colour,  also  for  blending 
the  colour  while  wet. 

To  paint  on  silks,  satins,  &c. 

When  the  outline  is  made,  lay  on  a  wash  of  isin- 
glass with  care,  to  take  away  the  glare  of  the  satin, 
otherwise  the  colours  will  not  work  freely.  Melt 
the  isinglass  thin  in  verj'  clear  w.ater,  over  the  fire, 
otlierwise  it  will  discolour  the  satin,  and  spoil  the 
coloiu-s. 

The  lights  are  to  be  made  by  a  small  tincture  of 
the  colour  of  the  intended  flower,  mixed  with  the 
flake  white,  so  as  just  to  make  a  degree  from  the 
colour  of  the  satin;  if  white,  or  of  any  other  colour, 
to  be  mixed  proportionably  to  the  colour  of  t'le 
flower.  If  a  blue  flower,  use  a  very  small  ([uaKitiTy 
of  bice  or  verditer  with  the  white,  using  less  of  it 
as  the  shades  grow  darker;  and  in  the  most  dark, 
use  indigo  alone,  it  being  by  that  time  rendered 
opaque  enough;  but  take  cai-e  not  to  lay  the  colours 
on  too  thick,  otherwise  they  will  crack.  A  little 
white  sugar-candy  will  be  found  necessary,  when 
mixed  with  the  gum  water,  as  a  preventive  tc 
cracking.  If  a  flower  happens  to  be  of  so  deep  a 
colour  as  not  to  admit  of  any  pure  white  in  the 
lightest  of  the  parts,  a  sort  of  priming  of  white 
should  be  laid  on;  after  -which,  when  diy,  begin 
with  the  ground-colour  of  the  flower,  and  proceed 
gradually  with  the  shades,  with  any  selected  ex- 
amples, peculiarly  chosen  from  nature,  for  that 
pui'pose. 


LITHOGRAPHY. 

To  write  mid  engi-ave  7tpon  stone. 

The  stones  sliould  be  of  a  calcareous  natur?, 
pure,  hard,  and  of  a  fine  grain.  They  must  imbibe 
both  moisture  and  grease  with  equal  avidity.  The 
clialk  is  a  composition  of  grease,  wax,  s!iell-lae, 
soap,  and  black.  The  lithographic  ink  is  conv- 
posed  of  the  same  mater" als,  but  rather  softer. 

The  stone  must  be  rubbed  down  with  fine  sand, 
to  a  perfect  level,  after  which  it  is  read.y  to  receive 
the  drawing:  a  weak  solution  of  nitric  acid  shmdd 
be  tiirown  over  the  stone.  This  operation  will 
slightly  corrode  its  surface,  and  dispose  it  to  im- 
bibe moisture,  with  more  facility.  While  the 
stone  is  still  wet,  a  cylinder  of  about  three  inches 
in  diameter,  and  covered  with  common  printer's 
ink,  shoidd  be  rolled  over  the  whole  surface  of  the 
stone.  While  tlie  wet  part  refuses  to  t;ike  the  ink, . 
the  chalk,  being  greasy,  will  take  a  portion  of  it 
from  the  roller.  The  stone  is  then  ready  i'at 
printing. 

The  press  consists  of  a  box  drawn  by  a  whceL 
under  a  wooden  scraper,  pressing  on  it  with  great 
power.  After  the  first  impression,  the  stone  must 
be  welted  afresh,  again  rolled  over  with  the  cylin- 
der, drawn  under  tlie  scraper,  and  so  on. 

The  same  i)rocess  is  employed  for  ink  drawings, 
except  that  the  solution  of  aqua-fortis  must  bt 
stronger,  and  the  printing  ink  stiftVr. 

Imitations  of  wood  cuts  are  produced  bv  uivei 
ing  the  stone  with  lilliograjihic  ink,  and  scraping 
out  the  intended  ligiits.  As  the  fir.er  touches  may 
be  added  with  a  hair  pencil,  prints  far  superior  to 
wood  cuts  mav  be  obtained,  but  the  chief  advau 
tage  of  wood  cuts,  that  of  printing  them  at  the 
same  time  with  the  text  of  the  book,  is  lost. 


LITHOGRAPHY. 


61 


'Eng;raving  upon  stone  is  performed  by  polisli- 
.ng  the  stone,  and  covering  it  with  a  thu)  coating 
Dl"gnm  and  bl'ick. 

The  part  intended  for  the  drawing  must  be 
scrai)ed  out.  and  wiieii  finislied,  of  course,  it  ap- 
pears white  instead  of  bh»ck.  Tlie  thicker  lines, 
as  in  cop])er,  must  he  cut  deeper,  and  when  tlie 
■whole  IS  finished,  the  stone  should  be  rubbed  with 
linseed  oil,  which  not  being  able  to  pent  Irate  tlie 
sowing  of  gum,  will  only  touch  the  stone,  where 
it  is  scraped  away. 

Jjawent's  new  method  of  drawing  in  stone. 
Take  the  outline  of  the  original  design  upon 
transparent  paper,  by  tracing  all  tlie  lines  of  the 
original  with  a  dry  point;  tlie  outline  is  then  glued 
by  its  edges  on  a  board,  and  tliere  is  spread  over  it, 
with  a  piece  of  fine  linen,  a  tolerably  hard  paste, 
formed  of  lithographic  ink,  dissolved  in  essence  of 
turpentine.  The  oii'.line  is  tiien  rubbed  hard  with 
a  piece  of  clean  linen,  until  the  linen  ceases  to 
have  a  black  tint.  Tiie  outline  is  then  transferred 
to  the  stone  by  means  of  the  press,  placing  in  a 
vertical  paper  press  the  stone  and  tlie  outline  in 
contact,  laying  upon  the  latter  five  and  twenty 
sheets  of  paper,  wetted  in  water  with  some  solu- 
tion of  calcined  muriate  of  lime.  U[ioti  these  last 
sheets  are  jjlaced  large  plates  of  paper,  altout  an 
inch  tliick,  to  prevent  injury  from  a  thick  and 
straight  plank,  wliich  is  to  be  laid  over  them. 
Pressure  is  now  ai)|/lied  for  one  hour,  when  the 
outline  v/ill  be  found  adiiering  to  the  stone.  The 
paper  is  to  be  removed  by  hot  water  and  the  de- 
sign will  be  left  on  tlie  stone,  which  is  now  wash- 
ed with  cold  water  till  no  trace  of  the  paper  re- 
mains. 

Thenard  and  BlainviUe's  Uthograpldc  ink. 
Soap  one-fourth;  mutton  suet  one-half;  yellow 
wax  one   part;  mastic   in  tears   one-half,   and  as  ! 
much  lamp  black  as  necessary.  I 

Three  dijf'erejit  methods  of  printhig  from  stone. 
In  the  cheraic.d  printing  office  at  Vienna,  three 
difterent  methods  are  employed,   but  that  termed 
in  relief,   is  most  fre(iuently  used.     This  is  the 
general  mode  of  printing  music. 

The  second  method  is  th-'^  sunk,  which  is  pre- 
ferred for  prints. 

The  tliird  method  is  the  fiat,  that  is,  neither 
raised  nor  sunk.  This  is  useful  for  imitating 
drawings,  particularly  where  the  impression  is  in- 
tended to  resemble  crayons.  For  printing  and 
engraving  in  this  method,  a  block  of  marble  is 
employed,  or  any  other  calcareous  stone  that  is 
easily  corroded,  and  will  take  a  good  polish.  It 
should  be  two  inches  and  a  half  thick,  and  of  a 
size  proportioned  to  the  purpose  for  which  it  is 
intended.  A  close  texture  is  coii'^idered  as  advan- 
tageous. When  the  stone  is  well  polisl.dd  and 
dry,  the  first  step  is  to  trace  the  drawing,  notes, 
orleterstobe  printed  with  a  pencil;  the  design 
.s  not  very  conspicuous,  but  it  is  rendered  so  by 
passing  over  the  strokes  of  the  pencil  a  jia.ticular 
ink,  ot  which  a  great  seci'et  is  made.  Tiiis  ink  is 
made  of  a  solution  of  lac  in  potash,  coloured  with 
the  snot  from  burning  wax,  and  appears  to  be  the 
most  suitable  black  for  the  purpose.  When  the 
design  has  been  gone  over  with  this  ink,  it  is  left 
to  dry  about  iwo  liours.  After  it  is  dry,  nitric  acid, 
more  or  less  diluted,  according  to  tlie  degree  of 
relief  desired,  is  poured  on  the  stone,  which  cor- 
rodes every  part  of  it,  e\cept  when  defended  by 
the  resinous  ink.  The  block  being  washed  with 
water,  ink,  similar  to  that  commonly  used  for 
l>rinting,  is  distributed  over  it  liy  printer's  balls; 
A  sheet  of  paper  disposed  on  a  frame  is  laid  on  it, 
and  this  is  pressed  down  by  means  of  a  copper 
roller  or  copper  press. 

The  sunk    or  ciiaik  method,  diilers  from  that 


termed  relief,  only  in  having  stor,e  tnn«fi  more 
corroded  by  tne  nitric  acid.  In  the  fiat  method, 
less  nitric  acid  is  used.  It  is  not  to  be  supposed 
that  the  surface  is  quite  plain  in  this  way,  bnl  tho 
lines  are  very  little  raised  so  that  ihev  can  scarcely 
be  perceived  to  stand  above  the  ground,  tut  by  the 
finger. 

Process  for  printing  designs  loith  porcelain  plates. 
Lithography  ofters  to  draughtsmen  the  means 
of  multiplying  original  designs  at  pleasure;  but  it 
carries  with  it  great  difficulties  for  the  impression. 
If  the  stones  are  defective,  if  the  workman  is  not 
clever  and  has  not  had  long  experience,  the  de- 
signs are  speedily  impaired.  It  is  then  generally 
to  be  wislied,  that  lithography  might  be  rendereil 
more  simple,  that  the  traits  may  not  grow  larger, 
and  that  it  may  be  easy  to  clean  the  parts  of  the 
stone  not  occupied  by  the  drawing.  M.  jMnglois, 
porcelain  manufacturer  at  Jiayenx,  has  discovered 
a  peculiar  composition  which  gives  him  the  me- 
thod of  tra'ing  with  the  pencil,  and  of  fixing  by  a 
second  dressing,  designs  on  the  porcelain  plates 
covered  with  enamel,  and  of  rendering  the  traits 
sufficiently  rough  to  retain  tlie  ink  in  the  impres- 
sion, whilst  the  enamel  is  washed  that  surrounds 
them.  By  this  method  proofs  may  be  multiplied 
to  infinity,  without  impairing  the  designs,  and 
traits  extremely  sharp,  fine  grains,  anil  even  smooth 
tints  may  be  obtained. 

V'o  apply  lithography  to  ruood  engraving. 

The  stone  should  be  covered  with  a  fat  varnish, 
which  may  easily  be  removed  with  an  engraver's 
iwint.  Then  let  the  stone  be  hollowed  out  or  bit, 
as  copper  is  done,  with  aqua  fortis,  so  as  to  pro- 
duce, however,  a  contrary  effect,  for  the  traces  of 
the  design,  instead  of  being  hollow,  are  here  in  re- 
lief. The  traces  should  be  afterwards  worked  up 
and  repaired,  and  the  hollow  part  dug  stiU  deeper, 
so  as  to  be  out  of  tlie  reach  of  the  printer's  ball. 
In  this  state,  tiie  stone  will  resemble  an  engraving 
on  wood,  and  may,  in  case  of  necessity,  answer 
the  same  purpose,  but  it  would  not  have  the  same 
solidity.  It  may  be  used,  however,  as  a  matri.x 
for  casting  metal  plates,  presenting  the  ailverse  of 
the  impression,  and  with  the  relief  being  now  hol- 
low, may  themselves  serve  to  cast  new  matrixes, 
in  every  respect  similar  to  the  stone.  By  this 
means,  an  endless  number  of  impressions  may  be 
taken,  because  the  materials  themselves  may  be 
multiplied. 

The  invention  is  of  advantage,  not  only  for  vig- 
nettes and  figures  to  be  inserted  in  the  text,  but 
also  for  imitating  exactly  Turkish  or  Chinese  cha- 
racters, Sec.  It  may  also  be  applied  to  printing  of 
paper. 

To  make  Uthograpldc  pencils. 

Mix  the  following  ingredients: 

Soap  3  ounces,  tallow  2  ounces,  wax  1  ounce. 

\Vlien  melted  smooth,   add  a  sufficient  quantity 
of  lamp  black,  and  pour  it  into  moulds. 
To  take  impressions  on  paper  from  designs  made 
in  stone. 

The  stone  should  be  close  grained,  and  the 
drawing  or  writing  should  be  made  with  a  pen 
dijiped  in  ink,  formed  of  a  solution  of  lac,  in  leys 
of  pure  soda,  to  which  some  soap  and  lamji  black 
should  be  added,  for  colouring.  Leave  it  to  har- 
den for  a  few  days  ;  then  take  impressions  in  the 
following  manner:  Dip  the  surface  in  water,  then 
nab  it  with  pi'inter's  ink  and  printer's  balls.  The 
ink  will  stick  to  the  design  and  not  to  the  stone, 
and  the  impressions  may  be  taken  with  wet  paper, 
by  a  rolling  or  screw  press,  in  the  ordinai-y  way. 
Several  hundred  copies  may  be  taken  from  the 
same  design,  in  this  simple  manner. 

Cheap  substitute  fjr  lithograf.  hie  stone. 

Paste-board,  or  card  paper,  covered  with  an  ar- 


68 


UNTV'ERSAL  RECEIPT  KOOK. 


gillo-calcareous  mixtTire,  nas  aeen  employed  with 
Romplete  SMccess,  and  effects  a  ;j;reat  savill^■.  The 
material  is  to  be  reduced  to  a  powder,  and  laid  on 
^■et;  it  sets,  of  course,  immediately,  and  may  be 
Applied  to  a  more  substantial  article  than  pa[)er, 
and  upon  a  more  extensive  scale  than  tlie  inventor 
Aas  vet  carried  it  to.  This  coating  receives  the 
4ik  or  crayon  in  tlie  same  way  thai  the  stone  does, 
and  furnishes  im[>i'essions  precisely  in  the  same 
manner. 


TO  PAINT  AND  STAIN  GLASS  AND  POR- 
CELAIN. 

To  paint  upon  qlass  is  an  art  which  has  gene- 
rally appcp.red  difficult;  yet  there  is  n(>  represen- 
tation r"ore  elegant  than  that  ot'a  mezzotiulo  paint- 
ed in  this  manner,  for  it  gives  all  the  softness  that 
can  be  desired  in  a  picture,  and  is  easy  to  work, 
as  there  are  no  outlines  to  draw,  nor  any  shades  to 
make. 

The  prints  are  those  done  in  mezzotinto:  for 
their  shades  being  rubbed  down  on  the  glass,  the 
several  lines,  which  represent  the  sliady  part  of  any 
common  print,  are  by  this  means  bler>ded  together, 
and  appear  as  soft  and  united  as  in  any  drawing  of 
Indian  ink. 

Provide  such  mezzotintos  as  are  wanted;  cut  off 
the  margin;  then  get  a  piece  of  fine  crown  class, 
the  size  of  the  print,  and  as  flat  and  free  Irom  knots 
and  scratches  as  possible;  clean  the  glass,  and  lay 
some  Venice  turpentine,  quite  thin  and  smooth,  on 
one  side,  with  a  brush  of  hog's  hair.  Lay  the  jirint 
flat  in  water,  and  let  it  remain  on  the  surface  till  it 
sinks,  it  is  then  enough;  take  it  carefully  out,  and 
dab  it  between  some  papers,  that  no  water  may  be 
seen,  yet  so  as  to  be  damp. 

Next  lay  the  dump  print  with  its  face  uppermost 
upon  a  fl;it  table;  tlien  hold  tlie  ghiss  over  it,  with- 
out touching  the  tiu'pentine,  till  it  is  exactly  even 
with  the  print,  let  it  fall  gently  on  it.  Press  the 
glass  down  car-'fullv  with  the  fingers  in  several 
parts,  so  that  the  turpentine  may  stick  to  the  print; 
after  which  take  it  U[),  then  holding  the  glass  to- 
wards you,  press  tlie  prints  with  the  hngers,  from 
the  centre  towards  the  edges,  till  iio  blisters  re- 
main. 

When  this  is  done,  wet  the  back  of  the  paint  with 
a  sponge,  till  llie  paper  will  rub  oft  with  the  fingers; 
then  rub  it  gently,  and  the  w  hile  paper  will  roll  olf, 
leaving  the  impression  only  upon  the  glass;  then 
let  it  dry,  and,  with  a  camel's  hair  pencil,  dipped 
in  oil  of  turpentine,  wet  it  all  over,  and  it  will  be 
perfectly  transparent  and  fit  for  painting. 
Improved  method. 

The  first  thing  to  be  done,  in  order  to  paint,  or 
stain  glass  in  the  modern  way,  is  to  design,  anil 
even  colour  the  whole  subject  on  pai)er.  Then 
choose  such  pieces  of  glass  as  are  clear,  even,  and 
smooth,  and  proper  to  receive  the  several  parts. 
Proceed  to  distribute  the  design  itself,  or  the  pa- 
per it  is  drawn  on,  into  pieces  suitable  to  those  of 
the  glass;  al.vays  ticking  care  that  tiie  glasses  may 
join  in  the  contours  of  the  figures,  and  the  folds  of 
the  dr-iperies;  that  the  carnations  and  other  finer 
parts  may  not  be  impaired  by  the  lead  with  which 
the  pieces  are  to  be  joined  together.  The  distri- 
hiution  being  made,  mark  all  the  glasses,  as  well 
as  papers,  that  they  maybe  known  again:  whicli 
done,  apply  every  purt  of  the  design  upon  the  glas? 
intended  for  it;  and  copy  or  tran.sfer  the  design 
upon  this  glass  with  the  black  colour  diluted  in 
gum-w;iter,  by  U-acing  and  following  all  the  lints 
and  strokes  that  appe;^  through  iheglu.ss,  with  the 
point  of  a  pencil. 

When  tliese  strokes  are  well  dried,  which  will 


he  in  about  two  days;  (the  work  heing  only  in 
black  and  white,)  give  it  a  slight  wash  over  with 
urine,  gnm-arabic,  and  a  little  black;  and  repeal 
this  several  times,  according  as  the  shades  are  de- 
sired to  be  heightened,  with  liiis  precaution,  nevei 
to  apply  a  new  wash  till  the  former  is  surficicntlr 
di'ied.  This  <lone,  the  lights  and  risings  are  given 
by  rubbing  oft"  the  colour  in  the  respective  places 
with  a  V,  ooden  jioint,  or  by  the  handle  of  the  pencil. 

The  colours  are  iised  witli  gum- water,  the  same 
as  in  painting  in  miniature,  taking  care  to  apiily 
them  lightly,  for  fear  of  efli'acing  tne  outlines  ot 
the  design;  or  even,  f  )r  tlie  greater  security,  tc 
apply  them  on  the  other  side;  especially  yellow, 
which  is  very  pernicious  to  the  other  colours,  by 
blending  therewith.  And  here  too,  as  in  pieces  of 
black  and  white,  particular  regard  must  always  be 
had  not  to  lay  colour  on  colour,  till  such  time  as 
the  former  is  well  dried. 

When  the  painting  of  all  the  pieces  is  finished, 
they  are  carried  to  the  furnace  to  anneal,  or  to  bake 
the  colours. 

Colours  proper  to  pcdnt  ~vith  upon  glass. 

The  several  sorts  ol  colours,  ground  in  oil  tor 
this  purpose,  may  be  had  at  all  the  capital  colour 
shops,  6cc. 

Uliites. — Flake  white,  podium. 

Jilncks. — Lamp-black,  ivory-black. 

Uroiuns. — Spanish  brown,  umber,  spruce  ochre, 
Dutch  pink,   orpiment. 

Shies. — lilue  bice,  Prussian  blue. 

Reds. — 11  se  pink,  vermilion,  red  lead,  Indian 
red,  lake  cinnabar. 

Yelhnus. — English  pink,  masticot,  English  ochre, 
Saunders  blue,  smalt. 

Greens. — \'erdigiis,  terra  vert,  verditer. 

The  ultramarine  for  blue,  and  the  carmine  for 
I'ed,  are  rather  to  be  bought  in  powders,  as  in  that 
state  they  are  less  apt  to  dry;  and  as  the  least  tint 
of  these  will  give  the  picture  a  cast,  mix  up  what 
is  wanted  for  present  use  with  a  (h  op  or  two  of  nut 
oil  upon  the  pallet  with  the  iiallet-knife. 

To  get  the  colour  out,  prick  a  hole  at  the  bottira 
of  each  bladder,  and  [iress  it  till  there  is  enough 
upon  the  pallet  for  us!  . 

Then  lay  a  sheer  of  white  paper  on  the  table, 
and  taking  the  picture  in  the  li  ft  hand,  with  the 
turpentine  side  next  vou,  hold  it  sloping,  (the  bot- 
tom resting  on  the  white  jiaper),  and  all  outlines 
and  tints  of  the  prints  w  ill  be  seen  on  the  glass; 
and  nothing  remains  but  to  lay  on  the  colours  pro- 
per for  the  ditt'erent  parts,  as  follow  : — 
To  use  tlie  colours. 

As  the  lights  aud  shades  of  the  picture  ojien,  lay 
the  lighter  colours  first  on  the  lighter  parts  of  the 
print,  and  the  darker  over  the  sliaded  parts;  and 
having  laid  on  the  brighter  colours,  it  is  not  mate- 
rial if  the  darker  sorts  are  laid  a  little  over  them; 
for  the  first  colour  will  hide  tho.se  laid  on  after- 
wards.    For  example: — 

Kc'is. — Lay  on  the  first  red  lead,  and  shade  with 
lake  or  carmine. 

YeUoivs. — The  lightest  yellow  may  be  laid  on 
first,  and  shaded  with  Dutch  pink. 

nines. — IJlue  bice,  or  ultramarine,  used  for  the 
lights,  may  be  shaded  with  indigo. 

G.eens. — Lay  on  verdigris  first,  and  then  a  mix- 
ture of  that  and  Diit'.h  pink.  Tills  green  maybe 
lightened  by  an  addition  of  Dutch  pink. 

Wlien  anj  of  these  are  too  strong,  they  may  be 
ligntened,  by  mixing  white  vitli  tliem  upon  the 
pallet;  or  darken  them  as  much  as  required  by 
mixing  then»  with  a  deeper  shade  of  the  same  co- 
lour. 

The  colours  must  not  be  laid  on  too  thick;  but 
if  troublesome,  thin  them  before  using  th"ni,  witi' 
a  little  turpentine  oil. 


rO  PAINT  ON  CLASS. 


Take  care  to  ha\e  a  pencil  for  each  colour,  and 
sever  use  that  which  has  been  useil  tor  green  with 
any  other  colour,  without  first  washing  It  well  with 
'urpentine  oil,  sis  that  colour  is  apt  to  appear  pre- 
ilominant  wlien  the  colours  are  dry. 

Wash  all  the  pencils,  after  using,  ifl  turpentine 
oil. 

The  glass,   when  painted,  must  stand  three  or 
four  days  free  from  <hist,  before  it  is  framed. 
To  draw  on  glass. 

Grind   lamp-hlack   wi'.h   gum  water  and  some 
common  salt.     With   a  pen    or  hair  jjencil,  draw 
the  design  on  the  glass,  and  afterwards  shade  and 
pamt  it  with  any  of  tiie  following  compositions. 
Colour  for  grounds  on  glass. 

Take  iron  filings  and  Dutch  yellow  beads,  equal 
parts.  If  a  little  red  cast  is  wanted,  add  a  little 
copper  filings.  With  a  steel  muller  grind  these 
together,  on  a  thick  and  strong  copper  plate,  or  on 
porphyry.  Tiien  add  a  little  gum  arable,  borax, 
common  salt,  and  clear  water.  Mix  these  with  a 
little  fluid,  and  put  the  composiaon  in  a  phial  for 
use. 

When  it  is  to  be  used  there  is  nothing  to  do  but, 
with  a  hair  pencil,  to  lay  it  quite  flat  on  the  design 
drawn  tlie  day  befoi'e;  and,  having  left  this  to  dry 
also  for  another  day,  with  the  (|uill  of  a  turkey,  the 
nib  unsplit,  heighten  tlie  ligius  in  tiic  same  manner 
as  with  crayons  on  blue  paper.  Wiienever  there 
are  more  coats  of  the  above  composition  put  one 
upon  another,  the  shade  will  naiurally  be  stronger; 
aod,  whtn  this  is  finished,  lay  the  colours  for  gar- 
ments and  com[)lexions. 

To  [jrejiare  lake  for  glass. 

Grind  the  lake  with  water  in\pivgnated  with  gum 
*nd  salt:  then  make  use  of  it  with  the  brush.  The 
shading  is  operated  by  laying  a  double,  treble,  or 
more  coals  of  the  colour,  where  it  is  wanted 
darker. 

Blue [mrple  for  the  same. — Make  a  compound  of 
lake  and  indigo,  ground  together  with  gum  and 
salt  wate;-;  and  use  it  as  directed  in  the  preceding 
article. 

Green. — Mix  with  a  proportionable  (juantity  of 
gamboge,  ground  together  as  above. 

Yellow. — Grind  gamboge  with  salt  water  only. 

IVJtite. — Heighten  much  the  white  parts  with  a 
l>en. 

To  transfer  engravings  on  glass. 

Metallic  colours  prepared  and  mixed  with  fat 
oil  are  applied  to  the  stamp  on  tiie  engraved  brass. 
Wipe  with  tlie  hand  in  the  manner  of  the  printers 
of  coloured  plates;  take  a  proof  on  a  sheet  of  silver 
jmper,  which  is  immediately  transferred  on  the  ta- 
blet of  glass  destined  to  be  painted,  being  careful 
to  turn  the  coloured  side  against  the  glass;  it  ad- 
lieres  to  it,  and  as  soon  as  the  cojjy  is  quite  dry, 
tiike  off  the  superfluous  paper  by  washing  it  with  a 
sponge;  tliere  will  remain  only  the  colour  trans- 
icrred  to  the  glass;  it  is  fixed  by  passing  the  glass 
through  the  ovens. 

The  basis  of  all  the  colours  employed  in  painting 
on  glass  are  oxidated  metallic  substances. 

In  paiftting  on  glass  it  is  necessary  that  the  mat- 
ter should  be  very  transparent. 
To  prepare  meiatUc  calces,  and  precipitates  of 

A  solution  of  gold  in  aqua-regia,  which  is  evapo- 
rated to  diyness,  leaves  a  ci..x  of  gold,  which  is 
used  for  glass,  enamel,  and  porcelain  gilding;  or 
l)y  precipitating  the  solution  with  green  vitriol  dis- 
solved in  water,  with  copper,  or  perhaps  all  the 
metals  a  similar  calx  is  produced.  This  calx  is 
mixed  with  some  essential  oil,  as  cil  of  spike,  and 
culcined  borax,  and  the  whole  made  to  adhere  to 
iJif  surface  of  the  glass,  by  a  solution  of  gum  ara- 


ble.    It  is  then  applii'  tl  ■  rith  a  finepencil,  au'l  burnt 
in  under  a  rnuflle. 

7  0  prepare  oaide  of  cobalt. 

AVlien  regnlus  of  cobalt  Is  exposed  to  a  moderate 
fire  in  the  open  air,  it  calcines,  and  is  reduced  to  s 
blackisli  powder. 

This  calx  vitrifies  with  vitrifiable  matters,  and 
forms  beautiful  blue  glasses.  Cobalt  is,  at  pre- 
sent, the  only  substance  known  which  has  the  pro- 
perty of  furnishing  a  vjry  fine  blue,  that  is  not 
changed  by  the  most  intense  heat. 
To  prepare  zuffve. 

Zaffre  is  the  oxide  of  cobalt,  for  painting  pottery 
ware  and  porcelain  of  a  blue  colour.  Brealc  the 
cobalt  with  hammers  into  pieces  about  the  size  of 
a  hen's  egg:  and  the  stonj'  involucrum,  with  such 
other  heterogeneous  matters  as  are  distinguish- 
able, separate  as  much  as  possible.  Pound  the 
chosen  mineral  in  stamping-mills,  and  sift  it 
through  brass  wire  sieves.  Wash  oft'  the  lighter 
parts  by  water,  and  afterwards  put  it  into  a  lai-ge 
flat-bottomed  arched  furnace,  resembling  a  bakinr 
oven,  where  the  flame  of  the  wood  reverberates 
ni)on  tiie  ore  ;  which  stir  occasionally,  and  turn 
with  long-handled  iron  hooks,  or  rakes;  and  the 
process  IS  to  be  contirmed  till  its  fumes  cease. 
The  oven  or  furnace  terminates  by  a  long  horizon- 
tal gallery,  which  serves  for  a  chimney;  in  which 
the  arsenic,  naturally  mixed  with  the  ore,  sub- 
limes. If  the  ore  contains  a  little  bismuth,  as  this 
semi-metal  is  very  fusible,  collect  it  at  the  bottom 
of  the  furnace.  The  col)alt  remains  in  the  state 
of  a  dark  grey  oxide  a";'!  is  called  zaffrs.  This 
operation  is  continued  lour,  or  even  nine  hours, 
according  to  the  quality  of  the  ore.  The  roasted 
ore  lieing  taken  out  from  the  furnace,  such  parts  as 
are  concreted  into  lumps,  pound  and  silt  afresh. 
Zaffre,  ir.  commerce,  is  never  pure,  being  mixed 
with  two  or  rather  three  parts  of  powdered  flints. 
A  proper  quantity  of  tlie  best  sort  of  these,  aftei 
being  ignited  in  a  furnace,  are  to  be  thrown  into 
water,  to  render  them  friable,  and  more  easily  re- 
duced to  powder;  which,  being  sifted,  is  mixed  with 
the  zaffre,  according  to  the  before-mentioned  dose; 
and  the  mixture  is  put  into  casks, after  being  moist- 
ened with  water.  This  oxide,  fused  with  three 
parts  of  sand,  and  one  of  potass,  forms  a  blue  glass 
which,  when  pounded,  sifted,  and  ground  in  mills, 
(included  in  large  casks),  forms  sma't. 

The  bine  of  zaffre  is  tlie  most  solid  and  fixed  of 
all  the  colours  employed  in  vitrification.  It  suffers 
no  change  from  the  most  violent  fire.  It  is  suc- 
cessfully employed  to  give  shades  of  blue  to  ena- 
mels, and  to  ci'ystal  glasses  made  in  imitation  of 
opa((ue  and  transparent  precious  stones,  as  the  lapis 
lazuli,  the  turquoise,  the  sapphire  and  others. 
Purple  precipitate  of  Cassius, 

Dissolve  some  pure  gold  in  nitro-muriatic  acid, 
add  either  acid,  or  metal,  until  saturation  takes 
place.  Now  dissolve  some  pure  tin  in  the  same 
kind  of  acid;  observe  tfie  sume  point  of  saturation 
as  with  the  gold;  and  pour  it  into  the  solution  of 
gold,  A  pur,)le  powder  will  be  precipitated, 
which  must  be  collected  and  washed  in  distilled 
water. 

This  beautiful  purple  colour,  as  before  mention- 
ed, is  extremely  useful  to  eiiamellers,  and  to  glass 
stainers. 

When  brought  into  fusion  with  a  clear  transpa- 
rent glass,  it  tinges  it  of  a  puride,  red,  or  violet 
colour.  Hence  the  method  of  making  false  rubiea 
and  garnets. 

7  b  paint  coloured  drawings  on  glass. 

This  art  is  exercised  two  «ays.  1.  Plates  of 
stained  glass  are  cut  into  tlie  shape  of  figures,  and 
joined    by   leaden   outlines.      On   tliese  plates,  a 


70 


UNIVERSAL  RECEIPT  BOOK. 


shading  is  afterwards  traced  by  the  painter,  which 
sjives  featui-es  to  the  itis.  and  folds  to  the  drapery. 
2.  Vitrifiahle  colours  are  attached  to  plates  of  white 
ijlass,  which  are  afterwards  placed  in  the  oven,  and 
thus  converted  into  a  transpareiit  enamelling.  The 
nrst  sort  is  cheaper,  but  the  shading  wears  ofT,  by 
the  insensible  corrosion  of  the  atmosphere.  The 
second  sort  defies  every  accident  except  fracture, 
but  the  colour  of  the  fiejures  suffers  in  the  oven. 
For  small  objects,  the  first  sort,  and  for  large  ob- 
jects, the  second,  as  far  as  art  is  concerned,  seems 
best  adapted. 

To  paint  or  stain  glass  black. 

Tlie  colours  used  in  painting  or  staining  glass 
are  very  different  from  those  used  \n  painting  either 
in  water  or  oil  colours. 

For  black,  take  scales  of  iron,  I  oz.  scales  of 
copper,  1  oz.  jet,  half  oz.  Reduce  them  to  pow- 
der, and  mix  them. 

To  paint  or  stain  glass  blue. 

Take  fine  white  sand,  twelve  ounces,  zaffre  and 
minium,  each  three  ounces;  reduce  them  to  a  fine 
powder  in  a  bell  metal  mortar,  then  put  the  pow- 
der into  a  very  strong  crucible,  cover  it  and  lute  it 
well,  and,  being  dry,  calcine  it  over  a  quick  fire 
for  an  hour;  take  out  the  matter  and  pound  it:  then 
to  sixteen  ounces  of  this  powder,  add  fourteen  of 
nitre  powder;  mix  them  well,  and  put  them  into 
the  crucible  ag.iin:  cover  and  lute  it,  and  calcine  it 
for  two  hours  on  a  very  strong  fire. 

To  paxjit  glass  carnation. 

Take  red  chalk,  8  oz.  iron  scales,  and  litharge 
of  silver,  each  2  oz.  gum  arable,  half  oz.  Dissolve 
in  water;  grind  altogether  for  half  an  hour  till  stiff, 
then  put  the  compound  in  a  glass,  and  stir  it  well, 
and  let  it  stand  for  14  days. 

G<-ee7i. — Take  red  lead,  1  lb.  scales  of  copper, 
1  lb.  and  flint,  5  lbs.  Divide  them  into  three  parts, 
»nd  add  to  them  as  much  nitrate  of  potass;  put 
chem  intt  a  enicible,  and  melt  them  by  a  strong 
fire;  and  when  the  mass  is  cold,  powder  it,  and 
grind  it  on  a  slab  of  porphyry. 

Gold  colour. — Take  silver,  1  oz.  antimony,  half 
oz.  Melt  them  in  a  crucible,  then  pound  the  mass 
to  powder,  and  grind  it  on  a  cofiper  plate;  add  to 
it,  yellow  octire,  or  brick-dust  calcined  again,  15 
ounces,  and  grind  them  well  together  with  water. 

Purple. — ^Take  minium,  1  lb.  brown  stone,  I  lb. 
white  flint,  5  lbs.  Divide  them  into  three  parts, 
and  add  to  them  as  much  nitrate  of  potass  as  one 
of  the  parts;  calcine,  melt,  and  grind  the  compound. 

Red. — Take  jet,  4  oz.  litharge  of  silver,  2  oz. 
red  ch.ilk,  1  oz.    Powder  them  fine,  and  mix  them. 

TVfute. — Take  jet,  2  parts,  white  flint,  ground 
on  a  glass  very  fine,  1  part.     Mix  them. 

Yelloxe. — Take  Spanish  brown,  10  parts,  silver- 
leaf,  1  part,  antimony,  half  part.  Put  all  into  a 
crucible,  and  calcine  them  well. 


TO  COLOUR  PAPER  HANGINGS. 

There  are  three  methods  of  effecting  this.     The 
first  by  printing  the  colours;  the  second  by  using 
the  stencil;  and  the  third  by  laying  them  on  with 
a  pencil,  as  in  other  kinds  of  painting. 
Printing  the  colours. 

When  the  colours  are  laid  on,  the  impression  is 
made  by  wooden  prints,  which  are  cut  in  such  a 
manner  that  the  figure  to  be  expressed  is  made  to 
project  from  the  surface,  by  cutting  away  all  ti.e 
other  part,  and  this  being  charged  with  c.i  colours 
properly  tempered  (l)y  letting  it  gently  down  on 
the  block  on  which  the  colour  is  previously  spread,) 
conveys  it  to  the  ground  of  the  paper,  on  which  it 
IS  made  to  fall  forcibly  by  means  of  its  weight,  and 
Dy  the  effort  of  the  arm  af  the  person  who  uses  the 


print.     There  must  he  as  many  separate  prints  as 
there  are  colours  to  be  printed. 
Stencilling . 

The  manner  of  stencilling  the  colours  is  this' 
The  figure,  which  all  the  parts  of  any  particular 
colour  make  in  the  uesign  to  be  painted,  is  to  be 
'  cut  out  in  apiect  of  tinned  iron,  thin  leather,  oroil- 
cloth;  these  pieces  are  called  stencils;  and  being 
laid  flat  on  the  sheets  of  paper  to  be  printed,  sjiread 
on  a  table  or  floor,  are  to  be  rubbvd  over  with  the 
colour,  properly  temperid,  by  means  of  a  lar;.^e 
brush.  The  colour  passing  over  the  whole,  is  con- 
secjuently  spread  on  those  parts  of  the  paper  where 
the  tin,  cloth,  or  leather  is  cut  away,  and  give  thf 
same  effect  as  if  laid  on  by  a  print.  This  is,  nevei"* 
theless,  only  practicable  in  \>arts  where  there  are 
only  detached  masses  or  spots  of  colours;  for  where 
there  are  small  continued  lines,  or  parts  that  rur 
one  into  another,  it  is  difficult  to  preserve  the  con- 
nexion or  continuity  of  the  parts  of  the  cloth,  or  tc 
keep  the  smaller  corners  close  down  to  the  paper 
therefore  in  such  cases  prints  are  preferable. 
Pencilling. 

Pencilling  is  only  used  in  the  case  of  nicer  work, 
such  as  the  better  imitations  of  India  paper.  It  is 
performed  in  tlte  same  manner  as  other  ])aintings 
in  water  or  varnish.  It  is  sometimes  used  only  to 
fill  the  outlines  already  formed  by  printing,  where 
the  price  of  the  colour,  or  the  exactness  of  the 
manner  in  which  it  is  recjuired  to  be  laid  on,  ren- 
der the  stencilling,  or  printing,  less  proper;  at 
other  times,  it  is  used  for  forming  or  delineating 
some  parts  of  the  design,  where  a  spirit  of  free- 
dom and  variety,  not  to  be  had  in  printed  outlines, 
are  desirable  in  the  work. 

To  make  flock  paper  hangings. 

The  paper  designed  for  receiving  the  flock,  is 
first  prepared  with  a  varnish  ground  with  some 
proper  colour,  or  by  that  of  the  paper  itself.  It  is 
frequently  practised  to  print  some  Slosaic,  or  other 
small  rimning  figure  in  colours,  on  the  ground,  be- 
fore the  flock  be  laid  on;  and  it  may  be  dune  with 
any  pigment  of  the  colour  desired,  tempered  with 
varnish,  and  laid  on  by-  a  pi-int  cut  correspondentiy 
to  that  end.  The  method  of  laying  on  the  flock  is 
this:  a  wooden  print  being  cut,  as  above  described, 
for  laying  on  the  colour  in  such  a  manner  that  the 
part  of  the  design  which  is  intended  for  the  flock 
may  project  beyond  the  rest  of  the  surface,  the 
varnish  is  put  on  a  block  covered  with  leather,  or 
oil-cloth,  and  the  pi-int  is  to  ne  used  also  in  the 
same  manner,  to  lay  the  varnish  on  all  the  parts 
where  the  flock  is  to  be  fixed. 

The  sheet  thus  prepared  by  the  varnished  im- 
pression, is  then  to  be  removed  to  another  block, 
or  table,  and  to  be  strewed  over  with  flock,  which 
is  afterwards  to  be  gently  compressed  by  a  boanl, 
or  some  otlier  flat  body,  to  make  the  varnish  take 
the  better  hold  of  it:  and  then  the  sheet  is  to  be 
hung  on  a  frame  till  the  varnish  be  perfectly  dry; 
at  which  time  the  superfluous  parts  of  flock  are  to 
be  brushed  off  by  a  soft  camel's  hair  brush,  and  the 
proper  flock  will  be  found  to  adhere  in  a  very 
strong  manner.  The  method  of  preparing  the  flock 
is  by  cutting  woollen  rags  or  pieces  of  cloth,  with 
the  hand,  by  means  of  a  large  bill  or  choppin^j 
knife;  or  by  means  of  a  machine  worked  bv  a  hoi-se- 
mill. 


TO  COLOUR  MARBLE. 

This  is  a  nice  art,  and,  in  order  to  succeed  in  it, 
the  pieces  of  marble  on  which  the  experiments  are 
tried,  must  be  well  polished,  and  free  from  the 
least  spot  or  vein.  The  hanler  the  marble  is,  thp 
better  it  w  ill  bear  the  heat  necessary  in  the  opera- 


TO  COLOUR  MARBLE. 


Yl 


« m;  therefore  alabaster,  and  the  common  soft 
•X  hite  mavble,  are  very  improper  for  performing 
Jiese  operations  iH)on. 

^pplicatio7i  of  heat. 
Heat  Is  always  necessary  for  opening  the  pores 
of  marble,  so  as  to  render  it  fit  to  receive  the  co- 
lours; but  the  marble  must  never  be  made  red-hot; 
for  then  the  texture  of  it  is  injured,  and  tlie  colours 
are  burnt,  and  lose  their  beauty.  Too  small  a  de- 
g^'ee  of  heat  is  as  bad  as  too  great;  for,  in  tiiis  case, 
though  the  marble  receives  the  colour,  it  will  not 
be  fixed  in  it,  nor  strike  deep  enough.  'I'he  pro- 
per degree  is  tbat  which,  without  making  the  mar- 
nle  red,  wiil  make  the  liquor  boil  upon  its  surface. 
jMenstniwns  to  strihe  in  the  colours. 
These  mast  be  varied  according  to  the  nature  of 
the  colour  to  be  used.  A  lixivium  made  with 
horse's  or  dog's  urine,  with  four  parts  of  quick 
lime,  and  one  of  pot-ashes,  is  excellent  for  some 
oloui'S;  common  ley  of  wood-ashes  is  very  good 
fir  others;  for  some,  spirit  of  wine  is  best;  and 
lastly,  for  otliers,  oily  liquors,  or  common  white 
v/ine. 

Colours. 
The  colours  which  have  been  found  to  succeed 
best  with  the  peculiar  menstruums  are  these:  stone- 
blue  dissolved  in  six  times  the  quantity  of  spirit  of 
wine,  or  of  the  vinous  lixivium,  and  litmus  dissolv- 
ed in  common  ley  of  wood-ashes.  An  extract  of 
saffron,  and  that  colour  made  of  buckthorn  berries, 
and  called  sap-green,  both  succeed  well  when  dis- 
solved in  wine  and  (luicklime.  Vermilion,  and  a 
veiy  fine  powder  of  cochineal,  also  succeed  very 
well  in  tlie  same  liquors.  Dragon's  blood  succeeds 
in  spirit  of  wine,  as  does  also  a  tincture  of  logwood 
in  the  same  spirit.  Alkanet-root  gives  a  fine  colour; 
b'a  .he  only  menstruum  to  be  used  with  it  is  the 
cil  of  turpentine. 

Dry  and  unmixed  colours. 
Besides  these  mixtures,  there  are  other  colours 
which  must  be  laid  on  dry  and  unmixed:  viz.  dra- 
gon's blood  of  the  finest  kind,  for  a  red;  gamboge 
for  a  yello-iV;  green  wax,  for  a  green;  common 
brimstone,  pitch,  and  turpentine,  for  a  brown  co- 
lour. The  marble  for  these  experiments  must  be 
made  considerably  hot,  and  then  the  colours  ai-e  to 
be  rubbed  on  dry  in  the  lump. 

To  give  a  fine  gold  colour. 
Take  crude   sal   ammoniac,  white  vitriol,   and 
verdigris,  of  each  equal  quantities.     Mix  the  whole 
thoroughly  in  fine  powder. 

To  stain  marble  red  or  yelloiv. 
The  staining  of  marble  to  all  degrees  of  red  or 
yellow,  by  solutions  of  dragon's  blood  or  gamboge, 
may  be  done  by  reducing  these  gums  to  powder, 
and  grinding  them  with  the  spirit  of  wine  in  a 
glass  mortar.  But,  for  smaller  attempts,  no  me- 
Uiod  is  so  good  as  tlie  mixing  a  little  of  either  of 


those  powders  with  spirit  of  wvn^  in  .a  silver  .spoon, 
and  holding  it  over  burning  charcoal.  15v  thia 
means  a  fine  tincture  will  be  extracted:  and  with  a 
pencil  dip|)ed  in  this,  the  finest  traces  may  be  made 
on  tile  marble  while  cold;  whicli,  on  th.e  heating  uf 
it  afterwards,  either  on  sand,  or  in  a  baker's  oven, 
will  all  sink  very  deep,  and  remain  perfectly  dis- 
tinct on  the  stone.  It  is  very  easy  to  make  the 
ground  colour  of  the  marble  red  or  yellow  bj  this 
mode,  and  leave  white  veins  in  it.  Tiiis  is  to  be 
done  by  covering  the  jilaces  where  the  whiteness  is 
to  remain  with  some  white  paint,  oi-  even  with  two 
or  three  doubles  only  of  paper;  either  of  which 
will  prevent  the  colour  from  penttrating. 
To  give  a  (due  colour. 

Dissolve  turnsole  in  lixivium,  in  lime  and  urine, 
or  in  the  volatile  spirit  of  urine;  but  a  better  blue, 
and  used  in  an  easier  manner,  is  furnished  by  the 
Canary  turnsole.  This  is  only  to  be  dissolved  in 
water,  and  drawn  on  the  place  with  a  pencil:  it  pene- 
trates very  deeply  into  the  marble;  and  the  colour 
may  be  increased,  by  drawing  the  pencil  wetted 
afresh  several  times  over  tlie  same  lines.  This 
colour  is  subject  to  spread  and  diffuse  itself  irre- 
gularly; but  it  may  be  kept  in  regular  bounds,  by 
circumscribing  its  lines  with  beds  of  wax,  or  any 
such  substance.  It  should  always  be  laid  on  cold, 
and  no  heat  given  afterwards  to  the  marble. 
To  prepare  brimstone  in  imitation  of  marble. 

Provide  a  flat  and  smooth  piece  of  marble;  on 
this  make  a  border  or  wall,  to  encompass  either  a 
square  or  oval  table,  which  may  be  done  either 
with  wax  or  clay.  Then  having  several  sorts  of 
colours,  as  while  lead,  vermilion,  lake,  orpiment 
masticot,  smalt,  Prussian  blue,  kc.  melt  on  a  slow 
fire  some  brimstone  in  several  glazed  pipkins;  put 
one  particular  sort  of  colour  into  each,  and  stir  it 
well  together;  then  having  before  oiled  the  marble 
all  over  within  the  wall  with  one  colour,  quickly 
drop  spots  upon  it  of  larger  and  less  size;  after 
this,  take  another  colour  and  do  as  before,  and  so 
on  till  the  stone  is  covered  with  spots  of  all  the  co- 
loiu-s  designed  to  be  used.  Wiien  this  is  done, 
consider  next  what  colour  the  mass  or  ground  ot 
the  table  is  to  be:  if  of  a  grey  colour,  then  take  fine 
sifted  ashes,  and  mix  it  up  with  melted  brimstone; 
or  if  red,  with  Eiiglisli  red  ochre;  if  white,  with 
white  lead;  if  black,  witii  lamp  or  ivoiy  black- 
The  brimstone  for  the  ground  must  he  pretty  hot, 
that  the  coloured  drops  on  the  stone  ma)  unite 
and  incorporate  with  it.  Wlien  the  ground  is 
poured  even  all  over,  next,  if  necessary,  put  a  thin 
wainscot  board  upon  it:  this  must  be  done  while 
the  brimstone  is  hot,  making  also  the  hoard  hot, 
which  ought  to  be  thoroughly  diy,  in  order  to 
cause  the  brimstone  to  stick  better  to  it.  When 
the  whole  is  cold,  take  it  up,  and  polish  it  with  a 
cloth  and  oil,  and  it  will  look  veiy  beautiful 


SNAMi2£Ziiira. 


The  art  of  enamelling  consists  in  the  applica- 
tion of  a  smooth  coating  of  vitrified  matter  to  a 
bright  polished  metallic  surface.  It  is,  therefore, 
a  kind  of  varnish  made  of  glass,  and  melted  upon 
the  substance  to  which  it  is  applied,  affording  a 
fine  uniform  ground  for  an  infinite  variety  cv*^  orna- 
ncnts  which  are  also  fixed  on  by  heat. 


The  only  metals  that  are  enamelled  art?  gold  ar.a 
copper;  and  with  the  latter  the  opaque  enamels 
only  are  used.  Where  the  enamel  is  transparent 
and  coloured,  the  metal  chosen  should  not  onjv 
have  its  surface  unalterable  when  fully  red-hot, 
but  also  be  in  no  degree  chemically  altered  by  the 
close  contact  of  melted  glass,  containing  an  abun- 


79. 


UNIVERSAL  RECEIPT  BOOK. 


rfance  of  some  kind  of  metallic  oxiile.  This  is  the 
iliief  reason  ^'"y  coh)ureil  enamelling  on  silver  is 
impracticable,  itiou<;h  the  brilliancy  of  its  surface 
is  not  impaired  by  mere  heat;  fori  fan  enamel,  made 
yeUow  by  oxide  of  lead  or  antimony,  be  laid  on 
tne  surface  of  bright  silver,  and  be  kept  melted  on 
It  for  a  certain  time,  the  silver  and  tlie  enamel  act 
on  each  other  so  powerfully,  that  the  colour  soon 
changes  from  a  yellow  to  an  orange,  and  lastly  to  a 
/tlrty  olive.  Cojjper  is  equally  altered  by  tiie  co- 
loured enamels,  so  that  gold  is  the  only  metal 
which  can  bear  the  long  contact  of  the  coloured 
glass  at  a  full  red  heat  williout  being  altered  by  tliem. 
To  enamel  dial  filateo. 

A  piece  of  thin  sheet  copper,  hammered  to  the 
requisite  convexity,  is  first  accurately  cut  out,  a 
hole  di  illed  in  the  middle  for  tlie  axis  of  the  iiaii(J"5, 
and  both  the  surfaces  made  perfectly  bright  with 
a  brusl).  A  sn.ail  rim  is  then  made  round  the  cir- 
iumference,  with  a  tliin  brass  band  rising  a  little 
above  the  level,  and  a  similar  rim  round  the  mar- 
gin of  the  central  hole.  The  use  of  these  is  to 
confine  the  enamel  when  in  fusion,  and  to  keep 
the  edges  of  the  plate  quite  neat  and  even.  The 
substance  of  the  enamel  is  a  fine  white  opa([ue  i 
glass;  this  is  bought  in  lump  by  the  enamellers,  and 
IS  first  broken  down  witli  a  hammer,  tiien  ground 
to  a  powder  sulflciently  fine,  with  some  water,  in 
un  agate  mortar;  the  su])erfluous  water  being  then 
poured  ofi",  the  pulverized  enamel  remains  of  about 
the  consistence  of  wetted  sand,  and  is  spread  very 
evenly  over  the  surface  of  the  copperplate.  In 
most  enamellings,  and  especially  on  this,  it  is  ne- 
cessary also  to  counter-enamel  the  under  concave 
surface  of  the  copperplate,  to  prevent  its  being 
drawn  out  of  its  true  shape  by  the  unequal  shrink- 
ing of  tlie  metal  and  enamel,  on  csoling.  For 
tliis  kind  of  work,  the  counter-enamel  is  only  about 
half  the  thickness  on  the  concave,  as  on  the  convex 
side.  For  flat  plates,  the  thickness  is  the  sasie  on 
both  sides. 

The  plate,  covered  with  the  moist  enamel  pow- 
der, is  wai-med  and  thoroughly  dried,  then  gently 
set  upon  a  tliin  earthen  ring,  that  supports  it  only 
by  touching  the  outer  rim,  and  put  gradually  into 
the  red  liot  muffle  of  the  enameller's  furnace.  This 
furnace  is  constructed  somewhat  like  tlse  assry- 
furnace,  but  tlie  upper  part  alone  of  the  muffle  is 
much  heated,  and  some  peculiarities  are  observed 
in  the  construction,  to  enable  the  artist  to  govern 
the  fire  more  accurately. 

The  precise  degree  of  heat  to  he  given  here,  as 
in  all  enamelling,  is  that  at  which  the  particles  of 
the  enamel  run  together  into  an  uniform  pasty  con- 
sistence, au'l  extend  themselves  evenly,  showing  a 
fine  polislu'il  face;  carefully  avoiding,  on  the  other 
hand,  so  gri'at  a  heat  as  would  endanger  the  melt- 
ing of  the  tliin  metallic  pkite.  When  the  enamel 
is  thus  seen  to  s-^veat  doivn,  as  it  were,  to  an  uni- 
form glossy  glazing,  the  piece  is  gradually  witli- 
drawn  and  cucled,  otherwise  it  w  ould  fly  by  the 
action  of  tlie  cold  air. 

A  second  coating  of  enamel  is  then  laid  on  and 
hred  as  bef..re;  but  this  time,  tlie  finest  powder  of 
enamel  is  taken,  or  that  w  hich  remains  suspended 
in  the  washings.  It  is  then  ready  to  receive  the 
figures  and  division  marks,  which  are  made  of  a 
black  enamel,  ground  in  an  agate  mortar,  to  a 
most  impal[)able  powder,  worked  up,  on  a  pallet, 
with  oil  of  lavender,  and  laid  on  with  an  extremely 
fine  hair  brush.  The  plate  is  then  stored  to  eva- 
porate the  essential  oil,  and  the  figure  is  burnt  in 
as  before.  Polishing  wiih  tripoli,  and  minuter 
parts  of  the  process,  need  not  be  here  described. 
To  make  the  pnrple  enamel  used  in  the  JMosaic  pic- 
tures of  St.  Peter's  at  Rome. 

Take  of  sulphur,   saltpetre,   vitriol,  antimony, 


and  oxide  of  tin,  each.  1  lb.  miiimm,  or  oxide  ot 

lead,  60  lbs. 

Mix  all  together  in  a  crucible,  and  melt  in  a  fmv 
nace:  next  fake  it  out  aid  wash  it  to  carry  off  the 
salts:  after  melting  in  the  crucible,  add  19  ounces 
of  rose  copper,  half  an  ounce  of  prepared  zaffre,  1 
ounce  and  a  half  of  crocus  martis,  made  with  sul- 
phur, 3  ounces  of  refined  borax,  and  1  lb.  of  a  com- 
position of  gold,  silver,  atid  mercury. 

When  all  are  well  combined,  the  mass  is  to  lie 
stirred  with  a  copper  rod,  and  the  fire  gradually 
diminished  to  prevent  the  metals  from  burning. 
The  comjiosition  thus  prepared  is  finally  to  be  put 
into  crucibles  and  placed  in  a  reverberatory  fur- 
nace, where  they  are  to  remain  24  hours.  The 
same  composition  will  answer  for  other  colours,  by 
merely  changing  the  colouring  m:<ter.  This  com- 
position has  almost  all  the  characters  of  real  stone; 
and  when  broken,  exhibits  a  vitreous  fracture. — 
Plulosoph.  i/T/ay. 

i  'I'o  make  ivhite  enamel,  fo'-  porcelain. 

j  Mix  100  parts  of  pure  leaJl  with  fiom  20  to  25 
I  of  the  best  tin,  and  bring  them  to  a  low  red  hear 
j  in  an  open  vessel.  The  mixture  then  burns  nearly 
as  rapidly  as  charcoal,  and  oxidates  very  fast. 
i  Skim  otVthe  crusts  of  oxide  successively  formed, 
till  the  whole  is  thoroughly  calcined. 

Then  mix  all  the  skimmings,  and  again  heat  as 
before,  till  no  flame  arises  from  them,  and  the 
whole  is  of  an  uniform  grey  colour.  Take  100 
])arts  of  this  oxide,  100  of  white  sand,  and  25  or 
30  of  common  salt,  and  melt  the  whole  by  a  mo- 
derate heat.  This  gives  a  greyish  mass,  often  po- 
rous and  apparently  imperfect,  but  which,  how- 
ever, runs  to  a  good  enamel  when  afterwards 
heated. 

1  For  metals  and  finer  works. 

I      The  sand  is  previously  calcined  in  a  very  strong 

I  heat  with  a  fourth  of  its  weight;  or,  if  a  more  fusi- 

[  ble  compound  is  wanted,  as  much  of  the  oxides  of 

tin  and  lead  as  of  salt  are  taken,  and  the  whole  is 

melted  into  a  white  porous  mass.     This  is  then 

emjiloyed  instead  of  the  rough  sand,  as  in  the  pre- 

!  ceding  process. 

!  The  above  proportions,  however,  are  not  inva- 
i  riable,  for  if  more  fusibility  is  wanted,  the  dose  oi 
\  oxide  is  increased,  and  that  of  the  sand  diminished, 
i  the  quantity  of  common  salt  remaining  the  same. 
1  The  sand  employed  in  this  process  is  not  the  cora- 
i  mon  sort,  however  fine;  but  a  micaceous  sand,  in 
I  which  the  mica  forms  about  one-foiu-th  of  the  mix- 
'  ture. 

i  J\'e-w  enamel  for  porcelain. 

\      Melt  together,    pulverized  feldspar,   27   parts, 
'■  borax  18  parts,  sand,  4  do.  potash,  nitre,  and  pot- 
ter's earth,  3  parts  each. 

Then  add  three  parts  of  borax  reduced  to  fine 
powder. 

From  the  trial  which  the  societv'  of  Arts  in  Lon- 
don ordered  to  be  made  of  this  enamel,  it  has  been 
fouiul  superior  to  any  hitherto  known.    It  is  easily 
I  and  uniformly  applied,  and  spreads  without  pro- 
ducing  bubbles,    or  spoutings  out;  it  neither  co- 
vers irir  impairs  even  the  most  delicate   colours. 
I  It   incorporates  perfectly   with  them,  and  the  por-  ' 
celain   which   is  co»"ered  over  with  it  may  pass  a 
i  second  time  through  the  fire,  without  this  enamel 
I  cracking  or  breaking  out. 

Jilaterialfor  opaque  enamels. 
Neri,  in  his  valuable  treatise  on  glass  making, 
j  has  long  ago  given  the  following  proportions  for 
I  the  co:nmon  material  of  all  the  opaque  enamels, 
i  which  Ivuuckel  and  other  practical  chemists  liave 
I  CQiillrmed. — Calcine  30  parts  of  lead,  with  33  oJ 
j  tin,  with  the  usual  precautions.  Then  take  of  this 
j  cak-inetl  mixed  oxide  50  lbs.  and  as  much  ofpow- 
'  dered  flints  (prepared  by  being  thrown  iuto  wattt 


ENAMELLING. 


fd 


wlien  recT  hot,  and  then  prround  to  powdpr),  and  8 
oiii'.ces  of  salt  of  tartar;  melt  the  mixture  in  a 
sirong  fire  kept  up  for  ten  hours,  after  which  re- 
liuce  the  mass  to  powder. 

To  make  it  luhite. 
Mix  6  llis.  ot  tlie  compound  with  4S  grains  of 
ihe  best  black  oxide  of  manganese,  and  melt  in  a 
clear  fire.  When  fully  fused,  throw  it  into  cold 
water,  then  re-melt  and  cool  as  before,  two  or 
diree  times,  till  the  enamel  is  quite  white  and  fine. 
Rich  red  coloured  enamel. 
The  most  beautiful  and  costly  colour  known  in 
snamelling,  is  an  exquisitely  Sne  rich  red,  with  a 
purplish  tinge,  given  by  the  suks  and  oxides  of 
■>old;  especially  by  the  purple  precipitate,  formed 
ov  tin  in  one  form  or  other;  and  by  nitromuriate 
of  gold;  and  also  by  the  fulminating  gold.  'Ibis 
beautiful  colour  requires  much  skill  in  the  artist, 
to  be  fully  brought  out.  When  most  perfect  it 
should  come  from  the  fire  quite  colourless,  and  af- 
terwards receive  its  colour  by  the  flame  of  a  can- 
dle. 

Other,  and  common  reds,  are  given  by  the  oxide 
of  iron;  but  this  requires  the  mixture  of  aluiiiiiie, 
or  some  other  substance  refractory  in  the  fire, 
otherwise  at  a  full  red  heat,  the  colour  will  de- 
generate into  black. 

7V)  prepare  the  Jtitx  for  enameUlnff  on  fflass  vessels. 
Take  of  satiimus  glorifcatns,  t  lb.  natural  ciys- 
'-.■d,  calcined  to  whiteness,  1-2  lb.  salt  of  polverine, 
I  lb. 

Mix  them  together,  and  bake  in  a  slow  heat  for 
about  12  hours,  then  melt  the  mass,  and  pulverize 
the  same  in  an  agate  mortar,  or  any  other  i)roper  j 
vessel,  which  is  not  capable  of  communicating  any 
metallic  or  other  impurity. 

To  prepare  glorijicatus. 
Take  litharge  of  white  les.d,  put  it  in  a  pan, 
pour  on  distilled  vinegar,  stirring  it  well  over  a 
gentle  fire  till  the  vinegar  becomes  impregnated 
with  the  salt  of  the  lead;  evaporate  half  the  vine- 
gar, put  It  in  a  cool  place  to  crystallize,  and  keep 
the  crystals  dvy  for  use. 

To  make  green  enamel. 
Take  o*"  copper-dust,  1  oz.  sand,  2  oz.  litharge, 
1  oz.  niti'e,   |  oz.     Or,  copper,  2  oz.  sand,  1  oz. 
litharge,  2  oz.  nitre,  1^  oz. 

Mix  them  with  equal  parts  of  flux,  or  vary  the 
proportions  of  them  as  may  be  found  necessary, 
iiccording  to  the  tint  of  colour  required. 

Black  enamel: — 'I'ake  of  calcined  iron,  cobait, 
rrude  or  pre[iared,  each  1  oz.  Or,  zaftre,  2  oz. 
manganese,  1  oz. 

Mix  them  with  equal  parts  of  flux,  by  melting 
(;r  grinding  together. 

Yellow  enamel. — Take  of  lead  and  tin  ashes, 
litharge,  antimony  and  sand,  each  1  oz.  nitre,  4 
(;unces. 

Calcine,  or  melt  them  together;  pulverize,  and 
mix  them  with  a  due  proportion  of  fiux,  as  the  na- 
ture of  the  glass  may  recjuire;  or  take  more  or  less 
of  any  or  ah  of  the  above,  according  to  the  depth 
of  colour  desired. 

Blue  enamel. — Take  of  prepared  cobalt,  sand, 
red-lead,  and  nitre,  each  I  oz.  Hint  glass,  2  oz. 

Melt  them  together  by  fire>  pulverized  and  fiux- 
;(1  according  to  the  degree  of  softness,  or  strength 
')f  colour  required. 

Olive  enamel.  -Take,  of  the  blue  as  prepared 
above,  I  oz.  black,  J  oz.  yellow,  ^  oz.  Grind 
them  for  use.  If  necessary  add  fiux  to  make  it 
softer. 

White  enamel. — Take  of  tin,  prepared  by  aqua- 
fortis, and  red- lead,  each  I  oz.  white  pebble-stone, 
or  natural   crystal,   2  oz.    nitre,    1  oz.  arseni.;  1  j 
drachm,  with  equal  parU  of  flux,  or  more  or  less,  { 


as  the  softness  or  opacity  may  require:  melt  to- 
gether, calcine,  or  use  raw. 

Purple  enamel. — Take  the  finest  gold  ;  dissolve 
it  in  aqua-regia,  regulated  with  sal-ammoniac;  put 
it  in  a  sand  heat  for  about  48  hours,  to  digest  tile 
gold,  collect  the  powder,  grind  it  with  6  times  its 
weight  of  sulplnir,  put  it  into  a  crucible  on  the  fir? 
till  the  sulphur  is  evaporated;  then  amalgamate  the 
powder  with  twice  its  weight  of  mercury,  put  it 
into  a  innrtar  or  other  vessel,  and  rub  it  together 
for  about  six  hours,  with  a  suiall  ((uantity  of  water 
in  the  mortar,  which  change  frequently;  evaporate 
the  remaining  mercury  in  a  crucible,  and  add  to 
the  powder  10  times  its  weight  of  fiux,  or  more  or 
less,  as  the  hanlness  or  softness  of  the  colour  may 
recjuire. 

Rose-coloured  enamel. — ^Take  purple  as  pre- 
pared above,  mix  it  with  30  times  its  weight  ol 
flux,  and  100th  part  of  its  weight  of  silver  leaf,  or 
any  preparation  of  silver,  or  vary  the  proportion  of 
the  flux  and  silver  as  th2  quality  of  the  colour  mav 
require;  or  anj'  of  the  other  preparations  for  pur- 
ple will  do,  varying  the  proportions  of  the  flux 
and  silver  as  above;  or  any  materials,  from  which 
purple  can  be  produced,  vfill,  with  the  addition  ot 
silver  and  fiux,  answer. 

Broiun  enamel. — Take  of  red-lead,  I  ounce,  cal- 
cined iron,  1  oz.  antimony,  2  oz.  litharge,  2  oz. 
zaftre.  1  oz.  sand,  2  oz. 

Calcine,  or  melt  together,  or  use  raw,  as  may 
be  most  expedient;  or  vaiT  the  proportions  of  any 
or  all  the  above,  as  tint  or  quality  may  require. 
JMode  of  application. 

The  preceding  colours  may  be  applied  to  vessels 
of  glass  in  the  following  manner,  viz.  by  painting, 
printing,  or  transferring,  dipping,  floating,  and 
grounding. 

By  painting. — Mix  the  colours  (when  reduced 
bj'  grinding  to  a  fine  powder)  with  sjiirits  of  tur- 
pentine, temper  them  with  thick  oil  of  turpentine, 
and  apply  them  with  camel-hair  pencils,  or  any 
other  proper  instrument,  or  mix  them  with  nut  or 
spike  oil,  or  any  other  essential  or  volatile  oil,  or 
with  water,  in  which  case  use  gum  arable,  or  any 
other  gum  that  will  dissolve  in  water,  or  with  spi- 
rits, varnishes,  gums  of  every  kind,  waxes,  or  re- 
sins; but  the  first  is  conceived  to  be  the  best. 

By  printing. — Take  a  glue  bat,  full  size  for  tt>e 
subject,  charge  the  copperplate  with  the  oil  or  co- 
lour, and  take  the  impression  with  the  bat  from  the 
plate,  which  impression  transfer  on  the  glass:  if 
the  impression  is  not  strong  enough,  shake  some 
dry  colour  on  it  which  will  adhere  to  the  moist  co- 
lour; or  take  any  engraving  or  etching,  or  stamp, 
or  cast,  and  having  charged  it  with  the  oil  or  co- 
lour, transfer  it  on  the  glass  by  means  of  prepared 
paper,  vellum,  leather,  or  any  other  substance 
that  will  answer;  but  the  first  is  the  best.  Any 
engravings,  etchings,  stamps,  casts,  or  devices, 
may  be  charged  with  waters,  oils,  varnishes,  or 
glutinous  matters  of  any  kird,  reduced  to  a  proper 
state,  as  is  necessary  in  printing  in  general;  any 
or  all  of  these  may  be  used  alone,  or  mixed  willi 
the  colours.  When  used  alone,  the  colour  is  to 
be  applied  in  jiowder. 

By  dipping. — Mix  the-  colour  to  about  the  con- 
sistency of  a  cream  wiin  any  of  the  ingredieiits 
used  for  jirinting,  in  which  dip  the  glass  vessel, 
and  keep  it  in  motion  till  smooth. 

By  Jloating. — Mix  the  colour  with  any  of  the 
ingredients  used  for  printing,  to  a  consistency  ac- 
cording to  the  strength  of  the  ground  required, 
float  it  through  a  tube,  or  any  other  vessel,  moving 
or  sliaking  the  \)iece  of  glass  till  the  colour  is 
spread  over  the  part  required. 

By  grounding. — First  charge  the  glsiss  vt-ssel 


71 


UNU-ERSAL  RECEIPT  BOOK. 


with  oil  of  turpentine,  witVi  a  camel-Iiair  pi^ncil, 
.<n(]  wtiile  moist  apply  llie  colour  in  a  dry  jiuwder, 
which  will  adhere  to  Se  oil,  or,  iiisteai'l  of  oil  of 
turpentine,  use  \ny  of  the  materials  used  for  print- 
ing;  tint  llie  first  is  the  best. 

Cautions  to  be  observed  in  making  coloured  ena- 
mels. 

In  making  these  enamels,  the  following  general 
oautions  are  necessan'  to  be  observed.  1st.  That 
the  pots  be  i,'lazed  with  wliite  glass,  and  be  such  as 
will  hear  the  fire. 

2d.  That  the  matter  1/  enamels  be  very  nicely 
mixed  with  the  colours. 

3d.  When  the  enamel  is  good,  and  the  colour 
well  incorporated,  it  mu^t  be  taken  from  the  fire 
with  a  pair  of  tongs. 

General  method  of  making  coloured  enatnels. 

Powder,  sift,  and  grind  all  the  colours  very  nice- 
ly, and  first  mix  them  with  one  another,  and  then 
with  the  common  matter  of  enamels;  tlien  set 
tbem  in  pots  in  a  furnace,  and  when  they  are  well 
mixed  and  incorporated,  cast  them  into  water,  and 
when  dry,  set  them  in  a  furnace  again  to  melt,  and 
when  melted  take  a  proof  of  it.  If  too  deep  co- 
loured, add  more  of  the  common  matter  of  ena- 
mels; and  if  too  pale  add  more  of  the  colours. 
To  obtain  black  enamel  xvith  platina. 

Mix  some  chlorine  of  platina,  dissolved  in  wa- 
ter, with  neuter-nitrate  of  mercury,  and  exjwse 
the  precipitate,  which  will  be  formed,  to  a  heat 
simply  sufficient  to  volatilize  the  proln-chlorine  of 
mercury;  tJiere  will  be  obtained  a  black  powder, 
wliich,  applied  with  a  dissolvent  or  flux,  gives  a 
beautiful  black  enamel. — Annates  de  Chimie. 
To  make  eimmel,  called  7iiello. 

Take  1  part  of  pure  silver,  2  of  copper,  and  3 
of  pure  lead,  fuse  them  together,  and  pour  tlic 
ami.lgam  into  a  long-necked  earthenware  matrass, 
half  filled  with  levigated  sulphur;  let  the  mouth 
of  the  vessel  be  immediately  closed,  and  the  con- 
sents left  to  cool.  The  mass  which  results,  when 
levigated  and  washed,  is  ready  for  the  purposes  of 
ihe  artist.  The  cavities  left  by  the  fusion  having 
jeen  filled  with  it,  tiie  plate  is  to  be  held  over  a 
small  furnace,  fed  with  a  mixture  of  charcoal  and 
wood,  taking  care  to  distribute  the  enamel  with 
the  proper  instrument.  As  soon  as  fusion  has  ta- 
ken place,  the  plate  is  to  be  removed;  and,  when 
sufficiently  cooled,  is  to  be  cleared  by  the  file,  and 
polished  by  fine  j)uniice  and  tripoli. 
To  paint  in  eiiamel. 

The  enamel  painter  has  to  work,  not  with  actual 
colours,  but  with  mixtures,  which  he  only  knows 
from  experience  will  produce  certain  colours  after 
the  delicate  ojieration  of  the  fire;  and  to  the  com- 
mon skill  of  the  painter,  in  the  an-angement  of  his 
palette  and  choice  of  iiis  colours,  the  enanieller  has 
to  add  much  practical  knowledge  of  the  chemical 
operation  of  one  metallic  cxide  on  another;  the  fu- 
sibility of  his  materials;  and  the  utmost  degree  of 
heat  at  which  they  w'll  retain,  not  only  the  accu- 
racy of  the  figures  which  he  has  given,  but  the  pre- 
cise shade  of  colour  wliich  he  intends  to  laj-  on. 

Painting  in  enamel  requires  a  succession  of  fir- 
ings: first  of  the  ground  which  is  to  receive  the 
design,  and  which  itself  requires  two  firings,  and 
then  of  the  Uifferent  parts  ofiiie  design  iiselt.  The 
ground  is  laid  on  in  the  same  general  way  as  the 
commoii  watch  face  enamelling.  The  colours  are 
the  different  metallic  oxides,  melted  with  some 
ritrescent  mixture,  and  ground  to  extreme  fineness. 
These  are  worked  up  with  an  essential  oil  (that  of 
ipiknnard  is  preferred,  ami  next  to  it  oil  ot  laven- 


der) to  the  pro]ier  consistence  of  oil  colours,  and 
are  laid  on  with  a  very  fine  hair  brush.  The  es- 
sential oil  snould  be  very  pure,  and  the  u«e  of  this, 
I'ather  than  of  any  fixed  oil,  is,  that  tiie  whole  may 
evaporate  comjjletely  in  a  moderate  heat,  arid  leave 
no  carbonaceous  matter  in  contact  with  tiie  colour 
when  red  hot,  which  might  affect  its  degree  of  oxi- 
dation, and  thence  the  shade  of  colour  which  it  is 
intended  to  produce.  As  the  colour  of  some  nitri- 
fied metallic  oxides  (such  as  that  of  gold)  will 
stand  at  a  very  moderate  lieat,  wiiilst  others  will 
bear,  and  even  require  a  higher  temperature  to  be 
properly  fixea,  it  forms  a  great  part  of  the  techni- 
cal skill  of  the  a.tist  to  supply  tne  (lif?etent  colours 
in  projier  order;  fixing  first  those  shades  which  arc 
prothiied  by  the  colours  that  will  endure  tlie  high- 
est, and  finishing  \»ith  those  tnat  demand  the  least 
iieat.  The  outline  of  the  design  is  first  tmccil  on 
the  enamel,  ground  and  burnt  in;  after  wiiicii,  the 
parts  are  filled  up  gradually  by  repeated  l)urnings, 
to  the  last  and  finest  touches  of  trie  teiideresl  ena- 
mel. 

Transjiarent  enamels  are  scarcely  ever  laid  upon 
any  other  metal  than  gold,  on  account  of  the  dis- 
coloration produced  by  other  metals.  If,  however, 
copper  is  tlie  metal  used,  it  is  first  covered  with  a 
thin  enamel  coating,  over  whicn  gold  leaf  is  laid 
and  burnt  in,  so  that,  in  fact,  it  is  still  this  metal 
that  is  the  basis  of  the  ornamental  enamel. 
To  manufacture  Mosaic  as  at  Rome. 

Mosaic  work  consists  ot  variously  shaped  pieces 
of  coloured  glass  enamel;  and  when  these  pieces 
are  cemented  together,  they  form  those  regidar 
and  other  beautiful  figures  which  constitute  tesse^ 
lated  pavements. 

The  enamel,  consisting  of  glass  mixed  with  me- 
tallic colouring  matter,  is  heated  for  eight  davs  in 
a  glass-house,  each  colour  in  a  separate  pot.  'I'he 
melted  enamel  is  taken  out  \tith  an  iron  spoon,  and 
poured  on  polished  marble  placed  horizontally; 
and  another  flat  marble  slab  is  laid  upon  the  sur- 
face, so  that  the  enamel  cools  into  the  form  of  a 
round  cake,  of  the  thickness  of  three-tenths  of  an 
inch. 

In  order  to  divide  the  cake  into  smaller  pieces, 
it  is  placed  on  a  sharp  steel  anvil,  called  tagliulo, 
which  has  the  edge  ujqierniost;  and  a  stroice  of  an 
edged  hammer  is  given  on  the  upper  surface  of  the 
cake,  which  is  thus  divided  into  long  parallelo- 
pipeds,  or  prisms,  whose  bases  are  three-tenths  of 
an  inch  square.  These  parallelepipeds  are  again 
divided  across  their  length  by  the  tagliulo  and  ham- 
mer into  pieces  of  the  length  of  eight-tenths  of  an 
inch,  to  be  used  in  the  Mosaic  pictures.  Some- 
times the  cakes  are  made  thicker  and  the  pieces 
larger. 

For  smaller  pictures,  the  enamel,  whilst  fused, 
is  drawn  into  long  parallelopipeds,  or  quadrangu- 
lar sticks;  and  these  are  divided  across  by  the  tag- 
liulo and  hammer,  or  by  a  file;  some'imes,  also, 
these  pieces  are  divided  by  a  s::w  without  teeth, 
consisting  of  a  copper  blade  and  emerj';  an<l  the 
pieces  are  sometimes  polished  on  a  horizontui 
wheel  of  lead  with  emery. 

Gilded  JMosaic. 

Gilded  Mosaic  is  fcmed  by  applying  the  gold 
leaf  on  tlie  hot  s-irface  of  a  brown  enamel,  imme- 
diatelj  after  the  enamel  is  taken  from  the  furnace; 
the  whole  is  put  into  the  furnace  again  for  a  short 
time,  and  when  it  is  taken  out  the  gold  is  tirmly 
fixed  on  the  surface.  In  the  gilded  enamel,  ute*j 
in  Mosaic  at  Rome,  the-^  is  a  tfdn  coat  of  tra3Ui(-*i 
rent  glass  over  tlif  j;olii. 


UNIVERSAL  RECEIPT  KU(JK. 


"»i 


HMd-Rii^JIMG. 


The  tlifferent  mo>1es  ofeiii;raving;  are  the  follow- 
ing:— 

I.  Ill  siiokes  cut  through  r  thin  wax,  laid  unon 
the  copper,  witti  a  point,  and  these  strokes  bitten 
ov  corroded  into  the  copper  with  aqua-fortis.  Tliis 
is  called  etcMng. 

•  2.  In  strokes  with  tlie  graver  alone  unassisted  by 
a((ua-fortis.  In  this  instance,  the  design  is  traced 
nith  a  sharp  tool,  called  a  dry  point,  upon  tlie 
'ilate;  and  the  strokes  are  cut  or  ploughed  upon  the 
copper  with  an  instrument  distinguished  by  the 
name  of  a  graver. 

3.  In  mezzotinto,  which  is  performed  by  a  dark 
ground  being  raised  uniformly  upon  the  plate  with 
a  torthed  tool. 

4.  In  aquatinta,  the  outline  is  first  etched,  and 
afterwards  a  sort  of  wash  is  laid  by  tlie  aqua-fortis 
upon  the  plate,  resembling  drawings  in  Indian  ink, 
bistre,  &CC. 

5.  On  wood,  performed  with  a  single  block. 

6.  On  wood,  with  two,  three,  or  more  blocks. 
This  mode  of  engraving  is  called  chiiir'  osciiro, 

im\  was  designed  to  represent  the  drawings  of  the 
old  masters. 

7.  Engraving  on  steel. 

Etching. 

Etching   is  a  method  of  working   on    copper, 
wherein  tlie  lines  or  strokes  instead  of  iieiug  cut 
with  a  graver,  are  eaten  with  aqua-fortis. 
Alateriats,  &c. 

The  principal  materials  for  this  art  are,  the  cop- 
[ler-plate,  hard  and  soft  ground,  (the  first  for  win- 
ter, and  the  other  for  summer,)  a  dabber,  turpen- 
tine-varnish, lamp-black,  soft  wax,  and  aqua-fortis. 

The  tools  are  an  oil-rubber,  a  burnisher,a  scraper, 
a  hand-vice,  etching-boards,  etching-needles,  an 
oil  stone,  and  a  i^rallel  ruler. 

7'o  lay  on  the  groiciid  or  varnish. 

Having  provided  a  plate  of  the  size  of  the  draw- 
ing intended  to  be  copied,  rub  it  well  with  an  oil- 
rubber  made  of  sv^  an-skin  flannel,  till  all  the  marks 
of  the  charcoal  used  in  polishing  it,  entirely  disap- 
pear; then,  wipe  off  the  dirty  oil  witli  a  linen  rag, 
dip  the  finger  in  some  clean  oil,  and  touch  it  over 
every  part  of  the  plate;  after  which,  with  the  bur- 
nisher, polish  the  plate;  and  in  case  any  sand-holes 
or  flaws  appear,  the  scraper  will  assist  in  taking 
them  out.  The  marks  left  by  the  scraper  are  to 
be  taken  out  by  the  burnisher  till  nothing  appear.  I 
Having  fixed  tlie  hand-vice  at  one  end  of  the  plate 
with  a  rag  and  whiting,  clean  the  plate  carefully 
irora  grease;  then  heat  it  over  a  charcoal  fire,  or 
lighted  paper,  lay  tiie  ground  on  thinly,  and  dab  it 
•Ul  over  with  the  dabber,  till  it  is  perfectly  smooth 
•md  even;  then  warm  the  jilate  again,  and,  holding 
it  up  with  the  ground  downwards,  smoke  it  all  over 
with  a  wax  candle,  taking  care  that  tlie  snufV  of  it 
does  not  touch  tlie  ground,  and  wave  the  candle 
continually  over  every  part,  so  that  the  ground  may 
not  be  burnt  by  healing  it  more  in  one  place  than 
•mother.  If  the  plate  be  large,  bind  four  wax-ta- 
ners  together. 

To  trace  the  o^uUnes. 

Ru'-  the  back  part  of  the  drawing  &11  over  with 
a  bit.  c't'  rag  or  cotton,  dipt  in  the  scrapings  of  red 
chalk,  and  shake  off  the  loose  dust,  or  wipe  it  off 
gently  with  a  clean  rag.  Place  the  red  side  upon 
tiie  plate,  making  it  fast  at  each  corner  with  a  lit- 
tle bit  of  soft  wax.  Lay  the  etching  board  under 
the  hand,  to  prevent  bruising  the  ground;  (len  with 
a  blunt  etching  needle  trace  lightly  the  outlines 


and  breadths  of  tlie  shadows  till  the  marks  jf  there 
a[)pear  upon  the  ground,  taking  care  not  to  pene- 
trate it  by  tracing  too  hard. 

As  gi'eat  nicety  is  required  in  this  part  of  the 
work,  it  will  be  necessary  now  and  tlien  to  lift  up 
one  corner  of  the  original,  and  examine  whether 
eveiy  part  be  traced  before  the  taking  it  off,  as  it 
will  be  extremely  difficult  to  lay  it  down  again  in 
its  former  position. 

Directions  for  etching. 

Having  carefully  traced  the  original,  take  it  off, 
and  lay  a  silk  handkerchief  next  the  plate,  and 
ov:r  that  tlje  etching  board;  then  jiroceed  to  the 
etching;  for  which,  observe  the  following  direc- 
tions. 

Distances  in  landscapes,  or  the  faint  parts  of  any 
other  picture,  are  the  first  to  be  done:  and  these 
are  to  be  worked  closer,  and  w  ith  a  sharper  pointetl 
needle:  the  darker  parts  must  be  etched  wider, 
and  with  a  blunter  needle;  but  to  prevent  mistakes, 
the  needles  may  be  marked  according  to  their  dif- 
ferent degrees,  and  the  uses  <br  which  they  are  in- 
tended. As  for  the  very  faintest  parts  of  all,  they 
are  to  be  left  for  the  graver,  or  dry  needle. 

In  buildings,  and  all  architecture  in  general,  use 
a  parallel  loiler,  till  frequent  practice  enables  the 
artist  to  do  them  well  enough  without. 

The  needles  may,  when  necessaiy,  be  whetted 
upon  the  oil-stone,  keeping  them  turning  in  the 
hand,  so  as  to  whet  tiiem  eipially  all  round.  The 
oil-stuue  will  be  furtheJ"  useful  in  whetting  the 
scraper,  which  is  to  be  r  -bbed  flat  upon  the  stone, 
and  with  a  steady  hand,  keeping  oil  constantly  upon 
the  stone. 

To  bite  or  eat  in  the  -.vorh  tuith  aquafortis. 

Examine  the  work  carefully  and  see  that  nothirg 
is  omitted;  and  if  any  scratches  appear  upon  the 
ground,  or  mistakes  be  committed,  stop  them  out, 
by  covering  them  with  a  mixture  of  lamp-black 
and  varnish,  laid  on  thinly  with  a  hair-pencil, 
which,  when  diy,  will  resist  the  aqua-fortis.  I* 
will  be  better,  liowever,  to  stop  these  out,  as  they 
occur  in  the  course  of  the  work,  as  they  will 
he  less  liable  to  escape  notice;  when  the  varnish  is 
dry,  etch  it  over  again  if  required. 

Then  inclose  the  work  with  a  rim  or  border  of 
soft  wax,  about  half  an  inch  high,  bending  the  wax 
in  the  form  of  a  spout,  at  one  corner,  to  pour  off 
the  aqua-fortis;  take  care  to  lay  the  wax  so  close 
to  the  plate  that  no  vacancies  be  left. 

The  aqua-fortis  must  be  single;  and  if  too  strong, 
as  will  he  seen  in  the  biting,  take  it  off,  and  mix 
it  wi*h  a  little  water,  shaking  them  together  in  a 
bottle;  and  when,  by  often  using,  it  becomes  too 
weak,  it  may  be  strengthened  by  mixing  it  with  a 
little  double'  aqua-fortis.  The  bottle  which  con- 
tains the  aqua-fortis,  should  have  a  large  mouth 
and  a  glass  stepper. 

Let  the  aqua-fortis  lie  on  the  plate  a  short  time, 
wiping  oft'  iiie  bubbles  as  they  arise  with  a  feather, 
which  may  remain  upon  the  plate  while  it  is  bit- 
ing; after  which  take  it  oft',  and  wash  the  plate  with 
water;  then  let  it  dry,  and  by  scraping  oif  part  of 
the  ground  from  thj  faintest  part  of  tlie  work,  try 
if  it  be  bit  enough;  and  if  not,  slop  cvt  the  part 
whicli  has  been  tried  with  the  lamp-black  and  var 
nisli,  and  when  that  is  dry,  pour  on  t!ie  aqua-forti 
again. 

\\  hen  the  faint  pai'ts  of  the  work  a-e  bit  enough, 
stop  them  out,  and  proceed  to  bite  the  stronger 
partSj  slopping  them  out  as  occasioti  requircv  fill 


7G 


UNIVERSAL  RECEIPT  BOOH 


die  whole  work  is  sufficiently  bit;  then  warm  the 
plate,  and  take  otF  the  sott  wax:  alter  which,  heat 
the  plate  til!  the  j;roiinil  melts,  poaron  a  little  oil, 
and  wipe  the  whole  off  with  a  rag.  When  tlie 
ground  is  taken  oft",  nib  the  work  well  with  lii2  oil- 
rubber,  and  wi]>e  the  ))late  clean;  then  proceed  to 
linish  it  with  tlic  ,a;ravfcr. 

Ejigiaviyig  tools. 
The  tools  necessary  for  engraving,  are  the  oil- 
rubber,  bui-nislier,  scraper,  oil-stone,  needles,  and 
ruler,  alreadv  mentioned  to  be  used  in  etching; 
also  gravers,  tcnipasses,  ana  a  sand  bag. 

Gravers  are  of  two  sorts,  s(juare  and  lozenge. 
Three  of  each  sort  should  be  provided.  The  first 
is  used  in  cutting  the  broader  strokes,  the  other 
for  the  fainter  and  more  delicate  ones.  No 
graver  should  exceed  the  length  of  five  inches  and 
a  half,  the  handle  included,  excepting  for  straiglit 
lines. 

The  sand-bag  or  cushifin  is  used  to  lay  the 
idate  on,  for  the  convenience  of  turning  it  about. 
To  whet  and  temper  the  graver. 
As  great  pains  are  requii-ed  to  whet  the  graver 
nicely,  particularly  the  belly  of  it,  care  mast  be 
taken  to  lay  the  two  angles  of  the  graver,  which 
are  to  be  held  next  tiie  plate,  flat  upon  the  stone, 
and  rub  them  steadily,  till  the  belly  rises  gradual- 
ly above  the  plate,  sr  that  when  the  graver  is  laid 
Hat  upon  it,  the  light  may  be  just  perceived  under 
the  point,  otherwise  it  will  dig  into  the  copper,  and 
then  it  will  be  imjiossible  to  keep  a  point,  or  exe- 
cute the  work  with  freedom.  Keep  the  right  arm 
close  to  the  side,  and  place  the  forefinger  of  the 
left  hand  upon  that  part  of  the  graver  which  lies 
uppermost  on  the  stone.  When  this  is  done,  in 
order  to  whet  the  face,  place  the  flat  part  of  the 
handle  in  tue  hollow  of  tiie  hand,  with  the  beily  of 
the  graver  upwards,  up^  n  a  moderate  sloiie,  and 
rub  the  extremity  or  face  ui)on  the  stone,  till  it  has 
an  exceeding  sharp  jioint.  The  oil-stone,  while  in 
use,  must  never  be  kepi  witliou'.  oil. 

When  the  graver  is  too  hard,  which  may  be 
known  by  the  tretpient  breaking  of  the  point,  the 
method  of  tempering  it  is  as  follows: — 

Heat  a  poker  red-iiot,  and  hold  the  graver  upon 
it  within  lialf  an  inch  of  the  point,  waving  it  to  and 
fro  till  the  steel  changes  to  a  light  straw  colour; 
then  put  the  point  into  oil  to  cool;  or  hold  the 
graver  close  to  the  flame  of  a  candle  till  it  be  of 
the  same  colour,  and  cool  it  in  the  tallow;  but  be 
careful  either  way  not  to  hold  it  too  long,  for  then 
it  will  be  too  soft;  and  in  this  case  the  point,  whicli 
will  then  turn  blue,  must  be  broken  off,  whetted 
afresh,  and  temi)ered  again  if  required. 
To  hold  the  graver. 
Hold  the  handle  in  the  hollow  of  the  hand,  and 
extending  the  fore-finger  down  towards  the  point, 
let  it  rest  u'>on  the  b»ck  of  the  graver,  so  as  to  liold 
it  flat  and  parallel  with  the  plate. 

Take  care  that  the  fingers  do  not  interpose  be- 
tween trie  plate  and  tlie  graver,  for  they  will  pre- 
vent the  artist  from  carrying  the  graver  level  with 
I  lie  plate,  and  from  cutting  the  strokes  so  clean  as 
lliey  ouglit  to  be. 

To  lay  the  design  upon  the  plate. 
After  polishing  it  fine  and  smooth,  lieatit  so  that 
it  will  melt  virgin  waa',  with  which  rub  it  thinly 
and  equally  over,  anil  let  it  cool.  Then  the  design 
must  be  drawn  on  paper  vt'ith  a  black  lead  pencil, 
and  laid  upon  the  plate  with  its  pencilled  side  upon 
the  wax;  press  it  to,  and  with  a  burnisher  go  over 
every  part  of  the  design;  tlien  with  a  sharp-pointed 
tool,  trace  it  tiirough  the  wax  upon  the  plate,  take 
oir  the  wax  and  proceed  to  work. 

To  engrave  on  copper. 
Place  the  sand-bag  on  a  firm  table,  or  fixed  board 
with  the  plate  upon  it;  and  holding  the  graver  as 


above  directed,  proceed  to  business  in   the  follow- 
ing manner: — 

For  straight  strokes,  hold  the  plate  firm  upon  the 
sand- bag  with  the  left  hand,  moving  the  righl  hand 
forwards,  leaning  lighter  where  the  stroke  should 
be  fine,  and  harder  where  it  sii-^uld  be  bro;«ler. 

For  circular  or  crooked  strokes,  hold  the  graver 
steadfast,  moving  the  hand  or  tlie  plate  as  mosf 
convenient.  Carry  the  hand  witli  such  a  sleight, 
that  the  stroke  may  be  ended  as  finely  as  it  was  be- 
gun; and  if  there  is  occas'on  to  make  one  part 
deeper  or  blacker  than  anotner,  do  it  by  degrees, 
taking  care  that  the  strokes  be  not  too  close  nor  too 
wide. 

In  the  course  of  the  work,  scrape  off  the  bur  oi 
roughness  which  arises  with  the  belly  of  the  grav- 
er, but  be  careful  in  doing  this,  not  to  scratch  thf 
plate;  rub  it  with  the  oil  rubber,  ,tnd  wipe  the  plate; 
clean,  which  will  take  off  the  glare  of  the  copper, 
and  shew  what  lias  been  done  to  tiie  best  advantage. 
Any  mistakes  or  scratches  in  the  plate  may  be 
rubbed  out  willi  the  buridsher,  and  the  part  level- 
led with  the  scraper,  polishing  it  again  afterwards 
lightly  with  the  burnisher. 

The  piece  may  now  be  finished  by  graving  up 
the  several  parts  to  the  colour  of  the  original,  be- 
ginning, as  in  etching,  with  the  fainter  parts,  and 
advancinggradually  with  the  stronger,  till  the  whole 
is  completed. 

The  dry  needle  (so  called  because  not  used  till 
the  ground  is  taken  off  the  plate)  is  princii)ally  em- 
ployed in  the  extreme  light  parts  of  water,  sky,  dra- 
pery, architecture,  &.c. 

'l"o  prevent  too  great  a  degree  of  light,  use  a  sash, 
made  of  transparent  or  fan  pap'.'r,  pasted  on  a  frame 
and  placed  sloping  a*^  3  convenient  distance  between 
the  work  and  tlie  light. 

To  eiigrave  npon  copper  in  alto  relievo. 

The  new  art  of  engraving  upon  copper,  which 
Mr  Lizars  of  Edinburgh  has  invented,  is  a  substi- 
tute for  wood  engraving,  in  tiie  same  manner  as  li- 
thography is  a  substitute  for  copper-plate  engra- 
ving; but  while  Mr  Lizars  lias  given  us  a  cheaper 
art  for  a  more  expensive  one,  he^ias  also  given  us 
a  more  perfect  art  for  one  which  is  full  of  imper- 
fections. 

In  the  common  operation  of  engraving,  the  de- 
sired ert'ect  is  produced  by  making  incisions  upon 
the  copper-plate  with  a  steel  instiument  of  an  an- 
gular shape,  wliich  incisions  are  filled  with  print- 
ing ink,  and  transferred  to  the  paper  by  the  pres- 
sure of  a  roller,  which  is  passed  over  -ts  surface. 
There  is  another  mode  of  producing  these  lines  oi 
incisions  by  means  of  diluted  niti-ous  acid,  in  which 
the  impression  is  taken  in  the  baiue  way.  Mr  Li- 
zars' new  method  of  engraving  is  done  upon  a  prin- 
ciple exactly  the  reverse,  for  instead  of  the  subject 
being  cut  into  the  copper,  it  is  the  interstice  between 
the  lines  which  is  removed  by  diluted  aqua-fortis, 
and  the  lines  are  left  as  the  surface:  from  which 
the  impression  is  taken  by  means  of  a  common 
type  jirinting  press,  instead  of  a  copper-plate 
press. 

This  is  effected  by  drawing  with  common  tur- 
pentine varnisi),  covered  with  lamp-black,  whatever 
is  required  upon  the  plate,  and  when  the  varnish 
is  thoroughly  diy,  the  aci<l  is  poured  upon  it,  and 
the  interstice  of  course  removed  by  its  action  upon 
tlie  uncovered  part  of  the  copper.  If  the  subject  is 
very  full  of  dark  shadows,  tliis  operation  will  be 
performed  with  little  risk  of  accident,  and  with  the 
removal  of  very  little  of  the  interstice  between  the 
lines:  but  if  the  distance  between  tlie  lines  i,s  great, 
tlie  risk  and  difficulty  is  very  mucli  increased,  snui 
it  will  be  requisite  to  cut  away  the  parts  which  sur- 
round '^he  lines,  with  a  graver,  in  oruer  to  prevent 
the  daboer  with  tlie  printii.g  ink  frcm  reaching 


ENGRA\'rNG. 


7. 


the  bottom,  and  thus  producing  a  hlurred  impres- 
sion. It  is  obvious,  iheicforo,  tliH*.  the  more  the 
plate  IS  covered  with  work,  the  less  risk  will  tliere 
be  in  the  preparation  of  it  with  the  acid,  after  tlie 
subject  is  drawn,  and  the  less  trouble  will  there  be 
in  removinp;  the  interstice  (if  any)  trom  those  places 
wliere  there  is  little  shading-. 

To  make  Mrdeiing  xvax  for  copperplates. 

Take  nne-t!iird  of  bees  wax,  and  two-thirds  of 
pitch:  melt  them  in  a  pipkin  or  iron  ladle,  and 
pour  them  into  luke-warm  water.  When  well 
mixed,  and  tlie  water  is  squeezed  out,  form  it  into 
rolls  nf  convenient  size. 

When  wanted  for  use,  't  must  be  put  into  luke- 
warm water  to  soften  it,  and  render  it  easily  worked 
bv  the  nanO.  When  sufficiently  pliable,  it  must 
t)e  drawn  out  into  long  rolls,  and  p'lt  round  tlie 
ed<»es  of  the  plate,  from  half  an  inch  to  an  inch 
hisjb.  Moulil  a  spout  at  one  corner  to  pour  off  the 
aqua-fortis. 

Aiiotlter  method — Melt  bees-wax  with  a  small 
portion  ot  Venice  turpentine  and  tallow,  until  it 
liecomes  of  a  iiroper  consistency. 

This  IS  used  for  placing  round  the  plate  about 
an  incii  hiy;h,  previously  to  pouring  on  the  aqua- 
fortis. At  one  corner  a  spout  or  gutter  should  be 
maile  f^r  tlie  purpose  of])ouring  ofTthe  r.qua-fortis, 
when  the  etching  is  sufficiently  hit  in. 
To  make  Remb"andt''s  white  varnish  for  engraving. 

Take  of  virgin-wax,  one  ounce,  of  mastic,  half 
?.n  ounce,  of  calcined  asphalturn,  or  of  amber,  half 
ar.  ounce.  Pound  the  mastic  and  asphaltum  sepa- 
rately in  a  mortar;  put  the  wax  into  a  new  earthen- 
ware pot  well  glazed,  and  place  it  over  a  fire,  till 
the  wax  be  melted;  then  sprinkle  in,  by  little  and 
little,  the  mastic  and  asphaltum,  and  stir  the  mix- 
ture well  together  till  the  whole  be  incorporated. 
5'our  the  me!te<l  matter  afterwards  into  clean  water, 
and  form  it  into  a  ball  which  must  be  kept  for  use. 

In  using  this  varnish,  it  is  proper  to  take  particu- 
lar care  of  three  things.  The  first,  not  to  heat  the 
plate  too  much  when  the  varnish  is  put  upon  it. 
The  second,  to  lay  the  first  coat  of  varnish  as  thin 
as  possible,  in  order  to  be  able  to  spread  the  white 
varnish  upon  it,  w  ithout  rendering  the  whole  of  too 
!,Teat  a  tliickness:  The  t!.ird,  to  omit  blackening 
this  varnish  with  smoke,  as  is  done  with  the  com- 
mon; but  when  it  is  become  entirely  cold,  take  a 
piece  of  white  lead,  and  having  ground  it  extreme- 
ly fine,  temper  it  with  gum  water;  and  then,  with 
n  pencil,  lay  a  coat  of  it  very  thinly  and  etiually 
over  the  whole  plate.  This  is  the  manner  in  which 
llemhrandt  varnished  his  plates. 

Callot^s  soft  varnish. 

Take  of  virgin-wax,  four  ounces,  of  amber,  (or 
'<f  the  best  asphaltum  calcined),  and  of  mastic, 
»-ach  two  ounces,  of  resin,  common  ])itch,  or  shoe- 
maker's wax,  each  one  ounce,  and  of  varnish,  or 
turpentine,  half  an  ounce. 

Having  prepared  all  these  ingredients,  take  a 
new  earthen-pot,  and  put  it  over  the  fire,  with  the 
virgin-wax  in  it:  and  when  that  is  melted,  add  gra- 
<lually  to  it  the  pitch;  and  afterwards  the  powders, 
stirring  the  mixture  each  time  in  |)roportioii  to  the 
addition  raade  to  it.  When  the  whole  is  sufficiently 
melted  and  mixt  together,  take  the  pot  from  tiie 
fi;e,  and  having  poured  the  mass  in  an  earthen  ves- 
sel, full  of  clean  water,  form  it  into  balls,  by  work- 
ing it  with  tiie  bauds,  and  keep  them  in  a  box,  free 
trom  dust,  for  use. 

The  two  ounces  of  mastic  are  to  be  used  only  m 
summer,  because  it  hardens  the  varnish,  and  pre- 
serves it  from  being  cr.acked  by  the  engraver's  lean- 
ing over  the  plate  during  the  graving;  but  in  that 
designed  for   winter,  only   one  ounce    should    be 

i>Ut 


Snlmon^s  goft  varnish. 

Take  of  virgin-wax,  four  ounces,  asphaltum,  two 
ounces,  amber  and  mastic,  each  one  ounce. 

The  preparation  is  much  the  same  as  for  the 
preceding,  only  caution  should  be  used  that  the 
fire  be  not  too  strong,  as  the  varnish  will,  other- 
wise, be  apt  to  burn.  This  varnish  is  only  for 
summer  use,  and  would  be  too  hard  for  winter. 
Excellent  Parisian  soft  varniffi. 

Take  of  virgin-wax,  and  of  asphaltum,  or  Greek 
pitch,  each  one  ounce;  of  black  pitch,  half  an  ounce, 
and  of  Hurgundy  pitch,  a  quarter  of  an  ounce.  The 
asphaltum  must  be  pounded  in  a  mortar,  and  the 
wax  melted  over  a  slow  fire,  in  a  pot  of  glazed 
earthenware;  and  the  rest  of  the  ingredients  added 
little  bv  littli^,  stirring  the  mixture  accordingly, 
till  tlie  whole  ho  well  melted  and  incorporated; 
and  takint,  care  that  the  matter  be  not  suffered  to 
burn.  Afterwards  throw  the  whole  mass  into  an 
earthen  vessel  full  of  clean  water,  and  knead  it 
with  the  hands,  to  form  it  into  little  balls;  and  then 
roll  them  up  in  new  strong  taffety  for  use. 

..inother  soft  varnish. — Take  of  virgin-wax,  two 
ounces  and  a'half,  of  Burgundy  pitch,  three  ounces, 
of  resin,  half  an  ounce,  asphaltum,  two  ounces, 
and  turpentine,  one  penny-worth:  this  varnish  is 
very  good,  and  well  approved.  The  preparation 
is  the  same  as  that  of  those  already  given. 
Laiurence''s  soft  varnish. 

Take  of  virgin-wax  anil  asphaltum,  each  two 
ounces,  of  black  pitch  and  Burgundy  pitch,  each 
half  an  ounce.  Melt  the  wax  and  pitch  in  a  new 
earthen-ware  glazed  pot,  and  add  to  them,  by  de- 
grees, the  asphaltum  finely  powdered.  Let  the 
whole  boil  till  such  time,  as  that  taking  a  drop 
upon  a  plate,  it  will  break  when  it  is  cold,  on 
bending  It  double  three  or  four  times,  betwixt  the 
fingers;  the  varnish  being  then  enough  boiled,  must 
betaken  off  the  fire,  and  having  been  suffered  to 
cool  a  little,  must  be  poured  into  warm  water,  that 
it  mav  work  the  more  easily  witli  the  hands,  so  as 
to  he'formed  into  balls,  which  must  be  wrapt  in 
taffety  for  use. 

It  must  be  observed,  first,  that  the  fire  be  not  toe 
violent,  for  fear  of  burning  the  ingredients;  a  slight 
simmering  will  be  sufficient:  -2dly,  that  while  the 
asphaltum  is  putting  in,  and  even  after  it  is  mixt 
with  them,  the  ingi^edients  should  be  stirred  con- 
tinually with  a  spatula:  and  3dly,  that  the  water, 
into  which  this  composition  is  mrown,  should  he 
nearly  of  the  same  degree  of  warmth  with  it,  to 
prevent  a  kind  of  cracking  that  happens  when  the 
water  is  loo  cold. 

The  varnish  ought  always  to  be  harder  in  sum- 
mer than  in  w  inter,  and  it  w  ill  become  so,  if  it  be 
suffered  to  boil  longer,  or  if  a  greater  proportion 
of  the  asphaltum  or  brown  resin  be  used. 

To  apply  soft  varnish  to  copper  plates. 

The  plate  being  well  pidished  and  burnished, 
also  cleansed  from  all  greasiness,  by  chalk  or  Spa- 
nish white,  put  it  upon  a  chafing-dish,  in  which 
there  is  a  moderate  fire,  observing  to  hold  it  so  that 
it  may  not  burn.  It  is  to  be  left  over  the  fire,  till 
it  be  so  hot  that  the  varnish,  being  brought  in  con- 
tact with  it,  may  melt.  Then  take  some  of  the 
soft  varnish  well"  wrapt  up  in  taftety,  ihat  is  free 
from  all  grease  and  dirt,  ami  also  strong  and  sound 
in  everv  part.  With  thiii  rub  the  plate,  fixed  over 
the  fire  till  it  grow  hot.  lu  doing  this,  it  sh.ould 
be  gently  passed  from  one  side  to  the  other  in  a 
rigiu  line,  so  as  to  form  several  rows,  till  the  plate 
he"  every  where  moderately  covered.  After  this, 
with  a  sort  of  ball  made  of  cotton,  tied  up  in  taftety, 
beat  every  part  of  the  plate  gently,  while  the  var- 
nish isye't  ina  flui<l  st;^te;  aii(l  to  unite  it  still  more 
'  and  give  it  a  finer  grain,  it  is  proper  »*•  take  the 


78 


UNIVERSAL  RECEIPT  HOOK. 


plate  from  the  fire  immediately,  and  i-omimie  strik- 
ing '<  on  every  part  with  tlie  hall,  till  it  attain  a 
harder  consistence  in  cooling.  This  must  not, 
nevertheless,  be  prolonged  till  tlie  vai-nish  be  too 
cold.  For  then  the  ball  would  be  apt  to  muke  it  rise 
fi-t.«.  the  plate. 

Le  Bosse''s  hard  rianiish. 

Take  of  fireek  or  Burgundy  pitch  and  resin,  or 
Coionhonv  of  Tvre,  or  common  resin,  each  two 
ounces.  Melt  thein  top^ether  upon  a  moderate  fire, 
in  a  new  earthen  jiot,  well  glazed;  and,  these  in- 
gredients being  thoroughly  mixt,  put  to  them  eight 
ou'ues  of  good  nut,  or  linseed  oil,  and  incorporate 
llie  whole  well  together,  over  tlie  fire,  for  a  fwll 
half  hour.  Continue  afterwards  to  boil  the  mix- 
ture till  such  time  as,  having  taken  a  little  of  it 
out,  and  suffered  it  to  cool,  it  ropes  on  touching  it 
with  the  finger,  like  a  very  lliick  syrup.  Take  the 
pot  then  from  the  fire,  and  the  varnish  being  a  lit- 
tle cooleil,  \)a3S  it  through  a  new  linen  clnUi,  into 
some  vessel  that  will  not  s.)ak  it  up,  and  can  be  well 
corkeil.  Varnish  made  in  this  niannei-,  may  be 
kept  for  twenty  years,  anil  will,  indeed  be  the  bet- 
ter for  age. 

To  blacken  the  vaiTiish. 

When  the  plate  is  uniformly  and  thinly  covered 
with  the  varnish,  it  must  bt  biackened  ny  a  piece 
of  flambeau,  or  large  wax  candle  which  affords  a 
copious  smoke:  sometimes  '2,  or  even  4  .such  can- 
dles are  used  together,  for  the  sake  of  dispatch, 
that  the  varnish  may  not  grow  cold  during  the  ope- 
ration. The  plate  must  be  heated  again,  that  it 
may  be  in  a  melted  state  when  the  operation  of 
blackening  is  performed;  but  rreat  care  must  be 
taken  not  to  burn  it,  which  mav  be  easily  perceiv- 
ed bv  the  varnish  smoking  and  running  into  little 
lumps,  as  if  it  had  contracted  some  foulness. 

It  is  proper  likewise  to  be  very  cautious  in  keep- 
ing the  flambeau  or  candle  at  a  due  distance  from 
the  plate,  for  fear  the  wick  should  touL-li  the  var- 
ni.sh,  which  would  both  sully  and  mark  it.  If  it 
anpear  that  the  black  has  not  penetrated  the  var- 
nisn,  the  plate  must  be  again  placed,  for  a  short 
time,  over  the  chafing-dish;  and  it  will  be  found, 
that  in  proportion  as  the  plate  grows  liot,  the  var- 
nish will  melt  and  incorporate  with  ttie  black, 
w.ilch  lav  above  it,  in  such  a  manner  that  the  whole 
will  be  equally  pervaded  by  it. 

Above  all  tilings,  the  greatest  caution  should  be 
used  !n  this  opi  i-ation  to  keep  a  moderate  fire  all 
the  time,  and  to  move  the  plate  frequently,  and 
change  the  place  of  all  the  parts  of  it,  that  the  var- 
nish mav  be  alike  melted  every  where,  and  be 
kept  from  burning.  Care  must  betaken,  that  du- 
ring this  time,  and  even  till  the  varnish  be  entirely 
cold,  no  filth,  sparks,  nor  dust,  fly  on  it,  for  they 
would  then  slick  fast  and  spoil  the  work. 

To  ajiply  hard  varnish  to  copperplates. 

The  plate  being  perfectly  cleansed  and  freed 
from  greasiness,  must  be  put  on  a  chafing-dish, 
containing  a  small  fiie;  and  when  it  is  become  mo- 
derately hot,  it  must  be  taken  off  again,  in  order 
to  receive  the  variiish,  which  must  be  thus  laid  on: 
■  Take  a  proper  quantity  of  the  varnish,  and  put- 
ting it  on  the  end  of  the  finger  with  a  stick  or  other 
small  inst\unient,  touch  the  plate  with  it  gently, 
in  order  that  it  may  be  spread  in  small  spots  of  the 
same  size,  at  as  equal  distances  as  possible  over 
every  part;  and  if  the  plate  cool  too  mucli  before 
the  whole  be  finished,  heat  it  again  as  at  first,  care- 
fully preserving  it,  nevertheless,  from  any  dust  or 
foulness  that  may  be  liable  to  fall  upon  it.  'A  hen 
this  is  done,  spread  the  varnish  with  a  little  ball, 
or  puff,  made  of  the  cotton  and  taffety,  as  is  done 
in  the  case  of  the  soft  varnish.  • 

To  take  soft  varnish  off  the  plates  -lotten  t/ie  coito- 
sion  isfinislied. 

Wlien  tlie  soft  varnish   is  to  be  taken  off,  after 


finishing  the  corrosion,  the  plate  must  firs  be 
,  warmed  at  the  fire,  and  tlie  border  of  wax  rou  i  il 
removed.  Then  it  must  be  made  hotter  till  the 
mixture  or  composition,  as  well  as  the  vas-onli 
melt,  when  it  must  be  well  wiped  with  9  "^jean 
linen  cloth,  afterwards  rubbed  heartily  in  eveiy 
part  with  oil  of  (dives:  which  being  nei'formed,  il 
is  ready  to  be  re-touched  by  the  graver,  ii  ihtte  ^'' 
occasion. 
t  To  remove  the  hard  vaniish. 

Choose  a  ven*  soft  coal  of  fallow  wood,  anit, 
\vithout  burning  it,  strip  off  the  bark,  and  tliet, 
dipping  it  in  water,  of  whicli  some  likewise  shonld 
be  poured  on  the  plate,  rub  the  varnish  with  it, 
but  continually  the  same  way  as  in  polistiing  the 
copper,  which  will  take  off  the  varnish.  Be  par- 
ticularly careful,  nevertheless,  to  prevent  anj  gra- 
vel from  falling  on  the  plate;  as  also  to  observe 
that  there  are  no  hard  grains  in  the  coal,  for  either 
of  these  would  make  scratches  on  the  plate,  which 
would  be  very  difticult  to  efface,  especially  upcu 
the  tender  parts. 

'J'o   cleanse  copperplates  after  the  removal  of  thp. 
varnish. 

When  the  varnish  is  all  taken  off  from  the  plate, 
the  copper  remains  of  a  disagreeable  colour,  from 
the  effect  the  fire  and  water  have  hail  upon  it;  but 
in  order  to  restore  it  to  its  usual  appearance,  use 
this  method; — Take  some  of  the  refiners'  arpia 
fortis,  and  if  it  be  pure,  put  two-thirds,  or  more, 
of  water  to  it  Then  take  a  linen  rag  dipped  in 
the  afjiia  fortis  thus  lowered  with  water,  and  rub 
with  it  all  the  engr^.ved  parts  of  the  cop|>er,  by 
which  it  will  be  found  to  become  bright  and  clean, 
and  of  the  common  colour  of  cop]ier. 

Wipe  the  plate  immediately  after  this  with  an- 
other linen  rag  that  is  dry  and  clean,  till  not  the 
least  of  the  (u/ua  fortis  and  water  remain  on  it,  and 
])0ur  upon  it  afterwards  a  little  olive  oil,  and  with 
a  small  piece  of  old  hat,  or  other  such  thing,  rub 
the  oil  strongly  over  everv  part  of  il.  After  this 
clean  the  nlale  with  a  linen  cloth,  being  cautious 
not  to  employ  the  rag  for  that  puqiose  which  had 
been  used  to  wijje  off  the  refiners'  a'pia  fortis. 
To  prepare  box-wood  for  eiiqravtnir. 

The  wood  being  chcscii,  and  cut  into  a  proper 
form  and  si-<:e,  it  nmst  be  planed  as  even  and  truly 
as  possible,  and  will  be  then  ready  to  receive  the 
drawing  or  chalking,  of  tlie  design  to  be  en- 
graved.' 

Xow  take  white  lead  and  temper  it  with  wate« 
by  griiidi.ng:  then  spi-ead  it  first  thinly  on  the  sur- 
face by  a  brush  [leucil,  nud  afterwards  rub  it  well 
with  a  fine  linen  rag,  while  yet  wel,  and,  when  il 
is  dry,  brush  ofl'  any  loose  or  powdery  part  by  a 
soft  pencil. 

If  the  design  be  sketched  on  the  wood  by  draw- 
ing, it  may  be  done  by  Indian  or  common  ink  (but 
the  first  is  far  preferable),  eitbei  by  a  pen  or  pen- 
cil, or  by  a  black-lead  pencil,  though  that  scarcely 
marks  sirong  enough  for  finer  wc'rk. 

To  Jree  copperplates  from  grease 

When  the  plates  are  designed  f)r  etching,  being 
tliU'i  finislied  «itli  the  burnislier,  ibey  should  be 
well  «ashe<l  with  clean  water,  and  then  dried  by 
the  fire.  After  wnich  they  should  be  wiped  (h'_\ 
with  a  linen  cl'jtli;  and  to  be  certain  that  there 
may  be  no  kind  of  grease  upon  them  they  should 
be  rubbed  over  with  tlie  crumb  of  very  stale  bread. 
Scraping  veiy  soft  chaik  over  it,  and  rubbing  the 
plate  well,  are  very  sure  means  of  preventing  either 
a:i\  grease,  breail,  or  other  foulness  uhatever  re- 
inuliiing. 

To  secure  copperplates  from  corrosion. 

Take  equal  p'^rls  of  wax  and  turpentine  and 
double  the  quantity  of  olive  oil,  \\\l\\  the  same 
(juaiitity  of  hog's  lard.  Melt  the  whole  over  the 
fire  111  an  eailhen  vessel,  taking't^are  to    (liix  the 


ENGRAVING. 


79 


ins^i-edients  well,  a'ic"  leave  them  to  boil  some 
time,  till  they  be  well  .  icorporated. 

I'lieattvaiilage  of  thu  mixture  is,  that  it  may  at 
any  time,  being  warmed,  be  put  wiili  the  finger  on 
(iie  places  desired  to  be  covered;  liy  which  means 
Ihe  further  operation  of  the  aqua  fortis  on  such 
phtces,  may  be  instantly  prevented  wiiliout  any 
other  trouble  or  preparation,  or  witliout  interrupt- 
ing or  delaying  the  principal  o|)eration. 

This  mixture  may  be  employed  equallv  well 
ftitli  the  hard  as  with  the  soft  varnish;  the  inten- 
tion of  using  such  a  composition  is,  if  any  scratches 

r  false  strokes  happen  in  the  etchings  tliey  are  to 
DC  stopped  out  with  a  hair  pencil  dipped  in  this 
composition  mixed  with  lamp-black,  previously 
to  laying  on  the  aqua  fortis,  or  as  it  is  called,  bit- 
ing in. 

To  choone  copper  for  eiigraxhiig. 

Plates  intended  for  engraving  ouglit  to  he  of  tlie 
best  copper,  which  should  be  very  malleable,  firsii, 
Bud  witli  some  degree  of  hardness,  free  from  veins, 
or  specks,  or  dissimilar  parts.  The  redness  of 
copper  is  a  presumptive  mark  of  its  being  good, 
i'Ut  not  an  infallible  one;  for  though  it  is,  in  gene- 
ral, a  proof  of  the  purity  of  the  copper,  yet  it  does 
not  evince  that  the  quantities  may  not  be  injured 
by  too  IVequent  infusion. 

Copper-plates  may  be  had  ready  prepared  in 
most  large  towns;  but  when  these  cannot  be  had, 
procure  a  pretty  thick  sheet  of  copper,  I'ather 
larger  than  tiie  drawing,  and  let  tlie  brazier  plan- 
ish it  well;  then  take  a  (jiece  of  pumice-stone,  and 
with  water  rub  it  all  one  way,  till  if  becomes  toler- 
ably smooth  and  level;  a  piece  of  charcoal  is  next 
used  with  water  for  polishing  it  still  farther,  and 
j-emoving  the  deep  scratches  made  by  tlie  |)Umice- 
Ktone,  and  i*.  is  then  finished  with  a  piece  of  char- 
coal of  a  finer  grain,  witli  a  little  oil. 
To  engrave  in  mezzolinlo. 

This  art  is  reconinieniled  for  the  amazing  ease 
with  which  it  is  executed,  especially  liy  those  who 
have  any  notion  of  drawing. 

Mezzotinto  prints  are  those  which  have  no 
hatching  or  strokes  of  the  graver,  but  wiiose  lights 
and  shades  are  blended  together,  and  appear  like 
a  drawing  of  Indian  ink. 

The   tools  used  in  this  art,  after  procuring  a 
well-polished  copperplate,  are — oil-stone,  ground-  | 
iiig-tools,  sci'apers,  burnishers,  and  needles. 
To  lay  l/ie  ground. 

Mark  oft"  upon  the  bottom  of  tiie  plate  the  dis- 
tance intended  fur  the  writing,  coat  of  arms,  kc. 
I'.ien  lay  the  plate,  with  a  piece  of  swan-bkin  flan- 
Mel  under  it,  ui)on  the  table,  hold  the  grounding- 
t  >ol  in  the  hand  perpendicularly;  lean  upon  it  mo- 
(Ici-ateiy  hard,  continually  rocking  the  hand  in  a 
Vi^\A  line  from  end  to  end,  till  the  plate  is  wholly 
covered  in  one  direction:  next  cross  the  strokes 
from  side  to  side,  afterwards  fronj  cornet  to  cor- 
n<-.r,  working  the  tool  each  time  all  over  the  plate, 
ill  every  direction,  almost  like  ih-  points  of  a  com- 
puss;  taking  all  possible  care  not  to  let  the  tool  cut 
(in  one  direction)  twice  in  'i  place.  'I'his  done, 
the  plate  will  be  full,  or  all  rough  alike,  and 
would,  if  it  were  printed,  appear  completely 
&lack. 

Having    laid  the  ground,  take  tVie  scrapings  of 
black    clialk,    and   with   a  piece  of  rag,   rub  them 
oxer    the   plate;  or,    with   two    or    three   candles,  i 
smoke  it,  as  betbre  directed  for  etching. 

Xow  take  the  print  or  drawing,  and  having  rub- 
bed the  back  with  red  chalk-iUist,  mixed  viii.li 
Wiiite  lake,  [)roceed  to  trace  it  on  the  plate. 

J  0  whet  ihe  gi'onnding-tooL  \ 

If  a  tooth  of  the  tool  should  break,  it  may  be  i 
;).-iceived  >n  the  working  by  a  streak  or  gap,  I 
xiiich  will  appear  in  the  ground  in  a  straight  line;  i 


in  which  case  the  tool  must  he  whetted  on  tlie 
back,  holding  it  sloping,  and  in  a  circular  manner, 
like  the  bottom  of  tlie  tool. 

To  scrf^e  the  picture. 
Take  a  bluot  needle,  and  mark  the  outline? 
only;  then  with  a  scraper,  scrajje  off  the  lights  in 
every  pai't  of  the  plate,  as  clean  and  as  smooth  as 
possible,  in  proportion  to  the  strength  of  the  lights 
in  the  picture,  taking  care  not  to  hurt  the  outlines: 
and  ill  order  to  see  better,  with  the  thumb  ami 
fore-finger  of  the  left  hand,  hold  a  piece  of  trans- 
parent paper,  sloping,  just  over  the  right  hand, 
and  the  artist  will  soon  be  a  judge  of  the  ditterent 
tints  of  the  work  he  is  doing;  scraping  off  more  or 
less  of  the  ground,  as  the  different  strengths  of 
ligiits  and  tints  require. 

I'he  use  of  the  burnisher  is  to  soften  and  nib 
down  the  extreme  light  parts  after  the  scraper  is 
done  with:  such  as  the  tip  of  the  nose,  forehead, 
linen,  &c.  ^v1lich  might  otherwise,  when  proved, 
appear  rather  misty  than  clear. 

Another  method. — K.tch  the  outlines  of  the  ori- 
ginal, as  also  of  the  folds  in  drapery,  marking  the 
hreadth  of  the  shadows  by  dots,  which  having  hi; 
of  a  projier  colour  with  aqua  fortis,  lake  off  the 
ground  used  in  etching,  and,  having  laid  the  mez- 
zotintoground,  proceed  to  scrape  the  plate  as  aoove. 
Four  or  five  days  before  the  plates  are  ready  for 
proving,  notice  must  be  given  to  the  rolling  presss 
\)rint.er  to  wet  some  French  paper,  or  a  thick  mel- 
low paper  in  imilatici  of  it,  as  that  time  is  neces- 
sary for  it  to  lie  in  wet.  When  the  proof  is  dry, 
touch  it  with  white  chalk  Avhere  it  should  be  ligli't- 
er,  and  with  black  chalk  where  it  should  be  dark- 
er; and  when  the  print  is  re-touched,  proceed  at 
before  for  the  lights,  and  for  the  sliades  use  a  small 
grounding-too!,  as  much  as  is  necessary  to  bring 
it  to  the  ])roper  colour;  and  when  this  is  done, 
prove  it  again,  and  so  proceed  to  prove  and  touch 
till  it  is  entirely  finished.  When  the  plate  tar- 
nishes, a  little  vinegar  and  salt,  kept  in  a  phial, 
will  take  it  off,  wiping  it  dry  with  a  clean  rag. 

Avoid  as  much  as  possible  over-scrai>ing  any 
part  before  the  first  proving,  as,  by  this  caution, 
the  work  will  appear  the  more  elegant. 
To  engrave  in  aquatiiUa. 
This  very  much  resembles  drawing  in  Indian 
ink.  This  process  consists  in  coiToding  tlie  cop- 
per with  aqua-fortis,  in  such  a  maimer,  liiat  an  im- 
jiression  from  it  has  the  appearance  of  a  tint  laid 
on  the  paper.  This  is  effected  by  covering  the 
copper  with  a  substance  wliicli  takes  a  granulated 
form,  so  as  to  prevent  the  aqua-fortis  from  acting 
where  the  particles  adhere,  and  b)'  this  means 
cause  it  to  corrode  the  copper  partially,  and  in  in- 
terstices only.  When  these  particles  are  extreme- 
ly minute,  and  near  to  each  other,  the  impression 
from  the  plate  appears  to  the  naked  eye  like  a 
wash  of  Indian  ink.  But  when  tiiey  are  large:*, 
the  granulation  is  more  distinct;  and  as  liiis  may 
be  varied  at  pleasure,  it  is  capable  of  being  adai)t- 
ed  to  a  variety  of  purpose^  and  subjects. 

The  matter  generally  used  fur  this  purpose,  is 
comiiosed  of  equal  parts  of  asphal turn  and  transp;»- 
rent  resin,  reiluced  to  |)ow(ler  and  silted  on  the 
plate,  (which  has  been  previously  greased,)  through 
a  fine  sieve.  The  [date  is  the'i  heated  so  :'.s  to 
make  the  powder  adhere,  and  Ine  artist  scrapes  it 
away  when  a  strong  shade  is  wanted,  and  covers 
those  parts  with  varnish  where  he  wishis  a  very 
strong  light  to  ai)pear.  The  aqua-foj'tis,  pi-operly 
diluted  with  water,  is  then  put  on  witliin  a  fciice 
of  wax,  as  in  common  etching  tor  engraving,  and 
by  repeated  ai.()lications,  covering  the  light  parts 
still  with  varnish,  the  effect  is  produced. 
'Tn  engrave  on  icooa. 
The  block  is  cuumoniy   made  of  pear-tree   ot 


80 


UNIVERSAL  RfiCElPT  BOOK. 


box,  and  diffei-s  in  thickness  according  to  its  size. 
The  surface  for  the  engraving  is  on  the  transverse 
section  of  tiie  wood;  tiie  subject  is  drawn  upon  it 
witli  a  pen  and  Indian  irk,  with  all  the  f\nis!iing 
tha*  it  is  required  to  have  in  the  im^)ression.  The 
spaces  between  the  lines  are  cut  away  with  knives, 
chisels,  and  gouges,  leaving  the  lines  that  have 
been  drawn  with  the  ink. 

The  taking  irapressionp  from  blocks  of  wood 
differs  from  that  of  copperplate  in  this,  that  in  the 
latter  they  are  delivered  from  tiie  incision,  while 
in  the  wooden  blocks  they  are  'elivered  from  the 
raiseu  part. 

Chiar^  osairo 

This  method  of  engraving  is  performed  with 
three  blocks.  The  outline  is  cut  in  one,  the  deeo 
shadows  in  a  second,  and  the  tbird  gives  a  tiiu 
over  the  whole,  except  whore  ti»e  lights  are  cut 
away.  These  are  substituted  in  their  turn,  each 
print  receiving  an  impression  from  .each  block. 
This  mode  of  engraving  was  designed  to  represent 
ihe  drawings  of  the  old  masters. 

To  etch  upon  glass. 

Procure  several  thick  clear  pieces  of  crown 
glass,  and  immerse  them  in  melted  wax,  so  tiiat 
each  may  receive  a  complete  coating.  When  per- 
fectly cold,  diaw  on  them,  with  a  fine  steel  point, 
flowers,  trees,  houses,  portraits,  &c.  Whatever 
paits  of  the  drawing  are  intended  to  be  corroded 
with  tlie  acid,  should  be  perfectly  free  from  the 
least  particle  of  wax.  When  all  these  drawings 
are  finished,  the  pieces  of  glass  must  be  immersed 
one  by  one  in  a  square  leaden  box  or  receiver, 
M'here  they  are  to  be  submitted  to  the  action  of 
fluoric  acid,  or  fluoric  acid  gas. 

It  will  be  necessary  to  have  some  water  in  the 
receiver  for  the  absorption  of  the  superabundant 
gas;  and  the  receiver  should  have  a  short  leaden 
pipe  attached  to  it  for  tlie  reception  of  the  beak  of 
the  retort.  This  should  be  well  luted  w  ith  wax. 
At  the  top  of  the  receiver  there  is  a  sliding  door 
for  the  admission  of  the  plates:  tiiis  is  to  be  well 
luted  whilst  the  gas  is  acting.  When  the  glasses 
are  sufficiently  corroded,  they  are  to  be  taken  out; 
and  the  wax  is  to  be  removed'  by  first  dipping  them 
in  warm,  and  then  in  hut  water.  Various  colours 
may  be  applied  to  the  corroded  parts  of  the  glass, 
whereby  a  very  fine  painting  may  be  executed.  In 
the  same  manner,  sentences  and  initials  of  names 
uiay  be  etched  on  wine-glasses,  tuml)leis.  Sec. 

Anothei  method. — Glass  may  also  be  etched,  by 
immersing  it  in  liquid  fluoric  acid,  after  having 
been  coated  with  wax  and  drawn  on,  as  in  the  last 
method.  There  is  this  difference,  ho^rever,  in  the 
use  of  the  liquid  and  the  gas,  that  the  former  ren- 
ders the  etching  trmixpaveiU,  whilst  that  produced 
by  the  gas  is  quite  opaque. 

In  this  method  the  potass  of  the  glass  is  set  free, 
whilst  liie  silex  or  sand  is  acted  on;  conseiiuently 
no  vessel  of  glass  can  ever  be  employed  with  safely 
to  contain  this  acid  in  a  li(iuid  state,  as  it  would 
soon  be  corroded  into  holes:  it  is,  therefore,  getie- 
r&lly  preserved  in  leaden  bottles,  on  which  it  has 
lo  power  to  act. 

Varnish  coating  preferable. 

In  coating  the  glass  with  was  as  above  directed, 
it  is  almost  impossil)le  to  lay  it  on  sufficiently  tliin. 
The  consequence  i-f  this  is,  that  the  lines  traced 
by  the  point  will  be  found  irregular,  ragged,  and 
destitute  of  thut  delicacy  which  is  required.  Tlie 
strong  varnisli  used  by  engravers  answers  much 
heller,  provided  it  be  ver^  carefully  af}{>lied.  lie- 
fore  doing  so,  the  glass  must  be  thoronghl)  clean- 
ed and  heated,  so  vnat  it  can  hardly  be  held,  'ihe 
varnish  is  then  to  be  applied  lightly  over,  and 
made  sniootii  by  dabbing  it  with  small  balls  of  silk, 
autfed   with  cottoD      \\  lieu    dry    and    even,    the 


lines  may  be  traced  on  it,  the  plate  lying  on  a  pane 
of  glass  fixed  in  a  table,    slightly  inclined  so  tliat 
the  light  may  be  thrown  under  it. 
Simple  method  of  etcldng glass,  as  applied  to  ther- 
mometers. 

Coat  the  glass  to  be  graduated,  &c.  with  ydljw 
wax,  and  trace  with  a  steel  point  whatever  is  in- 
tendeil  to  be  etched.  Now  dip  the  glass  in  sul- 
phuric acid,  and  shake  over  it  some  finely  pulver- 
ized fiuate  of  lime  (fluor  spar).  This  salt  will  be 
decomposed  by  the  aflinity  of  limi  for  sulphuric 
acid.  Accordingly  the  fluoric  acid  will  be  set  free 
to  attack  the  silica  of  the  glass.  Corrosion  o) 
those  parts  which  are  uncovered  by  the  wax,  will 
be  the  consequence. 

To  engrave  on  precious  stones. 

The  first  thing  to  he  done  in  this  branch  of  en- 
graving, is  t'l  cement  two  rough  diamonds  to  tlie 
ends  of  two  sticks  large  enough  to  hold  tliem  stea- 
dy in  the  hand,  and  to  rub  or  grind  them  against 
each  other,  till  ihey  be  brought  to  the  form  tlesir- 
ed.  The  dust  or  powder  that  is  rubbed  off,  serves 
afterwards  to  polish  them,  which  is  performed  by 
a  kind  of  mill  that  turns  a  wheel  of  soft  iron.  The 
diamond  is  fixed  in  a  brass  dish;  and,  thus  applied 
to  the  wheel,  is  covered  with  diamond  dust,  mix- 
ed up  with  oil  of  olives;  and  when  the  diamond  is 
to  be  cut  facet-wise,  first  one  face,  and  then  an- 
other is  applied  to  the  wheel.  Rubies,  c-apphirts, 
and  topazes,  are  cut  and  formed  the  same  way  on 
a  copper  wheel,  and  polished  with  tripoli  diluted 
in  water.  Agates,  amethysts,  emeralds,  hyacinths, 
granites,  rubies,  and  others  of  the  softer  stones, 
are  cut  on  a  leaden  wheel  moistened  with  emery 
and  water,  and  polished  with  tripoli  on  a  pewter 
wheel.  Lapis-lazuli,  opal,  &c.  are  polished  on  a 
wooden  wheel. 

To  fashion  and  engrave  vases  of  agate,  crystal, 
lapis-lazuli,  or  the  like,  a  kind  of  lathe  is  made 
use  of,  similar  to  that  used  by  pewterers,  to  hold 
the  vessels,  which  are  to  be  wrought  with  proper 
tools.  The  engraver's  lathe  generally  holds  the 
tools,  which  are  turned  by  a  wheel;  and  the  vessel 
cut  and  engraved,  either  in  relievo  or  otherwise: 
the  tools  being  moistened  from  time  to  time  with 
diamond  dust  and  oil,  or  at  least  emery  and  water. 
To  engrave  figures  or  devices  on  any  of  these 
stones,  when  polished,  such  as  medals,  seals,  kc. 
a  little  iron  wheel  is  used,  the  ends  of  whose  axis 
are  received  within  two  pieces  of  iron,  placed  up- 
right, as  in  the  turner's  lathe;  and  to  be  brought 
closer,  or  set  further  apart,  at  pleasure;  at  one  end 
of  the  axis  are  fixed  the  proper  tools,  being  kept 
tight  by  a  screw.  Lastly,  the  wheel  is  turned  by 
the  foot,  and  the  stoneappliedby  the  hand  to  the  tool, 
then  shifted  and  conducted  as  occasion  requires. 

The  tools  are  genenilly  of  iron,  and  sometimes 
of  brass;  their  form  is  various.  Some  have  small 
round  leads,  like  buttons,  others  like  fenels, 
to  take  itie  yieces  out,  and  others  flat,  fccc.  When 
the  stone  has  been  engraved,  it  is  polished  on 
wheels  of  hair-brushes  and  tripoli. 

To  evp-rave  upon  steel. 

Steel  blocks,  or  plates  of  sufiicient  size  to  re- 
ceive the  intended  engraving,  are  softened,  or  de- 
carbonated upon  their  substances,  and  thereby  ren- 
dered a  better  matei-ial  for  receiving  all  kinds  oi 
work,  than  even  co])per  itself.  After  the  intended 
work  has  Leeu  executed  upon  the  block,  it  is  hard- 
ened with  great  care  by  a  new  process,  which  pre- 
vents injury  to  the  most  delicate  work.  A  cylin- 
<ler  of  steel,  previously  softened,  is  then  placeil  in 
the  transferring  press,  and  repeatedly  jjassed  over 
the  engraved  blocks,  by  which  the  engraving  is 
transferred,  in  relief  to  the  peripiieiy  nf  the  cy- 
linder, the  press  liaving  a  vibrating  motion,  equal 
ling  that  of  the  cylinder  upon  its  axis,  by  which 


ENGRAVTIVG. 


<>ew  surfaces  are  presented  equall'ms;  llie  extent  of 
•iigravii(<i;.  'Cilia  cylinder  is  then  hardened,  and 
IS  ready  for  indentins;  either  f.o|)|)er  or  steel  plates, 
Ahicli  is  dune  hy  iihicini;-  it  in  llie  same  press  be- 
1  ire  descrilied,  :'>n(l  rei)eate(lly  pressinp;  it  over  the 
.•o\)]icr  or  steel  plates,  thereby  produciiij^  aniitlier 
-ni;i'avin.2:  identically  like  that  upon  the  oii,»inal 
I'lock.  'i'his  may  he  repeated  upon  any  re((nired 
tiumher  of  plates,  as  the  original  engravins^  wiil 
•'■main  to  produce  oihcr  cylinders,  if  ever  retpiir- 
•d,  and  when  transferred  to  steel  (jlales,  and  liard- 
-ncd,  they  will  also  serve  as  adilitional  matrices 
f^r  the  protUicliou  of  new  cylinders. 


Etching  lirpior  for  ptutes  ofhAft  tteel. 

Dissolve  a  (piarter  of  an  oimce  of  corrosive  subli- 
mate and  the  same  (inaiitity  of  alum,  Lwlh  powder- 
ed, in  half  a  pint  of  hot  water. 

Directions  for  itse. 

When  cold,  pour  it  on  to  your  plate,  and  kee]' 
stirring  it  with  a  camels'  hair  brush;  wash  the 
ld;ite  perfectly  after  each  biting,  and  throw  away 
the  iioi'lion  of  Hiiuid  you  have  empioyed;  delicate 
tints  are  obtained  in  about  three  minutes,  stronger 
ones  in  proportion. 


BlTSIlf G,  IH  J^ZIi  ITS  VARIETIES. 


To  prepare  mordants. 

Dyeing  is  a  chemical  process,  and  consists  in 
combining  a  certain  coloifing  matter  with  fdires 
(.f  cloth.  The  facility  with  which  cloth  imbibes  a 
dye,  depends  upon  two  circumstances;  tlie  union 
(if  the  cloth  and  the  dye-stuff,  and  the  union  of  the 
dye-stuff,  or  dyeing. material,  and  the  ilnid  in  which 
it  is  dissolved.  ^Vool  unites  with  almost  all  co- 
hiuring  nratters,  silk  in  the  next  degree,  cotton 
<:  insiderably  less,  and  linen  the  least  of  all.  To 
(iy«  cotton  or  linen,  the  dye-stuff,  or  colouring  ma- 
terial, shoidd,  in  many  cases,  be  dissolved  in  a 
Eubstance  for  which  it  has  a  weaker  connexion  than 
wirJi  the  solvent  employed  in  the  dyeing  of  wool 
or  silk.  Tluis  we  may  use  the  colour  called  oxide 
iif  iron,  dissolved  in  sulphuric  acid,  to  dye  wool; 
but  to  dye  cotton  and  linen,  it  is  necessai-y  to  dis- 
solve it  in  acetous  acid.  Were  it  possible  to  pro- 
tiure  a  sufficient  number  of  colouring  substances, 
having  a  strong  afRiiily  for  cloths,  to  answer  all  the 
purposes  of  dyeing,  that  art  would  be  exceedingly 
simple  and  easy.  lUit  this  is  by  no  means  the  case. 
ThisdiHicidty  has,  however,  been  obviated  by  a  very 
ingenious  contrivance.  Some  other  substance  is 
ejnplnyed  which  strongly  unites  with  the  cloth  and 
the  colouring  matter.  'I'his  substance,  therefore, 
is  previously  combined  with  the  cloth,  whicli  is 
then  dipped  into  a  solution  containing  the  colour. 
The  colour  then  combines  with  the  intermediate 
substance,  which,  being  firmly  combined  with  the 
cloth,  secures  the  (hirmanence  of  the  dye.  Sub- 
stances employed  fur  th'.s  purpose  are  denominated 
nmrduiits. 

To  choose  and  apply  them. 

The  most  important  part  of  dyeing  is,  therefore, 
the  choice  and  application  of  mordants;  as  upon 
them,  the  permanency  of  almost  every  dye  dej>ends. 
Mordants  must  be  previously  dissolved  in  some  li- 
ijuid,  which  h^s  a  weaicer  union  with  the  mordants 
than  the  cloth  has;  and  the  cloth  m'-st  then  be 
steeped  in  this  solution,  so  as  to  saturate  itself  with 
Uie  mordant.  The  most  important,  and  most  gene- 
rally used  mordant  is  alumine.  It  is  used  eitiier  in 
a  state  of  common  alum,  in  which  it  is  combined 
With  sulphuric  acid,  or  in  that  state  called  acetite 
uf  aluiv.ine. 

Use  of  alum  as  a  mordant. 

Alum,  to  make  a  mordant,  is  dissolved  in  water, 
and  very  fretpiently,  a  quantity  of  tartrate  of  potass 
is  dissolved  with  it.  Into  this  solution  woollkn 
cloth  is  put,  and  kept  in  it  till  it  has  absorbed  as 
ranch  alumine  as  is  necessary.  It  is  then  taken 
0':t,  and  for  the  most  part  washed  and  dried.     It  is 


now  a  good  deal  heavier  than  it  was  before,  owing 
to  the  alunj  which  has  combined  with  it. 
Acetite  (f  alumine 

Ts  prepared  as  a  mordant  by  pouring  acetite  of 
lead  into  a  solution  of  alum.  This  mordant  is  em- 
ployed f  )r  coTTOX  and  LiNE>f.  It  answers  for  these 
mvi'ch  better  than  alum;  the  stuff  is  more  easily  sa- 
turated with  alumine,  and  takes,  in  consequence 
a  richer  and  more  permanent  colour. 
White  oxide  of  tin. 

This  mordant  has  enabled  the  moderns  greatly 
to  surpass  many  of  the  ancients  in  the  fineness  of 
their  colours;  and  even  to  equal  the  famous  I'yrian 
purple;  and  by  means  of  it  scarlet,  the  brightest  of 
all  colours,  is  produced.  It  is  the  white  oxide  of 
tin,  alone,  which  is  the  real  mordant. 

Tin  is  used  as  a  mordant  in  three  slates:  dissolv- 
ed in  nitro-muriatic  acid,  in  acetous  acid,  and  in  a 
mixture  of  sulphuric  and  muriatic  acids;  but  nitro- 
mnriate  of  tin  is  the  common  mordant  empl'jyed  by 
dyers.  They  prepare  it  by  dissolving  tin  in  dilut- 
etl  nitric  acid,  to  which  a  certain  proportion  of 
common  salt,  or  sal  ammoniac,  is  added. 

When  the  nitro-mnriate  of  tin  is  to  be  used  as  a 
morilar.t,  it  is  dissolved  in  a  large  quantity  of  water, 
and  tl'.e  cloth  is  dipped  in  the  solution,  and  allowecj 
to  remain  till  sufficiently  saturated.  It  is  then  taken 
out,  washed  and  dried.  Ty.-tai  is  usually  dissolv- 
ed in  the  water  nlong  with  .he  nitro-nmriate. 
Red  oxide  of  iron. 

This  is  also  used  as  a  mordant  in  dyeing;  .t  ha; 
a  very  strong  affinity  for  all  kinds  of  doth,  of  which 
the  permanency  of  red  iron-spots,  or  iron-moulds, 
on  linen  and  cotton  is  a  sufficient  proof  As  a  mor- 
dant it  is  used  in  two  states:  in  that  of  sulphate  of 
iron,  or  copperas,  and  that  of  acetite  of  iron.  The 
first,  or  copperas,  is  commonly  used  for  -wool.  The 
copperas  is  dissolved  in  water,  and  the  cloth  dip[»- 
ed  into  it.  It  may  be  used  also  for  cotton,  but  in 
most  cases  acetite  of  iron  is  preferred,  which  \\ 
prepared  by  dissilving  iron,  or  its  oxide,  in  vinv> 
gar,  sour  beer,  or  pyroligneous  acid,  and  the  longei 
it  is  kept  the  better. 

Tan,  &c. 

Tan  is  very  frequently  employed  as  a  mordant. 
An  infusion  of  nut-galls,  or  of  sumach,  or  of  anjr 
other  substance  containing  tan,  is  made  in  water, 
anrl  the  cloth  is  dipped  in  this  infusion,  and  allowed 
to  remain  till  it  has  absorbed  a  sufficient  quantity. 
Fan  is  often  employed  also,  along  with  oihir  mor- 
dants, to  produce  a  compound  mordant.  Oil  is  also 
used  for  the  same  purpose,  in  dyeing  cotton  and 
I  linen.     The  mordants  with  which  tan  is  -tiost  fre» 


82 


UNIVERSAL  RKCEIPT  BOOK. 


qucnt'.y   combined,    are   alumine,    and    oxide   of 
iron. 

Besides  these  mardants,  there  are  several  other 
.substances  frequently  used  as  auxiliaries,  either  to 
facililale  the  combination  of  the  mordant  with  the 
cloth  or  to  alter  tlie  shade  of  colour;  the  chief  of 
these  are,  tartar,  acetate  of  lead,  common  salt,  sal 
ammoniac,  sulphate  of  coj)per,  &cc. 

Mordants  not  oidj-  render  the  dye  permanent, 
but  have  also  considerable  influence  en  the  colour 
produced.  The  same  colouring  matter  produces 
very  (lifF-^rent  dyes,  according  as  the  mordant  is 
changed.  Suppose,  for  instance,  that  the  colouring 
matter  is  cochineal;  if  we  use  the  aluminous  mor- 
dant, the  clotli  will  acf|uire  a  crimson  colour;  hut 
the  o.xide  of  iron  produces  with  it,  a  black. 

In  dyeing,  then,  it  is  not  only  necessary  to  pro- 
cure a  mordant  which  has  a  sufficiently  strong  afli- 
nity  for  the  colouring  matter  and  the  cloth,  and  a 
colouring  matter  which  possesses  the  wished-for 
colour  in  perfection;  but  we  must  procure  a  mor- 
dant and  a  colouring  matter  of  such  a  nature,  that 
■when  combined  together,  they  shall  possess  the 
wished-for  colour  in  perfection;  and  even  a  great 
variety  of  colours  may  be  produced  with  a  single 
dye-stuff,  provided  we  change  the  mordant  suffi- 
ciently. 

To  deteiTtune  the  effects  of  various  sails  or  mor- 
dants on  colours. 
The  dye  of  madder. 

For  a  madder  red  on  woollens,  the  best  quantity 
of  madder  is  one  half  of  the  weight  of  the  woollens 
that  are  to  be  dyed;  the  best  proportion  of  salts  to 
ae  used  is  five  parts  of  alum  and  one  of  red  tartar 
for  sixteen  parts  of  the  stuff. 

A  variation  in  the  proportions  of  the  salts,  wholly 
alters  the  colour  that  the  madder  naturally  gives. 
If  the  alum  is  lessened,  and  the  tartar  increased,  the 
dye  proves  a  red  cinnamon.  If  the  alum  be  entirely 
omitted,  the  red  wholly  disappears,  and  a  durable 
tawny  cinnamon  is  produced. 

If  woollens  are  boiled  in  weak  pearl-ash  and  wa- 
ter, the  greater  part  of  the  colour  is  destroyed.  A 
solution  of  soap  discharges  part  of  the  colour,  and 
leaves  the  remaining  more  beautiful. 

Volatile  alkalies  heighten  the  red  colour  of  the 
madder,  but  they  make  the  dye  fugitive. 
The  dye  of  logwood. 

Volatile  alkaline   salts  or  acids  incline  this  to 
purple;  the  vegetable  and  nitrous  acids  render  it 
pale;  the  vitriolic  and  marine  acids  deepen  it. 
hime  ivater. 

In  dyeing  browns  or  blacks,  especially  browns, 
lime  water  is  found  to  be  a  good  coiTective,  as  also 
an  alterative,  when  the  goods  are  not  come  to  the 
shade  required;  but  practice  alone  can  show  its 
utility;  it  answers  for  either  woollens,  silks,  or  cot- 
tons. 

To  render  colours  holding. 

Browns  and  blues,  or  shailes  from  them,  require 
no  preparation;  but  reds  and  yelloWiS,  either  of  silk 
cotton,  or  woollen,  require  a  preparation  to  make 
Uiem  receive  the  dye,  and  hold  it  fast  when  it  has 
received  it.  Alum  and  tartar,  boiled  together, 
when  cold,  form  a  mastic,  within  the  pores  of  the 
substance,  that  serves  to  retain  the  dye,  and  reflect 
the  colour  in  a  manner  transparently. 

Almost  all  browns  are  deemed  fast  and  holding 
colours,  without  any  preparation:  tlie  dyeing  ma- 
terials containing  in  themselves  a  sufficient  degree 
of  astringent  quality  to  retain  tiieir  own  colours. 
Many  reds  are  also  equally  holding,  but  none  more 
so  than  those  made  with  inailder  on  woollens  pre- 
pared with  alum  and  tartar. 

A  veiy  fast  red  is  also  maile  with  Brazil  wood, 
oy  boiling  the  woollen  in  alum  and  tartar,  and  sui- 
&-ring  the  cloth  to  remain  several   days  in  a  bag 


kept  moist  by  the  preparation  liquor.  The  caust 
of  the  solidity  of  the  colour  from  Brazil  wood 
dyed  after  this  method,  arises  from  the  alum  and 
tartar  masticating  itself  within  the  pores  of  the 
wool  in  quite  a  solid  state. 

There  is  not  a  drug  used  in  the  w'jole  art  of 
dyeing,  but  may  be  made  a  permanent  dve.  by 
finding  out  a  salt,  or  solution  of  some  ra;-tal,  that, 
when  once  dissolved  by  acids,  or  by  boiling  water 
will  neither  be  affected  by  the  air,  nor  be  dissolved 
by  moisture.  Such  .-ire  alum  and  tartar,  the  solu- 
tion of  tin,  &c.  But  these  salts  and  solutions  do 
not  answer  with  all  ingredients  that  are  u^ed  >i 
dyeing. 

To  purchase  dyeing  materials. 

The  names  of  the  principal  dyeing  materials  art* 
alum,  argol,  or  tartar,  green  copperas,  verdigriB 
blue  vitriol,  roche  alum,  American  or  quercitron, 
and  oak  bark,  fenugreek,  logwood,  oltl  and  young 
fustic,  Brazil  wood,  braziletto,  camwood,  barwood, 
and  other  red  woods,  peach  wood,  sumach,  galls, 
weld,  madder  of  3  or  4  sorts,  safflower,  savory 
green  wood,  annatto,  turmeric,  archil,  cudbear, 
cochineal,  lac  cake,  lac  dye,  and  indigo.  The 
whole  may  oe  purchased  of  druggists  and  colour- 
men. 
7  0  dye  wool  and  looollen  cloths  of  a  blue  colour. 

Dissolve  one  part  of  indigo  in  four  parts  of  con- 
centrated sulphuric  acid;  to  the  solution,  add  one 
part  of  dry  cai-bonate  of  potass,  and  then  dilute  ii 
with  eight  times  its  weight  of  water.  The  clotli 
must  be  boiled  for  an  hour  in  a  solution,  contain- 
ing 5  parts  of  alum,  and  3  of  tartar,  for  every  3i 
parts  of  cloth.  It  is  then  to  be  thrown  into  a  -water- 
bath  previously  prepared,  containing  a  greater  or 
smaller  proportion  of  diluteil  sulphate  of  indigo, 
according  to  the  shade  which  the  cloth  is  intea<!ed 
to  receive.  In  this  bath  it  must  be  boiled  till  it  has 
acquired  the  wished-for  coloiu-. 

The  only  colouring  matters  employed  in  dyeing 
blue,  are  woad  and  indigo. 

Indigo  has  a  very  strong  affinity  for  wool,  silk, 
cotton,  and  linen.  Every  kind  of  cloth,  tlierefore, 
may  be  dyed  with  it,  without  the  assistance  of  any 
mordant  whatever.  The  colour  thus  induced  is 
very  permanent.  But  indigo  can  only  be  applied 
to  cloth  in  a  stale  of  solution,  and  the  only  solvent 
known  is  sulphuric  acid.  The  sulphate  of  iiidigo 
is  often  usetl  to  dye  wool  and  silk  blue,  and  is 
known  by  the  name  of  Saxon  blue. 

It  is  not  the  only  solution  of  that  pigment  em- 
ployed in  dyeing.  By  far  the  most  common  me- 
thod is,  to  depiive  indigo  of  its  blue  colour,  and 
reduce  it  to  green,  and  tlien  to  dissolve  it  in  water 
by  means  of  alkalies.  Two  different  methods  are 
employed  for  this  purpose.  The  first  is,  to  mix 
with  indigo  a  solution  of  green  oxide  of  iron,  and 
dift'erent  metallic  sulphurets.  If,  therefore,  indign, 
lime,  and  green  sulphate  of  iron,  are  mixed  toge- 
ther in  water,  the  indigo  gradually  loses  its  blue 
colour,  becomes  green,  and  is  dissolved.  The  se- 
cond method  is,  to  mix  the  indigo,  in  water,  with 
certain  vegetable  substances  which  readily  undergo 
fermentation;  the  inmgo  is  dissolved  by  means  of 
quick  lime  or  alkali,  which  is  added  to  the  solution. 

The  first  of  these  methods  i?.  usually  followed  in 
dyeing  cotton  and  linen;  ihc stC07id,  in  dyeing  -woo* 
and  sdk. 

In  the  dyeing  of  wool,  woad  and  bran  are  cdm- 
monly  employed  as  vegetable  ferments,  and  iime 
asthesolventof  the  green  base  of  the  indigo.  Woad 
itself  contains  a  colouring  matter  precisely  similar 
to  indigo;  and  by  following  the  common  process, 
indigo  may  be  extracted  from  it.  In  the  usuid 
state  of  woad,  when  purchased  by  the  dyer,  the  in- 
digo, which  it  contains,  is  probably  not  far  from 
the  state  of  green  pollen.     Its  quautitv  in  woad  i» 


DYEtNCr 


but  sirnll,  and  it  is  mixed  with  a  great  proportion 
of  olher  regctu'ole  matter. 

When  ♦he  cloth  is  first  taken  out  of  the  vat,  it  is 
of  a  green  colour;  but  it  soon  becomes  blue.  It 
ought  to  be  carefully  washed,  to  carry  off  the  un- 
conibined  particles.  This  solution  of  indigo  is  lia- 
ble to  two  inconveniences:  first,  it  is  apt  some- 
times to  run  too  fast  into  the  putrid  fermentation; 
this  may  be  known  by  t!ie  putrid  vapours  wliich  it 
exhales,  and  by  the  disappcai'ing  of  tlie  green  co- 
lour. In  this  state  it  would  soon  destroy  the  in- 
digo altogether.  The  inconvenience  is  remedied 
by  adding'  more  lime,  which  has  the  property  of 
moderating  the  putrescent  tendency.  Secondly, 
sometimes  the  fermentation  goes  on  too  languidly. 
This  defect  is  remedied  by  adding  more  bran,  or 
woad,  in  order  to  diminish  the  proportion  of  thick 
lime. 

To  make  cheinic  blue  and  green. 
Cliemie  for  light  blues  and  greens,  on  silk,  cot- 
ton, or  woollen,  and  for  cleaning  and  wliitening 
cottons,  is  made  bv  the  following  process: — 

Take  1  lb.  of  tlie  best  oil  of  vitriol,  which  pour 
upon  I  ounce  of  the  best  Spanish  flora  indigo,  well 
pounded  and  sifted;  add  to  this,  after  it  has  been 
well  stirred,  a  small  lump  of  common  peai-1-ash  as 
big  as  a  pea,  or  from  that  to  the  size  of  2  peas;  this 
will  immediately  raise  a  great  fermentation,  and 
cause  the  inJigo  to  dissolve  in  minuter  and  finer 
[•articles  thai\  otherwise.  As  soon  as  this  fermen- 
tation ceases,  put  it  ii.io  a  bottle  tightly  corked, 
and  it  <Tiay  be  used  the  next  day.  Obic;rve,  if  more 
than  the  (]uantity  prescribed  of  pearl  ash  should  be 
used,  it  will  deaden  and  sully  the  colour. 

Chemic  for  green,  as  above  for  blue,  is  made  by 
only  adding  one-fourth  more  of  the  oil  of  vitriol. 

If  the  chemic  is  to  be  used  for  woollen,  East  In- 
dia indigo  will  answer  the  purpose  even  better  than 
Spanish  indigo,  and  at  one  quarter  of  the  price;  but 
the  oil  of  vitriol  is  good  for  both. 

To  make  a  solution  of  tin  in  aqna  regiu. 
Mix  together  8  ounces  of  filtered  river  water, 
and  8  ounces  of  double  aqua  fortis;  add  gradually 
half  an  oinice  of  sal  ammoniac  dissolved  piece  by 
piece,  and  2  drachms  of  salt-petre.  Tlien  take  1 
ounce  of  refined  block  tin:  put  it  into  an  iron  pan, 
and  set  it  over  the  fire;  when  melted,  hold  it  4  or 
5  feet  over  the  vessel,  and  drop  it  into  water,  so  as 
to  let  it  fall  in  pieces. 

Next  put  a  small  piece  of  this  granulated  tin  into 
the  above  aqua-regia,  and  when  the  last  piece  dis- 
appears, add  more  gradually  till  the  whole  is  mix- 
ed; mind  and  keep  it  firmly  corked.  When  finished 
it  will  produce  a  most  excellent  yellow,  though 
should  it  fail  in  thai,  respect,  it  will  not  be  the 
worse  for  use;  keep  it  cool,  as  heat  will  injure  and 
even  spoil  it. 

To  make  muriate  of  tin. 
Fake  8  ounces  of  muriatic  acid,  and  dissolve  in 
It,  by  slow  degrees,  half  an  ounce  of  granulated 
tin;  when  this  is  done  pour  oft"  the  clear  liouid  into 
a  bottle  and  weaken  it,  if  required,  with  pure  fil- 
tered river  water. 

To  determiie  tlie  effect  of  various  tvaters  on  differ- 
ent colours. 
Snow  water  contains  a  little  muriate  of  lime,  anil 
some  slight  traces  of  nitrate  of  lime;  rain  water  has 
the  same  salts  in  a  larger  quantity,  and  also  caibo- 
luc  acid;  spring  water  most  frequently  contains 
carbonate  of  lime,  muriate  of  lime,  muriate  of  soda, 
or  carbonate  of  soda.  River  water  has  the  same  sub- 
stances, but  in  less  aoundance.  Well  water  contains 
sulphate  of  lime  or  nitrate  of  pot-ash  besides  the 
nbove-named  salts.  Should  the  water  contain  a  salt, 
\)r  a  mineral  acid,  in  tlie  first  mstance,  fn  acid  will 
oe  requisite  to  neutralize  it,  and  in  the  second,  an 


alkali.  I'hus  waters  of  any  quality  may  be  satm-iit- 
ed  by  their  oi>posites,  and  rendered  neutral. 
To  discharge  colours. 
The  dyers  generally  put  all  coloured  silks  whuh 
are  to  be  discharged,  into  a  coi/jier  in  which  hall  a 
pound  or  a  pound  of  white  soap  has  been  dissolve  1. 
They  are  then  boiled  off,  and  when  the  copp-^r 
begins  to  be  too  full  of  colour,  the  silks  are  takvr 
out  and  rinsed  in  warm  water.  In  the  intei'im  a 
fresh  solution  of  soap  is  to  be  added  to  the  copjM  r 
and  then  proceed  as  before  till  all  the  colour  is  dis- 
charged. Fov  those  colours  that  are  wanted  to  be 
effectually  discharged,  such  as  greys,  cinnamon* 
&c.  when  soap  does  not  do,  tartar  must  be  used 
For  slate  colours,  greemsh  drabs,  olive  drabs,  &c. 
oil  of  vitriol  in  warm  water  must  be  used;  if  olhet 
colours,  roche  alum  must  he  boiled  in  the  copper, 
then  cooled  down  and  the  silks  entered  and  boiled 
oft",  recollecting  to  ri.'se  them  before  they  are  again 
dyed.  A  small  quantity  of  muriatic  acid,  diluted 
in  warm  water,  must  be  used  to  discharge  some 
fast  colours;  the  goods  must  be  afterwards  uell 
rinsed  in  warm  and  cold  water  to  prevent  any  injurv 
to  the  stalk. 

To  discharge  cinnamons,  greys,  &'c.  ivheTi  dtjea 
too  fill. 
Take  some  tartar,  pounded  in  a  mortar,  sift  't 
into  a  bucket,  then  pour  over  it  some  boiling  wa- 
ter. The  silks,  &c.  may  then  be  rim  through  tiic 
clearest  of  this  liquor,  which  will  discharge  the  co- 
lour; but  if  the  dye  does  not  take  on  again  evenly, 
more  tartar  may  be  added,  and  the  goods  run 
through  as  before. 

To  re-di/e,  or  cliange  the  colours  of  garments,  SJc. 
The  change  of  colour  depends  upon  the  ingredi- 
en' 3  with  which  the  garments  have  been  dyed. 
Sometimes  when  these  have  been  well  cleane<l, 
more  dyeing  stuff  must  be  added,  which  will  aftord 
the  colour  intended;  and  sometimes  the  colour  al- 
ready on  the  cloth  must  be  discharged  and  the  ar- 
ticle re-dyed. 

Every  colour  in  nature  will  dye  black,  whether 
blue,  yellow,  red  or  brown,  and  black  will  always 
dye  black  again.  All  colours  will  take  the  same 
colour  again  which  \.hey  already  possess;  and  blues 
can  be  made  green  or  black;  green  may  be  made 
brown,  and  brown  green,  and  every  colour  on  re- 
dyeing  will  take  a  darker  tint  than  at  first. 

Yellows,  browns,  and  blues,  are  not  easily  di». 
charged;  maroons,  reds  of  some  kinds,  olives,  &^c 
may  be  discharged. 

For  maroons,  a  small  quantity  of  roche  alum 
may  be  boiled  in  a  copper,  and  when  it  is  dissolv- 
ed, put  in  the  goods,  keep  them  boiling,  and  prt)- 
bably,  in  a  few  minutes,  eno  tgh  of  it  will  be  dis- 
charged to  take  the  colour  intended. 

Olives,  greys.  Sec.   are  discharged  by  putting  in 
two  or  three  table  spoonsful,  more  or  less,  of  oil 
of  vitriol:  then  put  in  the  garment,  &c.  and  boil, 
and  it  will  become  white.    If  chemic  green,  either 
alum,  pearl-ash,   or  soap,  will  discharge  it  oft  to 
the  yellow;  this  yellow  may  mostly  be  boiled  oft 
v.ith  soap,  if  it  has  received  a  preparation  for  tak- 
ing the  chemic  blue.     Aluriatic  acid  used  at  a  hand 
heat  will  discharge  most  colours.     A  black  niav 
be  dyed  maroon,    claret,  green,  or  a  dark  brown'; 
and   it    often    happens  that   black  is  dyed  claret, 
green,  or  dark  brown;  but  green   is   the  princi|iai 
colour  into  which  black  is  changed. 
To  alum  silks. 
Silk  should  be  alunied  cold,  for  when  it  is  alum  • 
ed  hot,  it  is  deprived  of  a  great  uart  of  its  lustre. 
The  alum  liquor  should  alw:iys  be  strong  for  silks, 
as  tlwy  take  the  dye  more  readily  after  wards. 
To  d^e  Silk  blue. 
Silk  is  dyed  light  blue  by  a  ferment  of  six  parte 


84 


UNIVERSAL  RECEIPT  ROOK. 


of  bran,  six  nf  indis^o,    six  nf  potass,   and   one  oF 
TnaJilcr.     'To  dye  it  of  a  dark  Mue,   it  must  previ- 
ously feoeive  wliat  '\^  cA\i't\  a gronml-coloiir;  a  red 
dje-stuft",  called  arcliil,  is  used  for  lliis  puri)ose. 
7V»  dye  cctton  and  linen  blue. 

Cotton  and   linen  are  dyed  l)lue  by  a  solution  of 
one  part  of  invlisjo,  one   part  of  green   sulphate  Oi 
iron,  and  two  pai-ts  of  f|uick-linie. 
Yellow  dyes. 

The  principal  colouring  matters  for  dyeing  yel- 
low, are  weld,  fustic,  and  quercitron  bark.  Yel- 
low colouring  matters  have  too  vv^ak  an  affinity 
(or  clotli,  to  produce  (lermauent  colours  without 
vue  use  of  mordiuits.  Cloth,  therefore,  before  it 
is  dyed  yellow,  is  always  prepared  by  soaking  it 
in  alumine.  Oxide  of  tin  is  sometimes  used  when 
very  fine  yellows  are  wanting.  Tan  is  often  em- 
ployed as  subsidiary  to  alumine,  and  in  order  to 
fix  it  mo''e  copiously  on  cotton  and  linen.  Tartar 
isalso  used  as  an  auxiliary,  to  brighten  the  colour; 
and  muriate  of  soda,  sidphate  of  lime,  and  even 
sidphate  of  iron,  to  render  the  shade  deeper. 
The  yell  -w  dye  l)y  means  of  fustic  is  more  perma- 
nent, but  not  so  beautiful  as  that  given  by  weld, 
or  (piercitron.  As  it  is  permanent,  and  not  much 
injured  by  acitls,  it  is  often  used  in  dyeing  com- 
pound colours,  where  a  yellow  is  required.  The 
mordant  is  alumine.  When  the  mordant  is  oxide 
of  iron,  fustic  dyes  a  good  permanent  drab  colo'Jr. 
Weld  and  quercitron  bark  yield  neaily  the  same 
kind  of  colour;  but  the  bark  yields  colouring  mat- 
ter in  greater  abundance  and  is  cheaper  than  weld. 
I'ho  method  of  using  each  of  these  dye-stuffs  is 
nearh'  the  same. 

To  dye  ivooUeiis  yelloia. 

Wool  may  be  dyed  yellow  by  the  following  pro- 
cess; let  it  be  boiled  for  an  hour,  or  more,  with 
abo 'e  one-sixth  of  its  weight  of  alum,  dissolved  in 
sufficient  quantity  of  water  as  a  mordant.  It  is 
ihen  to  be  plunged,  without  being  rinsed,  into  a 
bath  of  warm  water,  containing  as  much  querci- 
tron bark  as  equals  the  weight  of  the  alum  em- 
ployed as  a  mordant.  The  cloth  is  to  be  turned 
through  the  boiling  liquid,  till  it  has  acquired  tiie 
intended  colour.  Then,  a  quantity  of  clean  ])0w- 
dered  chalk,  equal  to  the  hundreth  part  of  the 
weight  of  the  cloth,  is  to  be  stirred  in,  and  the 
operation  of  dyeing  continued  for  eight  or  ten  mi- 
nutes longer.  Jiy  this  method  a  pretty  deep  and 
vely  yellow  may  be  given. 

For  very  bright  orange,  or  golden  yellow,  it  is 
(ecessary  to  use  the  oxide  of  tin  as  a  monlant. 
For  producing  bright  golden  yellows,  some  alum 
must  be  added  along  with  the  tin.  To  give  the 
Velio w  a  delicate  gi  ;en  shade,  tartar  must  be 
added  in  different  proportions,  according  to  the 
shade. 

To  dye  silks  yelloiv. 

Silk  may  be  dyed  of  different  shades  of  yellow, 
either  by  weld  or  quercitron  bark,  but  the  last  is 
die  cheaiiest  of  the  two.  I'iie  Y^roportion  should 
3e  from  one  to  two  parts  of  bark,  to  twelve  parts 
of  silk,  according  to  the  shade.  The  bark,  tied 
u()  in  a  bag,  should  be  put  into  the  dyeing  vessel, 
whilst  the  water  which  it  contai-ns  is  cold;  and 
when  it  has  acquired  the  heat  rf  about  lOJ  degrees, 
the  silk,  having  been  previously  alumed,  should  be 
'iljiped  in,  and  continued,  till  it  assumes  the  wish- 
cd-for  colour.  When  the  shade  is  required  to  be 
deep,  a  little  chalk,  or  pearl-ash,  should  be  added 
I'jwards  tlie  end  of  the  operation. 

To  dye  linens  and  cottons  yellow. 

The  mordaut  should  be  acetate  of  alumine,  pre- 
pared b)'  dissolving  one  part  of  acetate  of  leaJ,  and 
i.iree  parts  of  alum,  in  a  sufficient  quantity  of  wa- 
:cr.  This  s  >lutiou  should  be  heate  \  to  the  tem- 
vtirature  of  JOO  decrees:  t!ie  cloth  should  be  soak- 


ed iri  it  for  two  hours,  then  wrung  out  and  dri'^l. 
The  soaking  may  be  repeated,  and  the  'lolh  again 
dried  as  before.  It  is  tiien  to  be  bar  ly  wetted 
with  lime-water,  and  afterwards  dried.  The  soak- 
ing in  the  acetate  of  alumine  may  be  again  repeal- 
ed; an<l  if  the  thsde  of  yellow  is  required  to  be 
very  bright  and  durable,  tiie  alternate  wetting  with 
lime-water  and  soaking  in  the  mordant  may  be  re- 
peated three  or  four  ''mes. 

The  dyeing-bath  is  prepared  by  putting  12 or  T8 
parts  of  (piercitron  bark  (according  to  the  depth  of 
the  shade  recjuired),  tied  up  in  a  b;ig,   into  a   suf- 
ficient quantity  of  cold    water.     Into  this  bath  the 
cloth   is  to  be  put,  and  turned  in  it  for  un  hour, 
vvnile  its  temperature  is  gradually  raised  to  about 
120  degrees.     It  is  then  to  be  brought  to  a  boiling 
heat,  and  the  cloth  allowed  to  remain  in  it  only  foi 
a  few  minutes.     If  it  is  kept  long  at  a  boiling  heat, 
the  yellow  acquires  a  shade  of  brown. 
To  fix  a  fine  mineral  yellow  upon  wool,   silk,  cot- 
ton, hemp,  &c. 
lV«.x  one  pound  of  sulphur,  two  pounds  of  white 
oxide  of  arsenic,  and  five  parts  of  pearl-ash;  and 
melt   the   whole    in  a  crucible,   at  a  heat  a  little 
sh.rt  of  redness.     The  result  is  a  yellow  mass, 
which  is  to  be  dissolved   in    hot  water;  and  the  li- 
quor filtrated,  to  separate  it  from  a  sediment  form- 
ed chiefly  of  metallic  arsenic,   in   shining  plates, 
and  in  a  small  part,  of  a   chocolate-coioured  mat- 
ter, which  ajipears  to  be  a  sub-sulphuret  of  arsenic 
Dilute  the  filtrated  liquor,  then  add  weak  sulphu- 
ric acid,   which  produces  a  flocculent  precipitate, 
of  a  most  brilliant  yellow  colour.  This  precipitate, 
washed  ujion  a  cloth  filter,  dissolves  with  the  ut- 
I  most  ease  in  liquid  ammonia,  giving  a  j'ellow  so- 
j  lution,   which   colour  is  to  be  removed  by  an  ex- 
I  cess  of  the  same  alkali. 
I  To  prepare  realgar. 

I  The  most  brilliant  and  permanent  yellow  that 
I  can  be  imagined,  is  the  sulphnret  of  arsenic,  or 
realgar,  into  which,  mjre  or  less  diluted,  accord- 
ing to  the  depth  of  tint  required,  the  wool,  silk, 
cotton,  or  linen,  is  to  be  di|H)ed.  AU  metallic 
utensils  must  be  carefully  avoided.  ^VIlen  the 
stuffs  come  out  of  this  bath  they  are  colourless, 
but  they  insensibly  take  on  a  yellow  hue  as  the 
ammonia  evaporates.  They  are  to  be  exposed  as 
equally  as  possible  to  a  current  of  open  air;  and 
when  the  colour  is  well  come  out,  and  no  longer 
heightens,  they  are  to  be  washed  and  dried. 

Wool  should  be  fulled  in  the  ammoniacal  solu- 
tion, and  should  remain  in  it  till  it  is  thoroughly 
soaked;  then,  very  slightly  and  uniformly  pressed, 
or  else  merely  set  to  drain  of  itself  Silk,  cotton, 
hemp,  and  Hax,  are  only  to  De  dipped  in  the  dye- 
ing liquid,  which  they  easily  take.  They  must 
then  be  well  pressed. 

The  sulphuret  of  arsenic  will  give  every  ima- 
ginable tint  to  stuffs,  from  the  deep  golden  yellow 
to  the  lightest  straw-colour,  which  has  the  inva- 
riable advantage  of  never  fading,  of  lasting  even 
longer  than  the  stuffs  themselves,  and  of  resisting 
all  re-agents,  except  alkalies.  Hence  it  is  [lecii- 
liarly  fitted  for  costly  tapestry,  velvets,  and  other 
articles  of  furniture  which  are  not  in  danger  of  be- 
ing washed  with  alkalies  or  soap,  and  to  which  the 
durabilit}'  of  colour  is  a  most  important  object.  It 
may  also  be  used  with  advantage  in  paper-staining. 
Red  dyes. 
The  colouring  matters  employed  for  dyeing  red, 
are  archil,  madder,  carthamus,  kermes,  cochineal, 
and  Brazil-wood. 

1 0  dye  woollens  red,  crimson,  and  scarlet. 
Coarse  woollen  stuffs  are  dyed  red  with  madder 
or  archil:  but  fine  cloth  is  almost  exclusively  dye'l 
with  cochineal,    though  the  colour  which   it  re- 
ceives from  kermes  is  much  more  durable.      Bra- 


DYEING. 


8V 


sil  wood  is  scarcely  used,  except  as  an  auxiliary, 
Decause  ilie  colour,  which  it  imparts  to  wool,  is  not 
permanent 

Wood  is  died  ciimson,  by  first  impre<jnatins;  it 
with  alnmine,  hy  means  of  an  ahim  bath,  and  tiien 
boiliuf;  it  in  a  decoction  of  cochineal,  till  it  has 
acquired  the  wished-for  colour.  The  ci-imson  will  be 
finer,  if  th  J  ti'i-ranrdant  is  substitutetl  for  alum; 
indeed,  it  is  usual  with  dyers,  to  add  a  little  nitro- 
niuriate  of  tin,  when  they  want  fine  crimsons.  The 
addition  of  archil  and  potass  to  tiie  cochineal,  both 
ren<lers  tiie  crimson  darker,  and  gives  it  more 
bloom;  but  the  bloom  very  soon  vanishes.  For 
paler  crimsons,  one-half  of  the  cochineal  is  with- 
diawn,  and  madder  substituted  in  its  place. 

Wool  may  be  dyed  scarlet,  by  first  boiling  it  in 
a  solution  of  murio-sulpliate  of  tin,  then  dyeing  it 
pale  yellow  with  quercitron  bark,  and  afterwards 
crimson  with  cochineal;  for  scarlet  is  a  compound 
colour,  consisting  of  crimson  mixed  with  a  little 
vellow. 

To  carry  the  colour  into  the  body  of  clith. 
Make  the  moistened  cloth  pass  through  between 
rollers  placed  within  at  the  bottom  of  the  dye-vat; 
so  that  the  web,  passnig  from  one  windlass  through 
the  dj'e-vat,  and  being  sti'ongly  compressed  by  the 
rollers  in  its  passage  to  another  windlass,  all  the 
remaining  water  is  driven  out,  and  is  re-placed  by 
the  colouring  liquiil,  so  as  to  receive  colour  into 
its  very  centre.  The  winding  should  be  continued 
backwards  and  forwards  from  one  windlass  to  the 
•  itiier,  and  through  the  rolling-press,  till  the  dye  is 
of  soffiiient  intensiiv. 

'To  dye  silks  red,  ciimson,  &c. 
Silk  is  usually  dyed  red  with  cochineal,  or  car- 
ihamus,  and  sometimes  witii  Hrazil-wood.  Kermes 
rtoes  not  answer  for  silk;  madder  is  scarcely  ever 
used  for  that  purpose,  because  it  aoes  not  yield  a 
colour  bright  enough.  Archil  isen:pIoyed  to  give 
silk  a  uloom;  but  it  is  scarcely  ever  used  by  itself, 
unless  when  the  colour  wanted  is  lilac. 

Silk  may  be  dyeil  crimson,  by  steeping  it  in  a 
solution  of  al".m,  and  then  dyeing  it  in  the  usual  way 
in  a  cochineal  batli. 

TL.;  colours  known  by  the  names  of  poppy,  cher- 
ry, rose,  and^tfs/i  c.-tur,  are  given  to  silk  hy  means 
cif  earthamus.  The  [iroccss  consists  merely  in  kee|>- 
ing  the  silk  as  long  as  it  extracts  any  colour,  in  an 
alkaline  solution  of  earthamus,  into  which  as  much 
lemon-juice,  as  gives  it  a  fine  cher-y-red  colour, 
has  been  poured. 

Silk  cannot  be  dyed  a  full  scarlet;  but  a  c(jlour 
approaching  to  scarlet  may  be  given  to  it,  by  first 
impregnating  the  stuff  with  murio-sulphate  cf  tin, 
»ntl  afterwards  dyeing  it  in  a  bath,  composed  of 
fiiur  parts  of  cochineal,  and  four  parts  <~f  quercitron 
bark.  To  give  the  colour  more  boJy,  both  the 
mordant  and  the  dye  may  be  repeated. 

A  colour,  approaching  to  scarlet,  may  be  given  to 
silk,  by  first  dyeing  it  in  ci'imson,  then  dyeing  it 
with  cartiiamns;  and  lastly,  yellow,   without  heat. 
To  dye  linens  and  cottons  red,  scarlet,  &c. 
Cotton  and  linen  are  dyed  red  with  madder.   The 
process  was  borrowed  from  the  east;  hence  the  co- 
{•lur  is   often   called  Adrianople,   or  1~urkey-red. 
The  cloth  is  first  impregnated  with  oil,  tlien  with 
galls,  and  lastly  with  alum.     It  is  then  boiled  for 
an  hour  in  a  decoction  of  madder,  which  is  com- 
monly mixed  with  a  quantity  of  blood.     After  the 
cl  )lh  is  dyed,  it  is  plunged  into  a  soda  ley,  in  or- 
di-r  to  bi'ighten  the  colour.    The  red,  given  by  this  | 
process,   is  very   permanent;  and    when    properly  ; 
cenducted,  it  is  exceedingly  beautTul.     The  whole  i 
difliculty  con£ists  in  the   application  of  the  mor-  i 
ilaiit,  which   is   by  far   the  most  complicated   em- 
ployed ill  the  whole  art  of  dyeing. 

Cotton  may  be  dved  scarlet,  by  means  of  muriu- 


sulphate  of  tin,  cochineal,  and  quercitron  bark, 
used  as  for  silk,  but  t^ie  colour  is  too  fading  to  be 
of  any  value. 

Jilack  dyes. 

The  substances  employed  to  give  a  black  colour 
to  cloth,  are  red  oxide  of  iron  and  tan.  These 
two  s'abstances  have  a  strong  atiinity  for  pach  other 
and  when  combined,  assume  a  deep  black  colour, 
not  liable  to  be  destroyed  by  the  action  of  air  ot 
light. 

Logsvood  is  usually  empluved  as  an  auxiliary 
because  it  communicates  lustre,  and  adds  conside- 
rably to  the  fulness  of  the  black.  It  is  the  wood 
of  a  tree  which  is  a  native  of  several  of  the  West- 
India  islands,  and  of  that  part  of  Mexico  which 
surrounds  the  bay  of  Honduras.  It  yields  its  co- 
louring matter  to  water.  The  decoction  is  at  first 
a  fine  red,  bordering  on  violet:  but  if  left  to  itself, 
it  gradually  assumes  a  black  colour.  Acids  give  it 
a  deep  red  colour;  alk;>'ies,  a  deep  violet,  inclin- 
ing; to  brown;  sulphate  of  iron  renders  it  as  black 
as  ink,  and  occasions  a  precipitate  of  the  same  co- 
lour. 

Cloth,  before  it  receives  a  black  colour,  is  usu- 
ally dyed  blue:  this  renders  the  colour  much  fuller 
and  finer  than  it  would  otherwise  be.  If  th  ;  cloth 
is  coarse,  the  blue  dye  may  be  too  expensive;  in 
that  case,  a  brown  colour  is  given  by  means  of 
«  ainut-peels. 

I'o  dye  -woollens  black. 

Wool  is  dyed  black  by  the  following  process.  If 
Is  boi'sd  for  two  hours  in  a  decoction  "of  nut-galls, 
and  afterwards  kept,  for  fvo  hours  more,  in  a  bath, 
composed  o''  logwood  and  sul[)hate  of  iron;  kept, 
during  the  whole  time,  at  a  scalding  heat,  but  not 
boiling.  j>uring  the  ojieration,  it  must  be  fre- 
quent/j  rx"  osed  t'  the  air;  because  the  green  ox- 
ide of  iron, of  which  the  sulphate  is  composed,  must 
be  conve'ted  into  red  oxide  by  absorbing  oxygen, 
before  the  cloth  can  accpiire  a  proper  colour.  The 
common  proportions  are  five  parts  of  galls,  five  of 
sulphate  of  iron,  and  thirty  of  logwood,  for  every 
hundred  of  cloth.  A  little  acetate  of  copper 
is  coramonlj  added  to  the  sulphate  of  iron,  be- 
cause it  is  tlwught  to  improve  the  colour. 
To  dye  stlks  black. 

Silk  is  dyed  nearly  in  the  same  manner.  It  is 
capable  ol  combining  with  a  great  deal  of  tan;  the 
quantity  given  is  varied  at  the  pleasure  of  the  artist, 
by  allowing  the  silk  to  remain  a  longer  or  shorter 
time  ia  tlie  decoction. 

'J'o  dye  cottons  and  linens  black. 

The  cloth,  previously  dyed  blue,  is  steeped  lor 
-24  hours  in  a  decoction  of  nut-galls.  A  bath  is 
l)repared  containing  acetate  of  iron,  formed  by 
satu;--aling  acetous  acid  with  brcrwn  oxide  of  iron: 
into  this  bath  the  cloth  is  [nit  in  small  ([Uiintities  at 
a  time,  wrought  with  the  band  for  a  quarter  of  an 
hour;  then  wrung  out,  and  aired  again;  wrought  in 
a  fresh  quantity  of  the  bath,  and  afterwards  aired. 
These  alternate  processes  are  repeated  till  the  co- 
lour wanted  is  given:  a  decoction  of  alder  bark  if 
usually  mixed  with  Ihe  liquor  containing  the  imt 
galls. 

To  dye  ivool,  &c.  brotun. 

Brown,  or  fawn  colour,  though  in  fict  a  com 
pound,  is  usually  ranked  ain.iiigttie  simple  colours, 
because  it  is  ap[)lied  to  cloth  by  a  single  process. 
Various  substances  are  used  for  brown  dv   s. 

AV"alnut-peels,  or  the  green  covering  oi  the  wal- 
nut, when  first  sei)arated,  are  white  internally,  but 
soon  assume  a  brown,  or  eve.i  a  black  coloar,  on 
exposure  to  the  air.  They  readily  yield  their  co- 
louring matter  to  water.  They  are  usually  kept  lu 
large  casks,  covered  w  ith  water,  for  aoove  a  year 
before  they  are  used.  Todye  wool  brown  \\  ithlhem, 
nothins  more  is  necessary,  than  to  steej)  the  cloth 


U>nVERSAL  RECEIPT  BOOK. 


in  a  decoction  of  tliem  tii  ':t  has  acquire'l  the 
wisheil-for  colour.  The  depth  of  tlie  shade  is  pro- 
jiortional  to  the  strenijth  of  the  decoction. 

The  root  of  the  walnut-tree  contains  the  same 
colourinu;  matter,  hut  in  smaller  quantity.  The 
bark  of  the  birch  also,  and  many  otliei-  U-ees,  may 
be  used  t^r  the  same  purpose. 

To  (lye  compoimd  colours. 

Compound  colours  are  produced  t;y  mixing  to- 
g;ethertwo  simple  ones;  or  whicti  is  the  same  tiling 
t)v  dyjing  cloth  first  of  the  simple  colour,  and  then 
bv  another.  Tliese  colours  vary  to  infinity,  ac- 
cording to  the  proportions  of  tlie  ingredients  em- 
ployed. From  blue,  red,  and  yellow,  red  olives 
antl  greenish  greys  are  made. 

From  blue,  red,  and  brown,  olives  are  made 
from  the  lightest  to  the  darkest  shades;  and  by 
giving  a  greater  shade  of  red,  the  slated  and  laven- 
der greys  are  made. 

From  blue,  red,  and  black,  g'eys  of  all  shades 
are  made,  such  as  sag-e,  pigeon,  slate,  and  lead 
greys.  The  king's  or  prince's  colour  is  duller  than 
usual;  this  mixture  produces  a  variety  of  lines,  or 
colours  almost  to  infinity. 

From  yellow,  blue,  and  brown,  are  made  the 
goose  dung  and  olives  of  all  kinds. 

From  brown,  blue,  and  black,  are  produced 
brown  olives,  and  their  shades. 

From  the  red,  yellow,  and  brown,  are  derivv,d 
the  orange,  gold  colour,  feuille-mort,  or  faded  leaf, 
dead  carnations,  cinnamon,  faiun,  and  tobticco,  by 
'.ising  two  or  three  of  the  olours  as  required. 

From  yellow,  red,  and  black,  bro-ums  of  every 
shade  are  ma<le. 

PVom  blue  and  yellow,  greens  of  all  shades. 

From  red  and  blue,  purples  of  all  kinds  are 
formed. 

To  dye  different  shades  of  gi^een. 

Green  is  distinguished  by  dyers  into  a  variety  of 
shades,  according  to  the  depth,  or  the  prevalence 
of  either  of  the  component  parts.  Thus,  we  have 
se.i-green,  grass-green,  pea-green,  8cc. 

Wool,  silk,  and  linen,  are  usually  dyed  green, 
by  giving  them  first  a  blue  colour,  and  afterwards 
dyeing  them  yellow;  when  the  yeZ/ow  is  first  given, 
several  inconveniences  follow:  the  yellow  partly 
separates  again  in  the  blue  vat,  and  communicates 
a  green  colour  to  it;  thus  rendei-ing  it  useless  for 
every  other  purpose  except  dyeing  green.  Any  ot 
the  us'jal  processes  for  dyeing  blue  and  yellow, 
may  be  followed,  taking  care  to  proportion  the 
depth  of  the  shades  to  that  of  the  green  required. 

When  sulphate  of  indigo  is  employed,  it  is  usual 
to  mix  all  the  ingredients  together,  and  to  dye  the 
cloth  at  once;  this  produces  what  is  known  by  the 
name  of  Saxon,  or  English  green. 

To  dye  violet,  purple,  and  lilac. 

AVool  is  generally  first  dyed  blue,  and  after- 
wards scarlet,  in  the  usual  manner.  iJy  means  of 
cochineal  mixed  w  ith  sulphate  of  indigo,  the  pro- 
cess mav  be  performed  at  once.  Silk  is  first  dyed 
crimson,  bv  means  of  cochineal,  and  then  dipped 
into  the  indigo  vat.  Cotton  and  linen  are  first  dyed 
blue,  and  then  dipped  m  a  decoction  of  logwood; 
but  a  more  permanent  colour  is  given  by  means  of 
■  Txide  of  iron. 

To'dye  olive,  orange,  and  dnnainon. 

When  blue  is  combined  with  red  and  yellow  on 
cloth.  i.iC  resulting  colour  is  olive.  Wool  may  be 
dyed  orangH,  by  first  dyeing  it  scarlet,  and  then 
yellow.  VVhcn  it  is  dyed  first  with  madder,  the 
result  is  a  cinnamon  colour. 

Silk  is  dyed  orange  by  means  of  carthamus;  a 
cinnamon  colour  by  logwood,  Brazil-wood,  unil 
fustic,  mixed  together. 

Cotton  and  linen  receive  a  cinnamon  colour  by 
ca&ans  of  weld  and  madder;  and  an  olive-colour 


by  being  ])assed  through  a  blue,  yellow,  and  then  s 
madder  bath. 

To  dye  grey,  drab,  and  dark  broiim. 

If  cloth  is  previously  combine<l  with  browr.  oxide 
of  iron,  and  afterwards  dyed  yellow  with  querci- 
tron b^rk,  the  result  w'ill  be  a  drab  of  difterent 
shades,  acco"  lingto  the  proportion  of  mordant  em- 
ployed. When  the  proportion  is  small,  the  coloui 
inclines  to  olive,  or  yellow;  on  the  contrary,  the 
drab  may  be  deepened,  or  saddened,  as  the  dyers 
term  it,  by  mixing  a  little  sumach  with  the  bark. 
To  dye  a  black  -upon  cotton,  linen,  and  mixen 
goods. 

Take  tar,  iron  liquor  of  the  veiy  best  quality; 
add  to  each  gallon  thereof,  three  quarters  of  a 
pound  of  fine  flour,  and  boil  it  to  the  consistency 
of  a  thin  paste.  Put  the  liquor  or  paste  abovemen- 
tioned  into  a  tub  belonging  to  a  macliine  used  in 
the  process.  The  goods  intended  to  be  dyed  are 
wound  upon  a  roller,  and  passed  through  the 
liqucr  or  (laste,  betwixt  the  two  rollers;  thereby 
completely  staining  or  dyeing  the  whole  mass  or 
body  of  the  cloth.  Pass  them  into  a  very  hot  stove 
or  drying-house  till  dry,  then  take  cow's  dung,  put 
it  into  a  large  copper  of  water  about  scalding  hot, 
and  mix  it  well  together,  through  which  pass  the 
piece  of  cloth  until  it  be  thoroughly  softened.  Wash 
the  gooils,  so  (liuiged,  extremely  well  in  water. 
Take  a  quantity  of  madder,  or  logwood,  or  su- 
mach, or  all  of  them  mixed  together,  as  the  strength 
of  the  cloth  and  nature  of  the  colour  may  require, 
and  put  them  into  a  copper,  or  tub  of  hot  water 
then  enter  the  goods  before  mentioned  in  this  li- 
quor, and  keej)  rinsing  or  moving  them  therein, 
until  they  are  l)rought  up  to  the  strength  of  colour 
recjuired.  Have  the  goods  again  well  washed  aiid 
dried.  For  dyeing  black,  it  will  be  proper  to  pass 
the  goods  a  second  time  through  the  above  opera- 
tions; adding  more  or  less  of  llie  dyeing-woods  as 
before.  If  after  the  above  operations  the  Snade  of 
colour  is  too  full,  or  too  mu  h  upon  the  red  hue, 
it  will  be  necessary  to  give  them  a  little  sumach, 
and  then  run  them  through  a  liquor  niade  from  iron 
and  owler,  or  alder  bark. 

Another  method. 

Take  common  iron  liipior,  and  add  3-4ths  of  a 
pound  of  fine  flour,  and  by  boiling  bring  it  to  the 
consistency  of  a  thin  paste;  or  instead  of  flour,  add 
glue  or  linseed,  or  gujn,  or  all  of  them  mixed  to- 
gether, till  i-  is  brought  to  a  proper  thickness. 
Then  pass  the  goods  through  the  machine,  and 
follow  the  before  mentioned  operations. 
'To  dye  olives,  bottle  greens,  purples,  broxcrns,  cm' 
namons,  or  sniiffs. 

Take  common  iron  liquor,  or  common  ii-on  li- 
quor with  aium  dissolved  therein,  in  quantity  of 
each  accorihng  to  the  shade  of  colour  wanted,  made 
into  a  paste  or  liquid,  by  adding  flour,  gum,  glue, 
linseed,  or  one  or  more  of  them  as  betore.  Then 
[)Ut  the  licjuor  or  paste  above  mentioned  into  a  tub 
belonging  to  the  machine,  and  pass  the  goods  so 
intended  to  be  dyed,  through  the  machine.  Take 
them  from  the  machine,  and  hanr  lliem  up  in  a 
very  oool  room,  w  here  they  are  to  remain  till  the- 
roughlv  drv.  Take  cow's  dung,  put  it  into  a  large 
copper  of  hot  water,  and  mi...  it  well  together; 
through  which  pass  tlie  clotl(  or  roods  until  tho- 
roughly softened,  the  <|uantity  of  dung  and  time  re- 
quired, being  proportioned  ao  before. 

The  goods  after  this  proce'os  being  well  washed, 
take  a  (jnantity  of  liquor  maile  froi»  madder,  log- 
wood, sumach,  fustic,  Brazil,  woau,  quercitron 
bark,  peach  wood,  o--  other  woods,  to  produce  the 
colour  wanted,  oi- rnr re  of  them;  and  if  rt.^essary 
dilute  this  liquor  with  water,  according  to  the  shade 
or  fulness  of  colour  wanted  to  be  dyed.  Then  work 
the  goods  through  this  liquor  :   after  which  pasi 


DYEING. 


8> 


tnem  through  cold  or  warm  water,  according  to  the 
colour,  tlie  proper  application  of  which  is  well  known 
to  dyers,  adding  a  little  alum,  copperas,  or  Roman 
vitriol,  or  two  or  more  of  them,  first  dissolved  in 
water.  Then  wash  them  off  in  warm  water,  anj 
dry  them.  But  if  the  colour  is  not  sufficiently  full, 
i-epeat  the  same  operations  till  it  is  brought  to  the 
shade  required. 

7  'o  dye  crimson,  red,  orange,  or  yello-w. 
Take  red  liquor,  such  as  is  generally  made  from 
alum,  and  dilute  it  with  water  according  to  the 
strength  or  shade  of  colour  wanted  to  dye,  bring- 
ing it  to  the  consistency  of  a  paste  or  liquid,  as  be- 
fore described.  Then  pass  the  cloth  through  the 
raacliine;  which  being  dried  in  a  cool  room,  pass 
it  through  the  operations  of  dunging  and  washing 
as  before.  Take  a  quantity  of  liquor,  made  from 
cochineal,  madder,  peach-wood,  Jirazil,  logwood, 
woad,  fustic,  sumach,  or  any  two  or  more  of  them 
[proportioned  in  strengtii  to  the  shade  or  colour 
wanted  to  dye,  and  work  the  goods  through  this  li- 
quor till  they  are  brought  to  the  shade  of  colour 
required;  after  which  wash  them  in  cold  or  warm 
water,  and  dry  them. 

'Vo  dye  cotton,  -wool,  and  silk,  loith  Prussian  blue. 
Immerse  the  cotton  into  a  large  tub  of  water 
slightly  acidulated  and  charged  with  prussiate  of 
potass.  These  sorts  of  stuffs  dyed  in  Prussian  blue, 
and  tlien  in  olive  transformed  into  green,  are  par- 
ticularly sought  after  in  trade.  By  processes  ana- 
logous to  those  employeu  for  cotton  stuffs,  the  in- 
ventor has  obtained  tlie  same  shades  and  colours, 
on  samples  of  silk;  and  for  many  years,  he  has  even 
succeeded  in  fixing  Prussian  blue  on  wool,  and  in 
producing  on  cloth  the  same  shades  as  on  cotton 
and  silk. 

Dyeing  -with  Prussian  blue. 
By  the  following  process,  a  brilliant  and  perma- 
nent colour,  called  Raymond  blue,  from  its  pro- 
poser Mr  Raymond,  Professor  of  Chemistry  at 
Lyons,  may  be  produced;  a  colour  more  bright  tiian 
and  as  deep  as  that  obtained  from  indigo,  fur- 
aislring  likewise  a  sky-blue,  not  attainable  fi-ora 
that  substance. 

Tlie  silk,  after  its  usual  boiling  with  soap,  is  to 
he  cleansed  in  a  large  quantity  of  water;  it  is  then 
to  be  immersed  ii;  a  solution  of  the  i)er-sul[)hate  of 
iron  (copperas  of  a  dark  green),  the  oxide  of  which 
combines  with  the  silk — the  proper  quantity  of  fer- 
ruginous matter  the  silk  has  absorbed  is  indicated 
by  the  greater  or  less  intensity  of  the  yellow  colour 
It  presents.  It  is  then  to  be  rinsed  with  great  care 
to  remove  all  the  free  acid,  and  plunged  in  a  bath 
of  prussiate  of  potash  acidulated  by  sulphuric  acid. 
The  dyeing  is  effected  in  a  few  minutes.  When 
tliis  is  done  it  must  be  rinsed  again  in  clear  water, 
and  brightened  with  purified  urine  largely  diluted 
with  water,  into  which  is  occasionally  thrown  a  lit- 
tle acetic  acid. 

Chevreul's  mode  of  graduating  shades  of  colour 
from  Pnissiun  blue. 
Impregnate  each  parcel  of  silk  to  be  dyed  with 
a  different  proportion  of  the  oxide  of  iron  by  im- 
mersing it  in  a  solution,  the  strength  of  which  has 
been  regulated  accordingly.  For  the  deejjer  tones 
of  colour  employ  the  acetate,  and  for  the  otiiers  the 
JMuriate  or  sul[)iiate.  After  havint  properly  rinsed 
(in  separate  water)  each  parcel,  \l  is  to  be  dipp- 
ed into  <listinct  baths  of  the  prussiate  of  potash,  the 
qnuntity  of  r0uch  has  beai  nvMlc  to  correspond  with 
tlie  (juanlity  of  oxide  of  iron  previously  united  to  it. 
With  these  precautions  all  the  desired  shades  may 
bf  obtained.  Those  which  are  liglit  and  liavc  a 
greenish  cast  should  be  well  waslied  in  river  water, 
which  will  soon  j^oduce  the  blue  in  its  puritv. — If 
this  does  not  happen  a  very  -weak  solution  of  mu- 
riHiic  acid  will  produce  the  effect  to  a  certainty. 


To  precipitate  acetale»   of  lead  ana   copper,  sr. 
wool,  silk,  and  cotton. 

Soak  tlie  stuff  which  is  required  tc  be  dyed,  in  a 
solution  of  acetate,  or  rather  sub-acetate  of  1  .>ad, 
wring  it  wlien  it  comes  out  of  the  bath,  drying  it 
in  tlie  shade,  afterwards  wash  it,  and  again  im- 
merse it  in  water  chai'gcd  with  sulphuretted  hydro- 
gen gas,  B)'  this  process  are  obtained,  in  a  few 
minutes,  rich  and  well-laid  shades,  which  vary 
from  the  clear  vigone  colour  to  the  deep  brown, 
accordingto  the  force  of  the  mordant  and  the  num- 
ber of  the  immersions  of  the  stuffs  in  tlie  two  bath- 
ing vessels.  From  the  order  of  afl.nities,  it  is  thc- 
wool  which  takes  colour  the  best,  afterwards  thf 
silk,  then  the  cotton,  and  lastly  the  thread,  which 
'  appears  little  apt  to  combine  with  the  mordant. 

Tlie  different  colours  above  indicated,  resist  tiu; 
air  well,  likewise  feeble  acids,  alkalies,  and  boil- 
ing soap,  which  modify  their  shades  in  an  imper- 
ceptible manner,  and  these  shades  are  so  striking, 
that  it  will  appear  difficult  to  obtain  them  in  any 
other  manner. 

This  new  kind  of  dye  is  very  economical.  The 
sulphuretted  hydrogen  gas  is  obtained  from  a  mix- 
ture of  two  parts  of  iron  filings,  and  one  ft  urim- 
stone  melted  in  a  pot;  this  brimstone  fi  I  vuised, 
introduced  into  a  matrass,  and  the  gas  is  re.moved 
by  sulphuric  acid  extended  in  water  to  a  mild  heat. 
The  gas  absorbs  abundantly  in  cold  water. 
To  dye  cotton  cloth  black. 

Take  a  quantity  of  Molacca  nuts,  which  in  Pen- 
gal  are  sold  at  '2*.  per  cwt.,  and  boil  them  in  wa- 
ter, in  close  earthen  vessels,  with  tlie  leaves  of  the 
tree.  During  (he  boiling,  a  whitish  substance, 
formed  from  the  mucilage  and  oil  of  tiie  nuts,  will 
rise  to  the  surface;  this  must  be  taken  off  and  pre- 
served. The  cloth  intended  to  be  black  n.i  st  be 
printed  with  this  scum,  and  then  dyed,  after  which 
let  it  be  passed  through  lime  water,  when  the 
printed  figures  will  be  changed  to  a  full  and  pei'- 
maneiit  black. 

To  dye  -wool  a  permanent  blue  colour. 

Take  4  ounces  of  the  best  indigo,  reduce  it  to  a 
very  fine  powder,  and  add  1'2  pounds  of  wool,  io 
the  grease;  put  the  whole  into  a  cop[)er  large 
enough  to  contain  all  the  wool  to  be  dyed.  As 
soon  as  the  requisite  colour  is  obtained,  let  the 
wool  be  well  washed  and  dried.  The  liquor  re- 
maining may  be  again  used,  to  produce  lighter 
blues.  The  colour  will  he  as  beautiful  and  per 
manent  as  the  finest  blue,  produced  by  woad,  and 
the  wool,  by  this  method,  will  lose  less  in  weight 
than  it  it  had  been  previously  scoured. 
To  produce  tlw,  Swiss  deep  and  pale  red  topical 
mordants 

When  the  cotton  cloth  has  been  freed  by  steep- 
ing and  boiling  in  soap  and  water,  from  the  paste 
used  by  the  weaver,  and  an3'  other  iinpurilies  it 
may  have  acquired,  immerse  it  thoroughly,  or^  a 
it  is  called,  tramp  or  pad  it  in  a  soluticm  of  any  al- 
kali, and  oil  or  grease,  forming  an  imperfect  soaj), 
or  boil  it  iuany  of  the  perfect  soa[is  dissolved  in  wa- 
ter, or  in  a  solution  of  soda  and  gallipoli  oil,  in  the 
proportion  of  1  gallon  of  oil  to  '20  gallons  of  soda 
lees,  at  Uie  strengtii  of  four  degrees  and  a  lialf^ 
then  dry  the  cloth  in  the  stove,  and  repeat  tue  pro- 
cess several  times,  which  may  be  varied  at  plea- 
sure, according  to  the  lustre  and  durability  ol  the 
colour  wanted,  stove-drying  the  clotli  betueeii 
every  immersion.  To  the  above  solutions  add  a 
little  sheep's  tlung,  for  the  first  tnree  iiiimei  sions; 
these  are  called  the  dung  liquors;  alter  the  cloth 
has  received  the  dung  liquoi  j,  it  is  steeiied  for  ?.2 
hours  in  a  ([UunVity  of  water,  IIU  degrees  of  Fah- 
renheit; this  is  called  the  green  steep.  I'he  cloth 
being  again  stove-dried,  is  immersed  as  above  in  a 
solution  of  u.kali  and  oil,  or  grease,    or  boiled  Lu 


88 


UNIVERSAL  RECEIPT  BOOK. 


oerfect  soap  dissolved,  litre  widiout  tne  sheep's  | 
viung;  or  oitener,  £.ccor<ling  to  the  b'illiancy  of 
colours  wanted,  slove-tlning,  as  before,  between 
every  immersion;  these  arr  called  the  white  li- 
ijiiors.  Steep  the  cloth  for  12  hours  at  125  Fah- 
renheit, which  firms  what  is  called  the  white 
sleep.  The  cloth  being  now  thoroughly  washed 
in  cold  water,  and  drie(l,  is  ready  to  receive,  first, 
the  pink  mordant,  which  is  composed  as  follows: — 
take  equal  quantities,  by  measurement,  of  a  decoc- 
tion of  galls  at  the  slrengtli  of  four  to  six,  and  a 
solut":on  of  alum  at  one  half  degree,  the  alum  being 
previously  saturated  with  whitening,  or  any  otlier 
alkali,  in  the  proportion  of  1  ounce  to  the  pound 
weight  of  alum;  mix  them  together,  and  raise  the 
temperature  to  140  degrees  of  P'ahrenheit,  or  as 
hot  as  can  be  handled.  By  immersion,  as  formerly 
mentioned,  in  this  mixture,  the  cloth,  when  dyed 
and  cleared,  exhibits  a  beautiful  pink,  equal,  if  not 
superior,  to  that  pi'oduced  by  cochineal. 
7'o  dye  jilks  and  satins  brown  in  the  small  way. 

Fill  the  copper  wilb  river  water,  when  it  gently 
uoils,  put  in  a  quarter  of  a  pound  of  chipped  fustic, 
two  ounces  of  madder,  one  ounce  of  sumach,  and 
half  an  ounce  of  cam-wood;  but  if  not  required  to 
be  so  red,  the  cam-wood  may  be  omitted.  These 
should  boil,  at  least,  from  half  an  hour  to  two 
iiours,  that  the  ingredients  may  be  well  incorpo- 
rated. The  copper  must  then  be  cooled  down  by 
pouring  in  cold  water:  the  goods  may  then  be  put 
in,  and  simmered  gently  from  half  an  hour  to  an 
hour.  If  this  colour  should  appear  (o  want  dark- 
ening, or  saddening,  it  may  be  done  by  taking  out 
the  goods,  and  adding  a  small  quantity  of  old 
black  liquor;  a  small  piece  of  green  copperas  may 
be  use(J.  rinse  in  two  or  three  waters,  and  hang  up 
to  dry. 

To  dye  silks  of/awn  colour  drabs. 

Boil  one  ounce  of  tustic,  half  an  ounce  of  al  Itr 
nark,  and  two  drachms  of  archil.  From  one  to 
four  drachms  of  the  best  crop  ma(ider  must  be  ad- 
ded to  a  very  small  quiintity  of  old  black  liquor, 
if  it  be  required  darker. 

7'o  dye  a  silk  sliawl  scarlet. 

First  dissolve  two  ounces  of  white  soap  in  boil- 
ing water,  handle  the  shawl  througn  this  li(juor, 
now  and  then  rubbing  such  places  with  the  hands 
as  may  a,ipear  dirty,  till  it  is  as  clean  as  tliis  wa- 
ter will  make  it.  A  second,  or  even  a  third  liquor 
may  be  used,  if  required:  the  shawl  must  be  rinsed 
out  in  warm  water. 

Then  take  half  an  ounce  of  the  best  Spanish  an- 
iiatto,  and  dissolve  it  in  hot  water;  pour  this  solu- 
tion into  a  pan  of  warm  water,  and  handle  the 
sliattl  through  this  for  a  quarter  of  an  hour;  then 
take  it  out  and  rinse  it  in  clean  water.  In  the 
meanwhile  dissolve  a  piece  of  alum  of  the  size  of 
a  horse  bean  in  warm  water,  and  let  the  shawl  re- 
main w  this  h&lf  an  hour; 'take  it  out  and  rinse  it 
in  clear  water.  Tlien  boil  a  quarter  of  an  our.ce 
of  the  best  cochineal  for  twenty  minutes,  dip  it  out 
of  the  copper  into  a  pan,  and  let  the  shawl  remain 
\\\  tills  from  twenty  minutes  to  half  an  hour,  which 
will  make  it  a  full  blood  red.  Then  take  out  the 
bhawl,  and  add  to  tl.;  liquor  in  the  pan  a  (|ua;t 
more  of  that  out  of  tt.e  copper,  if  there  is  as  much 
reiiiainiiig,  and  about  half  a  small  wine-glassful  of 
the  s  diiLiun  of  tin:  when  cold,  rinse  it  slightly  out 
in  spring  water. 

To  dye  a  silk  shawl  crims!>n. 

Take  about  a  table  spoonful  of  cud-bear,  put  it 
into  a  .small  pan,  po"r  boiling  water  upon  it,  stir 
and  let  it  stainl  a  few  minutes,  then  put  m  the  silk, 
anil  turn  it  over  a  shijrtiime,  and  when  the  colour 
is  full  en)ugh,  take  it  out:  but  if  it  should  reipiire 
more  violet  'H'  crimson,  add  a  spoonful  or  l«o  cf 
purple  archil  to  some  «anii  water,  and  dry  it  within 


doors.  To  finish  it,  it  .must  oe  mangled  or  ca- 
lendered, and  may  be  pressed,  if  sucn  a  conveni 
ence  is  at  hand. 

To  dye  silk  lilac. 

For  every  pound  of  silk,  take  one  pound  and  s 
half  of  archil,  mix  it  well  with  the  liquor;  make  H 
boil  a  quarter  of  an  hour,  dip  the  silk  quickly, 
tiien  let  it  cool,  and  wasii  it  in  river  water,  and  3 
fine  violet,  or  lilac,  more  or  less  full,  will  be  ob- 
tained. 

To  dye  thick  silks,  satins,  silk  stockings,  &c.  of  a 
^fiesh  colour. 

Wash  the  stockings  clean  in  soap  and  water, 
tlien  rinse  them  in  hot  water;  if  they  should  not 
then  appear  perfectly  clear,  cut  half  an  ounce  ol 
white  soap  into  thin  slices,  and  put  it  into  a  sauce- 
pan halt  full  of  boiling  water;  when  this  soap  ia 
dissolved,  cool  the  water  in  tlie  pan,  then  put  in 
the  stockings,  and  simmer  for  twenty  minutes; 
take  them  out,  and  rinse  in  hot  water;  in  the  i-i- 
terim  pour  three  table  spoonsful  of  purple  archil 
into  a  wash-hand  basin  half  full  of  hot  water;  put 
'.he  stockings  in  this  dye  water,  and  when  of  tlie 
shade  called  half  violet  or  lilac,  take  them  from 
the  dye  water,  and  slightly  rinse  them  in  cohl  ; 
when  dry  hang  them  up  in  a  close  room  in  whii'h 
sulphur  is  burnt;  when  they  are  evenly  bleachec 
to  the  shade  required  of  flesh  colour,  take  their 
from  the  sulphuring-room,  and  finish  them  bj 
rubbing  the  right  side  witii  a  clean  flannel.  Some 
persons  calender  them  afterwards.  Satins  and  silks 
are  done  the  same  way. 

To  dye  silk  stockings  black. 

These  are  dyed  like  other  silks,  excepting  thai 
they  must  be  steeped  a  day  or  two  in  black  liquor, 
before  they  are  put  into  the  black  silk  dye.  At 
first  they  will  look  like  an  iron  grey;  but,  to  finish 
and  black  them,  they  must  be  put  on  wooden  legs, 
laid  on  a  table,  and  rubbed  with  the  oily  rubber, 
or  flannel,  u[)on  which  is  oil  of  olives,  and  then  the 
more  they  are  rubbed  the  better.  Each  pair  of 
stockings  will  require  half  a  table  spoonful  of  oil, 
at  least,  and  halt  an  hour's  rubbing,  to  finish  them 
well.  Sweet  oil  is  the  best  in  this  process,  as  it 
leaves  no  disagreeable  smell. 

'1 0  dye  straw  and  chi[)  bonnets  black. 

Chip  hats  being  composed  of  the  shavings  of 
wood,  are  stained  black  in  various  ways.  First, 
by  being  boiled  in  strong  logwood  liquor  three 
or  four  hours;  they  must  be  often  taken  out 
to  cool  in  the  air,  and  now  and  then  a  small 
quantity  of  green  copperas  must  be  added  to  the 
liquor,  and  this  continued  for  several  hours.  The 
saucepan  or  kettle  that  they  are  dyed  in  may  re- 
main with  the  bonnets  in  it  all  niglit;  the  next 
morning  they  must  be  taken  out  and  dried  in  the 
air,  and  brushed  with  a  soft  brush.  Lastly,  a 
sponge  is  dipped  in  oil,  and  sijueezed  almost  to 
dryness;  with  this  the  bonnets  are  rubbed  all  over, 
both  inside  and  out,  and  then  sent  to  the  blockers 
to  be  blocked.  Others  boil  them  in  logwood;  and 
instead  of  green  co[)peras,  use  steel  filings  steeped 
ill  vinegar;  after  which  they  are  finished  as  above. 
To  dye  straw  bonnets  brown. 

Take  a  sutticiept  quantity  of  Brazil  wood,   su- 
mach, bark,    madder,  and  copperas,  and  sadden, 
according  to  the  shade  required. 
I'o  remove  tlie  stain  of  light  colours  from  the  hands. 

W  ash  the  hands  in  soap  and  water,  in  which 
some  pearl-ash  is  dissolved.  ; 

Tu  dye  black  cloth  green. 

Clea^1  the  cloth  -.veil  with  bullock's  gall  and  wa- 
ter, aiul  rinse  in  warm  water;  then  make  a  copper 
full  of  river  water,  boiling  hot,  and  take  from  one 
pound  to  one  pound  and  a  half  of  fustic;  put  it  in, 
and  boll  it  twenty  minutes,  to  which  add  a  lump 
of  alum  of  the  size  of  a  walnut;  when  this  is  dis 


DYEING. 


T.h 


solved  in  the  copper,  put  in  the  coat,  and  boil  it 
twenty  tninntes:  then  take  it  out,  and  add  a  small 
wine  glass,  tlirre  pai'ts  t'uil,  ot'  chemic  blue,  a-ul 
boil  ai,'aiii  from  half  an  liour  to  an  hour,  and  the 
cloth  will  be  a  beautiful  dark,  green;  then  wash  out 
and  dry. 

Calico  printing: 
This  art  consists  in  dyeing  cloth  with  certain  co- 
lours and  figures  upon  agi'ound  of  a  difterent  hue; 
the  colours,  when  they  will  not  take  hold  of  the 
doth  readilv,  being  fixed  to  tliem  by  means  of 
mordants,  as  a  preparation  of  alum,  made  by  dis- 
solv!;.g  3  lbs.  of  alum  audi  lb.  of  acetate  of  lead  in 
8  lbs.  of  wai-m  water.  There  are  .added  at  the 
same  time,  2  ounces  of  potash,  and  2  ounces  of 
chalk. 

Acetate  of  iron,  also,  is  a  mordant  in  frequent 
use  in  the  print;  ig  of  caliooes;  but  the  simi)le  mix- 
ture of  alum  and  acetate  of  lead  is  found  to  answer 
best  as  a  mordant. 

'/';  apply  the  mordants. 

The  mordaiUs  are  applied  to  the  cloth,  either 
with  a  pencil,  or  by  means  of  blocks,  on  wnich  the 
pattern,  according  tf  which  the  c;.tlon  is  to  be 
printed,  is  cut.  As  they  are  a[)plied  oidy  to  par- 
ticular parts  of  the  cloth,  care  must  be  taken  that 
none  of  tiiem  spread  to  the  part  of  tile  cloth  which 
is  to  be  left  white,  and  that  they  do  not  interfere 
with  each  other  when  several  are  applied;  it  is 
necessai-y,  therefore,  that  the  rnoruants  s!io\.ld  be 
of  such  a  degree  of  consistence,  that  they  will  not 
spread  beyond  those  parts  of  the  oloth  on  wiiich 
they  are  applie<l.  This  is  done  by  thickening 
them  with  flour  or  starch,  when  they  are  to  be  ap- 
])lied  by  the  block,  ami  with  gum  arable  when 
they  are  to  be  put  on  willi  the  pencil.  The  thick- 
ening should  never  be  greater  tisan  is  sufticien,  to 
prevent  the  s[ireading  of  tlie  mordants;  when  car- 
ried too  far,  the  cotton  is  apt  not  to  be  sufhcienll_v 
saturated  wiin  the  mordants,  and  of  course  the  dye 
takes  but  imperfectly. 

In  Older  tiiat  the  parts  of  the  cloth  impregnated 
with  mordants  may  be  distinguished  by  their  co- 
lour, it  is  usual  to  tinge  the  mordants  with  s  ime 
colouring  matter.  The  printers  commonly  use  the 
decoction  of  lirazil  wood  for  this  purpose. 

Sometimes,  the  two  mordants  are  mixed  to- 
eether  in  dift'erenl  proportions;  and  sometimes  one 
or  both  is  mixed  with  an  infusion  of  sumach,  or  of 
iiut-galls.  I$y  these  contrivances  a  great  variety 
of  colours  are  produced  by  the  same  dye-stulT. 
Process  of  dyeing,  &c. 

After  the  mordants  have  been  applied,  the  cloth 
must  be  completely  dried.  It  is  projter  for  this 
purpose  to  employ  heat,  wMch  will  contribute  to- 
wards the  separation  of  the  acetous  acid  from  its 
base,  and  towards  its  evaporation;  by  which  means 
ihe  mordant  will  lombine  in  a  greater  proportion, 
^nd  more  intimately  with  the  cloth. 

When  the  cloth  is  sufficiently  dried,  it  is  to  be 
washed  with  warm  water  and  cow-dung:  till  tile 
flower  or  gum  emi)loyed  to  thicken  the  mordants, 
and  all  those  parts  of  the  mordants  which  are  uu- 
conibined  with  the  cloth,  are  removed.  After 
this,  the  cloth  is  to  be  thoroughly  rinsed  in  clean 
water. 

Dye-stuffs. 

Almost  the  only  dye-stufts  employed  by  calico- 
printers  are  indigo,  madder,  and  (|uercitron  bark, 
or  weld;  but  this  last  substance  is  little  used,  ex- 
cept tor  delicate  greenish  yellows.  The  rpierci- 
tron  bark  gi»es  colours  equally  good;  and  is  much 
iiheaper  and  more  convenient,  not  requiring  so 
great  a  neat  to  fix  it.  Indigo,  not  requiring  any 
mordant,  is  comrau.dy  ap[)lied  at  once,  either  bv 
«  block  or  by  a  ,yencii.  It  is  prepared  by  boiling 
together  indigo  and  potash,  made  caustic  by  quick  | 
Al 


lime  and    orpiment;    the    solution   is   afterwards 
thickened  with  gum.      It  must   .  <;  carefnih'  seclu- 
ded from  the  air,  otherwise  the  indigo  would  soor 
be  regenerated,  which    would    render  the  solution 
useless.     Dr  Bancroti  has  proposed  to  sulisiitute 
coarse  brown  sugar  for  orpiment:  it  is  etpially  ef- 
f"jacious  in  decomposing  the  indigo,  and  rendei"- 
ing  it  soluble;  while  it   likewise    serves  all    the 
pur[)oses  of  gum.     Some  calicoe.  are  only  printed 
of  one  colour,   others   have  two,   and  othei-s  three 
or   more,    even    to   the   number  of   eight,  ten,  or 
twelve.     The  smaller  the  number  of  colours,  the 
fewer  in  general,  are  the  processes. 
J\/J7v process  to  separate  the  red  colouring  principle 
of  madder. 
For  this  purpose  three  tubs  are  necessary,  say, 
A,  H,  C.     The  first,  or  A,  sufficient  for  5.5  pounds 
of  madder,  is  to  be  two  feet  eight  inches  deep,  and 
two  feet  six  in  diameter.    The  second,  or  B,  is  five 
feet  and   a   half  high  and  three  feet  in  diameter. 
'I'liis  tub  is  to  be  furnished  with  three  cocks,  the 
:  first    placed    at    two,    the    second    at  three,    and 
1  the  third  at  four  feet  above  its  bottom.     A  serves 
i  as  a  fermentins  tub;  H,  a  washing  vessel;  and  (J, 
as  a  deposit.         hese  tubs  are  placed   near  to  each 
I  other,  in  the  summer,   in   tiie  open  air,    under  a 
i  shed;  in  the  winter,  in  a  cellar  kept  at  from  66^  to 
70    Fahrenheit.     To  commence  the  process,    put 
!  trom  jO  to  5.5  pounds  of  ground    madder   into  .\, 
I  and  add  water,   stirring   the   mixture  conlinuallv, 
]  until  the  madder,  when  at  rest,  is  covered  with  i:n 
I  inch  and  a  half  of  water.     In  36  or  48  hours  (be- 
ing at  rest,)  fermentation  takes  place  and  raises  a 
I  crust  of  madder  to  the  surface.     The  mass  is  now 
I  to  be  transferred  to  the  second  tub  or  B,  which  i« 
then  to  be  filled  with  water,  where  it  is  to  repose 
1  for  two  hours.    The  ujipermost  cock  is  then  open- 
j  ed,  next  the  un<ler  one,  and  lastly  the  third.     The 
I  liquor  collected   from  the  second  and  third  cocks 
is  carried  to  the  tub  C,  where  the  precipitation  o/. 
;  the   madder  that  escaped  from  B,  is  oomph  ted. 
I  You  may  make  repeated  washings  of  the  madder 
!  in  15,  until  the  water  ceises  to  be  coloured.     Cai"s 
should  be  taken  in  summer,  to  prevent  the  madder 
!  from  fermenting  a  second  time.     The  madder  in 
!  C  being  washed  and  precipitated,  is  equally  good 
j  with  tilt  ither. 

i  I'o  pnnt  yelloiv. 

I  For  yellow,  the  block  is  besmeared  with  acetate 
ofalumine.  The  cloth,  after  recei\ing  this  mor- 
dant, is  dyed  with  quercitron  bark,  and  is  then 
bka.lied. 

S\'ankeeii  yeUoiv. — One  of  the  most  common  co- 
lourson  cotton  prints,  isa  kiiul  of  Nankeen  yellow, 
of  vaiious  sliades  down  to  a  deep  j'ellowisli  brown 
or  drab.  It  is  usually  in  stripes  or  spots.  To  pro- 
duce it,  the  printers  besmear  a  block,  cut  out  into 
the  figure  of  the  print,  with  acetate  of  iron,  thick- 
ened with  gum  or  flour;  and  apply  it  to  the  cotton, 
which,  after  being  dried  and  cleansed  in  the  usual 
maimer,  is  plunged  into  a  potash  ley.  The  quan- 
tity of  acetate  'if  iron  is  always  proportioned  to  the 
depth  of  the  shade. 

Jied. — Red  is  communicated  by  the  same  pro- 
cess, only  madder  is  substituted  for  the  bark. 

nine. — The  fine  light  blues  which  appear  so  fre^ 
quently  on  printed  cottons,  are  [iroduced  by  ap- 
pl)  ing  to  the  cloth  a  block  besmeared  with  a  com- 
position, consisting  partly  of  wax,  which  co\er3 
all  those  parts  of  the  cloth  which  remain  white. 
The  cloth  is  then  dyed  in  a  cold  indigo  vat;  ami 
after  it  is  dry,  the  wax  cumposition  is  removed  by 
hot  water. 

Ulac  and  broion. — Lilac,  flea  brown,  and  black- 
ish brown,  are  given  by  means  of  acetite  of  iron  j 
the  quantity  of  which  is  always  proportioned  to  the 
deptii  of  the  shade.    For  very  deep  colours  a  little 

//2 


90 


UNIVERSAL  RECEIPT  BOOK. 


sumach  is .  added.  The  cotton  is  afterwards 
(\fi(l  in  the  ustul  manner  with  madder,  and  then 
bleached. 

Green. — To  twelve  quarts  of  muriatic  acid,  add 
tiy  degrees  one  quart  of  nitrous  acid:  saturate  the 
wlicile  witli  ^rain  tin,  and  boil  it  in  a  proper  vessel 
till  two-tliifds  !ire  evaporated. 

To  prepare  the  indigo  for  mixing  with  the  solu- 
tion, take  nine  nounds  of  indigo,  half  a  pound  of 
orange  orpiment,  and  grind  it  in  about  four  (|uarts 
of  water,  mix  it  well  with  the  indigo;  and  grind 
the  whf)le  in  the  usual  way. 
7'o  mix  the  solution  of  tin  ivith preparedindigo. 

Take  two  gallons  of  the  indigo  prepai-ed  as 
above,  then  stir  into  it,  by  degrees,  one  gallon  of 
the  solution  of  tin,  neutralized  by  as  much  caustic 
ilkali  as  can  be  added  without  precipitating  the 
•n  from  the  acids.  For  a  lighter  shade  of  green, 
.ess  indigo  will  be  necessary.  The  goods  are  to 
oe  dipped  in  the  way  of  dipping  Cliina  blues;  they 
must  not,  however,  be  allowed  to  drain,  but  moved 
from  one  vat  to  another  as  quickly  as  possilde. 
They  are  to  be  cleansed  in  the  usual  way,  in  a  sour 
vat  of  about  150  gallons  of  water  to  one  gallon  of 
sulphuric  acid;  they  are  then  to  be  well  washed  in 
decoctions  of  weld,  and  other  yellow  colour  drugs, 
and  are  to  be  branned  or  bleached  till  they  be- 
come white  in  those  parts  which  are  re(iuired  co- 
lourless. 

To  print  dove  colour  and  drab. 

Dove  colour  and  drab  are  given  by  acetite  of 
iron  and  (piercitron  bark;  the  cloUi  is  afterwards 
()repared  in  the  usual  manner. 

To  pri?it  different  colours. 

"W'lien  different  colours  are  to  ajipear  in  the 
same  print,  a  greater  number  of  operations  are 
necessary.  Two  or  more  blocks  are  employed; 
upon  each  of  which,  that  part  of  the  pi'int  only  is 
CHt,  which  is  to  be  of  some  particular  colour. 
These  are  besmeared  with  diiferent  mordants,  and 
applied  to  the  cloth,  whicJi  is  afterwards  dyed  as 
usual.  Let  us  suppose,  for  instance,  that  these 
blocks  are  applied  to  cotton,  one  with  acetite  of 
alumine,  another  with  acetite  of  iron,  a  third  with 
a  mixture  of  those  two  mordants,  and  that  the  cot- 
Ion  is  then  dyed  with  ([uercitron  bark,  and  bleach- 
ed. Tlie  parts  impregnated  with  the  mordants 
would  have  the  following  colours: — 

Acetite  of  alumine,  yellow.  Acetite  of  iron, 
olive,  drab,  dove.    The  mixture,  olive  green,  olive. 

If  the  part  of  the  yellow  is  covered  over  with  the 
Indigo  liquor,  applied  with,  a  pencil,  it  will  be 
converted  into  green.  15y  the  same  litpiid,  blue 
may  be  given  to  such  parts  of  the  print  as  re- 
quire it. 

If  the  cotton  is  dyed  with  madder,  instead  of 
quercitron  bark,  the  print  will  exhibit  the  follow- 
ing colours: — 

Acetite  of  alumine,  red.  Acetite  of  iron,  brown, 
black.     The  mixture,  purple. 

When  a  greater  number  of  colours  are  to  ap- 
pear; for  instance,  when  those  c.mmunicated  by 
b.u'k,  and  those  by  madder  are  wanted  at  the  same 
time,  mordants  for  parts  of  the  pattern  are  to  be 
applied:  tlie  cotton  then  is  to  be  dyed  in  the  mad- 
il'.r  hath,  and  bleached;  then  the  rest  of  the  mor- 
dants, to  CM  up  the  pattern,  are  added,  and  the 
clolii  is  again  dyed  with  quercitron  bark,  and 
bleached.  The  second  dyeing  does  not  much  af- 
fect the  nir.dder  colours;  because  the  mordants, 
which  render  them  permanent,  are  already  satu- 
rated. Tiie  yellow  iinge  is  easily  removed  by  the 
sul)se([Uent  bleaching.  Sometimes  a  new  mor- 
dant is  also  applied  to  some  of  the  madder  co- 
lours, in  consequence  of  wiiich,  they  receive  a  new 
permanent  colour  from  the  bark.  After  the  last 
f'leacbinir,  new  colours  may  be  added  by  means  of  il 


the  indigo  liquor.  Tiie  tollowmg  table  will  give 
an  idea  of  the  colours  which  may  be  given  lo  cot 
ton  by  these  processes. 

I.  JMadder  dye. — Acetite  of  alumine,  red.  Ace* 
tite  of  iro!\,  brown,  black.  Acetite  diluted,  lilac 
Both  mixed,  \)urple. 

II.  lilack  t/(/e.— 'Acetite  of  alumine,  vellow, 
Acetite  of  iron,  dove,  drab.  Lilac  and  acetite  of 
aiumine,  olive,  lied  and  acetite  of  alumine,  orange 

III.  Indigo  dye. — Indigo,  blue.  Indigo  and  yel- 
low, green. 

To  prepare  a  substitute  for  gum  used  in  calico 
printing. 

Collect  half  a  ton  weight  of  scraps  of  pcits  ot 
skins,  or  pieces  of  rabbit  or  sheep  skins,  and  boil 
them  together  for  seven  or  eight  hours,  in  350  gal- 
lons of  water,  or  until  it  becomes  a  strong  size. 
Then  draw  it  off,  and  when  cold,  weigh  it.  Warm 
it  again,  and  to  every  hundred  weight,  add  4  gal« 
Ions  of  the  strongest  sweet  wort  that  can  be  made 
from  malt,  or  20  pounds  weight  of  sugar.  When 
incorpr  rated,takeitoft",and  put  it  into  a  cask  for  use. 

This  substitute  for  gum  may  be  used  by  calico 
])rinters  in  mixing  up  nearlv  all  kinds  of  colours. 
Cy  using  a  sixth  part  only  of  gum  with  it,  it  will 
also  improve  the  gum,  and,  be  a  saving  of  200  per 
cent,  and  without  gum,  of  400  per  cent.  It  will  also 
improve  and  preserve  the  paste  so  much  used  by 
printers. 

To  prepare  anattofor  dyeing 

Anatto  is  a  colouring  fecula  of  a  resinous  nature, 
extracted  from  l!ie  seeds  of  a  tree  verv  common  ia 
the  West  Indies,  and   which  in  height  never  e,\ 
eeeds  15  feet. 

The  Indians  employ  two  processes  to  obtain  the 
red  fecula  of  these  seeds.  Tliey  iirst  pound  them, 
and  mix  them  with  a  certain  quantity  of  water, 
v/hich  in  the  course  of  five  or  six  days  favours  the 
progress  of  fermentation.  The  liquid  then  becomes 
charged  with  the  colouring  part;  and  the  superflii- 
ous  moisture  is  afterwards  separated  by  slow  eva* 
poration  over  the  fire,  or  by  the  heat  of  the  sun. 

Another  method. — This  consists  in  rubbing  the 
seeds  between  the  hands  in  a  vessel  filled  with  wa- 
ter. The  colouring  part  is  precipitated,  and  forms 
itself  into  a  mass  like  a  cake  of  wax;  but  if  the  red 
fecula,  thus  detached,  is  much  more  beautiful  than 
in  the  first  process,  it  is  less  in  quantity.  Besides, 
as  the  splendour  of  it  is  too  brigiit,  the  Indians  ar« 
accustomed  to  weaken  it  by  a  mi.xture  of  red  san- 
dal wood. 

Use  of  anatto. 

The  natives  of  tiie  East  India  islands  used  for- 
merly to  employ  anatto  for  painting  their  bodies, 
&c.  at  present,  it  is  applied,  in  Europe,  to  liie  pui-- 
poses  of  dyeing.  It  is  employed  to  give  tlie  first 
tint  to  woollen  stuffs  intended  to  be  dyed  red,  blue, 
yellow,  and  green,  &c. 

In  the  art  of  the  varnisher  it  forms  part  of  the 
composition  of  changing  varnishes,  to  give  a  cold 
col  lUr  to  the  metals  to  whicii  these  vai-nishes  aiv 
applied. 

To  choose  anatto. 

It  ought  to  be  chosen  of  a  [lame  colour,  brighter 
in  the  interior  part  than  on  the  outside,  soft  lo  the 
touch,  and  of  a  good  consistence.  The  paste  of 
anatto  becomes  hard  in  Europe;  and  it  loses  somo 
of  its  odour,  which  approaches  near  to  that  ol  vio- 
lets. 

To  prepare  litmus. 

The  Canary  and  Cape  de  Verd  islands  produce 
a  kind  of  lichen  or  moss  which  yields  a  violet 
colouring  part,  when  exposed  to  tiie  contact  of  an^, 
monia  disengaged  from  urine,  in  a  stale  of  putrk 
faction,  by  a  mixture  of  lime.  When  the  ])rocess.i> 
are  finished  it  is  known  by  the  name  of  litmus. 

This  article  is  prepared  on  a  large  scale  at  Lor 


DYEING. 


SI 


•li;!!,  Pans,  and  Lyons.  In  the  latter  city  auotlKT 
krnd  of  lichen,  which  grows  on  the  rocks  like  moss. 
IS  employed. 

Theammonia  joins  the  resinous  part  of  the  plant, 
developes  its  coloiii-ing;  pai-t  unci  combines  with  it. 
In  this  state  the  lichen  forms  a  paste  of  a  \iolet  red 
colonr,  interspersed  with  whitish  spots,  which  give 
ic  a  marble  appearanoe. 

Litmus  is  employed  in  dyeing  to  communicate  a 
riolet  colour  to  silk  and  woollen.  It  is  used  also 
foe  colouring  the  liquor  of  thermometers. 
Tb  pref)^.re  bastard  sajfron. 
The  flowers  of  this  plant  contain  two  colouring 
parts:  one  soluble  in  water,  and  which  is  thrown 
away;  the  other  soluble  iti  alkaline  liquors.  The 
latter  colouring  part  becomes  ine  basis  of  various 
beautiful  shades  of  cherry  colocr,  ponceau,  rose- 
colour,  &c.  It  is  em|)loyed  for  dyeing  featiiers, 
and  constitutes  the  vegetable  red,  or  Spanish  ver- 
milion employed  by  ladies  to  heighten  their  com- 
plexion. 

Carthamus  cannot  furnish  its  resinous  colouring 
part,  provided  with  all  its  qualities,  until  it  has 
been  deprived  of  that  which  is  soluble  in  water. 
For  tills  pur|)ose,  the  dried  flowers  of  the  cartha- 
mus are  enclosed  in  a  linen  bag,  and  the  bag  is 
placed  in  a  stream  of  running  water.  A  man  with 
wooden  shoes  gets  upon  tlie  bag  every  eight  or  ten 
hours,  and  treads  it  on  the  bank  until  the  water  ex- 
pressed from  it  is  colourless. 

These  moist  flowers,  after  being  .strongly  squeez- 
ed in  the  bag,  are  spread  out  on  a  piece  of  canvas 
extended  on  a  frame,  placed  over  a  wooden  box, 
and  covered  witli  five  or  si.\  per  cent,  of  their 
weight  of  carbonate  of  soda.  Pure  water  is  then 
poured  over  them;  and  this  process  is  re[)eated  se- 
veral times,  that  the  alkali  may  have  leisui-e  to  be- 
come charged  with  the  colouring  part  which  it 
dissolves.  Tiie  liquor,  when  filtered,  is  of  a  dirty 
red,  and  almost  brown  colour.  The  colouring  part,  ' 
thus  held  in  solution,  cannot  be  employed  for  co- 
louring bodies  until  it  is  free;  and  to  set  it  at  liber- 
ty, the  soda  must  be  broui^lil  into  contact  with  a 
body  which  has  more  affinity  for  it.  It  is  on  this 
precipitation,  by  an  intei-mediate  substance,  that 
tlie  process  for  making  Spanish  vermilion  is  found- 
ed, as  well  as  all  the  results  arising  from  the  di- 
rect application  of  this  colouring  part,  in  the  art  of 
dyeing. 

Utility  of  slieep\^  chmg. 
This  article  is  used  in  dyeing,  for  the  purpose 
of  preparing  cotton  and  linen  lo  receive  certain 
colours,  particularly  the  red  madder  and  cross- 
wort,  which  it  performs  by  impregnating  tlie  stuft's 
with  an  animal  mucilage,  ot  which  it  contains  a 
large  quantity,  and  thus  assimilating  tiiem  to  wool 
and  silk. 

To  prepare  tvoad. 
This  is  efi'ected  from  the  leaves  of  the  plant  so 
called,  by  grinding  them  to  a  paste,  of  which  balls 
are  made,  placed  in  heaps,  and  occasionally  sprink- 
led with  water  to  promote  the  fermentation:  when 
this  is  finished  the  woad  is  allowed  to  fall  iiiLo  a 
coarse  powder  used  as  a  blue  dye-stufi". 
To  prepare  indigo. 
This  dye  is  derived  from  the  leaves  and  the 
yo'.iiig  shoots  of  several  species  of  indigo  plants,  by 
soaking  them  either  in  cold  water,  or  still  better 
in  water  kept  warm,  and  at  about  160°  Fahr.  till 
the  liquor  becomes  a  deep  green;  it  is  then  drawn 
otf  and  beat  or  churned  till  blue  flakes  appear, 
when  lime  water  is  add(,d,  tlie  yellow  lic^uor  drawn 
otf,  and  the  blue  sediment  dried  and  tormed  into 
'umpa 

To  prepare  carmine. 
Boil    me  ounce  troy  of  cochineal  finely  powdered 
«n  1'2  »■  14  pints  of  rain  or  distilled  water,  ina  tin- 


[  ned  copiier  vessel  for  three  minutes,  then  add  '25 
grains  of  alum,  and  continue  the  boiling  '^or  two 
minutes  longer,  and  let  it  cool;  driw  off' the  clear 
liquor  as  soon  as  it  is  only  blood  warm,  verv  care- 
fully into  shallow  vessels,  and  put  th-em  by,"  laying 
a  sheet  of  paper  over  each  of  them,  to  keep  out  the 
dust  for  a  couple  of  days,  by  which  time  the  car- 
m:-e  will  have  settled.  In  case  tlie  carmine  does 
not  separate  properly,  a  few  drops  of  a  solution  of 
green  vitriol  will  throw  it  down  imniedi,  'elv.  The 
water  being  drawn  oft',  the  carmine  is  dried  in  a 
warm  stove:  the  first  coarse  sediment  serves  to 
make  Florence  lake;  the  water  drawn  oflfis  liquid 
rouge. 

To  obtain  a  dyeing  matter  from  potato  tops. 
Cut  oft"  the  top  when  it  is  in  flower,  an  J  extract 
the  juice,  by  bruising  and  pressing  it.  Linen  or 
woollen  imbibed  in  this  liquor  forty-eight  hours, 
will  take  a  brilliant,  but  solid  and  permanent  yel- 
low colour.  If  tiie  cloth  be  afterwards  plunged  in 
a  blue  dye,  it  will  acquire  a  beautiful  permanent 
green  colour.  As  to  the  mode  of  exicution,  it 
should  pass  through  the  hands  of  a  chemist  or  skil- 
ful dyer,  to  derive  all  the  advantages  it  is  capable 
of  furnishing. 

To  print  carpets. 
These  carpets  are  made  of  knitted  wool,  by 
means  of  a  machine,-  they  are  afterwards  pressed 
and  receive  all  the  colours  and  designs  wished  for. 
These  designs,  printed  on  the  tissue  by  means  of 
wooden  boards,  are  extremely  neat;  the  colours  are 
very  bril'iant,  and  resist  tlie  rubbing  extremely 
well,  provided  they  ti-averse  the  tissu^  from  one 
part  to  another. 

These  new  carpets  are  warm,  and  have  the  ad- 
vantage of  being  cheaper  than  other  carpets;  they 
last  as  long,  and  are  not  crossed  by  seams  disa- 
greeable to  the  eye,  even  on  a  breadth  of  from 
twelve  to  fifteen  feet. 

To  dye  hats. 
The  hats  should  be  first  strongly  galled  by  boil- 
ing them  a  long  time  in  a  decoction  of  galls  with 
a  Utile  logwood,  that  the  dye  may  penetrate  the 
better  into  their  substance;  after  which  a  proper 
quantity  of  vitriol  and  decoction  of  logwood,  with 
a  little  verdigris,  are  added,  and  the  hats  continued 
in  this  mixture  for  a  considerable  time.  They  are 
afterwards  put  into  tresh  liquor  of  logwood,  galls, 
vitriol  and  verdigris;  and  where  the  hats  are  of 
great  price,  or  of  a  hair  which  with  difficulty  takes 
the  dye,  the  same  process  is  repeated  a  third  time. 
For  obtaining  the  most  perfect  colour,  the  hair  oi 
wool  is  dyed  blue  previously  to  its  being  formed 
into  hats. 

Another  inethod. — Boil  100  pounds  of  logwood, 
i2  pounds  of  gum,  and  6  pounds  of  galls,  in  a  pro- 
per quantity  of  water  for  some  hours;  i-t'ter  which, 
about  6  pounds  of  verdigris  and  10  of  green  vitriol 
are  added,  and  the  liquor  kept  just  simmering,  or 
of  a  heat  a  little  below  boiling.  Ten  or  t\velve 
dozen  of  hats  are  immediately  [lut  in,  each  on  its 
block,  and  kept  down  by  cross  bars  for  about  an 
hour  and  a  half;  they  ere  then  taken  out  and  aired, 
and  the  same  number  of  others  put  in  their  room. 
The  two  sets  of  hats  are  thus  dipped  and  aired  al- 
ternately, eight  times  each;  the  liquor  being  re- 
freshed each  time  with  more  of  the  ingredients,  bui 
in  less  quantity  tlian  at  first. 

To  prove  the  colours  of  dyea  stuffs. 
For  crimson,  scarlet,  flesh-colour,  violet,  peach 
blossom,  all  siiades  of  blue,  and  other  col-jurs  bor- 
dering on  these,  dissolve  half  an  ounce  of  alum  in 
a  pint  of  water,  in  an  earthen  vessel,  and  into  this 
I  put  the  eighth  of  an  ounce  of  the  stuff"  or  thread 
1  that  is  to  be  proved;  boil  the  whole  for  five  minutes, 
and  wash  it  out  in  clt- an  water. 
For  all  sorts  of  yellow,  green,  madder  red   cin- 


n 


UNIVERSAL  RECEIPT  BOOK. 


Aamon,  and  similar  colours,  Dc"l  a  ouarler  of  an 
O'lnce  of  soap  in  a  piiil  of  water,  jtut  in  the  eiglith 
of  an  ounce  of  Ine  stiilfto  be  tried,  a/xl  boil  for 
five  minutes. 

For  hair  browp,  &c.  powder  an  ounce  of  tartar, 
BTid  boil  it  in  a  pint  of  water,  and  boil  a  quarter  of 
an  ounce  of  the  stuff  or  thread  in  the  solution  for 
fi^e  minutes. 


MISCELLANEOUS    RECEIPTS    FOR   DYE- 
ING, STAINING,  &c. 

7'o  tuv7i  red  hair  black. 

Take  a  pint  of  the  liquor  of  pickled  lierrings, 
half  a  pound  of  lamp-black,  and  two  ounces  of  the 
rust  of  iron.  Mix  and  boil  tliem  .for  twenty  mi- 
nutes, then  strain  and  rub  tlie  liquid  well  into  the 
roots  of  the  hair. 

To  chanire  the  colour  of  hair. 

This  is  done  by  spreading  the  hair  to  bleach  on 
the  grass  like  linen,  after  first  washing  it  out  in  a 
lixivious  water.  This  ley,  with  the  force  of  the 
sun  and  air,  brings  the  Iiair  to  a  perfect  whiteness. 
There  is  also  a  method  of  dyeing  hair  with  bis- 
muth, which  renders  such  white  hair  as  borders  too 
much  upon  the  yellow,  of  a  bi-ight  silver  colour. 

Hair  may  be  changed  from  a  red,  grey,  or  other 
disagreeable  colour,  to  a  brown  or  dee()  black,  by 
a  solution  of  silver.     The  liquors,  sold  under  the 
name  of  hair  waters,  are,  in  fact,  no  more  than  ! 
solutions  of  silver  in  a(|ua-fortis,  large  ly  diluted  ! 
with  wate; ,  with  the  addition  of  ingredients,  which  j 
contribute  nothing  to  their  efficacy.     The  solution  j 
should  be  fully  saturated  with  the  silver,  that  there  j 
may  be  no  more  acid  in  it  than  is  necessary  for  j 
holding  the  metal  dissolved;   and  besides  dilution  j 
with  w'aler,  a  little  spirit  of  wine  may  he  added  for  | 
the  further  decom|)osilion  of  the  acid.      For  dilut-  [ 
ing  the  solution,  distilled  water,  or  pure  rain-wa- 
ter, must  be  used;  tlie  common  spring-waters  tui-n- 
mg  it  milky,  and  precijiitating  a  part  of  tlie  dis- 
solved silver.      It  is  to  be  observed  also,  thatif  tiie 
liquor  touches  the  skin,  it  has  the  same  eftect  on  it 
as  on  the  matter  to  be  stained,  clianging  the  part 
moistened  with  it  to  an  indelible  black.     Hair  may 
hIso  be  dyed  of  any  colour  i"  the  same  manner  as 
wool. 

To  ch/e  bi-istles  or  featliers  gi'sen. 

Take  of  verdigris  and  "verditer,  each  1  ounce, 
gum  water  1  pint;  mix  them  well,  and  dip  the 
bristles  or  feathers,  they  having  been  first  soaked 
in  hot  water,  into  the  said  mixture. 

Blue. — Take  of  indigo  and  risse,  each  I  ounce, 
and  a  piece  of  alum  the  size  of  a  hazel  nut;  put 
them  into  gum  watci*,  and  dip  the  materials  into  it 
hot,  hang  tlem  up  to  dry,  and  clap  them  well  that 
they  may  open,  and  by  changing  the  colours,  the 
aforesaid  matei-ials  may  be  in  this  manner  dyed  of 
any  colour;  for  pur|)le,  use  lake  and  indigo;  for 
carnation,  vermilion  and  smalt. 

Reil. — Take  an  ounce  of  Brazil  wood  in  powder, 
half  an  ounce  of  alum,  a  quarter  of  an  ounce  of 
termilion,  and  a  pint  of  vinegar,  boil  tliem  up  to  a 
moderate  thickness,  and  dip  the  bristles  orfeathers, 
they  having  been  first  soaked  in  hot  water,  into  the 
said  mixture. 

To  dy  I  or  colour  horse  hair. 

Steep  in  water  wherein  a  small  (juantity  of  tur- 
pentine has  been  boiled  for  the  space  of  two  hours; 
then  having  prepared  the  colours  very  hot,  boil  the 
hair  therein,  and  any  colour,  black  excei)le(l,  will 
take,  but  that  will  only  take  a  dark  red  or  tlark  blue, 
kc. 


To  dye  gloves. 
Take   tne   colour  suiti'ble  for  the  occasion;  if 
ilarklake  Spanish  browr.-i^!  black  earth;  if  lighter, 


yellow  and  whiting;  and  ro  on  with  other  crloui-s, 
mix  l!iem  with  a  moderate  fire,  daub  the  gloves 
over  with  the  colour  wet,  ami  let  tiam  hang  till 
they  are  dry,  then  beat  out  the  superfluity  ot  the 
colour,  und  smocth  them  over  with  a  stretc'.iing  or 
sleeking  stick,  reducing  them  to  tlieir  proper  sh.-{)e. 
To  dye  xvhite  gloves  purple. 

Boil  four  ounces  of  logwood  and  two  ounces  of 
roche  alum  in  thi'ee  pints  of  soft  water  till  half 
wasted.  Let  the  liquor  stand  to  cool  after  strain- 
ing. Let  the  gloves  be  nicely  mended,  then  with 
a  brush  rub  them  over,  and  when  dry  repeat  it. 
Twice  is  sufficient,  unless  the  colour  is  to  he  verv 
dark;  when  tlry,  rub  oft"  the  loose  dye  wiiii  a  coarse 
cloth;  beat  up  the  white  of  an  egg,  and  with  a 
8[)onge  rub  it  over  ihe  leather.  The  uye  will  stain 
the  liands;  but  vetting  them  with  vinegar  before 
they  are  washed  will  take  it  off. 

To  dye  gloves  resembling  Limerick. 

Brown,  or  tan  coloms,  are  readily  im|)ai-ted  to 
leather  gloves,  by  the  following  simple  process. 
Steep  saftVon  in  boiling  soft  water  for  about  twelve 
hours:  then  having  slightly  sewed  u[)  the  tops  of 
the  gloves  to  prevent  the  dye  staining  the  inskles, 
wet  them  over  with  a  sponge  or  soft  brush  dipped 
into  the  rnjuid.  The  quantity  of  saftVon  as  well  as 
of  water  will  of  course  depend  on  i>ow  much  dye 
may  be  wanted,  and  their  relative  proportions  on 
the  depth  of  colour  required.  A  common  tea-cup 
will  contain  sufficient  in  quantily  lor  a  single  pair 
of  gloves. 

V'o  tinge  bone  and  ivory  red. 

Boil  shavings  of  scarlet  clotii  in  water.  When 
it  begins  to  boil,  throw  in  a  quarter  of  a  pound  of 
aslies  made  from  the  dregs  of  w  ine,  w  hteh  will  ex- 
tract the  colour;  then  throw  in  a  little  roche  alum, 
to  clear  it,  and  pass  1  lie  water  tnrough  a  linen  cloth. 
Steep  the  ivoi-y  or  bone  in  aciua-forlis,  and  put  into 
the  water.  If  it  is  necessary  to  leave  white  spots, 
cover  tlie  place  destined  for  them  'vith  wax. 

Black. — Take  a  double  handful  of  lime,  and 
slack  it  by  sprinkling  it  with  water;  stir  it  up  to- 
gether, let  It  settle  ten  minutes,  and  pour  the  wa- 
ter into  a  pan.  Then  take  the  i^ory,  hcc.  and  steep 
it  in  the  lime  water  2-1  hours,  aftei'  wiiich,  boil  it 
in  strong  alum  water  I  hour,  and  dry  it  in  the  air. 

Jlnollier  method. — Steep  the  bone  or  ivory  dui-- 
ing  five  or  six  <lays,  in  water  ol  g:dls,  with  ashes 
made  with  dried  diegs  of  wine  and  arsenic;  ttien 
give  it  two  or  three  layers  of  the  same  blai;k,  with 
which  plum-tree  is  blackened,  in  order  to  imitate 
ebony. 

Or  dissolve  silver  in  aqua-fortis,  and  put  into  it 
a  little  rose-water.  Rub  the  ivory  witli  this,  and 
allow  it  to  dry  in  t'.e  sun. 

Greai. — This  colour  is  imparted  to  ivory  or  bone 
h)-  a  solution  of  copper  or  verdigris  in  aqua-fortis, 
or  by  grinding  together  two  parts  of  verdigris,  and 
one  of  sal-ammoniac. 

Pnrple. — Take  four  ounces  of  aqua-regia,  and 
one  of  sal-ammoniac. 

Yello~u. — Ivory,  bone,  horn,  &c.  may  be  stained 
yeuow,  by  previously  boiling  them  in  a  solution  of 
one  pound  of  alum,  in  two  quarts  of  water,  then 
immtrsing  them  for  half  an  hour  in  a  liquor  jire- 
pared  by  boiling  half  a  pound  of  turmeric  in  a  gal- 
lon of  water,  until  it  be  reduced  to  three  quarts, 
and  afterwards  plunging  the  coloured  substance 
into  ahun  water. 

Blue. — All  bony  matters  may  be  stained  blue, 
by  first  tinging  them  with  green,  and  then  dipping 
them  into  a  hot  and  strong  solutioti  of  pearl-ashes, 
'I'o  piepart  ivood  for  ilyeing. 

The  wood  mostly  used  to  dye  black  is  pear-tree, 
holl/,  and  beacli,  all  of  which  lake  a  beautiful  black 
colour.  Do  not  use  wood  that  lias  been  long  cut, 
or  aged,  but  let  it  be  as  fresh  as  possibl':-,.     AlttJ 


DVETNG. 


J3 


the  veneeis  have  had  one  hour's  boilings,  and  then 
^aken  outtocool,  thecnlom-isalways  iiuich  stroni^er. 
When  dyed  they  should  he  (h-ied  in  the  air,  and 
not  by  the  fire,  nor  in  a  kihi  of  any  kind,  as  artifi- 
cial heut  tends  to  destroy  the  colour. 

In  order  to  <Wc  blue,  green,  red  or  other  colours, 
take  Clear  hollV.  Put  the  veneers  into  a  box  or 
troup-h,  with  clear  water,  and  let  them  remain  foui- 
or  five  (lays,  changing  the  water  once  or  twice  as 
occasion  mav  require:  tlie  water  will  clear  the 
wood  of  slitne,  &c.  Let  them  dry  about  twelve 
hours  before  thev  are  nut  into  the  dye;  by  observ- 
ing this,  the  colour  will  strike  quicker,  and  be  ot 
a  brigliter  hue. 

To  prepare,  turnsole  for  staining  wood. 

Boil  four  ounces  of  turnsole  in  a  pint  and  a  half 
of  water,  in  which  lime  has  been  slaked. 
To  stain  oak  a  mahogany  colour. 

Boil  together  Brazil  wood  and  Roman  alum,  and 
Defore  it  is  applied  to  the  wood,  a  litlle  potash  is  to 
ne  added  to  it.  A  suitable  varnish  for  wood,  thus 
tinged,  may  be  made  by  dissolving  amber  in  oil  of 
turpentine,  mixed  with  a  small  portion  of  linseed 

oil. 

£6o?H,-6/nifc.— Steep  the  wood  for  two  or  three 
days  in  luke-warm  water,  in  which  a  little  alum 
has  been  dissolved  ;  then  put  a  handful  of  log- 
wood, cut  s-^all,  into  a  \)int  of  water,  and  boil  it 
down  to  less  than  half  a  pint.  If  a  little  indigo  is 
added,  the  colour  will  be  more  beautiful.  Spread 
a  layer  of  this  li(iuor  quite  hot  on  the  wood  with  a 
]H"ncil,  which  will  give  it  a  violet  colour.  \\  hen 
it  is  dry,  S|)read  on  another  layer;  dry  it  again,  and 
give  it  a  third:  then  l)oil  verdigris  at  discretion  in 
its  own  vinegar,  and  Sjjread  a  layer  of  it  on  the 
wood:  when  it  is  dry,  rub  it  with  a  brush,  and  then 
with  oiled  chamois  skin.  This  gives  a  fine  black, 
and  imitates  perfectly  the  colour  of  ebony. 

Another  metliod.—\i\.ev  iornw.^  the  wood  inti 
Uie  destined  figure,  rub  it  with  aqua-fortis  a  little 
diluted.  Small  threads  of  wood  will  rise  in  the 
drying,  which  is  to  be  rubbed  otT  with  pumice- 
stone.  Ilejjeat  this  process  again,  and  then  rub  the 
wood  with  the  following  composition;  put  into  a 
glazed  eartlien  vessel  a  pint  of  ;-trong  vinegar,  two 
ounces  of  fine  iron  filings,  and  half  a  pound  of 
pounded  galls,  and  allow  them  to  infuse  fi)r  three 
or  fo'.r  hours  on  hot  cinders.  At  the  end  of  this 
time  augment  the  fire,  and  pour  into  the  vessel  four 
ounces  of  copperas  (sulphate  of  iron),  andachopin 
of  water  having  half  an  ounce  of  borax  and  as  much 
indigo  dissolved  in  it;  and  make  the  whtde  boil  till 
a  froth  rises.  Rub  several  layers  of  this  upon  the 
wood;  and,  wlven  it  is  dry,  polish  it  with  leather 
on  which  a  litlle  tripoli  has  been  put. 

To  stain  beech-iuood  a  mahogany  colour. 

Break  two  ounces  of  dragon's  blood  in  ')ieces, 
and  put  them  into  a  quart  of  rectified  spirit  of  wine; 
let  the  bottle  stand  in  a  warm  place,  and  .shake  it 
irequenlly.      When  dissolved  it  is  fit  for  use. 

Another  nwUiod. — Boil  one  pound  of  logwood  in 
four  quarts  of  water,  and  add  a  double  handful  of 
walnut  peeling.  Boil  it  up  again,  lake  out  the  chips, 
add  a  pint  of  the  best  vinegar,  and  it  w  ill  be  fit  for 
use. 

To  stain  musical  instruments. 

Crimson. — Boil  one  pound  of  ground  Brazil- 
«vood  in  three  quarts  of  water  for  an  hour; '  strain  it, 
and  add  half  an  ounce  of  cocliineal;  boil  it  again 
for  half  an  hour  gently,  and  it  will  be  fit  for  use. 

Purple. — Boil  a  pound  of  chip  logwood  in  three 
quarts  of  water  for  an  hour;  then  add  four  ounces 
.>f  pearl-ash,  and  two  ounces  of  indigo  pounded. 
To  stain  box-wood  broiun. 

Hold  the  work  to  tlie  fire,  that  it  may  receive  a 
gentle  warmll';  then  take  aqua-fortis,  and   with  a 


feather  pass  it  over  the  work,  till  it  cnanges  to  a 
fine  browm.  Then  oil  and  polish  it. 
To  dye  luood  n  sih'er  grey. 
Let  not  the  veiieers  be  too  dry;  when  put  into 
the  copper,  pour  h^t  iron  liquor  (acetate  of  iron, 
over  them,  and  aild  one  ])ound  of  chip-logwood 
with  two  ounces  of  bruised  nut-gaUs.  Then  boil 
up  anotlier  pot  of  iron  liquor  to  supply  the  copper, 
keeping  the  veneers  covered  and  boiling  two  hours 
a  (lav,  until  thoroughly  penetrated. 

Jiright  ydloiv.— A  very  small  bit  of  aloes  put 
into  the  varnish,  will  make  the  wood  of  a  good  yel- 
low colour. 

Another  method. — T?educe  four  pounds  of  the 
roots  oiFI)arbern',  by  sawing,  into  dust,  which  put  in  a 
copper  or  brass'  pan,  add  four  ounces  of  turmt-ric, 
to  which  put  four  gallons  of  water,  then  put  in  as 
manv  hollv  veneers  as  tlie  liquor  will  cover;  boil 
tbern  together  for  three  hours,  often  turning  them. 
^Vhen  cool,  add  two  ounces  ol  aqua  fortis,  and  the 
dye  will  strike  through  much  sooner. 

Bnght  trreen. — Proceed  as  before  to  produce  a 
yellow;  but  instead  of  aqua  fortis,  add  as  much  of 
the  vitriolated  indigo  as  will  produce  the  desired 
colour. 

Another  method.— -To  three  pints  of  the  strongest 
vinegar,  add  fo>ir  ounces  of  the  best  verdigris, 
groimd  fine,  half  an  ounce  of  sap-green,  and  half 
an  ounce  of  indisro.  Proceed  in  straining  -'  before. 
Brip^ht  red.— To  two  pounds  of  genuine  B-azil- 
dust,  add  4  gallons  of  water,  put  in  as  many  ve- 
neers as  the  liquor  will  well  cover,  boil  them  for 
three  hours,  and  let  them  cool;  then  add  two  oun- 
ces of  alum,  and  two  ounces  of  aqua  fortis  and 
keep  it  luke-warm  until  it  has  struck  through. 

Purple  —To  two  pounds  of  chip  log-wood,  and 
half  a  pound  of  Brazil-dust,  add  four  gallons  of 
water  Put  in  the  veneers,  and  ooil  tiiem  well; 
then  add  six  ounces  of  pearl-ash  and  two  ounces 
of  alum;  let  them  boil  two  or  three  hours  everv 
dav,  till  the  colour  has  struck  through.    . 

'Fine  blue.— Iv.io  a  pound  of  oil  of  vitriol  in  a 
glass  bottle,  put  four  ounces  of  indigo,  and  pro- 
ceed as  before  directed. 

To  stain  paper  or  parchment. 
Yellow. — Paper  mav  be  stained  a  beautiful  yel 
low  by  the  tincture  of  turmeric  formed  by  infusing 
an  ounce  or  more  of  the  root,  powdered,  in  a  pint 
of  spirit  of  wine.  This  mav  be  made  to  give  any 
tint  of  yellow,  from  the  lightest  straw  to  the  full 
colour, 'called  French  yellow,  and  will  be  equ&l  in 
brit'litness  even  to  the  best  dyed  silks.  If  yellow 
he  want  d  of  a  warmer,  or  redder  cast,  anatto,  or 
dra<^on's  blood,  must  be  added.  The  best  manner 
of  ifsing  these,  and  the  fallowing  tinctures,  is  to 
spread'them  even  on  the  paper,  or  parchment,  by 
I  means  of  a  broad  brush,  in  the  manner  of  varnish. 
'  Crimson. — A  very  fine  crimson  stain  r:ay  be 
given  to  paper  bv  a'tincture  of  the  Indian  laKe, 
which  mav  be  made  bv  infusing  the  lake  some  days 
in  spirit  of  wine,  and  "then  pouring  oft"  the  tincture 
from  the  dregs.  It  mav  be  stained  red  by  red  ink. 
It  may  also  be  stained  of  a  scarlet  hue  by  the  tinc- 
ture of  dragon's  blood  in  spirit  of  wine,  but  this 
will  not  be  bright. 

Qreen. — Paper  or  parchment  may  be  stained 
green,  bv  the  solution  of  verdigris  in  vinegar,  or 
by  the  crNStals  of  verdigris  dissolved  in  water. 

0,,„„ye.— Stain  the  paper  or  parchment  first  of 
a  full  vellow.  by  means  of  the  tincture  of  turmeric; 
then  brush  it  over  with  a  solution  of  fixed  alkaline 
salt,  made  by  dissolving  half  an  ounce  of  pearl- 
ashes,  or  salt  of  tartar,  in  a  quart  of  water,  and  fil- 
tering the  solution. 

Purple. — Paper  or  parchment  may  be  stained 
purple,  bv  archil,  or  bv  the  tincture  of  logwood. 


n 


u^^^  ^rsal  receipt  book. 


The  juice  nf  ripe  privet  hemes  expressed  will 
likewise  f^w'c  a  purple  dye. 

7'o  mar/ile  the  edges  of  books  or  paper. 

Dissolve  four  ounces  of  f!;um  arable  in  twft  quarts 
r>f  clear  watci-;  then  provide  several  colours  mixed 
with  water  in  pots  or  shells,  and  with  pencils  pe- 
culiar to  each  colour,  sprinkle  them  by  way  of  in- 
.ermixture  upon  the  qum-water,  which  must  be 
put  into  a  trough,  or  some  broad  vessel;  then  with 
«  stick  curl  them  or  draw  them  rut  in  streaks,  to 
as  much  variety  as  required.  Having  done  this, 
hold  the  book  or  books  close  together,  and  only 
dip  the  eds;es  in,  on  the  top  of  the  water  and  co- 
lours very  lightly;  which  done,  take  them  oft",  and 
the  plain  impression  of  the  colours  in  mixture  will 
be  upon  the  leaves;  doing  as  well  the  end  as  the 
front  of  the  books  the  same  manner. 

To  marble  the  covers  of  books. 

This  is  ])erformed  by  forming  clouds  with  aijua 
fortis,  or  spirit  of  vitriol,  mixed  with  ink,  and  af- 
terwards glazing  the  covers. 

To  colour  vellum  green. 

Take  half  a  pint  of  the  best  white  wine  vinegar, 
an  ounce  of  verdigris,  and  half  an  ounce  of  sap 
green;  dissolve  them  in  the  vinegar  for  a  few  days, 
having  been  heated  by  the  fire.  Shake  the  bottle 
frequently  before  it  is  used. 

Wash  the  vellum  over  with  weak  potash  water, 
and  wh  n  dry,  colour  it  with  the  green  three  or 
four  times,  till  it  has  a  good  colour:  when  dry, 
wash  it  over  with  thin  paste  water,  to  give  the  vel- 
lum a  gloss. 

To  black  the  edges  of  paper. 

Mix  black  lead  with  ink,  ancl  when  the  paper  is 
cit,  colour  it  thinly  over  with  black  ink,  with  a 
piece  of  fine  cloth;  rub  on  the  black  lead,  cover- 
ing every  part;  take  the  dog's-tooth,  and  burnish 
the  edge  till  it  becomes  well  polished. 

When  the  edge  of  the  paper,  after  cutting,  ap- 
pears rather  rough,  scrape  it  over  with  a  piece  of 
glass  or  an  iron  scraper,  with  a  flat  edge. 
To  spiinkle  the  edges  of  books,  &c. 

The  brushes  used  for  book-edges,  must  be  made 
of  Russia  hogs'  bristles,  of  good  thickness,  tied 
round  with  cord,  glued  at  the  thick  end,  and  half 
covered  with  a  piece  of  leather:  when  dry.  tie  the 
brush  again  with  waxed  cord,  within  half  an  inch 
of  the  soft  part  of  it,  and  cut  it  veiy  smooth  and 
even.  Brushes  made  after  this  manner  are  pre- 
ferable to  those  with  a  handle. 

Prepare  the  colour  in  a  cup;  dip  in  the  brush 
till  it  is  charged,  and  then  press  it  out  till  it  will 
drop  no  longer.  The  book  must  be  screwed  tight 
in  the  cutting  press:  hold  the  brush  in  tlie  left 
hand,  and,  with  a  folding-stick  in  the  right,  rub  it 
over  the  hnish,  which  will  cause  the  colour  to 
sprinkle  finely  on  the  edges.  The  brush  mu.=»  be 
moved  up  and  down  overthe  edge,  as  you  sprinkle, 
to  ha\e  it  regular  on  every  part.  After  the  sprink- 


ling is  done,  the  brushes  should  be  carefullj'  wash 
ed    in  water,  ]iarticularly   after   sprinkling    blue, 
which  will  otherwise  soon  destroy  the  brush. 
7'o  (life  or  stain  horn  tortoise-shell  colour. 

The  horn  to  be  dyed  must  be  first  pressed  into 
proper  plates,  scales,  or  other  flat  form,  and  the 
following  mixture  prepared:  take  of  quick-lime 
two  parts,  and  litharge  one  part,  temper  them  to» 
gether  to  the  consistence  of  a  soft  paste,  with  soap- 
ley.  Put  this  paste  over  all  the  ))arrs  of  the  horn, 
except  such  as  are  proper  to  be  left  transparent,  in 
order  to  give  it  a  near  iesemt)lance  to  the  tortoise- 
shell.  Ttie  horn  must  remain  in  this  manner,  co- 
vered with  the  paste,  till  it  is  thoroughly  dry; 
when,  the  paste  being  brushed  ofi",  the  horn  will 
be  found  partly  opacjue  and  partly  transparent,  in 
the  manner  of  tortoise-shell,  and  when  put  over  a 
foil  of  the  kind  of  lattern  called  orsedue,  will  be 
scarcely  distinguishable  from  it.  It  requires  some 
degree  of  fancy  and  judgment  to  dispose  of  the 
paste  in  such  a  manner  as  to  form  a  variety  of 
transparent  parts,  of  different  magnitudes  and 
figures,  to  look  like  the  effect  of  nature:  and  it  will 
be  an  improvement  to  add  semi-transparent  parts, 
which  may  be  done  by  mixing  whiting  with  some 
of  the  paste,  to  weaken  its  operation  in  particular 
places,  b)'  which  spots  of  a  reddish-brown  will  be 
produced,  which,  if  properly  interspersed,  espe- 
cially on  the  edges  of  the  dark  parts,  will  greatly 
increase  the  beauty  of  the  work,  and  its  similitude 
to  real  tortoise-shell. 

^Inother  method. — Take  an  equal  quantity  of 
quick-lime  and  red  lead,  and  mix  it  up  with  strong 
soap  lees.  Lay  it  on  the  horn  with  a  small  brush_ 
like  the  mottle  in  tortoise-shell.  When  dry,  re- 
peat the  same  two  or  three  times. 

To  dye  horns  of  different  colours. 

Jihch  is  performed  by  steeping  brass  in  aqua 
fortis  till  it  is  turned  green:  with  this  the  horn  is 
to  be  washed  once  or  twice,  and  then  put  into  a 
warmed  decoction  of  logwood  and  water. 

Green  is  begun  by  boiling  it,  &c.  in  alum-water, 
then  with  verdigris,  ammoniac,  and  white  wine 
vinegar,  keeping  it  hot  therein  till  sufficiently 
green. 

Bed  is  begun  by  boiling  it  in  alum  water,  then 
with  verdigris,  ammoniac,  and  finished  by  decoc- 
tion in  a  liquor  compounded  of  quick-lime  steep- 
ed in  rain-water,  strained,  and  to  eveiy  pint  an 
ounce  of  Brazil  wood  added.  In  this  decoction  the 
horns  are  to  be  boiled  till  sufficiently  red. 

Horns  receive  a  deep  black  stain  from  solution 
of  silver.  It  ought  to  be  diluted  to  such  a  degree 
as  not  sensibly  to  corrode  the  subject,  and  applied 
two  or  three  times  if  necessary,  at  considerable 
intervals,  the  matter  being  exposed  as  much  as 
possible  to  the  sun,  to  hasten  tlie  appearance  arwl 
deepening  of  the  colour. 


BLSACHING  A7JD  SCOURING. 


7  0  bleach  cloths,  &c. 
The  mode  of  bleaching  which  least  injures  the 
u-'<ture  of  cloth  formed  of  vegetable  substances,  is 
tf«it  eft'ected  by  merely  exposing  it  in  a  moistened 
rtatetothe  atmosphere,  after  having  been  steeped  in 
a  solution  of  potash  oi"  soda,  but  tke  length  of  time 


and  other  inconveniences  attendmg  this  process 
lead  to  tfie  use  of  more  active  chemical  operations. 
It  is  by  the  combination  of  oxygen  with  the  co- 
louring matter  of  the  cloth,  that  it  is  de|)rived  of 
its  hue,  and  the  diflerent  processes  employed  must 
be  adapted  to  prepare  it  tor  this  combination,  an.1 


BLEACHING  AND  SCOURING. 


9^ 


render  it  as  perfect  as  possible  without  destroying 
It!)  texture,  an  effect  which,  however,  must  neces- 
sarily ensue  in  a  jjjreater  or  less  tiegree  from  the 
union  of  oxygen  with  all  bodies.  The  operation 
of  bleaching  requires  four  distinct  processes.  First, 
to  remove  the  spittle  with  which  the  threads  are 
covered  in  the  operation  of  spinning,  and  what  is 
called  the  wraver's  dressing.  This  may  b**  effected 
by  soaking  the  cloth  for  some  hours  in  warm  wa- 
ter, and  then  boiling  it  in  an  alkaline  ley,  pre()ared 
with  'iiJ  parts  of  water,  and  one  part  of  the  potash 
sold  fur  tliis  pm-pose,  rendered  more  active  by 
being  mixed  witli  one-third  of  lime.  After  it  has 
been  boiled  for  some  hours  in  this  solution,  it  is  to 
be  well  washed  with  water,  and  then  exposed  to 
the  second  process — the  action  of  oxygen,  which  ib 
t)est  applied  by  means  of  the  oxymnnate  of  lime, 
sold  ready  prepared  for  this  purpose.  The  solu- 
tion of  oxymiiriate  of  lime  must  be  if  such  strength 
as  nearly  to  destroy  the  colour  of  a  solution  of  in- 
digo in  water,  slightly  acidulated  with  sul])haric 
Mcid.  The  cloth  is  to  be  alternately  steeped  in  this 
liquor,  and  a  solution  (made  as  l.«fore  directed,) 
four  or  five  times,  using  fresh  liquor  at  each  pro- 
cess. It  is  then  to  he  well  rubbed  and  washed 
with  soft  soap  and  watei',  which  prepares  it  for  the 
last  process. 

The  steeping  is  in  a  weak  solution  of  sulphuric 
acid,  and  from  60  to  100  parts  of  water,  the  strength 
being  thus  varied  according  to  the  texture  of  the 
cloth.  This  dissolves  the  remaining  colouring 
matter  which  had  resisted  the  action  of  alkali,  and 
the  oxymuriate  of  lime,  as  well  as  a  small  quantity 
of  iron  contained  in  all  vegetable  matter.  The 
doth  is  then  to  be  exposed  to  the  air  for  some  days, 
and  watered,  to  carry  off  any  remains  of  the  acids, 
an<l  remove  the  unpleasant  odour  it  acquires  from 
tlie  oxymuriate  of  lime  and  potash. 

'I'- ^'piih  lilt         ■        ^     I  ^■nuriatic  acid. 

lo  ascertam  the  strength  of  this  acid  for  bleach- 
ing, a  solution  of  indigo  in  the  sulphuric  acid  is 
employed.  The  colour  of  this  is  de.stroyed  by  the 
oxygenated  muriatic  acid;  according  to  the  quan- 
tity of  it  that  can  be  discoloured  by  a  given  quan- 
tity of  the  liquor,  its  strength  is  known. 

In  this  country,  machinery  is  employed  for  rins- 
ing and  beating;  the  apparatus  must  be  arranged 
according  to  the  objects  to  be  bleached;  the  skeins 
of  thread  must  be  suspended  in  the  tub  destined 
for  tliem,  and  the  cloth  must  be  rolled  upon  reels 
in  the  apparatus.  When  every  thing  is  thus  dis- 
oosed,  the  tubs  are  filled  with  oxygenated  muriatic 
acid,  by  introducing  a  funnel,  which  descends  to 
the  bottom  of  the  tub,  in  oi'der  to  prevent  the  dis- 
persion of  the  gas.  The  cloth  is  wound  on  the 
frame  work  on  which  the  skeins  are  suspended,  is 
turned  several  times,  until  it  is  judged,  by  taking 
out  a  small  quantity  of  the  liquor  from  time  to 
time,  and  tiying  it  by  the  test  of  the  solution  of 
indigo,  that  it  is  Bufficiently  exhausted.  The 
•  weakened  liquor  is  then  drawn  off,  and  may  be 
again  employed  for  a  new  saturation. 

I'o  bleach  by  oxymnriate  of  lime. 

To  cause  a  large  quantity  of  lime  to  combine 
with  the  oxymuriatie  gas,  the  lime  is  mechanically 
suspended  iu  the  water,  into  which  the  gas  is  made 
to  pass,  and  agitated,  so  as  to  ])resent  fresh  matter  I 
to  the  gas.  By  this  means  the  oxymuriate  of  lime 
IS  formed  in  a  very  convenient  manner;  itisdissolv-  | 
•id  in  water,  and  used  as  a  bleaching  liquor.  j 

This  liquor  is  found  to  be  preferable  to  the  oxy-  i 
gf-nated  muriatic  acid  and  potass.  At  the  great  \ 
oleacii-field  in  Ireland,  four  Irys  of  potass  are  ap-  i 
plied  alternately  with  four  weeks'  exposure  on  the 
grass,  two  immersious  in  the  oxygenated  muriate 
Df  lime,  a  ley  of  potash  between  the  two,  and  the  i 
?Jtposi;re  of  a  week  on  the  grass  between  each  ley 


and  the  immersions.  During  summer,  two  Iey-» 
and  fifteen  days'  exposure  are  sufficient  to  prepai-e 
tlot!i  for  the  oxyg'nated  muriate;  the  tliree  alter- 
nate leys,  with  ire  r.ersions  in  the  liquor,  will  be 
sufficient  to  comp'ete  the  bleaching:  nothing  ther 
will  be  necessary  but  to  wind  the  cloth  ihrougl 
the  sulphuric  acid. 

The  oxygenated  muriatic  acid  gas  may  alsD  ht 
combined  with  lime  in  a  dr}'  state,  or  the  waU't 
may  he  evaporated,  when  it  is  employed  for  the  lor 
mation  of  oxynmriates,  which  may  then  be  ^ery 
conveniently  trans|)orted  to  any  distance  without 
injury  to  its  deh-rsive  power. 

7'o  prepare  the  svlphuret  of  lime. 

Take  of  sulphur  or  brimstone,  in  fine  powder, 
four  pounds;  lime,  well  slaked  and  sifted,  twenty 
pounds;  water,  sixteen  gallon,?:  these  are  to  be 
well  mixed,  and  boiled  for  about  half  an  hour  ic 
an  iron  vessel,  stirring  them  briskly  from  time  to 
time.  Soon  after  the  agitation  of  boiling  is  over, 
the  solution  of  the  sulphuret  of  lime  clears,  and 
may  be  drawn  oft"  free  from  the  insoluble  matter, 
which  is  considerable,  and  which  rests  upon  the 
bottom  of  the  boiler.  The  liquor,  in  this  state,  is 
pretty  nearly  the  colour  of  small  beer,  but  not 
quite  so  transparent. 

To  bleach  by  sulphuret  of  lime. 

Sixteen  gallons  of  fresh  water  are  afterwards  to 
be  poured  upon  the  insoluble  dregs  in  the  boiler 
in  order  to  separate  the  whole  of  the  sulphuret 
from  them.  When  this  clears  (being  previously 
well  agitated),  it  is  also  to  be  drawn  off  and  mixed 
witli  the  fiL  St  liquor;  to  these  again,  33  gallons  more 
of  water  may  be  added,  which  will  reduce  the  li- 
quor to  a  proper  standard  for  steeping  the  cloth. 
Here  we  have  (an  allowance  being  made  for  eva- 
poration, and  for  the  quantity  retained  in  the  dregs) 
sixty  gallons  of  liquor  from  four  pounds  of  brim- 
stone. 

When  linen  is  freed  from  the  weaver's  dressing, 
it  is  to  he  steeped  in  the  solution  of  sulphuret  of 
lime  (prepared  as  above)  for  about  twelve  or  eight- 
een hours,  then  taken  out  and  veiy  well  washed 
When  dry,  it  is  to  be  steeped  in  the  oxymuriate  of 
lime  for  twelve  or  fourteen  hours,  and  then  washed 
and  dried.  This  process  is  to  be  repeated  six  times, 
that  is,  by  six  alternate  immersions  in  each  liquor, 
which  has  been  found  to  whiten  the  linen. 

Steam  has  been  lately  employed  for  bleaching 
with  great  success  in  J-'rance.  The  process  was 
brought  from  the  Levant.  Chapel  first  made  it 
known  to  the  public. 

To  bleach  cloth  in  this  manner,  it  must  be  in>- 
mersed  in  a  slight  alkaline  caustic  liquor,  and 
placed  in  a  chamber  consti'ucted  over  a  boiler,  into 
which  is  put  the  alkaline  ley  which  is  to  be  raised 
into  steam.  After  tlie  fire  has  been  lighted,  and 
the  cloth  has  remained  exposed  to  the  action  of  the 
steam  for  a  sufiieient  length  of  time,  it  is  taken  out, 
and  immersed  in  the  oxygenated  muriate  of  lime, 
and  afterwards  exposed  for  two  or  three  days  on 
tlie  grass.  This  operation,  which  is  very  expedi- 
tious, will  be  sufficient  for  cotton:  but  if  linen  cloth 
should  retain  a  yellow  tint,  a  second  alkaline  caus- 
tic vapour-bath,  and  two  or  three  days  on  the  grass, 
will  be  sufficient  to  give  it  the  necessary  uegree  of 
whiteness. 

To  blea»}i  by  alkalized  steam. 

In  the  process  of  bleaching  by  steam,  the  high 
temperature  swells  up  the  fibres  of  the  thread  or 
cloth;  the  pure  alkali  which  rises  with  the  elastic 
fluiil,  seizes  with  avidity  on  the  colouring  matter^ 
and  seldom  does  tlie  tissue  of  the  flax  or  hemp  re- 
sist the  penetrating  eflectofthis  vapour-bath.  The 
whole  matter,  therefore,  by  which  they  are  colour- 
ed, is  attacked  and  decomposed  by  this  single  ope» 
ration;  apd  even  if  a  part  of  it  has  been  able  to  resist. 


^6 


UNIVERSAL  RECEIPT  BOOK. 


notJimgmcre  is  Jif.essary  but  to  repeat  the  opera- 
tio'.i,  after  a  previous  immersion  and  exposure  on 
'!ie  s;rass,  to  ensure  its  complete  effect.  Tlie  alkali 
even  appears  to  have  a  much  liveiit  rand  more  caus- 
tic action,  when  it  is  combined  with  caloric,  than 
in  or<liiiaiy  l(,-vs,  where  the  temperature  never  rises 
nbrre  162  uesrees  of  Fahrenlieit.  By  making  the 
cloth,  or  thread,  pass  lhroun;h  tlie  ley  of  oxygen- 
ated munate  of  lime,  an  union  is  effected  between 
the  solution  and  the  carbon,  arising  from  the  ex- 
Ir^cto-mucous  matter  of  the  flax;  carbonic  acid  is 
formed;  the  water  even,  in  which  this  new  com- 
pound Is  diluted,  concurs  to  promote  the  combma- 
tion:  if  the  cloth  is  then  exposed  on  the  grass,  the 
carbonic  acid  is  dissipated,  and  the  cloih  is  bleached. 
To  bleach  cotton. 

The  first  opevation  consists  in  scouring  it  in  a 
slight  alkaline  solution;  or  what  is  better,  by  ex- 
posure to  steam.  It  is  afterwards  put  into  a  basket, 
and  rinsed  in  running  water.  The  immersion  of 
cotton  in  an  alkaline  ley,  howevt-r  it  may  be  I'nsed, 
always  leaves  with  it  an  earthy  <ieposit.  It  is  well 
known  that  cotton  bears  the  action  of  acids  better 
than  hemj)  or  flax;  that  time  is  even  necessary  be- 
fore the  a;;tion  of  them  can  he  prejudicial  to  it;  and 
by  taking  advantage  of  this  valuable  property  in 
regard  to  bleaching,  means  have  been  found  to  free 
it  from  the  earthy"  deposit,  by  pressing  down  the 
cotton  in  a  verv  weak  solution  of  sulphuric  acid, 
and  afterwards'rcmoving  the  acid  by  washing,  lest 
loo  long  remaining  in  it  should  destroy  the  cotton. 
7'o  bleack  ivnoL 

The  first  kind  of  bleaching  to  which  v/ool  is  sub- 
jected, is  to  free  it  from  grease.  This  operation 
is  called  scouring.  In  mrnufactories,  it  is  gene- 
rally performed  by  an  ammoniacal  ley,  formed  of 
five  measures  of  river  water  and  one  of  stale  urine; 
the  wool  is  rmmersed  for  about  20  minutes  in  a 
oath  of  this  mixture,  heated  to  fifiy-six  degrees;  it 
is  then  taken  out,  suffered  to  drain,  and  then  rinsed 
in  running  water:  tliis  manipulation  softens  the 
wool,  an<l  gives  it  the  first  degree  of  whiteness:  it 
is  then  re|)eated  a  second,  and  even  a  third  time, 
after  whicii  the  wool  is  fit  to  be  employed.  In  some 
places,  scouring  is  performed  with  water  slight'v 
impregnated  with  soap;  and,  indeed,  for  valuable 
articles,  this  pi-ocess  is  preferable,  but  it  is  too  ex- 
pensive for  articles  of  loss  value. 

Sulphuious  acid  gas  unites  very  easily  with  wa- 
ter, and  in  this  combination  it  may  be  employed 
fur  bleaching  wool  and  silk. 

Ti  pre[jare  the  sulphurous  acid. 

The  most  economical  method  is,  to  decompose 
sulphuric  acid,  by  the  mixture  of  any  combustible 
matter  cap;ib!e  of  taking  from  it  any  part  of  its 
sxygen.  !ii  exact  experiments  of  the  laboratory, 
when  the  chemist  is  desirous  of  having  it  in  great 
purity,  it  is  obtained  by  means  of  metdlic  sub- 
stances, and  particularly  by  mercury;  but  for  the 
purpose  of  which  we  are  treating,  where  great 
economy  is  reijuired,  we  should  recommend  the 
most  common  substances.  Take  cho|)ped  straw, 
or  saw  dust,  and  introduce  it  into  a  matrpss:  pour 
over  it  sulpluiric  acid,  applying  at  the  came  time 
he.at,  and  there  will  be  disengaged  sulph>u-ous  acid 
gas,  which  may  be  combined  with  water  in  an  ap- 
paratus. 

The  pieces  are  rolled  upon  the  reels,  and  are 
«1rawn  through  the  sulphurous  acid  by  turning 
ihem,  until  it  is  observed  that  the  whiteness  is  suf- 
hciently  bright.  They  are  then  taken  out,  and 
are  left  to  drain  on  a  bench  covered  wiUi  cloth, 
lest  they  should  be  stained  in  conseipience  of  the 
decomposition  of  the  wood  by  the  sulphurous 
acid;  they  are  next  washed  in  river  water,  and 
Spanish  white  is  employed,  if  it  should  be  judgtMJ 
necessary.     This  operation  is  performed  by  ()ass- 


ing  the  pieces  through  a  tub  of  clear  water,  in 
in  which  about  eight  pounds  of  Spanish-white  hat 
been  dissolved.  To  obtain  a  fine  whiteness,  the 
staffs,  in  general,  are  twice  sulphured.  Accord- 
ing to  this  process,  one  immersion,  and  reeling 
two  or  three  hours,  are  sufficient.  Azuring,  oi 
blueing,  is  performed  by  throwing  into  the  Span- 
ish-white liquor  a  solution  of  one  part  of  Prussian 
lilue  'o  400  parts  of  water;  shaking  the  cloth  in 
the  lii,iiid,  and  reeling  it  rapidly.  The  operation 
is  terminated  by  a  slight  washing  with  soap,  to 
give  softness  and  pliability  to  the  stuffs. 
To  full  cloths,  ivoollens,  i:''c. 

The  method  of  fulling  woollen  stuffs,  with  soap, 
is  this:  a  coloured  cloth,  of  about  45  ells,  is  to  be 
laid  in  the  usual  manner  in  the  trough  of  a  fulling 
mill,  without  first  soaking  it  in  watei-,  as  is  com- 
monly practised  in  many  ])laces.  To  full  this 
trough  of  cloth.  15  pounds  of  soap  are  required, 
one-half  of  which  is  to  be  melted  in  two  pails  of 
river,  or  spring  water,  made  as  hot  as  the  hand 
can  well  bear  it.  This  solution  is  to  be  poured  t>y 
little  and  little  upon  the  cloth,  in  projiortion  as  it 
is  laid  in  tlie  trough;  after  whidi  it  is  to  be  taken 
out  and  stretched.  This  done,  the  clotli  is  imme- 
diately returned  into  the  same  trough  wiilioutany 
new  soap,  and  there  fulled  for  two  hours  more. 
Then  taken  out  it  is  wrung  well,  to  express  all  the 
grease  and  filth.  After  the  second  fulling,  the  re- 
mainder of  the  soap  is  dissolved  in  as  in  the  for- 
mer, and  cast  four  different  times  on  the  cloth,  re- 
membering to  take  out  the  cloth  every  two  hours 
to  stretch  it,  and  undo  the  plaits  and  wrinkles  it 
has  acquired  in  the  trougli.  When  suificiently  full- 
ed, and  brought  to  the  quality  and  lliickness  re- 
quired, scour  it  in  hot  water,  keeping  it  in  the 
trough  till  it  is  quite  clean.  As  to  white  cloths, 
as  these  full  more  easily  and  in  less  time  than 
coloured  ones,  a  third  part  of  the  soap  may  be 
spared. 

To  prepare  an  improved  bleaching'  liquor. 

This  is  effected  by  a  dissolution  in  water  of  thf 
oxygenated  muriates  of  calcareous  earth,  barytes, 
strontites,  or  magnesia.  The  earths  should  be 
prepared  in  the  dry  way,  by  bringing  ihem  in  a 
solid  form,  in  powder,  or  in  paste,  in  contact  with 
the  oxvgenated  muriatic  acid  gas.  So  jirepared, 
dissoUe  them  in  water,  and  apply  them  to  the  sub- 
stances required  to  be  bleached.  By  this  mode,  co- 
lours may  be  removed  from  linen,  cotton,  and  ve- 
getalde  and  animal  substances. 

Another. — Take  of  salts,  8  parts,  sulphuric  acid, 
5  do.  black  oxide  of  manganese,  3  do.  water,  3  do. 
To  bleach  silk. 

Take  a  solution  of  caustic  soda,  so  weak  as  to 
make  only  a  fourth  of  a  degree,  at  most,  of  the 
areometer  for  salts,  and  fill  with  it  the  boiler  of 
the  apparatus  for  bleaching  with  steam.  Charge 
the  frames  with  skeins  of  raw  silk,  and  [dace  them 
in  the  api)aratus  until  it  is  full;  then  close  the  door, 
and  make  tlie  solution  boil.  Having  continued 
the  ebullition  for  twelve  hours,  slacken  the  fire, 
and  (.pen  the  door  of  the  apparatus.  'i"lie  heat  of 
the  steam,  which  is  alwavs  above  250  degrees,  will 
have  been  sufficient  to  free  the  silk  from  the  gum, 
and  to  scour  it.  Wash  the  skeins  in  warm  water; 
and  having  wrung  them,  place  them  again  on  the 
li-ames  in  the  apparatus,  to  undergo  a  second  boil- 
ing. Then  wash  them  se\eral  times  in  water,  and 
immerse  them  in  water  somewhat  soapy,  to  give 
them  a  little  softness.  Notwithstanding  the  white- 
ness «  hich  silk  acquires  by  these  different  opera- 
tions, it  must  be  carried  to  a  higher  degree  ol 
splendour  by  exposing  it  to  the  action  of  sulphur- 
ous acid  gas,  in  a  close  chamber,  or  by  immersing 
it  in  sulphurous  acid,  as  before  i-ecommended  fo' 
wooL 


BLEACHING  AND  SCO  JRING. 


To  bleach  prints  and  printed  books. 

Simple  immersion  in  oxygenated  muriatic  acid, 
letting  llie  article  remain  in  it  a  longer  or  shorter 
.pace  of  time,  according  to  the  strength  of  the  li- 
Cjuor,  will  be  sufficient  to  whiten  an  engraving:  if 
.t  isref|uired  to  whiten  the  paper  of  a  bound  book, 
4S  it  is  necessary  that  all  the  leaves  should  be 
moistened  by  the  acid,  care  must  be  taken  to  open 
the  book  well,  and  to  make  the  boards  rest  on  the 
edge  of  the  vessel,  in  such  a  manner  that  the  |)a- 
j>er  alone  shall  be  dipped  in  the  liquid;  the  leaves 
must  be  se()arated  from  each  other,  in  order  that 
they  may  be  equally  moistened  on  both  sides. 
Harems  method  of  bleaddiig  sliell-lac. 

Dissolve  in  an  iron  kettle  one  part  of  pearl  ash 
'.n  about  eight  parts  of  water,  add  one  part  of  shell 
or  seed  lac,  and  heat  the  whole  to  ebullition. 
When  the  lae  is  dissolved  cool  the  solution  and 
impregnate  it  with  chlorine,  till  the  lac  is  all  pre- 
cipitated. 

To  tvash  chintz. 

Take  two  pounds  of  rice,  boil  it  in  two  gallons 
of  waier  till  soft;  then  pour  the  whole  into  a  tub; 
let  it  stand  till  about  the  warmth  in  general  used  for 
coloured  linens;  then  put  tlie  chintz  in,  and  use 
the  rice  instead  of  soap;  wash  it  in  this,  till  tiie 
dirt  appears  to  be  out,  then  boil  the  same  quantity 
as  above,  but  strain  the  rice  from  the  water,  and 
mix  it  in  warm  clear  water.  Wash  in  this  till 
quite  clean;  afterwards  rinse  it  in  the  water  which 
ihe  rice  has  been  boiled  in,  and  this  will  answer 
ihe  end  of  starch,  and  no  dew  will  affect  it.  If  a 
(^ovn,  it  must  be  taken  to  pieces,  and  when  dried 
be  careful  to  hang  it  as  smooth  as  possible; — after 
It  is  dry,  rub  it  with  a  sleek  stone,  but  use  no  iron. 
'I'o  ■washjine  lace  or  linen. 

Take  a  gallon  of  furze  blossoms  and  burn  them 
to  ashes,  then  boil  them  in  six  q-uarts  of  soft  water; 
this,  when  fine,  use  in  washing  with  the  suds,  as 
occasion  requires,  and  the  linen,  &c.  will  not  only 
be  exceedingly  while,  but  it  is  done  with  half  the 
soap,  and  little  trouble. 

'I'o  clean  black  and  tvJdte  sarcenets. 

Lay  these  smooth  and  even  upon  a  board,  spread 
X  little  soap  over  the  dirty  places;  then  make  a 
lather  with  Castille  soap,  and  with  a  common 
brush,  di[)  it  in,  pass  it  over  the  long  way,  and  re- 
peat it  in  ibis  manner,  till  one  side  is  sufficiently 
scoured,  use  the  other  in  the  same  manner;  then 
put  it  into  hot  water,  and  there  let  it  lie,  till  you 
have  prei)ared  some'  cold  water,  wherein  a  small 
iiuaiitity  of  gum  arable  has  been  dissolved.  Now, 
rinse  them  well,  take  them  out  and  fold  them, 
pressing  out  the  water  with  the  hands  on  the 
board,  and  keeping  them  under  the  hands  till  they 
are  dry;  at  which  time,  have  brimstone  ready  to  dry 
them  over,  till  they  are  ready  for  smoothing,  which 
must  be  done  on  the  right  side,  with  a  moderate 
hot  iron. 

To  -wash  and  stain  tiffanies. 

Let  the  he'os  of  the  tiffanies  be  at  first  only  a 
little  soaped,  then  having  a  lather  of  soap,  put 
them  into  it  hot,  and  wash  them  very  gently  for 
fear  they  should  be  crumpled:  and  when  thej  are 
clean,  rinse  them  in  warm  water,  in  which  a  little 
gum  arable  has  been  dissolved,  keeping  them  from 
the  air  as  much  as  possible;  then  add  a  lump  of 
starch,  wet  the  tiflanies  with  a  soft  linen  rag,  and 
fold  them  up  in  a  clean  cloth,  pressing  them  till 
they  are  near  dry;  after  which  put  them  near  the 
fire,  and  finish  the  drying  over  brimstone;  then 
shape  them  properly  by  gently  ironing  them. 
To  wash  and  starch  laxvns. 

Lawns  may  be  done  in  the  same  manner  as  the 

former,  only  observe  to   iron  them  on  the  wrong 

•ide,     and     use    gum     arable    water    instead    of 

Jtareh,  and,  accordintr  to  what  has  been  directed 

N 


for  sarcenets,  any  eoloured  silks  may  he  starched, 
abating  or  augmenting  the  gum  water,   as  may  be 
thought  fit,  according  to  the  slifTness  intended. 
To  clean  buff  coloured  cloth. 

Take  tobacco-pipe  claj',  and  mix  it  with  M-atet 
till  it  is  as  thick  as  lime-water  used  for  white- 
washing rooms;  spread  this  over  the  cloth,  aTui 
when  it  is  dry,  rub  it  off  with  a  brush,  and  the 
cloth  will  look  extremely  well. 

To  make  saponace  us  ley  for  tvashitiff. 

Boil  together  in  a  sufficient  (juantity  of  watei,  :> 
gallon  of  good  wood-ashes,  and  two  or  three  hands- 
ful  of  fresh  burnt  lime.  Leave  the  lixivium  at 
rest,  till  the  extraneous  matters  have  been  deposit- 
ed at  the  bottom,  or  thrown  to  the  surface  to  be 
skimmed  off.  Then  draw  off  the  pure  lixivium, 
add  to  it  oil,  to  about  a  thirtit'.h  or  fortieth  part  of 
its  own  quantity.  The  mixture  will  be  a  liquor 
white  as  milk,  capable  of  frothing  like  soaj>-water, 
and  in  dilution  with  water,  perfectly  fit  to  commu- 
nicate sufficient  whiteness  to  linen.  This  liquor 
may  be  prepared  from  wood-ashes  of  all  sorts,  and 
from  rancid  grease,  oil,  or  butter.  It  is  therefore 
highly  worthy  the  attention  of  the  economist. 
When  the  ashes  are  suspected  to  be  Pinusually  de- 
ficient in  alkali,  a  small  addition  of  pulverized 
potash  or  soda  may  be  made  to  the  lixivium. 
To  clean  and  starch  point  lace. 

Fix  the  lace  in  a  prepared  tent,  draw  it  straight, 
make  a  warm  lather  of  Castille  soap,  and,  with  a 
fine  brush  dipped  in,  rub  over  the  point  gentlj';  and 
when  it  is  clean  on  one  side,  do  the  same  to  the 
other;  then  throw  some  clean  water  on  it,  in  which 
a  little  alum  has  been  dissolved,  to  take  ott'ihe  suds, 
and  having  some  thin  starch,  go  over  with  the  same 
on  the  wrong  side,  and  iron  it  on  the  same  side 
when  dry,  then  open  it  with  a  bodkm,  and  set  it  in 
order. 

To  clean  point  lace,  if  not  very  dirty,  without 
washing;  fix  it  in  a  tent  as  the  former,  and  go  over 
with  fine  bread,  the  crust  being  pared  off,  and  when 
it  is  done,  dust  out  the  crumbs,  he. 
To  clean  white  veils. 

Put  the  veil  in  a  solution  of  white  soap,  and  lei 
it  simmer  a  quarter  of  an  hour.  Squeeze  it  in  some 
warm  water  and  soap,  till  quite  clean.  Uinse  it 
from  soap,  and  then  in  clean  cold  water,  in  which 
is  a  drop  of  liquid  blue.  Then  pour  boiling  water 
upon  a  tea-spoonful  of  starch,  run  the  veil  through 
this,  and  clear  il  well,  by  clapping  it.  Afterwards 
pin  it  out,  keeping  ihe  edges  straight  and  even. 
To  clean  black  veils. 

Pass  them  through  a  warm  liquor  of  bullock's 

gall  and  water;   rinse  in  cold  water;  tijen  take  a 

small  piece  of  glue,  pour  boiling  water  on  it,  and 

pass  the  veil  through  it;  clap  it,  and  frame  it  to  di-y. 

To  clean  white  satin  undjiowered  silks. 

Mix  sifted  stale  bread  crumbs  with  powder  bluf , 
and  rub  it  thoroughly  all  over,  then  sliake  il  well, 
and  dust  it  with  clean  soft  clo'hs.  Atterwards. 
where  there  are  any  gold  or  silver  flowei's,  take  a 
piece  of  crimson  ingrain  velvet,  rub  the  f.owers 
with  it,  which  will  restore  them  to  their  original 
lustre. 

^inother  method. — Pass  them  through  a  solution 
of  fine  hard  soap,  at  a  hand  heal,  drawing  then* 
through  the  hand.  Rinse  in  lukewarm  water,  dry 
and  finish  by  pinning  out.  Brish  the  flossy  or 
bright  side  with  a  clean  clothes'  brush,  the  way  of 
the  nap.  Finish  them  bj-  dipping  a  sponge  into  a 
size,  made  by  boiling  isinglass  in  water  and  rub 
the  wrong  side.  Hinse  out  a  second  time,  and 
brush  and  dry  near  a  fire,  or  in  a  warm  room. 

Silks  may  be  treated   in  ihe  same  way,  but  not 

brushed.     If  the  silks  are  for  dyeing,  instead  of 

passing  them  through  a  solution  of  soap  and  water 

I  they  must  be  boiled  off;  but  if  tlie  silks  are  very 


D8 


UNIVERSAL  RECEIPT  BOOK. 


i 


sln'il,  the  water  must  only  tie  of  heat  sufficient  to 
exli-aL-t  the  dirt,  and  wlien  rinsed  in  warm  water, 
'lie>  a~e  in  a  stale  for  the  dye. 

.'ittDthi'vmfthiid. — Strew  French  chalk  overthem 
and  brush  it  off  with  a  hard  l.'rnsh  onee  or  twice. 
To  clean  coloured  siiks  of  all  hiiirls. 

Put  some  soft  soap  into  boiling  water,  and  heat 
it  till  dissolved  in  a  strong  lather.  At  a  hand  heat 
]):il  in  tlie  article.  If  strong,  it  may  be  rubbed  as 
III  wasliing;  rinse  it  riuicKly  in  warm  water,  and 
add  oil  of  vitriol,  sufficient  to  give  another  watei'a 
sourish  taste,  if  for  bright  yellows,  crimsons,  ma- 
roons, and  scarlets;  but  for  oranges,  fawns,  hrow  lis, 
or  their  shades,  use  no  acid.  For  bright  scarlet, 
use  a  solution  of  tin.  Gently  squeeze  and  then 
roll  it  in  a  coarse  sheet,  and  wring  it.  Hang  it  in 
■i  wai'm  room  to  dry,  and  finish  it  by  calendering 
or  mangling. 

For  |iinks,  rose  colours,  and  thin  shades,  he.  in- 
stead  of  oil   of  vitriol,  or  solution  of  tin,  prefer  j 
lemon  juice,  or  white  tartar,  or  vinegar. 

For  blues,  purples,  and  their  shaJes,  add  a  small 
quantity  of  American  pearl-ash;  it  will  restore  the 
colours.  Wash  the  articles  like  a  linen  garment, 
but,  instead  of  wringing,  gently  squeeze  and  sheet 
them,  and  when  dry,  finish  them  with  fine  gum 
water,  or  dissolved  isinglass,  to  which  add  some 
pearl-ash,  rubbed  on  the  "roiig  side;  then  pin  them 
out. 

Hlues  of  all  shades  are  dyed  with  archil,  and  af- 
lerwards  dipped  in  a  vat;  twice  cleaning  with  pearl- 
ash,  restores  the  colour.  For  olive  greens,  a  small 
quantitv  of  verdigris  dissolved  in  water,  or  a  solu- 
tion of  copper,  mixed  with  the  water,  will  revive 
the  colour  again. 

To  deem  black  dlks. 

To  bullock's  gall,  add  boiling  water  sufficient  to 
make  it  warm,  and  with  a  cleiu  sponge,  rub  the 
silk  well  on  both  sides,  squeeze  it  well  out,  and 
proceed  again  in  like  mai.ner.  Rinse  it  in  spring 
ivater,  and  change  the  water  till  perfectly  clean, 
■  Iry  it  in  the  air,  and  pin  it  out  on  a  table;  but  first 
lip  the  sponge  in  glue-water,  anil  rub  it  on  the 
wrong  side;  then  dry  it  before  a  fire. 
'To  dip  rusty  black  silks. 

If  it  requires  to  be  red  dyed,  boil  logwood;  and 
in  half  an  hour,  put  in  the  silk,  and  let  it  simmer 
iialf  an  hour.  'I'ake  it  out,  and  dissolve  a  little 
iilue  vitriol  and  green  copperas,  cool  the  copper, 
let  it  simmer  half  an  hour,  then  dry  it  over  a  stick 
In  the  air.  If  not  red  dyed,  pin  it  out,  and  rinse  at 
in  spring  water,  in  which  half  a  tea-spoonful  of  oil 
of  vitriol  has  been  put.  VV^ork  it  about  five  minutes, 
rinse  it  in  cold  water,  and  finish  it  by  pinning  and 
(I'libbing  it  with  gum  water. 

To  clean  silk  stockings. 

Wash  with  soap  and  water;  and  simmer  them  in 
•he  same  for  ten  minutes,  rinsing  in  cold  water. 
For  a  blue  cast,  put  on"  drop  of  liquid  blue,  into  a 
pan  of  cold  spring  water,  run  the  stockings  through 
this  a  minute  or  two,  and  dry  them.  For  a  pink 
cast,  put  one  or  two  drops  of  saturated  pink  dye 
into  cold  water,  and  rinse  them  through  this.  For 
a  flesh-colour,  add  a  little  rose  pink  in  a  thin  soap- 
liciuor,  rub  them  with  clean  flannel,  and  calender 
wr  mangle  them. 

I'o   extract  grease  spots  from  silks  and  coloured 
7nuslins,  &c. 

Scrape  French  chalk,  put  it  on  the  grease-spot, 
and  hold  it  mar  the  fire,  or  over  a  warm  iron,  or 
water-plate,  filled  with  boiling  w^er.  The  grease 
will  melt,  and  the  French  chalk  absorb  it,  brush 
or  rub  it  oft".      Repeat  if  necessarv. 

To  take  stain.i  out  oj  silk. 
Mix  together  in  a  phial,  •■lo/,.  of  essence  ot  lemon, 
i  oz.  of  oil  of  turpentine. 

(irease  and  oUier  spots  in  silks,  are  to  be  rubbed  ' 


gently  with  a  linen  rag  dipped  in  the  A.iove  corn 
position. 

To  take  spots  of  paint  from  cloth,  silks,  &c. 

Dip  a  pen  in  sjiirit  of  turpentine,  and  transfer  i 
to  the  paint  spot,  in  sufficient  quantity  to  ilischarg* 
the  oil  and  gluten.  Let  it  stand  some  hours,  thei 
rub  it. 

F^or  large  or  numerous  spots,  apply  the  spirit  of 
ti]ri)eiitinc  with  a  sponge,  if  possible  before  it  it 
become  dry. 

To  scour  yarn. 

It  should  be  laid  in  lukewarm  water  for  three  oi 
four  days,  each  day  shifting  it  once,  wringing  it  ont^ 
and  l.wing  it  in  another  water  of  the  same  iirtiure-, 
then  carry  it  to  a  well  or  brook,  and  rinse  J>  til". 
nothing  comes  from  it  but  pure  clean  walei':  that 
done,  take  a  bucking-tub,  and  cover  the  bottom 
with  vei'v  fine  aspen  ashes;  and  then  having  opened 
and  sjiread  the  slippings,  lay  them  on  those  aslus, 
and  put  more  ashes  above,  and  lay  in  more  slip- 
pings, covering  them  with  ashes  as  before;  then  lay 
one  upon  another  till  the  yarn  is  put  in;  afterwards 
cover  uj)  the  uppermost  yarn  with  a  bucking-cloth, 
and,  in  proportion  to  the  size  of  the  tub,  hiy  in  a 
peck  or  two  more  of  ashes;  this  done,  pour  upon 
the  uppermost  cloth,  a  great  deal  of  warm  water 
till  the  tub  can  receive  no  more,  and  lei  it  stand  so 
all  night.  Ne.\t  morning  set  a  kettle  of  clean  wa- 
ter on  the  fire;  and  when  it  is  warm,  pull  out  fhe 
spiggot  of  the  bucking-tub,  to  let  the  water  lun 
out  of  it  into  another  clean  vessel;  as  the  bucking- 
tub  wastes,  hll  it  up  again  with  warm  water  on  the 
fire;  and  as  the  water  on  the  fire  wastes,  so  like- 
wise fill  up  that  with  the  ley  that  ccines  from  the 
bucking-tub,  ever  observing  to  make  the  ley  hotter 
and  hotter,  till  it  boils:  then  you  must,  as  before, 
ply  it  with  the  boiling  ley  at  least  four  hours  toge- 
ther. For  whitening,  you  must  take  oft' this  buck- 
ing-cloth; then  putting  the  yarn  with  the  ley  aslies 
into  large  tubs,  with  your  hands  labour  the  yarn, 
ashes,  and  ley,  pretty  well  togetlier,  afterwards 
carry  it  to  a  well  or  river,  and  rinse  it  clean;  liieii 
hang  it  upon  poles  in  the  air  all  day,  and  in  the 
evening  take  the  slippings  down,  and  lay  them  in 
water  all  night;  the  next  day  hang  them  up  again, 
and  throw  water  on  them  as  they  dry,  observing  to 
turn  that  side  outermost,  which  whitens  slowest. 
After  having  done  this  for  a  week  together,  put  all 
the  yarn  again  into  a  hucking-tub,  without  ashes, 
covering  it  as  before  with  a  hucking-clolh;  lay 
thereon  good  store  of  fresh  ashes,  and  drive  thai 
buck,  as  before,  with  very  strong  boiling  ley,  foi 
half  a  day,  or  more;  then  take  it  out,  and  rinse  it 
hanging  "it  up,  as  before,  in  the  day  time,  to  dry, 
and'  laying  it  in  water  at  night,  another  week. 
Lastly,  wash  it  over  in  fair  w  ater,  and  dry  it. 
To  sconr  thick  cotton  counterpanes. 

Cut  a  pound  of  mottled  soap  into  thin  slices;  and 
put  it  into  a  pan  with  a  quarter  of  an  ounce  of  pot- 
ash, and  an  ounce  of  pearl-ash.  Pour  a  pail  of 
boiling  water  on  it,  and  let  it  stand  f<ll  dissolved. 
Tlien  pour  hot  and  cold  water  into  a  scouring  tub, 
with  a  bowl  of  the  solution.  Put  in  the  counter- 
pane, beat  it  well,  turn  it  often,  and  give  it  a  se- 
cond liquor  as  before,  then  rinse  it  in  cold  water. 
Now  put  three  tea-spoonsful  of  liquid  blue  into  a 
thin  liquor;  stir  it,  and  put  in  the  coiuitirpane. 
beat  it  about  five  minutes,  and  drv  it  in  the  air. 
To  scour  nndyed  lucollens. 

Cut  A  a  pound  of  the  best  yeilow  soap  into  thin 
slices,  and  pour  such  f  quantity  of  boiling  ri\ei- 
water  on  it  as  will  dissolve  the  soap,  and  make  ii 
of  the  consistence  of  oil.  Cover  the  articles  ab  )ut 
two  inches  with  water  such  as  the  hand  can  bear, 
■  and  add  a  lump  of  American  pearl-ash,  and  about 
'  it  third  of  the  soap  solution.  Beat  them  t'.U  no 
hea(.  or  lather  rises  on  tlie  water;  throw  ^way  «hfl 


HLRACHINO  ANT)  SCOTTRIXG. 


fm 


dirty  water,  and  proceed  as  before  with  liotier  wa- 
ter wilhout  peail-ash. 

To  actvir  clothes,  coat.'',  /u'lisst^s  &c. 
If  a  black,  liluc,  or  brown  i,-(,;it,  dry  2  ounces  of 
fuller's  cnrth,  ^nd  jiour  on  it  .sufficient  boiling  wa- 
ter to  dissolve  it,  and  plasltr  with  it  the  spots  of 
grease;  take  a  pennvworlli  of  bnllock's  gall,  mix 
with  it  half  a  pint  of  stale  urine;  and  a  little  boil- 
ing water;  with  a  hard  liru-h  dipped  in  this  liipAor, 
brush  spotted  places.  Then  dip  the  coat  in  a  bucket 
of  cold  spring  water.  When  nearly  dry,  lay  the 
nap  right,  and  ])ass  a  drop  of  oil  of  olives  over  the 
frush  to  finish  it. 

If  grey,  drab,  fawns,  or  maroons,  cut  yellow  soap 
into  thin  slices,  and  pour  water  upon  it  to  moisten 
it.  Hub  the  greasy  and  dirty  spots  of  the  c  ..at. 
I,et  it  dry  a  little,  and  then  brush  it  with  warm 
«.iter,  repeating,  if  necessary,  as  at  first,  and  use 
"fiter  a  little  hotter;  rinse  several  times,  in  warm 
water,  and  finish  as  before. 

To  scour  carpets,  hearth-rags,  &c. 
Rub  a  piece  of  soap  on  everv  spot  of  grease  or 
ilirt;  then  take  a  hard  brush  dipped  in  boiling  wa- 
ter, and  rub  the  spots  well.     If  very  dirty,  a  solu- 
tion of  soap  must  lie  put  into  a  tub,  with  hot  water, 
and  the  carpet  well  beat  in  it,  rinsing  it  in  several 
clean   waters,    p-itting  in  the  last  water   a   table 
spoonful  of  oil  of  vitriol,  to  brighten  the  colours. 
To  clean  cotton  gowns. 
Make  a  solution  of  soap,  put  in  the  articles,  and 
'vnsh  them  in  the  usual  way.     If  greens,  reds,  &cc. 
I'un  add  lemon  juice,  vinegar,  or  oil  of  vitriol,  to 
the  rinsing  water. 

To  clean  scar'et  cloth. 
Dissolve  the  best  white  soap;  and  if  black-look- 
ing spots  appear,  rub  dry  soap  on  them;  while  the 
other  soap  is  dissolving;  with  hot  water,  brusli  it 
oh*.  If  very  dirty,  immerse  the  article  into  the 
warm  solution,  and  rub  the  stained  parts.  Dispatch 
it  quickly,  and  as  soon  as  the  colour  begins  to  give, 
wring  it  cit,  and  immerse  it  in  a  pan  or  pail  of 
warm  water;  wring  it  again,  and  immerse  it  in  cold 
spring  water,  in  which  mix  a  table  spoonful  of  so- 
lution of  tin.  Stir  it  about,  aiid  in  ten  minutes, 
hang  it  to  diy  in  the  shade,  and  cold  press  it. 

Another  -method. — On  a  quarter  of  a  peck  of 
wlieaten  bran,  pour  boiling  water  in  a  hair  sieve. 
In  the  bran-water  at  a  hand  heat,  immerse  the  cloth, 
and  rub  it,  looking  through  it,  to  see  the  spots.  To 
a  second  liquor,  add  nearly  a  quarter  of  an  ounce 
of  white  or  crude  tartar.  If  darkened,  make  a  clean 
liquor  of  cold  spring  water  with  a  drop  or  two  of 
solution  of  tin,  soak  it  iu  ten  minutes,  w  ring  it,  and 
hang  it  up  to  dry. 

To  (Up  scarlet  cloth. 
After  it  has  been  thoroughly  cleaned  with  soap, 
and  rinsed  in  warm  water,  put  into  boiling  spring 
water,  a  quarter  of  a  pound  of  young  fustic,  or  zant, 
a  drachm  of  pounded  and  sifted  cochineal,  and  an 
equal  quantity  of  ci-eam  of  tartar  and  cochineal; 
boil  five  or  six  minutes,  and  cool  by  adding  a  pint 
or  two  of  cold  spring  water,  and  a  table  spoonful 
of  the  solulion  of  tin.  Stir  tlie  mixture,  put  in  the 
cloth,  boil  for  ten  minutes,  and  when  dry,  cold 
press  it. 

To  raise  the  nap  on  cloth. 
Soak  in  cold  water  for  half  an  hour,  then  put  on 
a  board,  and  rub  the  thread-bare  parts  with  a  half- 
worn  hatter's  card,  filled  with  Hocks,  or  with  a 
prickly  thistle,  until  a  nap  is  raised.  Hang  up  to 
dry,  and  with  a  hard  brush  lay  the  nap  the  right 
w  ay. 

To  revive  faded  hlack  cloth. 

Having  cleaned  it  well,  boil  two  or  three  ounces 

of  logwood  fjr  half  an  hour.     Dip  it  in  warm  wa- 

'•T  and  squteze  it  dry,  than  put  it  into  the  copper, 

•fid  boil  half  an  hour.    Take  it  out  and  add  a  small 


luece  of  green  copperas,  and  boil  it  another  half 
hour.  Hang  it  in  the  air  for  an  hour  or  two,  then 
rinse  it  in  two  or  three  cobl  wateis,  dry  it  «ad  le' 
it  be  regularly  brushed  with  a  soft  brush,  over 
which  a  drop  or  two  of  oil  of  olives  has  been  ru)>- 
bed. 

To  dry  clean  cloth. 

Dip  a  brush  in  warm  gall,  and  apply  it  to  grea»5 
places,  rinse  it  oft"  in  cold  water;  dry  by  the  fire, 
then  lay  the  coat  flat,  strew  damp  sand  over  it,  and 
with  a  brush  beat  the  saiid  into  the  cloth;  then 
brush  it  out  with  a  hard  brush,  and  th„  sand  wiL 
bring  away  the  dirt.  Kub  a  drop  of  oil  of  olives 
over  a  soft  brush,  to  brighten  the  colours 

To  b.£fich  ivool,  silks,  straw  honnets,  &c. 

Put  a  chafing  dish  with  some  lighted  charcoal 
into  a  close  room,  or  large  box;  then  strew  an  ounce 
or  two  of  powdered  brimstone  on  the  hot  coals. 
Hang  the  articles  in  the  room  or  box,  make  the 
door  fast,  and  let  them  hang  some  hours.  Fine 
coloured  woollens  are  thus  sulphured  before  dyed, 
and  sti-aw  hoimets  are  thus  bleached. 

To  take  iron-mouhk  out  ofdnen. 

Hold  tiie  iron  mould  on  the  cover  of  a  tankara 
of  boiling  water,  and  rub  on  the  spot  a  little  juicf 
of  sorrel  and  salt,  and  w  hen  the  cloth  has  thorough- 
ly imbibed  the  juice,  wash  it  in  ley. 
To  make  breecIies-buH. 

Mix  1  pound  of  Bath  l)rick,  2  pounds  of  pipe- 
clay, 4  ounces  of  pumice  stone  powder,  and  6 
ounces  of  ox  g:dl;  colour  them  w  iih  rose  pink,  yel- 
low ochre,  umber,  Irish  slate,  &c.  to  any  desired 
shade. 

Clothes'  ball. 

'W\\  two  pounds  of  pipe  clay,  4  ounces  of  ful 
ler's  earth,  4  ounces  of  whiting,  and  a  quarter  of  2 
pint  of  ox  galls. 

To  take  grease  out  of  leather  breeches. 

Tlie  white  of  an  egg  api)lied  to  the  injured  pan 
and  dried  in  the  sun,  will  effectually  answer  thi 
purpose. 

AnotJier  method. — To  two  table  spoonsful  of  spi 
rits  of  turpentine,  put  half  an  ounce  of  mealy  pota- 
toes, add  some  of  the  best  Durham  mustard,  wit) 
a  little  vinegar;  let  them  dry,  and  when  well  rub 
bed,  the  spots  will  be  entirely  removed. 
To  prepare  a  chemical  liquid  for  cleaning  boot 
tops,  &c. 

Mix  in  a  phial,  one  drachm  of  oxymuriale  ol 
potass,  with  two  ounces  of  distilled  water;  am 
when  the  salt  is  dissolved,  add  two  ounces  of  nm 
riatic  acid.  Then  shake  well  together,  mix  in  an- 
other phial  three  ounces  of  rectified  spirit  of  win« 
with  half  an  ounce  of  the  essential  oil  of  lemon, 
unite  the  contents  of  the  two  phials,  and  keep  the 
liquid,  thus  prepared,  closely  corked  for  use.  This 
chemical  liquid  should  be  applied  with  a  clean 
sponge,  and  dried  in  a  gentle  heat;  after  which, 
the  boot-tops  may  be  polished  with  a  proper  brush, 
so  as  to  appear  like  new  leather. 

Another  method. — Take  of  white  vitriol,  powder- 
ed, 1  oz.  acid  of  sugar,  I  oz.  water,  1  quart.  Mis 
toa:elher. 

Put  a  label  on  it,  "  Rank  Poison." 

S[)onge  the  tops  witli  water  first;  then  mix  with 
the  liquid,  and  then  with  water  again. 

To  cleanse  feathers  from  ammal  oil. 

Mix  well  with  a  gallon  of  clear  watei,  a  pound 
of  quick  lime;  and,  when  the  lime  is  precipitated 
in  fine  powder,  pour  off  the  clear  lime-water  for  ' 
use,  at  the  time  it  is  wanted.  Put  the  feathers  to 
be  cleaned  in  a  tub,  and  add  to  them  a  sufficient 
quantity  of  the  clear  lime-water,  so  as  to  cover 
them  about  three  inches.  'I'he  feathers,  when  tho- 
roughly moistened,  v, ill  sink  down,  and  shciuld 
remain  in  the  lime-water  for  three  or  four  days; 
after  which,  the  foul    liqaor  slionld  be  separated 


too 


U  frVERSAL  RECEIPT  BOOK. 


ironi  them  by  laying  tliTti  on  a  sieve.  Afterwai-ds, 
well  wash  tl.eni  in  cleiin  water,  and  diy  tliem  on 
nets,  about  the  same  finenets  as  cabbage  nets. 
Shake  them  from  time  to  time  ontiienets;  as  they 
dry,  they  will  fall  through  the  mashes,  when  col- 
lect them  for  use.  The  admission  of  air  will  be 
serviceable  in  the  drying,  and  the  whole  process 
may  be  completed  in  about  three  weeks.  The 
fp-Uhers,  thus  prepared,  want  nothing  further  than 
beat'ng,  to  be  used  either  for  beds,  bolsters,  pil- 
lows, kc. 

To  clean  leather. 

Take  of  French  yellow  ochre,  1  lb.  sweet  oil,  a 
dessert  spoonful.  Mix  well  together,  so  that  the 
oil  may  not  be  seen:  then  take  of  pipe  clay  1  lb. 
starch  a  quarter  of  a  lb.  Mix  with  boiling  water; 
when  cold,  lay  it  on  the  leather.  When  dry,  rub 
and  brush  it  well. 

To  tnake  scouring  balls. 
Portable  halls,  for  removing  spots  from  clothes, 
may  be  thus  prepared,  p'uller's  earth  perfectly 
dried,  (so  that  it  crumbles  into  a  powder)  is  to  oe 
moistened  with  the  clear  juice  of  lemons,  and  a 
small  quantity  of  pure  pearl-ashes  is  to  be  added. 
Knead  the  whole  carefully  together,  till  it  acquires 
the  consistence  of  a  thick  elastic  paste:  form  it  into 
convenient  »nall  balls,  and  dry  them  in  the  sun. 
To  be  used,  first  moisten  the  spot  on  the  clothes 
with  water,  then  rub  i<  with  the  ball,  and  let  the 
spot  dry  in  the  sun;  after  having  washed  it  with 
pure  water,  the  spot  will  entirely  disappear. 
To  clean  marble. 

Take  verdigris  and  pumice-stone,  well  powder- 
ed, with  lime  newly  slaked.  Mix  with  soap  Jees, 
to  the  consistence  of  putty.  Put  it  in  a  woollen 
rag,  and  rub  the  sta.ns  well  one  way.  Wash  oft' 
with  soap  and  water.  Repeat,  if  not  removed. 
To  take  stains  ont  of  diver  plate. 

Steep  the  plate  in  soap  leys  for  the  space  of  four 
hours;  then  cover  it  over  with  whiting,  wet  with 
vinegar,  so  that  it  may  .'tick  thick  upon  it,  and  dry 
it  by  a  fire;  after  which,  rub  oft'  the  whiting,  and 
pass  it  over  with  dry  bran,  and  the  spots  will  not 
only  disappear,  but  the  plate  will  look  exceedingly 
bright. 

To  make  plate  look  like  uexu. 

Take  of  unslaked  lime  and  alum,  a  pound  each, 
jf  aqua-vit£e   and  vinegar,  each  a  pint,  and  of  beer 
grounds,  two  quarts;  boil  the  plate  in  these,  and 
(hey  will  set  a  beautiful  gloss  upon  it. 
7'o  take  out  fruit  spots. 

Let  the  spotted  part  of  the  cloth  imbibe  a  little 
water  without  dipping,  and  hold  the  part  over  a 
hghted  commcn  brimstone  match  at  a  proper  di.s- 
(ance.  The  sulphurous  gas,  which  is  discharged, 
soon  causes  the  spots  to  disappear. 

To  clean  gold  lace  and  embroidery. 

For  this  pui-pose  no  alkaline  liquors  are  to  be 
used:  fv.r  while  they  clean  the  gold  they  corrode 
the  silk,  and  change  or  discharge  its  colour.  Soap 
»lso  alters  the  shade,  and  even  the  species  of  cer- 
tain colours.  But  spirit  of  wine  may  be  used  with- 
>ut  any  danger  of  its  injuring  either  colour  or  qua- 
lity; and,  in  many  cases,  proves  as  effectual  for  re- 
rtoring  the  lustre  of  the  gold,  as  the  corrosive  de- 
ergents.  But,  though  spirit  of  wine  is  the  most 
•nnocent  material  employed  for  this  purpose,  it  is 
lot  in  all  cases  proper.  The  golden  covering  may 
(je  in  some  parts  worn  off;  or  the  base  metal,  with 
Vhich  it  has  been  alloyed,  may  be  corroded  by  the 
•ir,  so  as  to  leave  the  particles  of  the  gold  di-sunit- 
!d;  while  the  silver  underneath,  tarnished  toayel- 
'i>w  hue,  may  continue  a  tolerable  colour  to  the 
"hole;  so  it  is  apparent  that  the  removal  of  the  tar- 
lish  would  be  prejudicial,  and  m  ike  the  lace  or 
unbroidery  less  like  gold  than  it  v  as  before. 


Tc  remove  spots  of  grease  from  cloth. 
Spots  of  grease  may  le  removed  bv  a  diluted  sn. 
lution  of  potash,  but  this  must  be  cautiously  appli- 
I  ed,  to  prevent  injury  to  the  cloth.     Stains  of  while. 
I  wax,    which    sometimes   fall    u])on    clothes    from 
j  wa.v-caudles,  are  rem(/ved  by  spirits  of  turpentine, 
or  sulphuric  ether.     The  marks  of  white  paint  may 
also  be  discharged  by  the  above  mentioned  agents. 
I  T'l  take  mildew  ont  of  linen. 

!       Rub  it  well  with  soaj):  then  scrape  some  fine 
I  chalk,  and  rub  that  also  in  the  linen,  lay  it  on  the 
grass;  as  it  dries,  wet  it  a  little,  and  it  will  come 
out  after  twice  doing. 
j  To  take  out  sp:t8  of  ink. 

As  soon  as  the  accident  happens,  wet  the  place 
with  juice  of  sorrel  or  lemon,  or  with  vinegar,  and 
I  the  best  hard  white  soap. 
j  To  take  out  stains  of  cloth  or  silk. 

Pound  P'rench  chalk  fine,  mix  with  lavender-wa 

'  ter  to  the  thickness  of  mustard.     Put  on  the  stain; 

rub  it  soft  with  the  finger  or  palm  of  the  hand.     Put 

a  sheet  of  blotting  and  brown  paper  on  the  top,  and 

I  smooth  it  with  an  iron  milk- warm. 

I  To  remove  grease  spots  from  paper. 

Let  the  paper  stained  with  grease,  wax,  oil,  or 
any  other  fat  body,  be  gently  warmed,  taking  out 
as  much  as  possible  of  it,  by  blotting  paper.  Di]i 
a  small  brush  in  the  essential  oil  of  well-rectified 
spirits  of  turpentine,  heated  almost  to  ebuUitioi. 
(for  when  cold  it  acts  very  weakly),  and  draw  it 
gently  over  both  sides  of  the  paper,  wliich  must  be 
carefully  kept  warm.  Let  this  operation  be  repeat- 
ed as  many  times  as  the  quantity  of  the  fat-body, 
imbibed  by  the  j)aper,  or  the  thickness  of  the  pa- 
per, may  render  it  necessary.  When  the  greasy 
substance  is  removed,  to  restore  the  paper  to  its 
former  whiteness,  dip  another  brush  in  highly  rec- 
tified spirit  of  wine,  and  draw  it,  in  like  manner 
over  the  place;  and  particularly  around  the  edges, 
to  remove  the  border  that  would  still  present  y 
stain.  If  the  process  has  been  employed  on  a  part 
written  on  with  common  ink,  or  printed  with  prin 
ter's  ink,  it  will  experience  no  alteration. 

Another  method. — Take  of  rocht-alum  burnt, 
and  flour  of  brimstone,  an  equal  quantity  of  each, 
and  reducing  them  to  a  fine  powder,  wet  the  paper 
a  little,  put  a  small  quantity  of  the  powder  upon 
the  place,  and  the  spots  will  disappear. 

Another. — Scrape  finely,  some  pipe-clay,  (the 
quantity  will  be  easily  determined  on  making  the 
experiment)  on  this  lay  the  sneet  or  leaf,  and  cover 
the  spot,  in  like  manner,  with  the  clay.  Cover 
the  whole  with  a  sheet  of  paper,  and  apply,  for  a 
few  seconds,  a  healed  ironing  box,  or  any  substi- 
tute adopted  by  laundresses.  On  using  Indian  rub- 
ber, to  remove  the  dust  taken  up  by  the  grease,  the 
j<aper  will  be  found  restored  to  its  original  white- 
ness and  opacity.  This  simple  method  has  often 
proved  mucii  more  eft'ectual  than  turpentine,  and 
was  remarkably  so,  in  an  instance,  where  the  folio 
ofa  ledger  had  exhibited  the  marks  of  candle  grease 
and  the  snuft",  for  more  than  twelve  months. 
To  cleanse  gloves  -without  -wetting. 
Lay  the  gloves  upon  a  clean  board,  make  a  mix- 
ture of  dried  fulling-earth,and  powdered  alum,  and 
pass  them  over  on  each  side  with  a  common  stiff" 
brush:  then  sweep  it  off",  and  sprinkle  them  well 
with  dry  bran  and  whiting,  and  dust  them  well; 
this,  it  they  be  not  exceedingly  greasy,  will  render 
them  quite  clean;  but  if  they  are  much  soiled  take 
out  the  grease  with  crumbs  of  toasted  bread,  and 
powder  of  burnt  bone:  then  pass  them  over  ""ith  a 
woollen  cloth  dipped  in  fulling  earth  or  alum  pow- 
der: and  in  this  manner  they  can  be  cleaned  with- 
out wetting,  which  frequently  shrinks  and  spoilt 
them. 


BLEACHING  AND  SCOURING. 


105 


f  idlers''  ^-urifier for  teoollen  cloths. 

Dry,  pulverize,  ami  sift  the  following  ingredi- 
fnts: — 

6  lbs.  of  fuller's  earth,  1  lb.  of  pipe  clay,  and  4 
ti..  of  French  chalk. 

Make  a  paste  of  the  above  with  the  following: — 

1  oz.  of  rectified  oil  of  turpentine,  2  oz.  of  spi- 
rit of  wine,  and  1^  lbs.  of  melted  oil  soap. 

Make  up  the  compound  into  six-penny  or  shil- 
ling cakes  for  sale.  These  cakes  are  to  be  kept  in 
"vater,  or  in  small  wooden  boxes. 

To  clean  all  sorts  of  metal. 

Mix  half  a  pint  of  refined  neat's-foot  oil,  and  half 
a  gill  of  spirits  of  turpentine.  Scrape  a  little  ker- 
nel or  rotten  stone;  wet  a  woollen  rag  therewith,  dip 
it.  into  the  scrapeii  kern'  1,  and  rub  the  metal  well. 
AVipc  it  off  with  a  soft  clotn,  polish  with  dry  lea- 
tlier,  and  use  more  cf  the  kernel.  In  respect  to 
sieel,  if  it  is  very  rusty,  use  a  little  powder  of  pu- 
mice with  the  liquid,  on  a  separate  woollen  rag 
first. 

To  take  stains  out  of  mahosfany . 

Mix  6  ounces  of  s\)irit  of  salts,  anil  ^  an  ounce  of 
rock  salt  of  lemons  (powdered)  together.  Drop  a 
little  on  the  stain,  and  rub  it  with  a  cork  till  it  dis- 
ajipear.     Wash  off  with  cold  wate'*. 

Another  method. — Take  2  ounces  of  oil  of  vitriol, 
and  1  ounce  of  muiialic  acid,  oi-  spirit  of  salts.  Mix, 
by  shaking  in  a  phial,  and  wlien  to  be  used  lay  it 
over  the  spotted  part  bv  means  of  a  feather,  or 
woollen  rag.  Afterwards  wash  the  part  over  with 
water,  and  polish  as  usual. 

To  take  out  tvriting. 

When  recently  written,  ink  may  be  completely 
removed  by  the  ox\  muriatic  acid,  (concentrated 
and  in  solution).  The  paper  is  to  be  washed  over 
repeatedly  with  the  acid;  but  it  will  be  necessary 
afterwards  to  wash  it  with  lime  water,  for  the  pur- 
pose of  neutralizing  any  acid  that  may  he  left  on 
the  paper,  and  which  would  considerably  weaken 
it.  If  the  ink  has  t)een  long  written,  it  will  have 
undergone  such  a  change  as  to  prevent  the  preced- 
ing process  acting.  It  ought  therefore  to  be  wash- 
ed with  liver  of  sulphur  (sulphuret  of  ammonia) 
before  the  oxymuriatic  acid  is  applied,  it  maybe 
washed  with  a  hair  pencil. 

To  restore  -wldtes  in  ancient  fdctnres. 

Carbonate  of  lead,  exposed  for  oome  tinie  tohy- 
<!.-o-sulphuretleil  vapours,  will  become  black,  be- 
ing converted  to  sulphuret.  This  colour,  when 
used  with  oil,  and  covered  with  a  varnish  which 
<Iefetids  it  from  the  immediate  contact  of  the  air. 


may  be  preserved  for  several  ages,  as  is  proved  by 
the  ])aintings  of  the  fifteenth  century,  iiul  when 
nothing  protects  it  from  the  sulphurous  vapours 
floating  in  the  atmosphere,  as  is  the  case  in  distem- 
per colours,  this  substance  sliould  be  avoided,  if  a 
permanent  colour  is  intended. 

Among  the  numerous  properties  whi  h  belong  to 
the  oxygenated  water  discovered  by  .M.  Thenard, 
one  is,  instantly  to  change  the  black  of  sulphuret 
of  lead  to  white.  A  bottle  of  weakly  oxygenated 
water,  containing  not  more  than  5  or  6  volumes  of 
oxygen,  and  quite  tasteless,  being  ap])lied  to  the 
black  spots  with  a  few  dips  of  the  brush,  they  have 
disa[(peared  as  if  by  enchantment.  1  he  ground 
being  coloured  by  a  light  tint  of  bistre,  was  not,  in 
the  slightest  degree,  altered,  and  the  painting  ha 
been  completely  restored,  without  the  addition  of 
a  single  touch,  to  the  original  design. 

To  restore  hangings,  carpets,  chairs,  &c. 

Beat  tlie  dust  out  of  them  as  clean  as  possible, 
then  I'ub  them  over  with  a  dry  brusli,  and  make  a 
good  lather  of  Castille  soap,  and  rub  them  well 
over  with  a  hard  brush,  then  take  clean  water  and 
with  it  wash  off  the  froth,  make  a  water  with  alum, 
and  wash  them  over  with  it,  and  when  dry,  most  of 
the  colours  will  be  restored  in  a  short  time;  and 
those  that  are  yet  too  faint,  must  be  touched  up 
with  a  pencil  dip|)ed  in  suitalde  colours:  it  may  be 
run  all  over  in  the  same  manner  with  water  colours 
mixed  well  with  gum  water,  and  it  will  look  at  a 
distance  like  new. 

To  clean  paper  hangings. 

Cut  into  eight  half  quarters  a  stale  quartern  loaf: 
with  one  of  these  pieces,  after  having  blown  off  all 
the  dust  from  the  paper  to  be  cleaned  by  means  of 
a  good  pair  of  bellows,  begin  at  the  top  of  the 
room,  holding  the  crust  in  the  hand,  and  wiping' 
lightly  downward  with  the  crumb,  about  half  a 
yard  at  each  stroke,  till  the  upper  part  of  the  hang- 
ings is  completely  cleaned  all  round;  then  go  again 
round  with  the  like  sweeping  stroke  downward, 
always  commencing  each  successive  course  a  little 
higher  than  the  upper  stroke  had  extended,  till 
the  bottom  be  finished.  This  operation,  if  care- 
fully performed,  will  frequently  make  veiy  old 
paper  look  almost  equal  to  new.  Great  caution 
must  be  used  not  by  any  nieans  to  rub  the  paper 
hard,  nor  to  attemi)t  cleaning  it  the  cross  or  hori- 
zontal way.  The  dirty  part  of  .he  bread  too  mu-,c 
oe  each  time  cut  a«ay,  and  the  pieces  renewed  as 
soon  as  at  all  necessary. 


CI3M12N°TS. 


To  moke  an  improved  building  cement. 

This  method  consists  in  the  employment  of  cer- 
ta-n  burnt  or  vitrified  earths,  and  metallicand  other 
substances,  which  are  ])ounded  or  ground  to  pow-  j 
der,  and  mixed  with  lime. 

The  earthy  substances  use<l,  are  all  those  kinds 
of  clay  or  loam  tliat  are  cajiable  of  becoming'vi'ri- 
f:i;d  and  intensely  hard,  by  exposure  to  a  strong 
fire;  chalk,  and  such  earths  as  become  soft  and  fall 
to  pieces,  when  exposed  to  heat,  are  unfit  for  the 
(lurpose;  but  flint  stoi.es  and  pebbles  may  be  used 
•  ilh  advantage. 

The  proper  kinds  of  earth  being  thus  selected, 


the  material  is  heated  in  the  interior  of  a  brick- 
kiln, or  furnace,  until  it  becomes  complete\y  vitr.« 
fied  or  reduced  to  a  state  of  hard,  black,  or  glossy 
clay,  and  this  vitrification  will  sometimes  be  im- 
proved, by  mixing  refuse  or  broken  glass,  or  sand 
and  wood-ashes,  with  sand  or  vitrified  materialr, 
such  as  tliose  which  come  trom  the  furnaces  ol 
smelting-houses,  glass-houses,  foundriea,  fecc.  or 
any  materials  reduced  to  a  state  of  vitrification  by 
intense  heat.  These  materials  are  tli  ,n  to  be 
bruised,  pounded,  or  ground,  and  sifted  through  » 
wire  sieve,  until  reduced  to  such  a  state  of  fine- 
ness as  may  be  proper  for  mixing  up  as  a  plastei. 


IC£ 


UNIVT.IISAL  RECEll  T  BOOK. 


Tlui*  prepafed,  the  ma'prials  are  to  be  sorted  iiito 
different  ((ualilies,  and  put  up  for  use. 

Jitunner  ofusi?iq-  it. — 'I'he  manner  of  using  tliis 
material,  is  by  mixing  it  with  wi-ll-bnrnt  lime  in- 
stead of  the  sand  nsnally  employed  in  llie  comi)o- 
si'ion  of  stucco  or  cement,  to  which  water  must  be 
ad<led,  until  a  proper  consistency  is  obtained. 
This  artificial  Pnzzolene  may  be  mixed  with 
quick  lime,  comjjletely  pulverized,  and  put  into 
casks  for  use;  it  is,  however,  necessary  to  keep  it 
from  moisture,  or  exposure  to  the  open  air.  The 
proportion  of  quick-lime  to  be  added  to  the  above 
materials,  depends  entirely  upon  the  strength  of 
the  lime:  in  pjeneral,  one  measure  of  good  lime 
will  be  sufficient  for  from  three  to  five  measures  of 
the  material. 

Another  part  of  the  improvement  onsists  in 
*he  introduction  of  various  coloured  bricks,  which, 
highly  burnt  or  vitrified,  and  reduced  to  piwdei-, 
are  to  be  mixed  up  with  the  artificial  Pnzzolene, 
in  order  to  produce  spots  or  streaks,  iu  imitation 
of  marble  and  other  variegated  stone. 
,  To  make  Hamdiii^s  cement. 

This  cement  consists  in  a  mixture  of  earths  and 
other  substances  that  are  insoluble  in  water,  or 
nearly  so,  either  in  their  natural  state,  or  such  as 
have  been  manufactured,  as  eartlien-ware,  porce- 
lain, and  such  like  sulistauces;  but  Mr  H.  prefers 
those  earths  that,  either  in  their  natur:U  or  manu- 
factured state  are  the  least  soluble  in  water,  and 
have,  when  pulverized  or  reduced  to  powder,  the 
least  colour.  To  the  earth  or  eartlis,  as  before 
Bamed,  either  in  their  natural  or  manufactured 
state,  and  so  pulverized,  he  adds  a  quantity  of  each 
of  the  o.xyds  of  lead,  as  litharge,  grey  osyd,  and 
minium,  reduced  or  ground  to  a  fine  pjwcler,  and 
to  the  whole  of  the  above-named  snb.itauces,  a  quan- 
tity of  pulverized  glass  or  flint-stone.  These  vari- 
ous earths,  oxyds,  and  glass  or  rtint-stone,  reduced 
to  ai)ulverized  state,  in  proper  and  due  proportion, 
and  being  mixed  witii  a  proper  and  due  proi)ortion 
of  vegetable  oil,  form  and  make  a  composition  or 
cement,  which,  by  contact  or  exposure  to  the  at- 
mosphere, hardens  and  forms  an  im))enetr;\ble  and 
impervious  coating  or  covering,  resembling  Port- 
land or  other  stones. 

To  any  given  weight  of  the  earth  or  eartlis, 
commonly  called  pit-sand,  river-sand,  rock-sand, 
or  anv  other  sand  of  the  same  or  the  like  nature, 
or  pulverized  earthen-ware  or  porcelain,  add  two 
thirds  of  such  given  weight  of  the  earth  or  earths, 
commonly  called  Portland-stone,  Bath-stone,  or 
any  other  stone,  of  the  same  or  the  like  nature, 
pulverized.  To  every  five  hundred  and  sixty 
pounds  weight  of  these  earths,  so  prepared,  add 
forty  pounds  weight  of  litharge,  and,  with  the  lust 
mentioned  given  weights,  combine  two  pounds 
weight  of  pulverized  glass  or  flint-stone.  Then 
join  to  this  mixture  one  pound  weight  of  minium 
and  two  pounds  weight  of  grey  oxyil  of  lead. 

This  composition  being  thus  mixed,  pass  tiie 
same  through  a  wire  sieve,  or  dressing  n;achiiie, 
of  such  a  fineness  or  mash  as  may  be  retjuisite  for 
the  purpose  it  is  intended  for,  preferring  a  fine 
sieve,  mash,  or  wire-work,  when  ilie  composition 
is  to  be  used  for  works  that  re(iuire  a  'Cmtt  smooth 
or  even  surface.  It  is  now  a  fine  and  dry  powder, 
and  may  be  kept  open  in  bulk  or  in  casks  for  any 
leo.^th  of  lime,  without  deterioration. 

When  this  composition  is  intended  to  be  made 
into  cement,  for  any  of  the  purposes  described,  it 
is  spread  upon  a  board  or  platform,  or  mixed  in  a 
Irougli:  and  to  every  six  hundred  and  five  pounds 
weight  of  the  composition,  are  added  five  gallons 
of  vegetable  oil,  asliuseed-oil,  walnut-oil,  orpink- 
>il.  The  composition  is  then  mixed  in  a  similar 
•a.v  to  that  of  mortar,  and  is  aftei-wards  subjected 


to  a  gentle  jiressure,  by  treading  upon  it:  and  tlii? 
operation  is  continued  until  it  acquires  the  appear- 
ance of  moistened  sand.  Tne  mixture,  being  thus 
composed,  is  a  cement  fit  and  apjilicable  to  the 
enumerated  purposes.  It  is  requisite  to  observe, 
that  this  cement  should  be  used  the  same  day  the 
oil  is  added,  ciherwise  it  will  fix  or  set  into  a  solJii 
substance. 

To  apply  it  to  buildings. 

VVlien  the  cement  is  apjjlicd  for  the  purpose  ol 
covering  buildings  intended  to  resemble  stone,  the 
surface  of  the  building  is  washed  with  oil.  Tha 
cement  is  then  applied  of  the  thickness  of  an  inch, 
or  any  greater  thickness,  according  to  the  nature 
of  the  work,  joint,  or  stone,  it  is  intended  to  re- 
semble. It  is  requisite  to  observe,  that  when  a 
joint,  intended  to  resemble  a  plain  stone  joint,  is 
to  be  made  upon  the  surface  of  the  cement  or  com- 
position, the  ceriient  must  be  partly  set  or  harden 
ed  pi-eviously  to  tiie  impression  of  the  joint  upori 
its  sui-face,  and  the  joint  is  made  by  a  rule  and 
steel  jointer.  When  the  cement  is  used  for  the 
covering  of  substances  less  absorbent  than  bricks 
or  tiles,  (as  wood,  lead,  iron,  or  tin,)  a  much  less 
quantity  of  boiled  linseed  oil  in  preparing  the  sur- 
faces is  re<piired. 

'To  make  cement  for  Jloors. 

Earthen-floors  ar- commonly  made  of  loam,  and 
sometimes,  especiallj-  to  make  malt  on,  of  lime 
and  brook  sand,  and  gun  dust  or  anvil  dust  from 
the  forge.  Tlie  manner  of  making  earthen-floors 
for  plain  cousitry  habitations  is  as  follows:  take 
two-thirds  of  lime,  and  one  cf  coal-ashes  wel! 
siftetl,  with  a  small  quantity  of  loam  chiy,  mix  the 
whole  together,  and  temper  it  well  with  water, 
making  it  up  into  a  heap;  let  it  lie  a  week  or  ten 
days,  and  then  temper  it  over  again.  After  this, 
heap  it  up  for  three  or  four  days,  and  repeat  the 
temiiering  very  high,  till  it  becomes  smooth 
yielding,  tough,  and  gluey.  The  ground  being 
then  levelled,  lay  the  floor  therewith  about  2  1-!^ 
or  tliree  inches  thick,  making  it  smooth  with  a 
trowel:  the  hotter  the  season  is,  the  better;  and 
when  it  is  thoroughly  dried,  it  will  make  the  best 
floor  for  houses,  especially  mall-houses,  if  any 
one  wotild  have  their  floors  look  better,  let  them 
take  lime  of  rag-stones,  well  tempered  with  whites 
of  eggs,  coverii.g  the  floor  about  half  an  inch  thick 
with  it,  before  the  under  flooring  is  too  dry.  11 
this  be  well  done,  and  thoroughly  drieil,  it  will 
look,  when  rubbed  with  a  little  oil,  as  transparent 
as  Hietal  or  glass.  In  elegant  houses,  floors  of  this 
nature  are  made  of  stuc.o,  or  of  plaster  of  Paris 
beaten  and  sifted,  and  mixed  with  other  ingrediv,nts. 
Peiv's  composition  fhr  covert^ing  bniiilings. 

Take  the  liardest  and  purest  limestone  (white 
marble  is  to  be  preferred)  free  from  sand  clay,  or 
other  matter;  calcine  it  in  a  revei'heratory  furnace, 
pulverize  and  pass  it  ihrougii  a  sieve.  One  part, 
by  weight,  is  to  be  mixed  with  two  parts  of  clay 
well  baked  and  similarly  pulverized,  conducting 
the  wliole  operation  with  great  care.  This  forms 
the  first  powder.  The  second  is  to  be  made  of  one 
part  of  calc'ned  and  pulverized  gypsum,  to  which 
is  added  two  parts  of  clay,  baked  and  pulverized. 
'I'iiese  two  powilers  are  to  be  combined,  and  inti- 
mately incorj)orated,  so  as  to  form  a  perfect  mix- 
ture. NVhen  It  is  to  be  used,  mix  it  vvith  about  a 
fourth  part  cf  its  weight  of  water,  added  gradually, 
stirring  the  mass  wjjl  the  whole  time,  until  il 
foinis  a  thick  paste,  in  which  state  it  is  t')  Iir 
spread  like  mortar  upon  the  desired  surface,  ll 
becomes  ill  time  as  hard  as  stone,  allows  no  mois- 
ture to  penetrate,  and  is  not  cracked  by  heaL 
W  ben  well  prepared  it  will  last  any  length  of  time, 
V\  lieii  in  its  plastic  or  soft  state,  it  may  be  floiu'- 
eu  of  any  desired  lint. 


CEMENTS. 


103 


/b  make  cement  for  canals. 

Take  one  part  of  iron  filings,  reduced  to  sifted 
powder,  three  parts  of  silica,  four  parts  of  alumine 
tonibined  with  oxide  of  iron — the  same  (luaiitit)'  of 
pidverized  brick,  and  two  parts  of  liot  lime;  the 
whole  measured  by  weight  and  not  by  bulk. 

Put  the  mixture  into  a  large  wooden  tub,  in  or- 
der that  nothing  foreign  may  be  introduced  into  it. 
ff  sufficient  water  is  poured  out  to  extinguish  the 
lime  and  i;ive  a  degree  of  liquidness  to  the  cement, 
and  if  all  the  component  parts  are  briskly  stirred, 
a  great  ..egree  of  heat  will  be  emitted  from  the 
lime,  and  an  intimate  union  formed  by  the  heat. 
JVote  on  preparing  hydraulic  cements. 

It  has  been  satisfactorily  ascertained  that  "  the 
access  of  air  during  the  calcination  of  the  argilla- 
ceous cements,  is  of  great  consequence  to  the  te- 
nacity of  the  mortar  and  the  quickness  with  which 
it  hardens. "  The  clay  for  the  best  hydraulic  ce- 
ment, should  contain  a  little  lime,  be  calcined  un- 
der exposure  to  a  current  of  air,  and  after  being 
well  pulverized,  be  mixed  with  a  paste  of  lime  in 
the  proportion  of  one  of  the  latter  to  two  or  two 
and  a  half  of  the  former. 

To  make  Parker's  cement. 

This  cement  is  made  of  very  argillaceous  lime- 
stones, which  are  burnt  in  conical  kilns,  with  a 
continued  fire  of  pit-coal,  in  the  same  manner  as 
other  limestones;  but  if  the  lieat  be  so  great  as  to 
cause  a  commencement  of  fusion  in  the  cement,  it 
will  be  totally  spoiled.  It  is  reduced  to  an  impal- 
pable powder  by  grinding  as  soon  as  it  is  burnt, 
stnd  is  sent  away  in  barrels  well  closed. 

The  above  is  much  used  in  London  for  facing 
houses,  and  for  the  foundation  of  large  edifices.    It 
requires  much  practice  in  the   workmen  who  use 
it;  for  if  not  tempered  to  the  proper  consistence,  1 
and  immediately  applied,    it  solidifies  unequally,  | 
cracks,  and  adheres  badly.      It  is  recommended  to  ' 
be  mixed  with  fine  angular  sand  well  washed,  in  | 
Jie  proportion  of  two  [)arts  to  three  of  cement,  for  | 
foundations  anti  cornices  exposed  to  rain;  from  3, 
4,  and  5  parts  to  3  of  cement  for  common  mortars: 
from  three  parts  to  two  of  cement  for  coitting -ivalls 
exposed  to  cold,   and  five  parts  to  two  of  cement 
for  walls  exposed  to  dryness  or  heat.  i 

Cement  for  rock-ivork  and  resen-oirs.  j 

Where  a  great  quantity  of  cement  is  wanted  for  ; 
coarser  uses,  the  coal-ash  mortar  (or  Wulsii  tai-ras)  i 
is  tlie  cheapest  and  best,  and  will  hold  extremely  ' 
well,  not  only  where  it  is  constantly  kept  wet  or  | 
dry,  but  even  where  it  is  sometimes  dry  HTid  at  r 
ethers  wet;  but  where  it  is  liable  to  be  exposed  to  i 
wet  and  frost,  this  cemnnt  should,  at  its  being  laid  j 
on,  be  suffered  to  dry  thoroughly  before  any  mois- 
ture has  access  to  it;  and,  in  that  case,  it  will  like-  ! 
wise  be  a  great  improvement  to  temper  it  with  the  j 
blood  of  any  beast. 

The  mortar  must  be  formed  of  one  part  lime 
and  two  parts  of  well-sifted  coal-ashes,  and  they 
must  be  thoroughly  mixed  by  being  beaten  to- 
eether;  for  on  tiie  perfect  commixture  of  the  in- 
gredients the  goodness  of  the  composition  depends,  i 
7'o  7nake  mortar. 

Mortar  is  com\)osed  of  (juick-lime  and  sand,  re- 
liuced  to  a  paste  with  water.     The   lime  ought  to 
he  pure,  completely  free  from  carbonic  acid,  and  , 
in  the  state  of  a  very  fine  powder;  the  saiiil  should 
lie  free  from  cla)',  jtartly  in  the  state  of  fine  sand, 
■<eid  partly  in  that  of  gravel:   the   water  should   be  I 
pure;  and    if  previously   saturated    with   lime,   so  [ 
much  the  better.      The  best  proportions  are  three 
parts  of  fine,  and   four  parts  of  coarse   sand,    oise 
part  of  quick-lime,   recently  slacked,  and  as  little  i 
Water  as  possiljle.  | 

The  atlditioii  of  burnt  bones  improve  mortar  by  i 
^ivino-  it  tenacity    and  render  it    less  apt  to  crack  I 


in  diyins;;  but  they    ought   never  to   exceed  one- 
fourth  ot  the  lime  employed. 

When  a  little  manganese  is  added  to  mortal-,  !t 
ac';uires  the  important  [jroperty  of  hardening  un- 
der water;  SO  that  it  may  be  employed  in  con- 
structing  those  edifices  whicn  are  constantly  ex- 
posed to  the  action  of  water.  Limestone  is  often 
combined  with  manganese:  in  that  case  it  becomes 
brown  by  calcination. 

Tunisian  cement. 
This  is  composed  of  three' parts  of  lime,  one  ot 
sand,  rnd  two  of  wood-ashes:  these  ingredients  are 
mixed  up  witli  oil  and  water  alternately,  till  tlity 
compose  a  paste  of  the  desired  consistency. 
Dutch  terras. 
This  is  composed  of  basalt  ground  to  a  fine  pow- 
der, and  blue  argillaceous  lime,  mixed  up  with  wa- 
ter, and  well  beaten  together. 

Tournay  cement 
Is  a  mixture  of  co?l  ashes,  with  blue  argillo-fer- 
rug'.nous  lime  and  sand,  well  beaten  up  with  wa- 
ter,  left  to  dry,   repeatedly  levigated,  moistened, 
and  beaten. 

Roman  cement. 
A  sort  of  plaster  so  called,  which  well  withstand! 
om*  soft  climate,  is  made  by  mixing  a  bushel  ol 
lime  slaked,  with  three  pounds  and  a  half  of  green 
copperas,  15  gallons  of  water,  and  half  a  bushel  of 
fine  gravel  sand.  The  cop|)eras  should  be  dis- 
solved in  hot  water;  it  must  be  stirred  with  a  stick, 
and  kept  stirring  continually  while  in  use.  Care 
should  be  taken  to  mix  at  once  as  much  as  m:iy  be 
requisite  for  one  entire  front,  as  it  is  very  difficult 
to  match  the  colour  again;  and  it  ought  to  be  mix- 
ed the  same  day  it  is  used. 

Gimuine  Romari  cement. 
This  consists  of  the  pulvis  Putfolariv^,'  ov puz- 
zolene,  a  ferruginous  clay  from  Puteoli  calcined 
by  the  fi.-es  of  Vesuvius,  lime,  and  sand,  mixed  up 
with  soft  water.  The  only  preparation  which  th€ 
puzzolene  undergoes  is  that  of  pounding  and  sift- 
ing; but  the  ingredients  are  occasionally  mixed  up 
with  bullock's  lilood,  and  fat  of  animals,  to  cive 
the  composition  more  tenacity. 

JMaltha,  or  Greek  mastich. 
This  is  a  more  simple  composition  than  the  ce- 
ment of  the  Romans,   when  used  for  stucco  on  the 
outsides  of  fabrics,    consisting  only   of  lime   and 
sand,  but  rendered  into  a  paste  with  milk,  or  size. 
Indian  cement. 
This  is  only  a  variation  of  the  mastich,   and   is 
composed   of  equal   quantities   of  fiiiit,   lime,  and 
pit  sand,  slaked  with  water,  well  beaten,   and  suf- 
fered to  remain  for  three  or  four  days,  then  moist- 
ened and  mixed  up  with  oil,    mucilage,   whites  of 
eggs,  and  bjtter  milk,    and  api)J[ied,  as  rapidly  as 
possible,  after  being  mixed. 

To  make  impenetrable  mortar. 
Mix  thoroughly  one-fourth  of  the  fresh  unslak- 
ed lime  witi  three-fourths  of  sand;  and  let  five  la- 
bourers make  mortar  of  these  ingredients,  Dy  pour- 
ing on  water,  with  trowels,  to  supply  one  mason, 
who  must,  when  the  materials  are  sufficiently  mix- 
ed, apply  it  instantly  as  cement  or  plaster,  and  it 
will  becom ;  as  hard  as  stone.  The  lime  used 
siioiild  be  stone-lime;  previous  to  its  use,  it  should 
be  preserved  from  the  access "Cif  air  or  wet,  and  the 
lilaster  screened  for  some  lime  from  the  sun  ami 
wind. 

To  make  Jf'ych's  sturco. 
Take  four  or  five  bushels  of  such  plaster  as  is 
commonly  burnt  for  lloors  about  Nottingham  foi 
a  similar  (piantity  of  any  tarras,  plaster,  or  calcin- 
ed gypsum);  beat  it  to  fine  powder,  then  sift  and 
put  it  into  a  trough,  and  mix  with  it  one  bushel  uf 
pui-e  coal  ashes,  well  calcined.  Pour  on  the  wa- 
ter, till  the  «  hole  becomes  good  mortar.    Lay  Uiis 


104 


UNIVERSAL  RECEIPT  BOOK. 


••n  woo-Jen  frames  of  twelve  feet  in  length  on  the 
«a>is,  well  smoothed  with  common  n)ortar  and 
dry,  the  thickness  of  two  mches  at  eacli  side,  and 
three  inches  in  the  middle.  When  the  frame  is 
moved  to  proceed  with  the  work,  leave  an  interval 
of  two  inches  for  this  coping  to  extend  itself,  60  as 
to  meet  the  last  frame  work. 

7'o  make  Williams''s  stucco. 

Take  sharp,  rough,  large-grained  sand,  sifted, 
washed,  dried,  and  freed  from  all  impurities,  84 
pounds:  well  burnt  lime,  slaked  and  finely  si.'ted, 
12  pounds;  curd,  or  cheese,  produced  from  milk, 
4  pounds;  (the  first,  fresh  made,  and  strongly 
pressed,  to  divest  it  of  its  whey;  the  second,  whilst 
pei-feclly  sound,  i-asped  into  powder  with  a  grater, 
or  brought  into  a  ver)'  light  substance  with  scra- 
pers, or  fine-toothed  plane-irons,  in  a  turner's 
lathe);  and  lastly,  water  in  its  natural  state,  10 
pounds.  If  the  sand  is  not  thorouglily  dried,  or 
the  lime  has  got  damp  from  the  aiij,  the  quantity 
of  water  must  be  less  than  the  above  proportion; 
and,  on  the  contrary,  when  the  lime  is  used  im- 
mediately, it  may  require  more:  so  that  the  pro- 
per stillness  of  the  mortar,  under  those  circum- 
stances, will  regulate  the  making  of  the  compo- 
sition. 

Iron  cevieiit. 

This  is  formed  of  the  borings  of  cast  iron  guns 
or  turnings  of  cast  iron  which  should  be  clean  and 
free  from  rust  until  used.  By  slight  pounding  or 
triturating  they  are  broken  but  not  powdered,  and 
then  coarsely  sifted.  At  the  time  of  using,  they 
are  to  be  mixed  with  powdered  sal  ammoniac  and 
sulphur,  and  slightly  moistened  with  water;  when 
the  composition  must  be  rammed  or  caulked  into 
the  joints  with  a  blunt  caulking  chisel  and  ham- 
mer, and  the  joint  screwed  up  by  its  bolts  as 
tightly  as  possible. 

No  mnre  of  *his  cement  must  be  made  than  can 
be  used  at  one  time,  because  it  soon  spoils;  but  if 
good,  it  will  become  as  hard  as  the  iron  itself  in  a 
few  days:  2  ounces  of  sal  ammoniac,  and  1  ounce 
of  sulphur  is  sufficient  for  5  pounds  of  iron  borings. 
Water  cement. 

A  cement  may  be  made  with  common  lime,  that 
will  harden  unckr  -water.  What  is  called  poor 
lime  has  this  peculiar  property;  but  as  this  species 
of  limestone  rarely  occurs,  it  is  often  an  expensive 
article.  The  following  is  a  good  substiUile,  and 
may  be  used  for  water  cisterns,  aqueducts,  &c. 
Mix  four  parts  of  grey  clay,  six  of  the  black  oxide 
of  manganese,  and  ninety  of  good  limestone  re- 
duced to  fine  powder;  then  calcine  the  whole  to 
expel  the  carbonic  acid.  When  this  mixture  has 
been  well  calcined  and  cooled,  it  is  to  be  worked 
into  the  consistence  of  a  soft  paste  wilii  sixty  parts 
of  washed  sand.  If  a  lump  ol  this  cement  be 
thrown  into  water,  it  will  harden  immediately. 
Such  mortar,  however,  may  be  procured  at  a  still 
less  expense,  by  mixing  with  common  qirck  lime 
a  certain  quantity  of  what  are  called  the  xuhite  iron 
ores,  especially  such  as  are  poor  in  iron.  These 
ores  are  chiefiy  composed  of  manganese  and  car- 
bonate of  lime,  or  chalk.  Common  lime  and  sand 
oidy,  whatever  maj'  be  the  propoition  of  the  mix- 
ture, will  certainly  become  soil  under  water. 
Water  cement  or  stucco. 

Take  5f)  pounds  of  pure  coarse  sand,  42  pounds 
cf  pure  fine  sand;  mix  them  together,  and  moisten 
tliem  thoroughly  willi  lime  water;  to  the  welted 
sand,  add  14  pounds  of  pure  fresh  burnt  lime,  and 
while  beating  lliem  up  together,  add,  in  successive 
portions,  14  pounds  of  bone  asli:  the  quicker  and 
more  perfectly  these  materials  are  beaten  together, 
and  the  sooner  tliey  are  used  the  betttr  will  be  tlie 
Cement;  for  some  kinds  of  work  it  will  ue  oelter 
to  use  line  sand  altMie,  and  fur  others,  coarse  sand; 


remembering  the  finer  the   sand   is,   the  g^e«ter 
quantity  of  lime  is  to  be  employed. 

To  make  a  fire  and  -water  proof  cement. 

To  half  a  pint  of  vinegar,  add  the  same  quantity 
of  milk;  separate  the  curd,  and  mix  the  whey  with 
the  whites  of  five  eggs;  beat  it  well  together,  and 
sift  into  it  a  sufficient  quantity  of  quick  lime,  to 
convert  it  to  the  consistency  of  a  thick  paste.  Bro» 
ken  vessels,  mended  with  this  cement,  never  after" 
wards  separate,  for  it  resists  the  action  ot  both  fire 
and  water. 

Turkish  cetnent  for  joining  metals,  glass,  SJc. 

Dissolve  mastich  in  as  much  spirit  of  wine  as 
will  suffice  to  render  it  liquid;  in  another  vessel 
dissolve  as  much  isinglass  (which  has  been  pre- 
viously soaked  in  water  till  it  is  swollen  and  soft) 
in  brandy  as  will  make  two  ounces  by  measure  <jt 
strong  glue,  and  add  two  small  bits  of  gum  galba- 
num,  or  ammoniacum,  which  must  be  rubbed  or 
ground  till  they  are  dissolved;  then  mix  the  whole 
with  a  sufficient  heat:  keep  it  in  a  phial  stopt,  and 
when  it  is  to  be  used  set  it  in  hot  water. 
Yates^s  water  firoof  cement. 

Take  of  the  best  glue  four  ounces,  of  ismglass 
two  ounces,  and  dissolve  them  in  mild  ale  over  a 
slow  fire,  in  a  common  glue  kettle,  to  the  consis- 
tence of  strong  glue,  when  one  ounce  and  a  half  ot 
well  boiled  linseed  oil  mist  be  gradually  addeil, 
;md  tlie  whole  be  well  mixed  by  stirring.  When 
cold  and  made  into  cakes,  it  resembles  Indian  rul>- 
ber.  When  wanted  for  use  dissolve  a  piece  of  it 
in  a  proportionate  quantity  of  ale.  This  cement 
is  applicable  to  all  joints  of  wood,  to  join  earthen- 
ware, china,  glass.  It  is  an  excellent  cement  for 
leather,  for  harness,  bands  for  machinery,  &c 
'i"he  joints  of  these  are  to  be  prepared  as  if  for  sew 
ing,  the  cement  to  be  applied  hot,  laying  a  weigh? 
upon  each  joint  as  it  is  made,  in  which  state  it  is 
to  be  left  six  hours,  when  the  joints  will  be  found 
nearly  as  firm  as  if  they  were  of  an  entire  piece. 
By  adding  a  little  tow  to  the  above,  you  have  ar» 
excellent  cement  for  leaks  in  casks,  &ic.  kc. 
Common  cement  for  joining  alabaster,  marble,  por- 
p/ii/ry,  and  other  stones. 

Take  of  bees'  wax,  2  pounds,  and  of  resin,  1 
pound.  Melt  them,  and  add  1  pound  and  a  half 
o'  the  same  kind  of  matler,  powdered,  as  the  body 
to  be  cemented  is  composed  of,  strewing  it  into 
the  melted  mixture,  and  stirring  then^  well  toge- 
tlior,  and  afterwards  kneading  llie  mass  in  water, 
that  the  powder  may  be  thoroughly  incorporated 
with  the  wax  and  resin.  The  proportion  of  the 
powdered  matter  may  be  varied,  where  lequired, 
in  order  to  bring  the  cemt;nJ.  nearer  to  the  colour 
of  the  body  on  which  it  is  emi)loyed. 

This  cement  must  be  healed  when  applied,  as 
also  the  parts  of  the  subject  to  be  cemenlLd  toge- 
ther, and  care  must  be  taken,  likewise,  that  they 
may  be  thoroughly  diy. 

I'o  make  lutes. 

These  are  used  for  securing  the  juncture  of  ves- 
sels, in  distillations  and  sublimations.  For  the 
distillation  of  water,  linen  dipped  in  a  thin  paste 
of  flour  and  water  is  sufficient.  A  lute  of  greater 
security  is  composed  of  quick-lime,  made  into  a 
paste  with  the  whites  of  eggs,  tor  the  security  of 
very  corrosive  vapours,  clay  finely  powdered  and 
sifted,  made  into  a  paste  with  boiled  linseed  oil, 
must  be  applied  to  the  juncture;  which  nmst  be 
afterwards  covered  with  slips  of  linen,  dipped  in 
the  paste  of  quick-lime,  and  the  whiles  of  eggs. 
The  lute  must  be  [)erfLCtly  dried  before  the  vessels 
are  used,  or  else  the  heat  may  cauSe  it  to  diy  loo 
quick,  and  thereby  cause  the  lute  to  crack.  If  tliis 
be  the  case,  it  is  repaired  by  applying  fresh  lute  ii' 
the  cracks,  and  suttering  it  to  dry  gradually.  Vessels 
which  are  to  be  exposed  to  the  naked  fire,  are 


CEMENTS. 


\0b 


freqnently  coated  to  resist  the  effects  of  the  heat, 
cne  best  coating-  for  which  purpose  consists  in  dis- 
soiving  2  ounces  ot  borax  in  a  pint  of  boiling  water, 
and  adding  to  the  solutioii  as  much  slaked  lime  as 
is  necessary  to  form  a  thin  paste.  The  vessel  must 
be  covered  all  over  with  it  by  means  of  a  painter's 
brush,  and  ilitn  suffered  to  diy.  It  must  then  be 
covered  with  a  thin  paste  of  linseed  oil  and  slaked 
lime,  except  the  neck.  In  two  or  three  days  it 
will  dry  of  itself,  and  the  retort  will  then  bear  the 
greatest  fii'e  without  cracking.  The  cracks  of  che- 
mical vessels  mny  be  secur-'d  by  the  second  lute. 
Cement  for  iron  citUnary  utensils. 

To  6  parts  of  yellow  potter's  clay,  add  1  part  of 
Steel  filings,  and  a  sufficient  f|uantity  of  oil.   Make 
the  paste  of  the  consistence  of  glazier's  putty. 
7  0  make  tiirner^s  cemeiit. 

The  following  is  a  very  excellent  cement  for  the 
use  of  turners  and  artizans  in  general:  16  parts  of 
wUiting  are  to  be  finely  powdered  and  heated  to 
redness,  to  (h'ive  ofl'ali  the  water.  \Vhen  cold,  il 
is  to  be  mixed  wiih  16  parts  of  black  resin,  and  1 
part  of  bees'-wax,  the  latter  having  been  previously 
melted  together,  and  the  whole  stirred  till  of  an 
uniform  consistence. 

Cement  for  joining  broken  glasses,  &c. 

Take  two  ounces  of  good  glue,  and  stcc;p  it  for  a 
niglit  in  distilled  vinegar;  boil  them  together  i.he 
next  day,  and  having  broken  a  clove  of  garlic  with 
half  an  ounce  of  ox-gall,  into  a  soft  pulp,  strain  the 
juice  through  a  linen  cloth,  using  pressure,  and 
add  to  it  the  glue  and  vinegar.  Thc;n  take  of  san- 
darac  powdered,  and  turpentine,  each  one  ilrachm, 
and  of  sarcocol  and  mastic  powdered,  each  half  a 
drachm;  put  them  into  a  bottle  vvitli  an  ounce  of 
highly  rectitied  s|)irit  of  wine.  Stop  the  bottle, 
and  let  the  mixture  stand  for  three  hours  io  a  gin- 
tie  heat,  frefiuently  shaking  it.  Mix  this,  'jnclure 
also  w  ith  the  glue  while  hot,  and  stir  them  well  to- 
gether with  a  stick,  till  part  of  tke  mixture  be  eva- 
porated, and  then  take  the  composition  from  the 
fire,  and  it  will  be  fit  for  use.  When  this  cement 
is  to  be  applied  it  must  be  di[)ped  in  vinegar,  and 
(hen  melted  in  a  proper  vessel,  with  a  gentle  heat; 
and  if  stones  are  to  be  cemented,  mix  with  it  a 
little  powdered  clialk,  or  if  glass  is  to  be  conjoin- 
ed, powdered  glass  should  be  substituted. 

Ji  strong  cement  for  electrical  purposes. 

Melt  one  pound  of  resin  in  a  pot  or  pan,  over  a 
slow  fire;  atld  thereto  as  much  plaister  of  Paris,  in 
fine  powder,  as  will  make  it  hard  enough;  then  add 
a  spoonful  of  linseed  oil,  stirring  it  all  the  while, 
and  try  if  it  be  liard  and  tough  enough  for  the  pur- 
pose; if  it  is  not  sufficiently  hard,  add  more  plaster 
of  Paris;  and  if  not  tough  enough,  a  little  more 
linseed  oil.  This  is  as  good  a  cement  as  possible 
for  fixing  the  necks  t-f  globes  or  cylinilers,  or  any 
thing  else  that  requires  to  be  strongly  fixed;  for  it 
IS  not  easily  melted  again  when  cold. 

A  cetncnt  for  glass-grinders. 

Take  pitch  and  boil  it;  add  thereto,  and  keep 
btiiTing  il  all  the  while,  fine  silted  wood  ashes, 
until  it  is  of  a  proper  temper:  a  little  tallow  maj 
he  added,  as  found  necessary.  For  small  works,  to 
fou.-  ounces  of  resin  add  one-fourth  of  an  ounce  of 
bees'-wax  melted  together;  and  four  ounces  of 
whitening,  made  previously  i-ed  hot.  The  whiten- 
ing should  be  put  in  while  hot,  that  it  may  not 
have  time  to  imbibe  moisture  from  the  atmosphere. 

Another. — Shell -lac  is  a  very  strong  cement  for 
holding  metals,  glass,  or  precious  stones,  while 
cutting,  turning,  or  grinding  them.  The  metal, 
{<c.  should  be  warmed,  to  melt  it.  For  fastening 
ruby  cylinders  in  watches,  and  similar  delicate 
purposes,  shell-lac  is  excellent. 

1 0  soUleJ-  or  cement  bi'oken  glass. 

BrokeD  glass  may  be  soldered  or  cemented  in 
C 


such  a  manner  as  to  be  as  strong  as  ever,  by  inter- 
posing between  the  parts  glass  ground  u  like  9 
pigment,  hut  of  easier  fusion  than  the  pieces  to  i.o 
joined,  and  then  exposing  them  to  such  a  heat  a« 
will  fuse  the  cementing  ingredient,  and  make  ihfc 
pieces  agglutinate  without  being  themselves  lusc.L. 
A  glass  for  the  purpose  of  cementing  broken  pieces 
of  flint  glass,  may  be  made  by  fusing  some  of  the 
same  kind  of  glass  jireviously  reduced  to  powder, 
along  with  a  little  red  lead  and  borax,  or  with  tlie 
borax  only. 

Cement  for  Derhysldre  spur  and  otlier  stones. 

A  cement  for  this  purpose  may  be  made  with 
about  seven  or  eight  psits  of  resin  and  one  of  bees'- 
wax,  melted  together  with  a  small  quantily  of  plas- 
ter of  Paris.  If  it  is  wished  to  make  the  cement 
fill  up  the  place  of  any  small  chips  that  may  have 
been  lost,  the  quantity  of  plaster  must  be  increased 
a  little.  When  the  ingredients  are  well  mixed, 
and  the  whole  is  nearly  cold,  the  mass  should  be 
well  kneaded  together.  The  pieces  of  spar  that 
are  to  be  joined,  must  be  heated  until  they  will 
melt  the  cement,  and  then  pressed  together,  sonie 
or  the  cement  being  previously  interposed.  Melted 
sulphur  ap[)lied  to  fragments  of  stones  previously 
heated  (by  placing  them  before  a  fire)  to  at  least 
the  melting  point  of  sulphur,  and  then  joined  with 
the  suljihur  between,  makes  a  pretty  firm  and  du- 
rable joining.  Little  deficiencies  in  the  stone,  aa 
chips  out  of  corners,  &c.  may  be  also  filled  up  with 
melted  sul[)hur,  in  which  some  of  the  powder  of 
the  stone  has  been  melted. 

A  cement  thai  -.vill  stand  against  boiling  ■water  ana 
the  pressure  of  steam. 

Boiled  linseed  oil,  litharge,  and  red  and  white 
lead,  mixed  together  to  a  proper  consistence,  and 
applied  on  each  side  of  a  piece  of  flannel  previous- 
ly h.iaped  to  fit  the  joint,  and  then  interi)Osed  be- 
tween the  pieces  before  they  are  brought  home  (as 
the  workmen  term  it)  to  their  places  by  the  screws 
or  other  fastenings  employed,  makes  a  close  and 
durable  joint.  I'he  quantities  of  the  ingredients 
may  be  varied  without  inconvenience,  only  taking 
care  not  to  make  the  mass  too  thin  with  oil.  It  is 
difficult  in  many  cases  instantly  to  make  a  good 
fitting  of  large  pieces  of  iron-work,  which  rendei- 
it  necessary  sometimes  to  join  and  separate  the 
pieces  repeatedly,  before  a  proper  adjustment  is 
obtained.  AVhen  this  is  expected,  the  white  lead 
ought  to  predominate  in  the  mixture,  as  it  dries 
much  slower  tlian  the  red. 

This  cement  answers  well  also  for  joining  bro- 
ken stones,  however  large.  Cisterns  built  of  square 
stones  put  together  with  thts  cement,  will  never 
leak,  or  want  any  repairs.  In  this  case  the  stones 
need  not  be  entirely  bedded  in  it:  an  inch,  or  even 
less,  of  the  edges  that  are  to  lie  next  the  water, 
need  only  be  so  treated;  the  rest  of  the  joint  maj 
be  filled  with  good  lime. 

Cement  for  steam-engines. 

Take  two  ounces  of  sal  ammoniac,  one  ounce  oi 
flowers  of  sulphur,  and  sixteen  ounces  of  cast-iron 
filings  or  borings,  mix  all  well  to^^ether  by  rubbing 
them  in  a  mortar,  and  keep  the  powder  dry. 

When  wanted  for  use,  take  one  part  of  the  above 
powder  and  twenty  parts  of  clean  iron  borings  or 
filings,  and  mix  them  intimately  by  grinding  tliera 
in  a  mortar.  Wet  the  comiiound  with  water,  and 
when  brought  to  a  convenient  consistence,  apply  it 
to  the  joinTs  with  a  wooden  or  blunt  iron  spatula. 
Another  cement  for  similar  jmrposes. 

Take  two  parts  of  flowers  of  sulphur  and  one 
part  of  sal  ammoniac,  and  mix  them  together  with 
a  little  water  into  a  stiff  paste. 

Take  also  borings  or  tui-nings  of  cast-iron  as 
they  are  found  in  manufactories,  viz.  mixed  with 
sand,  and  sift  tliem  finelv  to  get  rid  of  the  grosser 


,06 


UNI  VERS  A.L  RECEIPT  BOOK. 


particles,  Wlien  f'C  cement  is  wanted  for  use 
dissoht-  a  portion  of  the  above  paste  in  urine,  or 
sli^^htly  acidulated  water,  and  to  the  solution  add 
•4  (juantiiy  olllie  sifted  borings,  and  apph' as  above, 
•lid  in  a  sbort  time  it  will  become  as  bard  as  stone. 
Blond  cemeiit  for  copper'smithn. 

A  cement  often  used  by  coppersmitbs  to  lay  over 
tlie  rivets  and  edges  of  the  sheets  of  copper  in  large 
bi  Hers,  to  serve  as  an  additional  security  to  the 
ji  iiiings,  and  to  secure  cocks,  &c.  from  leaking, 
If  made  by  mixing  pounded  quick-lime  with  ox's 
blocd.  It  musl  be  applied  fi-esh  made,  as  it  soon 
gets  hard.  If  the  properties  of  this  cement  were 
duly  investigated,  it  woidd  probably  be  found  use- 
ful for  many  purposes  to  which  it  has  never  yet 
been  applied.  It  is  extremely  cheap,  and  very  du- 
rable. 

FntomologlsVs  cemeiit. 

To  a  solution  of  gurr.  ammoniac  in  proof  spirit, 
idd  the  lest  isinglass,  and  unite  them  witji  a  gen- 
tle heat.  The  great  value  of  this  cement  consists 
in  the  readiness  with  which  it  melts,  and  the  little 
tendency  it  has  to  be  aftected  by  moisture.     It  is 


generally  employed  by  entomologists  in  rejoining 
the  dislocated  parts  of  insects,  foi  wliich  it  is  very 
convenient. 

J\iicros(.ope  cement. 

Put  into  a  bottle  two  parts  of  isinglass  .ind  one 
part  of  the  best  gum  arable,  cover  them  with  ])roof 
spirit,  cork  the  bottle  lousely,  and  place  it  in  a  ves- 
sel of  water,  and  boil  it  till  a  thorough  solution  is 
effected,  when  it  must  be  strained  for  use.  This 
is  a  highly  valuable  cement,  for  many  purposes, 
and  is  used  for  mounting  opaque  oljjecls  for  the 
microscope. 

Japanese  cement,  or  rice  ghie. 

This  elegant  cement  is  made  I>y  mixing  rice- 
flour  intimately  with  cold  water,  and  then  gently 
boiling  it:  it  is  beautifully  while,  and  dries  almost 
transparent.  Papers  pasted  together  by  means  of 
this  cement  will  sooner  separate  in  their  own  sub- 
stance than  at  the  joining,  which  makes  it  vse- 
ful  in  the  preparation  of  curious  \)aper  articles,  as 
tea-trays,  ladies'  dressing  boxes,  and  other  articles 
that  recjuire  layers  of  paper  to  be  cemented  toge- 
ther. 


BRISlliri^G. 


To  fA  up  a  small  breivhouse. 

Provide  a  copper  holding  full  two-thirds  of  the 
quaritity  proposed  to  be  brewed,  with  a  guage  jtick 
to  determine  the  number  of  gallons  In  tlie  copper. 
A  mash  tub,  or  tun,  adapted  to  contain  two-thirds 
of  the  quantity  proposed  to  be  brewed,  and  one  or 
two  tuns  of  equal  size  to  ferment  the  wort.  Three 
or  four  shallow  coolers;  one  or  two  wooden  bowls; 
a  tliermometer;  half  a  doz'jn  casks  of  diflerent 
sizes;  a  large  funnel;  two  or  three  clean  pails,  and 
a  hand  pump;  the  whole  costing  from  ten  to  twen- 
ty pounds. 

'riiis  proceeds  on  the  supposition  of  two  mashes 
for  ale;  but  if  only  one  mash  is  adapted  for  ale, 
with  a  view  of  making  the  table  beer  belter,  then 
the  copper  and  masb  tim  should  hold  one-third 
more  than  the  quantity  to  be  brewed. 

The  expenses  of  brewing  depend  on  the  price  of 
malt  an<l  hops,  and  on  the  proposed  strengtii  of  the 
article.  One  quarter  of  good  malt,  and  eigbt  pounds 
of  good  hops,  ought  to  make  two  barrels  of  good 
ale  and  one  of  table  beer.  Tiie  other  expenses  con- 
sist of  coals  and  labour. 

Of  pul)Hc  breweries,  and  their  extensive  utensils 
and  machinery,  we  aflVct  to  give  no  description, 
because  books  are  not  likely  to  be  resorted  to  by 
the  class  of  persons  engaged  in  those  extensive  ma- 
nufactories for  information  i-elatlve  to  their  own 
particular  biilsiness. 

li)  chnise  tvater for  brewing. 

Soft  water,  or  hard  water  softened  by  exposure 
to  the  air,  is  generally  preferred,  because  it  makes 
a  stronger  extract,  and  is  more  inclined  to  ferment; 
nut  hard  water  is  better  for  keeping  beer,  and  is 
less  lialde  to  lurn  sour.  Some  persons  soften  hard 
water  by  tlnowlng  a  spoonful  of  soda  into  a  barrel, 
and  others  do  it  with  a  ha:.dful  of  common  salt 
mixed  with  an  ounce  of  salt  of  tailar. 
7  o  make  malt. 

Put  about  6  quarters  of  good  barley,  newly  tliresh- 
•id,  t«c.  iiito  a  stone  trough  full  of  water,  and  let  it 


steep  till  the  water  be  of  a  bright  reddish  colour, 
which  will  be  in  about  three  days,  more  or  less,  ac- 
<  ording  to  the  moisture  or  dryness,  smallness  or 
bigness  of  the  grain,  the  season  of  the  year,  or  the 
temperature  of  the  weather.  In  summer  malt  never 
makes  well;  in  winter  it  requires  longer  steeping 
than  in  spring  or  autumn.  It  may  be  known  \i  hen 
steeped  enough,  by  other  marks  besides  the  colour 
of  the  water;  as  by  the  excessive  swelling  of  the 
grain,  if  it  be  oversteeped,  and  by  too  much  soft- 
ness, being,  when  it  is  in  a  right  temper,  like  the 
barley  prepared  to  make  broth.  When  suflTicienlly 
steeped,  take  it  out  of  the  trough,  and  lay  it  in  lieaps 
to  let  the  water  drain  from  it,  then,  after  two  or 
three  hours,  turn  it  over  with  a  scoop,  and  lay  it  in 
a  new  heap,  20  or  24  inches  deep.  Tliis  is  called 
the  coming  heap,  in  tlie  right  management  of  which 
lies  the  principal  skill.  In  this  heap  it  may  lie  40 
hours  more  or  less,  according  to  the  forementloned 
qualities  of  the  grain,  inc.  before  it  comes  to  the 
right  temper  of  malt.  While  it  lies,  it  must  be 
carefully  looked  to  after  the  first  15  or  16  hotu^s; 
for  about  that  time  the  grains  begin  to  put  forth 
roots;  which,  when  they  have  equally  and  fuily 
done,  the  malt  must,  wllhin  an  hour  after,  be  turn- 
eil  over  with  a  scoop;  otherwise  the  grains  w  ill  be- 
gin to  put  forth  the  blade  and  spire  also,  which 
must  by  all  means  be  prevented.  If  all  the  malt 
do  not  come  eciually,  but  that  which  lies  in  the 
middle,  being  warmt-sl,  come  the  soonest, the  whole 
nmst  be  turned,  so  that  what  was  outmost  may  be 
inmost;  and  thus  it  is  managed  till  it  be  all  aliktv 
As  soon  as  the  malt  is  sufficiently  come,  tm-n  it 
o\er,  and  spread  it  to  a  depth  not  exceeding  5  or  6 
inches;  and  by  the  time  it  is  all  spread  out,  begin 
aiid  turn  it  over  again  3  or  4  times.  Afterwards 
turn  it  over  in  like  manner  once  in  4  or  5 
hours,  making  the  heap  deeper  by  degrees;  and 
continue  to  do  so  for  the  space  of  48  hours  at  f  rast. 
This  cools,  dries,  and  deadens  the  grain,  w>.  thai 
it   becomes  mellow,  melts  easily  in  brewing,  and 


BREWING. 


107 


stparates  entirely  from  tlie  husK.  Then  throw  up 
ihe  malt  into  a  heap  as  high  as  ,'(0ssih!e,  where  let 
it  lie  till  it  grow  as  hot  as  the  hand  can  bear  it, 
which  usually  hap[)ens  in  about  the  space  of  30 
hours.  This  perfects  tiie  sweetness  and  mellowness 
of  the  malt.  After  beina:  sumciently  heated,  throw 
it  abroad  to  cool,  and  turn  it  over  again  about  6  or 
8  hours  after;  and  then  laj-  it  on  a  kiln  with  a  hair 
cloth  or  wire  spread  under  it.  After  one  fire  which 
must  last  24  hours,  give  it  another  more  slow,  and 
afterwards,  if  need  be,  a  third;  for  if  the  malt  be 
not  thoroughly  dried,  it  cannot  be  well  ground,  nei- 
dier  will  it  dissolve  w„U  in  the  brewing;  but  the  ale 
it  makes  will  be  red,  bitter,  and  unfit  for  keeping. 
To  grind  malt. 
To  obtain  the  infusion  of  malt,  it  is  necessary  to 
break  it,  for  which  purpose  it  is  passed  '.hrough 
stones  placed  at  such  dist&iice,  as  that  they  may 
irush  each  grain  w  ithout  reducing  it  to  powder; 
•"or  if  ground  too  smali,  it  makes  the  worts  thick, 
while  if  not  broken  at  all,  the  extract  is  not  ob- 
tained. In  general,  pale  malts  are  ground  larger 
than  amber,  or  brown  malts. 

Malt  should  be  used  wiihin  2  or  3  days  after  it 
is  ground,  but  in  the  London  brew-houses,  it  is 
generally  ground  one  day  and  used  the  next.  A 
ijuarter  of  malt  ground  sliould  yield  9  bushels,  and 
sometimes  10.  Crushing  miils,  or  iron  rollers, 
have  lately  been  used  in  preference  to  stones  which 
makes  considerable  grit  with  the  malt.  On  a  small 
scale,  malt  may  be  broken  by  wooden  rollers,  by  i 
the  hands. 

Steel  mills  like  coffee  mills  have  also  been  used 
fw  crushing  malt  with  great  success. 

To  dttennine  the  (jualities  of  malt. 
First,  examine  well  if  it  has  a  round  bodv, 
breaks  soft,  is  fall  of  flour  all  its  length,  smeils 
well,  an^l  lias  a  thin  skin;  next  chew  some  of  it, 
and  ii  sweet  and  mellow,  tfien  it  is  good.  If  it  is 
hard  and  steely,  and  retains  something  of  a  barley 
nature,  it  has  not  been  rightly  ma(le,  and  will 
weigh  heavier  than  that  which  has  been  properly 
malted. 

Secondly,  take  a  glass  nearly  full  of  water;  put 
in  some  malt,  and  if  .t  swims,  it  is  good,  but  if 
any  sinks  to  the  bottom  tlien  it  is  not  true  malt. 

Pale  malt  is  the  slowest  and  least  dried,  produc- 
ing more  wort  than  high  dried  malt,  and  of  better 
quality. — Amber  coloured  malt,  or  that  between 
pale  and  brown,  produces  a  flavour  much  admired 
in  many  malt  liquors.  Brown  malt  loses  much  of 
its  nutritious  qualities,  but  confers  a  peculiar  fla- 
vour desired  by  many  palates.  Roasted  malt,  after 
the  manner  of  colfee,  is  used  by  tiie  best  London 
brewers,  to  give  colour  and  flavour  to  porter, 
which  in  the  first  instance  has  been  made  from 
pale  malt.  The  most  deKicately  loasted  malt  for 
this  purpose  is  made  by  Mr  Hunt,  the  i)ro|)rietor 
ot  the  well  known  breakfast  powder.  He  ex- 
cludes the  atmospheric  air,  and  all  eftluviie  from 
the  fire,  by  an  ap|)aratus  of  ids  own  invention,  and 
•lence  the  perfection  of  his  breakfast  powder,  and 
consequently  of  his  roasted  malt. 
To  choose  hops. 
Rub  them  between  tiie  fingers  or  the  jialm  of 
the  hand,  and  if  good,  a  rich'glulinous  substance 
•vill  be  felt,  with  a  fragrant  smell,  and  a  fine  yel- 
'ow  dust  will  ap[)ear.  The  best  colour  is  a  fine 
live  green,  but  if  too  green,  and  the  seeds  are 
small  and  shrivelled,  they  have  been  picked  too 
soon  and  will  be  deficient  in  flavour.  It  of  a  dusty 
brown  colour,  they  were  picked  too  late,  and 
BJiouM  not  be  chosen.  When  a  year  old,  they  are 
considered  as  losing  one-fourth  in  strength.  The 
best  and  dearest  is  the  Farnham  hop;  East  Rents 
are  the  next,  but  those  of  Sussex  and  Worcester- 
shire are  not  so  struny; 


To    det''.rmine  the  pro/ortion    betivecii   the  liqu-jr 
boiled  and  the  i/iia7itity  produced. 

From  a  smgle  quarter,  twj  barrels  of  liquor 
wid  produce  but  one  barrel  of  wort.  Three  bar- 
rels will  ])roduce  one  barrel  three  qu.-u-ters.  Four 
barrels  will  produce  two  barrels  and  a  half.  Five 
barrels  will  produce  three  barrels  and  a  (juarter. 
Six  barrels  will  produce  four  barrels.  Eight  bar- 
rels will  jiroduce  five  barrels  and  a  half,  and  ten 
ban-els  will  produce  seven  barrels,  and  so  in  pro- 
portion for  other  (pianlities. 
J'o  detei^mine  the'  heats  of  the  liquor  or  water  for 

the  first  and  second  mashes  on  iVffereiit  kinds 

of  malt. 

First  mash. — For  very  pale  malt  turn  on  the  li- 
quor at  176°.  For  jiale  and  amber  mixed,  172°, 
all  amber,  170°,  high-coloured  amber,  168^.  An 
equal  quantity  of  paid,  amber,  and  brown,  160°. 
If  tiie  quantity  of  brown  is  very  dark,  or  any  part 
of  the  grains  charred  by  the  fire  upon  tlie  kiln, 
155°. 

Second  mash. — For  very  pale  malt  turn  on  the 
liquor  at  182°.  For  pale  and  amber  mixed,  178°, 
all  amber,  176°,  liigh  coloured  amber,  172°.  An 
equal  quantity  of  pale,  amber,  and  brown,  166°. 
If  the  quantity  of  brown  is  vei-y  dark,  or  any  pari 
of  the  grains  charred  by  the  fire,  164°. 

The  heal  should  in  some  measure  \ye  regulated 
by  the  temperature  of  the  atmosphere,  and  should 
be  two  or  three  degrees  higher  in  cold  than  in 
warm  weather. 

The  proper  degree  of  heat  will  give  the  strong- 
est wort  and  in  the  greatest  quantity,  for  though 
the  heat  were  greater  and  the  strengtli  cf  the  wort 
thereby  increased,  yet  a  greater  (juantity  of  licjuor 
would  be  retained  in  the  malt;  and  again,  if  it 
were  lower,  it  would  produce  more  wort,  but  the 
strength  of  the  extract  would  be  deficient;  tlie  beei 
without  spirit,  and  likely  to  turn  sour. 

To  mash  -tvithout  a  thermometer. 

As  diminished  evaporation  takes  place  on  the 
surface  of  water  just  before  it  boils,  many  practical 
private  brewers  turn  on,  as  soon  as  the  diminished 
evaporation  enables  them  to  see  their  faces  on  the 
smooth  surface  of  the  water,  when  it  is  probably 
at  about  the  heat  actually  used  by  public  brewers, 
who  adopt  therm'^meters. 

Others  use  boiling  liquor  throughout,  but  lower 
the  temperature,  by  gradual  applications  to  the 
malt:  thus,  they  turn  a  few  jiailsful  of  the  boiling 
licjuor  into  the  mash  tub,  which  being  thus  some- 
what cooled,  a  quantity  of  tli^  mall  is  turned  in 
and  saturated  with  the  water;  the  mass  being  then 
considerably  lower  than  the  boiling  heat,  they 
turn  without  reserve  boiling  water  upon  it,  which 
being  somewhat  cooled  by  the  mass,  more  malt  is 
turned  ii!,  and  so  alternately  till  the  whole  is 
mixed,  which  they  continue  tc  mash  for  an  hour. 
To  determine  tlie  strength  of  the  tvorts. 
To  effect  this  a  saccharomeler  is  necessary,  and 
may  be  purchased  at  any  mathematical  instrument 
maker's.  It  determines  the  relative  gravity  of 
wort  to  the  water  used,  and  the  quantity  of  farina- 
ceous matter  contained  in  the  wort.  It  is  used  in 
all  public  breweries  after  drawing  oft'  the  won 
from  each  mash,  and  regulates  the  heat  and  quan  • 
lily  of  liquor  turned  on  at  each  succeeding  mash, 
that  the  ultimate  strength  may  be  equal  though  tlie 
quantity  is  less.  I'iiis  signifies  little  to  the  private, 
but  it  is  of  great  consequence  to  the  public  brewer. 
Those  who  brew  fretjuently  and  desire  to  intro- 
duce it  will  obtain  printed  tables  and  inslructioiii 
with  the  instrument. 

To  prop  or  ti  071  the  hops. 
The  usual  quantity  is  a  pound  to  the  bushel  of 
malt,  or  eight  pounds  to  the  quarter;  but  for  keep- 
ing-beer, it  should  be  exlen<led  to  ten,  or  twelve. 


108 


UNIVERSAL  RECEIPT  BOOK. 


■nd  if  for  one  or  two  years,  to  fo'irteen  pounds  the 
quarter.  Small  beer  reiiuires  from  three  to  six 
pounds  (he  ciuarter,  *n(l  rather  more  when  old 
flops  are  used. 

Some  persons  instead  of  boiling  the  hops  with 
tbe  wort,  maceraie  them,  and  put  the  strong'  ex- 
tract into  'he  tun  with  the  first  wort,  and  make  two 
or  three  extracts  in  like  manner  tor  the  second  and 
third  worts. 

To  boil  7vorts. 

The  first  wort  sliould  be  sharply  boiled  for  one 
hour,  and  the  second  for  two  hours.  But  if  intend- 
ed for  beer  of  long-keeping,  tae  lime  should  be 
extended  half  an  hour.  The  hops  should  be  strain- 
id  from  each  preceding  wort,  and  returned  into  the 
xDpper  witii  the  succeeding  on".  Between  ihe 
l>oilings  the  fire  should  be  damped  with  wet  cin- 
ders, and  the  copper  door  set  open. 

For  small  beer  only  half  an  hour  is  necessary 
for  the  first  wort,   1  h.our  for  tiie  second,  and  2 
hours  for  the  third.     The  diminution  from  boiling 
is  from  one-eighth  to  one-sixteenth. 
To  cool  Uie  luorts. 

Worts  should  belaid  so  shallow  as  to  cool  with- 
in SIX  or  seven  hours  to  the  temperature  of  sixty 
degrees.  In  warm  weather,  the  depth  should  not 
exceed  two  or  three  inches;  but  in  cold  weather  it 
m.ay  be  five  inches.  As  soon  as  they  have  fallen 
to  60  degrees,  they  should  instantly  be  tunned  and 
yeasted. 

To  choose  heats  for  tunning. 

In  cold  weather,  the  heats  in  the  coolers  should 
be  five  or  six  degrees  higher  than  in  mild  and 
warm  weather.  For  ale,  in  cold  weather,  it  should 
De  tunned  as  soon  as  it  has  fallen  to  sixty  degrees 
in  tlie  coolers;  for  poi'ter,  to  sixty-four  degrees; 
'and  for  table  beer  to  seventy-four;  and  in  warm 
weather,  strong  beer  should  be  four  or  five  degrees 
less,  anil  taole  beer  seven  or  eight  degrees.  Care 
should  be  also  taken  that  the  worts  do  not  get  cold 
before  the  yeast  is  mixed  to  produce  fermentation. 
The  best  rule  for  mixing  the  yeast  is  a  pound  and  a 
half  to  every  tiarrel  ot  strong  beer  wort,  and  a 
pound  to  every  barrel  of  table  beer  wort. 
To  mix  the  yeast  -cvit/i  the  -vmrts. 

Ale  brewed  for  keeping  in  winter  sliould  be  no 
more  than  blood  warm  when  the  yeast  is  put  to  it. 
If  it  is  intended  for  iraineuiate  drinking,  it  may  be 
yeasted  a  little  warmer.  The  best  method  of 
mixing  the  yeast  is  to  take  two  or  three  quarts  of 
the  hot  water  wort  in  a  wooden  bowl  or  pan,  to 
which  when  cool  enough,  put  yeast  enough  to  work 
the  brewing:  generally  one  or  two  quarts  to  the 
hogshead,  according  to  its  quality.  In  this  bowl 
or  pan  the  fermentation  will  commence  while  the 
rest  of  the  worts  are  cooling,  when  the  whole  may 
be  mixed  together. 

To  apportion  ye^^t  and  apply  it  to  the  -worts . 

The  yeast  of  strong  beer  is  preferable  to  that 
from  small  beer,  and  it  should  be  fresh  .-nd  good. 
The  quantity  should  be  diminished  with  the  tem- 
perature at  which  the  worts  are  tunned,  and  less 
in  summer  than  in  winter.  For  sti-ong  beer,  a 
quart  of  yeast  per  quarter  will  be  sufficient  ut  58 
degrees,  but  less  when  the  worts  are  higher,  and 
when  the  weather  is  hot.  If  estimated  by  the 
more  accurate  criterion  of  weight,  LJ  pounds 
should  be  used  for  a  barrel  of  strong  beer,  and  I A 
pounds  for  a  barrel  of  small  beer.  If  the  fermen- 
iation  does  not  commence,  add  a  little  more  yeast, 
and  rouse  the  worts  for  some  time.  But  il  they 
get  cold,  and  the  fermentation  is  slow,  fill  a  bottle 
with  hot  water  and  put  it  i-nto  the  tun. 

In  cold  weather  small  beer  should  be  tunned  at 
rO  degrees,  keeping  beer  at  56  degrees,  and  strong 
beer  at  5^   -legrees.     In  mild  weather  at  50  de- 


grees for  each   sort.     The  fermentation  will  va 
crease  the  heat  10  degrees. 

To  manage  the  fermentation. 
A  proportion  of  the  yeast  should  be  added  to 
the  first  wort  as  soon  as  it  is  k't  down  from  the 
coolers,  and  the  remainuer  as  soon  as  the  seconil 
wort  is  let  down. 

1  he  commencement  of  fermentation  is  indicateiJ 
by  a  line  of  small  bubbles  round  the  sides  of  the 
tun,  which  in  a  short  time  extends  over  the  sur- 
face. A  crusty  head  follows,  and  then  a  fine  rocky 
one,  followed  by  a  light  frothy  head.  In  the  last 
stage,  the  head  assumes  a  "-easty  appearance,  and 
the  colour  is  yellow  or  brown,  the  smell  of  the  tun 
becoming  strongly  vinous.  As  soon  as  this  head 
begins  to  fall,  the  tun  should  be  skimmed,  and  the 
skimming  continued  every  two  hours  till  no  more 
yeast  appears;  this  closes  the  operation,  and  it 
should  then  be  put  into  casks,  or,  in  technical  lan- 
guage, cleansed.  A  minute  attention  to  eveiy 
stage  of  this  process  is  necessary  to  secure  fine  fla- 
voured, and  brilliant  beverage.  Should  the  fer- 
mentation be  unusually  slow,  it  should  be  accele- 
rated by  stirring  or  rousing  the  whole.  After  the 
first  skimming,  a  small  quantity  of  salt  and  flour, 
well  mixed,  should  be  stirred  in  the  tun.  The  fer- 
mentation will  proceed  in  the  casks,  to  encourage 
which,  the  bung-hole  should  be  placed  a  littJe 
aside,  and  ihe  casks  kept  full,  by  being  filled  up 
from  time  to  time  with  old  beer.  ^Vhen  this  fer- 
mentation has  ceased,  the  casks  may  be  bunged  up. 
To  accelerate  the  fermentation. 
Spread  some  flour  with  the  hand  over  the  sur- 
face, and  it  will  form  a  crust,  and  keep  the  worts 
warm; — or  throw  in  an  ounce  or  two  of  powdered 
ginger; — or,  fill  a  bottle  with  boiling  water,  and 
sink  it  in  the  worts; — or,  beat  a  small  quantity  ol 
tbe  worts  and  throw  into  the  rest; — or,  beat  up  the 
w'hites  of  two  eggs  w  ith  some  brandy,  and  throw 
it  into  the  tun  or  cask; — or,  tie  up  some  bran  in  a 
coarse  thin  cloth  and  put  it  into  the  vat;  and  above 
all  things  do  not  disturb  the  wort,  as  feimentation 
will  not  commence  during  any  agitation  of  the 
wort. 

To  check  a  too  raj  m1  fermentation. 
Mix  some  cold  raw  wort  in  the  tun,  or  divide 
the  whole  between  'wo  tuns,  where,  by  being  in 
smaller  body,  the  energ)'  of  the  fermentation  of 
the  whole  V. ill  be  divided.  Also,  open  the  doors 
and  windows  of  the  brew-house; — but,  if  it  stiK 
frets,  sprinkle  some  cold  water  over  il; — or,  if  it 
frets  in  the  cask,  put  in  a  mixture  of  a  quarter  of  a 
pound  of  sugar,  with  a  handful  of  salt,  to  the 
hogshead. 

To  brew  porter  on  the  London  system. 
Thames   or   New  River  water   is  indifterently 
used,  or  hard  water,  raised  intorscks,  and  exposed 
for  a  few  days  to  the  air. 

Take  a  mixture  of  brown,  amber  and  pale  malts, 
nearly  in  equal  quantities,  and  turn  them  into  the 
mash-tub  in  this  order.  Turn  on  the  first  liquor 
at  165  degrees;  mash  one  hour,  and  then  coat  the 
whole  with  dry  malL     In  one  hour  set  tlie  tap. 

Mix  10  lbs.  of  brown  hops  to  the  quarter  of  malt, 
half  old,  half  new;  boil  the  first  wort  briskly  with 
the  hops,  for  three  quarters  of  an  hour,  and  after 
putting  into  the  ctpper  1^  lbs.  of  sugar,  ai.d  1^  lbs. 
of  Leghorn  juice  (extract  of  liquorice),  to  the  bar- 
rel, turn  the  whole  into  the  coolers,  rousing  the 
wort  all  the  time. 

Turn  on  the  second  liquor  at  174  deg^rees,  and 
in  an  hour  set  tap  again.  This  second  wort  having 
run  off,  turn  on  again  at  145  degrees;  mash  for  an 
hour,  and  stand  tor  the  same;  in  the  mean-time 
boiling  the  second  wort  with  the  same  hops  for  an 
hour.     Turn  these  into  the  coolers  as  l»-l'ore,  aaJ 


BREWING. 


10:.^ 


»et  down  into  the  tub  at  64  degrees,  mixing  the 
Veast  as  it  comes  down.  Cleanse  tlie  second  day 
Rt  80  deo;rees,  previously  throwing  in  a  mixture  of 
flour  and  salt,  and  rousing  thoroughly. 

For  private  use,  every  (piarter  of  malt  ought  to 
yield  two  barrels  and  a  half,  but  urevvers  would 
run  three  l)arrels  to  a  (juarter. 

Annthcr  method. — The  following  article  is  to  be 
considered  as  apiilicable  when  not  less  than  50 
quarters  of  milt  are  used. 

The  liquor  for  the  first  mash  should  be  heated 
in  the  copper  to  150  degrees,  in  the  proportion  of 
two  barrels  to  each  quarter  of  malt,  which  is  to  be 
an  equal  mixture  of  pale  amber  and  brown  malts. 
These  are  mashed  al)out  three  quarters  of  an  hour; 
the  li(|Uor  is  ihej*  allowed  to  stand  on  the  goods 
an  hour.  The  top  of  the  mash  tun  is  next  ojiened 
to  let  off  the  liquor  as  quickly  as  possible;  and  ihe 
to{i  is  to  he  kit  open  till  liie  next  licjuor  is  brought 
into  the  tun,  that  the  goods  may  drain.  During 
this,  the  second  liquor  has  been  heating,  and  may 
at  two  hours  and  three  (juarters,  or  three  hours 
from  the  beginning,  have  acfjuired  the  heat  of  160 
degrees,  the  quantity  being  one  barrel  to  a  quarter 
af  malt.  Mash  this  half,  for  three  quarters  of  an 
hour;  let  it  stand  one  hour,  and  then  let  it  it  be  run 
off  in  the  course  of  half  an  hour  more;  at  about  five 
hours  and  a  half  from  the  beginning,  the  third 
mash  should  be  made  at  180  degrees;  the  quantity 
being  one  barrel  to  the  qu;-iter.  Mash  this  half 
an  hour,  let  it  stand  one  hour,  and  tap  as  before. 

.A  fourth  liquor  is  seldom  maslied,  but  if  it  is,  it 
may  be  cold  or  blood  warm,  as  it  is  of  no  use  but 
to  make  the  sour  beer  for  finings,  and  it  is  of  little 
conseciuence  how  it  is  done.  Some  brewers  use  it 
for  the  firsi  liquor  of  the  next  brewing,  but  this  is 
not  perhaps  a  good  plan,  as  it  often  becomes  foxed, 
and  then  it  taints  the  whole  brewing.  These  worts 
are  to  be  boiled  with  from  12  to  1-i  pounds  of  hops  to 
the  quarter  of  malt,  if  ihj  liquor  is  intended  fur 
Keeping  8  or  12  mouths,  but  m  the  ordinary  run 
of  porter,  not  intended  for  kee[)ing,  5  lbs.  may  be 
sufficient.  The  first  wort  shoulil  be  boiled  one 
hour,  the  second  two  hours,  and  the  third  four 
hours. 

The  worts  are  now  to  be  cooled  down  as  ^jcpe- 
ditiou.jly  as  the  weather  will  permit,  to  about  60 
degrees,  if  the  medium  heat  of  the  atmosphere  is 
about  60  degrees;  if  it  is  more  or  less,  allowance 
must  be  made  as  before  directed.  All  the  three 
worts  are  to  be  brought  into  the  square  together, 
and  about  five  pints  of  yeast  to  the  quarter  ->f  malt 
jiut  in;  the  proportion  of  colouring  is  arbitrary,  as 
it  depends  upon  the  colour  of  the  malt. 
To  brew  three  barrels  of  porter. 

Take  1  sack  of  pale  malt,  ^  a  sack  of  amber  do. 
and  ^  a  sack  of  brown  do. 

Turn  on  two  barrels  for  first  mash  at  165  de- 
grees;— second  mash,  one  barrel  and  a  half  at  172 
degrees; — third  masli,  two  barrels,  at  142  degrees. 
Jjoil  lo  lbs.  of  new  and  old  hops,  and  2  oz.  of  por- 
ter extract,  in  tiie  first  wort.  Cool,  ferment,  and 
cleanse  according  to  the  previous  instructions. 
To  brew  porter  on  Mr  J\lorrice''s  plan. 

Commence  at  five  o'clock  in  the  morning;  th'ir- 
inometer  in  the  air  34  degrees.  I'ake  of  West 
country  pale  malt,  3  quarters,  Herts  pale  malt,  6 
<iuaiters,  fierts  brown  malt,  8  quarters,  Herts  am- 
oer  malt,  8  quarters,  hops,  1  cwt.  2  quarters,  Leg- 
i;orn  juice,  30  lbs.  porter  extract,  4  lbs. 

Charge  the  first  great  copjier  with  52  barrels,  and 
raise  lo  155  degrees.  Mash  for  one  hour,  and  set 
tlie  tap  at  7  o'clock,  at  ySi  degrees. 

Charge  coiiper  with  36  barrels,  and  raise  to  160 
degrees.  Mash,  and  set  tap  at  14S  degrees.  Boil 
first  wort. 

Charge  cojiper  for  third  mash  with  59  bai-rels. 


and  raise  to  150  degrees.  Mash  a  quarter  of  an 
hour,  and  set  lap  at  132  degrees;  boil  second  wort 
an  hour  and  a  half.  Tun  at  64  degrees.  Cleanse 
in  two  days  88  barrels. 

Brown  stout. 

Tlie  procedure  is  the  same  as  in  the  preceding 
article,  except  that  one  third,  or  one  half  the  mail 
should  be  brown. 

London  ale. 

Almost  every  county  in  England  has  its  variety 
of  ale,  but  the  diflerence  consists  chiefly  (the  same 
quantity  of  malt  anJ  hops  being  used)  in  the  pre- 
paration of  the  malt.  Water  may,  in  some  cases, 
varv  in  quality,  the  boiling  may  be  longer  or 
shorter,  or  the  liquor  may  be  turned  on  at  a  differ- 
ent heat;  but  these  varieties  being  considered,  one 
general  process  serves  for  the  winde.  For  good 
ale,  the  mall  and  hops  should  be  of  the  best  quali- 
ty. For  imme<!iate  use,  the  malt  should  be  ali 
pale;  but  if  brewed  for  keei)ing,  or  in  warm  wea- 
ther, one  fourtli  sliould  be  amber  malt.  Six  pounds 
of  Kentish  hops  should  be  used  to  the  quarter,  or 
10  lbs.  for  keeping  ale. 

To  brew  two  barrels  from  a  quarter  of  matt. 

In  the  brewing  of  one  quarter,  turn  oirtwo  bar- 
rels at  175  degrees;  inash  one  hour:  and  let  it  stand 
for  the  same  time. 

For  second  mash,  tur^  on  one  barrel  at  160  de- 
grees. Mash  one  hour  and  stand  one  hour;  boil 
the  first  wort  briskly  for  one  hour;  and  boil  the  se- 
cond two  hours,  or  till  the  whole  is  two  barrels. 
Cool  down  to  60  degrees  and  tun.  Cleanse  on  the 
4th  dayat  72degrees,  previously  mixing  two  ounces 
of  ginger,  ^  an  ounce  of  salt,  and  a  handful  of  flour. 

Keep  the  working  tun  closely  covered,  and  just 
before  the  head  begins  to  fall,  skim  the  t  p,  and 
rouse  in  the  rest.  When  the  blebs  are  large  ami 
on  the  fret,  rouse  in  ^  an  ounce  of  salt  (/f  tartar,  a 
handful  of  malted  bean-fiour,  and  some  fresh  yeasi, 
alter  which  it  will  ferment  more  kindly,  and  the 
cleansing  may  soon  follow,  with  the  new  head  on. 
Take  care  to  fill  up  the  cask  while  working,  and 
before  bunging  put  a  handful  of  scalded  hops  into 
each.  Sometimes  the  fermentation  is  oonducted 
by  skimming,  as  soon  as  the  head  bears  a  yeasty 
appearance:  then  by  skimming  and  rousing  as  often 
as  other  heads  arise,  till  no  other  head  appears. 

Or,  cleansing  may  take  place  without  skimming 
or  rousing,  as  soon  as  the  head  begins  to  fall,  tak- 
ing care,  by  means  of  a  pipe  rising  within  the  tun, 
that  the  yeast  does  not  pass  into  the  barrels.  The 
quantity  of  hops  boiled  in  the  wort  should  vary  ac- 
cording to  the  intention.  Six  pounds  will  suffice 
for  ale  for  present  use. 

In  the  above  instance  a  barrel  and  a  quarter  of 
liquor  at  150  degrees  may  afterwai'ds  be  tunned  foi 
a  barrel  of  table  beer. 

To  brew  ale  in  small  families. 

A  bushel  and  three  quarters  of  ground  malt,  and 
a  pound  of  hops,  are  sufficient  to  make  18  gallons 
of  good  family  ale.  I'liat  the  saccharine  maltei-  of 
the  malt  may  be  extracted  by  infusion,  witliout  the 
farina,  the  temperature  of  the  water  siiould  not  ex- 
ceed 155  or  160  deg.  Falu'enheil's  thermometer. 
The  quantity  ot  waler  should  be  poured  on  the 
malt  as  speedily  as  possible,  and  the  whole  being 
well  mixed  together  by  active  stirring,  the  vessel 
should  be  closely  covered  over  for  an  hour;  if  the 
weather  be  cold,  for  an  hour  and  a  half.  If  hard 
water  be  employed,  it  should  be  boiled,  and  the 
temperature  allowed,  by  exposure  to  the  atmo< 
sphere,  to  fall  to  155  or  160  degrees  Fahrenheit; 
but  if  rain  water  is  used,  it  may  be  added  to  the 
malt  as  soon  as  it  arrives  to  155  degiees.  During 
the  time  this  process  is  going  on,  the  hops  should 
be  infused  in  a  close  vessel,  in  as  much  boiling 
water  as  will  cover  them,  for  two  hours.     The  !£• 


10 


(JXIVERSAL  RECEIPT  BOOK. 


f]uor  may  then  be  squeezed  oul,  and  kept  closely 
covered. 

The  heps  should  then  be  boiled  for  about  ten 
minutes,  in  double  tlie  quantity  of  water  obtained 
from  the  infused  liop,  and  the  strained  liquor,  when 
cold,  inav  be  added  with  the  infusion,  to  the  wort, 
when  it  has  fallen  to  the  temperature  of  70  deg. 
The  object  of  infusing  tlie  hop  in  a  close  vessel 
previously  to  boiling,  is  to  preserve  the  essential 
oii  oftiie'hop,  which  renders  it  more  sound,  and, 
at  the  same  time,  moie  wholesome.  A  pint  cfgood 
thick  yeast  should  be  well  stirred  into  the  mixture 
of  wort  and  hops,  and  covered  over  in  a  place  of 
the  temperature  of  65  deg.  Fahrenheit;  and  when 
tlie  fermentation  is  completed,  the  liquor  may  be 
drawn  off  into  a  clean  cask  previously  rinsed  with 
boiling  water.  When  the  slow  fermentation  which 
will  ensue  has  ceased,  the  cask  should  be  loosely 
bunged  for  two  days,  when,  if  the  liquor  be  left 
quiet,  the  bung  i.iay  be  properly  fastened.  The 
pale  malt  is  the  best,  because,  when  highly  dried, 
it  does  not  afford  so  much  saccharine  matter.  If 
the  malt  be  new,  it  should  be  exposed  to  the  air, 
in  a  dr)-  room,  for  two  days  previously  to  its  being 
used;  but  if  it  be  old,  it  may  be  used  in  12  or  '20 
ikours  after  it  is  ground.  'The  great  difference 
.o  the  flavour  of  ale,  made  by  different  brewers, 
ippears  to  arise  trom  their  employing  different 
Sj/ccies  of  the  hop. 

Another  method  of  brnuing  ale. 

For  36  gallons,  take  of  malt  (usually  pale),  2^ 
bus.iels,  sugar,  3  lbs.  just  boiled  to  a  colour,  hops, 
'2  lbs.  M  oz.  coriander  seeds,  I  oz.  capsicum,  ^  a 
drachm. 

Work  it  2  or  3  days,  beating  it  well  up  once  or 
twice  a  day;  when  it  begins  to  fall,  cleanse  it  by 
adding  a  handful  of  salt,  and  some  wheat-flour. 
Table  beer  only,  from  pale  malt. 

The  first  mash  should  be  at  170  deg.  viz.  two 
oarrels  per  quarter;  let  it  stand  on  the  grains  three- 
.|uarters  of  an  hour  in  hot  weather,  or  one  hour  if 
•x.ld.  Second  mash,  145  deg.,  at  1^  barrels  per 
quarter,  stands  half  an  hour.  Third,  165  deg.,  two 
iarrels  per  quartf  r,  stands  half  an  hour.  Fourth, 
130  deg.,  tliree  barrels,  stands  two  hours.  The 
first  wort  to  be  boiled  w  iih  6  lbs.  of  hops  per  quar- 
ter, for  an  hour  and  a  half,  the  second  wort  to  be 
boiled  with  the  same  hops  two  hours,  and  the  re- 
mainder three  hours.  The  whole  to  bs  now  heat- 
ed as  low  as  55  deg.,  if  the  weather  permits,  and 
put  to  work  with  about  5  pints  nf  yeast  per  quar- 
ter; it  the  we.ather  is  too  warm  to  get  them  down 
to  55  deg.,  a  less  proportion  will  be  sufficient.  The 
eight  barrels  of  liquor  first  used,  will  be  reduced 
to  six  of  beer  to  each  quarter;  one  barrel  being  left 
in  the  grains,  and  another  evaporated  in  boiling, 
cooling,  and  working. 

Table  oeer  from  migar. 

To  4  pounds  of  coarse  brown  sugar,  add  10  gal- 
lons of  water,  then  ()Ut  in  three  ounces  of  hops,  and 
let  the  whole  boil  for  tln-ee  quarters  of  an  hour,  and 
work  it  as  usual.  It  should  be  kept  a  week  or  ten 
days  before  it  is  tapped,  when  it  will  improve  daily 
afterwards,  within  a  moderate  time  of  consump- 
tion. 

Table  betr  from  treacle. 

Another  metliod,  ai.d  for  a  smaller  quantity,  is, 
to  i)Ut  a  pound  of  trtacle  to  eight  quarts  of  boiling 
water:  add  two  hay-letves,  and  a  quarter  of  an 
ounce  of  ginger  in  "powder.  Boil  tlie  whole  for 
fifteen  minutes,  then  let  it  become  cool,  and  work 
it  v.iih  yeast. 

Another  method. — For  ten  barrels.  Take  of 
malt,  8  bushels,  hops,  8  puunds,  sugar,  8  pounds 
made  into  colour,  S(ianisi.  iiquorice,  8  oz.  ti-eacle, 
10  lbs.     Proceed  as  above. 


Ale  and  small  beer  on  ,Mr  CobheVs  filan. 
Utensils. 

These  are  first,  a  copper,  costing  5l.  that  wil. 
contain  at  least  40  gallons. 

Second,  a  mashing-tub,  costing  30«.  to  contain 
60  gallons;  for  the  malt  is  to  be  in  this  along  witli 
the  water.  It  must  be  a  little  broader  at  top  than 
at  bottom,  and  not  quite  so  deep  as  it  is  wide 
across  the  bottom.  In  the  middle  of  the  bottom  there 
is  a  hole  about  two  inches  over,  to  draw  the  wort  off. 
Into  this  hole  goes  a  stick  a  foot  or  two  longer 
than  the  tub  is  high.  This  stick  is  to  be  about  two 
inches  through,  and  tapered  for  about  eight  inclies 
upwards,  at  the  end  that  goes  in*o  the  hole,  which 
at  last  it  fills  up  as  closely  as  a  cork.  Before  any 
thing  else  is  put  into  the  tub,  lay  a  little  bundle  ot 
fine  birch  about  half  the  bulk  of  a  birch  broom, 
and  weH  tied  at  both  ends.  This  being  laid  over 
the  hole  (to  keep  back  the  grains  as  the  wort  goes 
out)  put  the  tapered  end  of  the  stick  down  through 
it  into  the  hole,  and  thus  cork  the  whole  up.  'I'hen 
have  something  of  weight  sufficient  to  keep  the 
birch  steady  at  the  bottom  of  the  tub,  with  a  hole 
through  it  to  slip  down  the  stick;  the  best  thing 
for  this  purpose  will  be  a  leaden  collar  for  the  stick, 
with  the  hole  large  enough,  and  it  should  weigh  3 
or  4  pounds. 

Third,  an  underback,  or  shallow  tub,  costing  25«. 
to  go  under  the  mash-tub  for  the  wort  to  run  into 
when  drawn  from  the  grains. 

Fourth,  a  tun-tub,  that  will  contain  30  gallons, 
to  put  the  ale  into  to  work,  the  mash-tub  serving 
as  a  tun-tub  for  the  small  beer.  Besides  these  a 
couple  of  coolers,  or  shallow  tubs,  about  a  foot 
deep;  or,  if  there  are  four  it  may  be  as  well,  in  or- 
der to  effect  the  cooling  more  quickly.;  the  whole 
costing  25s. 

Process  of  brewing  the  ale. 

Begin  by  filling  the  copper  with  water,  and  next 
by  making  the  water  loil.  Then  put  into  the 
mashing-tub  water  sufficient  to  stir  and  separate 
the  mall.  The  degree  of  heat  that  the  w;Uer  is  to 
be  at,  before  the  malt  is  put  in,  is  one  hundred  and 
seventy  degrees  by  the  thermometer:  but,  without 
one,  take  this  rule:  when  you  can,  looking  down  into 
the  tub,  see  your  face  clearly  in  the  water,  the  wa- 
ter is  hot  enough.  Now  put  in  the  malt  and  stir  it 
well  in  the  water.  In  this  state  it  should  continue 
for  about  a  quarter  of  an  hour.  In  the  meanwhile 
fill  up  the  copper,  and  make  it  boil;  and  then  put 
in  boiling  water  sufficient  to  give  eighteen  gallons 
of  ale. 

Wlien  the  proper  quantity  of  water  is  in,  stir  the 
malt  again  well,  and  cover  the  mashing-tub  over 
with  sacks,  and  there  let  the  mash  stand  for  t\>  o 
hours:  then  draw  off  the  wort.  The  mashing-tub 
is  placed  on  a  couple  of  stools,  so  as  to  be  able  to 
put  the  tmderhack  under  it,  to  receive  the  wort,  as 
it  comes  out  of  the  hole.  When  Uie  underback  is 
put  in  its  place,  let  out  the  wort  by  pulling  u[)  the 
stick  that  corks  the  hole.  But,  observe,  this  stick 
(which  goes  six  or  eight  inches  through  the  hole) 
must  be  raised  by  degrees,  and  the  wort  must  be 
let  out  slowly  in  order  to  keep  back  the  sediment. 
So  that  it  is  necessary  to  have  something  to  keep 
the  Slick  up  at  the  point  where  it  is  to  be  mised, 
and  fixed  at  for  the  time.  To  do  th.s  the  simplest 
thing  is  a  stick  across  ihe  mashing-tun. 

As  llie  ale- wort  is  drawn  off"  into  the  small  un- 
derback, lade  it  out  of  thai  into  the  tun-tub;  put 
the  wort  into  the  copper,  and  add  a  poui.'d  and  a 
half  of  good  hops,  well  rubbed  and  separated  as 
they  are  put  in.  Now  make  the  coiij.er  buil,  and 
keep  it,  with  the  lid  oft",  a»  a  good  bri.sk  boil  for  a 
full  hour,  or  an  hour  and  a  half.  Wher  the  boil- 
ing is  done,  put  the  liquor  into  the  coolers;  but 


BREWIXG. 


11 


wrain  out  the  /lOps  in  a  smal,'  clothes-basket,  or 
\"ickcr-basket.  Now  set  the  coolers  in  the  most 
convenient  place,  in  doors  or  out  of  doors,  as  most 
eunvenient. 

'^  he  next  stage  is  the  tun-tub,  where  the  liquor 

s  set  to  work.  A  great  point  is,  tiie  degree  of  heat 
,hat  the  liquor  Is  to  be  at,  when  it  is  set  to  work. 
The  proper  heat  is  seventy  degrees  ;  so  that  a 
thermometer  makes  the  matier  sure.  In  the  coun- 
try they  determine  the  degi-ee  of  heat  by  merely 
putting  a  finger  into  the  liquor. 

When  cooled  to  tlie  proper  heat,  put  it  into  the 
tun-tub,  and  put  in  about  half  a  pint  of  good  yeast. 
Hut  tlie  yeast  sbould  first  be  put  into  half  a  gallon 
of  the  li((Uor,  and  mixed  well;  stirring  in  with  tlie 
yeast  a  handful  of  «  heat  or  rye-flour.  This  mix- 
ture is  then  to  be  poured  out  clean  into  tlie  tun- 
tub,  and  the  mass  of  the  liquor  agitated  well,  till 
the  yeast  be  well  mixed  witli  the  whole.  When 
'.he  liquor  is  thus  prope.ly  put  into  tli"  tu.i-tub  and 
ret  a  working,  cover  over  the  top,  by  laying  a  sack 
or  two  across  it. 

The  tun-tub  should  stand  in  a  place  neither  too 
warm  nor  too  cold.  Any  cool  place  in  summer, 
and  any  warm  place  in  ^^  inter,  and  if  the  weather 
t>e  verr/  cold,  some  cloths  or  sacks  should  be  put 
round  the  tun-tub  while  the  beer  is  working.  In 
«bout  six  or  eight  hours  a  frothy  head  will  rise 
upon  the  liquor;  and  it  will  keep  rising,  more  or 
less  slowly,  for  48  hours.  The  best  way  is  to  take 
oft' the  froth,  at  the  end  of  about  24  hours,  with  a 
wjmraou  skimmer,  and  in  12  hours  take  it  off  again, 
and  so  on,  till  the  liquor  has  clone  ivorldng,  and 
sends  up  no  more  yeast.  Then  it  is  beer;  and, 
«  hen  it  is  quite  cold,  (for  ale  or  strong  beer,)  put 
it  into  the  cask  by  means  oi » funnel.  It  must  be 
eold  before  this  is  done,  or  it  will  be  foxed;  that 
IS,  have  a  rank  and  disagreeable  taste. 

The  cask  should  lean  a  little  on  one  side  when 
filling  it,  because  the  beer  will  -work  again,  and 
»end  more  yeast  out  of  the  bung  hole.  Something 
will  go  off  in  this  ivorking,  which  may  continue  for 
two  or  three  days,  so  that  when  the  beer  is  putting 
in  the  cask,  a  gallon  or  two  should  be  left,  to  keep 
iilling  up  with  as  the  working  produces  emptiness. 
At  last,  when  the  working  is  completely  over, 
block  the  cask  up  to  its  level.  Put  in  a  handful  of 
fresh  hops;  fill  the  cask  quite  full  and  bung  it 
tiglit,  with  a  bit  of  coarse  linen  round  the  bung.       | 

When  the  cask  is  empty,  great  care  must  be  taken 
to  cork  it  tightly  up,  so  that  no  air  gets  in;  for,  if 
»o,  the  cask  is  moulded  awA  spoiled  fur  ever, 
Tlie  small  beer. 

Thirty-six  gallons  of  boiling  water  are  to  go  into 
the  masliing-tub;  tlie  grains  are  to  be  well  stirred 
vp,  as  before;  the  mashing-lub  is  to  be  covered 
aver,  and  the  mash  is  to  stand  in  that  state  for  an. 
iwur;  then  draw  it  off  into  the  tun-tub. 

Hy  this  time  the  cop[)er  will  be  empty  again,  by 
putting  the  ale  liquor  to  cool.  Now  put  tiie  small 
beer  wort  into  the  copper  with  the  hops  used  before, 
and  witli  ha  fa  pound  of  fresh  hops  added  to  them; 
and  tliis  liquor  boil  briskly  for  an  hour. 

Take  the  grains  and  the  sedirarnt  clean  out  of 
the  ni;ishiug-tub,  pu'.  the  birch  twigs  in  again,  and 
put  down  tlie  stick  as  before.  Put  the  basket  over, 
and  lake  tlie  liquor  from  the  copper  ([mltiiig  the 
fue  out  first)  and  pour  it  into  the  inashiiig-tub 
ilirougli  tlie  basket.  Take  the  basket  away,  throw 
the  bops  to  the  dunghill,  and  leave  the  small  beer 
liquor  to  cool  in  the  masldng-tiih. 

Here  it  is  to  remain  to  be  set  to  tvorhinrr;  only, 
more  yeasi  will  be  ^\m\W(\  in  proportion  ;  and  there 
should  be  for  J6  gallons  of  Siuall  beer,  three  half 
pints  of  good  yeast. 

Proceed  now,  us  with  the  ale,  only,  in  the  case 
ui  the  small  beer,  it  should  be  put  into  cask,  not 


(pnte  coli;  but  i  tttleivarmj  or  else  it  will  noi 
work  in  the  barrel,  which  it  ought  to  do.  It  M'ill 
not  work  so  strongly  nor  so  long  as  ale:  and  may 
be  pu^  into  the  barrel  much  sof)ner;  in  general  the 
next  day  .after  it  is  brewed. 

All  the  utensils  should  be  well  cleaned  and  put 
away  as  soon  as  they  are  done  witlt.  "  1  am  now," 
says  Mr  (Jobbet,  "in  a  fann  house,  where  ttu2 
saine  set  of  utensils  have  been  used  {or  fo'-tu  years; 
and  the  owner  tells  me,  that  thej  may  last  iov  forty 
years  longer. " 

To  breiu  ale  and  porter  from  sugar  arid  malt. 
To  every  quarter  of  malt  take  100  pounds  of 
brown  sugar,  and  in  the  result,  it  will  be  found 
that  the  sugar  is  equal  to  the  malt.  T!ie  (|uarler 
of  malt  is  to  be  brewed  with  the  same  proportions, 
as  though  it  were  two  quarters;  and  sugai-  is  to  be 
put  into  tlie  tun,  and  the  first  wort  let  down  upon 
it,  rousing  the  whole  well  together. 

The  other  worts  are  then  to  be  let  down,  and  the 
fermentation  and  other  processes  carried  on  as  in 
the  brewing  cf  malt. 

To  bre-uifoiir  bushels  rfmalt,  -with  only  one  copper, 
mush-tub,  and  cooler. 
If  the  mash-tub  holds  two  barrels,  it  is  better 
than  a  smaller  one,  that  there  may  be  room  enough 
for  mashing;  in  such  a  one  fix  a  brass  cock  of  three 
quarters  of  an  inch  bore,  let  it  be  a  plug  and  bas- 
ket. Use  soft  water  'for  brown  or  amber  malt), 
covered  with  three  or  tour  handsful  of  malt  or  bran, 
it  the  water  is  thoroughly  clear;  if  nut,  put  as  much 
salt  as  will  lie  on  a  crown-piece,  into  a  coppei- that 
holds  a'  least  one  barrel,  containing  36  gallons; 
and  as  It  heats  and  the  scum  rises,  take  it  ofi'before 
it  boils  in.  Then,  when  it  begins  to  boil,  lade  two 
pailsful  first  into  tlie  mash-tub,  and  put  two  pails- 
liil  ot  cold  water  into  the  copper  in  their  room,  and 
just  boil  all  again;  then  convey  all  the  hot  water 
into  the  mash-tub,  and  when  the  fuce  can  be  seen 
in  it,  mix  the  malt  a  little  at  a  time.  AVash,  and 
let  all  stand  two  hours  under  a  cover  of  cloths;  at 
the  end  of  wh  ch  run  a  drizzling  stream,  and  faster 
by  degrees,  on  a  few  hops,  to  secure  it.  While 
the  first  wort  is  standing  and  running  off,  another 
cojqier  must  boil  to  clean  vessels,  and  what  is  used 
this  way  is  to  be  supplied  by  adding  more  cold 
water,  and  boiling  it  again,  two  pailsful  of  which 
ai'e  to  be  thrown  on  the  grains,  as  the  first  wort 
runs  off.  These  four  pailsful  of  hot  water  are  al- 
lowed for  the  malt  to  absorb,  being  a  bucket  to 
each  bushel,  and  thus  the  brewer  has  nearly  a  full 
barrel  of  first  wort  come  oiT,  which  is  to  be  boiled 
with  half  a  jiound  of  hops  till  it  breaks,  first  into 
Very  small  particles,  and  then  into  larger,  till  the 
flukes  are  as  large  as  wheat  chaff.  As  soon  as  the 
first  wort  has  run  off  from  the  mash-tub,  the  second 
copper  of  boiling  water  is  to  be  put  over  the  grains 
and  mashed.  Tiiis  is  to  stand  one  hour  before  it  is 
begun  to  be  discliargetl;  and  while  this  is  standing 
and  running  off,  the  first  wort  is  to  be  boiled  and 
put  into  coolers,  and  a  third  cop[)er  of  only  heated 
water  is  to  be  thrown  over  the  grains,  as  soon  as 
the  second  wort  is  spent  off,  which  also  is  to  b<j 
mushed.  .  -     -—^^ 

While  this  is  standing  for  -one  hour,  and  thcit 
run  off,  boil  thS^ecoud  wort  with  hali-s  poGnd  of 
fresh  lioiis,  till  iil®hljL?aks  ir.tc  "small  particles,  and 
immediately  after  %il  ihij^iiiird  copper,  with  4 
ounces  of  fresh  hops  durii»w-«^e  hour,  for  this  last 
wort  is  too  meagre  to  show  its  lime  by  breaking. 

\i\  tliis  metlioil,  in  a  barrel  co[>per,  may  be  boil- 
ed thirty-one  gallons  of  neat  first  wort,  which  istr> 
be  cooled,  worked,  and  then  put  into  two  kilder- 
kins, one  of  entire  ale,  but  the  second  a  little 
weaker  on  account  of  having  had  five  gallons  of  the 
second  wort  iiutintoit  to  fill  it  u]).  Besides  this, 
the  brewer  will  have  a  hogshead  of  good  small  beer. 


UNIVERSAL  RECEIPT  BOOK. 


tiiaile  with  the  second  and  third  coppers  of  atlci-- 
«  oris. 

To  brew  Welcli  ale. 

Take  3  ([Uiirlers  of  the  best  pale  malt,  '25  ll)s.  of 
liops,  7  lbs.  of  sugar,  and  J  11).  grains  of  paradise. 

Tui'ii  oil  llie  first  lir-jUor  at  I7S  degrees.  Mash 
tor  an  hour  and  a  half,  and  stand  two  liour^  Turn 
"U  second  liiiuor  at  190  degrees,  and  stand  two 
.lOurs.  Boil  an  hour  and  a  half,  and  jiut  in  the 
sugar  just  before  turning  into  llie  coolers.  Fitch 
U.y.  tun  at  G2  di,-grees  and  put  in  the  litjuorice  root. 
Cl-anse  at  80  degrees,  using  salt  and  flour. 

After  the  second  n;ash,  turn  on  for  table  beer  at 
150  degrees.  Mash  three  quarters  of  an  hour,  and 
stand  two  hours. 

'J'o  bi'eiv  Burton  ale. 

01  this  strong  ale,  only  a  barrel  and  a  half  is 
d'-twn  from  a  quarter,  at  180  degrees  fcr  the  first 
niasli,  and  190  degrees  for  the  second,  followed  by 
a  gyls  of  table  beer.  It  is  tunned  at  58  degrees, 
and  cleansed  at  72  degrees.  The  Burton  bi-ewers 
use  the  finest  pale  malt,  and  grind  it  a  day  or  two 
before  being  used.  They  employ  Kentish  hops, 
from  six  to  eight  pounds  per  quarter. 
7  0  brexv  Ringwuod  ale. 

This  brewing  produces  two  barrels  and  a  half 
from  the  quarter.  Tiie  best  pale  malt  and  pocket 
hops  are  used  at  the  rate  of  six  pounds  to  the  quar- 
ter. 1  urn  on  fii-st  mash  at  ISO  degrees,  and  second 
nash  at  190  degrees.  Pitch  tiie  tun  at  GO  degrees, 
and  cleanse  at  SO  degrees.  Mash  successively  one 
hour,  aud  three  (juarters  of  an  hour,  standing  an 
hour  and  a  half,  and  two  hours.  Add  iii  tije  tun 
two  pounds  of  yeast  for  every  barrel,  and  coat  with 
salt  and  flour  after  the  first  skinaiiing. 

After  the  second  mash,  turn  on  for  table  beer,  at 
150  degrees. 

To  bmo  JVottlngham  ale  in  the  small  tvay. 

The  first  copperful  of  boiling  water  is  to  be  put 
into  the  mash-tub,  there  to  lie  a  quarter  of  an  iiour, 
till  the  steam  is  far  spent;  or  as  soon  as  tiie  hot 
water  is  put  in,  throw  into  it  a  pail  or  two  of  cold 
water,  which  will  bring  it  at  once  to  a  proper  tem- 
perature; tlien  let  tlu'ec  bushels  of  malt  nm  leisure- 
ly into  it,  and  stir  or  mash  all  the  while,  but  no 
more  than  just  to  keep  the  malt  from  clotting  or 
balling;  when  that  is  done,  put  one  bushel  of  dry 
malt  at  the  top,  and  let  it  stand  covered  two  hours, 
or  till  the  next  copperful  of  water  is  boiled,  tiien 
lade  over  the  malt  three  hand-bowlsful  at  a  time. 
These  run  oft'  at  the  cock  or  tap  by  a  very  small 
stream  before  more  is  put  on,  which  again  must  be 
returned  into  the  mash-tub  till  it  comes  off"  exceed- 
ingly fine.  This  slow  way  takes  sixteen  hours  in 
brewing  fovn-  busiiels  of  malt.  Between  the  lad- 
ings, put  Cold  water  into  the  copper  to  boil,  while 
the  other  is  running  oft';  Dy  this  means,  liic  copper 
.s  kept  n\)  nearly  full,  and  the  cock  is  kept  run- 
ning to  the  end  of  the  brev^Ing.  Only  twenty-one 
gallons  must  be  saved  of  the  first  wort,  which  is 
i-eserved  in  a  tub,  wherein  four  ounces  of  hops  are 
put,  and  tht-n  it  is  to  be  set  by. 

For  the  second  wort  tiiere  are  twenty  gallons  of 
water  in  the  copper  boiling  which  must  be  laded 
3wer  in  the  same  manner  as  the  former,  but  no  cold 
water  need  be  mixed.  When  half  of  this  is  run 
out  into  a  tub,  it  must  be  directly  put  into  the  cop- 
per ■with  half  of  the  first  wort,  strained  through  the 
brewing  sieve  as  it  lies  on  a  small  loose  wooden 
frame  over  the  co|)per,  in  order  to  keep  those  hops 
that  were  first  put  in  to  preserve  it,  which  is  to 
make  the  first  copper  twenty-one  gallons.  Then, 
upon  its  beginning  to  boil,  put  in  a  pound  of  hops 
in  one  or  two  can\ass  bags,  somewhat  larger  than 
will  just  contain  the  hops,  that  an  allowance  may 
be  given  for  their  swell;  this  boil  very  briskly  for 
h^lt  an  hour,  when  take  the  hops  out  aud  continue 


boiling  the  wort  by  itself  till  it  breaks  into  particlv« 
a  little  ragge<I;  it  is  th?n  done,  and  must  be  dis- 
()erscil  into  the  cooling  tubs  very  shallow.  I'ul 
the  remainder  of  the  first  and  second  wort  together, 
and  boil  it  in  the  same  manner,  and  with  the  same 
qi  ,ntily  of  fresh  hops,  as  the  fiist. 

By  this  method  of  brewing,  ale  may  be  made  as 
stroiig  or  as  small  as  is  thought  fit,  and  so  m.ay  the 
small  beer  that  comes  after. 

To  bmu  Dorchester  ale. 

Boil  the  -water,  and  let  it  stand  till  the  face  can 
be  seen  in  it;  then  put  tlie  malt  in  b)'  degrees,  ai>d 
stir  it;  let  it  stand  two  hours;  then  turn  on  the 
projier  complement.  Boil  the  wort  and  hops 
Iniity  minutes;  cool  it  as  soon  as  possible,  stin'ing 
it  so  tiiat  the  bottoms  may  be  mingled;  then  set  it 
in  the  gyle-tun,  until  it  gathers  a  head,  which  must 
be  skinmied  ofl';  then  put  in  the  yeast,  and  work  it 
till  the  head  falls;  then  cleanse  it,  keeping  tlie  cask 
filled  up  so  long  as  it  w  ill  work. 

The  malts  used  are  l-3d  pale,  and  2-.3ds  amber, 
with  six  or  seven  j)oun'ls  of  hops  to  the  ([uarter. 
By  the  thermometer,  the  heat  of  the  first  li(iuor  is 
170  degrees,  and  of  the  second  1  SO  degrees,  and  the 
produce  is  two  barrels  per  quarter. 
7'o  brew  Essex  ale. 

Procure  two  raashing-tubs,  one  that  will  mash 
4  bushels,  and  the  other  2,  and  a  co|>{)er  that  holds 
half  a  hogshead.  The  water,  when  boiled,  is  put 
into  the  largest  tub,  and  a  pail  of  cold  water  imme- 
diately on  that:  then  put  the  malt  in  by  a  hand- 
bowlful  at  a  time,  stirring  it  all  the  while,  and  so 
on  in  a  greater  quantity  by  degrees;  (for  the  danger 
of  b.'dliiig  is  mostly  at  first)  till  at  last  half  a  bushel 
of  dry  malt  is  left  for  a  toii-cover:  thus  let  it  stand 
three  hours.  In  the  mean  while,  another  copjjer 
of  water  is  directly  heated,  and  put  as  Sefore  into 
the  other  mash-tub,  for  mashing  two  bushels  of 
malt,  which  stands  that  time.  Then,  after  the  wort 
of  the  four  bushels  is  run  otf,  let  that  also  of  the 
two  bushels  spend,  and  lade  it  o%jer  the  four  bush- 
els, the  cock  running  all  the  while,  and  it  will 
make  in  all  a  copper  and  a  half  of  wort,  which  is 
boiled  at  twice;  that  is,  when  the  first  cojiper  is 
boiled  an  hour,  or  till  it  breaks  into  large  flakes, 
then  take  half  out,  and  put  the  remaining  raw  wort 
to  it,  and  boil  it  about  half  an  hour  till  it  is  broke. 
Now,  while  the  two  worts  are  running  off",  a  cop- 
per of  water  almost  scalding  hot  is  made  ready,  and 
put  over  the  goods  or  grains  of  both  tubs;  after 
an  hour's  standing  the  cock  is  turned,  and  this  se- 
cond wort  is  boiled  away,  and  put  over  the  grains 
of  both  tubs  to  stand  an  hour;  when  ofi",  it  is  put 
into  the  copper  and  boiled  again,  and  then  serves 
hot  instead  of  the  first  water,  for  mashing  four 
bushels  of  fresh  malt;  after  it  has  again  lain  three 
iiours,  and  is  spent  oft',  it  is  boiled;  but  while  ii> 
the  mash  tub,  a  copper  of  water  is  heated  to  p- 
over  the  goods  or  grains  wliich  stands  an  hour,  an(. 
is  then  boiled  for  small-beer.  And  thus  may  be 
brev/ed  10  bushels  of  malt  with  2  pounds  and  a  hall 
of  hops  for  the  whole- 

Tu  bre^o  Barnstable  ale. 

Boil  the  vvafr,  then  throw  two  pails  of  cold  into 
the  mash-tun,  and  afterwards  the  boiling  water; 
then  immediately  put  in  the  malt,  half  a  bushel  at 
a  time.  After  stirring  it  till  all  is  soaked,  cap  ii 
with  malt  or  bran,  and  cover  it  close  to  stand  tliret 
hours,  then  see  if  the  mash  is  sunk  in  the  middle, 
which  it  will  sometimes  do,  and  when  it  dues,  it 
shows  the  strength,  and  must  be  filled  level  with 
boiling  water  to  stand  half  an  hour  after,  when  it 
is  to  be  run  off  in  a  goose  ([uill  stream,  which  is  to 
be  returned  upon  the  grains  again,  by  a  bowl  or 
pailful  at  a  time,  as  far  back  as  possible  from  the 
cock;  for  then  the  liquor  sti-ains  through  ;he  bocA 
of  the  grains,  aud  at  last  comes  very  tine.      Oll»er  ■ 


BREWING. 


II? 


wi^e  the  th'ck  paits  are  forced  down  to  the  cock. 
I'liis  is  called  drjubling;  continue  to  do  so  for  half 
tu  h'jur,  tlien  stoji,  and  let  it  stand  half  an  hour 
ii'Uger  in  vinter,  but  not  in  summer.  Then  rub 
fciur  pounds  ofhojis  very  fine  into  the  sieve  for  the 
«  ort  to  run  off;  do  not  draw  it  ofi"  too  near  befoi'e 
i.idiiig  over  more  boiling  water  out  of  the  copper. 
This  is  to  be  continued  till  the  whole  quantity  of 
»le  wort  is  obtained,  which,  with  all  the  hops,  is 
to  be  boiled  till  tlie  liquor  breaks  or  curdles.  Now 
nnpty  all  into  large  earthen  long  pans  or  cooleis. 
This  work,when  cold, with  the  same  hops  altogether 
thus:  ])Ut  a  little  yeast  (as  little  as  possible),  and 
that  not  a  tlay  old,  to  a  quantity,  and  mix  that  with 
h11  the  rert  to  work  twelve  or  fourteen  hours,  and 
llien  strnin  it  directly  into  the  barrel,  where  keep 
(iiling  H  until  it  is  done  working. 

To  brew  Edinburgh  ale. 
Adoj  i  the  best  pale  malt. 

1st.  Mash  two  barrels  per  quarter,  at  183  deg. 
(170);  mash  three  quarters  of  an  hour,  let  if  stand 
one  hour,  and  allow  half  an  hour  to  run  oft  the 
«ort. 

2d.  Mash  one  barrel  per  quarter,  at  190  deg. 
(183);  mash  three  quarters  of  an  hour,  let  it  stand 
three  quarters  of  an  hour,  and  tap  as  before. 

3d.  Mash  one  barrel  per  quarter,  at  160  deg.; 
mash  half  an  hour,  let  it  stand  half  an  hour,  and 
tip  as  before. 

The  first  and  second  wort  may  be  mixed  toge- 
ther, boiling  them  about  an  hour  or  an  hour  and  a 
quai'ter,  with  a  quaiitity  of  hops  proportioned  to 
the  time  the  beer  is  intended  to  be  kept. 

The  two  first  may  be  mixed  at  the  heat  of  60  or 
6>  deg.  in  the  gyle-fin,  and  the  second  should  be 
li.vmented  separately  tor  small  beer. 
7  'o  brew  Windsor  ale. 
Take  5  quarters  of  the  best  pale  malt,  half  a  cwt. 
of  hops,  8  lbs.  of  hone)',  1  lb.  of  coriander  seed, 
.lalf  lb.  of  grains  of  paradise,  half  lb.  of  orange 
peel,  and  two  and  a  half  lbs.  of  ground  liquorice 
root. 

The  hops  should  be  of  the  best  kind,  and  sp-^ked 
ill  night  in  cold  li(|Uor.  Turn  on  at  180  deg. 
mash  thoroughly  an  hour  and  a  quarter,  and  stand 
Hn  hour.     Boil  one  hour. 

Turn  on  second  liquor  at  195  deg.  and  stand 
three  quarters  of  an  hour.     Boil  three  hours. 

Turn  on  third  liquor  at  165  deg.  mash  three 
ipiarters  of  an  hour,  and  stand  the  same.  Pitch 
the  tun  at  60  deg.  and  cleanse  at  SO  on  the  third 
clay.  Skim  as  soon  as  a  close  yeasty  head  appears, 
until  no  yeast  arises.  Half  »  pound  of  hops  per 
riuarter  sliould  be  roused  in,  and  the  whole  left  to 
settle.  Also  rouse  in  six  ounces  of  salt,  half  a 
pou.nd  of  flour,  six  ounces  of  ground  ginger,  and 
six  ounces  of  ground  caraway  seed. 

The  drugs  above  mentioned  are  forbidden, 
under  th>?  penalty  of  two  hundred  pounds,  and  the 
•orfeiture  o'"  ail  uteosils;  but  of  course  private  fa- 
milies are  at  liberty  to  use  whatever  they  please. 
Vothing  but  malt  and  hops  are  permitted  to  public 
brewers,  except  the  jolouring  extract;  and  drug- 
gists who  sell  tc  brewers  are  subject  to  a  penalty 
of  five  hunilred  pounds. 

Windsor  ale  yields  about  2^  b:\rrels  to  the  quar- 
ktr. 

"o   brew  with  JVeedhata^  prir  Cable  machine,    by 
which  the  malt  is  boiled  wilhmtt  masldng. 
The  saving,  by  brewing  one  buwhel  of  malt,  is 
ifeove  naif. 

The  machine  being  placed  ready  for  nse,  put  the 
■Jiialt  into  the  cylinder,  (taking  care  nono  goes  into 
tlie  centre  nor  between  the  cylinder  anu  outside 
boiler),  atld  fourteen  gallons  of  cold  water  lo  each 
bushel  of  mall,  then  light  the  fire,  and  raise  the 
Hquor  to  180  degrees  of  heat,  as  soon  as  possible, 


■which  must  be  ascertamed  by  uipj^ug  the  thermo- 
meter one  minute  into  the  liquor.  Stir  the  malt 
well  up  with  a  mashing  stick,  or  mashing  iron,  fov 
ten  minutes,  to  divide  eveiy  particle  of  malt  fiom 
each  other,  keeping  the  heat  from  170  to  ISO  de- 
grees for  two  hours  (to  prevent  the  liquoi  frciu 
being  over  heated,  damp  the  fire  with  wet  astu  s, 
atxJ  leave  the  door  open);  then  draw  otf  the  worf 
veiy  gently  (that  it  may  run  fine)  into  one  of  the 
coolers,  anil  put  all  the  hops  (rubbing  them  to 
break  the  lumps)  on  the  top  of  the  wort,  to  keep  it 
hot  till  the  time  for  returning  it  into  the  machine. 
Having  drawn  off  the  ale  wrrt,  put  into  the  mp- 
chine  ten  gallons  of  cold  water  to  each  bushel  of 
malt.  Brisken  the  fire,  and  make  the  liquor  180 
degrees  of  heat,  as  soon  as  possible,  which  ra'.ist  be 
ascertained  by  di[)ping  the  thermometer  one  mi- 
nute into  the  liquor.  Having  ascertained  that  the 
liquor  is  at  180  degrees  of  heat,  stir  tlie  malt  well 
up,  as  before,  for  ten  minutes,  keeping  the  heat 
from  170  to  180  degrees  for  one  hour  and  a  half; 
then  draw  off  this  table  beer  wort  into  the  other 
cooler,  and  cover  it  over  to  keep  it  hot,  until  time 
for  returning  it  into  the  machine  for  boiling.  Hav- 
ing drawn  oif  the  table  beer  wort,  clean  the  ma- 
•shine  from  the  grains,  and  return  the  first  wort  in- 
to the  machine,  with  all  the  hops,  taking  care  the 
hops  are  all  within  the  cylinder,  and  tliat  none  of 
them  get  into  the  centre  or  between  the  cylinder 
and  outer  boiler.  Make  it  boil  '3  quick  as  yon 
can,  and  let  it  boil  one  hour;  after  which  damp  the 
fire,  and  draw  it  oft'into  a  cooler  or  coolers,  which 
should  be  placed  in  the  air,  where  it  will  cool 
quick;  then  return  the  second  wort  into  the  ma- 
chine, to  the  hops,  make  it  boil  as  ([uick  as  you 
can,  and  let  it  boil  one  hour;  put  out  the  fire;  draw 
off  the  wort,  and  put  it  into  a  cooler  placed  ;n  the 
air  to  cool  quick.  AV'hen  the  worts  in  the  cooler 
are  cooled  down  to  70  degrees  of  heat  by  the  ther- 
mometer, put  the  proportion  of  a  gill  of  fresh  thick 
yeast  to  every  nine  gallons  of  wort  into  the  cool- 
ers, first  thinning  the  yeast  with  a  little  of  ihe 
wort  before  you  put  it  in,  that  it  may  the  Letter 
mix;  and  when  the  ale  wort  is  cooled  down  to  6U 
degrees  of  heat,  draw  it  off  from  the  coolers,  with 
the  yeast  and  sediment,  and  put  it  into  the  ma- 
chine boiler  (the  machine  boiler  having  been  pre- 
viously cleared  from  the  hops  and  cylinder), 
which  forms  a  convenient  vessel,  placed  on  its 
stand,  for  the  ale  to  ferment  in,  wliiuh  mus*  be 
kept  fermenting  in  it  with  the  cover  on,  until  the 
head  has  the  appearance  of  a  thick  brown  yeast  on 
the  surface,  an  inch  or  two  dee|),  which  will  take 
three  or  four  days. — [N.  B.  If  the  temperature  of 
the  weather  is  below  55  degrees  of  heat  by  the 
the  thermometer,  it  will  be  better  to  place  the  fer- 
menting vessel  in  a  situation  net  exjiosed  to  the 
coldji — when  the  head  has  this  appearance,  draw 
oft"  ine  beer  from  tlie  yeast  and  bottoms  into  a 
clean  cask,  which  must  be  filled  full,  and  when 
done  working,  put  in  a  handful  of  diy  bops,  bung 
it  down  tight,  and  stow  it  in  a  cool  cellar.  This 
ale  will  be  fit  to  tap  in  three  or  four  weeks. 

I'he  second  wort  for  table  beer  should  be  put 
from  the  coolers,  with  yeast  and  sediment,  intj  an 
upright  cask,  with  the  cover  off,  or  top  head  out, 
at  not  excee<ling  60  degrees  of  heat;  and  as  soon  ai 
you  pei-ceive  a  brown  yeast  on  the  surface,  draw  it 
oft'free  from'theyeasl  and  bottoms  into  a  clean  cask, 
which  must  be  kept  filled  full,  and  when  done 
working,  put  in  a  handful  of  dry  hoiis,  bung  it 
down  tight,  and  stow  it  in  a  cool  cellar.  I'hii 
table  beer  will  be  fit  to  tap  in  a  week,  or  as  soonai 
tine. 

To  make  table  ale. 

Mix  the  first  and  second  worts  together,  andfei" 
meiit  it,  and  ti'eat  it  tlie  same  as  tlie  ale. 

A' 8 


14 


UNTVERSAL  RECEIPT  BOOK. 


7  ■;    hrew  fiorter,    or   hrniini   heor,  xtnth  table  beer 
aftei-,  from  the  same  vmlt  and  hops. 

Use  (ihle  Mill!  brown  in:>ll  in  e(|iial  qiianlities, 
p^round  coarse,  antl  strong'  brown  coloured  ho])s  of 
a,  !;lulinoiis  (|Uality.  If  tlie  l)ecr  is  for  present 
<lfiUi;4nt,  three  (inai-ters  of  a  pound  of  hops  to  each 
bushel  of  malt  will  be  sufficient,  but  if  intended 
for  store  beer,  use  one  pound  to  each  bushel  of 
inalt. 

Tlie  process  of  brewin!»  is  the  same  as  described 
for  brewing  ale,  with  table  beer  after,  except  the 
heat  of  each  mash  must  not  be  so  liijrb  bv  10  de- 
screes,  on  account  of  the  brown  mall;  the  first  wort 
fermented  by  itself  will  be  stout  porter,  and  fit  to 
tap  in  three  or  four  weeks;  the  second  wort  will  be 
the  table  beer,  and  fit  to  tap  in  a  week,  or  as  soon 
as  fine;  but  if  j'ou  mix  the  first  and  second  worts 
together,  tlie  same  as  for  table  ale,  it  will  be  good 
common  porter. 

To  breri)  table  beer  onlif. 

Let  the  malt  be  of  one  sort,  of  a  full  yellow  co- 
lour (not  brown  malt),  ground  coarse,  and  strong 
brown  coloured  hojis,  of  a  glutinous  quality.  If 
for  present  draught,  half  a  pound  of  hops  to  each 
bushel  of  malt  will  be  sufficient;  but  if  for  keeping 
two  or  three  months,  use  one  pound  of  hops  per 
bushel. 

'I'he  ]irocess  of  brewing  is  the  same  as  described 
for  brewing  porter  and  table  beer,  with  the  addi- 
tion of  ano  .her  wort;  that  is,  filling  the  machine  a 
third  time  witii  water  before  you  take  out  the 
grains,  and  treating;  the  third  mash  the  same  as  the 
second. 

The  first  drawing  off,  or  wort,  with  part  of  the 
second  wort,  to  be  boiled  (first)  one  hour  with  all 
die  hops,  and  the  remainder  of  the  second  wort 
with  the  third,  to  be  boiled  next  one  hour  to  the 
aime  hops;  these  two  boilings,  when  cooled  down 
to  60  degrees  of  heat,  (having  put  your  yeast  to  it 
in  the  coolers  at  70  degrees),  must  be  put  together 
to  ferment  in  the  machine  boiler,  and  as  soon  as  it 
iias  the  appearance  of  a  brown  yeast  on  the  surface, 
draw  it  oft"  into  the  casks,  which  must  be  kept  fill- 
ed full;  and  when  done  working,  put  into  each 
cask  a  handful  of  dry  hops,  bnng  it  down  tight,  and 
put  it  into  a  cooler  cellar.  Tap  in  a  week,  or  as 
soon  as  fine. 

Tliis  machine  may  be  had  from  8/.  to  55l.,  and 
sets  of  coolers  from  '21.  to  31/. 

Cheuj)  and  agreeable  table  beer. 

Take  15  gallons  of  water  and  boil  one  half,  put- 
ting the  other  into  a  barrel;  add  the  boiling  water 
to  the  cold,  with  one  gallon  of  molasses  and  a  little 
yeast.  Keep  the  bung  hole  o[)en  till  the  fermenta- 
tion is  abated. 

To  make  sugar  beer. 

Very  excellent,  beer  is  made  of  sugar,  and  also 
of  treacle.  First  boil  a  peck  of  bran  in  10  gallons 
df  water;  strain  the  bran  off,  and  mix  with  the 
branny  water  three  pounds  of  sugar,  first  stirring 
"it  well;  when  cool  enough,  add  a  tea-cupful  of  the 
best  yeast,  and  a  table-spoonful  of  tlour  to  a  bowl 
iiearly  full  of  the  sacliarinc  matter,  which,  when 
it  has  fermented  for  about  an  hour,  is  to  be  mixed 
with  tl:e  remainder,  and  hopped  with  about  half  a 
pound  of  ho[ts,  and  the  following  day,  it  may  be 
put  into  the  cask,  to  ferment  further,  which  nsnal- 
iy  takes  up  three  days,  when  it  is  to  be  bunged, 
ami  it  wi*'  be  fit  for  drinking  in  a  week.  Treacle 
beer  is  iiiii'/.c  Jii  tlie  same  way,  three  pounds  of  it 
l/eing  'j»ril  instead  of  three  pounds  of  sugar. 

N.  H     This  beer  will  not  keep  any  length  of  time. 
Spruce  beer. 

Boil  eiglit  gallons  of  watt  r,  and  when  in  a  slate 
of  cou.plete  ebullition  pour  it  into  a  beer  barrel 
which  contains  eight  gallons  more  of  cold  water; 
'jr.tiu  add   sixteen  jiounds  of  ir  classes,  with  a  few 


tablespoonsful  of  the  essence  of  spruce,  stimni; 
the  whole  well  together;  add  half  a  pint  of  yeast 
and  keep  it  in  a  temperate  situatiot,,  with  the  bun^ 
hole  open  for  two  days  till  the  fermentation  beatiat- 
ed,  when  the  bung  may  be  put  in  and  the  beer  bot- 
tled off.  It  is  fit  to  drink  in  a  day  or  two.  If  you 
can  get  no  essence  of  s[)ruce  make  a  strong  decoc- 
tion of  the  small  twigs  and  leaves  of  the  siircce  firs. 
liran  beer. 

Good  fresh  table  beer  may  be  made  with  sound 
wheat  bran,  at  the  rate  of  2d.  per  gallon,  beei 
measure,  estimating  the  price  of  bran  at  4«.  jier 
cwt.,  and  the  saccharine  density  of  the  wort  ex- 
tracti'd,  at  IS  lbs.  per  barrel;  but  the  use  of  the 
instrument  called  saccharometer,  in  domestic  prac- 
tice, is  not  necessary,  the  process  in  brewing  with 
wheal  bran  being  sufficiently  known  to  every  good 
housewife,  especially  to  those  of  labourers  in  hus- 
bandry, as  well  as  that  for  this  purpose  nothing  of 
apparatus  is  needful,  but  such  as  ought  to  lie  in 
common  use  with  every  cottager  in  the  country. 
A  few  pounds  per  barrel  of  treacle,  or  the  coarsest 
Musc(jva(lo  sugar,  would  be  a  cheap  imiirovement 
as  to  strength,  which  indeed  might  be  increased 
to  any  degree  required. 

i'orkshire  oat  ale. 

Grind  a  quart  of  oat  malt,  made  with  tne  white 
sort,  and  drie<l  with  coke,  and  mash  with  forty- 
four  gallons  of  cold  soft  water,  let  it  stand  twelve 
hours;  then  allow  it  to  spend  in  a  fine  small  stre.'im, 
and  pat  two  [tounds  of  fine  pale  hops,  well  rubbed 
between  the  hands,  into  it;  let  it  infuse,  cold,  foi 
three  hours,  then  straiti  and  tun  it;  put  yeast  to  it, 
and  it  will  work  briskly  for  about  two  tiays;  then 
stop  it  up,  and  in  ten  days  't  will  be  fit  to  bottle. 
It  drinks  very  smooth,  brisk,  and  pleasant,  and  locks 
like  white  wine,  but  will  not  keep. 
Cheap  beer. 

Pour  ten  gallons  of  boiling  water  upon  1  peck  of 
malt  in  a  tub,  stir  it  about  well  with  a  stick,  let  t' 
stand  about  half  an  hour,  at.d  then  draw  off  the 
wort;  pour  lU  gallons  more  of  boiling  water  iipoK 
the  mall,  letting  it  remain  another  half  hour,  stir- 
ring It  occasionally,  then  draw  it  off  and  put  it  to 
the  former  wort:  when  this  is  done,  mix  4  ounces 
of  hops  witii  it,  and  boil  it  well;  then  strain  the 
hojis  from  it,  and  when  the  wort  becomes  milk- 
waiiu,  put  some  yeast  to  it  to  make  it  fernient: 
when  the  fernieiUation  is  nearly  over,  put  the  li- 
quor into  a  cask,  and  as  soon  as  the  fermentation 
has  perfectly  sr.bsided,  bung  it  close  tlown — the 
beer  is  then  fit  for  use. 

To  make  beer  uiul  ale  frorr  pea  shells. 

No  productijii  of  this  country  abounds  so  much 
with  vegetable  saccharine  matter  as  the  shells  of 
green  peas.  A  strong  decoction  of  them  so  much 
resembles,  in  odour  and  taste,  an  infusion  of  niali 
(termed  w.irl)  as  to  deceive  a  brewer.  'I'his  de- 
coction, rendered  slightly  bitter  with  the  w  ood  sage, 
and  afterwards  fermented  with  veast,  allords  a  very 
excellent  beverage.  'I'lie  method  employed  is  at 
follows: 

Fill  a  boiler  with  the  green  shells  of  peas,  pour 
on  water  till  it  rises  half  an  inch  above  the  shells, 
and  simmer  for  three  hours.  Strain  oif  the  liquor, 
and  add  a  strong  decoction  of  the  wood  sage,  or 
the  hop,  so  as  In  render  it  pleasantly  bitter;  then 
ferment  in  the  usual  manner.  'I'he  wood  sage  is 
the  best  substitute  for  hops,  and  being  free  from 
any  anodyne  projierty,  is  entitled  to  a  preferenci;. 
fiy  boiling  a  fresh  quantity  of  shells  in  the  decor- 
tioii  before  it  becomes  cold,  it  may  be  so  thorough- 
ly impregnated  with  saccharine  matter,  as  to  aliord 
a  liquor,  when  fermented,  as  sti'ong  a.s  ale. 
lieqiared  time  for  keeling  beer. 

This  depends  on  the  temperature,  at  whivlj  iht 
malt  lias  buen  made,  as  under. 


BIIRWIXG. 


Hi 


Malt  made  at   1!5    iegrees  will  produce  beer  n  letting  the  mixture  stand  for  th»-ee  hours,  that  th« 


c'hicli  m\\  be  drawn  in  a  fortnight — at  124  dei 
in  a  montli — at  l'i9  deg.  in  3  do. — at  134  deg.  in  4 
do.  -at  13S  <leg:.  in  6  do. — ul  14.3  deg.  in  8  do.— at 
148  des^.  ill  loVio. — at  15'2  deo;.  in  15  do. — at  13" 
d'-sj.  in  20  (1(1. — at  162  dea;.  in  24  do. 
'I'o  g-ive  any  requireii brightness  or  colour  to  beer. 
This  de|)i'nds  on  the  tcniperature  at  which  the 
m.'jlt  has  been  mxie,  and  on  its  colour  as  under: 

Malt  made  at  119  degrees  ]iro(kices  a  wliite, — at 
524  deg.  2  cr(^rn  c(jlour, — at  12U  deg.  a  lig-it  yel- 
low,— at  134  deg.  an  amber  colour. 

These,  wlieii  properly  brewed,  become  sponta- 
neously fine,  even  as  far  as  138  degrees.  When 
brewed  lor  amber,  by  repeated  fermentations,  they 
become  pellucid. — At  138  degrees,  a  high  amber. 
— At  143  deg.  a  pale  Liown. 

By  precipitation,  tiiese  grow  bright  in  •'»  short 
time. — At  148  deg.  a  brown. — At  152  deg.  a  high 
brown. 

With  precipitation  these  retiuire  8  or  10  months 
Jo  be  bright. — At  157  deg.  a  brown,  inclining  to 
black. — At  lf)2  deg.  a  brown  speckled  with  black. 
With  precipilati'iii  these  may  be  fined,  but  will 
never  become  bright. — At  167  deg.  a  blackisli 
brown  speckled  with  black. — At  171,  a  colour  of 
burnt  cortee. — At  176,  a  black. 

These  witii  difficulty  can  be  hrewed  without  set- 
iing  the  goods,  and  will  by  no  means  become  bright 
not  even  with  the  strongest  acid  menstruum. 
To  bre^u  amber  beer. 
Amber  is  now  out  of  fashion,  but  formerly  was 
drank  in  great  (pianlities  in  London,  mixed  with 
bitters,  and  called  purl.  The  proportions  of  malt 
were  3  quarters  am'^er,  and  1  quarter  pale,  with  6 
jiounds  of  hops  to  the  quarter.  The  first  liquor  is 
asnally  tunned  at  170  degrees,  and  the  second  at 
IS'i  degrees.  The  worts  are  boiled  together  for  2 
hours.  It  is  tunned  at  64  degrees,  and  after  24 
hours  roused  eveiy  2  hours,  till  the  heat  is  increas- 
ed to  74.  It  i'i  then  skimmed  evei-y  hour  for  6 
tiours  and  clear  sed,  and  generally  used  as  soon  as 
it  has  done  woiking  in  tite  barrels. 
Another  method  of  bretoLng  amber  beer,  or  tiuo- 
penny. 
For  36  triUons:  mall,  1  bushel  and  a  half,  hops, 
1  lb.  liquorice  root,  I  lb.  8  oz.  treacle,  5  lbs.  Spa- 
nish liquorice,  2  oz.  capsicum,  2  drachms;  fre- 
quently drank  the  week  after  it  is  brewed;  used  in 
cold  weather  as  a  stimulant. 

To  make  molasses  beer. 
For  small  beer,  put  nine  p  muds  of  molasses  into 
a  barrel-cojiper  of  cold  water,  first  mixing  it  well, 
and  boiling  it  briskly,  with  a  (piarter  of  a  pound  of 
hops  or  more,  one  hour,  so  that  it  may  come  oft" 27 
gallons. 

To  fine  beer. 
To  fine  beer,  should  it  be  retpiisite,  take  an  ounce 
of  isinglass,  cut  small,  and  boil  it  in  three  quarts 
of  beer,  till  completely  dissolved;  let  it  stand  till 
quite  cold,  then  put  it  into  a  cask,  and  stir  it  veil 
with  a  stick  or  wliisk;  the  beer  so  fineil  should  be 
tapped  soon,  because  the  isinglass  is  ant  to  make  it 
flat  as  well  as  line. 

Another  methn-l. — Take  a  handful  of  salt,  and  the 
same  qunntity  of  chalk  scrapeilfine  and  well  dried; 
then  take  some  isin-kiss,  and  dissolve  it  in  some 
stale  beer  ^ill  it  i!>  about  the  consistence  of  syrup: 
strain  it,  r,nd  add  about  aquart  to  the  salt  and  chalk, 
with  two  qua-ts  of  molasses.  Alix  them  all  wel! 
together,  with  a  gallon  of  ttie  beer,  which  mu=;t  be 
drawn  off;  then  jiut  it  into  the  cask,  and  tiike  a 
stick,  or  whisk,  and  stir  it  well  till  it  ferments. 
\Vnien  it  liiiB  subsided,  stop  it  up  close,  and  in  two 
days  it  may  be  tapped.  This  is  suftcient  for  a  butt. 
Another. —  Take  a  pioi.  of  water,  arid  half  an 


lime  may  settle  at  the  bottom.  The.i  pour  oft  the 
clear  liquo'-,  and  mix  with  it  halfsii  ounce  of  isin- 
glass,  cut  small  and  boik^fl  in  a  little  water,  pout 
it  into  the  barrel,  and  in  fis'e  or  six  hours  the  beei 
will  become  fine. 

Another. — In  general,  it  will  become  sufficientlv 
fine  by  keeping;  but  fineness  may  be  promoted  Ijy 
putting  a  handful  of  scalded  hops  into  the  cask,  [f 
the  beer  continues  thick,  it  may  then  be  fined  bv 
putting  a  pint  of  the  following  preparation  into  the 
barrel. 

Put  as  much  isinglass  into  a  vessel  as  will  occu- 
py one-third;  then  fill  it  up  with  old  beer.  Wlieu 
dissolved,  rub  it  through  a  sieve,  and  reduce  it  to 
the  consistency  of  treacle  with  more  beer.  A  pint 
ot  this  put  into  the  cask  and  gently  stirred  with  a 
short  slick,  will  fine  the  barrel  in  a  few  hours. 
To  fine  clondy  beer. 

Rack  off  the  cask,  and  boil  one  pound  of  new  hops 
in  water,  with  coarse  sugar,  and  when  cold  put  in 
at  the  bung-hole. 

Or,  new  hops  soaked  in  beer,  and  squeezed,  may 
be  ])ut  into  the  cask. 

Or,  take  10  lbs.  of  baked  pebblestone  jiowder, 
with  the  whiles  of  six  eggs,  and  some  powderecl 
bay-salt,  and  mix  them  with  2  gallons  of  the  beer. 
Four  in  the  whole  into  the  casks,  and  in  three  or 
four  days  it  will  settle,  and  the  beer  be  fine  and 
agreeable. 

To  recover  thick,  sour  malt  liquor. 

Make  strong  hop  tea  with  boiling  water  and  salt 
of  tartar,  and  pour  it  into  the  cask. 

Or,  rack  the  cask  into  two  casks  of  equal  size, 
v.nd  fill  them  up  with  new  beer. 

To  vamp  malt  liquors. 

Old  beer  may  be  renewed  by  racking  one  cask 
into  two,  and  filling  lliem  from  a  new  brewing,  and 
in  three  weeks  it  will  be  a  fine  article. 
To  restore  musty  beer. 

Run  it  through  some  hops  that  have  been  boiled 
in  strong  wort,  and  afterwards  work  it  %vith  dnuble 
the  quantity  of  new  malt  liquor:  or  if  the  fault  is  in 
the  cask,  draw  it  off  into  a  sweet  cask,  and  having 
boiled  ^  lb.  of  brown  sugar  in  a  quart  of  water,  add 
a  spoonful  or  two  of  yeast  before  it  is  quilc  cold, 
and  when  the  mixture  ferments,  pour  it  into  the 
cask. 

To  e?iliven  and  restore  dead  beer. 

Boil  some  water  and  sugar,  or  water  and  treacle, 
together,  and  when  cold,  add  some  new  yeast;  this 
will  restore  dead  beer,  or  ripen  bottled  beer  in 
24  hours;  and  it  will  also  make  worts  work  in  the 
tun,  if  they  are  sluggish. 

Or,  a  small  lea-spoonful  of  carbonate  of  soda 
may  be  mixed  with  a  quart  of  it,  as  it  is  drawn  for 
drinking. 

Or,  boil  for  every  gallon  of  the  liiiuor,  3  oz.  of 
sugar  in  water;  when  cold,  add  a  little  yeast,  and 
put  the  fermenting  mixtu!-e  into  the  flat  beer, 
whether  it  be  a  full  cask  or  the  bottom  of  the  cask. 

Or,  beer  may  often  be  restored,  which  has  be- 
come fiat  or  stale,  by  rolling  and  shaking  the  casks 
f(U-  a  considerable  lime,  whioli  w  ill  create  such  a 
new  fermentation  as  to  render  it  necessary  to  open 
a  vent-peg  to  prevent  the  cask  from  bursting. 
A  speedy -way  of  fining  and  preserving  a  cask  of 
ale,  or  beer. 

Take  a  handful  of  the  hops  boiled  in  the  firs! 
wort,  and  dried,  ^  a  pound  of  loaf  sugar,  dissolved 
in 'he  beer,  1  pound  of  chalk,  and  J- a  pound  oJ 
calcined  oyster-siiells.  Fut  the  whole  in  at  the 
Iving-hole,  stirring  them  well  and  then  re-bunging, 
rViis  preparation  wil!  also  suit  fur  racked  beer;  in 
[lulling  in  tlie  hops  it  may  be  advisable  lo  place 
them  in  a  net  with  a  small  stone  in  the  boltoia  so 


OLu.ce  of  unsiak-cd  lime,  mi.x  them  well  together,  I!  as  to  sink  them,  otherwise  they  will  swim  at  liie  top 


j6 


UXIVEKSAL  RKCETKT  BOOK. 


Improx'Cm-ent  in  brewing. 

U  appears  l)y  the  Monthly  Magazine  of  July  1, 
1823,  that  ihe  ;'r,-.ctss  ot"  fermentation,  so  import- 
tnt  to  tlie  brewers  anil  di'^tillers,  and  others  of  this 
country,  is  destined  to  undergo  a  very  important 
change,  in  consequence  of  a  discovery  made  in 
Frai\ce,  whereby  tlie  praclieability  and  advantage 
of  fermenting  w'orls  in  close  vessels  has  been  fully 
established.  Instead  of  using  broad  and  o|ien  vats, 
exposed  fullv  to  the  atmosf  heric  air,  -which  was 
formerly  thought  essential  to  the  first  and  princi- 
pal process  of  fermenting  worts,  a  cuantity  of  al- 
cohol, mixed  with  the  aroma  or  flavouring  ])rinci- 
ple  of  the  wort,  from  4^  to  5  per  cent,  of  the  whole 
spirit  vvhicU  the  \/ort  is  capable  of  yielding,  after 
rising  in  va])our  along  with  the  carbonic  g."s,  is 
condensed  and  returned  again  into  the  wort,  from 
a  kind  of  alembic,  fixed  on  the  close  top  of  the  fer- 
menting tun,  and  connected  therewith  only  bv 
means  ot  pipes. 

Messrs  Gray  and  Dacre,  in  their  brewery  at 
West-Ham,  in  Essex,  have  adopted  this  new  mode 
of  fermenting  their  woi-t,  and  the  success  attending 
il  is  most  complete.  One  essential  advantage  at- 
tending the  use  of  a  close  vessel  for  fermenting,  is 
the  being  able  to  preserve  a  more  equable  temper- 
ature in  the  wort,  whereby  neither  the  heat  of 
smmmer  nor  the  cold  of  winter  are  able  to  inter- 
rupt or  frustrate  the  process  of  complete  fermen- 
tation. The  exclusion  of  the  oxygen  of  the  at- 
mospheric air,  by  the  same  means,  from  cider, 
perry,  or  British  wines,  whilst  under  the  ])rocess 
of  fermentation,  seems  to  promise  a  still  greater 
improvement  of  the  process  than  has  attended  the 
use  of  this  invention  in  the  fermenting  of  wines  on 
the  continent. 

To  recover  beer  luhenjlat. 

Take  four  or  five  gallons  out  of  a  hogshead,  boil 
it  with  four  or  five  pounds  of  honey,  skim  it  well 
when  cold,  and  put  it  into  the  cask  again — then 
stop  it  up  close,  and  it  will  make  the  liquor  drink 
strong  and  pleasant. 

Another  method. — Take  two  ounces  of  new  hops, 
»nd  a  pound  of  chalk  broken  into  several  pieces 
— put  them  into  the  cask,  and  bung  it  np  close.  In 
three  days  it  will  be  fit  to  drink.  This  u  the  pro- 
per quantity  for  a  kilderkin. 

Another  method. — Take  a  fine  net,  and  put  in  it 
shout  a  pound  of  hopi,  with  a  stone  or  something 
heavy  to  sink  it  to  the  bottom  of  the  cask.  This  is 
jiufficient  for  a  butt — but  if  the  cask  be  less,  use  the 
hops  in  proportion.  Tap  it  in  six  months:  or,  if 
wanted  sooner,  put  in  some  hops  that  have  been 
noiled  a  short  time  in  the  first  wort,  either  with  or 
without  a  net. 

To  prevent  beer  becoming  stale  and  fiat. 

First  method. — To  a  quart  of  French  brandy  put 
3S  much  wheat  or  bean  flour  as  will  make  it  into  a 
'ou^h,  and  put  it  in,  in  long  pieces,  at  the  bung- 
''ole,  letting  it  fall  gently  to  the  bottom.  Tliis 
vi-ill  prevent  the  beer  growing  stale,  keep  it  in  a 
mellow  state,  and  increase  its  strength. 

Second  method. — To  a  pound  of  treacle  or  ho- 
ney, add  a  pound  of  the  powder  of  dried  oyster 
shells,  or  of  soft  mellow  chalk — mix  these  into  a 
s\iff  paste,  and  put  it  into  the  butt.  This  will  pre- 
sivve  the  beer  in  a  soft  and  mellow  state  for  a  long 
time. 

Third  method. — Dry  a  peck  of  egg  shells  in  a"^ 
nven^break  and  mix  them  with  two  pounds  ot 
sdfl  mellow  chalk,  and  then  add  some  water  where- 
in four  pounds  of  coarse  sugar  have  been  boiled, 
»';d  put  it  into  the  cask.  This  will  be  enough  for 
s  butu 

Fourth  method. — In  a  cask,  containing  eighteen 
gallons  of  beer,  put  a  pint  of  ground  malt  suspend- 
ed in  %  ba^,  and  close  the  bung  perfectly ;  the  beer 


will  he  improved  during  the  whole  time  of  draw. 
ing  it  for  use. 

iVIake  use  of  any  of  these  receijits  most  approved 
of,  observing  that  the  paste  or  dough  must  be  j>u( 
into  the  cask  when  th.e  beer  has  done  working,  or 
soon  after,  and  bunged  down.  At  the  end  of  nine 
or  twelve  months  tap  it,  and  you  wi'l  have  a  fine, 
generous,  wholesome,  and  agreeable  liipior. 

When  the  great  quantity  of  sediment  that  liesai 
the  bottom  of  the  cask  is  neglected  to  be  cleaned, 
this  compound  of  malt,  hops,  and  yeast  so  affects 
the  beer,  that  it  partakes  of  all  their  corrosive  qua- 
lities, which  reniler  it  prejudicial  to  health,  gene- 
rating various  chronical  aud  acute  diseases.  On 
this  account,  during  the  whole  process  ot  brewing, 
do  not  allow  the  least  sediment  to  mix  with  the 
wort  in  removing  it  from  ■ne  ^ub  or  cooler  to  the 
ether;  especially  be  careful,  when  tunning  it  into 
the  cask,  not  to  disturb  the  jjottom  of  the  working 
tub,  which  would  prevent  its  ever  being  clear  and 
fine.  Again,  by  keeping  it  too  long  in  the  work- 
ing tub,  persons  who  make  a  profit  of  the  yeast  fre- 
quently promote  an  undue  fermentation,  and  keep 
il  constantly  in  that  state  for  five  or  six  days;  which 
causes  all  the  spirit  that  should  keep  the  beer  soft 
and  mellcw  to  evaporate,  and  it  will  certainly  get 
stale  and  hard,  unless  it  has  something  wholesome 
to  feed  on. 

It  is  the  practice  of  some  persons  to  beat  in  the 
yeast,  while  the  beer  is  working,  for  several  days 
together,  to  make  it  strong  and  I  eady,  and  to  pro- 
mote its  sale.  This  is  a  wicked  and  pernicious 
custom.  Yeast  is  of  a  very  acrimonious  and  nar- 
cotic quality,  anil  when  beat  in  for  several  days  to- 
gether, the  beer  thorougldy  imbibes  its  hurtful 
qualities.  It  is  not  discoverable  by  the  taste,  but  is 
veiy  intoxicating,  and  injures  the  whole  nervous 
system,  producing  debility  and  all  its  conse- 
quences. Therefore,  let  the  wort  liave  a  free,  na- 
tural, and  light  fermentation,  and  one  day  in  the 
working  tub  will  belong  enough  luring  coid  wea- 
ther; but  turn  it  the  second  day  at  the  furthest, 
throw  out  the  whole  brewing,  ano  afterwards  in- 
troduce no  improper  ingredients. 

To  prevent  and  cure  foxing  in  malt  liquors. 

Foxing,  sometimes  called  bucking,  is  a  disease 
of  malt  fermentation  which  taints  the  beer.  Iv 
arises  from  dirty  utensils;  puttingthe  separate  worts 
together  in  vessels  not  too  deep;  using  bad  malt;  by 
turning  on  the  liquors  at  too  great  heals,  and  brew- 
ing in  too  hot  weather.  It  renders  the  beer  ropy 
and  viscid,  like  treacle,  and  it  soon  turns  sour. 
When  there  is  danger  of  foxing,  a  handful  of  hops 
should  be  thrown  into  tlie  raw  worts  while  they  ar« 
drawing  oft',  and  betbre  they  are  boiled,  as  foxint 
geneially  takes  place  when,  from  a  scantiness  of 
utensils,  the  worts  are  obliged  to  be  kept  some 
time  before  they  are  boiled.  When  there  is  a 
want  of  shallow  coolers,  it  is  a  good  precaution  to 
put  some  fresh  hops  into  the  worts,  and  woikthem 
with  the  yeast.  If  the  brewing  foxes  in  the  tun 
while  working,  hops  should  then  he  put  into  it, 
and  they  will  tend  to  restore  it,  and  extra  care 
ought  to  be  taken  to  prevent  the  lees  being  trans- 
ferred to  the  barrels. 

Some  persons  sift  quick-lime  into  the  tun  when 
the  brewing  ap[)ears  to  be  foxed.— If  care  is  ijot 
taken  to  cleanse  and  scald  the  vessels  after  foxing, 
subsequent  brewings  may  become  tainted. 
Other  methods  of  curing  foxing. 

Cut  a  handful  ot  nyssup  small;   mix   it  with 
handful  of  salt,  and  put  it  iuto  the  cask.     Slir  an«. 
stop  close. 

Or,  infuse  a  handful  of  hops,  and  a  little  salt  ol 
tartar  in  boiling  water;  when  cold,  strain  the  liquoi 
off,  and  pour  it  into  the  cask,  which  stop  close 

Or,  nux  an  ounce  of  alum,  with  2  oz.  of  rau* 


BREWING. 


r 


ard-sted,  and  1  oz.  of  ginger;  stir  them  in    the 
lack.  anil  slop  close. 

Oi,  in  a  fiirtni;^ht,  r:*ck   off"  the  foxed  beer,  and 
hani;  2  llis.  cf  bruised   Malaga   raisins    in    a   i)ag 
within  tiie  cask,  and   put  in  a  mixture  of  treacle, 
liean-flour,  mustar(l->ieed,  anil  powdcied  alum. 
Y'o  restore  a  bai'rel  of  >opy  beer. 
Mix  a  handful  of  bean-flour  wiili  a  handful  of 
salt,  and  stir  it  in  at  the  bung-bole:  or  take  some 
well   infused  hops,   and    mix    them  in   with  some 
settlings  of  strong  wort,  and  stir  tlie  mixture  in  at 
llie  bung-hole.     Or,  powder  half  an  ounce  of  alum 
very  fine,  and  mix  with  a  handful  of  bean-flour. 
To  restore  a  barrel  of  stale,  orsc-f  beer. 
Put  a  quarter  of  a  pound  of  good  h  .•/s,  and  two 
pounds  of  sound  clialk  into  tlie  bung-hole;  stop  it 
close,  and  in  a  few  days  it  will  draw  perfectly  fresh. 
Or,  a  small  tea-spooiiful  of  carbonate  of  soda  may 
be  mixed  with  eveiy  cpiart  as  it  is  drank. 
To  make  a  butt  of  porter,  stout. 
Insert  4  gallons  of  molasses  ai\d  some  finings; 
stir  it  well.     In  a  week  draw  ofFthe  cask  by  a  cock 
inserted  half  way  down. 

To  restore  frosted  beer. 
Such  beer  is  usually  sweet  and  foul,  and  will 
never  recover  of  itself;  but  to  remedj'  this,  make 
».  pailful  of  fresh  wort,  into  which  put  a  handful  of 
rubbed  hops,  and  boil  them  half  an  hour,  so  that 
it  may  be  very  bitter,  and  when  almost  cold,  draw 
a  pailful  from  the  cask,  and  re-fill  it  with  the  bit- 
ter wort.  Fermentation  will  re-commence,  but 
when  this  is  over  bung  it  up  for  a  month.  If  it  is 
p.ot  then  restore)!,  rack  it  into  another  cask,  and 
put  into  it  ^  a  peck  of  parched  wheat,  aivJ  1  lb.  of 
good  hops,  dried  anu  rubbed,  and  tied  up  in  a  net. 
bung  it  down,  leaving  the  vent-hole  open  for  a  day 
or  two,  and  in  a  month  it  will  be  fine  liquor. 
To  give  7ie~M  ale  the  flavour  of  old. 
Take  out  the  bung,  and  put  into  the  cask  a  hand- 
ful of  pickled  cucumbers;  or  a  sliced  Seville  orange, 
and  either  mode  will  add  an  apparent  six  mocihs 
to  the  age  of  the  ale. 

To  protect  malt  liquors  against  tlie  effects  of  elec- 
tricity. 
As  positive  electricity  is  nothing  more  than  oxy- 
genous gas,  which,  \(hen  accumulated  in  conduc- 
tors by  electrical  action,  aft'ects  all  fluids  (as  con- 
ductors), and  enclosed  fern.jnted  liquors  among 
the  ri  St,  and  as  electrical  action  always  takes  place 
among  the  best  conductors,  so  fermented  liquors, 
whether  in  casks  or  bottles,  may  be  protected  from 
electrical  action  (vulgarly  called  thunder)  by  plac- 
ing on  the  casks,  or  over  the  bottles,  pieces  or 
rods  of  iron;  and  such  have  been  found,  b)  experi- 
ence, to  serve  as  a  sufficient  piotection  against  this 
pernicious  influence. 

To  give  beer  a  rich  flavour. 
Pat   six  sea-biscuits  into  a  bag  of  hops,  and  put 
them  into  the  cask. 

To  presei-ve  brewing  ntensiljs. 

In  clei}Tiing  them  before  being  put  away,  avoid 

the  use  of  soa|),  or  any  greasy    material,   and  use 

only  a  brush  and  scalding  water,  jeing  particularly 

careful  not  to  leave  any  yeas!  or  fur  on  the  sides. 

To  prevent  their  being  t^iuted,  take  wood  ashes 
and  boil  tliein  to  a  strong  ley,  wliicii  s[)read  over 
die  bottoms  of  tbe  vessels  scalding,  and  then  with 
the  broom  scrub  the  sides  and  other  parts. 

Or,  take  bay-salt,  and  spread  it  nver  the  coolers, 
^nd  strew  sume  on  their  wet  sides,  turning  in 
scalding  water  and  scrubbing  with  a  broom. 

Or,  throw  SDme  stone-lime  into 'vater  in  the  ves- 
sel, and  sc?-ub  over  the  bottom  and  i.ides,  washing 
afterwards  with  clean  water. 

'To  sweeten  stmhiitg  or  musty  casks. 
.Vta&e  a  strony,ley  ol  ash,  beech,  or  other  hard 


wood-ashes,  and  pour  it,  .oiling  hot,  uito  the  bung- 
hole,  repeating  it  as  often  as  there  is  occasion. 

Of,  fill  the  cask  with  boiling  water,  and  then 
put  into  it  some  pieces  of  unslaked  stone-lime, 
keeping  up  the  ebull.tion  for  half  an  hour.  The* 
bung  it  down,  and  let  it  remain  until  almost  cold, 
when  turn  it  out. 

Or,  mix  bay-salt  with  boiling  water,  and  pour  it 
into  the  cask,  which  bung  down,  and  leave  it  to 
soak. 

Or,  if  the  copper  be  provided  with  a  dome,  and 
a  steam  pipe  from  its  top,  pass  the  steam  into  the 
casks. 

Or,  uidiead  the  cask,  scrub  it  out,  head  it  again; 
put  some  powdered  charcoal  into  the  bung-hole, 
and  two  quarts  of  a  mixture  of  oil  of  vitriol  and 
cold  water.  Then  bung  it  tight,  and  roll  and  turn 
the  cask  for  some  time.  Afterwards  wash  it  well, 
and  drain  it  dry. 

Or,  take  out  the  head,  and  brush  the  inside  with 
oil  of  vitriol,  afterwards  wash  it,  then  burn  a  slip 
of  brown  paper  steeped  in  brimstone  within  the 
bung-hole,  and  stop  it  close  ft)r  two  hours,  when 
it  should  be  well  washed  with  hot  water. 

.Another  method. — Mix  half  a  pint  of  the  sulphu- 
ric acid  (not  the  diluted)  in  an  open  vessel,  with 
a  quart  of  water,  and  whilst  warm,  put  it  into  the 
cask,  and  roll  it  aljout  in  such  a  manner  that  the 
whole  internal  surface  may  be  exi)Osed  to  its  J»c- 
tion.  The  following  day,  add  about  one  pound  of 
chalk,  and  bung  it  up  for  three  or  four  days,  when 
it  may  be  washed  out  with  boiling  water.  By  this 
process,  a  very  musty  cask  may  be  rendered  sweet. 

For  sweetening  musty  bottles,  it  will  be  only 
necessary  to  rinse  the  inside  with  the  diluted  sul- 
[ihuric  acid  in  the  al)ove-mentioned  proportions. 
The  addition  of  chalk,  if  it  were  immediately  cork- 
ed, would  burst  the  bottle,  and  if  the  cask  be  old, 
it  would  be  advisable  to  let  a  little  of  the  gas  escape 
before  bunging  it. 

Aiiotlier. — Collect  fresh  cow  dung  and  dilute  it 
with  water,  in  which  four  pounds  of  salt  and  one 
of  common  alum  are  dissolved.  Let  these  be  boiled 
together,  and  poured  hot  into  the  barrel,  which 
must  then  be  bunged  and  well  shaken.  This  ope- 
ration should  be  pei-formed  several  times,  taking 
care  to  rinse  the  cask  out  every  time,  with  clean 
watei . 

Another. — If  a  cask,  after  the  beer  is  drank  out. 
be  well  stopi)ed,  to  kee|)  out  the  air,  and  the  lees 
be  suffered  to  remain  in  it  till  used  again,  scahl  it 
well,  taking  care  that  the  hoops  be  well  driven  on, 
before  filling;  but  slijuUi  the  air  get  into  an  empty 
cask,  it  will  contract  an  ill  scent,  notwithstanding 
the  scalding:  in  «  iiicb  case  a  handful  of  bruised 
pepper,  jjoiled  in  the  water,  will  remove  it.  thoi'gh 
the  surest  way  is  to  take  out  the  head  of  the  cask, 
that  it  may  be  shaved;  then  burn  it  a  little,  and 
scald  it  for  use;  if  this  cannot  be  conveniently  done, 
get  some  lime-stone,  put  about  three  po'inds  into 
a  barrel  (and  ni  s;'.aie  proportion  fur  larger  or 
smaller  vessels),  put  to  it  about  six  gallons  of  cold 
watei,  bung  it  uj),  shake  it  about  for  some  time, 
and  afterwards  scald  it  well.  Oi',  in  lieu  of  lime, 
match  it  well  and  scald  it.  Then  tlie  smell  will  lie 
entirely  removed.  If  the  casks  be  new,  dig  holes 
in  the  earth,  and  lay  them  in,  to  about  half  their 
depth,  with  their  bung-holes  downwards,  for  a 
week.  After  which  scald  them  well,  and  they  will 
be  ready  for  use. 

Another. — The  process  of  charring  fails  only  in 
the  fae  not  being  able  to  penetrate  into  the  chasms 
or  chinks  of  tbe  cask,  into  w  hich  the  coopers  (to 
mend  bad  work)  often  insert  strips  of  paper,  or 
other  substance,  to  make  it  water-tight,  which  in 
time  become  rotten  and  oftensive;  in  order  to  re- 


18 


UNrV^ERSAL  RKCEIPT  BOOR, 


niedy  this,  pi."*,  into  a  cask,  containing  a  ciuaiitity  of 
water  (say  aWoui  2  gallons  in  a  hogstieail)  1-lUth  of 
its  weight  of  sul\)liunc  atiti  (oil  of  vitriol),  and  let 
•Lis  be  shaken  for  some  time;  tliis  is  to  be  poured 
Hit,  the  cask  well  washed,  and  then  rinsed  v/ith  a 
.ew  gallons  of  lime-water.  It  is  needless  to  say, 
lliat  it  ought  likewise  to  be  washed  out. 

Sniphur  mixed  with  a  little  nitre,  burnt  in  a 
closed  vessel,  and  then  the  subseijuent  process  of 
lime-water,  Kc.  would  do,  and  periia])s  as  well. 

The  theory  is,  that  sulphuric  acid  has  the  pro- 
nerty,  when  used  alone,  of  chai-ring  wood,  and 
when  diluted,  lias  sufficient  strength  to  destroy 
must,  &c.  with  the  ad(htional  advantage  of  entering 
into  every  crevice.  The  lime  in  solution  seizes 
any  particle  of  acid  which  tlie  first  wasliing  migiit 
leave,  and  converts  it  into  an  insoluble  innft'jnsive 
neutral  salt,  such  as,  if  left  in  the  cask,  would  not 
in  the  least  injure  the  most  delicate  li()Uoi-. 
JmikIuii  coopers^  mode  cf  s~iveclening  casks. 

It  is  their  system  to  laive  out  the  head,  place 
the  cask  over  h  brisk  fire,  and  char  the  inside  com- 
pletely. I'he  head  is  then  put  in  again,  and  the 
cask,  before  used,  is  filled  two  or  three  times  with 
hot  liquor,  bunged  down  and  well  shaken,  before  it 
is  used  again. 

^Method  of  seasoning  nno  casks. 

Put  the  staves  just  cut  and  shaped,  before  tliey 
are  worked  into  vessels,  loose  in  a  coppei-  of  cohl 
water,  and  let  them  heal  gradually  so  that  they 
must  be  well  boiled,  and  in  boiling  take  out  a  hanit- 
bowl  of  water  at  a  time,  putting  in  fresii  till  ah  the 
redness  is  out  of  the  liiiuor,  anil  it  becomes  clear 
from  a  scum  of  filth  that  will  arise  from  the  sap  so 
boiled  out;  also  take  care  to  turn  the  staves  upsi<le 
down,  that  all  their  parts  may  e([ua!ly  liave  the  be- 
nefit of  the  hot  water.  Observe  also  that  in  a  dry, 
sultry  summer,  the  sap  is  more  strongly  retained 
in  the  wood,  than  in  a  cool  and  moist  one,  and 
therefore  must  have  the  more  boiling.  'I'lien,  wiitn 
the  vessel  is  made,  scald  it  twice  with  water  and 
salt  boiled  together,  and  it  may  be  readily  filled 
with  strong  beer  without  fearing  any  twang  froin 
the  wood. 

To  keep  empty  vessels  sweet. 

An  eminent  Lonilon  brewer  is  so  curious  in  this 
.-espect,  that  he  makes  use  of  a  wooden  bung,  which, 
IS  soon  as  he  has  put  into  the  vessel  with  some 
irown  paper,  he  directly  covers  over  with  some 
vood  ashes  mixed  with  water,  and  puts  it  all  about 
.he  same,  with  as  much  care  as  if  the  cask  liad  been 
'ijl  of  stJ'ong  beer,  thougli  it  is  done  only  to  keep 
;he  grounds  sweet  while  they  are  so.  And  thus  a 
.essel  may  be  preserved  in  sound  order  for  nearly 
lalf  a  year. 

Fermentation  by  various  means. 

As  yoast  is  nothing  more  than  fixed  air  combin- 
•d  with  mucilage  thrown  to  the  top  during  fer- 
nentation,  and  Oie  use  of  yeast  consists  merely  in 
Jiftusing  by  its  means  fixed  air  through  the  mix- 
ture to  be  fermenteil;  so  whatever  contains  fixed 
air  whicli  can  be  comnmnicaled  through  tiie  mass, 
will  cause  good  fermentation,  whether  it  be  in 
I  Tewing  or  biead  making.  Thus  cliemisis  have 
iriipregnated  infusions  with  gas  by  an  apparatus, 
and  pioduced  good  beer,  and  a  bottle,  containing 
;alcareous  matter  and  oil  of  vitriol,  immersed  in 
tiie  fluid,  has  caused  eft'ectuid  fermentation,  and 
produced  all  its  results. 

t\rst  substitute  fur  yeast. — Mix  two  (luaits  of 
water  with  wiieat  fiour,  to  the  consistence  of  thick 
gruel,  boil  it  gently  for  naif  an  hour,  and  wiien  al.    , 
n^ust   cold,  stir  into  it  half  a  pound  of  sugar   and 
four  spoonsful  of  good  yeast.      Put  the  whule  into  [ 
a  largi    jug,  or  eartlien   vessel  witli  a  narrow  top,  : 
and  place  it  before  the  fire,  so  that  it  may  by  a  mo-  . 
derate  heat  ferment.      The ti;imentiitioQ  will  tlu-ow  I 


u])  a  thin  liquor,  which  pour  off  and  ibrow  aw^iyj 
keep  the  remainder  for  u.se  (in  a  cool  place)  in  »i 
bottle,  or  jug  tied  over.  The  same  quantity  of 
this,  as  of  common  yeast,  will  suffice  to  b;ike  or 
brew  w  ii)i.  Four  spoonsful  of  this  yeast  will  make 
a  fresh  ([uantity  as  before,  and  the  stock  may  be  al- 
ways kept  up  l)y  fermenting  the  new  with  tlie  re- 
mainder of  the  former  quantity. 

Second  substitute. — Take  six  quarts  of  soft  wsr- 
ter  and  two  handsful  of  wheaten  meal  or  barlev; 
stir  the  latter  in  the  water  before  the  mixture  is 
placed  over  the  fire,  where  it  must  boil  till  two- 
thirds  are  erapoi-ated.  Wlien  this  decoction  be- 
comes cool  incorporate  with  it,  by  nif-aiis  of  a 
whisk,  twr  drachms  of  salt  of  tartar,  and  i  drachm 
of  cream  of  tartar,  previously  mixed.  The  whole 
should  be  kept  in  a  warm  jdace.  Tluis  a  very 
strong  yeast  for  brewing,  distilling,  and  baking, 
may  be  obtained.  For  the  last  mentioned  purpose, 
however,  it  ought  to  be  diluted  with  pure  water, 
I  and  [lassed  through  a  sieve,  before  it  is  kneaded 
with  the  dough,  in  order  to  deprive  it  of  its  alka- 
line taste. 

In  countries  where  yeast  is  scarce,  it  is  a  com- 
mon practii;e  to  twist  hazel  twigs  so  as  to  be  full  of 
chinks,  and  then  to  steep  them  in  ale-yeast  during 
fermentation.  The  twigs  are  then  hung  up  to  diy, 
and  at  the  next  brewing  they  are  put  into  the  wort 
instead  of  yeast.  In  Italy  the  chips  are  frequently 
[)Ut  into  turbid  wine,  for  the  purpose  of  clearing  it. 
tliis  is  efficled  in  about  twenty- four  hours. 

'jluril  substitute  — Take  one  pound  of  fine  flour, 
make  it  the  thickness  of  gruel  v>ith  boiling  water, 
add  to  it  half  a  pound  of  raw  sugar.  Mix  them 
well  together  Put  three  spoonsful  of  well  purifi- 
e'l  yeast  intoalaige  vessel,  upon  which  put  the 
above  ingredients:  they  will  soon  ferment  violent- 
ly. Collect  the  yeasi  oft"  the  top  and  put  it  into  a 
brown  small-neck  pot,  and  cover  it  up  from  the  air, 
keep  it  in  a  drv  and  warmish  place;  when  used  in 
part,  replace  w  itli  flour  made  into  a  thin  paste,  and 
sugar  in  the  former  proportions:  the  above  will  be 
fit  for  use  in  five  months,  and  no  yeast  is  necessai-y 
except  the  first  time. 

Fourth  siibstilute. — Boil  flour  and  water  to  tiic 
consistence  of  treacle,  and  when  the  mixture  is  cold 
saturate  it  with  fixeil  air.  Pour  the  mixture,  thus 
saturated,  into  one  cr  more  large  bottles  or  narrow 
mouthed  jars;  cover  it  over  loosely  with  paper, 
and  upon  that  lay  a  slate  or  board  with  a  weight  to 
keep  it  steady.  Place  the  vessel  in  a  situation 
where  the  thermometer  will  stand  from  70  deg.  to 
80  deg.  and  stir  up  tlie  mixture  two  or  three  times 
in  the  c  urse  of  24  hours.  In  about  two  days,  such 
a  degiee  of  fermentation  will  have  taken  place,  as 
to  give  the  mixture  ttie  appearance  of  yeast.  With 
the  yeast  in  this  state,  and  before  it  has  acquired  a 
thoj>oughly  vinous  smell,  mix  the  (pianliiy  of  flour 
intended  for  bread,  in  the  proportion  of  six  pounds 
of  flour  to  a  quart  of  the  veast,  and  a  sufficient  por- 
tion of  warm  water.  Knead  them  well  together  in 
a  proper  vessel,  and  covering  it  w  ilh  a  cloth,  let 
the  (lough  stand  for  twelve  hours,  or  till  it  a[)[)earb 
to  be  sufficiently  fermented  in  llie  foremenlion- 
ed  degree  of  warmtn.  It  is  then  to  be  formeci 
into  loaves  and  baked.  The  yeast  would  be  more 
perfect  if  a  decoction  of  malt  were  u.sed  instead  of 
simple  water. 

Fiftli  substitute. — A  decoction  of  mall  alone, 
without  any  addition,  will  produce  a  y**asl  proper 
enough  for  the  purpose  of  brewing.  This  disco- 
very was  made  by  Joseph  Seiiyor,  and  he  received 
ior  it  a  reward  of  20/.  from  the  Society  for  Promot- 
ing Arts,  Manufactures,  and  Commerce.  The 
process  is  as  follows:  Procure  three  earthen  or 
wojden  vessels  of  different  sizes  ani  aperture.^, 
one  capable  of  holding  two  quarts,  tne  otlier  llu-tw 


BREWING. 


lis 


or  four,  and  the  third  five  or  six:  boil  s  quarter  of 
a  peck  of  aialt  for  about  eight  or  ten  minutes  in  3 
pints  of  water;  and  vvlien  a  o  'art  is  poured  off  from 
the  grains,  let  it  stand,  in  the  first  or  smaller  ves- 
sel, in  a  cool  place  till  not  quite  cold,  but  retaining 
that  degree  of  heat  which  the  brewers  usually  find 
to  be  proper  when  they  begin  to  work  their  liquor. 
Then  remove  the  vessel  into  some  wai-m  situation 
near  a  fire,  where  the  thermometer  stands  between 
70  and  80  deg.  Fahrenheit,  and  there  let  it  remain 
till  the  fermentation  begins,  which  will  be  ])lainly 
perceived  within  30  hours;  add  tlien  two  quarts 
more  of  a  like  decoction  of  malt,  when  cool  as  the 
first  was,  and  mix  the  whole  in  the  second  or  larger 
vessel,  and  stir  it  well  in,  whicli  must  be  repeated 
in  the  usual  way,  as  it  rises  in  a  comity  m  vat:  then 
add  a  still  greater  quantity  of  the  same  decoction, 
to  be  worked  in  the  largest  vessel,  which  will  pi'o- 
duce  yeast  enough  for  a  brewing  of  40  gallons. 

SixtL  substitute. — Boil  one  pound  of  good  Hour, 
a  quarter  of  a  pound  of  brown  sugar,  and  a  little 
salt,  in  two  gallons  of  water  for  one  hour;  when 
milk-warm,  bottle  it  and  cork  it  close:  it  will  be 
fit  for  use  in  twenly-four  hours.  One  pint  of  this 
will  make  18  lbs.  of  bread. 

Seveiiih  substitute. — To  a  pound  of  mashed  po- 
tatoes (mealy  ones  are  best)  add  two  ounces  of 
brown  sugar,  and  two  spoonsful  of  common  yeast; 
the  potatoes  first  to  be  pid[)ed  through  a  cullender, 
and  mixed  with  warm  water  to  a  proper  consist- 
ence. Tims  a  pound  of  potatoes  will  make  a  quart 
of  good  yeast.  Keep  it  moderately  warm  while 
fermenting. 

Eiifht/i  substitute. — Infuse  malt,  and  boil  it  as 
for  beer;  in  the  mean  time,  soak  isinglass,  sepa- 
rated to  fibres,  in  small  l)eer.  Proportion  the 
quantity  of  each,  I  ounce  of  isinglass  to  two  ijuarts 
of  beer.  This  would  suffice  for  a  hogshead  of 
boiling  wort,  and  the  pi'0[)ortion  may  be  diminish- 
ed or  increased  accordingl}'.  After  soaking  five 
miimtes,  set  tiie  beer  and  isinglass  on  the  fire, 
.stirring  till  it  nearly  boils.  Then  turn  it  into  a 
dish  that  will  allow  beating  it  up  with  a  syllai)ub 
wh'sk,  to  the  consistence  of  yeast,  and  when  al- 
most cold,  put  it  to  the  wort. 

J'^'inth  substitute. — Make  a  wort  of  the  consist- 
ence of  water  gruel,  with  either  rye  or  malt,  ground 
very  fine;  put  5  gallons  of  it  into  a  vessel  capable 
of  holding  a   few   gallons  more;  dissolve  1  pound 
of  leaven  in  a  small  portion  of  the  wort,  and  add  it 
to  the  remainder  with  2:^^  pounds  of  fine  ground 
nialt;  mix  the  whole  by  agitation  tor  some  minutes, 
and  in  half  an   hour  add   two  large   spoonsful  of 
good  yeast;  incor|)orate  it  thoroughly  with  the  mass, 
Lover  it  close  and  let  it  remain  undisturbed  for  forty 
<  ight  hours  in  a  moderate  temperature;  at  the  end 
of  that   period   it  will  be  found  to  be  wholly   con- 
verted into  good  yeast.     It   is  recjuisite   that  the 
i\t:  and  mall  should  be  fine,  and  tlie  leaven  com-  | 
['letely  dissolved  before  being  put  to  the  remaining  I 
wore,   whicli,  previous  to   the   yeast  being  addeil,  | 
should  be  at  about  100  deg.  Fahrenheit. —  rruns-  I 
actions  (jf  tlie  Economical  Society  of  J-'etersburg 
To  prese>-ve  veusl. 

Common  ale  yeast  may  be  kept  fresh  and  fit  for 
use  sevei-al  months  by  the  following  metliod:    Fut 
H  quantity  of  it  into  a  close  canvass  bag,  and  gen  ly  | 
squeeze  out  the  moisture  in  a  screw-press  tL.   the  { 
remaining  matter  be  as  firm  and   stift'  as  clay,      lii  i 
tliis  state  it  may  ue  close  packed  up  in  a  tight  cask  I 
ijr   securing  il   from  the  air;  and  will  keep  fresh, 
Suund,  and  fit  for  use,  for  a  long  lime.      This  is  a  se- 
cret that  might  be  of  great  use  to  the  biewei's  and 
ilibtillei-s,  WHO,  though  ihey  employ  very  huge. (uan- 
tilics  of  yeast,  seem  to  know  no  method  of  pivserv- 
iig  it  or  raising  nurseries  of  il;  for  want  ut   vvliich  t 
Jiey  sustain  a  very  cousidurable  loss;   whereas  the 


brewers  in  Flanders  make  a  very  g^'eat  arlvantage 
of  supplying  tlie  m.llt  distillers  of  Holland  with 
yeast,  which  is  renflered  lasting  and  fit  for  cai-riage 
by  this  easy  expedient. 

yinotlier  method. — Stir  a  i-f\^nl\ty  of  yeast  and 
work  it  well  with  a  whisk,  till  it  seems  liquid 
and  thin.  Then  get  a  large  wooden  dish  or  tub. 
clean  and  dry,  and  with  a  soft  brush  lay  a  thin  laye.- 
of  yeast  thereon,  turning  the  mouth  downward'^, 
to  jirevent  its  getting  dust,  but  so  that  the  air  mav 
come  to  it  to  (iry  it.  When  that  coat  or  crust  is 
sufficiently  dried,  lay  on  another,  which  serve  in 
the  same  manner,  and  continue  putting  on  others 
as  they  diy,  till  two  or  three  inches  thick,  which 
will  be  useful  on  many  occasions.  But  be  sure 
the  yeast  in  the  vessel  be  drv  before  more  be  laic'' 
on.  When  wanted  for  use,  cut  a  piece  out,  lay  i 
in  warm  water,  stir  it  together,  and  it  will  be  fi. 
for  use.  If  for  brewing,  take  a  handful  of  birch 
tied  together,  dip  it  into  the  yeast,  and  hang  it  to 
dry,  taking  care  to  keep  it  free  from  dust.  \Vhen 
the  beer  is  fit  to  set  to  work,  throw  in  one  of  these 
and  it  will  work  as  well  as  fresh  yeast.  Whip  it 
about  in  the  wort  and  then  let  it  lie.  When  the 
beer  works  well  take  out  the  broom,  dry  it  again, 
and  it  will  do  for  the  next  brewing. 
Tn  7-estore  bad  yeast. 

Mix  with  it   a  little  flower,  sugar,  salt,  brandy, 
and  beer,  and  these  will  confer  on  it  the  qualities 
of  good  yeast.     Good  yeast  may  also  be    made  by 
adding  the  same  mixture  to  the  grounds  of  ale. 
To  make  purl  hitters. 

Take  of  Roman  wormwood  two  dozen  pounds, 
gentian  root  six  p,  luids,  calamus  aromaticus  (or  the 
sweet  flag  root)  two  pounds,  snake  rooi  one  ])ound, 
horse  radish  one  bunch,  orange  peel  dried  and 
juniper  berries,  each  two  pounds,  seeds  oi  kernels 
of  Sf^ville  oranges  cleaned  and  dried  two  pounds. 
Cut  these,  and  bruise  them,  and  put  them  into  a 
clean  butt,  and  start  some  mild  brown  or  pale  beer 
upon  them,  so  as  to  fill  up  the  vessel,  about  the  be- 
ginning of  November,  wnich  let  stand  till  the  next 
season.  If  a  pound  or  two  of  galanga  root  is  added 
to  it,  the  composition  will  be  belter. 

Cautions  in  the  use  of  foreign  ingredienii. 

In  general,  the  beer  sliould  be  racked  ofl"  first, 
because  the  seiiiments  and  lees  will  not  accord  w  ith 
the  foreign  substances. — Salt  and  alum  in  too  large 
(|uanlities  induce  staleness.  The  powdei-  of  soft 
stone,  xinburnt,  should  be  avoided;  loo  many  whiles 
of  eggs  are  apt  to  make  the  beer  ropy.  'I'lie  intro- 
duction of  coccidus  i?uiicU3  confers  a  pernicious 
strength  or  headiness,  which  gratifies  drunkaids, 
but  destroys  the  nervous  system,  anu  produces  pal- 
sies and  preiiialure  old  age.  It  has  been  well  i-e- 
marked,  that  the  brewer  that  uses  this  slow,  but 
certain  poison,  as  a  substitute  for  a  due  quantity  of 
mall,  ought  to  be  boiled  ia  his  own  copper. 

Bitters  are  in  like  manner  pernicious  in  many 
states  of  the  stomach.    W  lien  oyster  sliells  ai  e  used, 
the  bung  should  be  left  out  to  avoid   bursti:ig. 
Use  of  sugar  in  brewing. 

Families  brewing  tlieir  own  malt  ii<iuormay  use 
thirty-two  pounds  of  brown  sug;ir  with  two  biishelt 
of  malt,  which  will  produce  .'iO  gallons  of  ale,  ais 
good  in  every  respect  as  if  made  from  six  bushels 
of  malt,  ertecting  a  saving  of  31s.  Hd.  The  siig;u- 
is  mix^-d  with  the  wort  as  il  runs  from  the  mash- 
tub. 

To  close  casks  -without  bungs. 

Some  pei'sons  cover  the  bung-hole  sinijdy  wilii 
brown  paper,  fastened  at  the  sides,  and  ciiverwJ 
with  clay:  others  iiave  found  a  single  [liece  of  blad- 
der, well  fixed  at  the  edges,  a  coiiiplete  ana  effica- 
cious substitute  for  oungs.  These  methods  at  least 
prevent  die  bursting  of  the  cask  from  changes  oi 


to 


UNIVERSAL  RECEIPT  BOOK. 


To  bottle  porter,  ale,  &r. 

In  tlie  first  place,  the  bottles  should  be  clean, 
»weet,  and  drv,  the  corks  sound  and  good,  and  the 
porter  or  LJe  fine.  When  the  bottles  are  filled,  if 
for  home  consumption,  they  should  not  be  corked 
nil  the  day  following;  and" if  for  exportation  to  a 
hot  climate,  they  must  stand  three  days  or  more: 
if  the  liquor  is  new,  it  should  be  well  corked 
and  wired;  but  for  a  private  family  they  may  do 
without  wiring,,  only  they  should  be  w;ell  packed 
in  sawdi.st,  and  stand  upright.  But  if  some  ripe 
are  wanted,  keep  a  few  pa.  ked  on  their  sides,  so 
that  tlie  liquor  m;iy  touch  the  corks — and  this  will 
soon  ripen,  and  make  it  fit  for  drinking. 

To  ripen  porter  and  ale,  if  fat  -when  bottled. 

When  about  to  fill  the  bottles,  put  into  each  of 
-hem  a  tea-spoonful  ef  raw  brown  sugar — or  two 
tea-spoonsful  of  rice  wheat — or  six  raisins. 
7'o  remox'e  tartness. 

Put  a  tea-spoonful  of  carbonate  of  soda  into  a 
quart  of  tart  beer,  and  it  will  be  pleasant  and  whole- 
some. 

To  bottle  malt  liquor. 

It  should  be  ripe,  and  not  loo  young.  Cork  loose 
at  first,  and  afterwards  firm.  For  a  day  or  two, 
keej)  the  bottles  in  cold  water,  or  in  a  cold  place; 
or  throw  some  cold  water  over  them.  Steep  the 
corks  in  scalding  water,  to  make  them  more  elas- 
tic. Lav  the  bottles  on  th.ir  sides.  When  it  is 
desired  that  the  liquor  should  ripen  soon,  keep  the 
bottles  in  a  warmer  place.  October  beer  should 
not  be  bottled  till  Midsummer;  nor  March  beer 
till  Cnristmas.  If  the  ale  is  flat,  or  stale,  put  3 
horse-beans,  or  3  raisins  into  each  bottle,  and  to 
prevent  the  bottles  bursting,  make  a  hole  in  the 
middle  of  the  cork  with  an  awl;  or  put  into  each 
bottle,  one  or  two  pepper  corns.  If  it  is  desired 
to  ripen  it  quick,  boil  some  coarse  sugar  in  water, 
and  when  cold,  ferment  it  with  yeast.  Then  put 
3  or  4  spoonsful  of  it,  with  two  cloves,  and  if  kei)t 
in  a  warm  place,  it  will  be  ripe  the  next  day. 
When  the  ale  is  sour,  put  into  it  a  little  syrup  of 
capillaire,  and  ferment  it  with  yeast;  when  settled, 
bottle  it,  and  put  a  clove  or  two  with  a  small  Umip 
of  sugar  into  each  bottle.  It  is  also  useful  to  put  2 
or  3  pieces  of  chalk,  or  some  powdered  clialk,  into 
the  barrel  before  bottling. 

lo  botde  table  beer. 

As  soon  as  a  cask  of  table  beer  is  received  into 
the  house,  it  is  drawn  off  into  quart  stone  bottles, 
with  a  lump  of  white  sugar  in  each,  and  securely 
cork::d.  In  three  days  it  becomes  brisk,  is  equal 
in  strength  to  table  a'le,  remarkably  pleasant,  very 
wholesome,  and  will  keep  many  months. 
To  render  boitled  beer  ripe. 

The  following  method  is  employed  in  Paris,  by 
some  venders  of  bottled  beer,  to  render  it  what  they 
term  rii)e. — It  is  merely  by  adding  to  each  bottle 
3  or  4  dro|)S  of  yeast,  and  a  lump  of  sugar,  of  the 
size  of  a  large  nutmeg.  In  the  course  of  twenty- 
f'Mir  hours,  by  this  addition,  stale  or  fiat  beer  is 
rendered  most  agreeably  brisk.  In  consequence 
of  the  fermentative  process  that  takes  place  in  it,  a 
small  deposit  follows,  and  on  this  account  the  bot- 
tles shou'd  be  kei)t  in  an  erect  position,  liy  this 
means  white  wiiie  may  likewise  be  rendered  brisk. 
To  manage  ale  in  the  cellar. 

In  general,  nothing  is  more  necessary  than  to 
keep  it  well  stopped  in  a  cool  cellar,  looking  oc- 
casionally to  see  that  there  is  no  leakage,  and  to 
open  the" vent-holes,  if  any  oozings  appear  between 
the  staves  of  the  stacks;  but  connoisseurs  in  malt 
liquor  may  adopt  some  of  the  following  means; 
leave  the  cook-hole  of  an  upright  cask,  or  the  vent- 
hole  of  an  horizontal  one,  open  for  2  or  3  months; 
then  rack  oil"  into  another  cas;<  with  1  or  'J  pounds 
of  r.ew  hops,  and  closely  bung  and  stop  oown. 


Or,  leave  the  vent-holes  open  a  month;  then  stop 
and  about  a  month  before  tapping,  draw  oft' a  little, 
and  mix  it  with  1  or  2  lbs.  of  new  hops,  which 
having  poureil  into  the  cask,  it  is  again  closely  stop- 
ped. 

Or,  salt  may  be  used  with  the  hops,  as  it  always 
gives  beer  the  flavour  of  age. 

To  keep  hops  for  future  use. 

Hops  lose  all  tlieir  fine  flavour  by  exposure  to  the 
air  and  damp.  They  sho  ild  be  kept  in  a  dry  close 
place,  and  lightly  packed. 


TO  MAKE  CIDER. 

After  the  apples  are  gathered  from  tne  trees, 
they  are  ground  into  what  is  called  pommage, 
ei'.her  tjy  means  of  a  common  pressing  stone,  with 
a  circular  trough,  or  bj-  a  cider  mill,  which  is  either 
driven  by  the  hand,  or  by  horse  power.  When  the 
pulp  is  thus  reduced  to  a  great  deg'-ee  of  fineness, 
it  is  conveyed  to  the  cider  press,  where  it  is  formed 
iiy  pressure  into  a  kind  of  cake,  which  is  called 
the  cheese. 

This  is  efltcted  by  placing  clear  sweet  straw,  or 
hair  cloths,  between  the  layers  of  pommage,  till 
there  is  a  pile  of  ten  or  twelve  layers.  This  pile 
is  then  subjected  to  different  degrees  of  pressure  in 
succession,  till  all  the  must,  or  juice,  is  squeezed 
from  the  pommage.  Thisjuice,  after  being  strair.eil 
in  a  coarse  hair-sieve,  is  then  put  either  into  open 
vats  or  close  casks,  and  the  pressed  pulp  is  either 
thrown  away,  or  made  to  yield  a  weak  liquor  call- 
ed V  ashings. 

After  the  liquor  has  undergone  the  proper  fer- 
mentation in  these  close  vessels,  whicli  may  behest 
effected  in  a  temperature  of  from  forty  to  sixty  de- 
grees of  Fahrenheit,  and  which  may  be  known  by 
its  appearing  tolerably  clear,  and  having  a  vincus 
sharpness  upon  the  tongue,  any  fartiier  fermenta- 
tion must  be  stopped  by  racking  oft'  the  pure  ])arl 
into  open  vessels,  exposed  for  a  day  or  two  in  a 
cool  situation.  xVfter  this  the  liquor  must  again  be 
put  into  casks,  and  kept  in  a  cool  place  during  win- 
ter. The  proper  time  for  racking  may  always  be 
known  by  tlie  brightness  of  the  li(pior,  the  discharge 
of  the  fixed  air,  and  the  appearance  of  a  tiiick  crust 
formed  of  fragments  of  the  reduced  pulp.  The  li- 
quor stiould  always  be  racked  oft' anew,  as  of""n  as 
a  hissing  noise  is  heard,  or  as  it  extinguishes  a  can- 
dle held  to  the  bung-hole. 

When  a  favouralde  vinous  fermentation  has  been 
obtained,  nothing  more  is  required  tluai  to  fill  up 
the  vessels  every  two  or  three  weeks,  to  supply  the 
waste  by  fermentation.  On  the  begiiming  of  Marcli, 
the  liquor  will  be  bright  and  pure,  and  fit  for  final 
racking,  which  should  be  done  in  fair  weather. 
When  the  bottles  are  filled,  they  siioulil  be  set  by 
uncorked  till  morning,  when  tlie  cuiks  must  be 
driven  in  tightly,  secured  by  wire  or  twine  and 
melted  rosin,  or  f.ny  similar  substance. 
7'o  maice  Devons/ure  cider. 

Prefer  the  bitter  sweet  apples,  mixed  with  mild 
sour,  in  the  proportion  of  one-liiird.  Gather  ther^ 
whea  ripe,  and  lay  them  in  heaps  in  the  orchai-d. 
Then  take  them  to  the  crushing  engine,  made  ot 
imn  rollers  at  toit  and  of  stone  beneath;  alter  pass- 
ing through  wl'ich,  they  are  recei\ed  into  large 
tubs  or  cives,  and  are  then  called  (lommage.  'i't-  / 
are  afterwards  laid  on  the  vat  in  "Iternate  la'  ers  of 
the  pommage  and  clean  straw,  called  reeds.  Thev 
are  then  pressed,  the  juice  running  through  a  hair 
sieve.  Alter  the  cider  is  presstd  out,  it  is  put  into 
hogsheads,  where  it  remains  for  two  or  three  da)S 
previously  to  fermenting,  lo  slop  the  fermenta- 
Uim,  it  isvlras^n  oft'  into  a  clean  vessel;  but  if  the 
fermentation  be  vtry  strong,  two  or  three  cans  of 


CTnr.n. 


lei 


eider  m  °  put  into  a  clean  vessel,  and  a  match  of 
hrimstr.iic  bnrnl  in  it:  it  is  then  iio;itate<l,  l)_v  «hich 
the  tVrnientnlinn  of  thil  qnnntity  is  conipletily 
sto])pe<I.  The  >essel  is  then  neaiiy  filled,  tlie  fer- 
mentation of  the  whole  is  checked,  and  the  cider 
becomes  fine:  hut  if,  on  the  first  operation,  the  fer- 
mentation is  not  checked,  it  is  repeatc,!  till  it  is 
so,  and  continued  from  time  to  time  till  the  cider 
is  in  a  quiet  state  for  drinking. 

Some  persons,  ii. stead  of  deadening  a  small 
qu.tnti'y  with  a  match,  as  al)Ove  directed,  put  from 
one  to  two  ;>!i!ts  of  an  article  called  stum  (bouj;!it 
of  the  wine  coopers)  into  each  hogshead:  hut  tiie 
system  of  racking  as  often  as  the  fermentation  aj)- 
pears,  is  sjeneraliy  preferred  hy  tlie  cider  manufac- 
turers of  rjcvonshire. 

Al)out  six  sacks,  or  twenty-four  bushels  of  ap- 
ples, are  used  fot  a  hogshead  of  sixty-three  gal- 
lons. During  the  process,  if  the  weather  is  warm, 
it  will  be  necessary  to  carry  it  on  in  the  siiade,  in 
the  open  air,  and  by  every  means  keep  it  as  cool 
as  possible. 

In  nine  months  it  will  be  in  condition  for  bot- 
tling or  drinking;  if  it  continues  ti\ick,  use  some 
isinglass  finings,  and  if  at  any  time  it  ferments  and 
threatens  acidity,  tfie  care  is  to  rack  it  and  leave 
the  head  and  sediment. 

Scotch  7nctiiod. 

The  apples  are  reduced  to  mucilage,  by  beating 
them  in  a  stone  trough  (one  of  those  used  at 
pumps  tor  watering  horses)  with  pieces  of  ash- 
poles,  used  in  the  manner  that  potatoes  are  mashed. 
The  press  consists  of  a  strong  box,  three  feet 
square,  and  twenty  inches  deep,  perforated  on 
each  side  with  small  auger  or  gimblet  holes.  It 
is  placed  on  a  frame  of  wood,  projecting  three 
inches  beyond  the  base  of  the  box.  A  groove  is 
cut  in  this  projection  one  inch  and  a  half  wide,  and 
:me  incli  deep,  to  convej'  the  juice  when  iressed 
out  of  tlie  box  into  a  receiving  pail.  Tliis  opera- 
tion is  performed  in  the  following  manner.  The 
box  is  filled  alternately  with  strata  of  frosh  straw 
and  mashed  fruit,  in  the  proportion  of  one  inch  of 
straw  to  two  inches  of  mucilage:  these  are  pilf  d  up 
a  foot  higher  than  the  top  of  tlie  box;  an(l  care  is 
taken  in  packing  the  box  itself,  to  keep  the  fruit 
and  straw  about  one  inch  from  the  sides  of  the 
box,  which  allows  the  juice  to  escape  freely.  A 
considerable  quantity  of  the  liquor  will  I'un  off 
without  any  pressure.  Tliis  must  be  applied  gra- 
dually at  first,  and  increase('  regularly  towards  the 
conclusion.  A  box  of  the  above  dimensions  will 
recjuire  about  two  tons  weight  to  render  the  resi- 
duum completely  free  from  juice. 

[The  residuum  is  excellent  food  for  l)igs,  and 
peculiarly  acceptalde  to  them.] 

The  iiecessary  pressure  is  obtained  very  easily, 
and  in  a  powerful  maiuier,  by  the  compound  lever 
pressing  upon  a  lid  or  sink  made  of  wood  about 
two  inches  thick,  and  rendered  sufficiently  strong 
by  two  cross-bars.  It  is  made  to  fit  the  oi)ening 
of  the  box  exactly;  and  as  the  levers  force  the  lid 
down,  they  are  occasionally  slacked  or  taken  off, 
and  blocks  of  wood  are  placed  on  the  top  of  the 
lid,  to  jtermit  the  levers  to  act,  even  after  the  lid 
has  entered  ttie  box  itself.  Additional  blocks  are 
repeated,  until  the  whole  juice  is  extracted.  The 
pressure  may  be  increased  more  or  less,  bj' adding 
01'  diminishing  the  weight  suspended  at  the  extre- 
mity of  the  lever. 

The  liquor  thus  obtained  is  allowed  to  stand  un- 
disturbed twtUe  hours,  m  (qieu  vessels,  to  deposit 
sediment.  The  |)ure  juice  is  then  put  into  clean 
casks,  a  id  placed  in  a  pr.')per  situation  to  ferment, 
the  temperature  being  from  fifty-five  to  sixty  d -- 
grees.  The  fermentation  will  commence  S'loner 
f»r  later,  depending  chiefly  on  the  temperature  of 


the  apartment  where  the  liquor  is  kept;  in  most 
cases,  during  the  first  three  or  four  davs;  buS 
scimet-mes  it  will  requiiv  more  than  a  week  to  be- 
gin this  process.  If  the  fermentation  begins  early 
and  proceeds  rtt-^iidly,  the  iquor  must  be  rackeil 
off,  and  put  into  fresh  casks  in  two  or  three  daysj 
but  if  this  does  not  take  place  at  an  early  [leriod, 
and  proceeds  s'owly,  five  or  six  <lays  may  elajise 
before  it  is  racked.  In  general,  it  is  necessary  to 
rack  the  liquor  at  least  twice.  lf,notwithslanding, 
the  fermentation  continues  briskly,  the  racking 
must  he  repeated;  otherwise  the  vinous  ferment:i- 
tioii,  by  proceeding  too  far,  m:\y  terminate  in 
acetous  fermentation,  when  vinegar  would  De  tr»e 
result. 

In  racking  off  the  I'quor  it  is  necessaiy  to  keep 
it  free  of  sediment,  and  the  scum  or  yeas',  produced 
by  the  fermentation.  A  supply  of  spare  liquor 
must  be  reserved  to  fill  up  the  i)arrels  occasionally, 
while  the  fermentation  continues.  As  soon  as  this 
ceases,  the  barrels  should  be  bunged  >ip  closely, 
and  the  bungs  covered  with  rosin,  to  prevent  the 
admission  of  air.  If  the  cider  is  weak,  it  should 
remain  in  the  cask  about  nine  months;  if  strong, 
twelve  or  eigliteen  months  is  nicessaiy  before  it 
should  be  bottled. — Farmei-^s  J\Iag.  Vol.  IX. 
To  manage  cider  and  perry. 

To  fine  and  improve  the  flavour  of  one  hogs- 
head, take  a  gallon  of  good  French  brandy,  with 
half  an  ounce  of  cochineal,  one  pound  of  alum,  and 
three  pounds  of  sugar-candy;  bruise  them  all  well 
in  a  mortar,  and  infuse  them  in  the  brandy  for  a 
day  or  two;  then  mix  tne  whole  with  the  cider,  and 
sto])  it  close  for  five  or  six  months.  After  whicli, 
if  fine,  bottle  it  off. 

Cider  or  perry,  when  bot'ied  in  hot  weather, 
should  be  left  a  C.ny  or  two  uncorked,  that  il  may 
get  flat;  but  if  too  flat  in  the  cask,  and  soon  wanted 
for  use,  put  into  each  bottle  a  small  lump  or  two 
of  sugar-candy,  four  or  live  raisins  of  the  sun,  or  a 
small  piece  of  raw  beef;  any  of  which  will  much 
improve  the  liquor,  and  make  it  brisker. 

Cider  should  be  well  corked  and  waxed,  and 
packed  ufiright  in  a  cool  place.  A  few  bottles 
may  always  be  kept  in  a  warmer  place  to  ripen 
and  be  ready  for  use. 

To  tnake  cheap  cider  from  raisins. 

Take  fourteen  pounds  of  raisins  willi  the  stalks; 
wasli  thein  out  in  fiur  or  five  waters,  till  the  water 
remains  clear;  then  put  them  into  a  clean  cask 
with  the  head  out,  and  (lut  six  gallons  of  good  wa- 
ter upon  them;  after  wliich  cover  it  well  ui),  and 
let  it  stand  ten  days.  Then  rack  it  oft'  into  another 
clean  cask,  which  has  a  brass  cock  in  it,  and  in 
four  or  five  days  time  it  will  be  fit  for  bottling. 
When  it  has  been  in  the  bottles  seven  or  eight 
days,  it  will  be  fit  for  use.  A  little  colouring 
should  be  added  when  jiutling  into  the  cask  the 
second  time.  The  raisins  may  afterwards  be  used 
for  vinegar. 

To  make  perry. 

Perry  is  made  after  the  same  manner  as  cider, 
only  from  pears,  which  must  be  quite  dry.     The 
best  pears  for  this  pur|)ose  are  such  as  are  least  fit 
for  eating,  and  the  redder  they  are  the  better. 
ObseriHitions  on  cider. 

From  the  great  diversity  of  soil  and  climate  in 
the  United  States  of  America,  and  the  almost  end- 
less variety  of  its  apples,  it  follows  that  much  di- 
versity of  taste  and  flavour  will  necessarily  be 
found  in  tiie  cider  that  is  made  from  them. 

To  make  good  cider  the  following  general,  but 
important  rules  should  be  attended  to.  They  de- 
mand a  little  more  troubn.  than  the  ordinary  mod"; 
of  collecting  and  mashing  apples  of  all  sorts,  rot- 
ten and  sound,  sweet  and  sour,  dirty  and  clean, 
from  the  tree  and  the  soil,  and  the  rest  of  tlie  slov 


UNIVERSAL  RECEIPT  BOOK. 


enly  process  usually  employed;  but  in  return  tlicy 
pioduce  you  a  wnolesonie,  Isiiili  flavoured,  sound 
and  palatable  Ibiuor,  lliiit  tihunys  commcrnls  an 
adequate  price,  instead  of  a  bolniion  ot  "  villainous 
conipouivds,"  in  a  poisonous  and  acid  wash,  that 
no  man  in  bis  senses  will  drirk.  Tlie  finest  cider 
I  ever  tasted,  was  made  of  an  equal  portion  of  ripe, 
snnnd,  pippin  and  crab  apj)les. //a;  ef/,  cored,  anil 
nj-essed.  kc.  with  Ibe  utnitst  nicety.  It  was  equal 
in  flavour  to  any  champagne  that  ever  was  made. 
Genei'al  rules  for  making  cider. 

1.  Always  choose  perfectly  rii)eand  sound  fruit. 

2.  Pick  "the  apples  by  band.  An  active  boy, 
with  a  bus;  slung  over  his  shouldfU'S,  will  soon  clear 
a  tree.  Apples  that  have  lain  any  time  on  the  soil, 
contract  an  earthy  taste,  which  wi;l  always  be 
found  in  tlie  cider. 

3.  After  sweating,  and  before  being  ground, 
rvipe  them  dry,  and  if  any  are  found  bruised  or 
rotten,  put  them  in  a  heap  by  themselves,  for  an 
inferior  cidsr  to  make  vinegar. 

4.  Always  use  hair  cloths,  instead  of  straw,  to 
place  between  the  layers  of  pommage.  The  straw 
when  he.ited,  gives  a  disagreeable  taste  to  the 
cider. 

5.  As  the  cider  runs  from  the  press,  let  it  pass 
through  a  hair  sieve  into  a  large  open  vessel,  that 
will  hold  as  much  juice  as  can  be  expressed  in  one 
day.  In  a  day,  or  sometimes  less,  tlie  pumice  will 
rise  to  the  top,  and  in  a  simrt  tinse  grow  very 
thick:  when  little  white  bubbles  break  through  it, 
draw  oft"  tlie  liciuor  by  a  spigot,  placed  about  three 
inches  from  the  bottom,  so  that  the  lees  may  be 
left  quietly  behind. 

6.  The  cider  must  be  drawn  off  into  very  clean 
gweet  casks,  and  closely  watched.  The  moment 
tlie  wiiite  bubbles  before  mentioned  are  perceived 
rising  at  the  bimg-hole,  rack  it  again.  When  the 
fermentation  is  comidetely  at  an  end,  fill  up  the 
cask  witii  cider,  in  all  respects  like  that  already 
contained  in  it,  and  hung  it  up  tight;  previous  to 
«hich  a  tumbler  of  sweet  oil  may  be  poured  into 
the  bung-hi.ie. 

Sound,  well  mad-  cider,  that  has  been  produced 
as  described,  and  without  any  foreign  mixtures 
jxcepting  always  that  of  good  cogniac  brandy, 
(whick  added  to  it  in  the  proportion  of  one  gallon 


to  thirty,  greatly  improves  it)  is  a  plcas&nt,  cool- 
ing and  useful  beverage.  Wiiile  cm  the  con'^rsiry, 
the  acid  and  nasty  wash  that  bus  passeil  tlirougil 
leaden  pi\)es,  and  been  otherwise  carelessly  and 
unskilfullv  made,  is  a  peifect  poison,  pioduciiig 
colic,  and  not  unfrequently,  incurable  obstruc- 
tions. 


TO  MAKE  PUNCH. 

For  a  gallon  of  punch  take  six  fresh  Sicily  le- 
mons— rub  the  outsi<les  of  them  veil  over  with 
lumps  of  double  refined  loaf  sugar,  until  they  be- 
come (|uite  yellow;  throw  the  lum|)S  into  the  bowl; 
roll  your  lemo. 's  well  on  a  clean  plate  or  table,  cut 
them  in  half  and  S([ueeze  them  with  a  propei-  ii»- 
strument  over  the  sugar;  bruise  the  sugar,  and  con- 
tinue to  add  fresh  ])ortions  of  it,  mixing  the  lemon 
pulp  and  juice  well  with  it — much  of  the  goodness 
of  the  punch  will  depend  ujion  this.  'I"he  quantity 
of  sugar  to  be  added,  should  be  great  enough  to 
render  the  mixture  without  water  pleasant  to  the 
palate  even  of  a  child.  When  this  isoiilained,  add 
gradually  a  small  quantity  of  hot  water,  just  enough 
to  render  the  sirup  thin  enough  tn  pass  through 
the  strainer — mix  all  well  together,  strain  it,  and 
try  if  there  be  sugar  enough:  if  at  all  sour  a'dd 
more.  When  cold  lut  in  a  little  cold  water,  and 
e(|ual  quantities  of  the  best  cogniac  brandy  antl  old 
Jamaica  rum,  testing  its  strength  by  that  infallible 
guide  the  palate.  A  glass  of  calf's  fool  jelly  av'.ded 
to  the  sirup  when  warm,  will  not  injure  its  quali- 
ties. 

The  great  secret  of  making  good  punch  may  be 
given  in  a  few  words:  a  great  deal  of  fresh  lemon 
juice — more  than  enough  of  good  sug:u" — a  fair 
proportion  of  brandy  and  rum,  and  very  little 
water. 

To  make  nectar. 

Put  iialf  a  pound  of  loaf  sugar  into  a  large  porce- 
lain jug;  add  one  pint  of  cold  water;  bruise  and  stir 
the  sugar  till  it  is  completely  dissolved;  pour  over  it 
half  1  bottle  of  hock  and  one  bottle  of  madeira- 
mix  them  well  together,  and  grate  in  half  a  nut- 
meg, with  a  drop  or  two  of  the  essence  of  lemoiir  — 
set  the  jug  in  a  bucket  of  ice  for  one  hour. 


TO  MAKE  BRITISH  WIXES. 

The  different  processes  in  wine  making,  range 
lliemsilves  under  the  following  heads: 

Gathering  the  fruit,  picking  the  fruit,  bruising 
the  fruit,  and  vatting  the  fruit. 

Vinous  fermentation,  flavouring  the  wine,  draw- 
iiiC  the  muPt,  pressing  the  husk,  caskingtbe  must. 

apiiituous  fermentation,  racking  the  wme,  fining 
the  wine,  bottling  and  corking  the  wine. 
Gathering  the  fndt. 

Fruit  of  every  sort,  says  Mr  Carnell,  in  his  ex- 
cellent treatise  on  wine  making,  should  be  gather- 
ed in  fine  weavlier;  those  of  the  berry  kind  often 
appear  ripe  to  the  eye  licfore  they  are  really  so, 
therefi)re  it  is  reipiislte  *'  taste  them  several  limes 
in  order  to  ascertain  that  they  are  arrived  at  the 
crisis  of  maturity.  If  the  fiuil  be  not  ripe,  the  wine 
will  be  harsh  and  hard,  unpleasant  to  the  palate. 


and  more  so  the  stomach;  it  w'll  also  require  more 
spirit  and  saccharine,  and  take  a  longer  time  to  be 
fit  for  the  table.  If  the  fruit  be  too  rijie,  the  wine 
from  it  will  be  faiiU,  low,  and  vaj)id;  it  willnot  br 
strong  and  generous;  it  will  also  recjuire  moi-e 
trouble,  additional  spirit,  and  expense. 
Picking. 

Detach  the  unripe  and  bad  berries:  the  resu-c, 
when  the  wine  is  drank,  will  be  greatly  superior 
in  richness.  Pick  stalks  fivm  grajies,  currants,  and 
gooseberries,  previously  to  their  being  jdaced  in 
the  Mit. 

Jiniising. 

The  quantity  of  fruit  for  making  a  vintage  of  do- 
mestic wine,  is  not  so  large  but  it  may  be  bruised 
in  a  tub,  and  from  tlience  removed  into  the  vat,  Oi 
it  i!ie  (juantity  be  very  small,-  it  may  be  bruised  ip 
the  vat.     While  the  fruit  is  picking  by  one  person 


\MVES. 


I?-* 


muittiei-  may  oruise  it,  ami  as  it  is  bruised,  remove 
«t  into  the  vat.  Wluii  Mala|;a  or  Smyrna  raisins 
Are  used,  tliey  are  to  bj  jnit  into  the  vat  with  the 
water,  to  soak,  and  tlie  f  lowing  day  taken  out  and 
la'uised,  then  returi.i-d  into  the  vat  again. 
Vutlin^. 

The  first  thing  to  be  done  is  t)  jjlace  the  guard 
against  the  tap-l.ole,  to  prevent  the  husks  escaping 
at  the  time  the  must  or  extract  is  drawn  oft*.  Wlien 
all  the  ti-uit  is  in  tlie  \atllie  water  should  be  added, 
and  the  contents  stiried  with  the  vat-staft",  and  left 
to  macei-ate  until  the  ne.xt  day,  when  sugar,  tai-tar, 
8cc.  diluted  with  some  of  the  liquor,  is  to  be  put  in- 
to tiie  vat,  and  the  whole  again  stirred  up.  The 
place  where  the  vat  is  situated  shoulil  liave  a  free 
circulation  of  air,  and  a  temperature  of  not  less  than 
58  degrees.  If  the  vinous  fermentation  ilo  not  lake 
place  in  a  reasonable  time,  the  contents  must  be 
often  stirred,  and  the  place  made  warmer. 
Vinous  farmentation. 

The  time  of  a  vinous  fortnentalion  commencing 
.s  always  uncertain;  it  depends  much  on  the  qual- 
ity and  ([Uantity  of  the  contents  of  the  vat,  on  its 
local  situation,  on  tiie  season  or  weallier,  and  most 
particularly  on  the  greenness  or  ripeness  of  the 
fiuit.  To  produce  a  medium  vinous  fermentation, 
the  vats  and  contents  ouglit  to  be  placed  in  a  tem- 
nerature  from  60  to  70  liegrees.  And  if  this  is 
round  not  to  produce  fermentation  in  a  short  time, 
the  temperature  of  the  [)lace  must  be  made  warm- 
er, and  the  vat  often  stirred  with  the  vat-slafi". 

The  commencement  of  the  vinons  fermentation 
may  be  known  by  plunging  the  thermometer  into  the 
middle  of  the  vat,  for  a  minute,  and  when  taken 
out,  if  a  fermentation  has  commenced,  the  lem[)e- 
1-ature  of  the  contents  will  be  higher  than  at  the 
place  where  the  vats  are  situated.  Wiien  the  vi- 
nous fermentation  begins,  it  is  veiy  conspicuous, 
and  may  be  knov\  n  by  its  taste,  si/iell,  appearance, 
and  eftects.  The  contents  will  first  gently  rise, 
and  swell  with  a  slight  movement  and  a  little  hiss- 
ing. A  considerable  motion  will  take  place,  and 
the  contents  will  incr(fase  in  heat  and  bulk,  while 
a  quantity  of  air  escapes. 

It  is  impossible  to  'ay  down  an  exact  time  for  a 
vinous  fermentation;   but  for  eighteen  gallons,  two 
or  three  days  are  generally  snfiicient  for   white 
wines;  and  red  wines  retiuire  a  day  or  two  more. 
Flavouring  the  ivine. 

^\  hen  the  vinous  fermentation  is  about  half  over, 
die  flavouring  ingredients  are  to  be  put  into  the  vat 
and  well  stirred  into  the  contents,  if  almonds  form 
a  component  part,  they  are  tirst  to  be  beaten  to  a 
paste  and  mixed  with  a  pint  or  two  of  the  must. 
Nutmegs,  cinnamon,  ginger,  seeds,  &c.  should,  be- 
fore tliey  are  put  into  the  vat,  be  reduced  to  pow- 
der, and  mixed  with  seme  of  the  miist. 
JJrawinj  t/ie  must. 

When  the  must  in  the  vat  gives,  by  tasting,  a 
strong  vinous  pungency,  that  is  the  period  to  slop 
the  remaining  slight  t^'mentation  by  drawing  oft" 
the  must,  in  order  to  have  strong  and  generous 
■wine. 

A  cock,  or  spicket  and  faucet  is  to  be  put  into 
the  tap-hole  of  the  vat,  and  the  must  drawn  oft' and 
put  into  open  vessels,  there  to  remain  till  the  pres- 
sing is  finished. 

Pressing  the  huslc. 

As  soon  as  all  the  nmst  is  drawn  oft'  trom  the 
vat,  the  Inisks  are  to  be  nut  into  hair-bags,  and  the 
inoulli  of  the  bag  is  to  be  well  fastened,  then  put 
into  the  press,  and  the  whole  i)ressed  without  de- 
lay. The  must  that  is  pressed  out  is  to  be  mixed 
with  the  must  that  was  <lrawn  oft'  from  the  vat. 
Many  ways  maybe  contrived  for  pressing  a  small 
vnitage,  for  those  persons  who  cannot  aft'ord  to 
puixhase  a  prn«>ei-  w  ine-press;  but  several  wines  do 


not  re(piire  pressing;  and  may  be  strained  through 
a  sweet,  clean,  canvass  bag,  nr^ade  w  ilh  a  pointed 
end  downwards. 

Cashing  the  iniist. 
Each  cask  is  to  be  fi!'-"*  within  about  an  inch  of 
the  bnng-liole,  which  should  be  covered  over  light- 
ly witii  a  flat  piece  of   wood.     The    r/iutt    now    ig 
perfectly   cnol  and  calm,  and   vvdl  remain    in  this 
state  until  the  spirituous  fermentation  commences. 
Spifitiwics   fermentation. 
\      The  spirituous  fermentation  isessentiallj' neces- 
sary  to  the  clarification,  goodness,  and   pcrfectioi' 
ot  the  wine.     If  the  vinous  fermentation  has  beeri 
well  conducted,  and  the  wine  cellar  be  not  too  col'',, 
a  sjiirituous  fermentation  will  commi^nce  in  a  ie\/ 
days,  and  abate  in  six  or  twelve  days,  the  time  de- 
I  pending  on  circumstances,  and  on  the  quality  and 
quantity  of  the  w  ine.     The  brandy  oi-  spirit  as'sign- 
]  ed  shoidd  at  this  time  be  put  to  the  wine  by  poiir- 
I  ing  it  in  gently  without  disturbing  the  wine.      The 
cask  now,  if  not  full,  must  be  filled  U[)  and  bunged 
I  with  a  wooden  bung  covered  with  a   piece   of  new 
'  canvass  larger  than  the  bung,      in  about   a  month 
after  the  sjjirit  has  been  added,  the  cask  will  again 
want  filling  up,  this  should  be  done  with  the  over- 
])lus  of  the  vintage,  if  not   with  some  other  good 
I  wine,  and  the  cask  re-buTiged  very  tight. 
I      The  cask  should  be  pegged  once  a  month  or  of- 
1  tener  to  see  if  the  wine  be  clear  and  not  thick,  and 
as  soon  a.  it  is  fine  and  bright,  it  must  be  racked 
oft'  its  lecs. 
I  Ruchiiig  the  xidne. 

This  is  an  operation  highly  requisite  to  the  keep- 
ing ■.;  ine  good;  to  its  purification,  strength,  colour, 
brillianc)',  richness,  and  flavour,  and  is  performed 
by  drawing  oft' tiie  -ivine  and  leaving  the  lees  in  the 
cask.  A  siphon  shoidd  be  used:  but  if  not,  the 
cask  should  be  tappi  d  two  or  three  days  jjrevious- 
ly.  It  may  be  racked  oft'  into  another  cask,  or  into 
a  vat  or  tub,  and  returned  into  the  same  cask  again, 
after  it  has  been  xvell  cleaned:  and,  if  re<|uisiie,  the 
cask  may  be  slightly  fumigated,  immediately  be- 
foie  the  wine  is  returned  into  it.  If  the  wine,  on 
being  tasted,  is  found  weak,  a  little  spirit  is  to  be 
given  to  it,  the  cask  filled  up  and  bunged  tight. 

The  racking  oft" ought  to  be  perf  jrmed  in  tempe- 
rate weather,  and  as  soon  as  the  wines  apj)ear  clear 
a  second  racking  will  make  them  pei-jectly  brilliant 
and  i>iO,  they  will  want  no  fining. 
Fining. 
Many  wines  require  fining  before  they  are  rack- 
ed, and  the  operation  of  fining  is  not  alwa>s  neces- 
sary. .Most  wines,  well  made,  do  not  want  fining; 
this  may  be  ascertained  by  drawing  a  little  into  4 
glass,  from  a  [jog-hole. 

One  of  tlie  best  finings  is  as  follows: — 1"ake  one 
pound  of  fresh  marsh-mallow  roots,  washed  clean, 
and  cut  into  small  pieces;  macerate  them  in  two 
(piarts  of  soft  water,  for  twenty-four  houi-s,  then 
gentlj'  ooil  the  liquor  down  to  three  half  pintSj 
.strain  it,  and  when  cold  mix  with  it  half  an  ounce 
of  pipe-day  or  chalk  in  powder,  then  pour  the  mu- 
cilage into  the  cask,  and  stir  up  tiie  wine  so  as  not 
to  disturb  the  lees,  and  leave  the  vent-peg  out  for 
some  days  after. 

Or,  take  boiled  rice,  two  table-spoonsful,  thr 
white  of  one  new  e^^,  and  half  an  ounce  of  bnrnt 
ahnn,  in  i)Ow(ler.  Alix  with  a  pint  or  moi-e  of  the 
wine,  then  puur  the  mucilage  into  the  cask,  and 
stir  the  wine  with  a  stout  slick,  but  not  to  agitate 
the  lees. 

Or,  dissolve,  in  a  gentle  heat,  half  an  ounce  of 
isinglass  in  a  pint  or  more  of  the  wire,  then  raia 
with  it  half  an  ounce  of  clialk,  in  powder;  wher 
>.he  two  are  well  incorporated,  pour  it  into  the 
cask,  and  stir  the  wine,  ao  as  not  to  disturb  the 
lees. 


24 


UXrVERSAL  RECEII'I"  BOOK. 


As  soon  as  wines  are  cle^r  and  bright,  after  be- 
in;^  finfil  (IfAvn,  ibpy  oiiglit  to  lie  racked  into  a 
sweet  and  clean  cask",  tbc  cask  filled  up  i»nd  bung- 
ed tight. 

jiottUng  and  cnrhing. 

Fine  clear  weatliL-r  is  best  for  bottling  all  sorts 
.if  wines,  and  much  cleanliness  is  required.  The 
Srst  consideration,  in  iiotlling  wines,  is  to  examine 
and  see  if  llie  wines  are  in  a  proper  state.  Tlie 
wities  should  be  fine  and  brilliant,  or  they  will 
ne^'er  brigliten  after. 

The  bniiles  must  be  all  sound,  clean  and  dry,  with 
plenty  of  good  sound  corks. 

The  cork  is  to  be  put  in  with  the  hand,  and  then 
driven  well  in  v.ilh  a  flat  wooilen  mallet,  the  weight 
of  which  ought  to  be  a /)07./!f/ a/iJ  rt  fptartur,  but 
however,  not  to  exceed  a  pound  aiid  a  half,  for  if 
the  mallet  be  too  light  or  too  heavy  it  will  not 
di-ive  tlie  cork  in  properbj,  and  may  break  the  bot- 
tle. The  corks  must  so  completely  fill  up  the  neck 
of  eacli  bottle  as  to  render  them  air  tight,  but  leave 
a  sjiace  of  an  inch  between  the  wine  a-id  the  cork. 

When  all  the  wine  is  bottled,  it  is  to  be  stored 
in  a  cool  cellar,  and  on  no  account  on  the  bottles^ 
bottoms,  but  on  their  sides  and  in  saw-dust. 
Apparatus  for  ivine  mahing. 

To  make  wine  well",  and  with  foci lity,  persons 
should  have  all  the  rei;uisite  apparatus,  namely,  the 
vats,  vat-statf,  fruit-bruiser,  strainer,  hair-bags, 
win°-press,  thermometer,  and  bottling  machine. 

Mr  Carnelts  receipt  for  red  gooseberry  ivine. 

Take  cold  soft  water,  10  gallons,— red  goose- 
tarries,  11  gallons,  and  ferment.  Now  mix  raw 
sugar,  16  lbs.— beet-root,  sliced,  2  lbs.  and  red 
tartar,  in  fine  powder,  3  ounces.  Afterwards  put 
in  sassafras  chips,  1  lb.  and  brandy,  1  gallon,  or 
less.     This  will  make  18  gallons. 

Anoilier.—Whiiw  the  weather  is  <\rw,  gather 
gooseberries  about  the  time  they  are  half  ripe;  jiick 
them  clean,  put  the  quant. ty  of  a  peck  into  a  con- 
venient vessel,  and  bruise  them  with  a  piece  of 
wood,  taking  as  much  care  as  jiossible  to  keep  the 
seeds  whole.  Now  having  put  the  pulp  into  a  can- 
vass bag,  press  out  all  the  juice;  and  to  every  gal- 
lon of  tiie  fxooseberries  add  aliout  three  pouuds  of 
fine  loaf  sugar:  mix  the  whole  together  by  stirring 
it  with  a  stick,  and  as  soon  as  the  sugar  is  quite 
dissolved,  pour  it  into  a  convenient  cask,  which 
will  hold  it  exactlv.  If  the  quantity  be  about  8  or 
9  gallons,  let  It  stand  a  fortnight;  if  20  gallons,  40 
daVs,  and  so  on  in  proportion;  taking  care  the 
place  you  set  it  in  be  cool.  After  standing  the 
proper  time,  draw  it  off"  from  the  lees,  and  put  it 
into  aiiottier  clean  vessel  of  e(jual  size,  or  into  the 
same,  after  pouring  the  lees  out,  and  making  it 
clean;  let  a  cask  often  or  twelve  gallons  st;md  for 
about  three  mouths,  and  twenty  gallons  for  five 
months,  after  which  it  will  be  fit  fer  bottling  off. 
lied  and  ivliite  gooseberry  -wine. 

Take  cold  soft  water,  i'gallons,  red  gooseben-ies, 
1^  gallons,  while  gooseberries,  two  gallons.  Fer- 
ment. 

Now  mix  raw  sugar,  5  lbs.  honey,  1^  lbs.  tartar, 
in  fine  powder,  1  oz.  Afterwards  put  in  bitter  al- 
monds, two  ounces,  sweet-briar,  one  small  handful, 
and  brandy  one  gallon,  or  less.  This  will  make 
si.x  galloi\s. 

IVhite  gooseberry  or  champagne  ivine. 

Take  cold  soft  water^  4^  gallons,  wiiite  gooseber- 
ries, 5  gallons.      Ferment. 

Now  mix  refined  sugar,  6  pounds, — honey,  4 
pounds, — wiiite  tartar,  in  fine  powder,  1  oz.  l^ut 
in  orange  and  lemon  peel,  I  oz.  dry,  or  two  ounces 
fresh;  aiul  add  white  brandy  half  a  gallon.  This 
will  make  nine  gallons. 

Gooseberry   ivine  of  the  best  quality,  resejnbling 
champagne. 

To  each  Scotch  pint  oftull  ripe  gooseberries. 


mashed,  add  1  Scotch  pint  of  water,  milk  warm, 
in  which  has  been  dissolved  1  lb.  of  single  refined 
suj;ar:  stir  the  whole  well,  and  cover  up  tl.e  tub 
with  a  blanket,  to  )ii'esei  .e  the  heat  generated  by 
the  fermentation  of  the  ingredients:  let  them  re- 
main in  tliis  vessel  three  days, stirring  them  t\^i  ■«: 
or  thrice  a  day:  strain  off  the  Tiquor  Ihrt/Ugh  a 
sieve,  afterwards  through  a  coa.-se  liiien  cloth, 
l)Ut  it  into  the  cask:  it  will  ferment  without 
yeast.  Let  tlie  cask  be  kept  full  with  some  of  tht 
liquor  reserved  for  the  purpose.  It  will  ferment 
for  ten  days,  sometimes  for  three  weeks:  wlieti 
ceased,  and  onlv  a  hissing  noise  remains,  draw  oft 
two  or  three  bottles,  according  to  tlie  strength  you 
wish  it  to  have,  froni  every  '.id  pint  cask,  and  fell 
up  the  cask  with  brantly  or  whiskey;  hut  brandy  is 
]ireferable.  To  make  it  very  good,  and  that  it  may 
keep  well,  add  as  much  sherry,  together  with  a  ^ 
oz.  of  isinglass  dissolved  in  water  lo  make  it  quite 
rKjuid;  stii  the  whole  well.  Bung  the  cask  up,  and 
surround  the  bung  with  clay;  the  closer  it  is  bung- 
ed, the  better;  a  fortnight  after,  if  it  he  clear  at 
top,  taste  it;  if  not  sweet  enough,  add  more  sugar; 
22  lbs.  is  the  just  quantity  in  all  for  £0  pints  of 
wine;  leave  the  wine  six  months  in  the  cask;  but 
after  beiiig  quite  fine,  the  sooner  it  is  bottled,  the 
more  it  will  sparkle  and  resemble  champagne. 
Tiie  process  should  he  carried  on  in  a  place  wjiero 
ii.e  heat  is  between  48  (leg.  and  .56  deg.  Fahren- 
heit.— X.K.  Currant  wine  ma)-  be  made  in  the 
same  manner. 

To  7nake  British  champagne. 

Take  gooseberries  before  lliey  are  ripe,  crush 
them  with  a  mallet  "in  a  wooden  bowl,  and  tii 
every  gallon  of  frii'.t  put  a  gallon  of  water;  let  i| 
stand  two  days,  stirring  it  \k]1;  squeeze  the  mixi 
lure  Well  with  the  hands  through  a  bop-sie\e;  theu 
measure  the  liquor,  and  to  every  gallon  put  3i  lbs. 
of  loaf-sugar;  mix  it  well  in  the  tub,  and  let  it  stand 
one  day:  put  a  bottle  of  the  best  branily  into  the 
cask;  which  leave  open  five  or  six  weeks,  taking  off 
the  scum  as  it  rises;  then  make  it  up,  and  let  it 
stand  one  year  in  the  barrel  before  it  is  bottled. 

The  proportion  of  bra;:dv  to  be  used  for  this  li- 
quor, is  one  pint  to  7  galloiis. 

Gooseberry  anil  currant  -wine  mixed. 

Take  cold  soft  water,  6  gallons, — goosebeiTies, 
4  tlo. — currants,  4  do.      Ferment. 

Mix,  raw  sugar,  12  Ihs. — honey,  ?  lbs.  and  tar- 
tar, in  fine  powder^  1^  oz. — bitter  almonds,  H  oz. 
Put  in  brandy,  6  pints  or  more.  This  will  make 
12  gallons. 

Another. — Take  cold  soft  water,  5^  gallons, — 
gooseberries  and  currants,  4  gallons.  Ferment. 
Then  add — raw  sugar,  12^  Ihs. — tartar,  iu  fine 
powder,  1  oz. — ginger,  in  powder,  3  ounces- 
sweet  marjoram,  halfa  handful, — British  spirits,  1 
quart.  This  will  make  9  gallons. 
Red  atiTant  ivine. 

Take  cold  soft  water,  11  gallons — red  currants, 
8  gallons, — ras\)beiTies,  1  quart.  Ferment.  Mix, 
raw  sugar,  20  ii/S. — beet-root,  sliced,  2  lbs.  and  red 
tartar,  in  fi.ie  powder,  3  ounces.  Put  in  1  nutmeg, 
in  fine  powder;  add  brandy,  1  gall(>n.  I'his  will 
make  18  gallons. 

Another. — Put  five  quarts  of  currants  and  a  pint 
of  raspberries  to  every  two  gallons  of  water;  let 
them  soak  a  night;  then  squeeze  and  break  them 
well.  Next  day  rub  them  well  through  afiue  sieve 
till  the  juice  is  expressed,  washing  the  skins  with 
some  of  the  water;  then,  to  every  gallon,  put  foui 
pounds  of  the  best  sugar,  put  it  into  your  barrel, 
an  J  set  the  bung  lightly  in.  In  two  or  three  days 
add  a  bottle  of  good  c(>gniac  brandy  to  every  four 
gallons;  bung  il  close,  but  leave  out  the  spiggot  foi 
a  few  days.  It  is  very  good  in  tlire.;  years,  belter 
111  four. 

Another. — Boil  four  gallons  of  sp.-iie  water,  nni* 


WINE3. 


Jitir  into  It  8  lbs.  of  honey;  when  thoroughly  dis- 
solved, like  it  offllie  fife;  then  stir  it  well  in  order 
to  raise  the  scum,  which  take  clean  off,  and  cool 
tiie  rn|iior. 

When  thus  prepared,  press  out  the  same  quan- 
tity of  the  juice  of  red  currants  moderately  ripe, 
which  being  well  strained,  mix  well  with  the  wa- 
ter and  honey,  then  put  them  into  a  cask,  or  a  lai'n;e 
earthen  vessel,  i»nd  let  them  stand  to  lerment  for 
a  hours;  then  t')  every  gallon  add  '2li>s.  of  fnie  su- 
$(ar,  stir  tiiem  weli  to  laise  the  scum,  and  when 
well  settled,  take  it  off,  and  add  half  an  oz.  of 
cream  of  tai  tar,  wiih  the  whites  of  two  or  three 
cgajs,  to  refine  it.  \V'hen  the  wine  is  well  settled 
Hid  clear,  draw  it  off  into  a  small  vessel,  or  bottle 
t  up,  keeping  it  in  a  cool  place. 

Of  white  currants  a  wine  after  the  same  manner 
.nay  be  made,  that  will  ecjual  in  strength  and  plea- 
santness many  sorts  of  white  wine;  but  as  for  the 
ulack  or  Dutch  Hirrants,  they  are  S(;ldora  used, 
-•xcept  for  the  preparation  of  niedicinal  wines. 

^inot/ier. — Gather  the  currants  in  dry  weather, 
put  them  into  a  pan  and  bruise  them  w  ith  a  wooilen 
pestle;  let  them  stan<l  about  'iO  lioure,  after  w  Inch 
arain  through  a  sieve;  add  3  lbs.  of  fine  powdei-ed 
sugar  to  eacli  4  quarts  of  the  liquor,  and  after  shak- 
ing it  well,  fill  tlie  vessel,  and  put  a  quart  of  good 
brandy  to  every  seven  gallons.  In  4  weeks,  if  it 
does  not  prove  quite  clear,  draw  it  off  into  anotiier 
vessel,  and  let  it  stand  previous  to  bottling  it  off 
about  10  days. 

iicd  and  -white  currant  -aiine. 
Take  of  cold  soft  water,  12  gallons;  white  cur- 
rants, 4  do. ;  red  currants.  3  do.  Ferment.  Mix, 
law  sugar,  '25  lbs.;  white  tartar,  in  fine  powder,  3 
0:4.  Put  in  sweet-briar  leaves,  1  handful;  laventler 
leaves,  1  do.;  then  add  spirits,  2  quarts  or  more. 
This  will  make  18  gallons. 

Dutcli  cni^ant  -udne. 
Take  of  cold  sotl  ualer,  9  gallons;  red  currants, 
10  do.  Ferment.  Mix,  raw  sugar,  10  lbs.;  beet- 
root, sliced,  2  lbs.;  red  tartar,  in  fine  powder,  2  oz. 
S'ut  in  bitter  almonds,  1  oz. ;  ginger,  in  powder,  2 
oz.  then  add  brandy,  1  quart.  This  will  make  18 
gallons. 

Dutch  red  currant  ivine. 
Take  of  cold  soft  water,  1 1  gallons;  red  currants, 
5  do.  Fei'uient.  Mix,  raw  sugar,  12  lbs.;  red 
.artar,  in  fine  powder,  2  oz.  Put  in  coriander 
leed,  bruised,  2  oz.  then  add  British  spirit,  2  quarts. 
This  will  make  18  g;illoas. 

Jllixed  berries  from  a  small  garden. 
Take  of  cold  soft  water,  11  gallons;  fruit,  8  do. 
Ferment.  Mix,  treacle,  14  or  16  lbs. ;  tartar,  in 
i"Owder,  1  oz.  Put  in  ginger,  in  powder,  4  oz.; 
hweet  herbs,  2  liandsful:  then  add  spirits,  1  or  2 
Huarts.  This  v/ill  make  18  gallons. 
'J'o  make  compound  wine. 
An  excellent  family  wine  may  be  made  of  equal 
parts  of  red,  white,  and  black  currants,  ripe  cher- 
ries, and  raspberries,  well  bruued,  and  mixed  with 
s.ilt  water,  in  the  proportion  of  4  lbs.  of  fruit  to  1 
gallon  of  water.  When  strained  and  pressed,  3 
ibs.  of  moist  sugar  are  to  be  added  to  each  grdlon 
of  liquid.  After  standing  open  for  3  days,  d"uring 
which  it  is  to  be  stirred  tre()uenlly,  it  is  to  be  put 
into  a  barrel,  and  left  for  a  fortniglitto  work,  when 
a  ninth  [)art  of  brandy  is  to  lie  added,  and  the  whoie 
bunged  down.  In  a  few  months  it  will  be  a  most 
excellent  wine. 

Other  mixed  fruits  of  the  berry  kind. 
Take  of  cold  soft  waltr,  2  gallons;  fruit,  18  do. 
Ferment.     Honey,  6  lbs.;  tartar,  in  fine  powder,  2 
•xi.     Put   in    peach   leaves,  6   hanilsful:   Jieu  add 
brandy,  1  gallon.     This  will  make  18  gallons. 
White  currant  -wine. 
i'«ke  of  cold  soft  water,  9  gallons;  white  cuirauts. 


9  do.;  while  gooseberries,  I  do.     Ferment.     Mix, 
I   refined  sugar,  25  lbs.;  white  tartar,  in  powder,  1 
oz. ;  clary  seed,  bruisrd,  2  oz.  or  clary  flowers,  oi 
sorrel  flowers,  4  handsful:  then  add  white  brands 
I  gallon.     This  will  make  18  gallons. 

^inotlicr. — Take  of  cold  soft  water,  10  gallons; 
white  currants,  10  do.  Ferment.  Alix,  refined 
sugar,  25  lbs.;  while  tartar,  in  fine  powder,  1  oz. 
then  add,  bitt'-r  almonds,  2  oz.  and  while  brandy, 
one  gallon.  This  will  make  eighteen  gallons. 
Black  c:  rrant  mne. 
Take  of  cold  soft  water,  10  gallons;  bhack  cm-- 
rants,  6  do.;  strawberries,  3  do.  Ferment.  Mix, 
raw  sugar,  25  lbs.;  red  tartar,  in  fine  powder,  6oz. 
orange-thyme,  2  handsful:  then  add  l)iandy,  2  or 3 
quarts.     This  will  make  eighteen  gallons. 

Anotfier. — Take  of  cold  soft  water,  12  gallons; 
black  currants,  5  do.;  while  or  red  currants,  or 
both,  3  do.  Ferment.  Mix,  raw  sugar,  30  Ibs.  or 
less;  red  tartar,  in  fine  powder,  5  oz.;  ginger  in 
powder,  5  oz. ;  then  add  brandy,  1  gallon,  or  less. 
This  will  make  18  gallons. 

Another,  very  fine. — To  eveiy  three  quarts  of 
juice,  add  as  much  of  cold  water,  and  to  eveiy 
three  quarts  of  the  miNture,  add  three  pounds  of 
good,  pure  sugar.  Put  it  into  a  cask,  reserving 
some  to  fill  up.  Set  the  cask  in  a  w  arm  dry  room, 
and  it  will  ferment  of  itself  Wlien  ibis  is  over, 
skim  ofl^  the  refuse,  and  fill  up  with  what  you  have 
reserved  for  this  purpose.  When  it  has  done  work- 
ing, add  three  quarts  of  brandy  to  forty  (juarts  of 
the  wine.  Bung  it  up  close  for  ten  months,  then 
bottle  it.  The  thick  part  may  be  separated  by 
straining,  and  the  percolating  liquor  be  bottled 
also.  Keep  it  for  twelve  months. 
Stra-ii'berry  -wine. 
Take  of  cold  soft  water,  7  gallons;  cider,  6  do.  ^ 
I  strawberries,  6  do.  Ferment.  Mix,  raw  sugar, 
16  lbs.;  red  tartar,  in  fine  powder,  3  oz.;  the  peel 
and  juice  of  2  lemons:  then  add  brandy,  2  or  3 
quarts.     This  will  make  18  gallons. 

Another. — Take  of  cold  soft  water,  10  gallons; 
strawberries,  9  do.  Ferment.  Mix,  raw  sugar, 
25  lbs.;  red  tartar,  in  fine  powder,  3  oz.;  2  lemons 
and  2  oranges,  peel  and  juice:  then  add  brandy,  I 
gallon.  This  will  make  18  gallons. 
Raspberry  ivine. 
Take  of  cold  soft  water,  6  gallons;  cider,  4  do. 
raspberries, 6  do.;  any  other  fruit,  3  do.  Ferment 
Mix,  raw  $ugar,  18  or  20  lbs.;  red  tartar,  in  fine 
powder,  3  oz. ;  orange  and  lemon  peel,  2  oz.  diy, 
or  4  oz.  fresh:  then  add  brandy,  3  quaits.  This 
will  make  18  gallons. 

Another. — Gather  the  raspberries  when  ripe, 
husk  them  and  bruise  them;  then  slram  tl\em 
through  a  bag  into  jars  or  other  vessels.  Boil  the 
juice,  and  to  eveiy  g?.l!on  put  a  pound  and  a  half 
of  lum[)  sugar.  Now  add  whites  of  eggs,  and  iet 
the  whole  boil  for  fifteen  minutes;  skimming  it  as 
the  froth  rises,  ^^'hen  cool  and  settled,  decant 
the  liquor  into  a  cask,  ailding  yeast  to  make  it  fer- 
ment. When  this  has  taken  place,  aiid  a  pint  of 
white  wine,  or  half  a  pint  of  proof  spirit  to  each 
gallon  contained  in  the  cask,  and  hang  a  bag  in  it 
containing  an  ounce  of  bruised  mace,  in  three 
months,  if  kept  in  a  cool  place,  it  will  be  very  ex- 
cellent and  delicious  wine. 

JMidberiy  ivine. 
On  a  dry  day,  gather  nmlberries,  when  they  arc 
just  changed  from  redness  to  a  shining  black; 
spread  them  thiidy  on  a  fine  cloih,  or  on  a  t'oor  or 
table,  for  twenty-four  hours;  and  then  press  them. 
Boil  a  gallon  of  waur  wiiTi  each  gallon  of  juice; 
putting  to  eveiy  gallon  of  water  an  ounce  of  cinna- 
mon bark,  and  six  ounces  of  sugar  candy  finelj 
powdered.  Skim  and  strain  the  water,  wiien  it  is 
taken  off  and  settled,  and  put  to  it  tlie  mulberry 


26 


UNIVERSAL  RECEIl'T  BOOK. 


v.iice.  N'  •  Aild  to  eVKry  gallon  of  the  mixture  a 
flint  of  vi'teor  Rlicuish  wine.  Let  the  whole 
iland  in  a  ca&k  to  ferment,  for  five  or  si.x  days. 
When  aetlled,  draw  it  oft'  into  bottles,  and  keip  it 
cool. 

Ehhi'-berry  wine. 

Take  of  cohl  soft  water,  Ifi  gallons,  Malaga 
raisins,  50  lbs.  eMei -berries,  4  gallons,  pert  tartar, 
ill  fine  (jollier,  4  ounces.  Mix  giiger,  in  pow- 
lier,  5  ounces,  cinnamon,  cloves,  and  mace,  of 
each  2  oi.tices,  3  oranges  or  lemons,  peel  and  juice. 
Then  add  1  gallon  of  brandy.  This  will  make  18 
gallons. 

.inolher. — In  making  elder  juice,  let  the  berries 
be  fully  ripe,  and  all  the  stalks  be  clear,  picked 
from  them;  then,  have  a  press  ready  for  drawing 
off  all  tlie  juice,  and  four  hair  cloths,  so.-newhat 
broader  than  the  [iress:  lay  one  layer  above  another, 
having  a  liair  cloth  betwixt  every  layer,  which  must 
be  laid  vei-y  thin,  and  pressed  a  little  at  first,  and 
Jhen  more  till  the  press  be  drawn  as  close  as  possi- 
ble. Now  take  out  tiie  berries,  and  press  all  the 
rest  in  the  like  manner:  then  take  the  pressed  ber- 
ries, break  out  all  the  lumps,  ])ut  lh"ni  into  an  open 
headed  vessel,  and  add  as  much  liquor  as  will  just 
cover  tliem.  Let  them  infuse  so  for  seven  or  eight 
days;  then  put  the  best  juice  int )  a  cask  proper  for 
it  to  be  kept  in,  and  add  one  gallon  of  malt  sjiirits, 
not  rectifie<l,  to  eveiy  twenty  gallons  of  elder  juice, 
which  will  effectually  preserve  it  from  becoming 
sour  for  two  years  at  least. 

Another. — I'ick  the  berries  when  quite  ripe,  put 
them  into  a  stone  jar,  and  set  thera  in  an  oven,  or 
in  a  kettle  of  boiling  water,  till  the  jar  is  hot 
through,  then  take  tiiem  out,  and  strain  them 
through  a  coarse  sieve:  squeeze  the  berries,  and 
put  tiie  juice  into  a  clean  kettle.  To  every  quart 
of  juice  put  a  pound  of  fine  Lisbon  sugar:  let  it  boil, 
and  skim  it  well.  When  clear  and  fine,  pour  il 
into  a  cask.  To  eveiy  ten  gallons  of  wine  add  an 
ounce  of  isinglass  dissolved  in  cider,  and  six  whole 
eggs.  Close  it  up,  let  it  stand  six  months,  and 
then  bottle  it. 

To  make  an  iim'iation  of  Cyprua  -urme. 

To  ten  gallons  of  water  put  ten  quarts  of  the 
juice  of  white  elder  berries,  pressed  gently  from 
the  berries  by  the  hand,  and  passed  through  a  sieve, 
without  bruising  the  seeds,  add  to  every  gallon  of 
liquor  three  pounds  of  Lisbon  sugar,  and  to  the 
whole  quantity  two  ounces  of  ginger  sliced,  and 
one  oui\ce  of  cloves.  Boil  this  nearly  an  hour, 
raking  ofl'the  scum  as  it  rises,  and  pour  the  whole 
to  co(d,  in  an  open  tub,  and  work  it  with  aie  yeast, 
spread  upon  a  toast  of  bread  for  three  days.  Tlien 
turn  it  into  a  vessel  that  will  just  hold  it,  adding 
about  a  pound  and  a  half  of  b'uised  raisins,  to  lie 
in  the  Tuiuur  till  drawn  oft",  which  should  not  be 
done  till  the  wine  is  fine. 

I'his  wine  is  so  much  like  the  fine  rich  wine 
brought  from  tlie  island  of  Cyprus,  in  colour,  taste, 
and  flavour,  that  it  has  decei\ed  the  best  judges. 
To  make  elder-foiuer  ■anne;  or  English  Fronliiuuc. 

Boil  eigliteen  pounds  of  white  powdered  sugar 
in  six  gallons  of  water,  and  two  «  hites  of  eggs  well 
beaten;  skim  it,  and  \>u\.  in  a  quarter  of  a  peck  of 
elder-fiowers;  do  not  keep  them  on  the  fire.  When 
cool,  stiril,  and  put  in  six  sprionsful  of  lemon  juice, 
four  or  five  of  yeast,  and  beat  well  into  the  liipior; 
stir  It  well  every  day;  [lut  sis  pounds  of  the  best 
raisins,  stoned,  into'  the  cask,  and  tun  the  \iine. 
Stop  it  close,  and  bottle  i.i  six  months.  When 
well  kept,  tills  wine  will  pass  \ery  well  for  Fron- 
tiniac. 

Another. — To  six  gallons  of  spring  water  put  six 
pounds  ofsivn  raisitis  cut  small,  and  a  d-  ien  pouods 
of  fine  su.^ar;  bill  the  whole  lOi,ether  lor  about  an 
boar  and  a  half.     When  tlie  liijuor  is  cold,  put 


half  a  peck  of  ripe  Ider-flowers  in,  with  about  » 
gill  of  lemon  juice,  and  half  the  quantity  of  ale 
veast.  Cover  it  up,  and  after  standing;  three  day;i, 
strain  it  oil".  Now  pour  it  into  a  cask  that  is  quite 
clean  and  that  will  hold  it  with  ease.  When  this 
is  done,  put  a  quart  of  Rhenish  wine  to  every  gal- 
lon; let  llie  bung  be  slightly  put  in  for  twe]\e  or 
fourteen  days;  tlien  stop  it  down  fast,  and  jiiit  it  in 
a  cool  drv  place  for  four-  or  five  moiuhs,  till  it  hv 
quite  settled  and  fine;  tliei.  bottle  it  oft'. 
Imitation  of  port  -wine. 

Take  6  gallons  of  good  cider;  1^  gallons  ofpo;l 
wine;  Ij  gallons  of  the  juice  of  elder-berries;  3 
quarts  of  brandy;  1^  ounces  of  cochineal.  This 
will  pro('',ce  9^  gallons. 

Bruise  the  cochineal  very  fine,  and  put  it  with 
the  brr.ndy  into  a  stone  bottle;  let  it  remain  at  least 
a  fortnight,  shaking  it  well  once  or  twice  every 
day;  at  the  end  of  tliat  time  procure  the  cider,  and 
put  five  gallons  into  a  nine  gallju  cask,  add  to  it 
the  elder  juice  and  port  wine,  then  the  brandy  and 
cochineal.  Take  the  remaining  gallon  of  cider  to 
rinse  out  the  bottle  that  contained  the  brandy;  and 
lastly,  pour  it  into  the  cask,  and  bung  it  down 
very  close,  and  in  six  weeks  il  will  be  i-eady  for 
bottling. 

It  is,  however,  sometimes  not  quite  so  fine  as 
could  be  wished:  in  that  case  add  two  ounces  of 
isinglass,  and  let  it  remain  a  fortnight  or  three 
weeks  lotiger,  when  it  will  be  perfectly  bright:  it 
would  not  be  amiss,  perhai»s,  if  tlie  quantity  of 
isinglass  mentioned  was  added  to  the  wine  before 
it  was  bunged  down;  it  will  tentl  v"ry  considera- 
bly to  improve  the  body  of  the  wine.  If  it  should 
not  appear  sufficiently  rough  flavoured,  add  aa 
ounce,  or  an  ounce  and  a  halt' of  roche-alum,  which 
will,  in  most  cases,  impart  a  sufficient  astringencj. 

After  it  is  bottled,  it  must  be  packed  in  as  cool 
a  place  as  possible.  It  will  be  fit  for  using  in  a  few 
months;  but  if  kept  longer,  it  will  be  greatly  im- 
proved. 

Wortlebei^y  or  bilbei~ry  loine. 

Take  of  cold  soft  water,  6  gallons;  cider,  6  gal- 
lons; berries,  8  gallons.  Ferment.  Mix,  raw  su- 
gar, 20  pounds;  tartar,  in  fine  powder,  4  ounces. 
Add  ginger,  in  powder,  4  ounces;  lavender  and 
rosemary  leaves,  2  handoful;  rum  or  British  spirits, 
1  gallon.  'I'his  will  make  18  gallons. 
Birch  rvine. 

The  season  for  obtaining  the  liquor  from  birch- 
trees,  is  in  the  latter  end  of  February,  or  liie  be- 
ginning of  March,  before  the  leaves  shoot  out,  and 
as  the  sap  begins  to  rise.  If  the  time  is  delayed, 
the  juice  will  grow  too  thick  to  be  drawn  out.  It 
sliould  b"^  as  lliiii  and  clear  as  possible.  The  me- 
thod of  procui'ing  the  juice  is  l)y  boring  holes  in 
the  trunk  of  the  liee,  and  fixing  faucets  of  elder; 
but  care  should  be  taken  not  to  tap  it  in  too  many 
places  at  once,  for  fear  of  injuring  the  tree.  li"  the 
tree  is  large,  it  may  be  bored  in  five  or  six  places 
at  once,  and  botiies  are  to  be  placed  under  thp 
aperture  for  the  sap  to  flow  into,  ^^l)en  four  or 
fivegallonshave  been  extracted  from  dift'ereot  trees, 
cork  the  bottles  ven.'  close,  and  wax  them  till  the 
wine  is  to  be  made,  which  should  be  as  so  mi  a< 
possible  atur  the  sap  has  been  obtained.  Boil  the 
sap,  and  put  four  pounds  of  loaf  sugar  to  eve' \  gal- 
lon, also  the  peel  of  a  lemon  cut  thin;  then  iioi'  it 
again  for  nearly  an  hour,  skimming  it  all  the  time. 
Now  pour  il  into  a  tub,  aiid  r.s  soon  as  it  is  almoiil 
cold,  work  it  with  a  ttjast  spreail  with  yeast,  and 
let  it  stand  five  or  six  days,  sti;riiig  it  twice  or 
three  limes  each  day.  Into  a  ca.-.k  thai  will  conlaif 
il,  put  a  ligbte<l  brimstone  match,  sti  p  it  up  lili 
the  iuatcli  is  burnt  out  ai-rl  thee  pjur  the  wine  intc 
il,  pulling  liie  bung  Jjgntly  in,  till  it  has  done 
working.   Bung  il  very  close  for  about  tl->r»^e  iiioiith.. 


WINES. 


li" 


dim  th"n  j-ottle  it.     It  will  be  good  in  a  week  after 

h  is  put  into.'Mie  bottles. 

»^7(oMfv.— Hirtli  wine  may  oe  made  with  raisins, 
m  the  tollowing  manner:  To  a  hogshead  of  bitcli- 
water,  take  four  hundred  of  Malaga  raisins:  ])ick 
them  clean  from  the  stalks,  and  cut  them  small. 
Then  boil  the  bircii  li(juor  for  onr  hour  at  least, 
skim  it  well,  and  let  it  stand  till  it  be  no  warmer 
than  milk.  Then  put  in  the  raisins,  and  let  it 
stand  •jlose  covered,  stirring  it  well  four  or  five 
times  ever)  day  l?oil  all  the  stalks  in  a  gallon  or 
two  of  birch  litjuor,  which,  when  added  to  the  other, 
wlien  almost  coM,  will  give  it  an  agreeable  roui^h- 
riess.  Let  it  stand  ten  days,  then  put  it  in  a  cool 
eellar,  and  when  it  has  done  hissing  in  the  ve«sel, 
stop  it  up  close.  It  must  stand  at  least  nine  months 
before  it  is  bottled. 

Blachberry  -wine. 
Having  proeureil  berries  that  are  fully  ripe,  put 
them  into  a  large  vessel  of  wood  or  stone,  with  a 
cock  in  it,  and  pour  upon  them  as  much  boiling 
water  as  will  cover  them.  As  soon  as  the  heat  will 
|)ermit  the  hand  to  be  put  into  the  vessel,  bruise 
them  well  till  all  the  berries  are  broken.  Then 
let  them  stand  covered  till  the  berries  begin  to  rise 
towards  the  top,  which  they  usually  do  in  three  or 
four  days.  Tiien  draw  off  the  clear  into  another 
vessel,  and  add  to  every  ten  quarts  of  this  liquor,  a 
pound  of  sugar.  Stir  it  ■well  and  let  it  stand  to 
worl:  a  week  or  ten  days,  in  another  vessel  like 
the  first.  Then  draw  it  off  at  the  cock  tiiroiigh  a 
jelly-b.-ig  into  a  large  vessel.  I'ake  four  ounces 
of  isinglass,  and  lay  it  to  steep  twelve  hours  in  a 
pint  of  white  wine.  'I'he  next  morning,  boil  it  ujion 
a  slow  fire  till  it  is  all  dissolved.  Then  take  a  gal- 
lon of  blackberry-juice,  put  in  the  dissolved  isin- 
glass, give  them  a  Loil  together,  and  pour  all  into 
the  vessel.  Let  it  stand  a  few  days  to  purge  and 
settle,  then  draw  it  off,  and  keep  it  in  a  cool  place. 
Spruce  wine. 
For  this,  which  is  only  a  superior  sort  of  Avhite 
spruce  beer,  jjroceed  as  follows:  To  every  gallon 
of  water  take  1^  lbs.  of  honey,  and  ^  lb.  of  fine 
starcli.  The  starch  however,  previously  to  its  be- 
ing blended  with  the  honey,  li(iuor  or  syrup,  must 
be  reduced  to  a  transparent  jelly,  by  boiling  it  | 
with  part  of  the  water  pui-posely  preserved.  A  ' 
quarter  of  a  pound  of  essence  of  spruce  may  be  used 
to  6  gallons  of  water;  and  the  sa.me  method  may  be 
pursued  in  working,  fining  and  bottling,  as  directed 
for  white  spruce  beer. 

Spruce  is  a  wholesome  and  pleasant  drink  to 
those  who  are  used  to  it,  and  persons  soon  bec;)me 
habituated.  It  contains  a  vast  (juantity  of  fixed  air, 
which  is  extremely  bracing;  and  the  use  of  this 
liquor  is  particularly  to  be  recommended  to  such 
as  are  troubled  witli  scorljulic  humours,  or  have 
the  gravel.  It  isctiiefly  used  in  summer. 
Juniper-berry  ivine. 
Take  of  cold  soft  water,  18  gallons,  Malaga  or 
Smyrna  raisins,  35  lbs.  juniper  berries,  9  quai-ts, 
red  tartar,  4  ounces,  wormwood  and  sweet  maijo- 
ram,  each  '2  handsful,  British  spirit,  two  quarts  or 
more.  Ferment  for  ten  oriwelve  days.  1  his  will 
make  eighteen  gallons. 

To  make  tlamson  wine. 
Take  of  cold  soft  water,  11  gallons,  damsons,  8 
gallons.      Ferment.     Mix  raw  sugar,  30  lbs.  red 
tartar,  in  fine  powder,  0  oz.     Add  brandy,  1  pal- 
Ion.     This  will   make  IS  gallons. 

"  When  the  miisl,^''  sa\  s  Mr  Carnell,  "  has  fer- 
mented '2  days,  (during  which  tini-j  it  should  be 
itirred  up  two  ur  three  times,)  t.ike  out  of  the  vat 
about  '2  or  3  (piMit.s  of  Uie  stones,  and  break  them 
and  liie  kernels,  and  then  return  them  into  the  vat 
Aga'.i;." 

^iiwlher  method. — Take  a  considerable  quantit 


of  damsons  and  common  plums  ir.clirin!;  to  ripe- 
ness: slit  them  in  halves,  so  that  the  stones  maybe 
taken  out,lli:n  mash  tliem  gently,  and  add  a  little 
water  and  iioney.  Add  to  eveiy  gallon  ot  the  pulp 
a  gallon  of  spring  water,  with  a  few  bay  leaves  and 
cloves;  boil  the  mixtUi'-e,  and  add  as  much  sugar  as 
will  sweeten  it;  sk'm  ofi'the  froths,  and  let  it  cool. 
Now  press  the  fruit,  S(|ue(ziiig  out  the  liquid  part, 
strain  all  through  a  fine  straiil^er,  and  put  tlse  wa- 
ter and  juice  together  in  a  cask.  Having  allowed 
the  wliole  to  stand  .and  ferment  for  thre'e  or  foUF 
d.ays,  fine  it  with  white  sugar,  flour  and  white  of 
eggs;  draw  it  off  into  bottles,  then  cork  it  well. 
In  twelve  days  it  will  be  ripe,  and  will  taste  like 
weak  Port,  having  the  flavour  of  Canary. 

Another. — (iatlier  the  damsons  on  a  dry  day, 
weigh  them,  and  tlien  bruise  (hem.  Put  (hem  into 
a  stein  tliat,  has  a  cock  in  it,  and  to  every  8  pounds 
of  fruit  add  a  gallon  of  water.  Boil  'the  water, 
skim  it  and  put  it  scalding  hot  to  the  fruit.  Let 
it  stand  two  days,  then  draw  it  off  and  put  it  into  a 
vessel,  and  to  every  gallon  of  liquor  put  2^  lbs.  of 
fine  sugar.  P'ill  up  the  vessel,  and  slop  it  close, 
and  the  "onger  it  stands  the  better.  Keep  it  for 
twelve  months  in  the  vessel,  and  tiien  bottle,  put- 
ting a  lump  of  sugar  into  every  l)oltle.  The  small 
damson  is  the  best  for  this  purpose. 
Cherry  ivine. 
Take  of  cold  soft  water,  10  gallons — cherries,  10 
gallons — FermeiU.  Mix  raw  s-jgar,  30  lbs. — red 
tartar,  in  fine  powder,  3  oz.  Add  brandy,  2  or  3 
qu.irts.      This  will  make  18  gallons. 

Two  days  alter  the  cherries  have  been  in  the 
vat,  Mr  Carnell  says,  we  should  take  out  about  3 
quarts  of  the  cherry  stones,  break  them  and  the 
kernels,  and  return  them  into  the  vat  again. 

Jlnother. — Take  cherries  nearly  ripe,  of  any  ped 
sort,  clear  them  of  the  stalks  and  stones,  then  put 
them  into  a  glazed  earthen  vessel,  and  sqtteeza 
them  to  a  pulp.  Let  th-.m  remain  in  this  state  for 
12  hours  to  ferment;  then  put  them  into  a  linen 
cloth  not  too  fine  and  press  out  the  juice  with  a 
pressing  board,  oi*  any  other  cotivenient  instru- 
ment. Now  let  tlie  liquor  sta..d  till  the  scum  ri- 
ses, and  Willi  a  ladle  or  skimmer  take  it  clean  off; 
then  pour  the  clear  part,  by  inclination,  into  a  cask, 
where,  to  each  gallon,  put  a  pound  of  the  best  loaf 
sugar,  and  let  it  ferr  eiit  for  seven  or  eight  days. 
Draw  it  off,  when  clear,  into  lesser  casks  or  bot- 
tles; keep  it  cool,  as  otlier  wines,  and  in  ten  or 
twelve  days  it  will  be  ri])e. 

7  0  make  JSIordla  wine. 
Cleanse  from  the  stalks  sixty  pounds  of  Morella 
cherries,  and  bruise  them  so  that  the  stones  shall 
be  broken.  Now  pr,  ss  out  the  juice  and  mix  it 
with  6  gallons  f  f  sherry  wine,  and  4  gallons  of 
warm  water.  Having  grossly  powdered  separate 
ounces  of  nutmeg,  cinnamon,  and  mace,  hang  them 
sei)arately,  in  ^mall  bags,  in  the  cask  containing 
the  mixture.  Bung  it  down  and  in  a  few  weeks  it 
will  become  aderuiously  fiavomed  wine. 
To  make  peach  wine. 
Take  of  cold  soft  w.Ater,  18  gallons,  refined  su- 
gar, 25  lbs.  honey,  6  lbs.  white  tartar,  in  fine  r>ow- 
der,  2  ounces,  p'ja -hes,  sixty  or  eighty  in  num- 
ber. Ferment.  Then  add  2  gallons  of  brandy. 
This  will  make  18  g-dlons. 

The  Jirst  drAsion  is  to  be  put  into  the  vat.  and 
the  day  after,  befre  the  peaches  are  put  in,  take 
the  stones  from  them,  break  them  and  the  kernels, 
then  ]>ut  tliem  am:  the  [»ulp  into  the  vat,  ami  pro- 
ceei!  with  the  general  [irocess. 

Peach  and  apricot  wine. 

Take  peaches,   luctaiines,  kc.  pare  them,  and 

take  the  stones  out;  llien  slice  lUem  thin,  and  pour 

over  them  from  a  gallon  to  two  gallons  of  water, 

and  a  c  '.trt  of  while  wiie.      Place  the  wiiole  on  a 


Ill 


UXTVEllSAL  RECEIPT  BOOK. 


fire  to  simmer  gently  for  a  consitlerable  time,  till 
tiic  sliced  fruit  becomes  soft;  pour  otf  llie  licjuid 
o;irt  iiuo  -^tiotlier  vessel  coiitaiiiius^  more  peaclies 
t.iat  have  bccu  sliceil  but  not  heated;  let  them  stand 
(ir  twelve  liours,  then  pour  out  ibe  liquid  part,  and 
press  wliat  remains  through  a  fine  iiair  bag.  Let 
the  whole  be  now  put  into  u  cv.^'k  to  ferment;  a<hl 
o!  loaf  sugar,  a  pound  and  a  lu.lf  to  each  gallon. 
Uoil  wtdl,  an  ounce  of  berften  cloves  in  a  quart  of 
white  wine,  and  add  it  to  the  aljove. 

Apricot  wine  may  be  made  by  only  bruising  the 
fruit  and  poming  the  hot  li(|uor  over  it.  Tliis 
vine  does  not  reipiire  so  much  sweetening.  To 
give  it  a  curious  flavour,  bcil  an  ounce  of  mace,  and 
half  an  ounce  of  nutmegs,  in  a  quart  of  wldte  wine; 
and  then  the  wine  is  fermenting  pour  the  liquid 
ill  hot.  Jn  about  twenty  days,  or  a  month  these 
w  nes  will  be  fit  for  bottling. 

Apricot  wine. 

Boil  together  three  pounds  of  sugar,  and  three 
quarts  of  water;  and  skim  it  well.  Put  in  six 
|M)unds  of  apricots  pared  and  stoned,  and  let  them 
boil  till  they  become  temler.  Tlien  take  them  up, 
and  when  the  litjuor  is  cold,  bottle  it.  After  lali- 
ing  out  itie  aiiricots,  let  the  ruiuor  be  boih  d  «illi 
a  sprig  of  flowered  clary.  The  apricots  will  make 
marmalade,  and  be  very  good  for  present  use. 
hemun  ivine. 

Pare  off  the  i-iiids  of  6  large  lemons,  cut  them, 
and  squeeze  out  the  juice.  Steep  the  rinds  in  the 
juice,  and  i)ut  to  it  a  (piart  of  brandy,  l^et  it 
stand  three  days  in  an  eaialun  pot  close  stopped; 
then  squeeze  6  more,  and  mix  with  it  2  quarts  of 
S|)ring  water,  and  as  much  sugar  as  will  sweeten 
the  whole.  i5oil  the  water,  lemons,  and  sugar  to- 
gether, and  let  it  stand  till  it  be  cool.  I'hen  add  a 
quart  of  white  wine,  and  tlie  other  lemons  and 
brandy;  mix  them  together,  and  run  it  tiirough  a 
tlannel  bag  into  some  vessel.  Let  it  stand  three 
months  and  then  bottle  it  oft".  Cork  the  bottles 
■well;  kee\i  it  cool,  and  it  will  be  fit  to  drink  in  a 
mcnth  or  six  w  eeks. 

Another. — Pare  5  dozen  of  lemons  very  thin,  put 
the  peels  into  5  qv  irts  of  French  brandy,  and  iet 
them  stand  li  days.  Then  make  the  juice  into  a 
sji-up  with  3  lbs.  of  single  refined  sugar,  and  when 
tiie  peels  are  ready,  boil  15  gallons  of  water  with 
i()  lbs.  of  single  refined  sug'.r  fur  half  an  hour. 
Then  put  it  into  a  tub,  and  when  cool  add  to  it  one 
spoonful  of  yeast,  and  let  it  work  two  days.  Then 
tun  it,  and  put  in  the  brandy,  peels,  aiid  syru[>. 
Stir  them  all  together,  and  close  up  the  cask.  Let 
it  stand  three  months,  then  bottle  it,  and  it  will  be 
ss  pale  and  as  fine  as  any  citron  water. 
Apple  luldte  ivhie. 

Take  of  cald  soft  water,  '2  gal'^ns,  apples,  well 
bruised,  3  nushels,  honey,  10  lbs.,  white  tartar,  '2 
ounces,  1  nuuneg,  in  powder,  rum,  3  quai-ts.  This 
will  make  l!i  gallon.-'. 

To  mtike  apple  ivine. 

To  evety  gallon  of  a|)i)le  juice,  immediately  as  it 
«omes  frou]  the  press,  aild  'i  lbs.  of  coniuiou  loaf 
sugar;  boi!  il  as  long  as  any  scum  rises,  then  strain 
it  through  a  sieve,  and  let  it  cool;  add  some  gooil 
yeast,  and  stir  il  well;  let  it  work  in  the  tub  for 
two  or  three  weeks,  or  till  the  head  begins  to  Hat- 
ten,  then  sUim  ofi"  the  head,  draw  it  clear  off,  and 
tun  it.  When  made  a  year,  rack  it  oft",  and  fine  it 
with  isinglass;  then  add  ^  a  pint  of  the  best  recti- 
fied si)irit  of  wine,  or  a  pint  of  French  brandy,  to 
everv  8  gallons. 

Apple  red  -wine. 

Take  of  cold  soft  water,  2  gallons,  apples, 
veil  bruised,  3  bushels.  Ferment.  Mix,  raw 
sugar,  15  lbs.,  beet  root,  sliced,  4  lbs.,  red  tiutar, 
in  fine  powder,  3  oz.  then  add  ginger,  in  powder, 


I  .3  oz.  rosemary  and  lavender  leaves,  of  each  tw 
I  haiidsful,  British  spirits,  2  quarts.  7'his  vifl 
I  make  18  gallons.  .>'' 

To  make  qnince  -unne. 
Gather  the  quinces  when  pretty  rijie,  in  a  dry 
da_  ,  rub  oft'  the  down  with  a  linen  cloth,  liien  la> 
them  in  hay  or  straw  for  te  days,  to  perspire. 
Xow  cut  them  in  quarters,  take  out  the  cores  aiwt 
il  bruise  them  well  in  a  mashing  tub  with  a  wooden 
I  pestle.  Squeeze  out  the  liquid  part,  l)y  pressing 
I  them  ill  a  hair  bag,  by  degrees,  in  a  cider  press; 
strain  tliis  liquor  through  a  fine  sieve,  ihen  warm  it 
g'  ntly  over  a  fire,  and  skim  it,  but  do  not  suffer  it 
to  boil.  Now  sprinkle  into  it  some  loaf-sugar  re- 
duced to  powder;  then  in  a  gallon  of  water  and  a 
quart  of  white  wine,  boil  12  or  14  large  quinces 
thir.ly  sliced;  add  2  lbs.  of  fine  sugar  and  tlien 
strain  oft'llie  liquid  jiart,  and  mingle  it  with  the  na- 
tural juice  of  the  quinces;  put  tliis  into  a  cask  (not 
to  fill  it)  and  mix  them  well  togetlier;  then  let  it 
stand  to  settle;  put  in  2  or  3  whites  of  eggs,  then 
draw  it  off".  If  it  be  not  sweet  enough,  add  more 
sugar,  and  a  quart  of  the  best  Malmsey.  To  make 
it  still  better  boil  a  ^  lb.  of  stoned  raisins,  and  ^  an 
oz.  of  cinnamon  bark  in  a  quart  of  the  liquor,  to 
the  consumption  of  a  third  part,  and  straining  it, 
put  it  into  the  cask  when  the  wine  is  fermenting. 

Another. — Take  20  large  quinces,  gathered  when 
they  are  dry  and  full  ripe.  Wijie  th.em  clean  with 
a  coarse  cloth,  and  grate  them  wiih  a  large  grateror 
rasp  as  near  the  cores  as  possible;  but  do  not  touch 
the  c(u-es.  Boil  a  gallon  of  spring- water,  throw  in 
the  quinces,  and  let  them  boil  softly  about  a  ^  of 
an  hour.  Then  strain  them  «ell  into  an  earthen 
[laii,  'in  2  lbs.  of  double  refined  sugar.  Pare  the 
peel  of  2  large  lemons,  throw  them  in,  and  squeeze 
the  juice  through  a  sieve.  Stir  it  abr-  ♦.  till  it  be 
very  ci'ol,  and  then  toast  a  thin  bit  ot  bread  very 
brow  n,  rub  a  little  yeast  on  it,  and  let  the  whole 
stand  close  covered  24  hours.  Then  takg  out  the 
toast  and  lemon,  put  the  wine  in  a  ca^k,  keep  it 
three  mcnlhs,  and  then  bottle  it.  If  a  20  gallon 
I  cask  is  wanted,  let  it  stand  six  months  iK-fore  bot- 
tling il;  and  remember,  when  straining  the  quinces, 
to  wring  them  hard  in  a  coarse  cloth. 
Orange  ivine. 
Put  12  lbs.  of  powdered  sugar,  with  the  whiles 
of  8  or  10  eggs  well  beaten,  into  6  gallons  of  spring 
water;  boil  tliem  |  of  an  hour;  when  cold,  put  into 
it  0  spoonsful  of  yeast  ami  the  j'lice  of  12  lemons, 
which  being  pared,  must  stand  with  2  lbs.  of  white 
sugar  in  a  tankard,  and  in  the  morning  skim  off  the 
top,  and  then  put  ft  into  the  water;  add  the  juice 
and  rinds  of  50  oranges,  but  not  the  while  or  pithy 
parts  of  the  rinds;  let  it  work  all  together  2  days 
and  2  nights;  then  add  two  quarts  of  lihenish  or 
white  w  ine,  and  put  it  into  the  vessel. 

.Another. — To  6  gallons  of  water  put  15  lbs.  of 
soft  sugar;  before  it  boils,  add  the  whites  of  six 
eggs  Will  beaten,  anil  take  oft' the  sc'jni  as  it  rises; 
boil  it  ^  an  hour:  when  cool,  add  the  juice  of  56 
oi'anges,  and  two-thirds  of  the  peels  cut  very  thin; 
and  immerse  a  toast  covered  with  yeast.  In  u 
month  after  it  has  been  in  the  cask,  add  a  pirit  of 
branily  and  2  quarts  of  Rhenish  wine:  it  will  be  tit 
to  bottle  in  3  or  4  months,  but  it  should  remain  'r. 
bottle  for  12  months  before  it  is  drank. 

'Jo  make  o'<-ang'^  and  lemon  ivine. 
Orange  wine  of  a  superi(<r  qualitv  may  be  made 
with  2  lbs.  o!  clayed  sugar,  and   1   lb.   of  .Malaga 
i  raisins  to  each  gallon  of  water,  to  which  add  the 
juice  and  peel  of  an  orange,  and  to  every  100  gal- 
lons of  fluid  4  lbs.  of  Ulienish  tartar. 

'I'wo  lbs.  of  honey,  1  lb.  of  Malaga  raisins,  will- 
the  juice  and  peel  of  a  large  orange,  to  e\ery  gal- 
lon of  water,  aud41bs.  of  Khenish  tarU*'-  to  every 


VMNES. 


129 


10<1  gallons  fluid,  will  make  an  orange  wine  still 
superior  to  the  former.  Steep  and  press  the  fruit, 
aril!  expend  ilie  tuitar  in  setting,  raising,  and  cut- 
ting the  backs:  the  orange  peel  and  juice  are  not 
to  be  added  until  the  last  stage  of  fermentation, 
that  is  on  cutting:  they  will  possess  infinitely  more 
vinosity  than  tlie  ordinary  orange  wines,  indeed, 
nearly  as  much  as  the  juice  of  the  vine. 

I^einon  wine,  equally  delicious,  may  be  made  in 
a  similar  manner:  both  tliese  wines,  as  they  ad- 
vance in  age,  lose  much  of  the  grosser  part  of  the 
orange  and  lemon  flavour;  one  approaciies  tiie  ber- 
gamot  and  the  otiiera  fine  citron,  and  become  fra- 
grant as  thev  advance  in  years:  they  will  i)e  more 
unproved  if'treacle  be  used,  divested  of  its  colour 
and  burnt  flavour. 

To  make  parsnip  ivine. 

To  12  pounds  of  parsnips,  cut  in  slices,  add  4 
gallons  of  water;  boil  them  till  they  become  quite 
soft.  S<iueeze  the  liquor  well  out  of  them,  run  it 
through  a  sieve,  and  add  to  every  gallon  3  pounds 
of  loaf  sugar.  Boil  the  whole  three  quarters  of  an 
hour,  and  when  it  is  nearly  cold, add  a  little  yeast. 
Let  it  stand  for  ten  days  in  a  tub,  stirring  it  every 
day  from  the  bottom,  then  pui  it  into  a  cask  for 
twelve  months:  as  it  works  over,  fill  it  up  every 
day. 

White  mead  -wine. 

Take  of  cold  soft  water,  seventeen  gallons,  white 
currants,  six  quarts.  Ferment.  Mix  honey,  30 
pounds,  white  tartar,  in  fine  powder,  3  oz.  Add 
balm  and  sweetbriar,  each  i  handsful,  white  bran- 
dy, 1  gallon.  This  will  make  18  gallons. 
Red  mead  or  metheglin  wine. 

Take  of  cold  soft  water,  17  gallons,  red  currants, 
fi  ((uarts,  black  currants,  2  quarts.  Ferment.  Mix, 
honey,  25  pounds,  beet  root,  sliced,  1  pound,  red 
tartar,  in  fine  powde.',  4  oz.  Add  cinnamon,  in 
pdwder,  2  oz.  brandy,  1  gallon.  This  will  make 
IS  gallons. 

Another. — Fermented  mead  is  made  in  the  pro- 
portion of  I  pound  cf  honey  to  3  pints  of  water;  or 
by  boiling  over  a  moderate  fire,  to  two-thirds  of 
the  quantity,  three  parts  Mater  and  one  part  honey. 
I'he  liquor  is  then  skimmed  and  casked,  care  be- 
ing taken  to  keep  the  cask  full  while  fermenting. 
During  the  fermenting  process,  the  cask  is  left  un- 
stopped and  exposed  to  the  sun,  or  in  a  warm 
room,  until  the  working  cease.  The  cask  is  then 
biniged,  and  a  few  months  in  the  cellar  renders  it 
fit  for  use.  Mead  is  rendered  more  vinous  and 
pleasant,  by  the  addition  of  cut  raisins,  or  other 
fruits,  boiled  after  the  rate  of  half  a  pounil  of  rai- 
sins to  six  pounds  of  honey,  with  a  toasted  crust  of 
hiead,  an  ounce  of  salt  of  tartar  in  a  glass  of  bran- 
dy, being  added  to  the  licjuor  when  casked;  to 
which  some  add  five  or  six  drops  of  the  essence  of 
cinnamon;  others,  pieces  of  lemon  peel  with  vari- 
ous syrups. 

Walnut  mead  ivine. 

To  every  gallon  of  water  put  three  poimds  and  a 
half  of  honey,  and  boil  them  together  three  ([uar- 
(ers  of  an  hour.  Then  to  every  gallon  of  liquor  put 
about  two  dozen  of  walnut  leaves,  pour  the  boiling 
liquor  upon  them,  and  let  them  stand  all  night. 
I'hen  take  out  the  leaves,  put  in  a  spoonful  of 
yeast,  and  let  it  work  for  two  or  three  days.  Then 
make  it  up,  and  after  it  has  stood  for  three  months, 
bottle  it. 

To  make  American  honey  ivine. 

Put  a  quantity  of  the  comb,  from  which  honey 
has  been  drained,  in  a  tub,  and  add  a  barrel  of  ci- 
dt-r,  immediately  from  the  press;  this  mixture  stir, 
and  leave  for  one  night.  It  is  then  strained  before 
'ermentatiou;  and  honey  added,  until  the  specific 
gravity  of  the  liquor  is  sufficient  to  be.ir  an  egg.  It 
IS  then  i>ut  into  a  barrel^  and  after  the  fermentatioa 
R 


is  commenced,  the  cask  is  filled  every  dny,  for 
three  or  four  days,  that  the  froth  may  work  out  oi 
the  bung-hole.  When  the  fermentation  mode/ates, 
put  tbe  bung  in  loosely,  lest  stopping  it  tight  might 
cause  the  cask  to  hurst.  At  the  end  of  five  or  six 
weeks,  the  liquor  is  to  be  drawn  ofl"into  a  tub,  and 
the  whites  of  eight  eggs,  well  beaten  up,  with  a 
pint  of  clean  sand,  are  to  be  put  into  it:  then  add  a 
gallon  of  cider  spirit;  and  after  mixing  the  whole 
together,  return  it  into  the  cask,  which  is  to  be 
well  cleaned,  bunged  tight,  and  placed  in  a  proper 
situation  for  racking  oft",  when  fine.  In  the  month 
of  April  following,  draw  it  ofl'  into  kegs,  for  use; 
and  it  will  be  equal  to  almost  any  foreign  wine. 
Cowslip  red  wine. 

Take  of  cold  soft  water,  18  gallons,  Smyrna  rai- 
sins, 40  lbs.  Ferment.  Mix  beet-root,  sliced,  3 
pounds,  red  tartar,  in  fine  powder,  2  oz.  Add 
cowslip-flowers,  14  lbs.  cloves  and  mace,  in  pow- 
der, 1  oz.  Brandy,  1  gallon.  This  will  make  18 
gallons. 

Cowslip  white  ivine. 

Take  of  cold  soft  water,  18  gallons,  Malaga  rai- 
sins, 35  lbs.  white  tartar,  in  fine  powder,  2  oz. 
Ferment.  Mix  cowslip-flowers,  16  lbs.  Add 
white  brandy,  1  gallon.  This  will  make  18  gal- 
lons. 

Cowslip  mead 

Is  made  in  this  manner:  to  15  gallons  of  water 
\iut  30  pcunds  of  honey,  and  boil  it  till  1  gallon  be 
wasted.  Skim  it,  take  it  oft' the  fire,  and  have  rea- 
dy 16  lemons  cut  in  halves.  Take  a  gallon  ol  the 
liquor,and  put  it  to  the  lemons.  Put  I  he  rest  of  the 
li(|uor  into  a  tub,  with  7  pecks  of  cowslijjs,  and  let 
them  stand  all  night.  Then  put  in  the  li<iuor  with 
the  lemons,  8  spoonsful  of  new  yeast,  and  a  hand- 
ful of  sweetbriar.  Stir  them  all  well  together,  and 
let  it  work  three  or  four  days.  Then  strain  it,  put 
it  into  the  cask,  and  after  it  has  stood  six  months, 
bottle  it  off. 

Cider  white  ivine. 

Take  of  cold  soft  water,  2  quarts,  cider,  9  gal- 
lons, honey,  8  pounds,  white  tartar,  in  fine  powder, 
2  oz.  Ferment.  Mix  cinnanion,  cloves,  and 
mace,  2  oz.  Add  rum,  ^  gallon.  This  will  make 
9  gallons. 

Cider  red  wine. 

Take  of  cold  soft  water,  3  gallons,  cider,  16  ga> 
Ions,  honey,  10  pounds.  Ferment.  Add  raw  sitgai, 
4  pounds,  beet-root,  sliced,  4  pounds,  red  tarta^-,  ir. 
fine  powder,  6  oz.  Mix  sweet  marjoram  and 
sweetbriar,  3  handsful,  rum,  1  gallon.  This  wili 
make  18  gallons. 

Cidef  wine. 

Take  of  cold  soft  water,  4  gallons,  cidei,  15  gal- 
lons, honev,  12  pounds,  tartar,  in  fine  powder,  2 
ounces,  t'erment.  Mix  ginger,  in  powder,  6 
ounces,  sage  and  mint,  2  handsful.  Atld  British 
spirits,  one  gallon.  This  will  make  eighteen  gal- 
lons. 

Grape  red  wine. 

Take  of  cold  soft  water,  5  gallons,  black  or  red 
grapes,  40  pounds.  Ferment.  Mix  cider,  9  gal- 
lons, raw  sugar,  20  pounds,  barberry  leaves,  3 
handsful,  beet-root  sliced,  2  pounds,  red  tartar.  Id 
powder,  4  ounces.  Add  while  elder  flowers,  6 
handsful,  or  sassafras  chips,  4  pounds,  brandy,  1 
gallon.     This  will  make  18  gallons. 

Another. — Take  of  cold  soft  water  6  gallon*, 
grapes,  of  any  colour,  30  pounds.  Ferment.  Mix 
treacle,  10  pounds,  beet-root  sliced,  1^  pounds, 
red  tartar,  in  powder,  2  ounces.  Add  rosemary 
leaves,  2  handsful,  brandy,  ^  a  gallon.  This  will 
make  9  gallons. 

Another. — Take  of  cold  soft  water,  8  gallons, 
grapes,  of  any  sort,  100  pounds.  Ferment.  Mix 
raw  sugar,  20  pounds,  beet-root  sliced,  4  pounds, 


130 


LrNI\ERSAL  RECEIFr  BOOK. 


liarberrr  leaves,  4  hnndsful,  red  tartar,  in  powder, 
6  ounces.     Add  coriander  seed,  bruised,  '2  ounces, 
brandy,  6  (juai-ls.     This  will  m^ke  18  gallons. 
Grape  -white  'zvine.  ^ 

Take  of  cold  soft  water,  l.'i  gallons,  white  grapes, 
50  pounds.  FermcMit.  Mix  refined  sugar,  25 
pounds,  white  tartar,  in  powder,  3  ounces.  Add 
clary  seed  bruiseil,  3  ounces,  or  clary  flowers,  G 
handsful,  ruin,  1  gallon.  This  will  make  18 
gallons. 

To  make  nusin  -wine  equal  to  sherry. 

Let  ti»e  r.tisins  be  well  waslied  and  picked  from 
the  stalks;  to  every  pound  thus  prepared  and  chop- 
ped, add  1  quart  of  water  which  has  been  boiled 
and  has  stood  till  it  is  cold.  Let  the  whole  stand 
m  'he  vessel  tor  a  month,  being  fr'^quently  stirred. 
Now  let  the  raisins  betaken  from  the  cask,  and  let 
the  liquor  be  closelv  stopped  in  the  vessel.  In  the 
course  of  a  month,  let  it  be  racked  into  another 
vessel,  leaving  all  the  sediment  behind,  which 
must  be  repealed  till  it  becomes  fine,  when  add  to 
even*  ten  srallons  six  pounds  of  fine  sugar,  and  one 
dozen  of  Seville  oranges,  the  rinds  being  pared 
very  thin,  and  infused  in  two  quarts  of  brand}-, 
vhich  should  be  added  to  the  liquor  at  its  last 
racking.  Let  the  whole  stand  three  months  in  the 
cask,  when  it  will  be  fit  for  bottling;  it  should  re- 
main in  the  bottle  for  a  twelve-month. 

To  give  it  the  flavour  of  Madeira,  when  it  is  in 
the  cask,  put  in  a  couple  of  green  citrons,  and  let 
them  remain  till  the  wine  is  bottled. 

Another  raisin  iviiie. — Put  two  hundred  weight 
of  misins,  with  the  stalks,  into  a  hogshead,  and  fill 
it  almost  with  spring  water;  let  them  steep  for 
about  twelve  days,  frequently  stirring,  and  after 
pouring  off  the  juice,  dress  the  raisins  and  mash 
tlieni.  The  whole  should  then  be  put  together  into 
a  very  clean  vessel  that  will  exactly  contain  it.  It 
■will  hiss  for  some  time,  during  which  it  should  not 
be  stirred;  but  when  the  noise  ceases,  it  must  be 
•topped  close,  and  stand  for  about  six  or  seven 
months:  and  then,  if  it  proves  fine  and  clear,  rack 
it  off  into  anotiier  vessel  of  the  same  size.  Stop 
it  up,  and  let  it  remain  for  twelve  or  fourteen  weeks 
longer,  then  bottle  it  off.  If  it  sliould  not  prove 
clear,  fine  it  down  with  three  ounces  ot  isinglass, 
and  a  quarter  of  a  pound  of  sugar-candy,  dissolved 
in  some  of  the  wine. 

Jiiiotlier  grape  luine. — To  every  gallon  of  ripe 
grapes  put  a  gallon  of  soft  water,  bruise  the  grapes, 
let  them  stand  a  week  without  stirring,  ancl  draw 
tlje  liquor  ofTfine;  to  ever)"  gnllon  of  wiue  put  three 
pounds  of  lump  sugar;  put  the  whole  into  a  vessel, 
but  do  not  stop  it  till  it  has  done  hissing,  then 
stop  it  close,  and  in  six  months  it  will  be  fit  for 
bottling. 

A  better  wine,  though  smaller  in  quantity,  will 
be  made  by  leaving  out  the  water,  and  diminish- 
ing the  quantity  of  sug^r.  Water  is  necessarj', 
onlv  where  the  juice  is  so  seantv,  or  so  thick,  as  i 
tn  cowslip,  balm,  or  black  cun-ant  wine,  that  it 
could  not  be  used  without  it. 

Claret  vine-leaf  vniie. 

'^'  \p  of  cold  soft  water,  IS  gallons,  cl'aret  vine- 
■•     ,  3   pecks.     Ferment.     ^lix  raw   sugar,   50 

iii.us,  barberrier,  6  quarts,  red  tartar,  in  fine 
povtiler,  8  ounces.  A(ld  roses,  6  or  8  handsful, 
sassafras  chips,  3  pounds.  Brandy,  one  gallon  or 
more. 

Mr  Carnell  directs  to  macerate  the  vine-leaves 
in  the  water  3  days,  ami  then  proceed  wiihthege- 
nt-ral  process.     This  will  make  18  gallons. 

Anuther. — Take  of  cold  soft  water,  11  gallons, 
elaret  vine  leaves,  2  pecks.  Ferment.  Add  cider, 
9  gallons,  raw  sugar,  30  pounds,  red  tartar,  in  pow- 
der, 6  ounces,  ^lix  cinnamon,  in  powder,  2  oz. 
2  nutmegs  in  powder,  brandy,  1  gallon.  This 
will  make  1 8  gallons. 


To  make  toine  from  frosted  potatoes. 

Wine  of  considerable  quality  may  be  made  frou 
frosted  potatoes,  if  not  so  much  frosted  as  to  havt 
become  soft  and  waterish.  The  potatoes  must  be 
crushed  or  bruised;  a  wooden  mallet  answers  the 
[)urpose.  IfapHnk  of  wood  is  made  hnllow,  in 
the  manner  of  a  shallow  bowl,  they  nr"*y  be  bruised 
with  a  mallet,  or  put  into  a  cider  press.  A  Win- 
chester bushel  muht  have  10  gallons  of  wat/r, 
prepared  by  boiling  it  mixed  with  ^  lb.  of  hrps 
and  ^  lb.  of  common  white  ginger.  This  water, 
after  having  boiled  for  about  half  an  hour,  must  be 
jioured  upm  the  bruised  potatoes,  into  a  tub  or 
vessel  suited  to  the  quantity  to  be  made.  Afttr 
standing  in  this  mixed  stale  for  three  days,  yeast 
must  be  added,  to  ferment  the  liquor.  \Vhen  the 
fermentation  has  subsided,  the  licjuor  must  be 
drawn  eft",  as  pure  as  possible,  into  a  cask,  adding 
half  a  pound  of  raw  sugar  for  eveiy  gallon.  After 
it  has  remained  in  the  cask  for  three  mouths,  it  will 
be  ready  for  use.  Farmer''s  J\lag. 
Ginger  -wine,  excellent. 

Put  into  a  very  nice  boiler  ten  gallons  of  water, 
fifteen  pounds  of  lump  sugar,  with  the  whites  of  six 
or  eight  eggs,  well  beaten  and  strained-;  mi.x  all 
well  while  c  Id;  when  the  liquor  boils  skim  it  well, 
put  in  half  a  pound  of  common  white  ginger,  bruis- 
ed, and  boil  it  twenty  minutes.  Have  ready  the 
rinds  (cut  vei^y  thin)  of  seven  lemons,  and  pour 
the  hot  liquor  on  them;  when  cool  put  it  into  your 
cask,  with  two  spoonsful  of  yeast;  put  a  quart  of 
the  warm  licpior  to  tv->  ounces  of  isinglass  sAai'- 
i7igs,  ivhisk  it  well  three  or  four  times,  and  put  ^l" 
into  the  barrel.  Next  day  stop  it  up,  ir  ihrei- 
weeks  bottle  it,  and  in  three  mouths  it  will  be  a 
delicious  and  safe  liquor. 

Another. — Take  of  cold  soft  water,  19  gallons; 
^Malaga  raisins,  50  lbs.;  while  tartar,  in  powder, 
4  oz.  Ferment.  Mix  ginger,  in  powder  or  bruised, 
•20  oz.;  18  lemons,  peel  and  juice.  Add  brar"".'.'.  2 
quarts,  or  more.     This  will  niake  18  gallons. 

Another. — Take  20  quarts  of  water;  5  lbs.  of 
sugar;  3  oz.  of  wliite  ginger;  I  oz.  of  stick  liquorice. 
Boil  them  well  together;  when  it  is  cold  put  a  lit- 
tle new  yeast  upon  it,  but  not  too  much;  then  put 
it  into  the  barrel  for  10  days,  and  after  that  bottle 
it  putting  a  lump  of  white  sugar  into  every  bottle. 

Another. — To  seven  gallons  of  water  put  19 
pounds  of  clayed  sugar,  aiio  boil  it  for  half  an  liour 
taking  otf  the  scum  as  it  rises;  then  take  a  small 
quantity  of  tlie  liquor,  and  add  to  it  9  ounces  of  the 
best  ginger  bruised.  Now  put  it  all  together,  and 
v^hen  nearly  cold,  chop  9  pounds  of  raisins  very 
small,  and  put  them  into  a  nine  gallon  cask  (bee* 
measure,)  with  one  ounce  of  isinglass.  Slice  4  le- 
mons into  the  cask,  taking  out  all  the  seeds,  and 
pour  the  liquor  over  them,  with  half  a  pint  of  fresh 
yeast.  Leave  it  unstopped  for  three  weeks,  and  in 
about  tliree  months  it  will  be  fit  for  bottling. 

There  will  be  one  gallon  of  the  sugar  and  water 
more  than  the  cask  will  hold  at  first:  this  must  be 
kept  to  fill  uj),  as  the  liquor  works  oft",  as  it  i<  ne- 
cessaiy  that  the  cask  should  be  kept  full,  till  it  has 
done  working.  The  raisins  should  be  2-3ds  Mala- 
ga, and  l-3d  Atuscadel.  Spring  and  autumn  are 
the  best  seasons  for  making  this  wine. 

7'c  make  koumiss,  a  Tartar  ivinc. 

Take  of  fresh  mare's  :;:ilk  any  quantity;  add  tc 
it  a  sixth  part  of  water,  and  pour  the  mixture  into 
a  wooden  vessel.  Use  as  a  ferment  an  eighth  part 
of  skimmed  milk;  but  at  any  future  lu-eparatioii  % 
small  portion  of  old  koumiss  ^^ill  answer  betlci-. 
Cover  the  vessel  with  a  thick  cloth,  and  set  it  in  » 
place  of  moderate  warmth;  leaving  it  at  rest  foi 
twenty-four  hours:  at  the  end  of  whicli  time  the 
milk  will  become  sour,  and  a  thick  substance  will 
be  gathered  on  its  lop.  Now,  w  ilh  a  ciiurn  st;ilT, 
beat  it  iLl  the  thick  substance  above-mcutioued  b« 


WINES. 


13] 


ftlpndffl  intimately  with  the  snlijacent  fluid.  In 
this  siiualioii,  leave  it  Rt  rest  tor  Iweiily-foiir  linni-s 
more;  after  which,  pour  it  into  a  hisjlicr  and  nar- 
rower vessel,  reseiiihliiia;  a  chuin,  where  the  aj^i- 
tation  must  be  repeated  as  before,  till  the  li(|iior 
appears  to  be  perfectiv  honioi^eueous.  In  this  state 
it  is  called  koumiss;  of  wliieli  the  taste  ought  to 
have  t)een  a  pleasant  mixtui-e  of  sweet  and  sour. 
Agitation  must  be  eiuployed  every  time  befoi-e  it 
is  used.  Tills  wme  is  cooling  and  antiseptic. 
.Si  metimes  aromatic  herbs,  as  Angelica,  are  infused 
in  the  li(iuor  during  fermentation. 

■  Vo  make  rhubarb  -wine. 

Take  of  sliced  rhubarb,  '2^  oz. — lesser  e;wdamom 
•(eeds,  bruised  and  husked,^  oz.;  saffron  2  draclims; 
Spanish  white  wine,  '2  pints;  proof  spirit,  ^  [lint. 
Digest  for  ten  days,  and  strain.  This  is  a  wai'm, 
C'irili-.d,  laxative  medicine.  It  is  used  chiefly  in 
weakness  of  the  stomach  and  bowels,  and  some 
kinds  of  loosenesses,  for  evacuating  the  oft'ending 
matter  and  strengthening  the  tone  of  the  viscera. 
I',  may  be  given  "n  doses  of  from  half  a  sjioonful  to 
three  jr  four  spoonsful  or  more,  accoi'ding  to  the 
circu  nstances  of  the  disorder,  and  the  strength  of 
tiie  It  atieiit. 

To  make  sa^ervine. 

Bjil  25  quarts  of  spring  water  a  quarter  of  an 
hour,  and  when  it  is  blood  warm,  put  25  pounds 
of  Malaga  raisins,  picked,  rubbed,  and  shred,  into 
it,  with  almost  half  a  bushel  of  red  sage  shred,  and 
H  pori'.nger  of  ale  yeast;  stir  all  well  together,  and 
let  it  stand  in  a  tub,  covered  warm,  six  or  seven 
days,  stirring  it  once  a  day;  then  strain  it  otf,  and 
|»ut  it  in  a  runlet.  Let  it  work  three  or  four  days, 
and  then  slop  it  up;  when  it  has  stood  six  or  seven 
days,  put  in  a  quart  or  two  of  Malaga  sack;  and 
when  it  is  fine  bottle  it. 

Tu  make  gi'liflo-wer  -wine. 

To  three  gallons  of  water  put  6  pounds  of  the 
jest  powder  sugar,  boil  the  sugar  and  water  toge- 
•her  for  the  space  of  half  an  hour,  keep  skimming 
It  as  the  scum  rises;  let  it  stand  to  cool,  beat  up 
'hree  ounces  of  syrup  of  betony  with  a  large  spoou- 
'ul  of  ale  yeast,  put  it  into  the  liquor,  and  brew  it 
tvell  togetiier;  then  having  a  |)eck.  of  gilliflowers, 
tut  from  the  stalks,  put  tliem  into  the  ii([Uor,  let 
hem  inf\ise  and  work  together  three  days,  covered 
vith  a  cloth;  strain  it,  and  put  it  into  a  cask,  and 
t;t  it  settle  for  three  or  four  weeks;  then  bottle  it. 
To  make  tuniip  wine. 

Pare  and  slice  a  number  of  turnips,  put  them 
■nto  a  ciiler  press,and  press  out  all  the  juice.  To 
•very  gallon  of  the  juice,  add  three  pounds  of  lump 
•ugar;  have  a  vessel  ready  lai-ge  enough  to  hold  the 
juice,  and  put  half  a  pint  of  brandy  to  every  gallon. 
Pounr.  ihej  nice  and  lay  something  over  the  bung  fur 
a  week,  to  see  if  it  works;  if  it  does,  do  not  bung  it 
ilown  till  it  has  done  working;  then  stop  it  close 
for  three  months,  and  draw  it  off  into  another  ves- 
sel.     When  it  is  fine,  bottle  it  off. 

This  is  an  excellent  wine  for  gouty  habits,  and 
i«-  Tuuch  recommended  in  such  cases  in  lieu  of  any 
other  wine. 

Jiose  tvine. 

Take  a  well  glazed  earthen  vessel,  and  put  into 
it  .S  gallons  of  rose-water  dravn  with  a  cold  still. 
Put  into  that  a  suft'icient  quantity  of  rose  leaves, 
cover  it  close,  and  set  it  for  an  hour  in  a  kettle  or 
Bopper  of  hot  water,  to  take  out  the  whole  strength 
Rnil  tincture  of  the  roses;  and  when  it  is  cold,  press 
the  rose  leaves  hard  into  the  licjunr,  and  steep  fiesh 
«>iies  in  it,  I'epeating  it  till   the  Tniuor  has  got  the  i 
full  sii'eu;;th  of  the  roses.     To  every  gallon  of  li-  j 
^uor  put  three  poimils  of  loaf  sugar,  and  stir  it  well,  I 
that  it  ma\   mell  and  disperse  in  every  part.   Then  ; 
put  it  into  a  cask,  or  other  convenient  vessel,  to  i 
tennent,  and  put  into  it  a  piece  of  bread  toasted  i 


hard,  and  covered  w\l\\  yeast.  Let  it  st.inri  -ibout 
thii'ty  days,  when  it  will  be  rii)e  and  have  a  fine 
flavour,  having  the  whole  strength  and  scent  of  the 
roses  in  it;  and  it  may  he  greatly  improved  by  ad- 
ding to  it  wine  and  sjjices.  Hy  this  method  of  in- 
fusion, wine  of  carnations,  clove  gilliflowers,  vio- 
lets, primroses,  or  any  other  flower,  having  a  cu- 
rious scent,  may  be  made. 

Barley  wine. 
Boil  half  a  pound  of  fresh  barley  in  3  waters, 
and  save  3  pints  of  the  last  water.  Mix  it  with  a 
quart  of  while  wine,  half  a  pint  of  borage  water, 
as  much  clary  water,  a  little  red  rose-water,  the 
juice  of  5  or  6  lemons,  3  quarters  of  a  pound  of 
fine  sugar,  and  the  Ihin  yellow  rind  of  a  lemon. 
Mix  all  these  well  together,  run  it  through  a  strain- 
er, and  bottle  it.  It  is  pleasant  in  hot  weather,  and 
very  good  in  fevers. 

English  fig  wine. 
Take  the  large  blue  figs,  when  pretty  ripe,  and 
steep  them  in  white  wine,  having  made  some  slits 
in  them,  that  they  may  swell  and  gather  in  the  sub- 
stance of  the  wine.  Then  slice  some  other  figs, 
and  let  them  simm'^r  over  a  fire  in  water  until  they 
are  reduced  to  a  kind  of  pulp.  Then  strain  out  the 
water,  jn-essing  the  pulp  hard,  and  pour  it  as  hot 
as  possible  on  the  figs  that  are  imbrewed  in  the 
wine.  Let  the  (|uantities  be  nearly  equal,  but  the 
water  somewhat  more  tlian  the  wine  and  figs.  Let 
them  stanu  24  hours,  mash  them  well  together, 
and  draw  off  wiiat  will  run  without  squeezing. 
Then  press  the  rest,  and  if  not  sweet  enough,  add 
a  sufticient  quantity  of  sugar,  to  make  it  so.  Let  it 
ferment,  am!  add  to  it  a  little  honey  and  sugars 
candy;  then  fine  it  wilh  whiles  of  eggs  and  a  little 
isinglass,  and  draw  it  off  for  use. 
Sycamore  wine. 
Boil  2  gallons  of  the  sap  half  an  hour,  and  then 
add  to  it  4  pounds  of  fine  powdered  sugar.  Beat 
the  whites  of  3  eggs  to  froth,  and  mix  them  'x\\\\ 
the  liquor;  but  take  care  that  it  is  not  too  hot,  aa 
that  will  poach  the  eggs.  Skim  it  well,  and  boil 
it  half  an  hour.  Then  strain  it  through  a  haii'sieve, 
and  let  it  stand  till  next  day.  Then  pour  it  clean 
from  the  sediment,  put  half  a  pint  of  yeast  to  every 
twelve  gallons,  and  cover  it  close  up  with  blankets. 
Then  put  it  into  the  barrel,  and  leave  the  bung- 
hole  open  till  it  has  done  working.  Then  closest 
up  well,  and  after  it  has  stood  2  months,  bottle  it 
The  filth  part  of  the  sugar  must  be  loaf;  and  if 
raisins  are  liked,  they  will  be  a  great  additicn  tc 
the  wiae. 

Halm  wine. 
Take  40  pounds  of  sugar  and  9  gallons  of  watei, 
boil  it  gently  for  2  hours,  skim  it  well,  and  put  n 
into  a  tub  to  cool.  Take  2  pounds  and  a  half  of 
the  tops  of  balm,  bruise  them,  and  put  them  into  a 
barrel,  with  a  little  new  yeast;  and  when  the  liquor 
is  cold,  ])our  it  on  the  balm.  Stir  it  well  together, 
and  let  it  stand  24  hours,  stir.-iiig  it  often.  Then 
close  it  up,  and  let  it  stand  6  weeks.  Then  lack 
it  oft"  anil  put  a  lump  of  sugar  into  every  bottle. 
Cork  it  well,  and  it  will  be  better  the  second  year 
than  the  first. 

To  make  sciirvy-grass  wine. 
Scurvy-grass,  or  spoonwort,  is  a  very  sovereigii 
medicinal  herb,  appropriated  chiefly  to  the  health 
of  invalids. 

Take  the  best  large  scurvy-grass  tops  and  leaves, 
in  May,  ,)une,  or  July,  bruise  them  well  in  a  stone 
mortar,  then  put  them  in  a  well  glazed  earthen 
vessel,  and  sprinkle  them  over  with  some  jiowder 
of  ciystal  of  tartar,  tlien  smear  them  witli  virgin 
hon.y,  and  being  covered  close,  let  it  stind  24 
hours;  then  set  «aler  over  a  gentle  fire,  putting  l» 
every  gallon  3  pints  of  honey,  and  when  the  scum 
rises,    lake  it    off,  and   let   it    cool;    tlieu    put  tiiG 


132 


u^^^^ERSAL  rkceit  t  book. 


«tampetl  scurvy  grass  i-ito  a  barrel,  and  pour  the 
liquor  to  it,  setting  the  vessel  conveniently  end- 
ways, with  a  tap  at  the  b-ottom.  When  it  has  been 
infup^fi  24  hovirs,  draw  off  the  liquor,  strongly  press 
the  juice  and  moisture  out  of  tiie  herb  into  the  bar- 
rel or  vessel,  and  put  the  liquor  upngain;  then  put 
a  little  new  )>east  to  it,  and  sufFtr  it  to  ferment  3 
days,  covering  the  place  of  the  bsing  or  vent  with 
a  piece  of  bread  spread  over  with  mustard  seed, 
downward,  in  a  cool  pi-  ce,  and  let  it  continue  till 
it  is  fine  and  drinks  brisk;  then  draw  off  the  finest 
part,  leaving  only  the  dregs  behind:  afterwards  add 
more  iierbs,  and  ferment  it  with  whiles  of  eggs, 
flour,  and  fixed  nitre,  vei  juice,  or  the  juice  of  green 
grapes,  if  they  are  to  be  had;  to  which  add  6  pounds 
of  the  syrup  of  mustard,  all  mixed  and  well  beaten 
together,  to  refine  it  down,  and  it  will  drink- brisk, 
but  is  not  very  pleasant;  being  here  inserted  among 
artificial  wines  rather  for  the  sake  of  health,  tlian 
for  the  delightfulness  of  its  taste. 

7'o  make  cheap  and  wholesome  claret. 

Take  a  quart  of  hue  draft  Devonshire  cider, 
and  an  equal  quantity  of  good  port.  Mix  them, 
and  shake  them.  Bottle  them,  and  let  them  stand 
for  a  month.  The  best  judge  will  not  be  able  to 
distinguish  them  from  good  Bordeaux. 
To  make  dry  -wine. 

Those  who  like  a  dry  wine,  should  put  into  the 
vat,  at  the  commencement  of  the  vinous  fermenta- 
tion, an  ounce  or  two  of  calcined  gypsum,  in  fine 
p3wder. 

MANAGEMENT  OF  BRITISH  WINES. 

'J'o  guard  against  wiripc  f'~uit. 
If  the  season  proves  bad  so  tiiat  som<.  fruits  are 
not  sufticiently  ripe,  immediately  after  the  vinous 
fermentation,  and  the  must  of  such  fruit  is  put  into 
liie  cask,  it  -s  to  be  lo'led  two  or  three  times  a 
day,  for  a  week  u"  two.  A  :^irituous  fermentation 
will  soon  commence,  the  bung  of  the  cask  mjst 
then  be  taken  out,  and  the  hole  covered  with  a  bii 
of  light  wood  or  canvass,  and  as  any  scum  arises, 
it  sliould  be  taken  away.  When  the  scum  disap- 
oears,  fill  up  the  cask,  and  bung  it  up.  But  a  vent- 
Vole  must  be  left  open  for  a  week. 

To  keep  and  manage  wines. 
Wines  will  diminish,  tiieretore  the  cask  must  be 
kept  filled  up  with  some  of  the  same  wine,  or  some 
other  that  is  as  good  or  better. 

They  must  at  all  times  be  kept  in  a  cool  cellar, 
rf  not,  they  will  ferment.  If  wines  are  kept  in  a 
warm  cellar,  an  acetous  ferni^ntatiou  will  soon 
cjmmence,  and  the  result  consequently  will  be  vi- 
negar. The  more  a  wine  frets  anu  ferments,  the 
more  it  parts  wiMi  its  strength  and  goodness:  when 
wiaes  are  found  to  work  improperly  in  the  cellar, 
.he  vent-peg  must  be  taken  out  for  a  week  or  two. 
If  any  wine  ferments,  after  being  perfected,  draw 
off  a  quart  and  boil  it,  and  pour  it  hot  into  the  cask, 
a<ld  a  pint  ora-quart  of  brandy,  and  bung  up  a  day 
oi-  two  after. 

Or,  draw  off  the  wine,  ant',  fumigate  the  cask, 
with  one  ounce  of  flower  of  brimstone,  and  half  an 
ounce  of  cinnamon,  in  powder.  Mix  the  two  to- 
gether, and  tie  them  up  in  a  rag.  Turn  the  bung- 
hole  of  the  cask  downwards,  place  the  rag  under 
Uie  bung-hole,  and  set  fire  to  it,  so  that  the  gas 
ascends  into  the  cask.  As  soon  as  it  is  burnt  out, 
fill  up  the  cask  with  wine,  and  bung  it  up  tight. 
'J'o  sweeten  afoul  cask. 
Set  fire  to  a  pound  or  more  of  broken  charcoal, 
put  it  into  the  cask  and  immediately  fill  up  the 
cask  with  boiling  water.  After  this,  roV  the  cask 
once  or  twice  a  day  for  a  week;  then  pour  out  the 
cliarcoal  and  water,  wash  out  the  cask  with  clean 
cold  water,  and  expostj  it  to  the  external  air  for 
mac  days. 


To  improve  poor  wmes. 

Poor  wines  may  be  improved  by  being  racked 
off,  and  returned  into  the  cask  again;  and  then  put- 
ting into  the  wine  a!)Out  a  pound  of  jar  or  box  rai- 
sins, bruised,  and  a  quart  of  braniiy. 

Or,  put  to  the  wine  two  pounds  of  honey,  .ind  » 
jjint  or  two  of  brandy.  The  honey  and  brandy  to 
be  first  mixed  together. 

Or,  draw  oft'  three  or  four  quarts  of  such  w!ne 
and  fill  the  cask  up  with  strong  wine. 

To  improve  wine  when  lowering  or  decaying. 

Take  one  ounce  of  roche-alum,  make  it  into 
powder;  then  draw  out  four  gallons  of  wine,  mix 
the  powder  with  it,  and  beat  it  well  for  half  an 
hour;  then  fill  up  the  cask,  and  when  fine  (which 
will  be  in  a  week's  time  or  little  more),  bottle  it 
off.  This  will  make  it  drink  fine  an<l  brisk. 
To  restore  fat  wines. 

Flat  wines  may  be  restored  by  one  pound  of 
jar  raisins,  one  pound  of  honey,  and  half  a  pint  of 
spirit  of  wine,  beaten  up  in  a  mortar  with  some  of 
the  wine,  and  then  the  contents  p'H  into  the  cask. 
To  remove  a  musty  or  disagreeable  taste  in  wine. 

Put  into  the  cask  three  or  four  sticks  of  charcoal, 
and  bung  up  the  cask  tight.  In  a  month  after  take 
them  out. — Or,  cut  two  ripe  medlars,  put  them  in 
a  gauze  bag,  and  suspend  them  from  the  bung  hole 
into  tlie  w.iie,  and  bung  up  the  cask  air-tight.  A 
month  after  take  them  out,  and  bung  up  the  cask 
again.  Or,  mix  half  a  pound  of  bruised  mustard- 
seed,  with  a  pint  or  more  of  brandy,  and  stir  it  up 
in  the  wine;  and  two  days  after  bung  U[)  the  cask. 

Another  mode. — At  the  finish  of  the  process,  when 
the  lirandy  or  spirit  is  put  to  the  wine,  it  is  par- 
ticularly recommended  that  a  (juarter  of  an  ounce 
of  crystal  camphor,  in  the  lump,  be  droi.ped  into 
the  bung-hole  of  each  eighteen  gallons  of  vine. 

Another  mode. — Oil  poured  upon  wine,  or  any- 
other  liquor,  will  prevent  it  frcm  growing  musty, 
or  turning  corrupt. 

To  take  away  the  ill  scent  of  wines. 

Bake  a  long  roller  of  dough,  cluck  well  with 
cloves,  and  hang  it  in  the  cask. 

To  pass  white  wine  off  for  chair^pagne. 

Rack  it  often  from  the  lees;  and  when  vei-y  bril 
liant,  hott'e  it  oft":  this  must  be  done  between  vin 
tage  time  and  the  month  of  May. 

It  has  (says  Mr  Carnel)  been  a  most  absurd  prac 
tice  with  many  families  to  use  green  gooseberrie 
in  order  to  imitate  champagne  wine;  but  green  frui- 
is,  by  no  means,  fit  or  proper  for  the  making  of 
any  wine.  Nor,  indeed,  is  it  at  all  necessary  h 
making  an  imitation  of  champagne.- 

7  0  make  wine  sparkle  like  Champagne. 

Take  great  care  to  rack  oft"  the  wine  well,  and  jj 
March  bottle  it  as  quick  as  possible.  The  botllei 
must  be  very  clean  and  dry,  and  the  corks  of  th» 
best  sort,  made  ot  velvet  or  white  cork.  In  twt 
months  after,  the  wine  will  be  in  a  fine  condition 
to  drink. 

To  deal' fold  or  ropy  wines. 

Take  i  ounce  of  chalk  in  powder,  ^  an  ounce  ol 
burnt  alum,  the  white  of  an  egg,  and  one  pint  of 
spring  water. 

Beat  the  whole  up  in  a  mortar,  and  pour  it  into 
the  wine;  after  which,  roll  the  cask  ten  minutes; 
and  then  place  it  on  the  stand,  leaving  the  bung 
out  for  a  few  days.  As  soon  as  the  wine  is  fine, 
rack  it  off. 

Or  take  one  ounce  of  ground  rice,  ^  oz.  of  burnt 
alum,  aiul  ^  oz.  of  bay-salt. 

Beat  the  whole  up  in  a  mortar,  with  a  pint  or 
more  of  the  wine,  pour  it  into  the  cask,  and  roll  it 
ten  minutes.  The  cask  must  not  be  bunged  up  foi 
a  few  days.  As  soon  as  such  wine  becomes  fine 
rack  it  off. 

Or,  bring  the  cask  of  wine  out  of  the  cellar,  and 


WlJfES. 


133 


pTace  it  in  a  shady  situation  to  receive  the  circula- 
tion of  the  air,  and  take  out  the  bung.  In  three 
weeks  or  a  month  rack  it  oT  into  a  sweet  cask, 
wiiich  fill  up,  anil  |)Ul  into  tlie  wine  an  ounce  of 
cinnamon,  in  the  stick;  and  hung;  it  up  tij;;ht. 

Another  method. —  ra[)  the  cask,  and  put  a  piece 
of  coarse  linen  cloth  upon  that  end  of  the  cock 
which  goes  to  the  inside  of  the  cask;  then  rack  it 
into  a  dry  cask  to  30  gallons  of  wine,  and  put  in 
5  ounces  of  powdered  alum.  Rull  and  shake  them 
well  togetlier,  and  it  will  fine  down,  and  prove  a 
very  clear  and  pleasant  wine. 

To  correct  green  or  harsh  •wiws. 
Take    1   oz.  ot    salt,  ^  oz.  calcined  gypsum,  in 
powder,  and  I  pint  of  skimmed  milk. 

Mix  those  up  with  a  little  of  the  wine,  and  then 
pour  the  mixture  into  the  cask:  put  in  a  few  lav- 
ender leaves,  stir  the  wine  with  a  stick,  so  as  not 
to  disturb  the  lees,  and  Ijung  it  up. 

'I'o  correct  sharp,  tart,  acid  wines. 
Alix  1  oz.  of  calcined  gypsum  in  powder  and  2 
pounds  of  honey,  in  I  ([uart  of  brandy;  pour  the 
mixture  into  the  wine,  and  stir  it  so  as  not  to  dis- 
turb the  lees;  fill  up  the  cask,  and  the  following 
day  bung  it  up: — rack  this  wine  as  soon  as  fine. 

Or,  mix  ^  oz.  of  tiie  salt  of  tartar,  ^  oz.  of  cal- 
cined gy[isum,  in  powder,  with  a  pint  of  the  wine; 
pour  it  into  the  cask,  and  put  an  ounce  of  cinnamon 
in  the  stick;  stir  tiie  wine  without  disturbing  the 
lees,  fill  up  the  cask,  and  the  day  following  bung 
it  up. 

Or,  boil  3  oz.  of  rice,  when  cold  put  it  into  a 
gauze-bag,  and  immerge  it  into  the  wine;  put  into 
the  wine  also  a  few  sticks  of  cinnamon,  and  bung 
up  the  cask.  Ins  bout  a  month  after,  take  the  rice 
out. 

7o  restore  sour  -jiiiies. 
Take  calcined  gypsum,  in  powder,  1  oz.,  cream 
of  tartar,  in  powder,  2  oz. 

Mix  them  in  a  pint  or  more  of  brandy;  pour  it 
into  the  cask;  put  in,  also,  a  few  sticks  of  cinna- 
mon, and  then  stir  the  wine  without  disturbing  the 
lees.     Bung  up  the  cask  the  next  day. 

Anotlier  method. — Hoil  a  gallon  of  wine,  witii 
some  beaten  oysler-sliells  and  crab's  claws,  burnt 
into  powder,  an  ounce  of  each  to  eveiy  ten  gallons 
of  wine;  then  strain  out  tlie  liquor  through  a  sieve, 
and  when  cold,  put  it  into  wine  of  the  same  sort, 
and  it  w  ill  give  it  a  pleasant  lively  taste.  A  lump 
of  unslaked  lime  put  into  the  cask  will  also  keep 
wine  Irora  turning  sour. 

Tujine  or  clarify  xvines. 
Boil  a  pint  of  skimmed  milk;  when  cold,  mix 
with  it  an  ounce  of  chalk  in  fine  powder,  pour  it 
into  the  cask,  and  roll  it  ten  minutes.  The  fol- 
lowing day,  bung  up  the  wine,  and  rack  it  off  as 
soon  as  fine. 

Or,  take  H  oz.  of  gum  arabic,  in  fine  powder, 
and  I  oz.  of  chalk  in  powder. 

Mix  those  up  with  a  pint  more  of  wine,  pour  the 
mixture  into  the  cask,  roll  it  ten  minutes,  and  then 
fill  it  up.  Bung  it  up  the  next  day,  and  rack  off 
the  wine  as  soon  as  fine. 

Or,  take  the  yolk  and  white  of  an  egg,  ^  oz.  of 
chalk,  in  powder,  and  ^  oz.  of  burnt  alum,  in  pow- 
der. 

Beat  those  up  in  a  mortar  with  a  pint  of  spring 
water,  an  I  (jour  the  mixture  into  the  wine,  roll  tlie 
I'ask;  then  fill  it  up,  and  bung  it  up  the  next  day. 
Hack  ort  the  wine  as  soon  as  fine. 
To  sweeten  wines. 
In  30  gallons  of  wine  infuse  a  handful  of  the 
llowers  of  clary;  then  add  a  pound  of  mustard  seed, 
iliy  ground,  put  it  into  a  bag  and  sink  it  to  the 
bottom  of  tlie  cask. 

'J'o  stop  the  fermentation  of  wine. 
It  »s  in  the  first  place  necessary   to    consider 


whether  the  existing  sta'-e  of  fermei  tation  be  tl«*- 
original  or  sec(>ndary  s*jge  of  that  process  which 
conies  on  after  the  fo.mer  has  ceased  for  several 
days,  and  is  indeed  the  commencement  of  acetous 
fermentation.  That  of  the  former  kind  rarely  ;,ro- 
ceeds  beyond  what  is  necessary  tor  the  perfect  de- 
composition of  the  saccharine  and  other  parts  of  the 
vegetable  substances  necessary  for  the  production 
of  spirit,  unless  the  liijuor  be  kept  too  warm  oris 
too  weak,  and  left  ex[>osed  to  the  air  after  the  vi- 
nous feimentation  is  completed.  The  means  to 
correct  these  circumstancesare  sufficiently  obvious. 
The  heat  for  spirituous  fermentaticn  should  not  be 
above  60  degrees  Fahrenheit;  when  it  is  much 
above  that  point,  the  liquor  passes  rapidly  through 
the  stage  of  vinous  fermentation,  and  the  acetous 
immediately  commences.  When  too  longconti:in- 
ed  fermentation  arises  from  the  liquor  having  been 
kept  in  a  warm  situation,  it  will  be  soon  checked 
by  bunging,  after  being  removed  into  a  cold  place; 
the  addition  of  a  small  proportion  of  spirits  of  w  ine 
or  brandy,  previously  to  closing  it  up,  is  also  pro- 
per. A  degree  of  cold,  a[)])roachiiig  to  the  freez- 
ing point,  will  check  fermentation  of  whatever  kind. 
Fermentation  of  this  ki.id  cannot  be  stopped  by 
any  chemical  agent,  except  such  as  would  destroy 
the  qualities  of  the  liquor  intended  to  be  produced. 

The  secondary  stage  of  fermentation,  or  the  com- 
mencement of  the  acetous,  may  be  slopped  by  re- 
moving the  liquor  to  a  cool  situation;  correcting 
the  acid  already  formed;  and  if  the  liquor  contain 
but  little  spirit,  the  addition  of  a  proper  propor- 
tion of  brandy  is  requisite. 

The  operation  of  lacking  is  also  necessaiy  to  pre- 
serve liquor  in  a  vinous  state,  and  to  render  it  clear. 
This  process  should  be  performed  in  a  cool  place. 
To  restore  pricked  British  wines. 

Rack  the  wines  down  to  the  lees  intc  another 
cask,  where  the  lees  of  good  wines  are  frtsh:  then 
put  a  pint  of  strong  aqua  vitse,  and  scrape  half  ii 
))0und  of  yellow  bees'-wax  into  it,  which  by  heat- 
ing the  spirit  over  a  gentle  fire,  will  melt;  after 
which  dip  a  piece  of  cloth  into  it,  and  when  a  little 
dry,  set  it  on  fire  with  a  brimstone  match,  put  it 
into  the  bung-hole,  and  st  /p  it  u-  close. 

Another  inethod. — First  prepare  a  fresh  empty 
cask  that  has  had  the  same  kind  of  wine  in  it  w  hich 
is  about  to  be  racked,  then  match  it,  and  rack  off 
the  wine,  putting  to  every  ten  gallons  two  ounces 
of  oyster  powder,  and  halt  an  ounce  of  bay  salt, 
then  get  the  staff  and  stir  it  well  about,  letting  it 
stand  till  it  is  fine,  whicli  will  be  in  a  few  davs; 
after  which  rack  it  off  into  another  cask,  (previous- 
ly matched)  and  if  the  lees  of  some  wine  of  the 
same  kind  can  be  got,  it  will  improve  it  ninch. — 
Put  likew  ise  a  quart  of  brandy  to  every  ten  gallons, 
and  if  the  cask  has  been  emptied  a  long  time,  it 
will  match  better  on  that  account;  but  if  even  a  new 
cask,  the  matching  must  not  be  omitted.  A  fresh 
empty  cask  is  to  be  preferred. 

I'his  method  will  answer  for  all  made  wines. 


TO  MANAGE  FOREKlxV  WINE  VAULTS 
The  principal  object  to  be  attended  to  in  the  ma- 
nagerr;ent  of  foreign  wine  vaults,  is  to  keep  them 
of  a  temperate  heat.  Care  must  be  taken,  there- 
fore, to  close  up  eveiy  aperture  or  opening,  that 
there  may  be  no  admission  given  to  the  external 
air.  The  floor  of  the  vault  shoul'l  likewise  be  well 
covered  witli  saw-dust  which  must  not  be  suffered 
to  get  too  dry  and  dusty,  iiut  must  receive  now  and 
then  an  addition  of  new,  lest,  when  bottling  or 
racking  wine,  some  ot  the  old  dust  should  fiv  into 
it.  At  most  vaults,  in  the  winter,  it  is  necessaiy 
to  have  a  stove  or  chafing-dish,  to  keep  up  a  proper 
degree  of  warmth.  In  the  summer  lime  it  will  be 
best  to  keep  them  as  cool  as  possible. 

M 


134 


fT^rVERSAL  RECEIPT  BOOK. 


To  fd  Tip  a  cellar  of  unttps  mul  sfn'ritfi. 
l'rovi<!e  a  gDod  '.■o])e  ah  I  Uickliii,^,  to  let  down 
thii  casks  into  the  .auits  m  •ullur,  and  a  slide,  lad- 
der, or  ptdlev  for  the  casks  to  slide  or  roll  on;  a 
pair  of  strong  slings;  a  ])air  of  can  hooks  and  a  pair 
of  crate  hooks;  a  block  of  wood  to  pnt  under  the 
pipes  whrn  topping  them  over  inanai-row  passage, 
or  in  casing  llis-in;  a  small  valinchto  taste  wines;  a 
erant  ^  and  a  small  co]iper  pump  to  rack  off;  two  or 
three  gallon  cans,  niaiie  of  wood;  a  large  wooden 
funnel;  two  or  three  copper  funnels  from  a  quart  to 
a  gallon  eacl  ;  tfo  racking  cocks;  two  wine  bot- 
tling cocks;  a  brace  and  various  bits;  two  small 
:ubs;  a  s(juare  basket  to  hold  the  corks;  two  sniall 
ti  I  f\innels;  a  small  strainer; two  cork  screws;  two 
or  three  baskets;  a  whisk  to  beat  the  finings;  three 
flannel  or  linen  bags;  a  strong  iron  scn^w  to  raise 
the  bungs;  a  pair  of  pliei'S;  bungs,  corks,  and  vent 
pegs^  two  frets  or  middle  sized  gimlets;  some  sheet 
lead  and  tacks  to  j)Ut  on  broken  staves;  brown  pa- 
per to  put  round  cocks  and  under  the  lead,  when 
stojjping  leaks;  a  staff  with  a  chain  at  one  end  to 
rumagethe  wines,  kc. ;  shots  and  lead  canister,  or 
Dristle  brush,  and  two  clotlis  to  wash  bottles;  two 
Jarge  tubs;  some  small  racks  that  will  hold  six 
dozen  each;  a  coo[)er''s  adze;  an  iron  and  a  wooden 
driver  to  tighten  hoops,  two  d(!zen  of  wooden 
burigs  of  different  sizes;  a  thei-mometer,  which  is 
to  be  kept  in  the  vault,  a  stove  or  chafingdish,  to 
keep  the  heat  of  the  vault  to  a  known  temperatiu-e; 
a  few  dozen  of  delph  labels;  a  cnpboard  to  hold  all 
the  tools;  a  sjjade,  two  good  stiff  birch  brooms,  and 
a  rake  to  level  the  saw-dust. 

Process  of  foreign  ivine  making. 

When  the  grapes  are  ripe, -and  tiie  saccharine 
principle  is  developed,  they  are  then  presseil,  and 
the  juice  whi<'l\  flows  out  is  receivetl  in  vessels  of  a 
proper  capacity, in  which  the  fermentation  a|)pears, 
and  proceeds  in  the  following  maimer.  At  llieend 
of  several  days,  and  frer|ienlly  after  a  few  hours, 
according  to  the  heat  of  the  atmosphere,  the  nature 
of  the  grapes,  the  quantity  of  the  liquid,  and  the 
temperature  of  the  place  in  which  the  o()eration  is 
performed,  a  niovement  is  produced  in  the  liipioi, 
which  continually  increases;  the  volume  of  the  fluid 
increases;  it  becomes  turbid  and  oily;  carbonic  acid 
is  dischaiged,  which  fills  all  the  unoccupied  part 
of  the  vessel,  and  the  temperature  rises  to  lise 
72-.5th  degree.  At  the  end  of  several  days  these 
tumultuous  motions  subside,  the  mass  fidls,  the  li- 
quor becomes  clearer,  and  is  found  to  be  less  sac- 
charine, more  odorant,  and  of  a  red  colour,  from 
the  re-action  of  the  ardent  sj)irit  upon  the  colour- 
ing matter  of  the  pellicle  of  the  grape. 

The  wine  is  usually  taken  out  of  tlie  fermenting 
vessel  at  the  period  when  all  the  phenomena  of  fer- 
mentation have  subsided.  When  the  mass  is  set- 
tled, the  colour  of  the  liquor  is  well  developed; 
when  it  has  become  clea,-,  and  its  heat  has  disap- 
peared, it  is  put  into  casks,  where,  by  a  second  in- 
sensible fermentation,  the  wine  is  clarified,  its 
principles  combine  more  iierfeclly  together,  and 
its  taste  and  smell  become  more  and  more  deve- 
loped. If  th'S  fermentation  be  stopped  or  suffo- 
cated, the  gaseous  principles  are  retained,  and  the 
wine  is  brisker,  and  more  of  the  nature  of  imist. 
7  0  make  fiort  ivine. 

The  dark  red  port  is  made  from  grapes  gathered 
indiscriminately,  and  thrown  into  a  cistern,  they 
arc  then  trod,  and  their  skins  and  stalks  left  in  the 
mass,  which  separate  during  fernientation,  and 
form  a  dry  head  over  the  li'|uid.  \V  hen  the  fer- 
mentation is  completed,  the  liquor  underneath  is 
drawn  out,  and  cahked.  Before  being  brought  to 
England  it  is  mixed  with  one  third  of  in-aiuly  to 
"oable  it  to  keep  during  tiie  "oyage:  otherwise  the 


carriage  brings  on  the  aceions  fermentation,  nt>d 
the  wine  is  convei-ted  into  vinegar. 

Frenr/i  metliod  of  imilcinsr  imncs. 
In  the  southern  parts  of  France,  tlieir  way  is 
with  red  wines  to  tread  or  squeeze  the  grapes  be- 
tween tile  hr.iids,  and  let  the  wiiole  stand,  juice  and 
husks,  till  the  tincture  be  to  their  liking;  attei 
which  they  press  it.  i-'or  while  wines,  they  pr'.'Sg 
the  grapes  immediately,  and  when  pressed,  they 
tun  the  must  and  slop  up  the  vessel,  leaving  only 
the  de[  tli  of  a  foot  or  more  to  give  room  for  it  to 
work.  At  the  end  often  days  they  fill  this  space 
with  some  other  good  wine,  thai  will  not  work  it 
again. 

To  rack  foreign  tvines. 

The  vault  or  cellar  should  be  of  a  temperate 
heat,  and  the  casks  sweet  and  clean.  Should  thev 
have  an  acid  or  musty  smell,  i*  may  be  remedied 
bv  burning  brimstone  matches  in  them:  and  if  net 
I  clean,  rinse  ihein  well  out  witli  cold  water,  and 
after  draining,  rinse  with  a  quart  of  brandy,  putting 
ihe  brandy  afterwards  into  the  ullage  cask.  Then 
strain  the  lees  or  bottoms  through  a  flannel  or  linen 
bag.  Ilul  put  the  liottoms  of  port  into  the  ullage 
cask  wiliiout  going  through  the  filtering  bag.  In 
racking  wine  that  is  not  on  the  slillage,  a  wine 
pump  is  <lesirable. 

To  manage  and  improite  poor  red  port. 

If  wanting  in  body,  colour,  and  flavour,  draw  on! 
thirty  or  forty  gallons,  and  return  the  same  (|uan- 
lity  of  young  and  rich  \\ines.  To  a  can  of  which 
put  three  gills  of  colouring,  with  a  Ijntlle  of  wine 
or  brandy.  Then  whisk  it  well  together,  an<i  pui 
it  into  the  cask,  stirrir.g  it  well.  If  not  bright  in 
about  a  week  or  ten  days,  fine  it  for  use;  [irevious 
to  wliich  put  in  at  different  times  a  gallon  of  good 
brar.dy.  If  the  wine  is  short  of  body,  |)ut  a  gallon 
or  two  of  brandy  in  each  idpe,  by  a  (|uart  or  two  at 
a  time,  as  il  feetis  the  wine  better  than  putting  it  in 
all  at  once.  Hut  if  tlie  wines  are  in  a  bonded  cel- 
lar, procure  a  funnel  that  will  go  to  the  bottom  oi 
the  cask,  that  the  brandy  maj'  be  completely  iiicoi- 
porated  with  the  wine. 

To  manage  claret. 

Claret  is  not  a  wine  of  a  strong  body,  though  il 
recpiires  to  be  of  a  good  age  before  it  is  used,  and 
therefore  it  should  be  well  managed;  the  best  me- 
thod is  lo  itn-i\  it  every  two  or  three  weeks  with  a 
])int  or  two  of  French  brandy.  Taste  it  frequently, 
to  know  what  state  it  is  in,  and  use  the  brandy  ac- 
cordingly, but  never  put  much  in  at  a  time,  wiiiie 
a  little  incorpoVates  with  the  wine,  and  feeds  and 
mellows  it. 

If  the  claret  is  faint,  rack  it  into  a  fresh-emptied 
hogshead,  upon  the  lees  of  good  claret;  and  bung  it 
up,   pulling   the    bottom    downwards    for    two    or 
three  days,  that  the  lees  may  run  tlirough  it. 
To  colour  claret. 

Ifthe  colour  be  not  yet  perfect,  rack  it  off  again 
into  a  hogshead  that  has  been  newly  dinf.vn  oft, 
with  the  lees;  tiien  take  a  pound  of  turnsole,  and 
put  it  into  a  gallon  or  tuo  of  wine;  let  it  lie  a  day 
or  two,  and  llien  jiut  it  into  die  vessel;  after  which 
lay  the  bung  downwards  for  a  night, and  the  next 
day  roll  it  about. 

Or,  take  any  (pianlitj'  of  damsons  or  black  sloes, 
and  strew  lliem  uilh  some  of  the  deepest  coloured 
wine  and  as  much  sugar  as  will  make  i.  into  a  sy- 
rup. A  pint  of  this  will  colour  a  hogsii.  ad  of  cla- 
ret. It  is  also  good  for  red  [lorl  «  in;;s,  and  may 
be  kept  ready  for  use  in  glass  bottles. 

To  restore  claret  that  drinks  foul. 

Hack  it  oft' from  llie  dregs  on  some  fresh  lees  oj 
its  own  ki  >d,  and  then  lake  a  dozen  of  new  pippins, 
jiare  them,  and  take  away  the  cores  or  hearis;  then 
put  them  in  the  hogshead,  and  if  that  is  not  sutti- 


WINES. 


K^ft 


er.t,  taKe  a  handful  of  the  oak  of  Jerusalem,  and  n  tsitaric  acids,  there  is  thus  formed  a  preci|iifate  of 


hraise  it;  iIkmi  \t\\l  it  into  tlie  wine,  and  stir  it  well. 

To  make  chiret  and  port  rough. 

Put  into  a  (|uart  of  claret  or  port  two  quarts  of 

sloes;  hake  tliuni   in  a  sjenlie  oven,  or  over  a  slow 

fire,  till  a  good  part  of  iiieir  moisture  is  stewed  out, 

tiien  ponr  oft'  tlie  lii|Uor,  and  squeeze  out  the  rest. 

A  i)int  of  tliis  will  he  sufticient  for  30  or  40  gallons. 

'J'o  recover  pricked  foreign  wines. 

Take  a  hoitleof  red  port  "that  is  pricked,  add  to 

it  half  an  ounce  of  tartarized  spirit  of  «ine,  shake 

the  liquor  well  together,  ai\d   set   it  hy  for  a   few 

days,  and  it  will  he  found  much  altered  for  the  het- 

ter.     If  this  opei'atioii  be  dexterously  performed, 

pricked  wines  may  be  absolutely  recoveied   hy  it, 

and  remain  saleable  for  some  lime;  and  the  same 

method  may  be  used  to  malt  liquors  just  turned 

sour. 

'I'd  manage  hei^initage  and  Jiurgiindy. 
Red  hermitage  must  be  managed  in  the  same 
way  as  claret,  and  the  white  likewise,  except  the 
colouring,  which  it  dues  not  require.  Burgundy 
siioukl  be  managed  in  the  same  manner  as  red  her- 
mitage. 

7'o  manage  Lisbon  -wine. 
If  tlie  Lisbon  is  dry,  take  out  of  the  pipe  thirty- 
five  or  forty  gallons,  and  put  in  the  same  quantity 
of  calcavella,  stir  it  well  about,  and  this  will  make 
a  pii)e  of  good  mild  Lisljon:  or,  if  it  be  desirej  to 
i-onvert  mild  into  dry,  take  the  same  (juantity  out 
as  above  mentioned  before,  and  fill  the  pipe  with 
Alalaga  Slieiry,  stirring  it  about  as  the  otiier.  'l"he 
same  kind  of  fining  useil  for  Vidonia  will  answer 
for  Lisbon  wine;  or  it  may  be  fined  « ith  the 
whites  and  siiells  of  sixteen  eggs,  and  ;i  small  hand- 
ful of  salt;  beat  it  together  to  a  frotli,  and  mix  it 
with  a  little  of  the  wine:  then  pour  it  into  the 
pilie,  stir  it  about,  and  let  it  have  vent  for  three 
days;  after  which  bung  it  up,  and  in  a  few  days  it 
will  be  fine.  Lisbon,  when  bottled,  should  be 
packed  either  in  saw-dust  or  leaths  in  a  tenqierate 
()tace. 

To  manage  Bucella  wine. 
In  fining  it,  proceed  in  tlie  same  way  as  with  the 
Madeira;  only  observe,  that  if  not  wanted  very 
pale,  keep  the  milk  out  of  the  finings.  This  ten- 
der wine  should  be  fed  with  a  little  brandy,  for  if 
kept  in  a  place  that  is  either  too  hot  or  too  cold,  it 
will  be  in  danger  of  turning  foul. 

To  improve  Sherry. 
If  the  Sheriy  be  new  and  hot,  rack  it  off  into  a 
sweet  cask,  add  five  gallons  of  mellow  Lisb.in, 
whicli  will  take  oft'lhe  hot  taste,  then  give  it  a  head, 
take  a  quart  of  honey,  mix  it  with  a  can  of  wine, 
and  put  it  into  tiie  cask  wlien  racking.  Hy  this 
method  sherry  for  present  use  will  l)e  greatly  im- 
pi'oved,  having  much  the  same  eftect  upon  it  as 
age. 

To  improve  -.vlule  ivuie. 
If  the  wine  have  an  unpleasant  taste,  rack  off  one 
naif,  and  to  the  remainder  add  a  gallon  of  new 
tnilk,  a  handful  of  bay  salt,  and  as  much  rice;  after 
which,  lake  a  sUiff,  beat  them  well  logetlier  for 
half  an  hour,  and  fill  up  tlie  cask,  and  when  rolled 
w  ell  about,  stillage  it,  and  in  a  few  days,  it  will  be 
much  inqiroved. 

If  the  white  wine  is  foul  and  has  lost  its  colour, 
for  a  Ijult  or  pipe  take  a  gallon  of  new  milk,  put  it 
into  the  cask,  and  stir  it   well   about   witii   a   stall'; 
and  wliLii  it  has  sellJed,  put  in  three  ounces  .  f  is- 
inglass made  into  a  jelly,  with  aipiarter  ol  a  pound 
it    loaf  sugar  sciaped  fine,  and  stir  it   well   about. 
(Jn   the  day    following,  bung  it  up,  and  in  a  few  j 
thys  it  will  be  line  and  have  a  good  colour. 
To  iiiijjroi'e  wine  by  chalk. 
Atid  a  little  chfilk  to  the  must,  when  it  is  some- 
what sour;  for  the  acidity  arising  from  citric  and  | 


citrate  and  tartrate  of  lime,  while  the  m7ist\)ccam<n 
sweeter,  and  yields  a  much  finer  wine.  Too  mucti 
chalk  may  render  the  wine  insipid,  since  itispro- 
jier  to  leave  a  little  excess  of  acid  in  the  Tmat. 
Concentrate  the  must  by  boiling,  ami  add  the  jiro- 
perquantity  of  chalk  to  the  li(iuor,  while  it  is  still 
hot.  Even  acid  wine  may  be  benefited  ov  the  ad- 
dition of  chalk.  Oyster-shells  may  be  tised  with 
this  view;  and  when  calcined  are  a  cleaner  carbo- 
nate of  lime  than  common  chalk. 

To  renn'ute  sick  luine. 
Wines  on  the  fret  should  be  racked;  if  their  own 
lee  indicates  decay  they  should  be  racked  on  tlie 
sound  lee  of  another  wine  of  similar  but  stronger 
qualitv,  to  protract  their  decline:  If  this  be  done 
at  an  earlv  period,  it  may  renovate  tlie  sick  wine; 
on  th-sc  occasions  giving  the  sick  wine  a  cooler 
place,  will  retard  its  progress  to  acidity;  if  conve- 
nient, such  wines  should  be  torced  and  bottled. 
Previous  to  bottling,  or  rather  at  the  forcitig,  give 
it  one,  two,  or  three  table-sjioonsful  of  calcined 
gy[)sum  finelj'  pulverized,  i'his  will  check  its 
tendency  to  acidity,  without  exciting  much  intu- 
mescence, witlioiit  injuring  the  colour  of  the  red 
wine,  and  without  retarding  its  coating  to  the  bot- 
tle, which  it  rather  promotes.  The  proper  forc- 
ing for  red  wines  are,  the  whites  of  ten  or  twelve 
eggs,  beat  up  with  one  or  two  tea-spoonsful  of  salt, 
])er  hogshead,  and  well  worked  into  the  wine  with 
a  forcing-red;  the  gypsum  shoidd  be  first  boiled 
in  a  little  water.  'I'liis  is  Intended  to  check  tlie 
acetous  process.  To  retard  the  vinous,  the  French 
are  in  the  habit  of  burning  sulphur  immediatelv 
under  t!ie  cask,  and  possibly  tlie  sidphuric  acid 
evolved  by  the  combustion  may  check  its  progress 
and  pt'event  the  necessity  of  an  admixture. 
To  melloxv  ivine. 
Cover  the  orifices  of  the  vessels  containing  it 
with  bladder  closely  fastened  instead  of  the  usual 
materials,  and  an  aqueous  exhalation  will  pass 
through  the  bladder,  leaving  some  fine  cn'stalliza- 
tions  on  the  surface  of  the  wine,  which,  when 
skimmed  oft',  leaves  the  wine  inaliighly  improved 
state  of  flavour.  Remnants  of  wine  covered  in  this 
manner,  whether  in  bottles  or  casks,  will  not  turn 
mouldy  as  when  stopped  in  the  usual  way,  but 
will  be  im])roved  instead  of  being  deteriorated. 
German  method  of  restoring  sour  ivines. 
Put  a  small  quantity  of  powdered  charcoal  in  the 
wine,  shake  it,  and  after  it  has  remained  still  for 
48  hours  decant  steadily. 

To  concentrate  wijies  by  cold. 
If  any  kind  of  wine  be  exposed  to  a  sufticient 
degree  of  cold  in  frosty  weather,  or  be  put  into 
any  place  where  ice  continues  all  the  year,  as 
in  ice-houses,  and  there  suft'ered  to  fi'eeze,  the 
sujierfiuons  water  contained  in  the  wine  will  be 
frozen  into  ice,  and  will  leave  the  proper  and  truly 
essential  part  of  the  wine  unlrozen,  unless  the  de- 
gi-ee  of  cold  should  be  very  intense,  or  the  wine  but 
wuak  and  |)Oor.  When  the  frost  is  nnxlerate,  the 
experiment  has  no  ditticulty,  because  not  above  a 
third  or  a  fot;rlh  part  of  the  superfiunus  water 
will  be  frozen  in  a  whole  night;  but  if  the  cold 
be  very  intense,  the  best  way  is,  at  the  end  of  a 
fnw  hours,  when  a  tolerable  quantity  of  ice  is 
formed,  to  jioiir  out  the  remaining  fluid  liipior, 
and  set  it  in  another  vessel  to  treeze  again  by  itself 
I'he  frozen  part,  or  ice,  consists  only  of  the  wa- 
tery part  of  the  wine,  and  m;iy  be  thrown  away, 
and  the  li(juid  part  retains  all  tlie  slrength,  and  is 
to  '  e  preservecl.  This  will  never  grow  sour,  mus- 
ty, or  mouldy,  and  may  at  any  time  be  reduced  to 
wine  of  the  common  btrength,  by  adding  to  it  as 
luucii  water  as  will  make  it  up  to  the  foi'iaer  quan- 
tity. 


^36 


UNTVERSAL  RECEIPT  BOOK. 


Tofirjt  Tohite  wines. 
Take  an  ounce  of  isingflass,  beat  it  into  thin 
shreds  with  a  hammer,  and  dissolve  it,  by  boiling  in 
a  pint  of  water;  this,  when  cold,  becomes  a  stiff 
jelly.  Whisk,  up  some  of  this  jelly  into  a  froth 
with  a  little  of  tiie  wine  intended  to  be  fined,  then 
stir  it  well  amonq;  the  rest  in  the  cask,  and  bung  it 
down  tight;  by  this  means  the  wine  will  become 
bright  in  eight  or  ten  days. 

Tojiiie  red -wines. 
Take  whiles  of  eggs  beat  up  to  a  froth,  and  mix 
in  the  same  manner  as  in  while  wines. 

Jinother  method. — Put  the  shavings  of  green 
Deech  into  the  vessel,  having  first  taken  off  all  ihe 
rind,  and  boil  them  for  an  hour  in  water  to  extract 
their  rankness,  and  afterwards  dr}-  them  in  the 
sun,  or  in  an  oven.  A  bushel  serves  '.or  u  tun  of 
wine;  and  being  mashed,  they  serve  .g^'n  and 
again. 

Mortimer  recommends  to  gather  the  grapes 
when  veiy  dry,  pick  them  from  the  stalks,  press 
them,  and  let  the  juice  stann  twenty-f  )ur  hours  in 
a  covered  vat.  Afterwards  to  draw  it  off  from  the 
gross  lees,  then  put  it  up  in  a  cask,  and  to  add  a 
pint  or  quai-t  of  strong  red  or  white  port  to  every 
gallon  of  juice,  and  let  the  whole  work,  bunging 
it  up  close,  and  letting  it  stand  till  January;  then 
bottling  it  in  diy  weather. 

Bradley  chooses  to  have  the  liqiior,  when  press- 
ed, stand  with  the  husks  and  stalks  in  the  vat,  to 
ferment  for  fifteen  days. 

To  fine  a  hogshead  of  claret. 
Take  the  whites  and  shells  of  six  fresh  eggs,  and 
proceed  as  with  port  finings.     Chiret  requires  to  be 
kept  warm  in  saw-dust  when  bottled. 
To  fine  sherry. 
Take  an  ounce  and  a  half  of  isinglass,  Ijeat  it 
■with  a   hammer  till   it  can  be  ptdled   into  small 
pieces,  then  put  it  into  tiiree  pints  of  cider  or  per- 
r}',  and  let  it  remain  twenty-four  hours,  till  it  be- 
comes a  jelly.     After  whicli  mix  it  with  a  quartor 
two  of  wine,  and  whisk  it  well  with  the  whites  and 
shells  of  six  fresh  eggs.     Take  four  or  five  gallons 
out  to  make  room  for  the  finings,  and  stir  the  wine 
well.      Then  nearly  fill  the  can  of  finings  with  wine, 
whisk  it  well,  and  put  it  in  the  butt,  stirring  it  well 
for  about   five  minutes;  afterwards   fill   it  up,  and 
put  the  bung  in  loose.     In  two  days  binig  it  up,  and 
iu  eight  or  ten  it  will  be  fit  for  bottling. 
To  fi n^  pale  Sherry. 
Put  three  pints  of  skim-milk  with  the  whites  of 
eight  eggs,  heat  well  together  in  a  can;  then  put  in 
finings,  in  the  same  manner  as  for  common  sherry. 
If  the  sheiTY  be  thin  and  jioor,  feed  them  with  good 
brandy  as  other  wines. 

To  fine  Madeira. 
Take  three  ounces  of  isinglass,  and  dissolve  it, 
but  if  old  wine  two  ounces  will  be  enough,  also  one 
quart  of  skim-milk,  and  half  a  pint  of  marble  sand: 
whisk  these  in  a  can  with  some  wine.  If  the  pipe 
is  full,  take  out  a  canful,  and  stir  the  pipe  well; 
then  i)Ut  in  the  can  of  finings,  and  stir  that  with  a 
staff  for  five  minutes;  afttjr  which  put  the  other  can  | 
of  wine  into  it  and  let  it  have  vent  for  three  days. 
Then  close  it  up,  and  in  ten  davs  or  a  fortnight  it 
will  be  fine  and  fit  for  bottling  and  stowing  with 
sasv-dust  in  a  warm  ]>lace. 

To  improve  JVladeira  ivhich  has  been  round  to  the 
Indies. 
Madeira  snould  be  kept  in  a  warmer  place  than 
port  wine,  and  therefore  requires  a  good  body,  and 
to  be  fed  with  brandv,  but  if  deficient  in  flavour  or 
mellowness,  add  to  it  a  gallon  or  two  of  good  M,  ,m- 
sey. 

To  fine  V'donia  wiiie. 
When  first  imported,  Vidonia  has  a  harsh  and 
•cid  taste;  but  if  properly  managed  it  more  resem- 


bles Madeira  wine  than  any  other.  To  take  f  ff 
the  harshness,  fine  it  down,  and  then  rack  it  off 
upon  the  lees  of  Madeira  or  white  port,  fining  it 
again  with  a  light  fining;  and  if  20  or  30  gallons  ol 
good  Matleira  wine  be  added,  it  will  passMbr  Ma- 
deira. For  the  finings,  dissolve  2  ounces  of  isin- 
glass and  the  whites  and  shells  of  6  fresh  eggs;  beat 
them  well  up  together  with  a  whisk  and  add  a  gill 
of  marble  sand. 

To  fine  JMalmsey  and  other  -unnex. 

T.ake  20  fresh  eggs,  beat  the  whi*es,  yolks,  and 
shells  together,  ami  manage  it  the  ^fcrr*  as  other 
finings. — Calcavella,  Sweet  Mountain,  Paxaretta, 
and  >Ialaga,  should  be  managed  and  fined  in  <he 
same  manner  as  Lisbon. — Tent,  Muscadine,  Sack, 
and  HastanI,  should  be  managed  the  same  as 
Malmsey,  and  fined  with  IC  or  20  fresh  eggs,  and 
a  (juart  or  three  pints  of  skim-milk. — Old  Hock, 
and  V  in  de  Grave,  are  thin  but  pleasant  wines,  and 
should  be  fed  with  a  little  good  brandy,  and  fined, 
if  necessary,"  with  the  whites  and  shells  of  6  or  8 
eggs. 

To  fine  port  itdne. 

Take  the  whites  and  shells  of  eight  fresh  eggs, 
beat  them  in  a  wooden  can  or  pail,  with  a  whisk, 
till  it  becomes  a  thick  froth;  then  add  a  little  wine 
to  it,  and  whisk  it  again.  If  the  pipe  is  full,  take 
out  four  or  five  gallons  of  the  wine  to  make  rtiom 
for  the  finings.  If  the  weather  be  warmish,  add  a 
pint  of  fresh  water  sand  to  the  finings.  Stir  it  well 
about;  after  which  \mX  in  the  finings,  stirring  it  for 
five  minutes;  put  in  the  can  of  wine,  leaving  the 
bung  out  for  a  few  hours,  *hat  the  froth  may  fnll; 
then  bung  it  up,  and  in  eight  or  ten  days  it  will  be 
fine  anil  fit  for  bottling. 

To  make  and  apply  finings. 

Put  the  finings  into  a  can  or  pail,  with  a  little  of 
the  li(pior  about  to  be  fined,  whisk  them  all  toge- 
tlier  till  they  are  perfectly  mixed,  and  then  nearly 
fill  the  can  with  the  liquor,  whisking  it  well  about 
again;  after  which,  if  the  cask  be  full,  take  out  four 
or  five  gallons  to  make  room;  then  take  the  staff, 
and  give  it  a  good  stirring;  next  whisk  the  finings 
up,  and  ])ut  them  in;  afterwards  stir  it  with  the 
stcfT  for  five  minutes.  Tiien  drive  the  bung  in, 
and  bore  a  hole  with  a  gimlet,  that  it  may  Lave 
vent  for  3  or  4  days,  after  which  drive  in  a  venl- 
Peg. 

To  convert  -white  -wine  into  red. 

Put  four  ounces  of  turnsole  rags  into  an  earthen 
vessel,  and  pour  upon  them  a  pint  o*  boiling  water; 
cover  the  vessel  close,  and  leave  it  to  "ool;  strain 
off  the  liquor,  which  will  be  of  a  fine  deep  red  in- 
clining to  purple.  A  small  portion  of  this  coloui-s 
a  large  quantity  of  wine.  This  tincture  may  either 
be  made  in  brandy,  or  mixed  with  it,  or  el-se  made 
into  a  syrup,  with  sugar,  for  keeping. 

In  those  countries  wiiich  do  not  produce  the 
tinging  grape  which  attords  a  blood-red  juice, 
wherewith  the  wines  of  France  are  often  stained, 
in  defect  of  this,  the  juice  of  elder-berries  is  used, 
and  sometimes  log-wood  is  used  at  Oporto. 
To  force  dotim  the  finiiigs  of  all  ivliite  -wines,  ar- 
racks, and  small  spirits. 

Put  a  few  quarts  of  skimmed  milk  into  the  cask. 
7  0  render  red  -wine  -wliite. 

If  a  few  quarts  of  well-skimmed  milk  be  put  to  a 
hogshead  of  red  wine,  it  m  ill  soon  precipitate  the 
greater  part  of  the  colour,  and  leave  the  whol 
nea.ly  wliite;  and  this  is  of  known  use  in  the  turn- 
ing red  wines,  «  hen  pricked,  into  white;  in  which 
a  small  di  gree  of  acidity  is  not  so  niuvh  perceived. 

Milk  is,  from  this  quality  of  dischaiging  colour 
from  svines, of  use  also  to  the  wine-coopers,  for  the 
whitening  of  wines  that  have  acquired  a  blown  co- 
lour from  the  cask,  or  from  having  been  hastily 
boiled  before  fermenting;  for  the  addition  of  a  lit- 


WINES. 


ISI 


Oe  sKimmed  milk,  in  these  cases,  precipitates  the 
brown  colour,  and  leaves  the  wines  almnst  lim- 
pid, or  of  what  they  call  a  water  whiteness, 
which  is  much  coveted  abroad  in  vines  as  well  as 
in  brandies, 

7'o  preserve  nera  -vine  airainsi  tlntnder. 

llnider  will  turn  and  often  change  wines. 
Cellars  that  are  paved,  and  the  walls  of  stone,  are 
preferable  to  boarded  floors.  Before  a  tem]>est  of 
thunder,  it  will  be  advisable  to  lay  a  plate  of  iron 
upon  the  wine-vessels. 

To  make  -wide  settle  xuell. 

Take  a  pint  of  wheat,  and  boil  it  in  a  quart  of 
water,  till  it  hurst  and  become  soft;  then  squeeze 
it  throua;  a  linen  cloth,  and  put  a  pint  of  the  liquor 
into  a  hosjshead  of  unsettled  white  wine;  stir  it 
well  al>out,  and  it  will  become  fine. 

To  ma/ce  a  match  fur  s^ueetenhig  casks. 

Melt  some  brimstone,  and  dip  into  it  a  piece  of 
coarse  linen  cloth; of  which,  when  cold,  take  a  piece 
of  about  an  inch  broad  and  five  inches  long,  and  set 
fire  to  it,  putting  it  into  the  bung  hole,  with  one 
end  fastened  under  the  bung,  which  must  be  ilriven 
in  very  tight:  let  it  remain  a  few  hours  before  re- 
moving it  out. 

To  make  oyster  powder. 

Get  some  fresh  oyster  shells,  wash  them,  and 
scrape  oft'  the  yellow  part  from  the  outside;  lav 
them  on  a  clear  fire  till  they  become  red  hot;  then 
lay  them  to  cool,  and  take  oft"  the  softest  part,  pow- 
der it,  and  sift  it  througli  a  fine  sieve;  after  which 
use  it  immediately,  or  keep  it  in  bottles  well  cork- 
ed up,  and  laid  in  a  dry  yilace. 

To  make  ajilteriiig  bag. 

This  bag  is  made  of  a  yard  of  eitlier  liner,  or 
flannel,  not  too  fine  or  close,  and  sloping,  so  as  to 
have  the  bottom  of  it  run  to  a  point,  t.nd  the  top  as 
broad  as  the  cloth  will  allow.  It  must  be  well 
sewed  up  the  side,  an<l  the  upper  part  of  it  folded 
round  a  wooden  hoop,  and  well  fastened  to  it;  then 
tie  the  hoop  in  three  or  four  places  with  a  cord  to 
support  it;  and  when  used,  put  a  can  or  pail  under 
it  to  receive  the  liquor,  filling  the  bag  with  the  se- 
diments; after  it  has  ceased  to  run,  wash  out  tlie 
bag  in  three  or  four  clear  waters,  then  hang  it  up 
to  dry  in  an  airy  place,  that  it  may  not  get  musty. 
A  wine  dealer  should  always  have  two  bags  by 
him,  one  for  red,  and  the  other  for  white  wines. 
To  bottle  -wine. 

AVlien  wine  is  made  fine  and  pleasant,  it  maybe 
bottled,  taking  care  afterwards  to  pack  it  in  a  tem- 
perate place  with  saw-dust  or  le.aths.  After  which 
it  will  not  be  fit  to  drink  for  at  least  two  months. 
Never  use  new  deal  saw-dust,  as  that  causes  the 
wine  to  fret,  and  often  communicates  a  strong  tur- 
pentine smell  through  the  corks  to  the  wine. 
To  detect  adv'teruted  luine. 

Heat  equal  parts  of  oyster  shells  and  suljihur  to- 
gether, and  keep  them  ii.  a  white  heat  for  fifteen 
minutes,  and  when  cold,  mix  them  with  an  equal 
quantity  of  cream  of  tartar;  put  this  mixture  into  a 
strong  bottle  with  common  water  to  boil  for  one 
hour,  and  then  decant  into  ounce  phials,  and  add 
20  drops  of  muriatic  acid  to  each;  this  liquor  ]>re- 
ci[Wates  the  least  quantity  of  lead,  copper,  kc. 
fi'om  w  ines  in  a  very  sensible  black  preci[)itate. 
'I'd  uf.tect  alum  in  -Mine. 

Wine  merchrtnis  aud  alum  to  red  wine,  to  com- 
mu.iicate  to  it  a  rough  taste  and  dee[>er  colour;  but 
this  mixture  produces  on  ihe  system  the  most  seri- 
ous effects.  For  tiie  discovery  of  the  fraud  in 
question,  adopt  the  following  means:^  The  wme  is 
to  he  discoloured  by  means  of  a  concentrated  solu- 
tion of  chlorine;  the  mixture  is  to  be  evaporated 
until  reduced  to  nearly  the  fourtfi  of  its  original  vo- 
lume; the  rKpior  is  to  be  filtered;  it  then  possesses 
the  following  properties  when  it  contains  alum: — 


1st,  it  has  a  sweetish  astringent  tasTe;  2d.  it  ful^ 
nishcsa  white  ])recii)itate  (sulphate  of  bar\  tes)  with 
nitrate  of  bai-;  es,  insolunle  in  water  and  in  nitiif 
acid;  3d,  caustic  ])ntash  gives  rise  to  a  yellowish 
white  precipitate  of  alumine,  soluble  in  an  excess 
of  ])ot:ish;  4th,  the  sub-carbonate  ot  soda  jiroduces 
a  yellowish  white  precipitate  (sun-cai-bonate  of 
alumine)  decomposable  by  fire  uito  c:«-bonic  acid 
gas,  alumine,  easily  recognizable  by  its  charac- 
ters. 

Another  mode. — Add  to  the  wine  a  sufficient 
quantity  of  a  strong  solution  of  chlorine  water, 
(oxygenated  muriatic  acid)  until  it  is  changed  to  a 
yellow  colour:  let  the  precijjitate,  (composed  of 
the  chlorine  and  the  vegeto-animal  matter  contain- 
ed in  the  wine),  which  immediatelv  forms,  become 
sett'ed,  then  filter  the  liquor,  and'  evaporate  it  to 
;^th  of  its  volume;  it  will  now,  in  consequence  of 
the  presence  of  the  alum,  have  an  astringent  sweet- 
ish taste,  and  will  furnish  a  while  precipitate  on 
the  addition  of  nitrate  of  barytes,  which  is  insolu- 
ble in  water  and  in  nitric  acid.  It  will  give  a  yel- 
!  lowish  white  ))recipitate  witti  pure  jiotass,  that  is 
soluble  on  the  addition  of  an  excess  of  the  potass; 
and  a  precipitate  of  the  same  colour,  with  the  sub- 
carbonate  of  soda. 

To  detect  lead  and  copper  in  -wine,  ader,  perry,  &c. 
Put  into  a  crucible  I  oz.  of  sidphur,  and  1  oz.  ol 
pure  lime;  and  keej)  them  in  a  white  heat  toi 
nearly  half  an  hour;  when  cold,  add  1  ounce  of  the 
super-tartrate  of  potass,  and  boil  the  whole  in  a 
matrass  with  some  distilled  water  for  halfanhout. 
Uecaut  the  supernatant  liquor  into  small  phials, 
adding  about  '20  or  30  drops  of  muriatic  acid  to 
each.  '1  he  phials  must  be  well  stopped  and  pre- 
served for  use.  Lead,  coj)per  and  other  deleterious 
metals  will  be  ju-ecipitated,  of  a  black  colour,  by 
this  liquid,  if  poured,  in  the  quantity  of  only  a  few 
drops,  into  the  suspected  wine  or  cider. 

Another  mode. — Another  test  for  these  perni- 
cious metals  in  wine  and  cider,  exists  ready  formed 
in  nature.  Pour  into  a  glass  of  suspected  wine, 
cider,  or  perry,  a  few  drops  of  Harrowgate  water. 
If  any  lead,  kc.  be  present,  it  will  fall  down  in  the 
state  of  a  black  precipitate,  being  combined  with 
the  sulphuretted  hydrogen  by  which  these  waters 
are  imp.-egnated. 

Lead  is  used  tiy  many  wine-me»'chants  to  give 
an  astringency  to  port-w  ine;  that,  like  old  port,  it 
inay  appear  rough  to  tiie  tongue.  Sometimes  they 
hang  a  sheet  of  lead  in  the  cask;  at  others  thev  pour 
in  a  solution  of  acetate  (^sugar)  of  lead,  for  the  pur- 
pose of  sweetening,  as  tliey  term  it. 
To  detect  lead,  corrosive  sublimate,  and  antimony 
in  luines,  &c. 
Sulphuric  acid  decomposes  them  with  precipi- 
tate, that  is  blackish  when  antimony  is  pi-esent, 
but  -white  with  the  two  first  mentioned:  then,  let 
the  precipitate  be  washed  with  boiling  water;  if  it 
change  not,  it  is  lead;  if  it  acquire  a  yellow  colour, 
it  is  mercury. 

Another  test  for  lead  in  iviiie. 
Whatever  quantit}-  of'  lead  resides  in  wine,  may 
be  precipitated  by  mixing  with  it  a  fluid,  made  by 
exposing  powdered  oy^er  shells  and  sulphur,  equal 
quantities,  to  a  white  heat  for  a  (piaiter  of  an  hour; 
and  when  the  compost  is  cold,  add  as  much  cream 
of  tartar  thereto.  Put  the  wliole  in  a  strong  bottle 
with  common  water,  and  let  the  liquor  boil  an 
hour;  pour  oft' the  solution  into  ounce  phials,  each 
of  which  will  be  sufficient  for  a  cask  of  wine,  and 
add  to  each  '20  drops  of  muriatic  acid.  Every  por- 
tion of  lead  it  may  contain,  will  l)e  found  at  the 
bottom,  in  tlie  form  of  a  biack  cindery  precipitate. 
Having  collected  a  sufficient  (juantily  of  tiiis  preci- 
\)it;ite,  upon  an  iron  plate,  expose  it  to  a  heat  and 
the  lead  will  rim  oft". 

M 


S3 


l^N^^'T^RSAL  receipt  book. 


AtMher  — Take  f.  nastc  of  sulphur  ami  iron  fil- 
Tf^s,  ])ut  >t  into  a  (,.ii;il,  anil  pour  on  it  a  small 
,UHiiUly  of  sulphui-ic  ac>J.  Pass  'he  gas,  which 
kill  arise,  throusrii  a  lieot  tube,  into  a  bottle  of 
»ater:  when  thus  inipres^iiated,  it  will  form  a  new 
?u(l  iiiipi-ove<l  lest  for  the  ])Urpose.  When  poured 
ii.lo  wine  which  contains  litharge,  it  will  render  it 
Mack  and  flakcy,  and  occasiot\  a  considerable  pre- 
cipitation. 

J^ote  by  the  American  Editor. 
The  culture  of  the  vine,  and  the  art  of  obtaining 
Its  delicious  jirodncls,  are  subjects  of  so  inunh  pub- 
lic interest  in  this  countrj'  at  this  particular  mo- 
ment, that  no  apology  is  necessary  for  distressing 
u  moment,  to  state,  that  in  the  "  Vine-Dresser's 


Manual,  and  Art  of  making  Wine,  lirandy,  ami 
A'incgar,  bv  Tliieliaut  de  iierueaud,"  published 
by  P.  Canfield,  New  York,  18'29,  even-  parlicular 
relative  thereto  is  to  be  found.  This  little  volume 
is  vvhoily  piaclical,  and  should  be  procui-ed,  and 
attenlivL-lv  studied  by  every  one  who  intends  plant- 
ing a  vineyard.  Indeed,  of  so  much  importance 
does  the  editor  consider  the  book  in  question,  that, 
had  lime  been  afforded  him  to  \)rocure  the  origi- 
nal, he  should  have  transferred  ii  wholly  to  this 
work.  Though  no  iegal  obstacles  prevented  his  using 
the  New  York  translation,  others  not  less  imperi« 
ous  forbade  him.  Any  of  the  booksellers  of  New 
York,  or  Piiiladelphia,  can  procure  the  treatise  la 
question;  and  again  1  say  to  those  inter;.- .ied,  pur- 
chase and  study  it. 


DISTZI.i:.A7ION. 


The  object  of  rjistillalion  is  the  preparation  of 
alcohol  or  pure  spirit,  which  is  obtained  from  bran- 
dy, rum,  arrack,  and  whiskey,  prepared  from  wine, 
sugar,  rice,  and  malt.  It  also  includes  compound 
spirits,  or  those  which,  in  addition  to  alcohol,  con- 
tain some  volatile  or  pungent  oil  or  essence, — as 
gin,  hollands,  caraway,  and  peppermint;  the  es- 
sential oils,  as  oil  of  cinnamon,  oil  of  clcves,  oil  of 
peppermint,  and  otto  of  roses;  and  the  simple  dis- 
tilled waters,  which  retain  the  fragrant  flavour  of 
the  particular  herbs  with  w  hich  ihey  have  been  dis- 
tilled. 

']'o  manage  distiUation. 

Previous  to  distilling,  the  processes  of  brewing 
and  fermentation  are  necessary.  In  distilling,  there 
is  only  one  general  rub-,  namely,  to  let  the  beat,  in 
all  cases,  be  as  gentle  as  possible.  A  water-bath, 
if  sufficiently  large,  is  preferable  to  any  other  mode, 
and  will  perform  the  operation  with  all  llie  dis- 
patch requisite  iov  the  most  extensive  business. 
The  spirit,  as  it  first  comes  over,  should  be  receiv- 
ed into  a  quantity  of  cold  water;  as,  by  this  means, 
the  connexion  between  it  and  the  oily  matter  will 
oe  considerably  lessened.  For  the  same  reason, 
after  it  has  been  once  rectified  in  the  water-bath, 
it  should  be  again  mixed  with  an  equal  quantity  of 
water,  and  distilled  a  second  time.  After  the  spi- 
rit has  been  distilled  once  or  twice  in  this  manner, 
from  water,  it  may  be  distilled  in  a  water-bath 
without  any  addition;  and  this  last  rectification  will 
free  it  from  the  greater  part  of  the  water  which  it 
may  contain. 

In  distilling  compound   spirits,  a  small  still  has 
been  found  to  answer  better  than  a  large  one. 
Utensi!'-. 

In  a  distillery  are  required  a  variety  of  utensils, 
such  as  a  still,  worm-tub,  pump,  a  water-cask,  a 
strong  \)iess,  hair-cloths,  three  or  four  iron-bound 
tid)s,  capal)le  of  containing  from  a  hogshead  to  a 
pipe,  of  any  liquor;  tliree  or  f>ur  cans,  ca[)able  of 
liolUing  from  two  to  six  gallons  bv  measure,  an 
iron-bound  wooden  funnel,  having  a  strong  iron 
iiosel,  or  pipe;  a  pewter  sypiion,  about  six  feet  and  a 
half  long,  and  four  inches  in  circumference;  Hainiel 
bags,  for  refining  the  thick  and  feculent  matter  at 
the  bottom  of  the  casks  and  otlier  vessels. 
Ufieration  of  t/ie  stiU. 

VV^hen  the  still  is  charged,  let  the  fire  under  it 
be  lighted;  and  w  hilsl  it  burns  up,  Uie  joints  should 
je  carefiiU}   luted 


By  laying  the  hand  on  the  still  and  capital,  as 

the  fire  gains  strength,  the  process  of  the  operation 
will  be  ascertained;  fir,  whenever  the  head,  or  ca- 
pital, feels  hot,  it  is  a  proof  that  the  volatile  parti- 
cles have  arisen,  and  are  about  to  enter  the  worm. 
When  the  still  head  is  about  to  become  hot,  pre- 
pare a  damp,  made  of  the  ashes  under  the  grate, 
mixed  with  as  much  water  as  will  properly  wet 
them.  This  mixture  is  to  be  thrown  upon  the  fire, 
to  moderate  its  action,  at  the  instant  when  distilla- 
tion has  conumenced.  Continue  the  heat  as  long 
as  the  distilled  litpiid  is  spirituous  to  the  taste. 
When  the  distilled  liquor  carries  with  it  any  par- 
ticular flavour,  it  should  be  re-distilled  with  essen- 
tial oils,  in  order  to  convert  it  into  a  com[iound 
spirit,  as  gin,  peppermint,  and  other  cordials. 

When  all  the  spirituous  fluid  is  drawn  off,  the 
ctill  should  be  emptied  by  a  cock  in  the  side.  The 
head,  bcc.  should  then  be  removed,  and  the  several 
lutes  taken  clean  oft".  The  still  may  now  be  charg- 
ed a  second  time,  and  luted.  If  the  spirit,  or  com- 
pound to  be  made,  is  ol  a  difierent  nature  or  flavour 
from  that  procured  by  the  last  distillation,  tile  still, 
capitid,  and  worm  should  be  thoroughly  cleaned 
by  hot  water,  sand,  and  a  scrubbing  brush,  to  re- 
move the  oily  particles  which  adhere  to  their  in- 
ternal surfaces.  The  worm  is  best  cleansed  by 
passii.g  hot  water  through  it  repeatedly,  until  the 
water  flows  out  quite  flavourless. 

Great  care  sliould  be  taken  that  no  grease,  tal- 
low, soap,  or  any  other  unctuous  matter,  fall  into 
the  tubs,  pieces,  rundlets,  or  cans. —  \bove  all 
things,  lighted  candle'^  torches,  or  j)apers,  should 
not  be  brought  near  any  vessel  containing  spirits. 
The  flue  or  chimney  should  be  kept  constantly 
clean. 

V'o  use  a  prtitable  furnace. 

In  the  laboratories  of  experimental  chemists, 
portable  furnaces  are  employed.  Charcoal  is  the 
only  fuel  that  i-aii  be  used  in  them,  except  the  oc- 
casional use  of  the  finer  kinds  of  stone  coal  that 
yield  a  bright  flame,  aixl  bum  to  a  while  ash  with- 
out forming  clinkers.  When  the  fire  is  regulated 
by  the  admission  of  only  the  necessary  quantity  of 
air  through  the  charcoal,  and  the  whole  heal  of  the 
fuel  is  directed  upon  the  subject  ex|)OSeil  lo  it,  the 
expense  is  not  so  great  as  inight  be  supposed,  for 
no  other  fuel  gives  out  so  much  heat.  tJiie  lb.  of 
charcoal  will  boil  away  13  lbs.  of  water,  whereas 
the  same  weight  of  Newcastle  coal  will  boil  uwa> 


DISTTLLA'lION. 


13!? 


only  S  or  9  js.  A  pound  of  coke  will  only  boil 
awsy  4  lbs.  of  water,  aixl  a  pound  of  peat  sebb)in 
more  tban  5  lbs.  or  by  a  skilful  mode  of  using  it  at 
the  utmost  10  lbs. 

'1'::  hitild^fiTed  furnaces. 

Windsor  bricks  are  ufenerally  used,  as  tliey  may 
be  cut  as  'asily  as  cbalk,  and  yet  bear  a  violent 
heat  wiliiout  alteration:  tbey  must  be  set  in  clay  of 
the  same  field.  The  parts  distant  from  the  fire 
may  be  of  common  bricks  set  in  mortar,  but  this 
mortar  must  be  carefully  removed  before  the  otber 
part  is  i)egun,  as  an  acciilental  admixture  of  it  Hitli 
the  clay  would  cause  the  latter  to  run  into  glass, 
and  tiius  spoil  the  furnace.  These  furnaces  are 
generally  built  as  thin  as  possible  that  tbey  may 
take  up  the  less  room,  and  to  save  fuel  in  heating 
them  as  they  hare  seldom  fire  constantly  in  them; 
in  this  case,  they  should  be  suri'Ounde<l  with  iron 
braces,  to  prevent  the  alternate  contraction  and  ex- 
pansion destroying  them  as  soon  as  tiiey  otherwise 
would. 

To  make  a  portable  sand-pot. 

For  a  portalile  one.  the  ash  pit  may  be  an  iron 
cylinder,  1"  inches  in  diameter  and  8  dee]),  closed 
at  bottom.  In  the  front  is  cut  a  hole  3  inches  high 
and  4  wide,  with  sliders  to  sliut  close.  Three  jiins 
are  riveted  on  the  inside  about  an  inch  below  llie 
upper  edge;  tliese  are  to  support  the  fire-place. 
The  bottom  of  tiiis  ash  pit  is  lined  with  clay,  beat 
up  with  charcoal  dust  and  formed  into  a  kind  of 
saucer.  The  fire-place  is  a  small  cylinder  of  nearly 
the  same  width,  so  as  to  fit  easily  into  the  top  of  the 
ash  pit,  and  rest  (m  the  three  pins;  its  height  is  15 
inches,  and  it  has  a  fiat  border  at  each  end,  leaving 
a  circularopening  of  10  inches  in  diameter.  Around 
the  lower  border  are  riveted  three  screws,  to  wiiich 
are  fixed,  by  nuts,  a  grate.  In  the  upper  border, 
towards  the  circumference,  and  at  eipial  distances 
from  each  otber,  are  ma<le  four  circular  holes  an 
inch  over.  The  inside  of  the  fire-place  is  lined 
with  clay  and  charcoal,  whose  surface  is  adjusted 
to  a  core,  made  by  drawing  on  a  board  an  ellipsis, 
having  its  foci  15  inches  asunder,  and  its  semior- 
dinates  at  the  foci  5  inciies,  sawing  oH"the  board  at 
each  focus,  and  alsff  down  the  greatest  diameter,  so 
that  the  internal  cavity  may  represent  an  elli[)Soid 
of  those  dimensions,  cut  ofi'  at  the  foci.  A  fire- 
hole  about  0  inciies  wide  and  4  inches  and  a  half 
high,  will)  the  lower  limit  about  3  inciies  above  the 
grate,  is  left  in  the  fiont  to  be  closed  with  a  lined 
St  pper;  both  the  fire  hole  and  stopper  having  a 
border  to  retain  the  lining.  When  the  lining  is 
dry,  four  openings  are  cut  sloping  through  it,  cor- 
responvling  to  the  ooenings  in  the  up[)er  border,  to 
serve  as  vents  for  the  burnt  air,  and  to  regulate  the 
fire  by  sliding  pieces  of  tile  more  or  less  over  them. 
In  the  central  opening  at  the  tofiof  the  fire-place  is 
hung  a  cast-iron  pot,  either  liemisi)herical,  or, 
which  is  most  usual,  cylindrical,  about  6  inches 
deep  at  the  edge,  \\\\.\\  a  rounded  bottom,  so  that 
the  axis  is  about  an  inch  deeper.  The  ominoii 
pots  have  oidy  a  reflected  border  by  which  they 
hang;  but  the  best  kind  have  also  an  upright  edge 
that  rises  an  inch  higher,  to  which  a  stone-ware 
head  is  fitted;  and  thus  the  pot  serves  for  many  dis- 
tillations that  rerjuiie  a  strong  fire.  It  is  usual  to 
cut  a  notch  on  one  side  of  the  top  ol  the  fire-place, 
sloping  upwards  to  the  e<!ge  of  the  pot,  about  3 
inches  wide  and  2  deep,  to  admit  alow  retort  to  be 
sunk  deeper  into  the  pot,  by  allow  mg  a  passage  to 
it3  neck. 

To  make  a  sand-heat  furnace. 

A  furnace  of  this  kind  may  be  stalionarj",  and 
built  of  bricks  that  will  stand  the  fire:  and  in  this 
c  ise,  the  ash  pit  is  built  about  liJ  inches  high,  and 
has  an  ash-door  opening  into  it  aboirt  6  inches 
t'inare;  a  grate  is  tlien  laid,  and  a  fire-door  6  inches  , 


by  8  opens  immediately  into  the  fire-place,  even 
with  the  grate.  The  fire-jjlace  is  made  cviinorical, 
'2  inches  wider  than  the  sand  pot,  and  about  H 
inches  deeper;  the  grate  being  a  s(|uare  whose  --ide 
is  about  two-thirds  the  i"'"rnal  liameter  of  the 
sanil-pot.  This  pot  hangs  by  its  I  order  in  an  iron 
ring  placed  at  the  top  of  the  furnace;  we  have  no. 
yet  ado|)ted  Teichmeyer's  method  of  sloping  tlif 
pot.  As  stone  coal  is  generally  used  in  fixing  fur- 
naces, instead  of  the  4  regi.ster  holes  useil  as  vents 
in  the  portable  furnaces,  only  one  opening,  abouj 
as  wide  as  the  grate,  and  3  inches  liigh,  either  in 
the  back  or  on  one  side,  is  made  to  vent  the  burned 
air  into  the  chimney.  This,  however,  has  the  in- 
conveniencv  of  healing  the  pot  nnecpially,  the  side 
next  the  vent  becoming  much  the  hottest,  in  spite 
of  the  endeavour  to  efpialize  the  heat  by  bringing 
the  fire  from  under  the  cenli-e  of  the  pot  as  forwartl 
as  ])ossib!e,  by  raising  tlie  wall  o[)posite  to  the  vent 
per,-endicularly,  and  enlarging  it  only  on  the  other 
three  sides;  sometimes,  with  the  same  view,  seve- 
ral small  vents  are  made  round  the  pot,  leading 
into  the  chimney.  A  notch  for  the  neck  of  the  re- 
torf  is  generally  made  on  one  side.  As  much  heat 
passes  through  the  vent,  it  is  uswal  to  cause  the 
heated  air  to  jiass  under  a  large  cast-iron  plate, 
placed  on  a  border  of  bricks  surrounding  a  phit- 
form  of  the  same  materials,  and  leaving  a  cavity  of 
about  '2  inches  and  a  half  deep,  at  the  further  end 
of  which,  another  opening  leails  into  the  chimney. 
On  this  iron  plate,  sand  is  laid  to  form  a  sand  heat, 
and  thus  several  operations  are  carried  on  at  the 
same  time,  if  that  in  the  sand-pot  is  finished,  and 
it  is  desired  to  keep  on  those  in  the  sand-heat 
without  interruption,  the  vessel  may  be  drawn  out 
of  the  sand,  some  warm  sand  thrown  on  that  re- 
maining in  the  pot,  and  a  fresh  vessel  with  male- 
rials  introduced.  But  if  this  new  ojieralion  should 
require  the  iieat  to  be  more  giadually  exhibited,  a 
pot  of  thin  plate  iron,  filled  with  cold  sand,  con- 
taining the  vessel,  may  be  partly  slid  into  the  heat- 
ed sand-pot,  and,  being  supported  by  pieces  of 
brick  placed  under  the  edge  or  otherwise,  ke[>t 
there  until  it  be  necessary  to  increase  the  heal, 
when  it  may  be  slid  down  lower  until  at  length  it 
is  permitted  to  reach  the  bottom  of  tlie  sand-pot. 
To  make  a  hot  still. 
Portable  hot  stills  should  have  an  asli-jiit  and 
fire-place  exactly  similar  in  dimensions  to  those 
used  with  the  sand-pot,  or  the  same  furnace  may 
be  used  wiih  a  hot  still,  if  economy  and  not  conve- 
nience is  the  princi[)al  ol)ject.  The  copper  or  tin 
plate  cucurbite  will,  of  course,  be  10  inches  wide, 
and  about  1'2  deep,  and  hang  7  inches  within  the 
fire-place.  The  mouth  should  be  wide,  iliat  the 
water-bath  to  be  occasionally  hung  wiihiu  it  so  as 
to  reach  within  3  inches  of  the  bottom  inav  be  the 
larger.  Between  this  wide  neck  and  the  circum- 
ference there  should  be  a  short  pi|)e,  through  which 
the  liipior  left  after  distillation  may  be  drawn  off 
by  a  crane  without  unluting  the  vessels;  fiesh  li- 
quor added;  or,  in  tlistilling  with  the  water-bath, 
the  steam  m:iy  escajie.  This  pi()e  has  a  ring  round 
it,  that  the  cork  with  which  it  is  stoppi;d  may  be 
firmly  tied  down,  and  like  the  other  joinings  be 
luted;  for  which  pur|)Ose  slips  of  pai)er  smeared 
wiih  flour  and  water,  or  common  paste,  are  usually 
esteemed  suHicient;  but  the  best  material  is  blad- 
ders rotted  in  water  until  they  smell  extremely 
ofiensive  ar.d  adhere  to  the  fingers  w  ben  loucbe<l, 
and  then  worked  between  the  hands  into  rolls, 
which  are  to  be  applied  to  the  joinings.  These 
small  stills  havt  usually  a  Moor's  head  that  fits 
both  the  cucurbite  and  the  water-bath,  their  neckj 
being  of  equal  diameter,  and  is  furnished  with  a 
groove  round  the  lower  part  on  the  inside  to  dire*-! 
the  condensed  vapoui-  to  the  nose  of  the  -alembicjc; 


140 


'«.M\'ERSAL  RECEIPT  BOOK. 


and  this  head  is  surrounded  bv  a  pefrigeratory  con- 
taining eold  water,  wliich  is  not  so  cumbersome  as 
and  less  ex|iensivc  limn  a  worm  and  lul).  But  the 
most  n<ivantasi;eous  way  of  cooling  the  vaj)Ours  i-s  to 
asc  a  Moor's  head  wiihoul  a  surrounding  refrige- 
ratoi'>',  or  onlv  a  plain  bunt  tube,  which  should  be 
at  least  18  inches  long,  that  llie  small  globules  of 
the  boiling  liiiuor  which  are  thrown  up  near  a  fool 
high,  should  not  pass  over,  and  render  the  distilled 
liquor  until  for  keeiiing.  To  this  is  to  be  adapted 
a  pewter  pip< ,  about  8  feet  long  if  spirit  of  wine  is 
to  be  distilleil;  or  shorter  for  watery  liquors;  and 
in  both  cases  j  of  an  inch  in  diameter  on  the  inside, 
inclosed  in  a  tinned  plate  tube  with  a  funnel.  With 
an  adopter  of  this  kind,  and  the  consumption  of  a 
pint  and  a  half  of  water  in  a  minute,  or  about  9  gal- 
lons in  an  hour,  spii'it  of  wine  may  be  distilled  at 
the  rate  of  a  gallon  by  the  hour,  from  one  of  these 
portable  stdls.  Another  convenience  ofthes'e  straight 
pipes  is,  that  they  may  be  cleansed  in  the  same 
manner  as  a  fowling  piece. 

To  make  a  large  still. 

If  this  furnace  is  fixed,  and  made  of  bricks,  it 
may  be  constructed  with  a  sand  heat  like  that  an- 
nexed to  the  sand-pot:  but  this  is  seldom  practised, 
although  it  would  be  advantageous  for  digestions 
and  evaporations  with  a  gentle  heat,  because  the 
fire  is  generally  kept  up  at  an  even  height.  If  the 
cucurbite  is  not  wanted  for  distilling,  it  may  be 
used  as  a  boiler  to  keep  water  ready  heated  for  use, 
and  to  be  drawn  oft'  when  wanted  by  a  syphon  or 
crane.  ISut  these  fixed  stills  are  usually  furnished 
with  a  pipe  and  cock  on  a  level  with  tlie  bottom, 
by  wbicli  ihey  can  be  emptied,  and  have  almost  al- 
ways a  worm  and  tub  to  cool  the  vapours;  the  head 
is  usually  of  that  kind  which  is  called  a  swan's 
neck. 

Astie^''s  imfiroved  still. 

It  has  been  proved  that  as  soon  as  a  common  still 
is  in  operation,  the  steam  from  the  capital  in  the 
first  turn  of  the  worm  is  at  a  temperature  of  80°,  or 
100°  of  Reaumur.  Here  -tuater  onlij  condenses, 
wd  the  alcohol  in  vapour  passes  into  the  second 
tarn,  where  it  con<lenses  by  the  lowered  tempera- 
ture. If  the  condensed  li<|uid  is  drawn  off  from 
the  upper  turn,  it  is  mere  phlegm,  or  water;  while 
that  from  the  second  turn  is  alcohol,  or  spirit.  The 
moile  of  doiTig  this  is  veiy  simple,  and  can  be  ap- 
plied to  any  old  still;  so  that  every  advantage  re- 
sulting from  the  most  complicated  and  expensive 
stills  can  be  olilained;  that  is  to  say,  plain  brandy, 
Dutch  proof,  and  even  thirty-five  and  thirty-sixth 
•)roof.  The  alterations  are  effected  as  follows. 
Each  turn  of  the  worm  is  to  be  furnished  with  a 
very  slender  lateral  pipe,  ending  in  a  faucet  and 
tap.  A  cresriiii  shaped  valve,  i)lactd  just  bet\)re 
the  opening  of  the  pipe  into  the  worm,  obliges  the 
condensed  liciuid  to  trickle  into  the  pipe,  and  a 
slight  elbow  above  and  below  ih.e  pipe  prevents 
any  of  the  steam  from  running  in  the  same  dii-ec- 
tion.  E.ii,h  of  these  pipes  follows  the  main  worm 
in  all  its  convolutions,  comes  out  of  the  condenser 
at  the  same  opening,  and  is  led  llience  to  its  own 
receiver.  The  pipe  of  the  first  turn  has  also  a  se- 
cond l)runch  wilh  a  faucet,  which  lets  out  the  pidegm, 
(which  is  worthless)  as  fast  as  it  is  condensed.  A 
prover  indicates  ihe/iioment  when  the  feints  should 
be  separated,  as  simple  brandy  or  proof  spirit  is 
M'int-ed.  These  feints  are  either  dt  Uiined  in  the 
ooiler,  or  set  aside  for  rectification,  in  all  cases 
oecessary  for  the  last  spirit  that  comes  over,  wilh- 
l)ut  wliich  it  IS  worthless. 

B^sidos  producing  more  spiriv.,  and  sitving  three- 
Iburlhs  out  of  the  feints,  the  wotm  pre|)ai\d  as 
ibove  shortens  ihe  term  of  distillalion  by  one  half, 
ind  ronsecjuently  reduces  the  expense  ot  hiel.  In 
•ddi«Jon  to  tliis,  and  what  is  of  more  consequence. 


a  sour  wine  may  be  distilled  as  well  as  any  other, 
and  without  the  least  taint  being  perceptible  in  the 
brandy.  The  spirit  is,  ot  course,  less  in  <iuantily, 
but  wliatever  is  obtained  is  good,  and  all  the  acid 
separates  and  flows  out  by  the  fi'st  pijie,  which 
gives  an  opportunity  of  profiting  by  the  acetous  por- 
tion. 

To  extinguish  fire  in  distilleries. 

A  woollen  blanket  or  rug,  hung  over  a  roller  in 
a  water-butt,  is  the  rea<riest  and  best  extinguisiier. 
'I'd  dulcify  spiiits. 

In  dulcifying,  or  sweetening  the  spiiits,  weigh 
the  sugar,  and  dissolve  it  in  one  or  more  cans  of 
the  water,  with  which  the  compound  is  to  he  made 
up:  bruist!  the  sugar,  and  stir  it  well,  till  all  is  dis- 
solved. Then  em[)ty  it  into  the  cask  containing 
the  S[)irits;  mixing  all  togellier,  bv  drawing  off  se- 
veral cans  by  the  cock,  and  emptying  them  into  the 
casks  bv  the  bung  holes.  Now  rummage  all  well 
together,  till  they  are  perfectly  com|)C)uiided. 

Spirits  or  compounds  that  are  slrong,  require  no 
assistance  in  selling,  and  becoming  clear;  but  those 
that  are  weak  must  be  refineil  by  the  addition  of 
some  other  substance.  To  every  hogshead  of  Ge- 
neva, or  other  spirituous  comjiound,  put  six  ounces 
of  powdered  alum,  jireviouslj'  dissolved  in  tbreeof 
four  gallons  of  the  compound:  stir  all  well  together. 
In  the  course  of  twenty-four  hours,  the  whole  will 
be  rendered  completely  clear. 

It  is  a  good  practice  to  leave  the  bung-holes  of 
casks  (containing  spirits  or  compounds  newly 
made)  open  for  several  days:  this  improves  their 
flavour;  and  renders  them  clear,  sooner  than  they 
would  otherwise  be. 

Table-salt  throun  into  tlie  still,  in  the  propor- 
tion of  6  ounces  to  10  gallons  of  any  liquid  to  be 
distilled,  will  greatly  iiLjirove  the  flavour,  taste, 
and  strength  of  the  sp  rit.  The  viscid  matter  will 
be  fixed  by  the  salt,  whilst  the  volatile  matter 
ascends  in  a  stale  of  great  purity. 

The  flavour  of  malt  sj)iriis  is  highly  improved 
by  putting  3j  ounces  of  finely  powdered  charcoal, 
and  4^  f)unces  of  ground  rice,  into  a  (juart  of  spi- 
rits, and  letting  it  stand  during  15  da\  s,  frequent- 
ly stirring  it;  then  let  the  liq»)r  be  strained,  and 
it  will  be  found  nearly  of  the  same  flavour  as  brandy. 
'To  make  charcoal. 

This  is  usually  manufactuwed  from  coppice  wood, 
cut  eveiT  16  years;  the  faggols  are  made  inlo  a 
large  conical  pile,  covered  up  w  ilh  clods  of  earth, 
leaving  circular  rows  of  holes  from  top  to  bottom. 
The  wood  is  then  kindled,  and  as  it  becomes  red, 
the  holes  are  regularly  closed  to  stop  the  further 
combustion,  and  when  the  whole  has  been  closed 
up,  the  pile  is  left  to  cool;  when  the  black  skeleton 
of  the  wood  is  left,  which  diflers  from  the  raw 
wood  in  burning  without  any  smoke,  and  with  lit- 
tle or  no  flame,  yielding  at  the  same  time  no  soot, 
although  some  of  the  finer  particles  of  the  ashes  are 
volatilized  and  adhere  to  liie  chimney.  The  ait 
which  pavses  through  the  burning  charcoal  has  its 
oxygenous  part  converted  into  carbonic  acid  gas, 
without  being,  when  cooleil,  any  ways  altered  Id 
bulk,  although  its  weight  by  the  gallon  is  increased 

The  air  being  thus  rendered  unfit  for  respira- 
tion, kills  whatever  animals  or  plants  are  confined 
in  it:  numerous  accidents  have  happened  of  persons 
being  suffocated  by  sleeping  in  close  rooms  with  a 
charcoal  fire. 

The  ciiarcoal  for  medical  purposes  should,  like 
that  for  gun-powder,  be  n\Ade  of  soft  woods,  as  ;d- 
der,  healed  in  iron  long  necks  until  no  volatile 
mailer  is  given  out.  Small  quantities  may  be  made 
by  burying  w  ood  u.ider  sand  in  a  covered  crucible, 
and  exposing  the  whole  to  fire. 

To  make  spirit  ofivine. 

Spirit  of  wine,  as  it  is  called,  w  as  fornierly,  and 


DISTILLATION. 


141 


IS  still,  in  sotithern  countries,  obtained  by  distill- 
ing wine  for  its  yield  oC  brandy,  and  then  slowly 
austrnctinij  tbe  more  volatile  part  of  the  hrandj",  by 
a  small  tire  and  the  use  of  tall  vessels.  In  England, 
Sjiirit  of  wine  is,  in  general,  obtained  fi-om  gronnd 
meal,  either  of  wheat,,  rye,  or  barley,  witli  from 
one-tentli  to  one-third  of  the  same,  or  another  grain, 
malted  and  gi'ound,  and  then  called  malt  spirit;  or 
from  treacle,  and  then  called  molasses  spirit;  some 
IS  also  made  from  ap])les,  or  cider  wash.  The 
fermentation  is  carried  on  qnic'.ver  and  farther  than 
in  brewing  or  making  cider,  in  order  that  all  the 
sugar  in  ihe  wash  may  be  converted  into  spirit  and 
water.  The  infusion  of  the  malt  and  meal  is  made 
so  strong,  that  its  s])ccific  gravity  is  fi-oin  1.083  to 
1.14,  (whereas  that  for  strong  ale  is  generally  1.06 
and  for  small  beer,  1.015  to  1.04)  and  is  mixed 
with  a  large  quantity  of  yeast,  added  by  successive 
portions,  until,  in  about  ten  days,  the  specific  gra- 
vity is  reduced  to  l.OO'i,  when  it  is  fit  for  the  still. 
In  general,  a  third  part  is  drawn  off  at  the  first  stil- 
ling, under  the  name  of  low  wines,  the  specific  gra- 
vity being  about  0.975.  On  le-distilli.ng  the  low 
wines,  a  fiery  spirit,  of  a  milky  cast,  conies  over 
first,  aiul  is  returned  into  the  still:  then  follows  the 
clean  spirit:  when  it  begins  to  grow  too  watery, 
tbe  remaining  spirit  that  comes  over,  as  long  as  it 
Mill  take  fire,  is  kept  apart,  under  the  name  of 
feints,  and  mixed  with  the  next  parcel  of  low  wines. 
Instead  of  tliese  trials,  the  head  of  the  still  may 
have  the  btdb  of  a  thermometer  inserted  into  it, 
and  by  observing  the  temperature  of  the  steam,  an 
accurate  judgment  may  be  formed  of  the  strength 
of  the  spirit  that  distills  over.  It  is  computed,  that 
1 00  gallons  of  malt  or  corn  wash  will  produce  about 
ii  t  of  spirit,  containing  about  half  its  weight  of  wa- 
ter; mohsses  wash,  2'2  gallons;  cider  wash,  15  gal- 
lons. The  best  French  wines  yield  from  20  to  '25 
gallons.  The  spirit  thus  obtained  is  for  chemical 
and  pharmaceutical  purposes  mixed  with  water,  to 
separate  the  oil  it  contains,  and  re-distilled  several 
times  in  tall  vessels,  with  a  very  gentle  heat,  until 
its  specific  gravity  is  reduced  to  0  8'i;  though  that 
usually  sold  is  only  0.837,  at  60  deg.  Fahrenheit. 
Hv  distilling  spirit  of  wine  with  purified  pearl 
ashes,  salt  of  tartar,  muriate  of  linu:,  lime,  or  com- 
mon salt,  all  previously  heated  to  redness,  anil 
cooled,  its  specific  gravity  may  be  reduced  still 
lower,  even  as  low  as  0.792,  at  68  deg.  Fahrenheit; 
but  there  is  reason  to  think,  that  it  not  only  parts 
with  water,  but  also  undergoes  some  change,  or 
Hcquires  some  impregnation  by  these  additions,  as 
iis  taste  is  altered.  This  spirit  of  wine,  from  which 
everj'  particle  of  water  is  separated,  is  called  by 
the  Arabic  name  of  alcohol. 

To  make  ether. 
The  old  chemists,  after  mixing  spirit  of  wine 
^  ith  an  ecjual  weight  of  oil  of  vitriol,  digested  it  for  a 
I'lig  time,  and  then  distilled  the  most  volatile  part, 
which  was  called  the  sweet  oil  of  vitriol.  At  j)re-* 
.Sent,  the  mixture,  whose  temperature  is  consi<ler- 
ably  increased,  is  placed  in  a  heated  saiul  bath  and 
distijied,  w'thout  being  suffered  to  cool  until  one 
half  the  (piantity  of  tlie  S])irit  is  come  over,  mean- 
while, an  inflammable  gas  also  passes  over.  If 
the  distillation  is  continued,  sulphurous  .acid  passes 
over,  and  a  light  yellow  sweet  oil  of  wine;  the 
black  residuary  sulphuric  acid  contains  charcoal 
dift'used  through  it.  which  may  be  separated  by  ad- 
mixture witli  water  and  filtration.  If  fresh  alco- 
h-il  is  poured  on  the  residuum,  more  ether  may  be 
obtained  by  distillation.  The  unrectified  ether,  as 
the  first  product  is  called,  contains  both  water  and 
alcohol:  dry  salt  of  tartar  separates  the  first,  and 
then  pouring  off  the  ujjper  liquid,  and  adding  dry 
muriate  of  lime  in  powder,  this  salt  unites  with 
iJie  alcohol,  and  the  ether  swims  on  the  solution. 


To  imitate  foreign  spirits 

A  great  desideratum  among  distillers,  in  thi« 
country,  is  to  imitate  foreign  s|)irits,  such  as  bran- 
dy, rum,  geneva,  See.  to  a  tolerable  degree  of  ptr- 
lection;  but,  notwithstanding  the  many  attemp-'' 
that  are  daily  made  for  this  purpose,  the  success, 
in  general,  has  been  inditferent.  The  general  me- 
thod of  distilling  brandies  in  France,  differs  ii>  no- 
thing from  that  practised  here,  with  mait-wash  or 
molasses;  nor  are  the  French  distillers  in  the  least 
more  cleanly  in  their  operations.  Still,  though 
brandy  is  distilled  from  wine,  experience  tells  us 
that  there  is  a  great  difference  in  the  grapes  from 
which  the  wine  is  made.  Every  soil,  every  cli- 
mate, every  kind  of  grape,  varies  with  regard  to 
the  quantity  and  quality  of  the  spirit  distilled  from 
them.  A  large  quantity  of  braiu';'  is  distilled  in 
F'rance  during  the  time  of  the  vintage:  for  the 
poor  grapes  that  prove  unfit  for  wine,  are  usually 
first  gathered,  pressed,  their  juice  fermented,  and 
instantly  distilled.  It  is  a  general  rule  with  them, 
not  to  distil  wine  that  w  ill  fetch  any  price  as  wine; 
for,  in  this  state,  the  profits  obtained  are  nuich 
greater  than  when  the  wine  is  reduced  to  brandies. 

For  a  long  time,  this  liijuor  was  distilled  only 
from  spoilt  wine,  and  afterwards  from  the  dregs  of 
beer  and  wine;  and  when,  instead  of  these,  the  dis- 
tillers employed  lye,  wheat,  and  barley,  it  was  con- 
sidered as  a  wicked  and  unpardonable  misuse  of 
corn. 

To  condense  vapours  in  distillation. 

This  is  best  accomplished  by  means  of  a  disk  at- 
tached to  the  tube  of  the  still  which  has  the  figure 
of  a  lens,  flattened  as  much  as  possible  and  made 
of  copper.  It  produces  a  much  better  and  more 
rapid  effect  than  the  worms  employed  for  tha 
purpose. 

To  make  British  brandy. 

To  sixty  gallons  of  clean  rectified  spirit  put  1 
pound  of  sweet  spiiit  of  nitre,  1  pound  of  cassij 
buds  ground,  1  pound  of  bitter  almond  meal,  (tlw 
cassia  and  almond  meal  to  be  mixed  together  be- 
fore they  are  put  to  the  spirits),  2  ounces  of  sliced 
orris  root,  and  about  30  or  40  prune  stones  pound- 
ed; agitate  the  whole  well  together,  two  or  three 
times  a  day,  for  three  days  or  more:  let  them  set- 
tle, then  pour  in  1  gallon  of  the  best  wine  vine- 
gar; and  add  to  every  4  gallons  1  gallon  of  foreign 
brandy. 

To  imitate  Cogniac  bi'andy. 

English  spirits,  with  proper  management,  are 
convertible  irto  brandy,  hardly  distinguishable 
from  foreign,  provided  the  operation  is  neatly  per- 
formed. The  best,  and  indeed  the  only  method  of 
imitating  the  French  brandies  to  perfection,  is  by  an 
essential  oil  of  wine,  this  being  the  very  ingredient 
which  gives  the  French  brandies  their  flavour.  It 
must  however  be  remembered,  that,  in  order  to 
use  even  this  ingredient  to  advantage,  a  pure  taste- 
less spirit  must  first  be  produced. 

To  prepare  the  oil  of  wine,  dissolve  some  cakes 
of  dry  wine-lees  in  six  or  eight  times  their  weight  of 
water,  distil  the  liquor  by  a  slow  fire,  and  seiiarate 
the  oil  by  a  separatory  glass,  reserving  for  the  ni- 
cest uses  that  which  comes  over  the  first,  the  suc- 
ceeding oil  being  coarser  and  more  resinous.  This 
oil  of  wine  should  be  dissolved  in  alcohol,  other- 
wise it  will  soon  grow  rancid. 

To  imitate  Cogniac  brandy,  it  will  be  necessa.7^ 
to  distil  the  essential  oil  from  Cogniac  lees,  and 
tbe  same  for  any  other  kind  of  braiuly.  The  proof, 
it  may  be  easily  accomplished,  by  using  a  spirit 
rectified  above  pn'oof,  wiiich,  intimately  combined 
with  the  esential  oil,  may  be  reduced  to  a  proper 
standard  by  distilled  water.  The  softness  may,  in 
a  great  measure,  be  obtaine<l  by  distilling  and  rec- 
tifying the  spirit  over  a  gentle  firej  and,  what  ii 


42 


UNn^RSAL  RECEIPI   iJOOK. 


waiitinsr,  whuJ^  the  spirit  is  r-sJ  made,  will  be  siiij- 
plicil  ity  Uw<:  Tteacle  or  hiinil  sup^ar  gives  itie 
siiiiil  a  fim*  colour,  nf^uly  reseniljliiig  lliat  ofFrerch 
braiiily  l)Ut  as  its  colour  is  deep,  a  iarije  quantity 
musi  netised;  and  tti<'liul)hle  prooris  greatly  lK-i£i;lit- 
eiied  by  tlie  tenacity  imparted  to  tlie  li(]uor  l)y  tlie 
■reacle,  wliile  tlie  sjiirit  acfjuires  froni  the  mixtui-e 
a  luscious  taste.  A  rnucli  smaller  quantity  of  burnt 
sus^ar  than  of  treacle  will  liowever  be  suflicient  for 
Coiovuin<;  tlie  same  quantity  of  spirits,  and  it  ac- 
quires ail  as;>'*"eable  bitterness.  Tlie  bmnt  suj^ar 
is  prepari-d  by  dissolving;  a  proper  quantity  of  sugar 
in  a  liule  water,  and  scoixidng  it  over  the  fire  till 
it  accjuii-es  a  black  colour. 

'J'o  pronire  the  oil  of  wine. 

This  oil  should  be  distilled  from  the  thick  lees 
of  French  wine«,  because  of  the  flavour,  and  when 
procured  must  be  kept  ready  for  use.  It  must  he 
mixed  with  the  purest  spirit  of  wine,  such  as  alco- 
hol; by  which  means  it  may  be  preserved  a  lorip; 
time.  The  Lottie  should  be  shaken  before  the  oil 
is  used. 

When  the  flavour  of  the  brandy  is  vi'ell  imitated 
hv  a  (troper  portion  of  liie  essential  oil,  and  the 
whole  reduced  into  one  nature,  yet  other  difficul- 
ties still  exist;  which  are,  the  colour,  the  softness, 
and  the  proof.  The  proof  may  be  effected  by  usin^ 
a  spirit  above  proof,  which  after  being  mixed  with 
the  oil  may  be  let  down  to  any  strength  with  water. 
The  softness  will  be  attained  by  getting  a  spirit 
that  has  been  distilled  l)y  a  slow  fire;  and  the  co- 
lour may  he  regulated  by  the  use  of  brandy  co- 
louring. 

To  make  brandy  from  treacle. 

Spirit  distilled  fi'oin  common  treixle  dissolved 
in  water,  should  be  fermented  in  the  same  manner 
as  the  wash  for  common  mnit  spirit.  If  fresh  wiiie- 
ioes  abounding  in  tartar,  are  well  fermented  with 
molasses,  the  spirit  will  acquire  a  greater  vinosity 
and  briskness,  and  approach  the  nature  of  foreign 
brandy.  If  the  molasses  spirit,  brought  to  the 
common  jn-oof  strength,  is  found  not  to  have  suffi- 
cient vinosity,  it  wilf  be  proper  to  add  some  sweet 
spirits  of  nitre;  and  if  the  spirit  has  been  properly 
distilled  by  a  gentle  heat,  it  may,  by  this  addition 
only,  be  niade  to  pass  with  ordinary  judges  as 
French  brandy.  Great  quantities  of  this  spirit  are 
used  in  adulterating  foreign  brandy,  mm,  and 
arrack.  Much  of  it  is  also  used  alone,  in  making 
cherry  brandy  and  other  cordials  by  infusion;  in 
all  which  many  prefer  it  to  foreign  brandies.  Mo- 
lasses, like  all  otlier  spirits,  is  enli  ely  colourless 
when  first  extracted;  but  distillers  give  it,  as  nearly 
as  possible,  the  colour  of  foreign  sjiirits. 
I'o  make  brandii  from  potatoes. 

Potatoes  by  distillation  aft'ord  brandy  of  the  best 
quality,  not  to  be  distinguished  from  that  obtained 
ti'om  wine.  One  thousand  lbs.  pressed,  fermented, 
and  distilled  daily,  attbrds  from  60  to  70  quarts  of 
good  brandy.  The  residue  of  the  potatoe,  after 
llie  spirit  is  extracted,  is  used  as  food  for  cattle. 
To  improve  British  brandy. 

Take  thix-ty  gallons  of  fine  English  brandy,  three 
oiinc  s  of  tincture  Japonica,  and  nine  ounces  of 
6])irit  of  nitre  dulcis.  Incorporate  these  with  some 
af  the  spirit,  and  then  put  it  into  the  rest  of  the  li- 
qvcr,  and  stir  it  well  .Dout.  This  will  make 
thirty  gallons  of  brai»''^ ,  and  if  it  be  a  good  clean 
spirit,  it  will  much  resemble  French  brandy. 
To  prepare  tincture  Japonica. 

Take  of  the  best  English  sattron,  and  dissolve 
one  ounce;  mace  bruiseil,  one  ounce;  infuse  them 
into  a  pint  of  braiidy  till  the  whole  tincture  of  the 
sattVoii  is  extracte'l,  which  will  be  in  seven  or 
eight  days;  then  strain  it  through  a  linen  cloth,  and 
to  lite  strained  tincj  vre  add  two  ounces  of  tartar  Ja- 


ponica powdered  fine;  let  it  infuse  till  the  tinctutv 
is  wholly  imiiregnated. 

To  make  Jamaica  rum. 

This  is  obtained  from  the  refnsi.'  of  the  raw  sii 
gar  manufactories,  by  taking  equal  quantities  of 
the  skimmings  of  the  sugar  pans,  of  lees  or  returns 
as  they  are  commonlv  called,  and  of  water;  and  to 
loo  gallons  of  this  wash  are  added  ten  gallons  of 
molasses.  This  affords  from  10  to  17  gallons  of 
proof  rum,  and  twice  as  much  low  wines;  it  i» 
sometimes  rectified  to  a  strength  approaching  to 
spirit  of  wine,  and  is  then  called  double  distilled 
rum. 

To  imitate  .Jamaica  riim. 

To  imitate  Jamaica  rum,  it  is  necessaiy  to  pro- 
cure some  of  the  tops,  or  other  parts  of  the  sugar 
canes,  and  to  put  them  in  a  still,  in  the  ])roportion 
of  a  pound  weight  to  two  gallons  of  pure  flavourless 
sjiirit,  and  one  gallon  of  pure  water.  The  distil- 
lation may  be  carried  on  by  a  brisk  beat,  provided 
there  is  a  quantity  of  common  salt,  (in  the  projior- 
tion  of  an  ounce  to  each  gallon  of  liquid  in  the 
still),  to  prevent  the  mucilaginous  matter  from  ari- 
sing witli  the  .spirit.  The  product  when  rectified 
and  coloured  hv  burnt  sugar,  will  possess  every 
character  of  excellent  rum. 

To  obtain  rum  from  molasses. 

Mix  two  or  three  gallons  of  water  with  one  gal- 
lon of  molasses,  and  to  every  200  gallons  of  this 
mixture  add  a  gallon  'jf  yeast.  Once  or  twice  a 
day  the  head  as  it  rises  is  stirred  in,  and  in  three 
or  four  days,  2  gallcns  more  of  water  is  added  to 
each  gallon  of  mfdasses  originally  used,  and  ths 
same  quantity  of  yeast  as  at  first.  Four,  five,  or 
six  days  after  this,  a  portion  of  yeast  is  added  a» 
before,  and  about  an  ounce  of  jalap  root  powdered, 
for  in  winter  one  ounce  and  a  half),  on  which  the 
fermentalion  proceeds  with  great  violence,  and  in 
three  or  four  days,  the  wash  is  fit  for  the  still:  one 
hundred  gallons  of  this  wash  is  computed  to  yield 
twenty-two  gallons  of  spirit  from  one  to  ten  over 
proof. 

To  prepare  gin  as  in  Holland. 

The  grist  is  composed  of  ten  quarters  of  malt, 
ground  considerably  finer  than  malt  distillers'  bar- 
ley grist,  and  three  qup.rters  of  rye-meal;  or,  more 
fre(iuently,  of  ten  quarters  of  rye  and  three  quar- 
ters of  malt-meal.  The  ten  quarters  are  first 
mashed,  with  the  least  quantity  c/f  cold  water  it  is 
possible  to  blend  it  with,  and  when  uniformly  in- 
corporated, as  much  boiling  water  is  added  as 
forms  it  into  a  thin  batter:  it  is  then  put  into  one, 
two,  or  more  casks,  or  gylt  inns,  with  a  much  less 
quantity  of  yeast  than  is  usiially  employed  by  our 
distillers,  (ieneially,  on  the  third  day,  the  Dutch 
distillers  add  the  malt  or  rye-meal,  jirepared  in  a 
similar  manner,  but  not  before  it  comes  to  the  tem- 
perature of  the  fermenting  wash;  at  the  same  time 
adding  as  much  yeast  as  at  first. 

'I'lie  princi[»al  secret  is  the  management  of  the 
mashing  part  of  the  business,  in  first  ihoionghlv 
mixing  the  malt  with  the  cold  water,  and  in  subse- 
(|uently  adding  the  due  proportion  of  boiling  w  ater, 
that  it  may  still  remain  sufficiently  diluted  aftei 
the  addition  of  the  fine  meal;  also  in  wi  II  rousing 
all  together  in  the  back,  that  the  wash  may  be  di- 
lute enough  for  distilling,  without  endangering  its 
burning  to  the  bottom. 

Rectification  i,)to  Hollands  gin. 

To  every  20  gallons  of  spirit  of  the  second  ex- 
traction, about  the  strength  of  proof,  take  of  juniper 
berries,  3  lbs.  oil  of  juniper,  2  oz.  and  distil  with 
a  slow  tire,  until  the  feints  begin  to  rise,  then 
change  the  receiving  can;  this  produce's  the  t*^sl 
Rotterdam  gin. 

An  inferior  kind  is  made  wlUi  a  still  less  pro- 


DISTILLATION. 


'i4'c 


portion  ot  berries,  sweet  fennel  seed,  and  Stras- 
btu-£j  turi>eiitiiie,  without  a  drop  of  oil  of  juniper; 
and  a  lieltt-r  sort,  but  inferior  to  ti^.e  Uotterdiun,  is 
made  tt  Weesnpiie.  The  distiller's  wash  al  Schee- 
dain  and  llotlerdam^  is  lisl'ter  than  at  Weesoppe. 
Strasl)U!-g  turpentine  is  of  a  yellowish-l;rown  co- 
lour, H  very  l'ra2;rant  agreeable  smell,  yet  the  least 
acrid  of  the  turpentine.  The  juniper  berries  are 
so  cheap  in  Holland,  that  they  must  have  otiier  rea- 
sons than  niere  cheapness  for  being  so  much  more 
sparing  of  their  consumption  than  our  distillers. 
V'o  mahe  malt  sjiii'-ii. 

Mix  fiO  (piarters  o'  oarley  grist,  ground  low,  and 
20  i|urirters  of  coarse  ground  ))ale  mal't,  with  '250 
liari-els  of  water,  at  about  ITO  degrees  Fahreidieit. 
Take  out  30  bai-rels  of  the  wort,  and  add  to  this  10 
store  of  fresh  porter  yeast,  and  when  the  remain- 
ing v\ort  is  cooled  down  to  55  degrees,  add  10 
(piarters  more  malt,  previously  mixed  willi  30  har- 
rels  of  warm  water;  stir  the  whole  well  together, 
and  put  it  to  ferment  along  with  the  reserved  yeast- 
ed  wort:  this  wash  will  be  found  to  weigh,  by  the 
sacciiarometer,  from  28  to  32  lbs.  per  barrel,  more 
than  water.  In  the  course  of  12  or  14  ddys,  the 
yeast  head  will  fall  quite  flat,  and  the  wash  will 
have  a  vinous  smell  and  taste,  and  not  weigh  mi  re 
than  from  2  to  4  lbs.  per  barrel  more  than  water. 
Some  now  put  20  lbs.  of  common  salt,  and  ."50  lbs. 
of  Hour,  a[i(l  in  3  or  4  days  put  it  into  tlie  still,  pre- 
viouslv  stirring  it  well  together.  Every  6  gallons 
of  this  wasii  will  produce  one  gallon  ol  spirit,  at 
from  1  to  10  over  proof;  or  18  i>illons  of  spirit  from 
each  quarter  of  grain. 

English  geneva. 

The  best  English  geiu-va  is  made  as  follows: 
Take  of  juniper-berries,  3  lbs.  j)roof  spirit,  10  gal- 
lons, water,  4  do.  Draw  off  by  a  gentle  fire,  till 
the  feints  begin  to  rise,  and  make  up  the  goods  to 
the  required  strength  with  clear  water. 
To  distil  spirits  from  carrots. 

Take  one  ton  and  eight  stone  of  carrots,  which, 
after  being  exposed  a  few  days  to  dry,  will  weigh 
about  IfiO  stone.  Tlie  whole  being  cut,  put  one- 
third  of  the  quantity  into  a  copper,  with  twenty- 
four  gallons  of  water,  and  after  covering  them  up 
close,  reduce  the  whole  into  a  pulp,  'i'lie  other 
two-tiiirds  are  to  be  treated  in  tlie  same  manner, 
and  as  the  pulp  is  taken  from  the  copper,  it  is  cru- 
ried  to  the  press,  where  the  juice  is  extracted  with 
great  facility.  'I'lie  liquor  obtained  will  amount  to 
200  gallons,  and  will  be  of  a  rich  sweet  taste,  re- 
sembling wort.  It  is  then  put  into  tiie  copperwith 
one  pound  of  hops,  and  suffered  to  boil  about  five 
hours,  when  it  is  put  into  the  cooler  to  i-emaintill 
the  heat  comes  down  to  66  degrees.  From  the 
cooler  it  is  discharged  into  the  vat,  where  six 
quarts  of  veasi  are  put  to  it,  in  the  usual  manner. 
Let  it  work  fortj -eight  hours,  or  till  58  (leg.,  when 
the  yeast  begins  to  fall.  Then  heat  twelve  gallons 
of  unfermented  juice,  and  put  it  to  the  liquor,  and 
the  heat  will  be  raised  to  60  deg.  Work  afresh  f^r 
twenty-four  hours  longer,  the  liquor  gradually  low- 
ering, as  before,  from  66  to  58°.  lun  the  whole 
into  haif-hogsheads,  to  work  from  the  bung.  Alter 
standing  three  days  in  the  casks,  fitty  gallons  may 
be  dravv  n  oif,  which  is  rectified  the  next  dav  with- 
out any  additional  substance.  Twelve  gallons  of 
spirit  will  be  obtained. 

To  make  crrack. 

Ar;  ack  is  no  other  than  a  s])irit  produced  by  dij- 
lillatiun  from  a  vegetable  juice  called  toddy,  which 
Sows  out  of  the  cocoa-nut  tree.  The  operator  pro- 
vides himself  with  a  parcel  of  eartiien  puts,  eiiinbs 
Hp  C.ie  trunk  of  a  coc;ia-tree;  am"  when  he  comes  lo 
,lie  boughs,  he  cuts  off  one  of  the  small  knots  or 
linttoiis,  and  -ipplies  the  mouth  of  a  bottle  to  the 
vouiid,  fastening  it  to  the  bough  with  a  bandage; 


in  the  same  manner  he  cuts  off  others,  and  pro- 
ceeds till  the  whole  number  is  emploved:  this  done, 
he  leaves  them  until  the  next  mo.  .ling,  when  ht 
takes  off  the  bottles,  -which  are  mostly  filled,  and 
empties  the  juice  into  the  jjroper  receiitacle. 
When  a  sufficient  (piantity  is  produced,  the  whole 
put  together,  is  left  to  ferment.  When  the  fei-* 
mentation  is  over,  and  the  li(pior  is  a  little  tart,  it 
is  put  into  the  still,  and  fire  being  made,  the  stil] 
is  siiftered  to  work  as  long  as  that  whiL-li  comes  of! 
has  any  considerable  taste  of  sjiirit.  The  li(iuor 
thus  procured  is  the  low  wine  of  ai'r;ick;  and  is  ilis- 
tilled  again  to  separate  some  of  its  waterv  parts, 
and  rectify  it  to  that  vety  weak  kind  of  proof-spi- 
rit in  which  £tate  we  find  it. 

Tungiisian  arrack  is  a  spirituous  li(pior  made  by 
the  I'ailars  of  Tungusia,  of  mares  milk,  left  tc 
sour,  and  afterwards  distilled  tuiceor  thriue  be- 
tween two  earthen  pots  closely  stopped,  whence 
the  liquor  runs  through  a  small  wooden  pipe. 
'J 'o  fine  spirits. 

Mix  a  small  quantity  of  wheat  flour  in  water  M 
if  for  making  ])aste,  and  pour  the  same  into  the 
vessel.     The  whole  is  then  to  be  well  roused,  and 
in  a  short  time  the  contents  will  become  bright. 
7  0  extract  alcohol  from  potatoes. 

Take  100  lbs.  of  potatoes  well  washed,  dress 
them  by  steam,  and  let  them  be  bruised  to  powder 
with  a  roller,  &c.  In  the  nean  time  take  4  lbs.  of 
ground  malt,  steep  it  in  lukewarm  water,  and  then 
poiir  into  the  fermenting  back,  and  pour  on  it 
twelve  qi;arts  of  boiling  water;  this  water  is  stirred 
about,  and  the  bruised  potatoes  thrown  in,  and  well 
stiiTed  about  w  itii  w  ooden  rakes,  till  every  part  of 
the  potatoes  is  w  ell  saturated  witli  the  liquor. 

Immediately,  six  or  eight  ounces  of  yeast  is  to  be 
I  mixed  with  twenty-eight  gallons  of  water  of  a  pro- 
I  per  warmth  to  make  the  whole  mass  of  the  tempe- 
rature of  from   59  lo  66  degrees;  there  is  to   be 
I  added  half  a  pint  to  a  pint  of  good  brandy. 

The  termenting  back  must  be  placed  in  a  room, 
to  be  kept  by  means  of  a  stove  at  a  temperature 
from  66  to  72  degrees.  The  mixture  must  be  left 
to  remain  at  rest. 

The  back  must  be  large  enough  to  suffer  the  mass 
to  rise  Seven  or  eigiit  inches  without  running  over 
It,  notwithstanding  this  precaution,  it  does  so,  a 
little  must  be  taken  out,  and  returned  when  ii  falls 
a  little;  tlie  back  is  then  covered  again,  and  the 
fermentation  is  suftered  to  finish  witfioul  toucliing 
it — w  hich  takes  place  generally  in  five  or  sii  ilavs 
This  is  known  by  its  being  perceived  that  the  "li- 
(juor  is  quite  clear,  and  the  jiolatoes  fallen  to  the 
bottom  of  the  back.  The  tiuid  is  decanted,  and 
the  potatoes  pi'essed  dry. 

The  distillation  is  by  vapour,  with  a  wooden  oi 
copper  still  on  tiie  plan  of  Count  Rumford.  The 
product  of  the  Srst  distillation  is  low  wines. 

^Vllell    llie    fermentation    has   been  favoarable, 
from  every  'fvu  lbs.  of  potatoes,  six  quarts  and  up- 
wards of  gooU  brandy,  of  20  degrees  of  the  areo- 
meter, are  obtained;   which,   put  into  new  casks, 
11  and  afterwards  browned  with  burnt  sugar,  like  the 
\    French  brandies,  is  not  to   be  distinguished  froa» 
r  them. 

One  thousand  pounds  of  potatoes  al  twice,  givei 
sixty  lo  seventy  quarts  of  good  brandy.     The  resi- 
due of  the  disiillaiion  is  used  as  food  for  stock. 
To  extract  potash  from  potatoe  tops. 

It  is  necessary  lo  cut  oti"  t!ie  potatoe  tojis  the  mo- 
ment that  the  flow  ers  begin  to  fall,  as  tlial  is  the 
pericl  of  their  greatest  vigour;  they  must  be  cut 
oft  al  four  or  five  inches  from  the  ground,  with  a 
\ery  sliarji  knift;.  Fiesh  sprouts  spring,  wliich 
will  not  only  answer  ail  the  purposes  of  conduct- 
ing ilie  roots  to  malurily,  but  tend  loan  increase  of 
their  volume,  as  Uiey,  (liie  sprouts^  demand  less 


44 


UNIAT.RSAL  RECEIPT  BOUK. 


►\ourishment  than  the  old  top.  The  tops  may  be 
sr.tiered  to  remain  on  tl\e  gronnd  where  cut;  in  8 
or  10  days  the  are  sufficiently  dry  without  turn- 
V.  <r,  and  mav  be  carted,  eittier  homefcor  to  a  cor- 
ner of  the  field,  where  a  hole  is  to  be  du";  in  the 
earth,  about  5  feet  square  and  2  feet  deep,  (llie 
comliustioii  would  be  too  rapid,  and  theaslies  cool 
ton  quick,  and  thereby  diminish  theciuantity  of  al- 
knli  were  they  burnt  in  the  open  air).  The  ashes 
must  be  kept  red-hot  as  long  as  possible:  when  the 
fire  is  strong,  tops  that  are  only  imperfectly  dried 
may  i)e  thrown  in,  and  even  green  ones  will  then 
burn  well  enougn. 

The  aslies  extracted  from  the  hole  must  be  put 
in  a  vessel,  and  boiling  water  be  poured  upon  it, 
as  then  tlie  water  must  be  evaporated:  for  these 
two  operations  potato  tops  may  be  used  alone  as 
firing  in  the  furnace,  and  the  ashes  collected. 
There  remains,  after  the  evaporation,  a  dry  saline 
reddish  substance,  known  in  commerce  under  the 
name  of  sali/i;  the  more  ttie  ashes  are  boiled,  the 
greyer  and  more  valuable  the  salin  becomes. 

The  salin  must  then  be  calcined  in  a  very  hot 
oven,  until  the  whole  mass  presents  an  uniform 
reddish  brown.  In  cooling  it  remains  dry,  and  in 
fragments — blneish  within,  and  white  on  the  sur- 
face; in  which  state  it  takes  the  name  of  potass. 

The  ashes,  exhausted  of  their  alkaline  principle, 
afford  excellent  manure  for  land  intended  to  be 
planted  with  potatoes. 

V'o  rrnhe  brandy  from  beet  root. 

For  tlie  preparation  of  brand)',  the  water  used  in 
the  first  boiling  of  the  roots,  is  boiled  again,  and 
jtoured  nut  on  the  residuum  from  the  first  expres- 
sion of  the  p  >unded  roots;  this  must  stand  for  a 
day  or  two,  after  which  it  is  expressed,  and  the  re- 
maining dry  jiulp  serves  as  a  good  fond  fir  cattle. 
The  juice  obtained  in  this  way  is  mixed  with  the 
waste  parts  of  the  syrup  and  the  mucilage  which 
remains  after  tlie  expression  of  the  saccharine  cr3's- 
tals,  and  all  boiled  together  till  half  of  it  is  evapo- 
rated. The  liquor  is  then  poured  into  a  coop  ex- 
posed to  a  temperature  of  45  deg.  Fahrenheit,  and 
cooled  to  65  deg.  Having  added  a  proportionate 
quantity  of  yeast,  it  is  left  to  ferment,  and  in 
3  or  4  days  after  the  distillation  may  be  undertaken. 
7'o  obtain  sugar  from  beet  root. 

The  beet  roots  best  calculated  for  the  extraction 
of  sugar,  are  those  which  have  a  soft  flesh,  whitish 
towards  the  edges  and  not  growing  above  ground. 
Aftei  being  cleaned,  they  are  boiled,  cut  into  pieces 
and  pounded  in  a  wooden  trough  with  wooden 
stampers,  and  afterwards  pressed.  The  juice  thus 
obtained  is  itninediately  put  into  a  polished  copper 
kettle  and  simmered,  during  which  time  the  scum 
must  contiiMrilly  be  taken  off.  To  one  hundred 
quarts  of  this  juice  add  two  ounces  or  less  of  slack- 
V  ened  lime,  diluted  so  an  to  have  the  .""pearance  of 
milk,  and  co'-tinue  the  boiling  till  the  juice  is  thick- 
ened to  the  h:df  of  it.  Having  sti'ained  it  through 
a  woollen  cloth,  thicken  it  to  the  consistency  of  a 
syrup,  which  afterwards  is  put  into  glass,  stone,  or 
wooden  vessels.  These  being  placed  ntar  a  mo- 
derate fire,  saccharine  crystals  appear,  which  being 
freed  by  expression  from  ti.j  mucilaginous  juice,  a 
very  good  raw  su-'ar  is  obtained. 

To  make  proof  spirit. 

The  London  College  mentions  no  ])roportions, 
but  requires  the  specific  gmvity  of  .930;  the  Dub- 
lin advises  the  mixture  of  four  measures  of  spirit 
with  three  of  water,  and  the  Edinburgh  College  or- 
ders equal  measures  of  their  alcohol  and  water,  the 
specific  gravity  of  which  mixture  tliey  quote  as 
.935.  The  chemists  in  London  are  in  the  habit  of 
making  their  proof  spirit,  by  taking  half  spirit  of 
Tifine  and  half  water,  whenever  it  is  required,  as 
4iey  seldom  or  never  keep  it  iit  that  state. 


To  make  tincture  of  salt  of  tartar. 

Melt  6  oz.  of  salt  of  tartar  in  a  crucible;  pcwdei 
it  while  hot,  and  immediately  pour  upon  the  pow- 
der a  quart  of  spirit  of  wine,  and  digest  it  for  seve- 
ral days. 

Tincture  of  antimony . 

Take  of  crude  antimony,  1  oz. ;  salt  of  tartar,  and 
saltpetre,  each  2  oz.  Mix  and  throw  them  into  a 
red  hot  crucible;  when  melted,  pour  them  out  into 
an  iron  moitar,  powder  the  mass,  while  hot,  and 
before  it  grows  cold  put  it  into  a  bottle  with  a  suffi- 
cient quantity  of  spirit  of  wine. 

This  and  the  ])receding  are  to  be  considered  as 
alcohol  Tuade  without  distillation,  but  thej'  receive 
an  alkaline  taint,  which  renders  them  impure. 

All  these  spirits  are  stimulants,  but  more  era- 
ployed  as  luxuries  than  medicines 


LIQLTiURS. 


To  make  ratafia  d''ar.gelique. 

Take  of  angelica  seeds,  1  drachm;  stalks  of  an- 
gelica, bitter  almonds,  blanched,  each  4  oz. ;  proof 
spirit,  12  pints;  white  sugar,  2  lbs.  Digest,  strain, 
anfl  filter. 

JirSsette  de  Bcurdeavx. 

Take  of  sugar,  9  oz. ;  oil  of  aniseed,  6  drops. 
Rub  them  together,  and  add  by  degrees,  spirit  ol 
wine,  2  pints;  water,  4  pints.     Filler. 

To  make  real  creme  des  barbades. 

Take  2  dozen  middling  sized  lemons;  6  large 
citrons;  loaf  sugar,  2S  lbs. ;  fresh  balm  leaves,  J^  lb. ; 
spirit  of  wine,  2i  gallons;  water  3^  ditto.  Thiswill 
produce  about  7  gallons,  full  measure.  Cut  the 
lemons  and  citrons  in  thin  slices,  and  put  them  into 
a  cask;  pour  upon  them  the  spirit  of  wine,  bung 
down  close,  and  let  it  stand  ten  days  or  a  fortnight, 
then  break  the  sugar,  and  boil  it  for  half  an  hour 
in  the  three  gallons  and  a  half  of  water,  skimming 
it  frequently;  then  chop  the  balm-leaves,  put  them 
into  a  large  pan,  and  pour  upon  them  the  boiling 
liquor,  and  let  it  stand  till  quite  cold;  then  strain 
it  through  a  lawn  sieve,  and  put  it  to  the  spirits, 
&cc.  in  the  cask;  bung  down  close,  and  in  a  fort- 
night draw  it  off;  strain  it  through  a  jelly  hag,  and 
let  it  remain  to  fine;  then  bottle  it. 
Eau  de  barbades. 

T.ike  of  fresh  orange  peel,  1  oz. ;  fresh  lemon- 
peel,  4  oz.;  cloves,  ^  drachm;  coriander,  I  do.; 
proof  spirit,  4  pints.  Distil  in  a  bath  heat  and  add 
white  sugar  in  powder. 

To  make  ratafia  de  cafe. 

Take  of  roasted  coffee,  ground,  1  lb.;  proof  spi- 
rit, 1  gallon;  sugar,  20  oz.     Digest  for  a  week. 
Ratafia  de  cassis. 

Take  of  ripe  black  currants,  6  lbs.;  cloves,  ^ 
drachm;  cinnamon,  1  ditto;  proof  spirit,  18  pints; 
sugar,  3^  lbs.     Digest  for  a  fortnight. 
Ratafia  des  cerines. 

Take  of  morello  cherries,  with  their  kernels, 
bruised,  8  lbs;  proof  s[>irit,  8  pints.  Digest  for  a 
month,  bU'ain  with  expression,  and  then  add  l^lbs. 
of  sugar. 

Ratafia  da  chocolat. 

Take  of  Caracca  cocoa  nuts,  roasted,  I  lb. ;  West 
India  ditto,  roasted  ^  lb.;  proof  spirit,  I   gallon. 
Digest  for  a  fortnight,  strain,  and  then  add  sugar, 
1^  lbs.;  tincture  of  vanilla,  30  drops. 
Eau  divine. 

Take  of  spirit  of  wine,  1  gallon;  essence  of  le- 
mons, and  essence  of  bergaraot,  each  1  drachm: 
Distil  in  a  bath  heat:  add  sugar  4  lbs.  dissolved  in 
2  gallons  of  pure  w.iter;  and,  lastly,  orange  flower 
water,  5  oz. 

Elephanfs  milk. 

Take  of  benjamin,  2  oz.;  spirit  of  wine,  I  pint 


DISTILLATION. 


14 


ftoiling  water,  2^  pints.     When  cold,  strain;  and 
aild  sugar,  1^  lbs. 

Ratafia  de  grenoble. 

Take  of  small  wild  black  cherries,  with  their 
kernels,  bruised,  12  lbs.;  proof  spirit,  6  gallons. 
Digest  for  a  month,  strain,  and  then  add  VZ  lbs.  of 
sugar.  A  little  ciu-on  peel  may  also  be  added  at 
pieasui  • 

Marasquin  de  groseillef. 

Ta.       •<  cooseberries,  quite  ripe,  102  lbs.  black 
cherry  lfr,,es,  12  lbs.     Bruise  and  ferment;  distil 
and  rectify  the  s()irit.     To  each  pint  of  this  spirit 
add  as  much  distilled  water,  and  sugar,  1  lb. 
JIuile  de  Venus. 

Take  of  flowers  of  the  wild  carrot,  picked,  6  oz. 
— 'Spirit  of  wine,  10  pints.     Distil  in  a  bath  heat. 
To  tlie  spirit  add  as  much  syrup  of  capillaire;  it 
may  be  coloured  with  cr  'hineal. 
Liquodilla. 

Take  the  thin  peel  of  six  oranges  and  6  lemons, 
steep  them  in  a  gallon  of  brandy  or  rum,  close 
slopped,  for  two  or  three  days;  then  take  6  riuarto 
of  water,  and  3  lbs.  of  loaf  sugar  clarified  with  tlie 
whites  ot  three  eggs.  Let  it  boil  a  quarter  of  an 
h.mr,  then  strain  it  through  a  fine  sieve,  and  let  it 
stand  till  cold;  strain  the  brandy  from  the  peels, 
and  add  the  juice  of  5  oranges  and  7  lemons  to  each 
gallon.  Keep  it  close  stopped  up  six  weeks,  then 
bottle  it. 

Fresh  marasqidn,  a  ne-w  liqueur. 

Advantage  has  not  hitherto  been  taken  of  the 
fruit  of  the  St  Lucia'n  tree,  [pnmus  mahaleb,  Lin. ) 
This  small  black  fruit  is  of  a  very  disagreeable 
taste,  but  it  may  produce  an  excellent  liqueur.  JVl. 
Cadet  de  Vaiia\  recognizing  in  this  little  cherry 
an  aromatic  savour,  thought  it  would  serve  to  make 
a  kind  of  kirschwasser.  In  effect,  it  ferments  and 
furnishes  by  distillation  a  Prussic  alcohol;  but  by 
putting  it  first  to  iiduse  in  brandy  for  some  time, 
there  is  obtained,  by  distillation  in  a  bath  heat,  a 
spirit  of  a  very  agreeable  aromatic,  and  which,  pro- 
perly sweetened,  forms  a  liqueur  comparable  to  the 
best  marasquin  of  Italy.  It  is  necessaiy  to  bruise 
the  fruit  and  the  nuts  before  infusing  them  in  bran- 
dy. The  spirit  must  also  be  brought  back  to  21 
degrees  before  sweetening  it.  Then  add  nearly  12 
oz.  of  sugar  to  every  quart  of  liqueur. — Journal  de 
Fharmacie,  1821. 

Ratafia  de  brou  de  noix. 

Take  of  young  walnuts,  whose  shells  are  not  yet 
hardened,  in  number,  60, — brandy,  4  pints, — sugar, 
i2  oz. — mace,  ciimamon,  and  cloves,  each  15  gr. 
Digest  for  2  or  3  months,  press  out  the  liquor,  fil- 
ter, and  keep  it  for  2  or  3  years. 

Ratajia  de  noyeau. 

Take  of  peach  or  apricot  kernels,  with  their 
shells  bruised,  in  number,  120,  proof  spirit,  4  pints, 
sugar,  10  oz.  Some  reduce  the  spirit  of  wine  to 
proof  with  the  juice  of  apricots  or  peaches,  to  make 
this  liqueur. 

Crerne  de  noyeau  de  Martiniqiie. 

Take  20  lbs.  of  loaf  sugar, — 3  gallons  of  spirit 
of  wine, — 3  pints  of  orange  flower  water, — 1;^  lb. 
ut"  bitter  almonds — 2  drachms  of  essence  of  lemon, 
mid  4^  gallons  of  water.  The  produce  will  exceetl 
8  gallons. 

Put  2  lbs.  of  the  loaf  sugar  into  a  jug  or  can, 
pour  upon  it  the  essence  of  lemon,  and  1  quart  of 
the  spirit  ot  wine;  stir  it  till  the  sugar  is  dissolved, 
and  the  essence  completely  incorporated.  Bruise 
the  almnnds,  and  put  them  into  a  4  gallon  stone 
nottle  or  cask,  add  the  remainder  of  the  spirit  of 
*ine,  and  the  mixture  from  the  jug  or  can:  let  it 
stand  a  week  or  ten  days,  shaking  it  frequently. 
Then  add  the  remainder  of  the  sugar,  and  boil  it 
in  the  4^  gallons  of  water,  for  three  quarters  of  an 
tiajx,  taking  oft' the  scum  as  it  rises.     When  cold, 

r 


put  it  in  a  cask;  add  the  spirit,  almonds,  &c.  from 
the  stone  bottle;  and  lastly,  the  orange  flower  wa« 
ter.  Bung  it  down  close,  and  let  it  stand  three 
weeks  or  a  month;  then  strain  it  through  a  jeilj 
bag,  and  when  fine  bottle  it  oft".  When  the  pink 
is  wante<l,  add  cochineal,  in  Y)Owder,  at  the  rate  ot 
half  a  drachm,  or  two  scruples,  to  a  quart. 
Ratafia  d^ecorces  d^orauges. 

Take  of  fresh  peel  of  Seville  oranges,  4  oz. — 
proof  spirit,  1  gallon, — sugar,  1  lb.  Digest  for  6 
hours. 

Ratafia  defieurs  d'' oranges. 

Take  of  fresh  flowers  of  orange-tree,  2  lbs. 
proof  si)irit,  1  gallon, — sugar,  l^ibs.     Digest  for  6 
hours. 

Creme  d'orange  of  superior  flavour. 

Take  3  dozen  middling  sized  oranges,"  orange 
flower  water,  2  quarts,  loaf  sugar,  18  lbs.  spirit  of 
wine,  2  gallons,  tincture  of  saffron,  1^  oz.  water, 
4^  gallons.     This  will  produce  7^  gallons. 

Cut  the  oranges  in  slices,  put  them  into  a  cask, 
add  the  spirit  and  orange  flower  water,  let  it  stand 
a  fortnight,  then  boil  the  sugar  in  the  water  for 
half  an  hour,  pour  it  out,  and  let  it  stand  till  cold, 
then  add  it  to  the  mixture  in  the  cask,  and  put  in 
the  tincture  of  saffron.  Let  it  remain  a  fortnight 
longer;  then  strain,  and  proceed  as  directed  in  the 
receipt  for  cremes  de  Barbades,  and  a  very  fine 
cordial  will  be  produced. 

Fine  brandy  shrub. 

Take  8  oz.  of  citric  acid, — I  gallon  of  porter,— 
3  gallons  of  raisin  wine, — 2  quarts  of  orange  flower 
water, — 7  gallons  of  good  brandy, — 5  ditto  of  water. 
This  will  produce  16  gallons.  First,  dissolve  the 
citric  acid  in  the  water,  then  add  to  it  the  brandy; 
next,  mix  the  raisin  wine,  porter,  and  orange  flower 
water  together;  and  lastly,  mix  the  whole:  and  in 
a  week  or  ten  days,  it  will  be  ready  for  drinking, 
and  of  a  very  mellow  flavour. 
Rum  shrub. 

Leave  out  the  brandy  and  potter,  and  add  1  gal- 
lon more  raisin  wine,  6  lbs.  of  honey,  and  10  gaW 
ions  of  good  flavoured  rum. 

Currant  shnib. 

Take  white  currants,  when  quite  ripe,  pick  them 
off  the  stalks,  and  bruise  them;  strain  out  the  juice 
through  a  cloth,  and  to  two  quarts  of  the  juice  put 
2  lbs.  of  loaf  sugar;  when  it  is  dissolved  add  to  it  a 
gallon  of  rum,  then  strain  it  through  a  flannel  bag 
that  will  keep  in  the  jelly,  and  it  will  run  off  clear; 
then  bottle  it  for  use. 

Usquebaugh. 

Usquebaugh  is  a  strong  compound  liquor,  chiefly 
taken  by  way  of  dram;  it  is  made  in  the  highest 
perfection  at  Drogheda  in  Ireland.  Tlie  following 
are  the  ingredients,  and  the  proportions  in  which 
they  are  to  be  used. 

Take  of  best  brandy,  1  gallon, — raisins,  stoned, 
1  lb. — cinnamon,  cloves,  nutmeg,  and  cardamoms, 
each  1  oz.  crushed  in  a  mortar, — saffron,  half  an 
ounce, — rind  of  1  Seville  orange,  and  brown  sugar 
candy,  1  lb.  Shake  these  well  every  day,  for  at 
least  14  days,  and  it  will,  at  the  expiration  of  that 
time,  be  ready  to  he  fined  for  use. 

Another  method. — Take  of  nutmegs,  cloves,  and 
cinnamon,  each  2  ounces;  of  the  seeds  of  anise,  cara- 
way, and  coriander,  each  4  ounces;  liquorice  root, 
sliced,  half  a  pound;  bruise  the  seeds  and  spices, 
and  put  them  together  with  the  liquorice,  into  the 
s^ill,  with  11  gallons  of  proof  spirit,  and  2  gallons 
of  water;  distil  with  a  pretty  brisk  fire.  As  soon 
as  the  still  begins  to  work,  fasten  to  the  nozel  of 
the  worm  2  ounces  of  English  saffron,  tied  up  in  a 
cloth,  that  tlie  licjuor  may  run  through  it,  and  ex- 
tract all  its  tincture.  Whe.i  the  operation  is  finish- 
ed, sweeten  with  fine  sugar. — This  liqueur  may  be 
much  improved  by  the  following  additions;  Digest 


i4G 


UNTV'^ERSAL  RECEIPT  BOOK. 


4  pfiiinds  of  stoned  raisins,  3  pouixJs  of  dates,  and 
i  pounds  of  sliced  liijiKirice  root,  in  '2  gallons  of 
■water,  for  12  liours.  \Vlien  the  licjuor  is  strained 
off,  and  has  dfjosited  aL  sediment,  decant  it  gently 
Into  the  vessel  containing  live  iis.(uebaugh. 
Ratafia  a  la  violetle. 
Take  of  F'lorer.tine  orris  root,  '2  dr.  — arcbel,  1 
oz. — spirit  of  uine,  4  pints.  Digest,  strain,  and 
add  sugar,  4  ll)s. — Liipieurs  are  also  made  bv  ad- 
dinn-  liungarv-wator,  honey-water,  eau  de  Cologne, 
and  several  other  s\>irits,  to  an  equal  quantity  of 
simple  syrup,  or  common  capillaire. 


COMPOUND  SPIRITS,  OR  CORDIALS. 

•  General  Rules. 

The  perfection  of  this  grand  brnnch  of  distillei7 
depends  upon  the  observation  of  the  following  ge- 
neral rules,  which  are  easy  to  be  observed  and 
practised: — 1.  The  artist  must  always  be  careful  to 
use  a  well  cleansed  spirit,  or  one  freed  from  its 
own  essential  oil.  For  as  a  compound  cordial  is 
ftotiiing  more  than  a  spirit  impregnated  with  the 
essential  oil  of  the  ingredients,  it  is  necessary  that 
the  spirit  should  have  deposited  its  own.  2.  Let 
the  time  of  previous  digestion  be  proportioned  to 
the  tenacity  of  the  ingredients,  or  the  ponderosity 
of  their  oil.  3.  Let  the  strength  of  the  fire  be  pro- 
portioned to  the  ponderosity  of  the  oil  intended  to 
loe  raised  with  the  spirit.  '4.  Let  a  due  proportion 
of  the  finest  parts  of  the  essential  oil  be  united  with 
the  spirit;  the  grosser  and  less  fragrant  parts  of  the 
oil  not  giving  the  spirit  so  agreeable  a  flavour,  and 
Mt  the  same  time  rendering  it  thick  and  unsightly. 
This  may  in  a  great  measure  be  eftected  by  leaving 
out  the  feints,  and  making  up  to  proof  with  fine 
soft  water  in  their  stead. 

A  careful  observation  of  these  four  rules  will 
render  this  extensive  part  of  distillation  far  more 
perfect  than  it  is  at  present.  Nor  will  there  be 
any  occasion  for  the  use  of  burnt  alum,  white  of 
eo'gs,  isinglass,  kc.  to  fine  down  the  cordial  waters, 
for  they  will  presently  be  fine,  sweet,  and  plea- 
sant. 

To  make  aniseed  cordial. 
Take  of  aniseed,  bruised,  2  lbs. — proof  spirit, 
l^J^  gallons, — water,  1  gallon.  Draw  oft' 10  gallons 
witii  a  moderate  fire.  This  water  should  never  be 
-educed  below  proof:  because  the  large  quantity  of 
oil  with  wi.ich  it  is  impregnated,  "ill  render  the 
goods  milky  and  foul,  when  brought  down  below 
proof.  IJut  if  there  is  a  necessity  for  doing  this, 
their  transparency  may  be  restored  by  filtration. 
Cinnamon  cordial. 
Take  2  pennyweights  of  oil  of  cassia  lignea,  dis- 
solved with  sugar  and  spirit  of  wine;  1^  gallons,  at 
I  in  6, —  cardamom  seeds,  husked,  I  ounce, — or- 
ange and  lemon  peel  dried,  of  each,  1  oz.  Fine 
with  A  a  pint  of  alum  water;  sweeten  with  loat  su- 
gar, not  exceeding  2  lbs.  and  make  up  2  gallons 
measure  with  the  water  in  which  the  s>igar  is  dis- 
solved.    Colour  with  burnt  sugar. 

Strong  cinnamon  cordial. 
Take  8  pounds  of  fine  ciimamon,  bruised, — 17 
gallons  of  clear  rectified  spirit,  and  2  gallons  of 
water.      Put  them  into  the  still,  and  digest  them 
twenty-four  hours  with  a  gentle  heat;  after  which, 
di-aw  oft"  sixteen  gallons  by  a  pretty  strong  heat. 
Caraiuny  cordial. 
For  20  gallons.     Take  1^  ounces  of  oil  of  cara- 
way, 20  drops  of  cassia-lignea  oil,  5  drops  of  es- 
sence of  orange-i)eel,  5  drops  of  tne  essence  of  le- 
mon, 13  gallons  of  spirits,  one  in  five,  and  8  lbs.  of 
loaf  sugar.     Make  it  up  and  fine  it  down. 
Cedrat  cordial. 
The  cedrat  is  a  species  of  citron,  and  very  high- 


Iv  esteemed  in  Italy,  where  it  grows  naturally 
The  fruit  is  difficult  to  be  iirocored  in  this  cnun 
trv;  but,  as  the  essential  oil  is  often  imported  tVun 
Italv,  it  may  be  made  with  it  as  ff)llows:  Take  ol 
the  finest  loaf-sugar,  ])owdered,  A  lb.  Put  it  into 
a  glass  mortar,  with  120  drops  of  the  essence  of  r,<>- 
drat;  rub  them  together  with  a  glass  pestle,  and 
put  them  into  a  glass  alembic,  with  a  gallon  o  fine 
proof  spirit,  and  a  quart  of  water.  Place  the  t  em- 
bic  in  a  bath  heat,  and  draw  off  one  gallon,  of  I  ill 
the  feints  begin  to  rise  ;  then  dulcify  with  fine  su- 
gar. This  is  considered  the  finest  cordial  ye* 
known;  it  will  therefore  be  necessaiy  to  be  parti- 
cularly careful  that  the  spirit  is  perfectly  clean, 
and,  ;is  much  as  possible,  free  from  any  flavour  ot 
its  own. 

Citron  cordial. 
Take  of  diy  j-ellow  rinds  of  citrons,  3  lbs. 
orange-i^el,  2  lbs.  nutmegs,  bruised,  J  lb.  proof 
spirit,  lOA  gallons,  water,  1  gallon.  Digest  with  a 
gentle  heat;  then  draw  off'  10  gallons  in  a  bath  heat; 
and  dulcify  with  fine  sugar. 

Clove  cordial. 
Take  of  cloves,  bi-uised,  4  lbs.  pimento,  or  all- 
spice, ^  lb.  proof  sjjirit,  10  gallons.  Digest  the 
mixture  12  hours  in  a  gentle  heat,  and  then  draw 
off"  15  gallons  with  a  pretty  brisk  fire.  The  water 
may  be  coloured  red,  either  by  a  strong  tinctui-e 
of  cochineal,  alkanet,  or  corn  poppy-flowe-s.  It 
may  be  dulcified  at  pleasure  with  double  refined 
sugai-. 

Coriander  cordial. 
For  3  gallons.  Take  7  quarts  of  spirits,  2  lbs. 
of  coriander  seed,  1  oz.  of  caraway  seed,  6  drops 
of  the  oil  of  orange,  and  2  lbs  of  sugar.  Fill  up 
with  water.  The  coriander  seed  must  be  bruised 
and  steeped  in  the  spirits  for  ten  or  twelve  days, 
and  well  stirred  two  or  three  times  a  day.  Fine  it 
the  same  as  gin. 

JSaii  de  bigarade. 
Take  the  outer  or  yellow  part  of  the  peels  of  14 
bigf.rades  (a  kind  of  orange),  \  oz.  of  nutmegs,  ^ 
oz.  of  mace,  1  gallon  of  fine  proof  spirit,  and  2 
quarts  of  water.  Digest  all  these  together  two 
days  in  a  close  vessel;  alter  which,  draw  oft' a  gal- 
lon witli  a  gentle  fire,  and  dulcify  with  fine  sugar. 
Gold  cordial. 
Take  of  the  roots  of  angelica,  sliced,  4  lbs.  rai- 
sins, stoned,  2  lbs.  coriander  seeds,  \  lb.  cara- 
way seeds  and  cinnamon,  each  ^  lb.  cloves,  2  oz. 
figs  and  liquorice  root,  sliced,  each,  1  lb.  proof 
spirit,  11  galloi.3,  water  2  gallons.  Digest  two 
days;  and  draw  oft" by  a  gentle  heat,  till  the  feints 
begin  to  rise;  hanging  in  a  piece  of  linen,  fastened 
to  the  mouth  of  the  worm,  an  ounce  of  English  saf- 
fron. Then  dissolve  8  lbs.  of  sugar  in  three  quarts 
of  rose-water,  and  add  to  it  the  distilled  liquor. 

The  above  cordial  derives  its  name  from  a  quan 
tity  of  leaf  gold  being  formerly  added  to  it;  but  tbi? 
is  now  generally  disused 

Lorage  cordiaL 
For  20  gallons.  Take  of  the  fresh  roots  of  lev- 
age,  valerian,  celen',  and  sweet  fennel,  each  4  o::. 
essential  oil  of  caraway  and  savin,  each  1  ounce, 
spirit  of  wine,  1  pint,  i)roof  spirit,  12  gallons,  loat 
sugar,  12  lbs.  Steep  the  roots  and  seeds  in  the 
spirits  for  14  days;  then  dissolve  the  oils  in  the 
S|)irit  of  wine,  and  add  them  to  the  undulcified  cor- 
dial drawn  oft"  from  the  other  ingredients;  dissolve 
the  sugar  in  the  water  for  making  up,  and  fine,  if 
necessary,  with  alum. 

J^mon  cordial. 
Take  of  dried  lemon-peel,  4  lbs.  proof  spirit, 
10^  gallons,  water,  1  gallon.     Draw  oft"  ten  gallonc 
by  a  gentle  fire,  and  dulcify  witli  fine  sugar. 
JVertar. 
For  20  gallons.     Take  15  gallons  of  red  ratafia 


J 


DISTmLATtOX 


I^- 


J  oz.  of  cassia-oil,  find  an  equal  rinantity  of  the  oil 
of  caraway  seeds.  Dissolve  in  half  a  pint  of  spirit 
of  wine,  and  make  up  with  oraiige  wine,  so  as  to 
fiil  up  the  cask.  Sweeten,  if  wanted,  l)y  adding  a 
small  lump  of  sugar  in  the  glass. 
JVoyeait. 

Take  1^  gallons  of  French  hrandy,  1  in  5,  6  oz. 
of  the  best  French  prunes,  '2  oz.  of  celery,  S  oz.  of 
the  kernels  of  apricots,  iicilarines,  and  peaches, 
and  1  oz.  cif  bitter  almonds,  all  gently  bruised,  es- 
sence of  orange-peel,  and  essence  of  lemon-peel, 
of  each  2  pentiy-weigiits,  ^  a  pound  of  loaf-sugar. 
Let  the  wiiole  stand  ten  days  or  a  fortnight;  then 
draw  off,  and  add  to  the  clear  noyeau  as  much  rose 
water  as  will  make  it  up  to  two  gallons. 
Orange  cordial. 

Take  of  the  yellow  part  of  fresh  orange-peel,  5 
lbs.    proof  spirit,    lO^   gallons,   water,  2   gallons. 
D:aw  off  ten  gallons  with  a  gentle  fire. 
Peppermint  corcUal. 

For  twenty  gallons.  Take  13  gallons  of  recti- 
fied spirits,  one  in  five  under  iiydrometer  proof,  12 
lbs.  of  loaf  sugar,  1  pint  of  spirit  of  wine,  that  will 
fire  gunpowder,  15  pennyweights  troy  of  oil  of 
peppermint,  water,  as  mucli  as  will  fill  up  the  cask, 
V  liich  should  be  set  up  on  end,  after  the  wiiole  has 
been  well  roused,  and  a  cock  for  drawing  off  plac- 
ed in  it. 

Ratajia. 

This  is  a  fiquor  prepared  from  different  kinds 
of  fruits,  and  is  of  different  colours  according  to 
the  fruits  made  use  of.  These  fruits  should  be  ga- 
liiered  when  in  their  greatest  perfection,  and  the 
largest  and  most  beautiful  of  tliem  chosen  for  the 
purpose.  The  following  is  the  method  of  making 
red  raiajia,  fine  and  soft:  Take  of  the  black-heart 
cherries,  24  lbs.  black  cherries,  4  lbs.  raspberries 
and  strawberries,  each,  3  lbs.  Pick  tlie  fruit  from 
their  stalks,  and  bruise  them,  in  which  state  let 
them  continue  12  hours;  then  press  out  the  juice; 
iind  to  every  pint  of  it,  add  ^  lb.  of  sugar.  When 
the  sugar  is  dissolved,  run  the  whole  througli  tiie 
filtering  bag  and  add  to  it  three  quarts  of  proof 
s[)irit.  Then  take  of  cinnamon,  4  oz.  mace,  1  oz. 
and  cloves,  2  drachms.  Bruise  these  spices,  put 
them  into  an  alembic  w  itli  a  gallon  of  proof  spirit 
and  two  quarts  of  water,  and  draw  off  a  gallon  with 
a  brisk  fire.  Atkl  as  mucli  of  this  spicy  spirit  to 
the  ratafia  as  will  render  it  agreeable:  about  one- 
fourth  is  the  usual  proportion. 

Dry  or  sharp  ratajia. 

Take  of  cherries  and  gooseberries,  each  30  lbs. 
mulberries,  7  lbs.  raspberries,  10  lbs.  Pick  all 
these  fruits  clean  from  their  stalks,  &c.  bruise 
them,  and  let  them  stand  twelve  hours;  but  do  not 
suffer  them  to  ferment.  Press  out  the  juice,  and 
to  every  pint  add  three  ounces  of  sugar.  When 
the  sugar  is  dissolved,  run  it  through  the  filtering 
bag,  and  to  every  five  pints  of  liquor  add  four  pints 
of  proof  spirit;  together  with  the  same  proportion 
of  spirit  drawn  from  spices. 

Common  ratafia. 

Take  of  nutmegs,  8  oz.  bitter  almonds,  10  lbs. 
Ijisbon  sugar,  8  lbs.  ambergris,  10  grains.  Infuse 
Ihese  ingredients  three  days  in  10  gallons  of  proof 
spirit,  and  filter  it  llirough  a  flannel  bag  for  use. 
The  nutmegs  and  bitter  almonds  must  be  bruised, 
and  tlie  ambergris  rubbed  with  the  Lisbon  sugar  in 
a  marble  mortar,  before  they  are  infused  in  the 
sjjirit. 

Cherry  brandy. 

One  of  the  best  and  most  common  waysof  mak- 
•ng  cheri  y  brandy,  is  to  put  the  cherries  (being  first 
>lean  picked  from  tiie  stalks)  into  a  vessel,  till  it 
be  about  half  full;  then  fill  u|)  with  rectified  mo- 
U^^ses  brandy,  which  is  generally  used  for  this  com- 
(»ouud,  and  when  tiiey  have  been  infused  si.xteen  or 


eighteen  days,  draw  off  the  liquoi  l>y  degrees,  as 
wanted;  wiien  drawn  off  fill  the  vessel  a  second 
time  nearly  to  the  top,  let  it  stand  about  a  month, 
and  tiien  draw  it  off  as  there  is  occasion.  The 
same  cherries  may  be  used  a  third  time  by  cover- 
ing lliem  with  over-proof  brandy,  and  letting  it  in- 
fuse for  six  or  seven  weeks;  when  drawn  off  for 
use,  as  much  water  must  be  added  as  the  brandy 
was  over-proof,  and  the  cherries  must  be  afier- 
wards  pressed  as  long  as  any  liquor  remains  in 
them,  before  beins;  cast  away. 

When  drawn  off  tiie  second  time,  the  liquor  will 
be  somewhat  inferior  to  the  first,  when  more  sugar, 
with  half  an  ounce  of  cinnamon  and  cloves  beaten, 
may  be  added  to  twenty  gallons  of  it;  iiut  thcie 
should  only  be  half  tiie  quantity  of  cimiamf'  nud 
cloves  in  each  twenty  gallons  of  the  first  '  jr ^sion. 

.hwther  method. — Take  72  pounds  '  .-nerries, 
half  red  and  half  black — masli  or  s^  ^ze  them  to 
pieces  with  the  hands,  and  add  t'  ,era  three  gal- 
lons of  brandy,  letting  them  steep  for  24  hours — 
then  put  the  mashed  cherries  and  li(iuor  into  a 
canvas  bag  a  little  at  a  time,  and  press  it  as  long  as 
it  will  run.  Sweeten  it  with  loaf  sugar,  and  let  it 
stand  a  month — then  bottle  it  off,  putting  a  lump 
of  loaf  sugar  into  eveiy  bottle. 

Atiother. — To  every  four  quart.*  of  brandy,  put 
four  pounds  of  red  cherries,  two  pounds  of  black, 
one  (juart  of  ras])berries,  with  a  few  cloves,  a  slick 
of  cinnamon,  and  a  little  orange  peel;  let  these 
stand  a  month  close  stopped;  tlien  bottle  it  off,  put- 
ting a  lump  of  loaf  sugar  into  every  botth". 
Black  cherry  brandy. 

Stone  eight  pounds  of  black  cherries,  am!  put  on 
them  a  gallon  of  brandy.  Bruise  the  stones  ii  a 
mortar,  and  then  add  them  to  the  brandy.  Cover 
them  close,  and  let  them  stand  a  month  or  sij 
weeks.  Then  pour  it  clear  from  the  sediment,  an< 
bottle  it.  Morello  cherries,  managed  in  tliis  man 
ner,  make  a  fine  rich  cordial. 

Caraway  brandy. 

Steep  an  ounce  of  caraway  seeds,  and  six  ounces 
of  loaf  sugar,  in  a  quart  of  L,randy;  let  it  stand  nine 
days,  and  liien  draw  it  oft". 

hevwn  brandy. 

Put  five  quarts  of  water  to  one  gallon  of  brandy, 
take  two  dozen  of  lemons,  two  pouruis  of  the  best 
sugar,  and  three  pints  of  milk.  Pare  the  lemons 
very  thin,  and  lay  the  peel  to  steep  in  the  brandv 
twelve  hours.  Squeeze  the  lemons  upon  the  sugar, 
then  ])Ut  the  writer  to  it,  and  mix  all  tlie  ingredients 
togetlier.  Boil  the  milk,  and  pour  it  in  boiling. 
Let  it  stand  24  hours  and  then  strain  it. 
Orange  brandy. 

Put  the  chips  of  eighteen  Seville  oranges  in  three 
quarts  of  brandy,  and  let  them  steep  a  fortnight  in 
a  stone-bottle  close  stopped.  Boil  two  quarts  of 
spring-water,  with  a  pound  and  a  half  of  the  finest 
sugar,  nearly  an  hour  verj'  gently.  Clarify  the 
water  and  sugar  with  the  white  of  an  egg,  then 
strain  it  through  a  jelly-bag,  and  boil  it  neai'ly  half 
away.  When  it  is  cold,  su'ain  the  brajidy  into  the 
syrup. 

Raspberry  brandy. 

Take  a  pint  of  water  and  two  quarts  of  brandy, 
and  put  tliem  into  a  pitcher  large  enough  to  holn 
them  and  four  pints  of  raspberries.  Put  in  half  .■» 
pound  of  loaf  sugar,  and  let  it  remain  for  a  wck 
close  covered.  Then  take  a  piece  of  flannel,  with 
a  piece  of  hoUand  over  it,  and  let  it  run  Uirough 
by  degrees.  It  may  be  racked  into  other  bottles  a 
week  after,  and  then  it  will  be  perfectly  fine. 

Another  method. — Raspberry  brandy  is  infused 
nearly  after  the  same  manner  as  cherry  brandy 
and    drawn  off  with   about   the  same  addition  of 
brandy  to  «  bat  is  ih-awn  off  from  tlie  first,  second, 
and  third  infusion,  and  dulcified  accordingly,  first 


118 


UNIVERSAL  RECEIPT  BOOK. 


making  it  vif  a  bright  deep  colour;  omitting  cinna- 
mon and  cioves  in  the  first,  hut  not  in  the  second 
and  tnird  infusion.  The  second  infusion  will  be 
somewhat  paler  than  the  first,  and  must  be  height- 
ened in  colour,  by  adding  cherry  brandy  about  a 
qtiart,  with  ten  or  more  gallons  of  raspbeiry  brandy; 
and  the  thinl  infusion  will  require  more  cherry 
brandy  to  colour  it.  It  may  be  flavoured  with  the 
juice  of  the  elder  berry. 

Whiskey  cordial. 
Take  of  cinnamon,  ginger,  and  coriander  seed, 
each  3  oz.  mace,  cloves,  and  cubebs,  each,  1^  oz. 
Add  11  gallons  of  proof  spirit,  and  2  gallons  of 
water,  and  distil;  now  tie  up  5  oz.  of  .English  saf- 
fron, raisins  (stoned)  4^  lbs.  dates,  3  do.  liquorice 
root,  2  do.  Let  these  stand  12  hours  in  2  gallons 
of  water,  strain,  and  add  it  to  the  above.  Dulcify 
the  whole  with  fine  sugar. 


ESSENTIAL  AND  OTHER  OILS. 

The  oils  are  obtained  by  distillation,  with  a  suf- 
ficient quantity  of  water  to  prevent  the  articles 
from  adhering  to  the  still,  and  the  oil  and  water 
acquiring  a  burnt  taste;  they  are  all  stimulant,  in 
doses  of  from  2  to  10  drops  upon  sugar. 
Oil  of  aniseed. 

One  pound  of  the  seeds  will  yield  2  drachms. 
It  is  congealed,  except  in  warm  weather;  this  oil 
is  carminative,  and  poisonous  to  pigeons,  if  rubbed 
on  their  bills  or  head. 

Cajeput  oil. 

This  is  obtained  from  the  leaves,  which  are  im- 
ported from  the  East  Indies,  generally  in  large 
copper  flasks;  it  is  cooler  than  that  of  peppermint, 
but  smells  of  turpentine.  It  is  used  externally  in 
riieumatism. 

Oil  of  caraway. 

This  is  obtained  from  the  seeds;  it  is  carmina- 
tive: 2  pounds  will  yield  more  than  1  ounoe,  and 
1  cwt.  83  ounces. 

Oil  of  cloves. 

This  is  obtained  from  the  spice  of  that  name;  it 
is  very  heavy,  acrimonious,  and  supposed  to  con- 
tain some  part  of  the  resin  of  the  clove.  One  pound 
ofcloves  will  V /eld  from  1^  to  2^  troy  oz.,-  7^  pounds 
will  yield  1  pound  of  oil.  It  is  also  expressed  from 
tlie  cloves  when  ripe.  MuUer,  by  digesting  half 
an  oz.  of  cloves  in  ether,  and  then  mixing  it  with 
water,  obtained  7  scruples  of  oil,  greenish  yellow, 
swimming  upon  water.  Oil  of  cloves  is  imported 
from  the  spice  islands;  it  is  stimulant,  and  added 
ro  purgative  pills  to  prevent  griping;  it  is  exter- 
nally applied  to  aching  teech. 

Oil  of  cassia. 

This  is  the  common  oil  of  cinnamon,  and  is  ob- 
tained from  the  bark  of  inferior  cinnamon,  importeil 
under  the  name  of  cassia.  One  pound  will  yield 
from  1  to  t^  drachms.  It  is  stimulant  and  stoma- 
fihic.  Another  oil  is  obtained  from  cassia  buds. 
Oil  of  chamomile. 

This  is  obtained  from  the  flowers,  and  is  sto- 
machic.      One   pound   will   yield,  a   drachm;    82 
pounds  will  yield  from  13  to  18  drachms.     It  is  of 
a  fine  blue,  even  if  distilled  in  glass  vessels. 
Oil  of  cinnamon. 

This  is  obtained  from  the  fresh  bark  which  is 
imported   from   Ceylon.     De    Guignes   says,  the 
cinnamon  of  Cochin  China  is  so  full  of  essential 
««l,  that  it  may  be  pressed  out  by  the  fingers. 
Essence  ofcedrat. 

This  is  obtained  from  the  flowers  of  the  citron 
R-ee;  it  is  amber-coloured  and  slightly  fragrant;  60 
pounds  will  yield  1  ounce.  It  is  also  obtained  from 
the  yellow  part  of  citron  peel;  it  is  colourless,  very 
tliin,  and  fragrant.     The  second  oU  is  ot>taln»d  by 


the  distillation  of  the  yellow  part  of  citron  peel, 
and  is  gi-eenish;  100  citrons  will  yield  I  ounce  of 
the  white  essence,  and  half  an  ounce  of  this.  It  is 
likewise  obtained  from  the  yellow  part  of  citron 
peel  by  expression  between  two  glass  plates.  Also, 
from  the  cake  left  on  squeezing  citron  peel,  b> 
distillation  with  water.     It  is  thick. 

Common  essence  ofcedrat. 

This  is  obtained  from  the  fseces  left  in  the  caiks 
of  citron  juice;  clear,  fragrant,  greenish;  50  pounds 
of  fseces  will  yield,  by  distillation,  3  pounds  of  es- 
sence. 

Foreign  oil  of  lavender. 

This  is  the  true  oil  of  spike,  and  is  obtained 
from  the  flowers  and  seeds  of  broad-leaved  laven- 
der, and  more  commonly  those  of  French  lavender, 
stcechas,  with  a  quick  fire.  It  is  sweet  scented, 
but  the  oil  of  the  narrow-leaved  lavender,  or  Eng- 
lish oil,  is  by  far  the  finest. 

Essence  of  lavender. 

The  oil  of  the  flowers  of  lavender  is  rendered 
more  delicate  in  its  odour  by  age;  but  to  prevent 
its  becoming  glutinous  by  keeping,  which  it  is  very 
apt  to  do,  draw  it  over  in  a  water  bath,  with  a  small 
quantity  of  alcohol,  which  is  termed  the  essence, 
and  which,  after  being  kept  closely  corked  fo! 
about  seven  years,  possesses  a  peculiarly  fine  deli- 
cate odour  of  lavender,  entirely  free  from  empy- 
reuma. 

Oil  of  mint. 

Obtained  from  the  dried  plant;  6  pounds  of  fresh 
leaves  will  yield  3^  drachms;  and  4  lbs.  dried  will 
yield  1  1-2  ounce.  It  is  stimulant,  carminative, 
and  antispasmodic. 

Essence  ofneroli. 

Obtained  from  the  flowers  of  the  orange  tree;  6 
cwt.  of  flowers  will  yield  only  1  ounce  of  oiL 
Another  essence  is  obtained  from  orange  peel,  and 
is  vei-y  fragrant.  A  third  essence  is  obtained  from 
unripe  oranges,  and  is  of  a  gold  colour. 
Oil  of  nutmegs. 

Obtained  from  that  spice;  it  is  liquid,  and  of  a 
pale  yellow;  a  sebaceous  insipid  matter  swims  upon 
the  water  in  the  still. 

Oil  of  peppermint. 

Obtained  from  the  dried  plant;  4  lbs.  of  the  fresh 
herb  will  yield  3  drachms.  In  general  it  requires 
rectification  to  render  it  bright  and  fine.  It  is 
stimulant  and  carminative. 

Oil  of  pennyroyal. 

Obtained  from  the  herb  when  in  flower;  3  pounds 
will  yield  6  drachms:  emmenagogue. 
Oil  of  pimento. 

Obtained  from  allspice:  one  ounce  will  yield  30 
drops.     It  is  stimulant. 

Oil  of  rhodium. 

Obtained  from  the  true  lignum  rhodium:  80 
pounds  will  yield  9  drachms,  and  in  very  resinous 
old  wood  80  pounds  will  yield  2  ounces.  It  is 
light  yellowish,  but  grows  red  by  keeping.  Ano- 
ther oil  is  obtained  from  the  root  ot  rose  wort, 
rhodiola  rosea;  it  is  yellowish,  and  has  the  smell 
and  taste  of  that  from  the  true  lignum  rhodium:  I 
pound  will  yield  a  drachm. 

The  tme  Riga  baham. 

Obtained  from  the  shoots  of  the  Aphernousii 
pine,  pmus  cembra,  previously  bruised  and  macer- 
ated for  a  month  in  water.  It  is  pellucid,  very 
liquid,  whitish,  and  has  the  smell  and  taste  of  oil  of 
juniper. 

Bntter  of  roses. 

Obtained  from  the  flowers  of  damask  roses, 
white,  solid,  separating  slowly  from  the  rose  wa- 
ter: it  has  little  scent  of  its  own,  and  is  used  to  di- 
lute the  scent  of  musk,  civet,  and  ambergris:  1 
cwt.  of  roses  will  yield  from  1-2  ounce  to  an 
ounce. 


niSTlLLAriON 


45 


Oil  ofronetnary. 
Obtained  from  the  flowerino;  tops;  it  is  sweet- 
scented:  1  cwt.  will  yield  8  ounces:  I  pound  of  dry 
leaves  will  yield  from  1   to  3  drachms:  70  pounds 
of  fresh  leaves  will  yield  5  ounces. 
Oil  of  me. 
Obtained  from  the  dried  plant;  it  is  carminative, 
and  antispasmodic:  10  pounds  of  leaves  will  yield 
from  2  to  4  drachms;  4  pounds  in  flower  will  yield 
1  dHaehm;  and  6v^  pounds  will  yield  2  1-2  ounces; 
72  pounds,  with  the  seeds,  will  yield  3  ounces. 
Oil  of  sassafras. 
Obtained  from  the  sassafras   root;     24  pounds 
will  yield  9  ounces;  30  pounds  will  yield  7  ounces 
and  one  drachm;  and  six  pounds    will  yield  two 
ounces. 

Oil  ofthyine. 
Obtained  from  tlie  plant;  2  cwt.  fresh  will  yield 
5^  ounces;  3  1-2  pounds,  dried,  will  yield  1-2  a 
drachm.     It  is  stimulant  and  caustic;  and  used  in 
tooth-ache,  applied  to  the  tooth. 
Oil  of  ivormioood. 
Obtained  from  the  herb-;  stomachic:  25  pounds 
of  green  wormwood  will  yield  from  6  to  10  drachms 
of  oil;  4  pounds  of  dry  will  yield  one  ounce,  and 
18  pounds  only  1  1-2  troy  ounces. 
Birch  oil. 
Obtained  bv  distilling  20  parts  of  birch  bark,  and 

1  of  ledum  palustre,  crammed  in  layers  into  an 
earthen  pot,  wiih  a  handful  of  tripoli  between  each 
layer;  the  mouth  of  the  pot  is  closed  with  a  perfo- 
rated oak  ping,  and  being  inverted,  it  is  luted  to 
the  mouth  of  another  pot  sunk  in  the  ground;  the 
pot  being  then  surrounded  with  fire,  a  brown  em- 
pyreumatic  oil  distills  per  descensum  into  the  lower 
jar:  an  8  gallon  pot,  properly  filled,  yields  about 

2  lbs.  or  2^1 -2  11)S.  of  oil.  In  Siberia,  it  is  prepar- 
ed without  the  ledum.  This  oil  is  liquid  when  fresh, 
but  grows  thick  in  time.  It  is  used  in  Russia  for 
currying  leather,  to  which  it  gives  a  very  peculiar 
smell,  much  disliked  by  insects. 

Oil  of  giim-berizoin. 

Obtained  by  distilhng  the  residuum  left  after 
making  flowers  of  benjamin,  by  a  strong  fire.  It  is 
used  instead  of  birch  oil,  in  making  an  imitation 
of  Russia  leather. 

Oil  of  turpentine. 

Distilled,  in  Europe,  from  common  turpentine, 
with  the  addition  of  about  6  times  as  much  water; 
but  in  America,  where  the  operation  is  carried  on 
upon  a  very  large  scale,  no  water  is  added,  and  its 
accidental  presence  is  even  dreaded,  lest  it  should 
produce  a  disruption  of  the  stilling  apparatus. 
To  rectify  oil  of  turpentine. 

Pour  three  parts  of  turpentine  into  a  glass  retort, 
capable  of  containing  double  the  quantity  of  matter 
subjected  to  the  experiment.  Place  this  retort  on 
a  sand  bath;  and  having  adapted  to  it  a  receiver  5 
or  6  times  as  large,  cement  with  paste  made  of 
flour  and  water,  some  bands  of  paper  over  the  place 
where  the  two  vessels  are  joined.  If  the  receiver 
is  not  tubulated,  make  a  small  hole  with  a  pin  in 
the  bands  of  cemented  paper,  to  leave  a  free  com- 
jnunication  between  the  exterior  and  interior  of 
the  receiver;  then  place  over  the  retort  a  dome  of 
baked  earth,  and  maintain  the  fire  in  such  a  man- 
ner, as  to  make  the  essence  and  the  water  boil. 

The  receiver  will  become  filled  with  abundance 
of  vapours,  com])osed  of  water  and  ethereous  es- 
sence, which  will  condense  the  more  readily  if  all 
'he  radiating  heat  of  the  furnace  be  intercepted  by  a 
plate  of  copper,  or  piece  of  board  placed  between 
tlie  furnace  and  the  receiver.  When  the  mass  of 
oil,  subjected  to  experiment,  has  decreased  nearly 
Jwo  thirds,  the  distillation  must  be  stopped.  Theu 
iea\e  the  product  at  rest  to  facilitate  tlie  separation 
af  the  ethereous  oil,  which  is  afterwards  separated 


from  the  water,  on  which  it  floats,  by  means  of  t 
glass  funnel,  the  beak  of  which  is  stopped  by  th» 

finger. 

Tliis  ethereous  oil  is  often  milky,  or  merely  ne- 
bulous, by  the  interposition  of  some  aqueous  parts, 
from  which  it  may  be  separated  by  a  few  days'  res' 
The  essence,  thus  prepared,  possesses  a  great  de- 
gree of  mobility,  and  is  exceedingly  limpid. 

Another  method. — The  apparatus  employed  ip 
the  preceding  process  may  be  used  in  the  present 
case.  Fill  the  retort  two  thirds  with  essence,  and 
as  the  receiver  is  tubulated,  apply  to  the  tubulure 
a  small  square  of  paper  moistened  with  saliva,  to 
aftbrd  a  free  passage  to  the  vapours.  Graduate  the 
fire  in  such  a  manner  as  to  carry  on  the  distillation 
very  slowly,  until  a  little  more  than  half  the  oil 
contained  in  the  retort  is  obtained.  Separate  from 
the  product,  a  very  small  quantity  of  exceedingly 
acid  and  reddish  water,  which  passes  at  the  same 
time  as  the  ethereous  essence:  by  these  means  the 
operation  is  much  shortened.  The  oil  of  turpen- 
tine which  remains  in  the  retort  is  highly  co- 
loured, and  thicker  than  the  primitive  essence.  It 
may  be  used  for  extending  fat,  varnish,  or  for  coarse 
oil  painting. 

Krumholz  oil. 

Obtained  by  distillation  from  Hungarian  balsam. 
It  is  distinguished  from  oil  of  turpentine,  which  is 
commonly  sold  for  it,  by  its  golden  colour,  agree- 
able odour,  and  acid  oiliness  of  taste. 

Balsam  of  turpentine,  or  Dntch  drops. 

Obtained  by  distilling  oil  of  turpentine  in  a  glass 
retort,  till  a  red  balsam  is  left. 

Or,  by  distilling  resin  and  separating  the  oils  as 
they  come  over;  first  a  white  oil,  then  yellow,  lastly 
a  thick  red  oil,  which  is  the  balsam.  It  is  stimu- 
lant and  diuretic. 

Oil  of  tar. 

Obtained  by  distilling  tar:  it  is  highly  valued  by 
painters,  varnishers,  &c.  on  account  of  its  drying 
qualities;  it  soon  thickens  of  itself,  almost  to  a  bal- 
sam: the  acid  spirit  that  comes  over  with  it  is 
useful  for  many  purposes  where  an  acid  is  wanted. 
Rectified  oil  of  hartshom,  or  Dippels''  oil. 

Obtained  from  hartshorn,  distilled  without  addi- 
tion, rectifying  the  oil,  either  by  a  slow  distillation 
in  a  retort,  &c.  no  bigger  than  is  necessary,  and 
saving  only  the  first,  portion  that  comes  over,  or 
with  water  in  a  common  still;  it  is  very  fine  and 
thin,  and  must  be  kept  in  an  opaq\ie  vessel,  or  in  a 
drawer,  or  dark  place,  as  it  is  quickly  discoloured 
by  light.  It  is  antispasmodic,  anodyne,  and  dia- 
phoretic, taken  in  doses  of  from  10  to  30  drops,  in 
water. 

Japan  camphor. 

This  is  obtained  from  the  roots  and  shoots  of  the 
laurus  catnphora  and  iaurus  dnnamomum,  as  also 
the  capura  curundu,  by  distillation  with  water. 
This  crude  camphor  is  refined  by  sublimation  with 
one  sixteenth  of  its  weight  of  lime,  in  a  very  gen- 
tle heat. 

Camphor  from  essential  oils. 

Obtained  from  the  oils  of  the  labiate  plants,  by 
a  careful  distillation,  without  addition  of  one  third 
of  the  oil;  the  residuum  will  be  found  to  contain 
crystals  of  camphor,  on  separating  which,  ind  re- 
distilling the  remaining  oil  two  or  three  times,  the 
whole  ol  the  camphor  may  be  obtained.  Oil  of 
rosemar)'  or  of  sweet  marjoram  yields  about  1  oz. 
of  camphor  from  10  of  oil;  of  the  sage  1  oz.  from 
8;  and  of  lavender  1  oz.  from  4,  or  even  less  of  oil: 
that  from  oil  of  marjoram  is  not  volatile,  and  al- 
though it  takes  fire,  it  soon  goes  out.  I'his  rosin, 
like  the  others  from  essential  oils,  may  be  obtained 
in  a  larger  proportion,  it  the  oil  is  kept  in  slightly 
stopped  bottles  in  a   jool  place 

A"  2 


t5(; 


'TX^f\nERSAL  RECEIPT  BOOK. 


DISriLXD  WATERS. 


Preservation  of  flotvers  for  d'stillation. 

Rub  three  pounds  of  rose-leaves  for  tivo  or  three 
minutes  with  a  pound  of  common  salt.  The  flowers 
!tcing  bruised  by  the  friction  i>f  the  grains  of  salt, 
form  a  paste  whicli  is  to  be  put  into  an  earthen  jar, 
or  into  a  watcr-tipit  barrel.  The  same  ])rocess  is 
to  be  repeated  until  the  vessel  is  filled,  so  that  all 
the  roses  may  be  ef|Ua!ly  salted.  Tlie  vessel  is  tiien 
to  be  shut  up  and  kept  in  a  cool  ])lace  until  wanted. 

For  distilh.tion,  this  aromatic  paste  is,  at  any 
season,  to  be  put  into  the  body  of  the  still  with 
twice  its  weight  of  water;  and  when  heat  is  apjdied; 
the'oil,  or  essential  water,  is  to  Ije  obtained  in  the 
common  way.  Both  the  oil  and  water  are  in  this 
way  produced  in  greater  quantity,  than  by  using 
the  leaves  without  the  salt:  besides,  tlie  preserved 
paste  will  keep  its  flavour  and  strength  unimpaired 
for  several  years. 

Other  flowers,  capable  of  affording  essential  oils, 
may  also  be  treated  in  the  above-mentioned  way, 
with  economy  and  advantage;  as  there  is  thereby 
no  occasion  to  cany  on  a  hurried  process  in  the 
heat  of  summer,  when  these  are  in  perfection. 
General  ndes  for  the  distillation  of  simple  ivaters. 

1.  Plants  and  their  parts  ought  to  be  tVesb  ga- 
thered. When  they  are  directed  fresh,  such  only 
must  be  employed;  but  some  are  allowed  to  be  used 
dry,  as  being  easily  procurable  in  this  slate  at  all 
times  of  the  year,  tliough  ratlier  more  elegant  wa- 
ters might  be  obtained  from  them  whilst  green. 

2.  Having  bruised  the  subjects  a  little,  pour 
thereon  thrice  its  fjuantity  of  spring  water.  This 
quantity  is  to  be  diminished  or  increased,  accord- 
ing as  the  plants  are  more  or  less  juicy  than  ordi- 
nary. When  fresh  and  juicy  herbs  are  to  be  dis- 
tilled, thrice  their  weight  of  water  will  be  fully 
sufficient,  but  dry  ones  require  a  much  larger  (juan- 
tity.  In  general  there  should  be  so  much  water, 
dial  after  all  intended  to  be  distilled  has  come  over, 
there  may  be  liquor  enough  to  prevent  the  matter 
from  burning  to  the  still. 

3.  Formerly,  some  vegetables  were  slightly  fer- 
mented with  the  addition  of  yeast,  previous  to  the 
distillation. 

4.  If  any  drops  of  oil  swim  on  the  surface  of  the 
valer,  they  are  to  be  carefully  taken  off. 

5.  That  the  waters  may  be  kept  the  better, 
about  one-twentieth  part  of  their  weight  of  proof 
spirit  may  be  added  to  each,  after  they  are  distilled. 

Stills  for  simple  -waters. 

The  instruments  chiefly  used  in  the  distillation 
of  simple  waters  are  of  two  kinils,  commonly  called 
the  hot  still,  or  alembic,  and  the  cold  still.  The 
waters  drawn  by  the  cold  still  from  plants  are  much 
more  fragrant,  and  more  fully  impregnated  with 
their  virtues,  than  those  drawn  by  the  hot  still  or 
alembic. 

The  method  is  this: — .\  pewter  body  is  susjtend- 
ed  in  the  body  of  the  alembic,  and  the  head  of  the 
still  fitted  to  the  pewter  body:  into  this  body  the 
ingredients  to  be  distilled  are  put,  the  alembic 
filled  with  water,  the  still  head  luted  to  the  pewter 
body,  and  the  nose  luted  to  the  worm  of  the  refri- 
geratory or  worm.  The  same  intention  will  be 
answeieil  by  putting  the  ingredients  into  a  glass 
alembic,  and  placing  it  in  a  bath  heat,  or  balneum 
marwE. 

The  cold  still  is  much  the  best  adapted  to  draw 
off  the  vi'-tues  of  simples,  which  are  valued  tor 
their  fine  flavour  when  green,  which  is  subject  lo 
be  lost  in  drying;  for  when  we  want  to  extract  from 
plants  a  spirit  so  liglit  and  volatile,  as  not  to  sub- 
sist in  open  air  any  longer  than  while  the  j)l;'.nt 
.jontinues  in  its  growth,  it  is  certainly  the  best  me- 
thod to  remove  the  plant  from  its  name  auil  into 


some  proper  instiument,  where,  as  it  dies,  thesp 
volatile  parts  can  be  collected  and  preserved.  A:ui 
such  an  instrument  is  what  we  call  the  cold  still, 
where  the  drying  of  the  plant,  or  flower,  is  only 
forwarded  by  a  moderate  warmth,  and  all  that  risei 
is  collected  and  [jreserved. 

E.vpecUtioits  method  of  distilling  simple  tvatera. 

Tie  a  piece  of  muslin  or  gauze  over  a  glazet' 
earthen  pot,  whose  mouth  is  just  large  enough  to 
receive  the  bottom  of  a  warming-paii;  on  this  cloth 
lay  the  herb,  clipped;  then  place  upon  them  the 
warming-pan,  with  live  coals  in  it,  to  cause  \n:;\\ 
just  enough  to  prevent  burning,  by  which  means, 
as  the  steam  issuing  out  of  the  herb  cannot  mount 
upwards,  by  reason  of  the  bottom  of  the  pan  jwst 
fitting  the  brim  of  the  vessel  below  it,  it  must  ne- 
cessarily descend,  and  collect  into  water  at  the  bot- 
tom of  the  receiver,  and  ihat  strongly  impregnalcil 
with  the  essential  oil,  and  the  salt  of  the  vegetald;; 
thus  distilled;  which,  if  wanted  lo  make  spirituniKt 
or  compound  water,  is  easily  done,  by  simply  ad- 
ding some  good  s[)irits  or  French  brandy  to  ir. 
whicli  will  keep  good  for  a  long  time,  and  be  muil, 
better  than  if  the  spirits  had  passed  through  a  still, 
which  must  of  necessity  waste  some  of  their 
strength.  Care  should  be  taken  not  «.o  let  the  fire 
be  too  strong,  lest  it  scorch  tiie  plants;  and  to  be- 
made  of  charcoal,  for  continuance  and  better  regu- 
lation, which  must  be  managed  by  lifting  up  am; 
laying  down  the  lid,  as  wanted  to  increase  or  de- 
crease the  degrees  of  heat.  The  deeper  the  earthen 
pan,  the  cooler  the  season,  and  the  less  fire  at  first 
(afterwards  to  be  gradually  raised),  in  the  greater 
perfection  will  the  distilled  water  be  obtained. 

As  the  more  moveable  or  volatile  parts  of  vegt- 
tables  are  the  aqueous,  the  oily,  the  gummy,  ihe 
resinous,  and  the  saline,  these  are  to  be  expected 
in  the  waters  of  this  process;  the  heat  here  em- 
jiloyed  being  so  great  as  to  burst  the  vessels  of  the 
I)lants,  some  of  which  contain  so  large  a  quantity 
of  oil,  thai  it  may  be  seen  swimming  on  the  sur- 
face f)f  the  water. 

Although  a  small  quantity  only  of  distilled  wa- 
ters can  he  obtained  svta  time  by  this  confined  opera- 
tion, yet  it  compensates  in  strength  what  is  deficien) 
in  quantity.  Such  liijuors,  if  well  corked  up  from 
the  air,  will  keep  good  a  long  time,  especially  if 
about  a  twentieth  part  of  any  spirits  be  added,  in 
order  to  preserve  the  same  more  eftectually. 
J  To  make  rosemary  -water. 

As  the  method  of  performing  the  operation  by 
the  cold  still  is  the  very  same,  whatever  plant  or 
flower  is  used,  the  following  instance  of  procuring 
a  water  from  rosemary  will  be  abundantly  sufli- 
cient  to  instruct  the  young  practitioner  in  the  man- 
ner of  conducting  the  process  in  all  cases  whatever. 

I'ake  rosemary,  fresh  galhered  in  its  perfection, 
with  the  morning  dew  upon  it,  and  lay  it  lightly 
and  unbruised  ujion  the  plate  or  bottom  of  the  still; 
cover  the  plate  with  its  conical  head,  and  appiv  a 
glass  receiver  to  the  nose  of  it.  Make  a  small  the 
of  charcoal  under  the  plate,  continuing  it  as  lon;^ 
as  any  liquor  comes  over  i.nto  the  receiver. 

When  notliing  more  comes  over,  take  oft'  the 
still  heail,  and  remove  the  plant,  putting  fresh  m 
its  stead,  and  proceed  as  before;  continue  to  repent 
the  operation  successively,  till  a  sufficient  ciantity 
of  water  is  procured.  Let  this  distilled  wiier  be 
kept  at  res',  in  clean  bottles,  close  stopped,  for 
some  days  in  a  cold  place:  by  this  means  it  will 
i)ecome  limpid,  and  powerfully  imv  egnated  with 
ihe  taste  and  smell  of  the  plant. 

Simple  ^ilexetereal  -waters. 

Take  of  spearmint  leaves^  fresh,  1^  lbs.  sen 
wormwood  tops,  fresh,  angelica  leaves,  fresh,  each 
1  lb.;  water,  as  much  as  is  suffici-int  to  prevent 
burning.     W«aw  off  by  distillation  3  gallons. — Or 


DISTILLATION. 


15] 


take  of  elder  flowers,  moderately  dried,  2  pounds; 
angelica  leaves,  fresh  gathered,  1  poand;  water,  a 
sufficient  quantity.     Distil  off  3  gallons. 
Simple  pennyroyal  -water. 

Take  of  pennyroyal  leaves,  tiiy,  a  pound  and  a 
half;  water  as  much  as  will  prevent  biu-ning.  Draw 
oil' by  distillation  1  gallon. 

Simple  spearmint  water. 

Take  of  spearraint  leaves,  fresli,  any  quantity; 
rater,  three  times  as  much.  Distil  as  long  as  the 
liquor  which  comes  over  has  a  considerable  taste 
or  smell  of  the  mint. — Or,  take  spearmint  leaves, 
dried,  ' ^  lbs.,  water  as  much  as  is  sufficient  to  pre- 
veix  ^timing.  Draw  ofF  by  distillation  I  gallon. 
Cinnamon  -water. 

Take  of  bruised  ciunainon,  1  lb. — water,  2  gal- 
lons. Simmer  in  a  still  for  half  an  hour,  put  what 
comes  over  into  the  still  again;  when  cold,  strain 
through  flaunel. 

Eau  sans-pareil. 

Take  2  gallons  of  fine  old  honey-water,  put  it 
into  a  still  capable  of  holding  4  gallons,  and  add 
the  thinly  pared  rinds  of  6  or  8  fresh  citrons,  nei- 
ther green  nor  mellow  ripe.  Then  add  60  or  70 
drops  of  fine  Roman  bergamot:  and,  having  luted 
the  apparatus  well,  let  the  whole  digest  in  a  rao- 
<lerate  heat  for  24.  houi-s.  Draw  oft,  by  a  water- 
bath  heat,  about  1  gallon. 

Jessamine  water. 

Take  6  pounds  of  ihe  white  sweet  almond  cakes 
from  which  jessamine  oil  has  been  made  abroad: 
beat  and  sift  them  to  a  fine  powder,  and  put  to  it 
as  much  fresh  oil  of  jessamine  as  will  be  required 
:o  make  it  into  a  stitl' paste.  Let  this  paste  be  dis- 
solved in  about 6  quarts  of  spring  water,  which  has 
been  previously  well  boiled,  and  left  until  it  has 
become  about  half  cold.  Stir  and  mix  the  whole 
well  together;  and  when  the  oil  and  water  have  been 
well  combined,  let  the  whole  stand  until  the  jiow- 
der  has  fallen  to  the  bottom  of  the  vessel.  Now 
pour  the  liquid  off  gently,  and  filter  itthi'uugh  cot- 
ton, in  a  large  tin  tunnel,  into  the  glass  bottle  in 
which  it  is  to  be  kept  for  use.  The  powder  or  se- 
diment wliich  has  been  left  at  the  bottom  of  the 
vessel,  when  dried  by  the  heat  of  the  sun,  answers 
very  well  for  making  almond  paste  for  the  hands. 
Jamaica  pepper  water. 

Jamaica  pepper  is  the  fruit  of  a  tall  tree  growing 
in  the  mountainous  parts  of  Jamaica,  where  it  is 
nuich  cultivateil  because  of  the  great  profit  arising 
from  the  cured  fruit,  sent  in  large  quantities  annu- 
ally into  Europe.  Take  of  Jamaica  pepper,  half  a 
pound;  water,  two  gallons  and  a  half;  draw  off  I 
gallon  with  a  pretty  brisk  fire.  The  oil  of  this 
I'ruit  is  vciy  ponderous,  and  therefore  this  water 
is  made  in  an  alembic. 

^Myrtle  water. 

Infuse  8  or  10  lbs.  of  the  cuttings  of  green  myr- 
tle, in  nearly  20  gallcr»s  of  rain  or  river  water,  and 
add  thereto  a  pint  of  fresh  yeast,  after  it  bus  stood 
'or  24  hours.  At  the  end  of  another  day  and  night, 
put  the  vrhole  into  a  still,  witli  a  pound  of  bay  salt. 
i>raw  off  the  whole  of  the  water;  and,  ne.\t  day,  in- 
fuse more  inyrtle  leaves,  as  before,  and  distil  again, 
liepeat  the  same  a  thinl  lime. 

Orange  Jiower  water. 

Take  2  lbs.  of  orange  ttowers,  and  24  quarts  of 
water,  and  draw  over  three  pints. — Or,  take  12  lbs. 
of  orange  flowers,  and  16  quarts  of  water,  and  draw- 
over  15  quarts. 

Orange  peel  water. 

Take    of  the   outward    yellow    rind    of  Seville 
Oi-anges,  4  ounces;    water,   3   gallons   and   a   half; 
draw  ott' 1  gallon  by  the  alembic,  with  a  brisk  tire. 
Peppermint  water. 

Take  of  the  herb  of  peppermint,  drier!,  1  1-2  lbs.; 
Water,  as  nmch  as  is  sutficient  to  prevent  burning. 
D  itil  ofi'a  "allou.     Tliis  has  been  known  to  i..ii*> 


sickness  when  nothing  else  wmtld  succeed,  and  is 
used  in  flatulent  colics.  A  wine-glassful  may  b* 
taken,  and  often  repeated. 

Another. — Take  of  oil  of  jjeppermint,  1  lb.;  wa- 
ter, a  sufficient  quantit)'.  Draw  off  30 gallons.  Thi? 
is  stimulant  and  carminative;  and  covers  disagree 
able  flavours. 

Portxigal  and  Jlngel  waters. 

Take  a  pint  ot  orange  ttrjwer  water,  a  pint  of 
rose-water,  and  half  a  pint  of  myrtle-water;  t« 
these  put  a  quarter  of  an  ounce  of  distilled  spirit  of 
musk,  and  an  ounce  of  spirit  of  ambergris.  Shake 
the  whole  well  together,  and  the  process  will  be 
finished. 

Rose  water. 

Take  of  the  leaves  of  fresh  damask  roses  with 
the  heels  cut  off,  6  lbs. — water,  as  much  as  to  pre- 
vent burning.  Distil  off  a  gallon.  The  distilled 
water  should  be  drawn  from  dried  herbs,  because 
the  fresh  cannot  be  got  at  all  times  in  the  year. 
Whenever  the  fresh  are  used  the  weights  must  be 
increased;  but  whether  the  fresh  or  dry  are  made 
use  of,  it  is  left  to  the  judgment  (  f  the  operator  to 
vaiy  the  weight,  according  as  tue  plants  are  in 
greater  or  less  perfection,  owing  to  the  season  in 
which  they  grew,  or  were  collected. 
Small  snail  water. 

Take  of  balm,  mint,  hart's  tongue,  ground  iv)', 
flowers  of  the  dead  nettle,  mallow  flowers,  elder 
flowers,  each  a  handful;  snails,  freed  from  their 
shells,  and  whites  of  eggs,  each  4  oz. ;  nutmegs,  1-3 
oz. ;  milk,  1  gallon.  Distil  in  a  water  bath  to  dry- 
ness. 

Strawberry  xvater. 

Take  of  the  bruised  fruit,  20  lbs.;  watei*  a  sufii- 
cient  quantity.  Draw  oft'  two  gallons  and  a  half: 
this  water  is  very  fragrai*. 

7  0  estimate  the  qtmntity  of  salts  contained  in  any 
mineral  -nxiier. 

This  may  be  done  with  considerable  accuracy  by 
finding  the  difterence  of  weight  between  a  bottle 
filled  to  a  certain  mark  with  distilled  water,  and 
the  same  filled  with  the  mineral  water:  to  this  dif- 
ference add  l-5th,  and  again  another  fifih;  the 
weight  will  then  denote  that  of  the  .«ilts  contained 
in  the  bottle  of  water;  large  square  case  bottles  are 
well  ada[)ted  for  this  purpose.  Let  the  difference 
be  79  grains,  l-5th  is  15  grains  4-5ths;  and  the 
other  5th  the  same:  total,  110  grains  3-5lhs. 

The  sa'ts,  obtained  by  the  evaporation  of  a  mi- 
neral water,  are  not  to  be  ccnsideied  as  its  real 
contents,  because  new  combinations  are  formed 
durins^  the  process,  and  the  iiiost  insoluble  com- 
pounds possible  are  separated  first;  whereas  in  the 
original  water  there  is  good  reas  n  to  supj>ose  the 
real  mode  of  composition  is  that  of  the  must  solii- 
ble  compositions  that  are  capable  of  being  formed 
from  the  remote  principles  contained  in  the  water. 
Hence  those  common  products,  sulphate  of  lime 
and  muriate  of  soda,  probably  exist  in  mineral  wa- 
ters as  sulphate  of  soda  and  muriate  of  lime,  and  it 
is  to  the  presence  of  the  latter  salt  that  much  of 
the  medical  effects  of  mineral  waters  is  to  be  as- 
cribed.— Gray's  Supplement  to  the  Pharmucopaia. 
Common  distilled  water. 

Take  of  water,  10  gallons.  Distil.  Throw 
away  the  first  half  gallon,  and  draw  oft'  4  gallons, 
which  keep  in  glass  or  stone  ware.  Distilled  wa- 
ter is  used  as  a  diet  drink  in  cancerous  diseast-s, 
and  should  be  used  in  making  medicines  when  the 
salts  contained  in  common  w  ater  would  decompose 
them. 


COMPOUND  DISTILLED  WATERS. 

General  rules  for  the  distillation  of  spirituous  wuten^ 
I.   The  plants  and  their  parts  ouj;lit  to  be  mode* 


•J62 


UNIVERSAL  RECEIPT  BOOK. 


rat.ely  and  newly  drieil^  ^Xcept  such  as  are  ordered 
to  be  fresh  gathered. 

2.  After  Ine  ingreflients  have  been  steeped  in  the 
spirit  for  the  time  prescribed,  add  as  much  Avater 
as  will  be  sufficient  to  prevent  a  burnt  flavour,  or 
rather  more. 

3.  The  liquor  which  comes  over  first  in  the  dis- 
tillation is  by  some  kept  by  itself,  under  the  title 
of  spirit;  and  the  other  runnings,  which  prove 
milky,  are  fined  down  by  art.  But  it  is  preferable 
to  mix  all  the  runnings  together,  without  fining 
them,  that  tJie  waters  may  possess  the  virtues  of 
the  plant  entire. 

4.  In  the  distillation  of  these  waters,  the  genuine 
brandy  obtained  from  wine  is  directed.  Wiiere 
tliis  is  not  to  be  procured,  take,  instead  of  that 
proof-spirit,  half  its  quantity  of  a  well  rectified  spi- 
rit, prepared  from  any  other  fermented  liquors. 
In  this  steep  the  ingredients,  and  then  add  spring 
water  enough,  both  to  make  up  the  quantity  or- 
dered to  be  drawn  off,  and  to  prevent  burning. 

Sergamot  -water. 

Take  of  fine  old  French  brandy,  2  gallons,  or,  1 
rallon  of  highly  rectified  spirit  of  wine,  and  1  gal- 
lon of  spring  water.  Put  to  the  brandy,  or  diluted 
spirits,  1-2  an  ounce,  or  more,  of  true  Roman  oil 
of  Rergamot,  whose  parts  have  been  previously 
well  divided  by  trituration  with  lump  sugar,  in  a 
glass  mortar.  Now  distil  by  a  water  heat,  and 
draw  off  six  quarts  only.  By  this  operation,  a 
inost  excellent  bergamot  water  will  he  produced, 
which  will  remain  good  for  twenty  years. 
Original  receipt  for  Hungary  ivater. 

Tj.e  original  receipt  for  preparing  this  invalua- 
ble lotion,  is  written  in  letters  of  gold  in  the  hand 
writing  of  Elizabeth,  queen  of  Hungary.  Take  of 
aqua  vitse,  four  times  distilled,  3  parts, — the  tops 
and  flowers  of  rosemaiy,  2  parts.  To  be  put  toge- 
ther in  a  close-stopped  vessel,  and  allowed  to  stand 
in  a  warm  place,  during  fifty  liours,  then  to  be  dis- 
tilled in  an  alembic,  and  of  this,  once  every  week, 
1  drachm  to  be  taken  in  the  morning,  either  in  the 
food  or  drink,  and  every  morning  the  face  and  the 
diseased  limb  to  be  washed  with  it. 
rrench  Hungary  -water. 

The  French  Hungary  water  is  made  wholly  from 
a  wine  spirit,  and  from  rosemary  flowers  alone, 
which  about  Montpellier  (the  place  from  whence 
this  commodity  comes),  grow  in  great  plenty  and 
perfection.  The  fragrancy  of  these  flowers  is  so 
great,  as  to  render  the  waters  made  from  them 
more  excellent  and  valuable  than  any  thing  of  the 
kind  made  in  England. 

Best  Hungary  -water. 

Take  thirty  gallons  of  spirit  of  wine:  put  to  it,  in 
a  large  still,  six  large  bunches  of  fine  green  rose- 
mary, when  the  flowers  are  white,  and  in  full 
bloom;  one  pound  of  lavender  flowers,  and  four 
ounces  of  true  English  oil  of  rosemary.  The  rose- 
marj'-leaves  and  flowers  must  be  stripped  from  all 
their  wood  and  green  twigs.  When  the  whole  has 
been  in  a  state  of  digestion  for  twenty-four  hours, 
distil  as  before,  drawing  off  about  twenty-five  or 
twenty-six  gallons,  but  no  more.  When  distilled, 
rtop  it  closely  in  a  copper  vessel,  and  keep  it  un- 
iisturl)e(l  for  about  a  month. 

Aqua  mellis,  or  the  hinges  honey  water. 

first  distillation. — Take  28  pounds  of  coriander 
seeds,  ground  small  in  the  starch-mill, — 28  com- 
mon bunches  of  sweet  marjoram,  in  flower,  dried 
and  stripped  from  the  twigs, — 1  pound  ot  calamus 
aromaticus, — 1  pound  of  yellow  saunders, — and  1 
pound  of  orange  and  lemon  peel.  Let  the  three 
last  be  separately  beaten  into  gross  powder.  Alix 
the  above  ingredients,  and  put  them  into  a  sixty- 
gallon  copper  still,  and  add  to  them  twenty  gallons 
of  proof  spirit,  and  the  same  quantity  of  rain   or 


spring  water.  Lute  well  all  the  junctures  of  the 
apparatus,  and  leave  the  ingredients  in  this  state 
without  fire,  for  forty-eight  liours.  At  the  end  of 
this  time,  begin  to  distil  by  a  very  gentle  heat,  lest 
the  flowers  and  seeds,  which  are  very  light,  should 
rise  suddenly  in  the  Htill-head,  stop  up  the  worm, 
and  endanger  the  whole  work. 

Increase  the  fire  after  the  first  half  hour,  and 
keep  it  regular,  till  the  termination  of  the  process. 
Draw  off  about  twenty-six  or  twenty-seven  gallons, 
or  continue  so  long  as  the  spirit  will  burn,  by  the 
application  of  a  lighted  paper  to  a  small  quantity 
of  it  in  a  saucer.  Next  day,  when  the  still  is  per» 
fectly  cold,  let  it  be  well  cleaned  out.  The  ingre- 
dients should  be  immediately  dried  in  the  sun, 
otiierwise  they  will  become  mouldy.  When  there 
is  a  considerable  quantity  from  three  or  four  mak- 
ings, it  ought  to  be  ground  in  a  mill,  and  finely 
sifted.  They  will  be  found  to  be  of  great  use  in 
the  making  of  ordinary  brown  wash-balls;  and  with 
some  additions  of  brown  powders  for  the  hair. 

Second  distillation. — Now  return  the  spirits 
drawn  off  into  the  still,  and  add  ten  or  twelve  gal- 
lons of  water.  Then  put  in  the  following  ingredi- 
ents, bruised  and  mixed:  14  ounces  of  nutmegs,  4 
ounces  of  cloves,  12  ounces  of  cinnamon  bark,  8 
ounces  of  pimento,  and  40  ounces  of  cassia-lignum. 
These  are  to  be  separately  broken  or  bruised  in  an 
iron  mortar,  until  they  are  about  the  size  of  small 
peas.  If  there  be  any  dyst,  it  must  be  sifted  from 
them  before  they  are  used.  Then  take  40  ounces 
of  storax,  40  ounces  of  gum-benjamin,  44  ounces 
of  labdanura,  and  40  venellios. 

Break  and  bruise  the  above  also,  but  make  as 
little  dust  as  possible.  Put  the  dust  from  these 
and  the  foregoing,  together,  into  a  coai-se  muslin 
bag,  which  is  to  be  hung  in  the  still,  so  that  the  li- 
quor, during  distillation,  may  extract  all  its  virtues. 
The  whole  are  then  to  remain  in  the  liquor,  in  a 
cold  state,  for  forty-eight  hours;  attention  being 
still  paid  to  luting  and  stopping  close,  as  before. 
At  the  end  of  this  time  kindle  the  fire,  and  work 
off  (slowly  at  first)  until  twenty-six  gallons  are  dis- 
tilled. Mix  all  the  different  runnings  together  in 
2  copper  vessel,  kept  for  this  purpose  only. 

Having  drawn  off",  in  this  second  distillation, 
twenty-six  gallons,  mix  together  10  oz.  of  spirit  of 
musk,  10  oz.  of  spirit  of  ambergris,  1-2  oz.  of  true 
oil  of  lavender,  1-2  oz.  of  essence  of  bergamot,  and 
1-2  oz.  of  oil  of  rhodium.  Now  add  to  it,  in  a 
copper  vessel,  that  will  hold  forty  gallons,  six  gal- 
lons of  orange-flower  water,  and  eight  gallons  of 
rose-water,  recently  made.  When  properly  mixed, 
put  all  these  into  the  copper  vessel,  and  stir  the 
whole  weU  togetiier.  Add  to  all  these  a  quart  of 
milk,  which  has  stood  for  a  night,  and  wliich  has 
hail  the  cream  taken  clearly  off*;  then  agitate  and 
mix  the  whole  well  together,  and  stop  the  vessel  up 
close,  until  tl.a  time  when  it  is  to  be  used. 

The  jar  ought  to  have  a  lock-cock  soldered  into 
it,  to  prevent  accidents.  This  should  be  placed  full 
two  inches  from  the  bottom,  in  order  that  the 
milk,  and  other  impurities  may  fall  to  the  bottom. 

If  this  honey-water  be  made  in  the  spring,  and 
if  the  weather  be  fair,  it  will  be  quite  fined  down 
in  the  course  of  a  month;  that  is,  if  it  be  not  open- 
ed or  disturbed.  When,  by  drawing  off"  a  little  in 
a  glass,  the  milk,  &cc.  have  fallen  down  to  the  bot- 
tom, draw  the  whole  oft*  into  clean  and  well  sea. 
soned  stone,  or  glass  bottles;  or  into  another  cop- 
per-jar. Tliis  composition  ought  never  to  be  drawn 
off  in  rainy  or  cloudy  weather;  for  then  the  milk  >a 
apt  to  rise.  In  warm  weather  it  should  be  kept 
cool;  and,  in  winter,  as  warm  as  possible.  When 
distilled  in  the  winter,  the  jars  ouglit  to  be  warm- 
ed, or  otherwise  the  honey-water  will  not  be  fiuetf 
for  five  or  six  months. 


DISTILLATION. 


15: 


This  honey-water  may  keep  thirty  years. 

riie  iiiE^redients  from  the  second  distillation  are 
of  miicli  greater  value  than  tliose  from  the  first,  and 
therefore  require  more  care  in  the  drying.  'I'liese 
are  of  s^reat  use  tor  tlie  best  sort  of  gross  powders, 
(ovsxveet  hags,  &cc. ;  and,  if  made  into  a  fine  pow- 
der, niav  tie  made  use  of  with  great  success,  in  the 
best  sort  oi'  brown  perfumed  balls. 

The    same    powder,     witti    fresh     ingredients, 
makes  excellent  pastils,  to  burn;  and  may  be  fur- 
ther used  in  making  spirit  of  benjamin. 
Compound  spirit  of  juniper. 

Take  of  juniper-berries,  well  bruised,  1  lb.  ca- 
raway seeds,  and  sweet  fennel  seeds,  each,  bruis- 
ed, 1  1-2  oz.  diluted  alcohoi,  1  gallon.  Macerate 
for  two  days,  and  having  added  as  much  water  as 
will  ])revent  empyreuma,  draw  off,  by  distillation, 
one  gallon. 

Lavender  spirit. 

Take  14  pounds  of  lavender  flowers,  10  1-2  gal- 
lons of  rectified  spirit  of  wine,  and  1  gallon  of  wa- 
ter; draw  off  ten  gallons  by  a  gentle  fire;  or,  which 
is  much  better,  by  a  sand  bath  heat. 
Lavender  luater. 

Take  30  gallons  of  the  best  wine  spirit,  pour  it 
into  a  copper  still,  placed  in  a  hot-water  bath,  over 
a  clear  but  steady  fire;  put  to  it  6  pounds  of  the 
largest  and  freshest  lavender  ilowers,  after  having 
separated  them  from  all  stalks  and  green  leaves, 
which  give  the  lavender  water  a  woodj'and  faint 
smell.  Put  no  water  into  the  still:  close  all  the 
junctures  well,  ard  let  the  spirits  and  flowers  stand 
n  a  state  of  digestion  for  24  hours;  and  tlieii,  with 
a  gentle  fire,  draw  off  25  or,  at  most,  26  gallons 
otily,  wjiich,  as  soon  as  distilled,  are  to  l)e  poured 
into  a  copper  vessel  for  keeping.  Wooden  vessels 
and  cans  are  to  be  avoided,  as  the  best  parts  of  the 
oil  and  of  the  spirits  will  be  absorbed  by  them, 
qnd  consequently  lost.  When  the  distillation  is 
over,  draw  out,  or  quench  the  fire,  and  let  the  re- 
maining spirits  and  flowers  continue  in  the  still  un- 
til the  next  <lay.  When  the  above  quantity  of  25 
or  26  gallons  has  stood  for  4  or  5  days,  put  to  it  10 
oz.  of  true  Englisli  oil  of  lavender.  Mix  the  whole 
well  in  the  jar,  by  drawing  out  one  or  two  gallons, 
and  then  returning  them.  Repeat  this  ten  or 
twelve  times,  then  stop  the  vessel  up  close,  and  do 
not  disturb  it  for  a  month,  at  least. 

Lavender  water  of  the  .second  order. 

To  the  4  or  5  gallons  of  the  spirits,  and  the  la- 
vender flowers  left  in  the  still,  after  the  distillation 
mentioned  in  the  last  article,  add  15  gallons  of 
common  |)roof  spirit,  9  or  10  gallons  of  spring  wa- 
ter, 3  pounds  of  lavender-flowers,  air'.  4  oz.  of  oil 
(if  lavender,  intimately  mixed  with  loaf-sugar,  by 
[>owdering  it  in  a  glass  mortar.  Digest  the  whole, 
and  draw  off  25  gallons,  proceeding  in  every  re- 
spect as  before,  except  that,  in  this  case,  no  oil  is 
to  be  added;  for,  as  there  is  so  much  water  pre- 
sent, the  addition  of  oil  woidd  be  apt  to  turn  the 
vhoie  (juantity  muddy,  or  of  a  blueish  or  opaque 
colour,  which  it  ciimot  be  easily  freed  from,  with- 
out a  second  distillation. 

Lavender  wa(e>'  for  immediate  use. 

Mix  with  1  gallon  of  proof  spirit,  \^  ounce  of 
true  Knglish  oil  of  lavender,  which  is  all  that  will 
properly  combine  with  the  spirit,  without  injuring 
the  colour,  by  rendering  it  muddy.  When  the 
spirit  and  the  oil  are  properly  mixed,  they  are  to 
be  put  into  glass  bottles,  which  are  to  be  well 
stopped,  and  ouglit  to  be  shaken  before  used. 
Perfumed  lavender  -water. 

Distil  by  a  gentle  heat  in  a  sand  or  water  bath; 

or  mix  and  shake  frequently,  during  14  days,the 

following  ingi'edients:  I  ounce  of  foreign  oil  of  la- 

i^.'-nder,  1-2  ditto  of  English  ditto,  1-2  ditto  of  es- 

U  ^ 


sence  of  ambergris,  and  one  gallon  of  rectified  spi- 
rit of  wine. 

Lemon  water. 

The  peel  of  the  lemon,  the  part  used  in  making 
this  water,  is  a  very  grateful  bitter  aromatic,  and, 
on  that  account,  very  serviceable  in  repairing  and 
strengthening  the  stomach.  Take  of  dried  lemon- 
peel,  4  lbs.  proof  spirit,  10  1-2  gallons,  and  one 
gallor.  of  water.  Draw  off  10  gallons  by  a  gentle 
fire. 

Spirit  of  peppermint. 

Take  of  the  herb  of  peppermint,  dried,  I  1-2  lbs. 
proof  spirit,  I  gallon,  water,  sufficient  to  prevent 
l)urning.      Distil  off  a  gallon. 

Compound  gentian  water. 

Take  of  gentian  root,  sliced,  3  lbs.;  leaves  and 

flowers  of  the   lesser  centaury,  eat-h  8  ounces;  in- 

.  fuse  the  whole  in  6  quarts  of  jjroof  spirit  and  one 

I   quart  of  water;  and  draw  oft'  the  water  till  the 

feints  begin  to  rise. 

Spirit  of  scurvy  grass. 

Take  of  scurvygrass,  fresh  gathered  and  bruised, 
15  pounds;  horse-radish  root  6  pounds;  rectified 
spirit  of  wine,  1  gallon;  and  water,  3  pints.  Digest 
the  whole  in  a  close  vessel  2  days,  and  draw  off  a 
gallon  with  a  gentle  fire. 

^Antiscorbutic  water. 

Take  of  the  leaves  of  water-cresses,  garden  and 
sea  scurvygrass,  and  brook-lime,  each  20  handsful: 
of  pine-tops,  germander,  horehound,  and  the  lesser 
centaury,  each  16  handsful:  of  the  roots  of  bryony 
and  sharp  pointed  dock,  each  6  pounds:  of  mustard 
seed,  1  1-2  pounds.  Digest  the  whole  in  10  gal- 
lons of  proof  spirit,  and  2  gallons  of  water,  and 
draw  off  by  a  gentle  fire. 


ACID  LIQUORS, 

To  make  vinegi^r. 

Vinegar  is  used  principally  as  a  sauce  and  to 
preserve  vegetable  substances;  but  it  is  employed 
externally  when  an  over  dose  of  strong  wine,  spirit 
opium,  or  other  narcotic  poison  has  been  taken. 
A  false  strength  is  given  to  it  by  adding  oil  of  vit- 
riol, or  some  acrid  vegetal)le,  aspellitory  of  Spain, 
capsicum,  &c.  It  is  rendered  colourless  by  add- 
ing fresh  burned  bone  black,  6  ounces  to  a  gallon, 
and  letting  it  stand  for  two  or  three  days  to  clear. 
Mix  cider  and  honey,  in  the  proportion  of  1  lb.  of 
honey  to  a  gallon  of  cider,  and  let  it  stand  in  a  ves- 
sel for  some  months,  and  vinegar  will  be  produced 
so  i)ow(  vtul,  that  water  must  be  mixed  with  it  for 
common  use. 

Another  method. — Scheele,  a  celebrated  che- 
mist, iias  recommended  the  following  recipe: 
Take  6  spoonsful  of  good  alcohol;  to  this  add  3 
pints  of  milk,  and  put  the  mixture  into  vessels  to 
be  corked  close.  Vent  must  be  given  from  time 
to  time  to  the  gas  of  fermentation.  In  the  course 
of  a  month,  this  will  produce  very  good  vinegar. 

Another. — Put  into  a  barrel  of  sufficient  dimen- 
sions a  mixture  composed  of  41  wine  pints  of  wa- 
ter, about  8  pints  of  whiskey,  [Peau  de  tin  de 
grain)  about  2  wine  pints  of  yeast,  and  2  pounds 
of  charcoal,  and  place  it  in  a  proper  situation  for 
fermentation.  At  the  end  of  4  months  a  very  good 
vinegar  will  be  formed,  as  clear  and  as  white  as 
water. 

Common  vinegar. 

This  is  made  from  weak  matt  liquor,  brewed  for 
the  purpose:  its  various  streugth  is,  in  England, 
denoted  by  numbers,  from  18  to  24. 

Another. — To  every  gallon  of  water  put  I  lb.  of 

coarse  Lisbon  sugar;  let  the  mixture  be  boiled  and 

li  skimmed  as  long  as  any  scum  arises.     Then  i<;t.  It 


1)4 


UNI\T-RSAL  RECEIPT  BOOK. 


be  ooured  into  proper  vessels:  and  when  it  is  as 
cooH  as  beer,  when  worked,  let  a  toast,  rubbed  over 
with  ■"east,  be  put  to  it.  Let  it  work  about  24 
I'.ours,  and  tlien  put  it  into  an  iron-hooped  cask, 
lixed  either  nt-ar  a  constant  fire,  or  vvbei'e  tlie  sum- 
mer sun  shines  the  greater  part  of  the  day;  in  this 
silu;ttionit  should  not  be  closely  stopped  up;  but  a 
tile,  or  something  similar,  should  be  laid  on  the 
Dung  hole,  to  keep  out  the  dust  and  insects.  At 
the  end  of  about  3  months  (sometimes  less)  it  will 
be  clear  and  fit  for  use,  and  may  be  bottled'off. 
The  longer  it  is  kept,  after  it  is  bottled,  the  better 
it  will  be.  If  the  vessel  containing  the  liquor  is  to 
be  exposed  to  the  sun's  lieat,  tlie  best  time  to  be- 
gin making  it  is  in  the  month  f'  April. 
Jl'ine  vinegar. 
Take  any  sort  of  wine  that  has  gone  through  fer- 
mentation, .and  put  it  into  a  cask  that  has  had  vine- 
f^&r  in  it;  then  take  some  of  the  fruit  or  stalks  of 
which  the  wine  has  been  made,  and  put  them  wet 
into  an  open-headeil  cask  in  the  sun,  with  a  coai  se 
cloth  over  the  top  of  it,  for  six  days — after  which, 
put  them  in  the  vinegar,  and  stir  it  well  about — 
then  put  it  in  a  warm  place,  if  in  winter,  or  if  in 
summer,  put  it  in  a  yard  in  the  sun,  with  a  slate 
over  the  bung.  When  the  vinegar  is  sour  enough 
and  fine,  rack  it  off  into  a  clean  sour  cask,  and 
bung  it  up;  then  put  it  in  the  cellar  for  use.  Those 
wines  that  contain  the  most  mucilage  are  fittest  for 
the  purpose. 

The  lees  of  pricked  wine  are  also  a  very  proper 
ingredient  in  vinegar. 

Sugar  vinegar. 
To  each  gallon  of  water  add  2  lbs.  of  brown  su- 
gar, and  a  little  yeast;  leave  it  exposed  to  the  sun 
for  six  months,  in  a  vessel  slightly  stopped. 
Gooseberry  vinegar. 
Bruise  the  gooseberries,  when  ripe,  and  to  every 
quart  put  three  quarts  of  water;  stir  them  well  to- 
geiher,  and  let  the  whole  stand  for  24  hours,  then 
strain  it  through  a  canvass  hag.     To  every  gallon 
of  liquor  add  1  lb.  of  brown  sugar,  and  stir  them 
well  together  before  they  are  put  into  the    cask. 
Proceed  in  all  other  respects  as  before.     This  vi- 
negar possesses  a   pleasant  taste   and   smell;   but 
raspberiy  vinegar,  which  may  be  made  on  tlie  same 
plan,  is  far  superior  in  these  respects.     The  rasp- 
berries are  not  required  to  be  ot  the  best  sort,  still 
they  should  be  ripe  and  well  flavoured. 
Currant  vinegar. 
This  is  made  in  the  same  way  as  that  from  goose- 
berries, only  pick  oft'  the  currants  from  the  stalks. 
Primrose  vinegar. 
To  15  quarts  of  water  \»ut  G  lbs.  of  brown  sugar; 
let  it  boil  ten  minutes,  and  take  otf  the  scum;  pour 
on  it  half  a  peck  of  primroses;  before  it  is  quite 
cold,  jiut  in  a  little  fresh  yeast,  and  let  it  work  in 
a  wAvxw  place  all  night;  put  it  in  a  barrel  in  the 
kitchen,  and  when  done  working,  close  the  barrel, 
still  keeping  it  in  a  warm  place. 
Jtaisin  vinegar. 
After  making  raisin  wine,  lay  the  pressed  rai- 
sins in  a  heap  to  heat,  then  to  each  cwt.  put  10 
gallons  of  water,  and  a  little  yeast. 
Cider  vinegar. 
The  poorest  sort  of  cider  will  serve  for  vinegar, 
in  managing  which  proceed  thus. — First  dra'"  off 
the  cider  into  a  cask  lliat  has  had  vinegar  in  ft  be- 
fore; then  put  some  of  the  apples  that  have  been 
pressed  into  it,  set  the  whole  in  the  sun,  and  in  a 
week  or  9  days  it  may  be  drawn  oft'  into  another 
cask.^This  is  a  good  table  vinegar. 

Vinegar  from  the  refuse  of fndts. 

Take  the  skins  of  raisins  after  they  have  been 

used  in  making  wine,  and  pour  three  times  their 

own  quantity  of  boiling  water  on  them;  stir  them 

well  about  and  then  set  the  cask  in  a  warm  place, 


close  covered,  and  the  liquor,  m  a  week,  when 
drawn  off' from  its  sediment,  put  into  another  cask, 
and  well  bunged  down,  will  be  a  good  vinegar  fof 
the  table. 

Vinegar  from  the  refuse  of  bee-hives. 
When  honey  is  extracted  from  the  combs,  liy 
means  of  pressure,  take  the  whole  mass,  break  and 
se|)arate  it,  and  into  each  tub  or  vessel  |)Ut  one  part 
of  combs,  and  two  of  water;  place  tliem  in  the  sun, 
or  in  a  warm  place,  and  cover  tliem  with  cloths. 
Fermentation  takes  place  in  a  few  days,  and  con- 
tinues from  8  to  12  days,  according  to  the  higher 
or  lower  temperature  of  the  situation  in  which  the 
operation  is  carried  on.  During  the  fermentation, 
stir  the  matter  from  time  to  time  and  i)ress  it  down 
with  tlie  hands,  that  it  may  be  perfectly  soaked. 
When  the  fermentation  is  over,  put  the  matter  to 
drain  upon  sieves  or  strainers.  At  the  bottom  of 
the  vessels  will  be  found  a  yellow  liquor,  which 
must  be  thrown  away,  because  it  would  soon  coiv- 
tract  a  disagreeable  smell,  which  it  would  commu- 
nicate to  the  vinegar.  Then  wash  the  tubs,  put 
into  them  tlie  water  separated  from  the  other  mat- 
ter; it  immediately  begins  to  turn  sour;  when  the 
tubs  must  be  again  covered  w-th  cloths,  and  kept 
moderately  warm.  A  pellicle  or  skin  is  formed  on 
their  surface,  beneath  which  the  vinegar  acquires 
strength;  in  a  mjnth's  time  it  begins  to  be  sharp, 
it  must  be  left  standing  a  little  longer,  and  then  put 
into  a  cask,  of  which  the  bung-hole  is  left  open. 
It  may  then  be  used  like  any  other  vinegar. 
'fo  strengthen  z>i/i^gar. 
Suff'er  it  to  be  repeatedly  frozen,  and  separate 
the  upper  cake  of  ice,  or  water  from  it. 

All  vinegars  owe  their  princii)al  strength  to  the 
acetic  acid  they  contain;  but  the  vinegar  of  wine 
contains  also  a  tartar,  a  small  portion  of  the  malic 
acid,  alcohol,  and  colouring  matter:  that  of  cider 
contains  merely  the  malic  acid,  little  or  no  alcohol, 
and  a  yellowish  colouring  matter. 
Vinegars  from  orange  and  elder  flotvers,  clove,  giU 
lifowers,  musk  roses,  &c. 
Diy  an  ounce  of  either  of  the  above  flowers,  (ex- 
cept the  orange  flowers,  which  will  not  bear  ury- 
ing),  for  two  days  in  the  sun;  then  put  them  into  a 
bottle,  pour  on  them  a  pint  of  vinegar,  closelv  stop 
the  bottle,  and  infuse  15  days  in  moderate  heat  of 
liie  sun.  Vinegars  of  any  other  flowers,  as  tarra- 
gon, See.  may  be  made  in  a  similar  manner. 
To  prepare  ice  vinegar. 
Saturate  3  or  4  pounds  of  purified  potash  with 
wine  or  beer  vinegar,  which  has  been  distilled  over 
charcoal  powder;  evaporate  the  saturated  liquor  to 
the  consistei^'ce  of  a  dry  powder,  of  which  put  3  IbSw 
accurately  weighed,  when  still  warm,  into  a  glass, 
previously  heated,  and  shut  it  with  a  glass  stopper. 
Then  pour  3  lbs.  of  sulpluiric  acid  into  a  retort, 
provided  on  its  upper  part  with  a  pipe,  and  join  to 
it  a  receiver,  large  enough  for  containing  about  20 
pints  of  water,  liegin  to  add  to  the  sulphuric  aciu 
the  above  salt  in  small  portions:  shaking  and  stir- 
ring it  frequently.  After  having  mixed  all  the  salt, 
add  by  degrees  1  lb.  more  of  sulphuric  acid,  and 
shut  the  pipe  with  a  wet  bladder:  suffer  the  wholt 
to  stand  quietly  one  night.  The  next  morning 
place  the  retort  into  the  sand-pot  of  a  furnace  so 
dee[dy,  that  the  sand  i)etween  the  bottom  of  the 
por  and  the  retoi-t  be  o;.ly  about  half  an  inch  thick; 
put  tile  .'•^'ceivi^r  into  a  refrigeratory  filled  with 
very  cold  water,  after  which  apiily  a  gentle  fire. 
About  an  hour  after,  the  distillation  commences  by 
white  fumes  appearing  in  the  vessels,  at  whick. 
time  the  fire  mu^t  be  very  carefully  nvanaged.  The 
drops  that  go  over  may  succeed  one  another  ([uick- 
ly,  without  any  danger  of  the  vessels  being  crack-* 
ed:  but  be  very  careful  that  no  coherent  streams 
run  over,  and  likewise  take  cai-e  that  the  lliick^ud 


DISHLLATION. 


loa 


white  fumes  only  lodge  in  the  lowest  part  ot"  the 
receiver;  and  when  they  begin  to  rise,  particularly 
with  a  whirling  motion,  take  tlie  fire  immediately 
out  of  the  furnace.  It  is,  besides,  neces-iary  to  refri- 
gerate often  the  upper  part  of  the  receiver  with 
cold  water,  or,  wliich  is  still  better,  with  snow  or 
ice.  The  ending  of  the  distillation  is  known  by 
the  disappearance  of  the  white  fumes,  by  the  drops 
running  over  much  slower,  anJ  particularly  by  the 
liquefaction  of  the  residuum  to  a  black  frothing 
fluid,  that  goes  easily  over  into  the  receiver.  At 
the  moment  of  the  liquefying  and  frothing  of  that 
substance,  the  receiver  ought  to  be  taken  off,  and 
another  put  on,  into  which  5  or  6  dr.  of  a  much 
weaker  and  disagreeably  smelling  acetous  icid  will 
go  over;  that,  however,  may  be  used  for  purifying 
the  ice  vinegar  from  the  adherent  sulphurous  acid; 
when,  after  having  diluted  with  water,  it  is  satu- 
rated with  barytes,  filtrated,  and  evaporated  to 
dryness.  The  residuum  is  ground  to  a  fire  pow- 
der, and,  together  with  charcoal  powder,  added  to 
the  ice  vinegar;  after  w  hich  the  mixture  ought  to 
be  rectified  over  a  gentle  fire,  to  the  dryness  of  the 
residuum.  Of  3  lbs.  of  acetate  of  kali,  22  oz.  of 
ice- vinegar  were  obtained  by  this  method. 
To  make  qiiasa. 

Mix  rve  flour  and  warm  water  together,  and 
leave  it  till  it  has  turned  sour.     Th's  vinegar  is 
much  drank  in  Russia;  it  loooks  thick  and  unplea- 
sant at  first,  but  becomes  agrewible  by  use. 
Distilled  vinegar. 

This  is  obtained  from  vinegar  by  distillation, 
rejecting  the  4th  or  8th  part  that  comes  over  first, 
and  avoiding  its  acquiring  a  burnt  flavour. 

Distilled  vinegar  is  weaker  than  the  common, 
but  is  used  sometimes  in  pickles,  where  its  want 
of  colour  is  an  advantage. 

Improved  distilled  vinegar. 

Obtained  from  wood  distilled  in  large  iron  cy- 
linders for  the  manufacture  of  charcoal  fur  gun- 
powder; when  rectified  it  is  used  for  all  the  pur- 
poses of  distilled  vinegar. 

To  depnve  vinegar  and  other  vegetable  liqidds  of 
their  colour. 

To  take  away  the  colour  of  vinegar,  a  litre  of  red 
wine  vinegar,  cold,  is  mixed  with  45  grammes  of 
bone-charcoal,  in  a  glass  vessel.  Siiake  this  mix- 
ture from  time  to  time,  and  in  two  or  three  days 
the  colour  completely  disappears.  "W  hen  the  pro- 
cess is  to  be  performed  in  the  large  way,  throw 
the  charcoal  into  a  cask  of  vinegar,  «hich  must  be 
stirred  from  time  to  time.  The  highest  coloured 
red  wines  treated  in  the  same  manner  become  per- 
fectly limpid.  Ivory  black  possesses  the  same  pro- 
perty as  bone  black. 

7  0  prepare  the  charcoal. 

Fill  a  crucible  with  the  most  compact  parts  of 
ox  and  sheep  boiies,  lute  the  cover,  careiully  leav- 
ing only  a  small  opening  at  the  top,  place  tlie  cru- 
cible on  a  forge  fire,  and  heat  it  gradually  till  red, 
when  the  flame  from  the  oily  and  gelatinous  parts 
has  ceased,  diminish  the  opening  and  suddenly 
raise  the  fire,  when  cold,  reduce  the  charcoal  or 
porphyiy  to  fine  powder. 

To  procure  pyroligneons  acid. 

This  acid  is  procured  from  any  kind  of  green 
wood  (such  as  cord  wood),  used  for  making  char- 
coal; a  cord  of  wood  (worth  in  Monmouthshire 
shout  8s. )  will  produce  about  eighty  gallons.  It  is 
obtained  in  the  following  manner: — A  brisk  oven  is 
filled  with  coal  or  wood,  until  it  becomes  sufficient- 
ly hot  to  heat  an  oven  over  it  to  that  degree  as  to 
reduce  green  wood  to  a  charcoal.  The  upper  oven 
should  be  closely  stopped  except  a  tube  at  the  top 
to  carr}'  oft"  the  steam  or  aeid,  which  tube  is  passed 
tlirough  w  ater,  and  the  steam  thus  condensed  forms 
ihe  acid. 


To  prepare  the  same. 

Place  a  large  cast-iron  cylinder,  or  retort  (simi- 
lar to  those  used  for  the  ])ro(kiction  of  carburetted 
hydrogen  gas),  in  a  furnace,  so  that  it  may  receive 
as  much  beat,  all  round,  as  possible.  One  end  of 
this  cylinder  must  be  so  constructed  as  to  open  and 
shut,  to  admit  wood,  and  exclude  the  air. 

Oak  in  pieces  about  a  foot  in  length  is  to  be  put 
into  the  cylinder,  which  is  to  be  filled  as  full  as 
jjossible,  without  being  wedgpd,  and  the  door  must 
be  shut  close  to  exclude  air;  from  the  cylinder  let 
a  worm  run  through  cold  water  to  condense  the 
acid;  by  this  it  is  conveyed  to  a  large  cask  placed 
on  one  end,  where  there  is  a  pipe  to  carry  it  from 
that  to  two  or  three  more;  thus  it  is  completely  se- 
cured from  flying  off  in  the  vaporous  state.  The 
I  fire  is  now  to  be  raised  to  a  great  heat,  sufficiently 
powerful  to  convert  the  wood  completely  into  char- 
coal. When  the  acid  ceases  to  come  over,  the  fire 
is  to  be  taken  out,  and  the  mass  of  wood  left  to  cool 
in  the  confined  state,  when  it  becomes  perfect  char- 
coal. In  the  first  cask,  tar  is  chiefly  contained  with 
the  acid,  it  precipitates  to  the  bottom,  and  is  drawn 
oft'  by  a  cock;  it  is  afterwards  boiled  in  an  iron 
boiler  to  evaporate  the  acid,  before  it  is  fit  for  use. 
If  the  acid  is  not  strong  enough,  it  is  put  into  large 
square  vats  about  six  inches  deep,  for  the  purpose 
of  making  a  large  surface,  to  evaporate  apart  of 
the  water  contained  in  the  acid  more  speedily  by  a 
slow  heat.  These  vats  are  bedded  on  sand  upon 
the  top  of  a  bi'ick  stove,  where  a  gentle  heat  is  ap- 
plied; thus  it  may  be  procured  in  a  pretty  strong 
state. 

This  acid,  now  well  known  in  Britain  as  an  arti- 
cle of  commerce,  and  in  its  native  state  is  a  liquid 
of  the  colour  of  white  wine,  possesses  a  strong  acid 
and  slightly  astringent  taste,  combined  with  an  eni- 
pyreumatic  smell.  When  allowed  to  remain  in  a 
sfnte  of  rest  for  eight  or  ten  days,  tar  of  a  black 
colour  subsides,  and  the  acid  is  then  comparatively 
transparent.  To  purify  it  further,  it  undergoes 
the  7)rocess  of  distillation,  by  which  it  is  freed  from 
a  still  greater  portion  of  the  tar,  with  which  it  is 
combined,  and  is  thus  rendered  still  m-.re  trans- 
parent. But  though  the  process  of  distillation  be 
repeated  without  end,  it  will  never  be  freed  from 
the  volatile  oil  with  which  it  is  combined,  and 
which  is  the  cause  of  the  empyreuma  constantly 
attending  it.  In  short,  it  contains  the  same  proper- 
ties for  the  preservation  of  animal  matters  from 
putrefaction  as  smoking  them  by  wood  does,  which 
is  practised  at  present  by  '.he  most  barbarous  na- 
tions, and  which  has  been  handed  down  from  the 
remotest  ages  of  antiquity. 

At  a  recent  anniversary  of  the  Whitehaven  Philo- 
sophical Society,  two  specimens  of  meat  cured 
with  the  pyroligneous  acid  were  exhibited  by  one 
of  the  members.  They  were  prepared  on  the  7th 
of  September,  1819.  One  had  been  hung  up  at 
home,  and  the  other  had  been  sent  out  by  a  vessel 
to  the  West  Indies,  to  try  the  effect  of  climate  upon 
it,  and  brought  back  on  the  return  of  the  ship 
to  that  port.  They  were  tasted  by  all  present,  and 
pronounced  to  be  perfectly  sweet,  fresh  and  fit  for 
use,  after  a  lapse  of  15  months. 

Besides  its  antiseptic  use,  this  acid  is  employed, 
instead  of  acetate  of  lead  (sugar  of  lead),  by  the 
calico  printers,  to  make  their  acetate  of  alumine, 
or  iron  licjuor.  Though  it  is  not  sufficiently  pure, 
it  does  well  enough  for  blacks,  browns,  drabs,  &c., 
but  for  yellows  or  reds  it  is  not  so  good,  owing  tp 
the  oil  and  tar  which  is  in  combination  with  it. 


J\rote  by  the  American  Editor. 
Most  grocers,  dealers  in  hams,  and   others  who 
are  particular  in  their  meat,  usua.Uy  take  the  pre- 
caution to  case  each  one  after  it  is  smoked  in  uuu- 


I5G 


UXTVERSAL  RECEIPT  BOOK- 


vas,  for  the  purpose  ot  defending  it  from  the  at- 
tacks of  the  little  insect  (the  dermestes  lardarius), 
which,  by  laying  its  ej^gs  in  it,  soon  fills  it  with  its 
larvse,  or  maggots.  This  troublesome  and  expen- 
sive process  may  be  altogether  superseded  b)'  the 
use  ol  tlie  pyroligneous  acid.  With  a  painter's  brush 
dipped  in  itie  liquid,  one  man,  in  the  com  se  of  a  day, 
may  effectually  secure  two  hundred  haras  from  all 
danger.  Care  should  be  taken  to  insinuate  the  li- 
quid into  all  the  cracKS  Sie.  of  the  under  surlace. 
'J'o  make  strong  acetous  acid. 

Take  of  vitriol,  calcined  to  whiteness,  1  lb.  sugar 
■jf  lead,  10  drachms.     Rub  together  and  distil. 

Another. — Take  of  verdigris,  2  lbs.  Dry  it  in  a 
water-bath,  then  distil  in  a  sand-heat,  and  re-distil 
the  produce  liquor.  Its  specific  gravity  is  about 
1,050. 

Another. — ^Take  of  sugar  of  lead,  7  lbs.  oil  of 
Titriol,  4^  lbs.  Distil  2^  lbs.  This  is  used  to  make 
aromatic  vinegar. 

The  strength  of  distilled  acetous  acids  is  exam- 
ined by  Tailor's  Revenue  Acetometer,  which  con- 
sists in  saturating  a  samjile  of  the  acid  with  slaked 
lime,  and  then  ascertaining  the  specific  quantity 
of  the  solution.  The  best  malt  vinegar.  No.  24, 
contains  about  five  per  cent,  real  acetous  acid,  and 
is  taken  as  the  standard  or  proof  acid,  200  grains  of 
which  will  saturate  29  grains  of  well  crystallized 
subcarbonate  of  soda.  The  best  common  distilled 
\inegar  is  about  half  this  strength.  The  pyrolig- 
neous acid  may  be  procured  of  any  degree  of  con- 
centration, from  6  degrees,  or  2,898  per  cent  of 
acid,  up  to  130  deg.  or  6,309  per  c»nt.  of  acid,  or 
even  higher.  Dr  Powell  states,  that  a  fluid  ounce 
of  the  London  Co'.lege  distilled  vinegar  ought  to 
dissolve  at  least  13  grains  of  white  marble,  or  39.6" 
gi-ains  of  crystallized  subcarbonate  of  soda,  that  is 
6  deg.  of  the  Revenue  Acetometer.  Acetic  acid, 
containing  45  per  cent,  of  real  acid,  dissolves  cam- 
phor and  the  essential  oils  very  readily. 
Acid  of  ants. 

Take  of  ants,  1  lb.  boiling  water,  4  lbs.  Infuse 
for  three  hours,  press  out  tlie  liquor,  and  strain. 
This  is  an  excellent  stimulant,  and  is  used  as  a  lo- 
tion in  impotency. 

Honey  water  for  the  hair. 

Take  of  honey,  4  lbs.  very  dry  sand,  2  lbs. 
Mix  and  put  into  a  vessel  that  will  hold  five  times 
as  much;  distil  with  a  gentle  heat  a  yellowish  acid 
water:  this  acid  greatly  encourages  the  growth  of 
hair. 

Spirit  of  salt,  or  marijie  acid. 

Take  of  common  salt,  10  lbs.  common  clay,  20 
lbs.  water  sufficient  to  make  them  into  balls.  Dis- 
til while  moist,  with  a  violent  heat,  and  rectify  by 
re-distillation. 

Another  method. — Take  of  dried  common  salt, 
24  lbs.  oil  of  vitriol,  20  lbs.  water,  6  lbs.  Mix  and 
distil  into  12  lbs.  more  of  water,  kept  cool;  when 
distilled  in  an  iron  pot  with  a  stone-ware  head,  all 
the  water  is  put  into  the  receivers.  A  bottle,  that 
holds  6  oz.  of  water,  ought  to  hold  7  oz.  of  this 
acid,  and  an  ounce  measure  of  it  should  dissolve  3 
drachms  and  2  scruples  of  limestone,  which  will 
shew  if  it  is  free  from  oil  of  vitriol. 
Strong  spirit  of  nitre. 

Take  of  nitre  6  Ibs.'oil  of  vitriol  4  lbs.  Distil 
to  diyness.  A  bottle,  that  holds  4  oz.  of  water, 
ought  to  hold  6  oz.  of  this  acid,  and  an  ounce  mea- 
sure of  it,  diluted  with  water,  should  dissolve  7 
drachms  of  limestone. 

Another. — Take  of  nitre  1  lb.  clay  or  brickdust. 
4  lbs.     Mix  and  distil. 

Colourless  spirit  of  nitre. 

Take  cf  nitre,  veiT  pure,  and  dried,  oil  of  vitri- 
ol, each  2  lbs.  Distil  till  red  fumes  appear;  re- 
distil froro  uitre,  1  oz.     This  will  produce  4  lbs. 


Double  aqua-foi  tis. 

Take  of  spirit  of  nitre,  3  lbs.  water  2  lbs.  Or 
a  sufficient  ()uantity  that  a  bottle  holding  6  ounces 
of  w.iter  shall  hold  8  ounces  of  this  acid. 

Another. — Take  of  green  vitriol,  calcined  al- 
most to  redness,  of  nitre,  each  equal  portions. 
Distil. 

Common  aqua-fortis. 

Take  of  nitre,  and  green  viti-iol,  not  calcined, 
each  6  ibs.  green  vitriol,  calcined,  3  lbs.     Distil. 

Another. — Take  of  sjiirit  of  nitre,  and  distilled 
water,  of  each  equal  portions,  by  weight.  A  bot- 
tle that  holds  6^  oz.  of  water  should  hold  8  oz.  of 
this  acid. 

Simple  acfua-fortis. 

Take  of  green  vitriol  2  Ihs.  nitre,  1  lb.     Distil. 

Anotlier. — Take  of  spirit  of  nitre,  2  lbs.  water, 
3  lbs.  or  a  sufficient  quantity  tjjat  a  bottle  holding 
4J  oz.  of  water  should  hold  5  oz.  of  this  acid. 

Tht  stronger  kinds  of  tliis  acid  are  used  as  a 
cansiic  for  warts,  &c.  particularly  by  farriers,  for 
which  the  addition  of  oil  of  vitriol  is  an  advantage. 
The  accidental  mixture  of  spirit  of  salt,  arising 
from  impurities  in  the  nitre,  may  be  got  rid  of  by 
dissolving  refined  sugar  in  some  of  the  acid,  pour- 
ing off  the  clear,  and  dropping  it  into  the  remain- 
der as  long  as  any  precipitate  takes  place. 
Aqtia  regia. 

Take  of  spirit  of  nitre,  16  oz.  common  salt,  4 
oz.     Dissolve. 

Another. — Take  of  spirit  of  nitre,  16  oz.  sal  am- 
moniac, 4  oz.     Dissolve. 

Common  aqua  regia. 

Take  of  spirit  of  salt,  2  lbs.  spirit  of  nitre,  1  lb. 
This  will  dissolve  gold. 

Dephlogisticated  spirit  of  salt. 

Take  of  common  salt,  3  lbs.  manganese,  1  lb 
oil  of  vitriol,  2  lbs.  water,  1  lb.  Distil,  placing  a 
sufficient  quauiity  of  water  in  the  receiver. 

This  spirit  is  of  a  pale  greenish  yellow,  and 
scarcely  heavier  than  water.  It  bleaches  linen, 
straw,  and  takes  out  fruit  spots,  iron  moulds,  or 
ink  xnarks. 


MISCELLANEOUS  BEVERAGES. 

To  make  ginger  hec. 

Take  of  good  Jamaica  ginger,  2J  oz.  moist  su- 
gar, 3  lbs.  cream  of  tartar,  1  oz.  the  juice  and  peel 
of  two  middling  sized  lemons,  brandy,  ^  pint,  good 
solid  ale  yeast,  ^  pint,  water,  3^  gallons.  This 
will  produce  4^  dozen  of  excellent  ginger  beer, 
which  will  keep  twelve  months.  Bruise  the  gin- 
ger and  sugar,  and  boil  them  for  20  or  25  minutes 
in  the  water,  slice  the  lemon  and  put  it  and  the 
cream  of  tartar  into  a  large  pan;  pour  the  boiling 
liquor  upon  them,  stir  it  well  round,  and  when 
milk  warm,  add  the  yeast;  cover  it  over,  let  it  re- 
main two  or  three  days  to  work,  skimming  it  fre- 
quently; then  strain  it  through  a  jelly-bag  into  a 
cask,  add  the  brandy,  bung  down  very  close,  and 
at  the  end  of  a  fortnight  or  three  weeks,  draw  it 
off  and  bottle,  and  cork  very  tight;  tie  the  cork 
down  with  twine  or  wire.  If  it  does  not  work  well 
at  first,  add  a  little  more  yeast,  but  be  careful  of  ad- 
ding too  much  lest  it  taste  ot  it. 
Spruce  beer. 

Take,  if  white  is  intended,  6  lbs.  of  sugar;  if 
brown,  as  much  treacle,  and  «  pot  of  spruce,  and 
ten  gallons  of  water. 

This  is  also  managed  in  the  same  ws»y  as  ginger 
beer,  except  that  it  should  be  bottled  as  £oon  as  it 
has  done  working. 

£ro~u)n  spruce  beer. 

Pour  8  gallons  of  cold  water  into  a  barrel,  and 
then  boiling  8  gallons  more,  put  tha/  in  also:  add 


IJIS 1  LLLATlOiV. 


57 


1 2  lbs.  of  molasses,  with  about  ^  lb.  of  the  essence 
of  spruce;  and  on  its  getting  a  little  cooler,  ^  a  pint 
of  good  ale  yeast.  Tlie  whole  being  well  stirred 
or  rolled  in  the  barrel,  must  be  left  with  the  bung 
oul  for  two  or  three  days;  after  which  the  liquor 
may  be  immediately  bottled,  well  corked  up,  and 
packed  in  saw-dust  or  sand,  when  it  will  be  ripe, 
and  fit  to  irink  in  a  fortnight. 

Remember  that  it  should  be  drawn  off  into  quart 
stone  bottles,  and  wired. 

White  spruce  beer. 

For  a  cask  of  6  gallons,  mix  well  together  ^  lb. 
of  the  purest  essence  of  spruce,  7  lbs.  of  loaf  sugar 
made  into  a  clarified  syrup,  and  about  1^  gallons 
of  hot  water;  and  when  sufficiently  stirred  and  in- 
corporated, put  it  into  the  cask,  and  fill  up  with 
cold  water.  Then  add  about  ;|-  of  a  pint  of  good 
ale  yeast,  shake  the  cask  well,  and  let  it  work  for 
i  or  4  days;  after  which  bung  it  up.  In  a  few  days 
it  may  be  bottled  off  after  the  usual  manner,  and  in 
a  week  or  ten  days  it  will  be  fit  for  use.  If,  on 
bunging  it  close,  about  ^  of  an  oz.  of  isinglass,  first 
dissolved  in  a  little  of  the  warmed  liquor,  or  in  ci- 
der, be  stirred  in,  by  way  of  fining,  it  will  acquiro 
a  superior  degree  of  clearness.  In  proportion  to 
the  coldness  of  the  weather,  the  quantity  of  yeast 
should  be  increased.  Some,  instead  of  yeast,  use 
ale  or  beer-grounds  the  first  time  of  making,  and 
afterwards  the  grounds  of  their  former  spruce 
beer.  In  warm  weather,  very  little  ferment  is  re- 
quisite. 

Sdtzer  -water. 

Take  of  water  any  quantity.  Impregnate  it  with 
iibout  ten  times  its  volume  of  carbonic  acid  gas,  by 
means  of  a  forcing  pump. 

Liquid  jyiagnesia. 

Take  of  water,  1  gallon,  carbonate  of  magnesia, 
3  drachms,  and  impregnate  it  as  above. 
Potass  -water. 

Take  one  oimce  of  subcarbonate  of  potass,  and 
impregnate  as  above. 

Soda  water. 

Take  2  ounces  of  subcarbonate  of  soda,  and  ini- 
jwegnate  as  above. 

Portable  lemonade. 

Fake  of  tartaric  acid,  ^  oz.  loaf  sugar  3  oz.  es- 
sence of  lemon,  ^  drachm.  Powder  the  tartaric 
ncid,  and  the  sugar  very  fine,  in  a  marble  or  wedge- 
wood  mortar,  (observe  never  to  use  a  metal  one) 
mix  them  together,  and  pour  the  essence  of  lemon 
upon  them,  by  a  few  drops  at  a  time,  stirring  the 
mixtiu-e  after  each  addition,  till  the  whole  is  added, 
then  mis.  them  thoroughly,  and  divide  it  into  12 
equal  parts,  wrapping  each  up  separately  in  a  piece 
of  white  paper.  When  wanted  for  use,  it  is  only 
necessary  to  dissolve  it  in  a  tumbler  of  cold  water, 
and  fine  lemonade  will  be  obtained,  containing  the 
flavour  of  the  juice  and  peel  of  the  lemon,  and  ready 
sweetened. 

J^utritious  dietetic  composition. 

Pulverize  equal  quantities  of  sago  and  patent 
cocoa;  mix  them,  and  stir  a  table-spoonful  in  a 
pint  of  milk,  to  which  now  add  a  pint  of  boiling 
water.  Boil  the  whole  for  a  few  minutes,  fre- 
quently stirring.  Sugar  to  be  added  according  to 
taste.  This  breakfast,  with  bread  and  butter,  btc. 
feic.  suits  children  and  adults. 

Sassafras  cocoa. 

The  fruit  of  the  sassafras-tree  is  highly  esteem- 
ed in  many  parts  of  South  America,  as  a  nutritious 
article  of  diet. 

Its  substance  is  the  same  as  that  of  coeoa;  and, 
by  means  of  heat,  is  convertible  into  chocolate;  but 
in  this  process,  its  aromatic  quality  is  dissipated. 
This  nut,  ii*  a  ground  state,  is  employed  in  tlie 
same  manner  as  cocoa  or  coffee,  by  boiling  it  in 
water  or  milk:  but,  on  account  of  its  aromatic  qua- 


lity being  very  volatile,  it  requii»>^  to  be  boiled  irt 
a  pot  with  a  close  cover,  and  not  for  so  long  a  time 
as  is  requisite  for  cocoa.  Its  aromatic  virtue  ren 
ders  it  very  pleasant  to  the  palate,  and  agreeable 
to  the  stomach;  and,  at  the  same  time,  possessing 
the  well-known  correcting  properties  of  the  sassa- 
fras root,  and  the  nutritious  virtues  of  cocoa,  it  be- 
comes a  valuable  article  of  diet  to  a  great  variety 
of  invalids.  It  has  been  foard  to  recruit  exhaustet' 
strength  more  rapidly  than  either  cocoa,  chocolate, 
or  any  farinaceous  substances,  and  to  sit  lighter  on 
the  stomach  than  either  animal  or  vegetable  jellies. 
To  make  chocolate. 

Roast  the  cocoa  in  a  frying  pan,  placed  on  a 
clear  fire;  and  having  afterwards  cleared  them  of 
the  husks,  the  nuts  must  be  first  powdered  coarse- 
ly, and  afterwards  beaten  in  an  iron  mortar,  the 
bottom  of  which  is  made  pretty  hot,  by  placing  it 
on  the  fire,  till  the  whole  runs  into  a  thick  kind  of 
oil.  In  this  state  it  must  be  poured  into  thin 
moulds  of  any  size  or  shape  that  is  agreeable;  and, 
when  cold,  the  cakes  may  be  taken  out  for  use. 
The  Spaniards  mix  with  their  cocoa  nuts  too  great 
a  quantity  of  cloves  and  cinnamon,  besides  other 
drugs  without  number,  as  musk,  ambergris,  &c. 
The  Parisians  use  few  or  none  of  these  ingredients; 
they  only  choose  the  best  nVits,  which  are  called 
caracca,  from  the  place  from  whence  they  are 
brought;  and  with  tliese  they  mix  a  very  small 
quantity  of  cinnamon,  the  freshest  vanilla,  and  the 
finest  sugar,  but  very  seldom  any  cloves.  Choco- 
late, fresh  froni  the  mill,  as  it  cools  in  the  tin  pans 
into  which  it  is  received,  becomes  strongly  electri- 
cal: and  retains  this  property  for  some  ti.ne  after  it 
has  been  turned  out  of  the  pans,  but  soon  loses  it 
by  handling.  The  power  may  be  once  or  twice 
renewed  by  melting  it  again  in  an  iron  ladle,  and 
pouring  it  into  the  tin  pans  as  at  first;  but  when  it 
becomes  dry  and  powdery,  tlie  power  is  not  capa- 
ble of  being  revived  by  simple  melting:  but,  if  'a 
small  quantity  of  olive  oil  be  added,  and  well  mix- 
ed with  the  chocolate  in  the  ladle,  its  electricity 
will  be  completely  restored  by  cooling  it  in  the  tin 
pan  as  before. 

Another  method. — As  the  pleasantness  of  choco- 
late depends,  in  a  great  measure,  on  the  method  of 
preparing  it  for  the  table,  it  is  necessary  that  the 
strictest  attention  be  paid  to  the  following  simple 
direction.  To  make  this  chocolate,  put  the  milk 
and  water  on  to  boil;  then  scrape  the  chocolate  fine, 
from  one  to  two  squares  to  a  pint,  to  suit  the  sto- 
mach; when  the  milk  and  water  boils,  take  it  off 
the  fire;  throw  in  the  chocolate;  mill  it  well,  and 
serve  it  up  with  the  froth;  M'hich  process  will  not 
take  5  minutes.  The  sugar  m'^y  either  be  put  in 
with  the  scraped  chocolate  or  added  afterwards.  It 
should  never  be  made  before  it  is  wanted;  because 
heating  again  injures  the  flavour,  destroys  the 
froth,  and  separates  the  body  of  the  chocolate;  the 
oil  of  the  nut  being  observed,  after  a  few  minutes' 
boiling,  or  even  standing  long  by  the  fire,  to  ri.se 
to  the  top,  which  is  the  only  cause  why  this  choco- 
late can  offend  the  most  delicate  stomach. 
To  make  native  tea. 

The  infusion  of  good  well-made  meadow  hay  in 
boiling  water,  in  the  manner  of  lea,  about  three 
quarters  of  an  ounce  for  two  or  three  persons,  is  a 
beverage  for  the  fasting  and  evening  refection,  as 
much  superior  to  the  dried  leaves  of  China,  as 
gold  or  silver  are  superior  to  copper  and  lead. 

This  native  tea  is  as  healthful  as  it  is  grateful  to 
the  palate;  it  is  saccharine  and  aromatic,  instead  of 
bitter  and  empyreumatic;  it  is  stimulating  to  the 
spirits  in  the  morning,  and  composing  to  the 
nerves  at  night;  it  is  anti-bilious,  and  acts  with  a 
mild,  but  sensible  effect,  at  first,  on  all  the  secre- 
tions, promotes  digestion,  and  creates  appetite. 


'i^B 


UNHA^RSAL  RECEIPT  BOOK. 


Substitute  fsr  tea. 

In  consequence  of  the  injurious  effects  on  the 
itomach  ami  nervous  system,  produced  by  the 
leaves  of  the  oriental  slirub  imported  into  tliis 
cwtntiy,  under  the  name  of  tea,  mixtures  of  Bri- 
tish lierbs  have  been  recommended  as  a  substitute 
for  tea  and  coffee  for  brealifast,  and  an  evening  re- 
past. An  infusion  of  the  following  composition, 
'.ately  recommended  by  an  eminent  physician  of 
Edinburs;h,  has  since  been  found  more  pleasant  to 
tlie  palate,  and  more  salubrious  as  an  article  of 
diet,  than  either  of  the  compositions  of  iieri)s.  It 
is  an  excellent  nervous  stomachic,  and  in  cases  of 
indigestion,  or  what  is  termed  "bilious  affec- 
tions" arising  either  from  debility  or  nervous  ir- 
ritability, U  has  proved  highly  beneficial  after  sto- 
machic bitters  had  entirety  failed.  It  has,  like- 
wise, this  important  advantage  over  tonic  medi- 
cines, and  foreign  tea  and  coffee,  that  its  long  con- 
tinned  use  will  not  injure  the  stomach;  but,  on  the 
contrary,  by  keeping  up  healthy  digestion,  and  by 
quieting  the  nerves,  is  likel}'  to  prevent  the  orga- 
nic diseases  of  the  stomach,  which  of  late  years 
have  apparently  increased  in  Europe. 

Take  of  the  heels  of  unfoliled  petals  of  the  red- 
rose,  dried,  5  parts,  rosemary  leaves,  do.  1  do. 
balm  leaves,  do.  2  do.'     Mix. 

A  dessert  spoonful  of  this  composition  is  sufficient 
for  half  a  pint  of  infusion.  It  is  made  in  the  same 
manner  as  tea,  with  sugar  and  cream,  or  milk.  It 
is  sold  at  2s.  and  9il.  a  pound, — one  pound  will  go 
as  far  as  two  pounds  of  tea. 

Another. — In  Germany  the  leaves  of  strawberry 
flowers  are  sidistituted  for  green  tea.  The  follow- 
ing are  the  directions  for  preparing  them.  The 
leaves  with  the  flowers  are  to  be  gathered  in  the 
spring,  while  they  are  young,  and  only  the  smootti- 
est  and  cleanest  leaves  selected,  as  they  are  not  to 
be  washed.  They  must  be  dried  in  the  air,  but 
not  in  the  sun,  as  drying  them  in  the  sun  would 
lessen  their  flavour.  To  these  leaves  the  Germans 
give  the  appearance  of  China  tea,  by  first  pinching 
their  stalks  clean  off,  then  warming  the  leaves 
over  the  fire,  rolling  them  up  in  the  hand  while 
they  remain  jilexible,  and  drying  them  thus  rolled. 
When  the  leaves  are  thoroughly  dried,  the  tea  is 
fit  for  use,  and  on  being  made  exactly  in  the  same 
manner  as  China  green  tea,  it  is  hardly  possible  to 
discover  the  difference.  The  young  and  tender 
leaves  of  the  sloe  tree  or  black  thorn,  when  dried, 
afford  a  good  substitute  for  foreign  tea. 

Substitute  fo7-  coffee,  cocoa,  &c. 

The  ground  sassafras  nut  is  an  excellent  substi- 
tute for  coffee,  cocoa,  &c.  for  breakfast  and  sup- 
per. It  is  not  onlv  nutritious,  but  a  more  effica- 
cious corrector  of  the  habit,  in  cases  of  eruptions 
of  the  skin  and  scrofula,  than  the  sassafras  wood, 
or  the  compound  decoction  of  sarsaparilla.  As  a 
powerful  preventive  of  cutaneous  affections,  it  is 
particularly  valuable.  It  is  also  an  excellent  arti- 
cle of  diet  for  rheumatic,  gouty,  and  asthmatic  in- 
valids. 

Another. — In  America  the  leaves  of  the  herb, 
nommonly  called  labradore  (ledum  lilifolia)  are 
generally  used  for  breakfast,  instead  of  the  Chi- 
nese tea.  It  is  a  grateful  aromatic  bitter,  and  is 
highly  salutary  and  invigoruting.  It  might  easily 
be  cultivated  in  this  countiy,  and  would  flourish 
best  in  poor  light  soils. 

Other  substitutes  for  tea  and  coffee. 

The  ill  eftccts  of  drinlking  much  tea  and  coffee 
»re  numerous:  they  relax  the  nervous  system,  and 
»re  some  of  the  causes  which  occasion  the  palsy. 
Coffee  is  made  of  the  roasted  berries  of  a  foreign 
plant,  of  an  astringent  quality.  Tea  is  made  of  the 
leaves  of  an  exotic  plant,  of  a  relaxing  quality. 
Uollee  and  tea  have  a  pl>.asant  taste,  when  ini.iced 


with  sugar  and  milk;  and,  used  in  moderation,  N.-e 
hai'mless  to  those  who  have  plenty  of  cream  or 
new  milk  to  mix  with  them.  Tea  is  now  the  universal 
breakfast  in  England;  bftt  ]<oor  people  can  only  af- 
ford to  buy  the  worst  sort,  which  is  frequeiitl? 
adulterated.  That  tea  affects  the  nerves,  is  evi- 
dent from  its  preventing  sleep,  occasioning  giddi- 
ness and  dimness  of  sight;  it  is  bad  for  persons 
troubled  with  wind  or  bile. 

The  raspings  of  bread  will  make  equally  as  good 
a  breakfast  as  .Mr  Hunt's  ])owder,  and  is  peifet-tly 
wholesome.  Any  person  may  make  this  substitute 
for  coffee  or  tea,  without  being  subjected  to  a  tine, 
as  no  law  can  be  made  to  prevent  people  from 
using  their  bread  in  any  form  they  ])lease.  All 
well-baked  bread  has  a  hard  crust,  mostly  of  a 
scorched  dark  colour: — with  a  bread  rasp  or  gra- 
ter, rub  the  crust  off,  which  will  then  appear  nearly 
like  ground  coffee.  Three  or  four  table  spoonsful 
of  this  powder  are  sufficient  when  mixed  with  su- 
gar and  a  little  milk,  if  it  can  be  had,  to  make  a 
liquid  for  breakfast  for  one  p'^rson.  Put  the  bread 
powder  into  water,  let  it  boil  a  few  minute,  and 
it  will  be  fit  for  use. 

Milk  and  water  and  a  little  sugar  are  more 
wholesome  for  breakfast,  than  tea  or  coffee.  Take 
one-fourth  part  of  a  (lint  of  milk,  and  mix  it  with 
three  quarters  of  a  pint  of  water,  add  as  much  su- 
gar as  will  make  it  as  sweet  as  milk,  boil  it,  and 
pour  it  into  a  basin  upon  some  bread  cut  small.  To 
make  herb  tea,  take  dried  balm,  mint,  and  agri- 
mony, in  equal  quantities,  with  a  little  sage  and 
rosemary,  if  they  can  be  got;  cut  them  small,  and 
use  them  in  the  same  manner  as  tea.  Water  gruel 
is  more  nourishing  and  wholesome  than  tea  or 
coffee. 

Anotlier. — Beech  mast,  or  the  beech  tree,  which 
is  an  oily  farinaceous  nut,  and  was  used  in  diet,  in 
an  early  age,  maj'  be  used  as  a  substitute  for  cof- 
fee when  roasted.  Well  dried,  it  makes  a  whole- 
some bread,  and,  in  this  condition,  it  has  served 
for  subsistence  in  times  of  scarcity;  it  is  now, 
however,  used  otdy  for  fattening  hogs,  poulli-y,  kc. 

A  great  quantity  of  oil  may  be  separated  from 
the  beech  mast,  by  expression.  In  France  it  is 
procured  in  large  quantities,  and  used  at  tal)le,  in- 
stead of  olive  oil.  It  possesses  an  advantage  which 
the  latter  has  not,  of  keeping  a  long  time  without 
turning  rancid. 

Another. — Roast  any  quantity  of  horse  beans  in. 
a  clean  frying  pan,  over  a  clear  fire  till  they  begin 
to  darken  in  colour,  and  then  from  the  point  of  a 
knife,  continue  putting  small  bits  of  lioney  among 
them,  stirring  them  ail  the  while  till  they  become 
of  a  deep  ciiesnut  brown.  On  taking  them  off  the 
fire,  to  a  quart  of  beans  immediately  put  an  ounce 
of  cassia-buds  into  the  pan,  and  stir  them  about  till 
they  get  cool.  After  being  ground  in  the  manner 
of  coffee,  few  persons  will  detect  the  difference. 

Rye  torrefied  with  a  few  almonds,  which  furnish 
the  necessary  proportion  of  oil,  may  also  be  em- 
ployed as  a  substitute  for  coffee.  Wheat  may  txi 
substituted  for  beans. 

Anothei: — The  yellow  beet  root,  when  sliced  and 
dried  in  a  kiln,  and  especially  if  ground  with  a 
small  quantity  of  Turkey  or  West  India  coffee, 
will  furnish  an  e.\ccllent  substitute  for  either.  1' 
requires  much  less  sugar  than  foreign  coffee,  wni 
is  somewhat  stronger.  Those  who  cultivate  it 
should  not  strip  the  plant  of  its  leaves  for  feeding 
cattle,  as  is  generally  practised,  for  this  will  injure 
the  growth  of  the  plant,  and  materially  alter  the 
qualities  of  the  juice. 

To  make  acorn  coffee. 

A  pleasant  beverage  is  drank  in  Germany,  callt^d 
the  acorn  coffee,  and  is  made  as  follows: 

Take   sound  ripe  acorns,  [iw  I  oft'  the  shell  oi 


DISTILLATION. 


159 


husk,  divide  the  kernels,  dry  them  gradually,  and 
tlie.i  I  oast  them  in  a  close  vessel,  or  roaster,  keep- 
iiijj  th.em  coniiiiually  stirring.  Care  must  be  taken 
not  to  burn  or  roast  them  too  much.  Take  of  these 
roasted  acerns,  ground  like  other  cofl'se,  half  an 
ounce  alone,  or  mixed  wiili  a  ihachm  of  other  cof- 
fee, and  sweeten  wiiii  sugar,  witii  or  without  milk. 

Acorns  have  always  been  esteemed  a  wholesome 
wd  strengthening  nutriment  for  man,  and  iheir 
medicinal  qualities  have  been  found  to  cure  the 
slimy  obstructions  of  the  viscera,  and  to  remove 
nervous  complaints,  when  other  medicines  liave 
failed — for  though  acorns  are  looked  upon  to  be  so 
great  an  astringent  as  to  be  sparingly  used,  either 
externally  or  internally,  by  being  roasted,  they 
lose  their  astringent  {[uality,  and  hence  have  no 
more  that  effect  tiian  coffee.  This  coft'ee  is  also 
particularly  efficacious  with  respect  to  women 
V  hose  complaints  arise  from  disorders  peculiar  to 
tlieir  sex. 

Another  method. — As  the  acorn  is  deficient  of 
the  oleaginous  principles  inherent  to  coffee,  tiiis 
may  be  remedied  by  the  following  process,  and  the 
fruit  of  the  oak  may  be  then  recommended.  Let 
the  acorns  be  toasted  brown,  then  add  fresli  butter, 
in  small  pieces  to  them,  while  hot,  in  the  ladle. 
Stir  them  with  care,  or  cover  the  ladle  and  shake 
it,  that  the  whole  may  be  well  mixed. 
To  make  coffee. 

The  best  coffee  is  imported  from  Mocha.  It  is 
said  to  owe  much  of  its  superior  quality  to  being 
kept  long;  attention  to  the  following  circumstances 
is  likewise  necessary.  1.  The  plant  should  be 
grown  in  a  dry  situation  and  climate.  2.  The  ber- 
ries ought  to  be  thoroughly  ripe  before  they  are 
gathered.  3.  They  ought  to  be  well  dried  in  the 
iun;  and  4.  Kept  at  a  distance  from  any  substance, 
,'as  spkits,  spices,  dried  fish,  &c. )  by  which  the 
!aste  and  flavour  of  the  berry  may  be  injured. 

To  drink  cofTee  in  perfection,  it  should  be  made 
%'om  the  best  Mocha  berries,  carefully  roasted,  and 
after  cooling  for  a  few  minutes,  reduced  to  powder, 
■md  immediately  infused;  the  tincture  will  then  be 
of  a  superior  description.  But  for  common  use, 
ttie  coffee  of  our  own  plantations  is,  in  general,  of 
Very  good  quality,  and  the  following  mode  of  pre- 
paring it  may  be  adopted. 

1.  The  berries  should  be  carefully  roasted,  by  a 
gradual  application  of  heat,  scorching,but  not  burn- 
ing them. 

2.  Grinding  the  coffee  has  been  found  preferabfe 
to  pounding,  because  the  latter  process  is  thought 
to  press  out,  and  leave  on  the  sides  of  the  mortar, 
some  of  the  richer  oily  substances,  which  are  not 
lost  by  grinding. 

3.  A  titrating  tin,  or  silv^  pot,  with  double 
sides,  between  which  hot  water  must  be  poured,  to 
prevent  the  coffee  from  cooling,  as  ])ractised  in 
Germany,  is  the  best  machine  to  he  used.  Simple 
infusion  in  this  implement,  with  boilmg  water,  is 
ill  that  is  required  to  make  a  cup  of  good  coflee; 
ai.d  tlie  use  of  isinglass,  the  white  of  eggs,  &c.  to 
fine  the  liquor  is  quite  utuiecessary.  By  this 
means,  also,  coffee  is  made  quicker  than  tea. 

In  England,  too  little  powder  of  the  berry  is 
iommonly  given.  It  requires  about  one  small  cup 
of  coflee-powder  to  make  four  cups  of  tincture  for 
the  table.  This  is  at  the  rate  of  an  ounce  of  good 
powder  to  four  common  coffee  cups.  ^Vhen  the 
powder  is  put  in  the  bag,  as  many  cups  of  boiling 
water  are  poured  over  it  as  may  be  wanted,  and  if 
the  quantity  wanted  is  very  small,  so  that  after  it 
IS  filtrated  it  dLCS  not  reach  tlie  lower  end  of  the 
Dag,  tlie  li(iuor  must  be  poured  back  three  or  four 
limes,  till  it  has  acijuired  the  necessary  strength. 

By  following  these  plain  din'ctions,  it  is  to  be 
l'.<)l)ed  tiiat  a  wholesome  and  valuable  production 


of  our  own  colonies  will  come  into  moregenei\l 
use;  and  that  foreigners  will  no  longer  have  an/ 
ground  to  assert,  that  they  very  rarely  meet  witha 
cup  of  tolerable  coffee  in  England. 

Another  method. — Pour  a  ])int  of  boiling  water 
en  an  ounce  of  coffee;  let  it  boil  five  or  six  minutes, 
then  ])our  out  a  cupful  two  or  three  times,  and  re- 
turn it  again;  put  two  or  three  isinglass  chips  into 
it,  or  a  lump  or  two  of  fif.e  sugar;  boil  it  five  mi- 
nutes longer,  set  the  pot  by  the  fire  to  keep  hot 
for  ten  minutes,  and  the  coffee  will  be  beautifully 
clear.  Some  like  a  small  bit  of  vanilla.  Cream 
should  always  be  served  with  coflee,  and  eilhc-r 
pounded  sugar  candy,  or  fine  Lisbon  sugar.  For 
foreigners,  or  those  who  like  it  extremely  strong, 
make  oidy  eight  dishes  from  three  ounces.  If  not 
fresh  roasted,  lay  it  before  a  tire  till  hot  and  dry; 
or  put  the  smallest  bit  of  fresh  butler  into  a  pre- 
serving pan,  when  hot  throw  the  cofTee  into  it,  and 
toss  it  about  till  it  be  freshened. 

Coffee  most  certainly  promotes  watchfidness;  or, 
in  other  words,  it  suspends  the  inclination  to  sleep. 
To  tiiose,  therefore,  who  wish  not  to  be  subject  to 
this  inclination,  coffee  is  undoubtedly  preferable  to 
wine,  after  dlimer,  or  perhaps  to  any  other  liquor. 

AVere  coffee  substituted  instead  of  wine  imme- 
diately after  diimer,  it  seems  more  than  probable 
that  many  advantages  would  flow  from  it,  both  to 
the  health  of  iiulividuals  and  general  economy;  and 
it  seems  not  improbable  that  by  deferring  coffee, 
or  tea,  so  late  as  is  usually  practised,  we  interrupt 
digestion,  and  add  a  new  load  of  matter  to  that  al- 
ready in  the  stomach,  which,  after  a  full  meal,  »s 
not  a  matter  of  iTidifference. 

Persons  afflicted  w  ith  asthma  have  f  mnd  yreat 
relief  and  even  a  cure,  by  drinking  very  strong 
coffee,  and  those  of  a  phlegmatic  habit  wovild  lIo 
well  to  take  it  for  breakfast.  It  is  rather  of  a  dic- 
ing nature,  and  with  corpulent  habits  it  would  alse 
be  advisable  to  take  it  for  breakfast. 

Arabian  method  of  preparing  coffee. 

The  Arabians,  when  they  take  their  coffee  off 
the  fire,  immediately  wrap  the  vessel  in  a  wet 
cloth,  which  fines  the  li<iuor  instantly,  makes  it 
cream  at  the  top,  and  occasions  a  more  pungent 
steam,  which  tliey  take  great  pleasure  in  snuffing 
up  as  the  coffee  is  pouring  into  the  cups.  They, 
like  all  other  nations  of  the  East,  drink  their  cofffee 
without  sugar. 

People  of  the  first  fashion  use  nothing  but  Sulta- 
na coffee,  which  is  prepared  in  tlie  following  man- 
ner. Bruise  the  outward  husk  or  dried  pulp,  and 
put  it  into  an  iron  or  eartK.-n  ^.an,  which  is  placed 
upon  a  charcoal  fire;  \\v.n  i4ec>,  -;'irring  it  to  and 
fro,  until  it  becomes  a  .iilie  ueown^  i.'it  not  of  so 
deep  a  colour  as  comniun  coffee,  tiit-i  u  row  it  into 
boiling  water,  adding  dt  i.;ast  tiie  i'.urtli  part  of  the 
inward  husks,  whi'^li  <»  tiien  ijounil  altogether  is 
the  manner  of  olh.:;i-  cott'ue.  1  i>e  iiusks  must  be 
kept  in  a  very  di  y  place  mA  \,w^  cd  up  very  close, 
for  the  least  hunndiiy  8p(/jlfi  ll.(  flavour.  The  li- 
quor prepared  .u  tins  inain.er  -s  esteemed  prefera- 
ble to  any  ot..ei-.  I  he  K)i.i.<li,  when  they  were  at 
the  court  o'  ue  Kiiij?  of  i"!  (tjen,  saw  no  other  cof- 
fee drank,  ai.'i  iic)  fr.nnd  ine  flavour  of  it  very  de- 
licate and  agree..f/ie-  llx  le  was  no  occasion  to  us 
sugar,  as  it  had  no  u,!tt'  taste  to  correct. 

In  all  probability  the  Sultana  coft'ee  can  only  be 
made  where  the  tree  grows;  lor  as  the  husks  have 
littl-  substance,  if  they  are  too  much  dried,  in  oi"- 
der  to  send  them  to  other  countries,  thf  'f'-'eeable 
flavour  they  had  wliea  fresh,  is  greatl;>  .li.jtaired. 
Improvement  in  making  coffee. 

The  process  consists  in  simmering  ever  a  small 
but  steaiiy  flame  of  a  lamp.  To  accomplish  this,  a 
vesselof  peculiar  construction  is  requisite:  it  should 
be  a  straight-sided  pot,  as  wide  at  top  as  at  bottom, 


60 


U^^VERSAL  RECEIPT  BOOK. 


and  inclosed  Jn  a  case  o*  similar  shape;  to  which 
II  must  be  soldered  air  tight  at  the  top.  The  case 
It)  be  above  an  inch  wider  than  the  pnt,  and  de- 
scenvling  somewhat  less  than  an  inch  below  it.  Jt 
siiould  be  entirely  open  at  the  bottom,  thus  admit- 
ting and  confining  a  body  of  hot  air  round  and  un- 
derneath the  pot.  The  lid  to  be  double,  and  the 
vessel,  of  course,  furnished  with  a  convenient  han- 
dle and  spout. 

The  extract  may  be  made,  either  with  hot  water 
or  cold.  If  wanted  for  speedy  use,  hot  water,  not 
actually  boiling,  will  be  proper,  and  the  powdered 
coffee  being  added,  close  the  lid  tight,  stop  the 
S()out  with  a  cork,  and  place  the  vessel  over  the 
i^mp.  It  will  soon  begin  to  simmer,  and  may  re- 
main unattended,  till  the  coffee  is  wanted.  It  may 
then  be  strained  through  a  bag  of  stout,  close  li- 
nen, whicli  will  transnnit  the  liquid  so  perfectly 
clear  as  not  to  contain  .he  smallest  particle  of  the 
powder. 

Though  a  fountain  lamp  is  preferable,  any  of 
the  common  small  lamps,  seen  in  every  tin  shop, 
will  answer  the  purpose.  Pure  sjjerniaceti  oil  is 
required,  and  if  the  wick  be  too  high,  or  the  oil 
not  good,  the  consequence  will  be  smoke,  soot, 
and  extinction.  The  wick  should  be  little  more 
than  one  eighth  of  an  inch  liigb.  In  this  process, 
no  trimming  or  other  attention  is  required.  It  may 
be  left  to  simmer,  and  will  continue  simmering  all 
night,  without  boiling  over,  and  witliout  any  sen- 
sible diminution  of  quantity. 

Parisian  method  of  making  coffee. 

In  the  first  place,  let  the  coffee  be  of  prime  quali- 
ty,— grain,  small,  round,  hard  and  clear;  perfectly 
dry  and  sweet;  and  at  least  three  years  old — let  it 
be  gently  roasted  until  it  be  of  a  light  brown  co- 
lour; avoid  burning,  for  a  single  scorched  gi'ain 
will  spoil  a  pound.  Let  this  operatioa  be  perform- 
ed at  the  moment  the  coffee  is  to  be  used;  then 
grind  it  while  it  is  yet  warm,  and  take  of  the  pow- 
der an  ounce  for  each  cup  intended  to  be  made; 
put  this  along  with  a  small  quantity  of  shredded 
saffron  into  llie  upper  part  of  the  machine,  called 
agrecque;  that  is,  a  large  coffee  pot  with  an  upper 
receptacle  made  to  fit  close  into  it,  the  bottom  of 
■which  is  perforated  with  small  holes,  and  contain- 
ing in  its  interior  two  moveable  metal  strainers, 
over  the  second  of  which  the  powder  is  to  be  plac- 
ed, and  iramediatp'.y  under  the  third;  upon  this  up- 
per strainer,  pour  boiling  water  and  continue  doing 
so  gently  until  it  bubbles  up  through  the  strainer; 
then  shut  the  cover  of  the  machine  close  down, 
place  it  near  the  fire,  and  so  soon  as  the  water  has 
drained  thrtiugh  the  coffee,  repeat  the  operation 
until  the  whole  intended  quantity  be  passed. — 
Thus  all  tbt-  fragrance  of  its  perfume  will  be  re- 
tained, Willi  ;ill  the  balsamic  and  stimulating  pow- 
ers of  its  essence;  and  in  a  few  moments  will  be 
obtained — "  ithout  the  aid  of  hartshorn  shavings,  ' 
isinglass,  whiles  of  eggs,  or  any  of  the  trash  with 
■which,  in  liie  common  mode  of  preparation,  it  is 
mixed — a  in-verage  for  the  gods.  This  is  the  true 
Parisian  mode  of  preparing  c-offee;  the  invention 
of  it  is  due  to  M.  de  Belloy,  nephew  to  the  Cardi- 
nal of  the  same  name. 

Coffee  milk. 

Boil  a  dessert  spoonful  of  ground  coffee  in  about 
t  pint  of  milk,  a  quarter  of  an  hour;  then  put  into 
t  a  shaving  or  two  of  isinglass,  and  clear  it;  let  it 
ioil  a  few  minutes,  and  set  it  on  the  side  Ci  the 
fire  to  fine.  This  is  a  very  fine  breakfast,  and 
should  be  sweetened  with  real  Lisbon  sugar. 

Those  of  a  spare  habit,  and  disposed  towards  af- 
fections of  the  lungs,  would  do  well  to  make  this 
their  breakfast. 

To  make  mum. 

MuQ  is  a  kind  of  malt  liquor,  much  dfunk  in 


Germany  and  formerly  iii  England.  Tue  naiue 
commonly  occurs  in  the  statutes  relating  to  exciw- 
able  litjuors. 

Take  63  gallons  of  water  that  has  been  boiled 
into  a  third  part,  brew  it  with  seven  bushels  ol 
wh  ">atened  malt,  one  bushel  of  oat  malt,  and  one 
bushel  of  ground  beans;  when  it  has  worked  or 
fermented  awhile  in  a  hogshead  not  too  full,  put 
into  it  of  inner  rind  of  fir,  3  lbs.,  tops  of  fir  and 
birch,  1  lb.,  carduus  benedictus,  3  handsful,  flow- 
ers from  solis,  a  hand  or  two;  burnet,  betony  mar- 
joram, permyroyal,  wild  thyme,  of  each  a  handful; 
of  elder  flowers,  two  handsful,  seeds  of  cardamom, 
bruised,  30  ounces;  barberries,  bruised,  1  ounce. 

When  the  liquor  has  done  working,  fill  it  up, 
and  ai  last,  put  into  the  hogshead  10  new  laid  eg?s; 
stop  it  up  close,  and  in  two  years  it  will  be  fit  toi 
use. 


MUCILAGINOUS  OILS. 


To  make  oil  of  ervert  almonds. 

I;  is  usually  made  from  bitter  almonds  for  cheap 
ness,  or  from  old  Jordan  almonds  by  heat,  the  oil 
from  which  soon  grows  rank,  while  that  from  fresh 
Barbary  almonds,  drawn  cold,  will  keep  good  for 
some  time.  The  almonds  are  sometimes  blanched 
by  dipping  in  boiling  water  or  by  soaking  some 
hours  in  cold  water,  so  as  to  part  with  their  skin 
easily;  but  are  more  usually  ground  to  a  paste, 
which  is  put  into  canvas  bags,  and  pressed  between 
iron  plates,  in  a  screw  press,  or  by  means  of  a 
wedge;  1  cwt.  of  bitter  almonds  unblanched,  pro- 
duces 46  lbs.  of  oil;  the  cake  pays  for  pressing. 
JYut  oil 

Is  obtained  from  the  kernel  of  the  ha'zel  nut,  and 
is  very  fine;  it  is  substituted  for  oil  ol  oan;  as  it 
will  keep  better  than  that  of  almonds,  it  has  been 
proposed  to  be  substituted  for  that  oil;  it  is  drank 
with  tea,  in  China,  probably  in  lieu  of  cream,  and 
is  used  by  painters,  as  a  superior  vehicle  for  their 
colours. 

Oil  of  mace 

Is  obtained  from  nutmegs  by  the  press;  it  is  but- 
tery, having  the  smell  and  colour  of  mace,  but 
grows  paler  and  harder  by  age;  2  lbs.  of  nutmegs 
in  Europe  will  yield  6  oz.  of  this  oil. 

True  oil  of  mace  by  expression. 

This  oil  is  red,  remains  always  liquid,  or  soft, 
has  a  strong  smell  of  mace,  sub-acid  taste,  and  is 
imported  in  jars  or  bottles,  the  lower  part  being 
rather  thicker  than  the  top;  I3  lbs.  of  mace  will 
yield  in  Europe  an  ounce  and  a  half,  troy,  of  oil. 
Olive,  salad,  or  sweet  oil. 

This  is  the  mosf  agreeable  of  all  the  oils;  it  is 
demulcent,  emollient,  gently  laxative,  and  is  also 
used  as  an  emetic  with  warm  water;  dose,  1  oz. 
troy,  or  a  large  spoonful:  also  externally,  when 
warm,  to  the  bites  of  serpents,  and  when  cold,  to 
tumours  and  dropsies.  Rank  oil  is  best  for  plas- 
ters: hut  fresh  oil  makes  the  best  hard  soap. 
Castor  oil. 

This  is  either  imported  from  the  West  Indies, 
where  it  is  obtained  by  decoction  with  water,  10 
lbs.  of  seeds  yielding  1  lb.  of  oil;  or  from  the  East 
Indies,  where  it  is  obtained  bj'  grinding  in  a  mor- 
tar, with  a  hole  in  the  side  for  the  supernatant  oil  to 
run  oft",  being  in  common  use  there  for  lamp  oil.  Or, 
that  made  at  home  by  the  press,  which  is  the  best, 
especially  some  that  is  prepared  from  cold  blanch- 
ed seeds,  with  the  eye  taken  out.  Some  chemisu 
are  said  lo  take  out  the  colour  from  the  foreign  oils, 
by  certain  additions,  and  sell  them  for  English,  or, 
as  it  is  called,  cold  drawn  castor  oil.  The  virositj 
communicated  to  the  oil  by  the  eyes  of  the  seedis 
may  be  got  rid  of  by  washing  the  oil  with  boiliny 


DISTn.LATlOxV. 


16 


water,  or  with  weak  oil  of  vitriol.  It  is  soluble  in 
warm  spirit  of  wine,  and  its  adulteration  may  tlms 
lie  discovej-ed,  if  thought  necessary;  but  as  all  the 
l;it  oils  have  nearly  similar  qualities,  the  taste  is 
sufficient  for  practical  purposes.  It  is  purgative  in 
doses  of  from  l-'2  an  oz.  to  1  1-2  oz.  floated  on 
«ome  distilled  water,  or  on  wine;  or  if  it  does  not 
asualiy  stay  well  on  the  stomach,  on  some  tincture 
i>l' senna;  or  maile  into  an  emulsion  with  yolk  ot 
egg,  and  a  little  distilled  water,  with  20  diops  of 
lavender,  and  a  tea-spoonful  of  simple  syrup;  it 
may  also  be  used  in  clysters.  It  is  particularly  use- 
ful where  a  stimulant  would  be  hurtful;  as  it  ojie- 
rates  quickly  without  disturbing  the  system;  also 
•xternally  in  swelling  pains.  Contrary  to  most  me- 
•Jicnes,  on  frequent  repetition  a  less  dose  is  sufti- 
;ient. 

0(7  of  croton. 
This  oil  is  extracted  from  Molucca  grains,  or 
♦urging  nuts.  In  its  chemical  qualities  it  agrees 
vith  castor  oil,  but  is  considerably  more  active,  as 
I  single  drop,  when  the  oil  is  genuine,  is  a  power- 
ed cathartic. 

Rape  oil. 
This  is  made  from  rape  seed;  it  dries  slowly, 
makes  but  a  soflish  soap,  fit  foi-  ointments:  the  mu- 
lilage  it  contains  may  be  got  rid  of,  in  a  great  mea- 
nire,  by  adding  half  an  ounce  of  oil  of  vitriol  to 
wo  pints  of  the  oil. 

To  pnirify  rape  oil. 
The  following  is  a  simple  method  of  rendering 
Tipe  oil  equal  to  spermaceti  oil,  for  the  purposes 
»f  illumination. 

Begin  by  washing  the  oil  with  spring  water: 
which  is  effected  by  agitating  the  oil  violently  with 
k  sixth  part  of  the  water.  This  separates  the  par- 
ticles of  the  oil,  and  mixes  those  of  the  water  inti- 
mately with  them.  After  this  operation,  it  looks 
like  the  yolk  of  eggs  beat  up.  In  less  than  forty- 
eight  hours  they  separate  completely,  the  oil  swim- 
ming at  the  top,  the  water,  with  all  feculent  and 
extraneous  ])articles,  subsiding  to  the  bottom.  This 
aiay  be  very  much  improved,  by  substituting  sea- 
water  in  the  place  of  fresh  water. 

By  the  process  of  washing,  the  oil  does  not  lose 
t  hundredth  part.  The  experiment  can  at  all 
'.imes  be  made  in  a  glass  decanter,  or  in  a  churn, 
with  a  cock  at  the  bottom,  the  water  to  come  up 
veiy  near  to  the  cock,  by  which  all  the  oil  can  be 
drawn  off,  after  it  has  deposited  its  impurities. 

Another  method. — To  100  parts  of  oil  add  1^  or 
2  of  concentrated  sulphuric  acid,  and  mix  the  whole 
well  by  agitation,  when  the  oil  will  become  turbid, 
and  of  a  blackish-green  colour.  In  about  three 
quarters  of  an  hour,  the  colouring  matter  will  be- 
j;in  to  collect  in  clots;  the  agitation  should  then  be 
discontinued,  and  clean  water,  twice  the  vveigiit  of 
the  sulphuric  acid,  be  added.  To  mix  the  water 
with  the  oil  and  acid,  a  further  agitation  of  half  an 
hour  will  be  requisite.  The  mass  may,  afterwards, 
be  left  to  clarify  for  eight  days,  at  the  end  of 
which  time  three  separate  fluids  will  be  perceived 
in  the  vessel;  the  upper  is  the  clear  oil,  the  next  is 
the  sulpliuric  acid  and  water,  and  the  lowest,  a 
black  mud  or  fecula.  Let  the  oil  then  be  separat- 
ed by  a  syphon  from  the  acid  and  water,  and  fil- 
trated through  cotton  or  wool;  it  will  he  nearly 
without  colour,  smell,  or  taste  and  will  burn 
i-learly  and  quietly  to  the  last  drop. 
To  purify  vegetable  oil. 
To  100  pounds  of  oil,  add  25  ounces  of  roche 
alhim,  and  mix,  dissolved  in  9  pounds  of  boiling 
water.  After  stirring  it  about  half  an  hour,  add  15 
«;»mces  of  nitric  acid,  still  continuing  to  stir  it. 
Let  it  stand  foity-eight  hours,  when  the  fine  oil  will 
swim  on  the  surface,  and  then  draw  it  off".  Such 
oil  is  used  all  over  the  contineot,  and  an  eqiud  ij 

V 


quantity  yields  double  the  light  C    whale  and  fish 
oil,  without  its  offensive  odour. 

To  make  pumphii*  oil. 

From  the  seeds  of  the  pumpkin,  which  are  gene- 
rally tlirovvn  awav,  an  abundance  of  an  excellent 
oil  may  be  extracted.  When  ()eeled,  they  yield 
much  more  oil  than  an  equal  quantit)'  of  flax.  This 
oil  burns  well,  gives  a  lively  light,  lasts  longer 
than  otlier  oils,  and  emits  very  little  smoke.  It 
has  been  used  on  the  continent  for  frying  fish,  &c. 
The  cake  remaining  after  the  extraction  of  the  oil 
may  be  given  to  cattle,  who  eat  it  with  avidity. 
Seech  nut  oil. 

Beech   nuts  are  not  otdy  an  excellent  food  for 
pigs,  but  they  are  known  to  yield  an  oil,  fit  for  com 
mon  ])in'i)oses,  by  the  usual  methods  of  extraction. 
To  extract  oil  from  grape  stones. 

In  Italy  an  useful  oil  is  drawn  from  the  grape 
stones.  In  order  to  separate  the  seeds  from  the 
husks  and  refuse  matter,  the  mash  is  put  into  9 
bucket  with  some  water,  and  worked  about  with 
the  hands,  until  the  seeds,  from  their  superior 
weight,  have  fallen  to  the  bottom  of  the  vessel. 
They  arc  then  to  be  removed  and  dried  in  the  sun, 
or  by  any  other  way,  as  soon  as  possible;  when  a 
sufficient  quantit}'  is  collected,  the  whole  is  to  be 
ground  in  the  same  kind  of  mill  that  is  used  for 
hemp  and  cole-seed:  being  then  cold  drawn,  a  fine 
oil  is  procured,  which  is  scarcely  distinguishable 
from  common  olive  oil.  The  refuse  matter,  being 
scalded  in  a  little  hot  water,  yields  a  fresh  portion 
of  oil,  though  of  an  inferior  quality,  which  burns 
excellently  well  in  a  lamp,  giving  out  no  unplea- 
sant odour,  and  very  little  smoke.  By  taking  the 
loppings  or  prunings  of  the  vine,  excellent  vinegar 
may  be  made  from  the  same,  and  even  wine  with 
the  aid  of  sugar. 


ANIMAL  OILS  AND  FATS. 

nog''s  lard. 

This  is  obtained  like  the  rest  of  the  animal  tats 
from  (he  raw  lard,  by  chopping  it  fine,  or  rather 
rolling  it  out  to  break  the  cells  in  which  the  fat  is 
lodged,  and  then  melting  the  fat  in  a  water  bath, 
or  other  gentle  heat,  and  straining  it  whil<»  warm; 
some  boil  them  in  water;  but  the  fats,  thus  obtain 
ed,  are  apt  to  grow  rank  much  sooner  tl^an  when 
melted  by  tnemselves. 

cA  eors  feet  or  trotter  oil. 

Obtained  by  boihng  neat's  feet,  tripe,  &c.  n 
water;  it  is  a  coarse  animal  oil,  very  emollient,  and 
much  used  to  soften  leather. 

To  purify  trotter  oil. 

Put  1  quart  of  troltei  oil  into  a  vessel  containing 
a  quart  of  rose-water,  and  set  them  over  a  fire  till 
the  oil  melts  and  mixes  with  the  rosewater.  Stir 
well  with  a  sj)0on.  When  properly  combined, 
take  the  vessel  from  the  fire,  and  let  it  cool.  Now 
take  off  the  oil  with  a  spoon,  and  add  rose-water, 
as  before.  When  the  cil  is  again  separated  and 
cleansed,  set  it  in  a  cool  place.  The  principal  use 
of  trotter  oil  is  lot  the  m'-iking  of  cold  cream,  in 
which  its  qualities  exceed  those  of  every  other  oil. 
To  prepare  oil  from  yolks  of  eggs. 

Boil  the  eggs  hanl,  and  after  separating  the 
whites  break  the  yolks  into  two  or  three  pieces, 
and  roast  them  in  a  fiying  ])an  till  the  oil  begins  to 
exude;  then  press  them  with  very  great  force. 
Fifty  eggs  yield  about  5  ounces  of  oil.  Old  eggs 
yield  tlie  greatest  (juantily. 

Another  method. — Dilute  the  raw  yolks  with  a 
large  proportion  ot  water,  and  add  spirit  of  wine 
to  separate  the  albumen,  when  the  oil  will  rise  on 
the  top  after  standing  some  time,  and  thus  may  We 
sc^aiated  by  a  funnel. 


169 


UNn^RSAI    RECEIPT  BOOK. 


7'o  refine,  apermnceti. 

Sperrnaceti  is  iisuallv  liroiisrlit  home  in  casks; 
and,  in  some  cases,  has  so  little  oil  mixed  with  it 
as  to  obtain  the  denomination  of  nead  matter.  It 
is  ot  the  consistence  of  a  stiff  ointment,  of  a  yel- 
lowish colour,  and  not  tenacious.  Resides  the 
.lead  matter,  there  is  also  a  quantity  of  sperm  ob- 
tained from  the  oil  by  filtration.  Indeed,  in  all 
pood  spermaceti  lamp  oil,  which  is  not  transpf<rent, 
particles  of  the  sperm  ii)av  be  seen  floating. 

Having  the  head-matter,  or  filtered  sperm,  in 
order  to  purify  it,  first  put  it  into  hair  cloths,  and 
with  an  iron  plate  between  each  clolh,  to  the  num. 
ber  of  half  a  dozen,  or  more,  sid)iiiit  it  to  the  ac- 
tion of  an  iron  screw-y)ress;  and,  as  the  oil  does 
not  separate  very  readily,  it  will,  in  general,  be  ne- 
cessary to  let  the  cakes  of  sperm  be  pressed  three 
different  times.  Trie  third  time  the  cakes  will  be- 
come so  diT  that  they  may  be  liroken  in  small 
pieces  with  little  trouble,  and  then  put  in  a  furnace 
containing  l-3d  water,  and  2-3ds  cake.  Let  the 
fire  be  raised  sufficiently  under  the  furnace  to  melt 
the  cake,  which  it  will  do  before  the  water  begins 
to  boil:  after  which,  boil  the  whole  together  for 
about  half  an  hour,  taking  off,  during  the  boiling, 
what  scum  and  other  extraneous  bodies  rise  to  the 
top;  then  let  the  wh  jle  be  dipped  out  into  a  tub,  or 
other  coolers.  After  it  is  completely  cold,  take  off 
(he  cake  of  spermaceti,  which  will  be  on  the  top  of 
the  water,  and  cut  it  into  pieces.  Suppose,  for  ex- 
ample, that  the  cake  weighs  one  hundred  weight, 
it  will  be  necessary  to  have  a  furnace,  or  rather  a 
moveable  kettle,  where  the  light  is  thrown  in  such 
a  way  that  the  process  can  be  observed.  Having 
taken  one  hundred  weight  of  the  unrefined  sper- 
maceti, prepared  as  above,  melt  it  together  with 
about  3  gallons  of  water.  As  soon  as  it  begins  to 
boil,  add,  frotn  time  to  time,  small  portions  of  the 
following  liquor,  say  half  a  pint  at  a  time: — Take 
of  the  alkaline  salt,  or  pot-ash,  7  pounds.  Pour  on 
it  '2  gallons  of  water;  let  them  stand  together  twen- 
ty-four hours,  and  from  the  top  dip  off  the  ley  as 
wanted,  adding  more  water  occasionally  till  the  al- 
kali IS  exhausted.  After  boiling  the  spermaceti 
t'"or  about  four  hours,  having  during  the  process  ta- 
ken off  the  scum  as  it  arose,  let  the  kettle  be  re- 
moved from  the  fire,  and  after  remaining  about  a 
!|uarter  of  an  hour,  dip  off  the  spermaceti  into 
suitable  coolers.  This  process  must,  in  general, 
be  repeated  three  times.  The  third  time,  if  the 
processes  have  been  properly  conducted,  the  sper- 
maceti will  be  as  clear  as  cry"  al;  and  then,  after  it 
is  cool,  the  only  thing  necessary  to  make  it  fit  for 
sale,  is  to  cut  it  into  moderately  small  pieces, 
when  it  will  break  into  that  fiakey  appearance 
which  it  has  in  the  shops. 

To  sweeten,  purify,  and  refine  Greenland  -whale 
and  seal  oil. 

The  oil,  in  its  raw  state,  is  filtered  through  bags, 
about  41  inches  long,  with  circular  mouths,  ex- 
tended by  a  wooden  hoop,  about  15  inches  in  dia- 
meter, fixed  thereto.  These  b;igs  are  made  of  jean, 
lined  with  flannel;  between  which  jean  and  flannel 
powdered  charcoal  is  placed,  throughout,  to  a  re- 
gular thickness  of  about  half  an  inch,  torthe  purpose 
oif  retaining  the  glutinous  particles  of  the  oil,  and 
straining  it  from  impurities;  and  the  bags  are 
(juilted,  to  prevent  the  charcoal  from  becoming 
thicker  in  one  part  than  another,  and  to  keep  the 
linings  more  compact.  The  oil  is  pumped  into  a 
Im-ge  funnel,  made  of  tin,  annexed  to  the  pump 
through  a  perpendicular  pipe,  and  passed  from  the 
funnel  into  another  pipi--  placed  over  the  bags  hori- 
zontally, from  whence  it  is  introduced  into  them 
by  cocks.  The  oil  runs  from  the  filtering  hags  in- 
to a  cistern,  about  8  feet  long  by  4  feet  jroad,  and 
♦^  deep,  made  of  wood,  and  lined  with  lead,  and 


containing  water  at  the  bottom,  about  the  depth  nt 
5  or  fi  inches,  in  whicfi  are  dissolved  aliout  6  ounce; 
of  blue  vitriol,  for  the  purpose  of  drawing  dour, 
the  glulincus  and  offensive  paiticles  of  the  oil. 
which  have  escaped  throvigh  the  charcoal,  and 
thereby  rendering  it  clean  and  free  from  the  un- 
pleasant smell  attendant  upon  the  oil  in  the  kaw 
state;  and,  in  order  to  enable  the  (>il  thus  to  run 
from  the  bags,  they  are  hung  in  a  frame  or  rack, 
made  like  a  ladder,  with  the  spokes  or  rails  at  suf- 
ficient distances  to  receive  the  hoop  of  the  bag  be- 
tween two;  and  such  frame  or  rack  is  ])laced  in  a 
horizontal  position  over  the  cistern.  The  oil  is 
suffered  to  run  into  the  cistern  until  it  st.'Ands  to 
the  depth  of  about  2  feet  in  the  water,  and  thereto 
remain  for  3  or  4  days,  (according  to  the  quality  of 
the  oil),  and  is  then  di-awn  off  by  a  cock,  which  is 
fixed  in  the  cistern  a  little  above  the  water,  into  a 
tub  Of  other  vessel,  when  it  will  be  found  to  be 
considerably  purified  and  refined,  and  the  oil,  after 
having  imdergone  this  ojjeratiun,  may  be  rendered 
still  more  pure,  by  ])assing  a  secontl  or  third  time 
through  similar  bags  and  cisterns.  But  the  oil,  al- 
ter such  second  and  third  process,  is  drawn  off  into, 
and  filtered  through,  additional  bags,  made  (A 
jean,  lined  with  flannel,  inclosed  in  other  bags, 
made  of  jean,  doubled,  when  the  process  is  com- 
plete. 

To  purify  fish  oils,  and  apply  the  refuse  to  iisefiu 
purposes. 
The  object  of  this  invention  is  tlie  refining  not 
only  of  fish-oil,  but  of  tlie  oils  obtained  from  all 
animal  substances,  and  also  from  expressed  vege- 
tables. The  mode  of  performing  this  is  by  mixing 
the  oil  with  an  infusion  of  tannin.  Mr  S\)eer6,  of 
Dublin,  recommends  the  tannin  of  oak-bark,  but 
any  tannin,  whether  natural  from  oak  or  other 
barks,  or  artificial,  will  answer  the  purpose.  The 
mode  which  he  ])refers  is  the  following:  Take  equal 
quantities  of  oil  and  soft  water;  in  the  water  infus< 
and  agitate  for  a  day  or  two  about  one-tenth  part  of 
its  weight  of  tannin;  it  is  then  to  be  drawn  off  fine, 
and  the  oil  and  water  to  be  mixed  and  boiled  for 
some  time,  and  then  set  by  to  cool.  The  tanyiin 
will,  by  means  of  chemical  attraction,  unite  with 
the  gelatine  or  mucilage,  and,  being  heavier  than 
!  oil,  will  sink  below  it;  but  being  lighter  than  water 
it  will  swim  above  it;  in  other  words,  this  refuse 
matter  will  be  found  between  the  oil  and  the  water. 
The  oil  is  first  to  be  drawn  oft' and  then  the  refuse 
matter  may  be  obtained.  This  matter  may  be  ap- 
plied to  the  formation  of  cements  and  stucco;  or  to 
the  composition  of  paints  and  varnishes;  or  to  t!ie 
composition  of  an  excellent  blacking  for  leatiier, 
which  will  by  that  means  be  made  water-proof. 

Another  method. — A  method  of  purifying  com- 
mon fish-oil,  and  rendering  it  equal  to  the  best 
sperm  oil,  b}'  the  use  of  animal  charcoal,  has  late- 
ly been  discovereil  in  Denmark.     The  description 
is  very  incomplete,  but  mentions  that  beef  l)ones, 
which  have  been  boiled,  are  made  into  animal  char- 
:  coal  in  a  peculiar  way.  The  charcoal  is  mixed  with 
:  the  oil,  and  repeatedly  agitated  for  two  niontiis. 
I  after  which  it  is  filtered  through  several  strata  ot 
charcoal,  and  used  as  soon  as  made.   The  quantity 
of  gas  evolved  by  the  bones  in  the  operation  is  con- 
siderable, and  is  used  for  lighting  tje  manufactorj' 
!  and  adjacent  buildings.     The  residuum  is  mixed 
I  with  clay  for  fuel.     The  loss  in  this  process  is  'es- 
timated at  15  per  cent.,  and  the  gain  is  equal  to  4C 
per  cent.,  leaving  a  balance  in  favour  of  the  dis- 
covery of  25  per  cent. 

The  peculiar  method  of  making  the  charccal, 
probablv  consists  in  not  hea'ing  the  bones  too  much, 
it  is  well  known  by  the  animal  charcoal  mskei-s  i» 
Ijondon,  that  if  the  temperature  be  raised  too  high 
the  charcoal  is  "worth  nothing. 


COOKERY. 


II  i 


.Another. — Take  a  g^allon  of  crude  stinkino;  oil, 
nd  mix  with  it  a  quarter  oi  an  ounce  of  powoereil 
halk,  a  (luarter  of  an  ounce  ol  lime,  slaked  in  tlie 
air,  ard  lialf  a  pint  of  watei-;  stir  them  together; 
Rnd  when  they  have  stood  some  liours,  add  a  pint 
of  vater,  and  two  ounces  of  pearl-ashes,  and  place 
the  mixture  over  a  fire  that  will  just  keep  it  sim- 
mering, till  the  oil  appears  of  a  light  amber  co- 
lour, and  has  lost  all  smell,  except  a  hot,  greasy, 
Soap-like  scent.  Then  superadd  iialf  a  pint  of  wa- 
fer in  which  one  ounce  of  salt  has  been  dissolved, 
and  having  boiled  it  half  an  hour,  pour  tlie  mix- 
ture into  a  proper  vessel,  and  let  it  stand  for  some 
days,  till  the  oil  and  water  separate. 

If  this  operation  be  repeated  several  times,  di- 
minishing each  time  the  quantity  of  ingredients 
orie  Vialf,  the  oil  may  be  brought  to  a  vei-y  light 
colour,  and  be  rendered  equally  sweet  with  the 
common  spermaceti  oil. 

Oil  purified  in  this  manner  is  found  to  burn 
much  better,  and  to  answer  better  the  purposes  of 
tJie  woollen  manufacture.  If  an  oi!  be  wanted  thick- 
er and  more  unctuous,  this  may  be  rendered  so  by 
tne  addition  of  tallow  or  fat. 


I  To  prepare  oils  for  the  mamifactwe  of  hard  soap 
Let  the  oil  be  ground  in  a  mill,  "along  with  » 

I  quantity  of  fine  new-slaked  lime,  till  it  becomes  of 
the  consistence  of  thick  cream:  this  being  dc  ne,  lei 
an  iron  pan  be  filled  one-eighth  full  of  this  mix- 
ture, to  which  is  to  be  added  an  equal  quantity  of 
unprepared  oil,  the  whole  being  well  stirred  to. 
gether.  A  brisk  fire  is  now  to  be  made  under  t.'it 
pan,  the  contents  of  which  will  soon  swell  to  the 
top,  and  afterwards  subside;  the  fire  and  stirring 
must,  however,  be  still  kept  up,  till  the  mixture 
begins  to  swell  and  boil  a  second  time,  emitting 
thick  clouds  of  steam;  another  portion  of  oil  is  now 
to  be  added  and  stirred  briskly  in,  till  this  ebulli- 
tion is  suppressed;  the  lime  being  now  united  to 
the  oil,  the  mass,  when  cold,  will  be  of  the  consist- 
ence of  wax.  To  make  haid  soap  with  the  oil  thus 
prepared,  let  tallow,  rosin,  grease,  or  unprepared 
oil,  be  added  in  the  pro|)ortion  of  one  half,  and 
melted,  to  which  add  a  ley,  made  of  mineral  al- 
kali. When  a  perfect  combination  has  taken  place, 
by  boiling  and  stirring,  let  the  soap  be  taken  out, 
and  cleansed  into  frames:  from  which  there  will 
be,  as  usual,  a  small  discharge  of  impure  ley,  after 
which  the  soap  is  ready  for  use. 


CUEtlBTART  ARTS. 


COOKERY. 

To  boil  Treats,  &c. 
rhis  most  simple  of  culinary  processes  is  not 
often  performed  in  perfection,  though  it  does  not 
require  so  much  nicety  and  attendance  as  roasting; 
to  skim  the  pot  well,  and  to  keep  it  moderately 
boiling,  and  to  know  how  long  the  joint  requires, 
comprehends  the  most  useful  point  of  this  branch 
of  cookery.  The  cook  must  take  especial  care  that 
the  water  really  boils  all  the  while  she  is  cooking, 
or  she  will  be  deceived  in  the  time.  An  adept  cook 
will  manage  with  much  less  fire  for  boiling  than 
she  uses  for  roasting,  and  to  last  all  the  time  with- 
out much  mending.  When  the  water  is  coming 
to  a  boil  there  will  always  rise  from  the  cleanest 
meat  a  scum  to  the  top,  this  must  be  carefully  taken 
off  as  soon  as  it  appears,  for  on  this  depends  the 
good  appearance  of  a  boiled  dinner.  When  you 
have  skimmed  it  well,  put  in  a  little  cold  w.tter, 
which  will  throw  up  the  rest  of  it.  If  let  alone,  it 
soon  boils  down  and  sticks  to  the  meat,  which,  in- 
stead of  looking  white  and  healthful,  will  have  a 
eoarse  and  uninviting  appearance. 

Many  cooks  put  in  milk  to  make  what  they  boil 
look  white,  but  this  does  more  harm  than  good; 
others  wrap  the  meat  in  a  cloth;  but  if  it  is  well 
skimmed  it  will  have  a  much  more  delicate  ap- 
pearance than  when  it  is  muffled  up. 

Put  the  meal  into  cold  water  in  tlie  proportion 
of  about  a  quart  to  every  pound  of  meat;  it  should 
remain  covered  during  the  whole  process  of  boil- 
ing, but  only  just  so.  Water  beyond  what  is  ab- 
solutely necessaiT^  renders  the  meat  less  savoury 
and  weakens  the  broth. 

The  water  should  be  gradually  heated  accord- 
ing to  the  thickness,  See.  of  the  article  boiled;  for 
nisiance,  a  leg  of  mutton  of  10  lbs.  weight  should 
be  placed  over  a  moderate  fire,  which  will  gi-adu- 
ally  heat  the  water  without  causing  it  to  boil,  for 
about  fon>'  minutes.     If  the    water  boils  much 


sooner,  the  meat  will  be  hardened,  and  shrink  uj- 
as  if  it  were  scorched.  Reckon  the  time  from  its 
first  coining  to  a  boil;  the  slower  it  boils  the  ten- 
derer, the  plumper,  and  whiter  it  will  be.  For 
those  who  choose  their  food  thoroughly  cooked, 
twenty  minutes  to  a  pound  will  not  be  found  too 
much  for  gentle  simmering  by  the  side  qf  the  fire. 
Fresh  killed  meat  will  take  much  longer  time 
boiling  than  that  which  has  been  kept  till  what  the 
butchers  call  ripe;  if  it  be  fresh  killed  it  will  be 
tough  and  hard  if  stewed  ever  so  long,  and  ever  so 
gently.  The  size  of  the  boiling  pots  should  be 
adapted  to  what  they  are  to  contain;  in  small  fa- 
milies we  recommend  block  tin  sauce-pans.  &c.  as 
lightest  and  safest,  taking  care  that  the  covers  fit 
close,  otherwise  the  introduction  of  smoke  may  be 
the  means  of  giving  the  meat  a  bad  taste.  Beef'and 
mutton  a  little  underdone  is  not  a  great  fault,  but 
lamb,  pork,  and  veal  are  uneatable  and  truly  un- 
wholesome, if  not  thoroughly  boiled.  Take  care 
of  the  liquor  in  which  poultiy  or  meat  has  been 
boiled,  as  an  addition  of  peas,  herbs,  &c.  will  con- 
vert it  into  a  nourishing  soup. 

To  bake  meats,  &c. 

This  is  one  of  the  cheapest  and  most  convenient 
ways  of  dressing  a  dinner  in  small  families,  and 
although  the  general  superiority  of  roasting  must 
be  allowed,  still  certain  joints  and  dishes,  such  as 
legs  and  loins  of  pork,  legs  and  shoulders  of  mut- 
ton, and  fillets  of  veal,  will  bake  to  great  advan- 
tage, if  the  meat  be  good.  Besides  those  joints 
above  mentioned,  we  shall  enumerate  a  few  baked 
dishes  which  may  be  particularly  recommended. 

A  pig  when  sent  to  the  baker  prepared  for  bak- 
ing, should  have  its  ears  and  tail  covered  with  but- 
tered paper,  and  a  bit  of  butter  tied  up  in  a  piece 
of  linen  to  baste  the  back  with,  otherwise  it  will  be 
apt  to  blister.  If  well  baked  it  is  considered  equal 
to  a  roasted  one. 

A  goose  prepared  the  same  as  for  roasting,  or  a 


164 


UXIVERSAL  UECEIPT  BOOK. 


duck  placed  upon  a  stand  and  turned,  as  soon  as  one 
side  is  done,  up>)n  the  other,  are  equally  good. 

A  buttock  of  beef,  prepared  as  follows,  is  par- 
ticularly fine:  after  it  has  been  put  in  salt  about  a 
week,  let  it  be  well  washed  and  put  into  a  br.;*"n 
earthen  pan  with  a  (lint  of  water;  cover  the  [>jn 
tight  over  with  2  or  3  thicknesses  of  cap  paper,  and 
give  it  four  or  five  hours  in  a  moderately  healed 
oven. 

A  ham,  if  not  too  old,  put  in  soak  for  an  hour,  ta- 
ken out  and  baked  in  a  moderately  heated  oven, 
cuts  fuller  of  gi'avy,  and  of  a  finer  flavour  than  a 
boiled  one. 

Cod  fish,  haddock,  and  mackarel,  should  have  a 
dust  of  flour  and  some  bits  of  butter  s|)read  over 
them.  Eels  when  large  and  stuffed,  herrings  and 
sprats,  are  put  in  a  brown  pan,  with  vinegar  and  a 
little  spice,  and  tied  over  with  paper. 

A  hare,  prepared  the  same  as  for  roasting,  with 
a  few  bits  of  butter  and  a  little  milk,  put  into  tlie 
dish  and  basted  several  times,  will  be  found  nearly 
equal  to  roasting:  in  the  same  manner  Itgs  and 
shins  of  beef  will  be  equally  good  with  proper  ve- 
getable seasoning. 

To  roast  meats,  &c. 

The  first  thing  requisite  fur  roasting  is  to  have  a 
strong  steady  fire,  or  a  clear  brisk  one,  according; 
to  the  size  and  weight  of  the  joint  that  is  put  down 
to  the  spit.  A  cook,  who  does  not  attend  to  this, 
will  prove  herself  totally  incompetent  to  roast  vic- 
tuals properly.  All  roasting  should  be  done  open 
to  the  air,  to  ventilate  the  meat  from  its  gross 
fumes,  otherwise  it  becomes  baked  instead  of  roast- 
e<i.  The  joint  should  be  put  down  at  such  a  dis- 
>iiice  from  the  fire  as  to  imbibe  the  heat  rather 
quickly,  otherwise  its  plumpness  and  good  quality 
will  be  gradually  dried  up,  and  it  will  turn  sbriv- 
elly,  and  look  meagre.  When  the  meat  is  first  put 
down,  it  is  necessary  to  see  that  it  balances  well 
on  the  spit,  otherwise  the  process  of  cooking  will 
be  very  troublesome.  When  it  is  warm,  begin  to 
baste  it  well,  which  prevents  the  nutritive  juices 
escaping;and,  if  required,  additional  dripping  must 
be  used  for  that  purpose. 

As  to  sprinkling  with  salt  while  roasting,  most 
able  cooks  dispense  with  it,  as  the  penetrating  par- 
ticles of  the  salt  have  a  tendency  to  draw  out  the 
snimal  juices;  however,  a  little  salt  thrown  on, 
when  first  laid  down,  is  sometimes  necessary,  with 
strong  meats.  When  the  smoke  draws  towards 
the  fire,  and  the  dropping  of  the  clear  gra\'y  begins, 
it  is  a  sure  sign  that  the  joint  is  nearly  done. 
Then  take  oft' the  paper,  baste  well,  and  dredge  it 
"ith  flour,  which  brings  on  that  beautiful  browu- 
tess  which  makes  roasted  meats  look  so  inviting. 

With  regard  to  the  time  necessary  for  roasting 
larious  meats,  it  will  vary  according  to  the  diffe-r- 
ent  sorts,  the  time  it  has  been  kept,  and  the  tempe- 
ruture  of  the  weather.  In  summer,  20  minutes  may 
be  reckoned  equal  to  half  an  hour  in  winter.  A 
good  skreen,  to  keep  off  the  chilling  currents  of  air, 
is  essentially  useful,  'l  he  old  housewife's  rule  is 
to  allow  rather  more  than  a  quarter  of  an  hoiU'  to 
;ach  pound,  and  iu  most  instances  it  proves  prac- 
tically correct. 

In  roasting  mutton  or  larah,  the  loin,  the  chine, 
»nd  the  saddle,  must  have  the  skin  raised,  and 
lifcevered  on;  and,  when  nearly  done,  take  ofithis 
*kin,  and  baste  and  flour  to  froth  it  up. 

Veal  requires  roasting  brown,  and  if  a  fillet  or 
loin,  be  sure  to  paper  the  fat,  that  as  little  of  it 
may  be  lost  as  possible.  When  nearly  done,  baste 
it  with  butter  and  dredge  with  flour. 

Pork  should  be  well  done.  When  roasting  a  loin, 
cut  the  skin  across  with  a  sharp  knife,  otherwise 
the  crackling  is  very  awkward  to  manage.  Stuff" 
Ute  knuckle  part  with  sage  and  onion,  and  skewer 


it  up.  Put  a  little  drawn  gravy  in  the  dish,  and 
serve  it  up  with  apple  sauce  in  a  turene.  A  S]):u\  - 
rib  should  be  basted  with  a  little  butter,  a  liMlf 
dust  of  flour,  and  some  sage  and  onions  shrei' 
small.  Apple  sauce  is  the  only  one  which  suits  thi- 
dish. 

Wild  fowls  require  a  clear  brisk  fire,  and  should 
be  roasted  till  they  are  of  a  light  brown,  but  nol 
too  much;  yet  it  is  a  common  fault  to  roast  iheni 
till  the  gravy  runs  out,  thereby  losing  their  fine 
flavour. 

Tame  fowls  require  more  roasting,  as  the  heat  is 
longer  in  penetrating:  they  should  be  often  basted, 
in  order  to  keep  up  a  strong  froth,  and  to  improve 
their  plumpness. 

Pigs  and  geese  should  be  thoroughly  roasted  be- 
fore a  good  fire,  and  turned  quickly. 

Hares  and  rsibbits  require  time  and  care,  espe- 
cially to  have  the  ends  sufficiently  done,  and  to  re- 
medy that  raw  f'.  scolouring  at  the  neck,  &c.  which 
proves  often  so     >jectionable  at  table. 
'J'o  Tfjidate  time  in  ccokery. 

JMutton. — A  leg  of  8  lbs.  will  require  two  hours 
and  a  half.  A  chine  or  saddle  of  10  or  11  lbs.  two 
hours  and  a  half.  A  shoulder  of  7  lbs.  one  hous 
and  a  half.  A  loin  of  7  lbs.  one  liour  and  three 
quarters.  A  neck  and  oreast,  about  the  same  time 
as  a  loin. 

Jieef. — The  surloin  of  15  lbs.  from  three  hours 
and  three-quarters  to  four  hours.  Ribs  of  beef 
from  15  to  20  lbs.  will  take  tlii-ee  hours  to  three 
hours  and  a  half. 

Veal. — A  fillet  from  i2  to  16  lbs.  will  take  from 
four  to  five  hours,  at  a  good  fire.  A  loin,  upon  the 
average,  will  take  three  hours.  A  shoulder,  from 
three  hours  to  three  hours  and  a  half.  A  neck,  two 
hours.  A  breast,  from  an  hour  and  a  half  to  two 
hours. 

Lamb. — Hind  quarter  of  8  lbs.  will  take  from  an 
hour  and  three-quarters  to  two  hours.  Fore-quar- 
ter of  10  lbs.  ab'  ut  two  hours.  Leg  of  5  lbs.  from 
an  hour  and  a  quarter  to  an  iiour  and  a  half.  Shoul- 
der, or  breast,  with  a  quick  fire,  an  hour. 

Pork. — A  leg  of  8  lbs.  will  require  about  three 
hours.  Griskin,  an  hour  and  a  half.  A  spare-rib 
of  8  or  9  lbs.  will  lake  from  two  hours  and  a  half 
to  three  h'\  jrs,  to  roast  it  thoroughly.  A  bald 
spare-rib  of  8  lbs.  an  hour  and  a  quarter.  A  loin  of 
5  lbs.  if  verj'  fat,  from  two  hours  to  two  hours  and 
a  half.  A  sucking  pig,  of  three  weeks  old,  about 
an  hour  and  a  half. 

Poultry. — A  very  large  turkey  will  require  about 
three  hours;  one  of  10  lbs.  two  hours;  a  small  od« 
an  hour  and  a  half. 

A  full-grown  fowl,  an  hour  and  a  quarter;  a  mo- 
derate sized  one,  an  hour. 

A  pullet,  from  half  an  hour  to  40  minutes. 

A  goose,  full  grown,  from  au  hour  and  a  half  to 
two  h^jurs. 

A  green  goose,  40  minutes. 

A  duck,  full  size,  from  30  to  50  minutes. 

Veniso7i. — A  buck  haunch  which  weighs  from  30 
to  25  lbs.  will  take  about  four  hours  and  a  half 
roasting:  one  from  12  to  18  lbs.  will  take  three 
hours  and  a  quarter. 

To  broil. 

This  culinaiy  branch  is  very  confined,  but  excel- 
lent as  respects  chops  or  steaks;  to  cook  which  in 
perfection,  the  fire  should  be  clear  and  brisk,  and 
the  grid-iron  set  on  it  slanting,  to  prevent  the  fat 
dropping  in  it.  In  addition,  quick  and  frequent 
tmning  will  ensure  good  flavour  in  the  taste  of  the 
article  cooked. 

To  fry  meais,  &c. 

Be  always  careful  to  keep  the  frying-pan  clean, 
and  see  that  it  is  properly  tinned.  When  frying 
aiiT  sort  ot  fish,  first  drj'  them  in  a  cloth,  and  then 


COOKERY. 


165 


flour  them.  Put  into  the  pan  plenty  of  dripping, 
or  hog's  larfl,  and  let  it  be  boiling  hot  before  put- 
•ing  in  the  fish.  Butter  is  not  so  good  for  tlie  pur- 
pose, as  it  is  apt  to  burn  and  blacken,  and  make 
tliein  soft.  When  they  are  fried,  put  them  in  a 
ilish,  or  hair  sieve,  to  drain,  before  they  are  sent 
10  table.  Olive  oil  is  tlie  best  article  for  fning, 
but  it  s  very  expensive,  and  bad  oil  spoils  every 
tiling  that  is  dressed  with  it.  Steaks  and  chops 
should  be  put  in  when  the  liquor  is  hot,  and  done 
(|uickl\'',  of  a  light  brown  and  turned  often.  Sau- 
sages should  be  done  gradually,  which  will  prevent 
(heir  bursting. 

'I'o  make  a  savovry  dish  of  veal. 

Cut  some  large  scollops  from  a  leg  of  veal, 
spread  them  on  a  dresser,  dip  them  in  rich  egg  bat- 
ter; season  them  with  cloves,  mace,  nutmeg,  and 
nepper  beaten  fine;  make  force-meat  with  some  of 
the  veal,  some  beef  suet,  oysters  chopped,  sweet 
iierb^  shred  fine;  strew  all  these  over  the  collops, 
roll  and  tie  them  up,  put  tiiem  on  skewers  and 
rnast  them.  To  the  rest  of  the  force-meat,  add 
two  raw  eggs,  roll  them  in  balls  and  fry  them.  Put 
lliem  into  the  dish  with  the  meat  when  roasted: 
»iid  make  the  sauce  with  strong  broth,  an  anchovy 
3r  a  shalot,  a  little  white  wine  and  some  spice.  Let 
•t  stew,  and  thicken  it  with  a  piece  of  butter  rolled 
in  flour.  Pour  the  sauce  into  the  dish,  lay  the 
meat  in  with  the  force-meat  balls,  and  garnish  with 
ieraon. 

Ijamh''s  kidneys,  au  vin. 

Cut  your  kidneys  lengthways,  but  not  through, 
;iut  four  or  five  on  a  skewur,  lay  them  on  a  grid- 
/lon,  over  clear,  lively  coals,  pouring  the  red  gravy 
into  a  bowl  each  time  they  are  turned;  five  minutes 
on  the  grid-iron  will  do.  Take  them  up,  cut  them 
ill  pieces,  put  them  into  a  pan  with  the  gravy  you 
i:ave  saved,  a  large  lump  of  butter,  with  pepper, 
;dt,  a  pinch  of  flour,  glass  of  Madeira,  (champagne 
!  s  better)  fry  the  whole  for  two  minutes,  and  serve 
very  hot. 

To  dress  afoiul  -with  thejlavour  of  game. 

Cut  the  meat  of  a  long-kept  rabbit  in  thin  slices; 
hiy  them  on  a  dish,  and  season  with  pepper  and 
^alt,  chopped^'»rsley,  chibol,  shallots,  and  a  little 
fine  oil;  split  a  fowl  at  the  back,  bone  it  all  to  the 
itgs  and  wings,  stuff  it  with  this,  then  sew  it  up, 
snd  give  it  its  natural  form;  brace  it  with  slices  of 
Veal  and  ham,  covered  over  with  slices  of  bacon; 
s  lak  it  about  a  quarter  of  an  hour,  then  add  a  glass 
of  white  wii.e,  a  Utile  broth,  a  faggot,  pepper  and 
salt;  when  done,  sift  and  skim  the  sauce,  add  a  lit- 
tle cullis,  and  serve  up  the  fowl. 

To  make  artijidal  eggs  and  bacon. 

Make  clear  blancmange  in  a  white  dish,  cut  it 
i  ito  rounds  with  the  top  of  a  tea-cup,  and  lay  them 
o;i  the  dish  on  which  it  is  to  be  served;  make  yel- 
low Dutch  flummery,  run  it  into  a  small  tea-cup, 
in  the  form  of  the  yolk  of  an  egg,  and  place  one  on 
each  round  of  the  blancmange.  Cut  six  straight 
pieces  of  blancmange,  on  which  lay  three  streaks 
of  preserved  damsons,  and  serve  all  on  the  same 
dish. 

Breast  of  veal,  glacee. 

Cut  your  breast  as  square  as  possible;  bone  it, 
and  draw  the  cut  pieces  together  with  a  thread;  put 
ii  into  a  pan  with  a  ladle  of  veal  bouillon,  cover  it 
«ith  slices  of  salt  pork  and  a  buttered  paper,  pre- 
I  iously  adding  two  carrots  in  bits,  four  onions  in 
ilices,  two  bay  leaves,  two  cloves,  pepper  and  salt; 
♦ut  some  coals  on  the  lid  as  well  as  below;  when 
two-thirds  done  take  out  the  vegetables,  reduce 
rour  gravy  to  jelly,  turn  your  meat,  and  set  on  the 
cover  till  done;  it  takes  in  all  two  hours  and  a  half 
over  a  very  ijentle  fire. 

Slioidder  en  galantine. 

Bone  a  fat,  fleshy  shoulder  of  veal,  cut  ulT  the 


ragged  pieces  to  make  your  stuffing,  vtz  one  poun<1 
of  veal  to  one  pound  ot  salt  pork  minced  extremely 
fine,  well  seasoned  with  salt,  pepper,  spices,  and 
mixed  with  three  eggs,  spread  a  layer  of  this  stuf- 
fing well  minced  over  the  whole  shoulder  to  the 
depth  of  an  inch,  over  this,  mushrooms,  slips  of 
bacon,  slices  of  tongue,  and  carrots  in  threads,  co- 
ver this  with  stuffing  as  before,  then  another  layei 
of  mushrooms,  bacon,  tongue,  &c.  when  al!  youi 
stuffing  is  used,  roll  up  your  shoulder  lengthways, 
tie  it  with  a  thread,  cover  it  with  slips  of  lardine 
and  tie  it  up  in  a  clean  white  cloth;  put  into  a  po' 
the  bones  of  the  shoulder,  two  calves'  feet,  slips  of 
bacon,  six  carrots,  ten  onions,  one  stuck  with  four 
cloves,  four  bay  leaves,  thyme,  and  a  large  faggoi 
of  pirsley  and  shallots,  moisten  the  whole  with 
bouillon;  put  in  your  meat  in  the  cloth  and  boil 
steadily  for  three  hours.  Try  if  it  is  done  with  the 
larding  needle;  if  so,  take  it  up,  jjress  all  the  liquor 
from  it,  and  set  it  by  to  grow  cold;  pass  your  jelly 
through  a  napkin,  put  two  eggs  in  a  pan,  whip  them 
well  and  pour  the  strained  liquor  on  them,  mixing 
both  together,  add  peppercorns,  a  little  of  the  four 
spices,  a  bay  leaf,  thyme,  parsley;  let  all  boil  gent- 
ly for  half  an  hour,  strain  it  through  a  napkin,  p«l 
your  shoulder  on  its  dish,  pour  the  jelly  over  ansJ 
serve  cold. 

Shoulder  ofmttttoii. 

Bone  the  larger  half  of  your  shoulder,  lard  th 
inside  with  well  seasoned  lax-ding,  tie  it  up  in  thj 
shape  of  a  balloon,  lay  some  slips  of  bacon  in  you 
pan,  on  them  your  meat,  with  three  or  four  car 
rots,  five  onions,  three  cloves,  two  bay  leaves' 
thyme,  and  the  bones  that  have  been  taken  out 
moisten  with  bouillon,  set  all  on  the  fire  and  sim 
mer  for  three  hours  and  a  half;  garnish  with  smal 
onions. 

Sheep''s  tongues. 

Fifteen  tongues  are  sufficient  for  a  dish;  wash 
and  clean  them  well,  throw  them  into  hot  water 
for  twenty  minutes,  wash  them  again  in  cold  water, 
drain,  dry  and  trim  them  neatly,  lard  them  with 
seasoned  larding  and  the  smaU  needle,  lay  in  your 
pan  slips  of  bacon,  four  carrots  in  pieces,  four 
onions,  one  stuck  with  two  cloves,  slips  of  veal, 
two  bay  leaves,  thyme,  and  a  faggot  of  shallots  and 
parsley;  put  your  tongues  in,  cover  them  with  slips 
of  larding,  moisten  the  whole  with  bouillon,  and 
let  it  simmer  five  hours. 

I'o  make  an  excellent  ragout  of  cold  veal. 

Either  a  neck,  loin,  or  fillet  of  veal  will  furnisr 
this  excellent  ragout,  wiih  a  veiy  little  expense  oi 
trouble. 

Cut  the  veal  into  handsome  cutlets;  put  a  piece 
of  butter  or  clean  drip])ing  into  a  fryingi>an;  as  soon 
as  it  is  hot,  flour  and  fry  the  veal  of  a  light  brown- 
take  it  out,  and  if  you  have  no  gravy  ready,  put  a 
pint  of  boiling  water  into  the  fryingpan,  give  it  a 
boil  up  for  a  minute,  and  strain  it  into  a  basin 
while  you  make  some  thickening  in  the  following 
manner: — Put  about  an  ounce  of  butter  into  a  stew- 
pan;  as  soon  as  it  melts,  mix  with  it  as  much  flour 
as  will  dry  it  up;  stir  it  over  the  fire  for  a  few  mi- 
nutes, and  gradually  add  to  it  the  gravy  you  made 
in  the  fryingpan;  let  them  simmer  together  for  ten 
minutes  (till  thorough!}'  incorporated);  season  it 
with  pepper,  salt,  a  little  mace,  and  a  wineglass  of 
mushroom  catsup,  or  wine;  strain  it  through  a 
tammis,  to  the  meat;  and  stew  very  gently  till  the 
meat  is  thoroughly  wanned.  If  you  have  any  ready 
boiled  bacon,  cut  it  in  slices,  and  put  it  to  warm 
with  the  meat. 

To  make  veal  cake. 

Take  the  best  end  of  a  breast  of  veal,  bone  and 
cut  it  in  three  pieces;  take  the  yolks  out  of  eight 
eggs  boiled  hard,  and  slice  the  whites,  the  yolks  to 
be  cut  through  the  middle,  two  anchovies,  a  good 


L 


-66 


UNIVERSAL  RECEIPT  ROOK. 


<eal  of  parsley  clioppetl  fine,  and  smne  lean  ham 
tut  in  thin  slices;  all  these  to  be  well  seasoned  se- 
Darately  with  Cayenne,  black  pe|)per,  salt,  and  a 
;ittle  nutmeg;  have  ready  a  mug,  the  size  of  the 
nitended  cake,  wkh  a  little  butter  rubbed  on  it,  put 
«  layer  of  veal  on  the  bottom,  then  a  layei'  of  egg 
Rnd  parsley,  and  ham  to  fancy;  repeat  it  till  all  is 
in,  lav  the  bones  on  the  top,  and  let  it  be  baked 
three  or  four  linurs,  then  take  oft'  the  bones,  and 
press  down  the  cake  till  c[uite  cold.  The  mug  must 
be  dipped  into  warm  water,  and  the  cake  turned 
out  with  great  care,  that  the  jelly  may  not  be  bro- 
ken which  hangs  round  it. 

Portug^iese  method  of  dressing  a  loin  of  pork. 

Steep  it  during  an  entire  week  iti  "ed  wine,  (cla- 
ret in  preference)  with  a  strong  infusion  of  garlic 
»nd  a  little  spice;  then  sprinkle  it  with  fine  herbs, 
envelope  it  in  bay  leaves,  and  bake  it  along  with 
Seville  oranges  piqwes  de g-irnfle. 
To  makd  dry  devils. 

These  are  usually  composed  of  the  broiled  legs 
and,  gizzards  of  ])oultry,  fish  bones,  or  biscuits, 
nance  piqiianle.  Mix  equal  parts  of  fine  salt,  Cay- 
enne pepper,  and  currie  powder,  with  double  tiie 
quantity  of  powder  of  truffles;  dissect  a  brace  of 
woodcocks  rather  under  roasted,  split  the  heails, 
subdivide  the  wings,  &c.  &c.  and  powder  the 
whole  gently  over  with  the  mixture:  crush  tlie  trail 
and  brains  along  with  the  yulk  of  a  hard  boiled 
egg,  a  small  portion  of  pounded  mace,  the  grated 
peel  of  half  a  lemon,  and  half  a  spoonful  of  soy, 
until  the  ingredients  be  brought  to  the  consistence 
of  a  fine  paste;  then  add  a  table-spoonful  of  catsup, 
a  full  wine  glass  of  Madeira,  and  the  juice  of  two 
Seville  oranges;  throw  the  sauce,  along  with  the 
birds,  into  a  stew-dish,  to  be  heated  with  spirit  of 
wine — cover  close  up — light  the  lamp — and  keep 
gently  simmering,  and  occasionally  stii-ring,  until 
3ie  flesh  has  imbibed  the  greater  part  of  the  liquid. 
When  it  is  completely  saturated,  pour  in  a  small 
quantity  of  salad  oil,  stir  all  once  more  well  to- 
gether, put  out  the  light,  and  serve  it  round  in- 
stantly. 

To  make  an  olio. 

Boil  in  a  broth  pot,  a  fowl,  a  partridge,  a  small 
leg  of  mutton,  five  or  six  pounds  of  large  slices  of 
beef,  and  a  knuckle  of  veal;  soak  all  these  without 
broth  for  some  time,  turn  the  meat  to  give  it  a 
good  colour,  and  add  boiling  water:  when  it  has 
boiled  about  an  hour,  add  all  sorts  of  best  broth 
herbs;  this  broth,  when  good,  is  of  a  fine  brown 
colour. 

To  pot  leg  of  beef. 

Boil  a  leg  of  beef  till  the  meat  will  come  offthe 
bone  easily;  then  mix  it  with  a  cow  heel,  previous- 
ly cut  into  thin  pieces,  and  season  the  whole  with 
salt  and  spice:  add  a  little  of  the  liquor  in  which 
the  leg  of  beef  was  boiled,  put  it  into  a  cheese-vat, 
or  cullender,  or  some  other  vessel  that  will  let  the 
liquor  run  off;  place  a  very  heavy  weight  over  it, 
and  it  will  be  ready  for  use  in  a  day  or  two.  it 
may  be  kept  in  souse  made  of  bran  boiled  in  wa- 
ter, with  the  addition  of  a  little  vinegar. 
To  pot  beef. 

Cut  it  small,  add  to  it  some  melted  butter,  2  an- 
chovies boned  ind  washed,  and  a  little  of  the  best 
pepper,  beat  fine.  Put  them  into  a  marble  mortar, 
and  beat  them  well  togetiier  till  the  meat  is  yel- 
low; put  it  into  pots  and  cover  with  clarified  butter. 
To  pot  eels. 

Cut  them  in  pieces  about  four  inches  long,  sea- 
son with  a  little  beaten  mace,  nutmeg,  pepper,  salt, 
and  a  little  sal  prunella  beaten  fine.  Lay  them  in 
a  pan  and  pour  as  much  clarified  butter  over  as 
will  cover  it.  Bake  half  an  hour  in  a  quick  oven, 
till  properly  done.  Then  lay  them  on  a  coarse 
iloth  to  drain;  when  quite  cold  season  them  again 


the  same  way.  Then  take  off  the  butter  they  «rer« 
baked  in  clear  from  the  gra\7  of  the  fish,  and  se. 
them  in  a  disli  before  the  fire. 

When  melted,  pour  the  butter  over  them  ani 
put  by  for  use. 

Potted  lobster  or  crab. 
This  must  be  made  with  fine  hen  lobsters  when 
full  of  spaM'n,  boil  them  thoroughly,  when  cold, 
pick  out  all  the  solid  meat,  and  pound  it  in  a  mor- 
tar, it  is  usual  to  add  by  degrees  (a  very  little)  fine- 
ly pounded  mace,  black  or  Cayenne  pepper,  salt, 
and,  while  pounding,  a  little  butter.  When  tlie 
whole  is  well  in.xeu,  and  beat  to  the  consistence 
of  paste,  press  it  down  hard  in  a  preserving-pot, 
pour  clarified  butter  over  it,  and  cover  it  with  wet- 
led  bladder. 

To  make  Bologna  sausages. 
Take  a  pound  of  lieef  suet,  a  pound  of  pork,  a 
pound  of  bacon  fat  and  lean,  and  a  y)ound  of  beef 
j  and  veal.     Cut  them  very  small.     Take  a  handful 
of  sage  leaves  ehop|)ed  fine,  with  a  few  sweet  herbs. 
j  Season  pretty  high  with  pepper  and  salt,  take  a 
,  large  well-cleaned  gut  and  fill  it.     Set  on  a  sauce- 
j  i)an  of  water,  and  when   it  boils,  put  it  in,  first 
:  pricking  it  to  prevent  its  bursting.    Boil  it  1  hoiu\ 
I  To  make  Oxford  sausai^es. 

I  Take  1  lb.  o  young  pork,  fat  anil  lean,  without 
skin  or  gristle,  1  lb.  of  beef  suet,  chopped  fine  to- 
gether; put  in  ^  lb.  of  grated  bread,  lialf  the  petl 
of  a  lemon  shred,  a  nutmeg  grated,  6  sage  leaves 
chopped  fine,  a  tea-spoonful  of  pepper,  and  2  of 
salt,  some  thyme,  savory,  and  marjoram,  shred 
fine.  Mix  well  togetiier  and  put  it  close  down  in 
a  pan  till  used.  Roll  them  out  the  size  of  common 
sausages,  and  fry  them  in  fresh  butler  of  a  fine 
brown,  or  broil  them  over  a  clear  fire,  and  send 
them  to  table  hot. 

To  make  Epping  sausages. 
Take  b  pounds  of  young  pork,  quite  free  from 
skin,  gristle,  or  fat;  cut  it  small,  and  beat  it  fine 
in  a  mortar.  Chop  6  pounds  of  beef  suet  very  fine, 
sVired  a  handful  of  sage  leaves  fine,  spread  the  meat 
on  a  clean  dresser,  and  shake  the  sage  over  it. 
Shred  the  rind  of  a  lemon  very  fine,  and  throw  it 
with  sweet  herbs  on  the  meat.  Grald%\vo  nutmegs, 
to  which  put  a  spoonful  of  pepper,  and  a  large 
spoonful  of  salt.  Throw  the  suet  over,  and  mix 
all  well  together.  Put  it  down  close  in  the  pot, 
and  wlien  used,  roll  it  up  with  as  much  egg  a." 
will  make  it  smooth. 

7  b  make  savaloys. 
Take  3  pounds  of  young  pork  free  from  bone 
and  skin;  salt  it  with  an  ounce  of  salt-petre,  and  a 
pound  of  common  salt  for  two  days;  chop  it  fine; 
put  in  3  tea-spoonsful  of  pepper;  a  dozen  sage 
leaves  chopped  fine,  and  a  pound  of  grated  bread; 
mix  it  well,  fill  llie  guts,  and  bake  them  half  an 
hour  in  a  slack  oven:  they  are  good  either  hot  or 
cold. 

To  make  beef  a  la  mod^. 
Take  II  poimds  of  the  mouse  buttock,  or  clod 
of  beef,  cut  il  into  pieces  of  3  or  4  ounces  each; 
put  2  or  3  large  onions,  and  2  ounces  of  beef  drip- 
ping into  a  large  deep  stew  pan;  as  soon  as  it  is 
quite  hot,  flour  the  meat,  and  put  it  into  the  stew 
pan;  fill  it  sufficiently  to  cover  the  contents  with 
water,  and  stir  it  continually  with  a  wooden  spoony 
when  it  has  been  on  a  quarter  of  an  hour,  dredge 
it  v/ith  flour,  and  keep  doing  so  till  it  has  been  stir- 
red as  much  as  will  thicken  it;  then  cover  it  witli 
boiling  water.  Skim  it  whin  it  boils,  and  put  in  1 
draclim  of  black  ground  pepper,  2  of  allspice,  and 
4  liay  leaves;  set  the  pan  by  the  side  of  the  fire  to 
blew  slowly  about  four  hours.  'I'liis  is  at  once  » 
savoury  and  economical  dish. 
lioxdlli 
Take  the  thin  ends  of  {irime  fibs:  bubble  theai 


COOKERY. 


167 


«lowly  with  a  little  salt,  pepper,  3  bay  leaves,  one 
cnion  stuck   willi  cloves,   and  a  faggot  of  sweet 
herbs.     Remove  all   tlie  scum  and   bubble  till  a 
skewer  will  penetrate  without  force. 
Boiiilli — en  matelotte. 

Peel  a  handful  of  small  onions,  fry  them  in  but- 
ter tfll  they  are  of  a  light  brown,  throw  in  a  hand- 
ful of  Hour,  shake  the  pan  well,  add  a  glass  of  red 
wine,  a  pint  of  (bouillon)  mace,  salt,  pepper, 
thyme,  and  two  bay  leaves;  bubble  the  wliole  gent- 
ly till  the  o!iions  are  tender,  and  pour  it  over  slices 
()f  cold  bouilli. — Set  all  in  a  sauce  |)an  well  cover- 
ed on  hot  ashes,  to  repose  for  15  minutes.  Take 
care  it  does  not  boil. 

Beefs  tongue — ajix  clumtpignoTis. 

Wash  your  tongue  well  and  boil  for  half  an 
hour;  season  some  larding  with  salt,  pepper,  all 
kinds  of  spice,  shallots  and  chopped  parsley;  lard 
your  tongue  across;  put  it  in  a  stew  pan  with  a  few 
slices  of  bacon  and  beef,  carrots,  onions,  thyme,  3 
bay  leaves,  3  cloves;  cover  with  bouillon,  and  stew 
very  gently  for  4  hours;  when  done  skin  your 
tongue  and"  cut  it  up  lengthways  in  the  middle  and 
under  part,  bnt  not  through,  so  that  you  can  bend 
it  up  and  lay  it  on  your  dish  in  the  shape  of  a 
heart.  Have  ready  a  quantity  of  button  mush- 
rooms, fried  in  butter,  with  a  s[)rinkle  of  lemon 
juice  moistened  with  bouillon,  and  bubbled  to  a 
proper  consistence.  Pour  it  over  your  tongue  and 
serve  hot. 

Beef— en  daube. 

Prepare  a  round  or  rump  as  for  beef  a  la  mode, 
well  larded  with  the  largest  needle;  put  it  into 
vour  pot  with  a  spoonful  of  lard.  Set  the  pot  on 
hot  coals,  dust  it  with  flour,  turn  your  beef  till  it 
is  well  browned  on  both  sides;  have  ready  a  kettle 
of  boiling  water,  cover  your  meat,  add  in  bits  si.t 
large  onions,  two  bunches  of  carrots,  and  an  egg 
nlant  in  slices.  Put  on  your  lid  and  bubble  slowly 
iDiit  steadily  for  four  hours  (for  16  pounds  of  ueef, 
longer  if  heavier)  or  till  the  skewer  will  pass  easi- 
ly into  it.  About  half  an  hour  before  serving, 
throw  in  a  pint  of  small  mushrooms,  season  with 
pepper  and  salt,  a  dozen  bay  leaves,  and  all  kinds 
of  spice.  Set  your  beef  iQ  a  deep  dish,  and  cover 
with  the  sauce. 

Fish — en  matelotte. 

Almost  every  kind  offish  answers  for  this  dish. 
Scale,  clean  and  cut  them  in  pieces;  put  them  into 
a  pan  with  a  handful  of  small  onions  previously 
fried  -whole,  in  butter,  two  bay  leaves,  a  fagot  of 
shallots  and  parsley,  small  muslirooms,  thyme,  bay 
leaves,  Fait  and  pepper;  pour  over  the  whole  as 
much  red  wine  as  will  cover  it;  set  your  pan  on  a 
quick  fire;  when  the  wine  is  one  half  gone,  mix  a 
spoonful  of  flour  with  a  large  lump  of  butter,  roll 
it  in  little  balls,  and  put  them  one  by  one  into  your 
.^auce,  stirring  it  the  whole  time.  Arrange  your 
fish  handsomely  on  a  deep  dish,  pour  over  the 
sauce,  and  garnish  with  slices  of  lemon. 
FloimJerg — a  la  creme. 

Scale,  clean  and  wrap  your  fish  in  a  cloth,  boil 
it  gently  in  plenty  of  water  well  salted;  when  done 
drain  it  carefully  without  breaking,  lay  it  on  your 
dish  and  mask  it  with  cream,  or  white  onion 
sauce. 

Terapuu. 

Plnnge  them  into  boiling  water  till  they  are 
deavl,  take  them  out,  pull  ofl  the  outei  skin  and  toe 
n.iils,  wash  thern  in  warm  water,  and  boil  then" 
v\illi  a  teaspoonful  of  salt  to  each  middling  sized 
terapin,  till  you  can  pinch  the  flesh  from  off  the 
bone  of  the  leg;  turn  them  out  of  the  shell  into  a 
dish,  remove  the  sand-bag  and  gall,  add  the  yolks 
of  two  eggs,  cut  up  your  meat,  season  pretty  high 
with  equal  parts  of  black  and  cayenne  pepper  and 
«alt.     Put  all  into  youi'  sauce  pan,  with  the  litiuor 


they  have  given  out  in  cutting  up,  but  not  a  drop  of 
water;  add  a  quarter  of  a  pound  of  butter,  with  a  gilJ 
of  madeira,  to  every  two  midille  sized  terrapins; 
simmer  gently  till  tender,  closely  covered,  thicken 
with  flour,  and  serve  hot. 

Oysters  to  stew. 

Put  your  oysters  with  all  their  liquor  into  a 
sauce  pan;  no  water;  to  every  dozen  add  a  lump  of 
butter  size  of  a  walnut,  salt,  black  pepper,  a  blade 
of  mace,  two  bay  leaves;  bubble  tor  five  minutes, 
add  a  little  cream,  shake  all  well  together,  and 
turn  them  out,  grating  a  little  nutmeg  on  each  oys- 
ter as  it  lies  in  the  sauce. 

Oysters  roasted  very  Jine. 

Roast  your  oysters  over  a  quick  fire  till  they  are 
done  dry,  but  not  scorched;  turn  them  out  on  the 
plate  of  a  blazer,  without  any  of  their  liquor;  add  a 
large  lump  of  butter.  Set  the  plate  over  the  lamp 
when  the  butter  is  melted,  add  a  gill  of  madeira,  a 
little  salt  and  caiyenne. 

Chicken — au  soliel. 

Raise  the  thighs  of  as  many  large  young  fowls  itS 
you  want,  bone  them,  and  have  a  large  lump  of 
butter  melted  in  a  frying  pan,  lay  in  your  thighs 
with  a  little  salt,  pepper,  a  bay  leaf,  one  onion, 
two  cloves,  and  a  bundle  of  shallots  and  parsley, 
put  all  over  a  quick  fire  till  the  meat  is  browned, 
then  add  a  table-spoonful  of  flour,  a  ladle  of  hot 
bouillon,  and  a  handful  of  buttered  mushrooms; 
bubble  for  three  quarters  of  an  hour,  carefully  re- 
moving all  the  fat;  take  out  your  meat,  throw  away 
your  onion,  bay  leaf,  herbs,  kc.  beat  and  put  in 
three  yolks  of  eggs,  pour  the  sauce  over  your  fowl; 
when  cold  dip  them  well  in  the  sauce,  then  in 
crumbs  of  bread,  then  in  yolks  of  eggs  beat  and 
seasoned,  more  crumbs;  fry  them  of  a  light  brown 
in  their  sauce,  drain,  pile  them  in  a  circle,  aiid 
fill  the  hollow  with  fried  parsley. 
Dttch — olive  sauce. 

Truss  your  duck  so  as  to  be  as  round  as  possible, 
tie  it  up  with  thread  and  rub  it  with  a  lemon;  have 
ready  some  slices  of  bacon,  lay  your  duck  on  them, 
slices  of  bacon  over  the  duck  again;  set  your  lid 
on,  with  hot  embers  on  top,  let  all  simmer  1  hour; 
have  ready  a  pint  of  olives,  cut  cork  screw  fashion, 
so  that  when  detached  from  the  stem  they  will  re- 
sume their  original  shape.  Throw  them  into  a  pan 
with  a  cup  of  broth,  a  little  essence  of  meats,  a 
lump  of  veal  jelly,  and  a  little  black  pepper;  boil 
for  ten  minutes  over  a  quick  fire,  w  hen  reduced  one 
half,  pour  it  over  your  duck,  garnish  with  lai-ge 
(pared)  olives  and  sprigs  of  blanched  celery. 
Wildfowl — e7i  salmis. 

Cut  up  a  cold  roast  duck  (wild),  goose,  brmt  or 
whatever  it  may  be.  Put  into  a  bowl  or  soup 
plate,  (to  every  bird)  a  dessert  spoonful  of  well 
made  mustard,  a  sprinkle  of  cayenne  and  black 
pepper,  with  about  a  gill  of  red  wine;  mix  them 
well  together;  set  your  pan  on  the  fire  with  a  lump 
of  butter,  when  it  melts  add  gradually  the  wine, 
&c.  let  it  bubble  a  minute,  put  in  your  duck,  and 
bubble  it  for  a  few  minutes.  If  your  duck  has 
proved  tough  when  first  cooked,  use  a  sai'ce  pan, 
and  let  it  bubble  till  tender,  tajiing  cai-e  there  is 
enough  gravy  to  keep  it  from  horning.  Serve  on 
dry  toast,  very  Ijot. 

Pigeons — en  compote. 

Pick,  draw  and  truss  four  squabs,  legs  insidc, 
tie  them  up  with  a  iliread,  put  a  lump  of  butter  in- 
to a  pan,  when  melted  a  little  flour,  mix  and  make 
a  browning;  lay  in  some  slices  of  salt  pork,  turn 
then  for  five  minutes;  put  in  your  pigeons  wiih  a 
cup  of  bouillon,  shake  the  pan  frequently  till  it 
boils,  add  a  handful  of  mushrooms  and  a  faggot  of 
shallots  and  parsley;  skim  it  well;  have  ready  some 
small  white  onions  fried  in  butter;  when  your 
'birds  are  two-thirds  doue,  add  them  to  vour  sauce. 


ite 


UNIVERSAL  RECEIPT  BOOK. 


skim  it  again,  put  jitnr  birds  in  a  deep  dish,  snd 
poMr  over  yoiir  sauce  and  garniih  with  small  boiled 
onions. 

Partridge — atix  choux. 

Pheasants  (so  called  in  Pennsylvania)  or  par- 
tridges may  be  used  indifferently.  Pick,  singe, 
•Iraw  and  truss  your  birds  neatly;  lard  them  with 
seasoned  larding  it' you  liave  a  needle,  truss  their 
feet  inside,  put  them  into  a  stew-pan  with  some 
slices  of  bacon,  a  large  sausage,  one  pound  of  fat 
salt  pork.  Cover  your  birds  with  slips  of  bacon, 
«dd  four  onions,  two  cloves,  six  bay  leaves;  put  in 
a  blanched  cabbage  tied  up,  cover  the  whole  with 
thin  slijts  of  bacon,  add  a  ladle  of  broth  ami  simmer 
two  hours:  take  up  your  birds,  drain  and  lay  them 
on  a  hot  plate,  drain  your  cabbage,  spread  it  hand- 
somely on  a  dish;  on  the  cabbage  arrange  your 
birds,  round  it  pieces  of  the  ham  and  sausage  al- 
ternately, have  the  gravy  reduced  to  a  proper  tliick- 
ness  by  a  quick  fire,  pour  over  your  birds  and 
serve  hot. 

N.  B.  Fowls,  pheasants.  Sec.  are  ver}'  good  done 
in  the  above  way. 

Pigeon  pie. 

Trass  fialf  a  dozen  fine  large  pigeons  as  for  stew- 
ing, season  them  with  pepper  and  salt,  and  fillUiera 
■with  veal  stuffing  or  some  parsley  chopped  very 
fine,  and  a  little  pepper,  salt,  and  three  ounces  of 
butter  mixed  together:  lay  at  the  bottom  of  the 
dish  a  rump  steak  of  about  a  pound  weight,  cut 
into  pieces  and  ti'immed  neatly,  seasoned  and  beat 
out  with  a  chopper;  on  it  lay  the  pigeons,  the  yolks 
of  three  eggs  boiled  hard,  and  a  gill  of  broth  or 
water;  wet  the  edge  of  the  dish,  and  cover  it  over 
with  pufT-paste,  wash  it  over  with  yolk  of  egg,  and 
ornament  it  with  leaves  of  paste,  and  the  feet  of 
the  pigeons;  bake  it  an  hour  and  a  half  in  a  mode- 
rate heated  oven:  before  it  is  sent  to  table  make  an 
aperture  in  the  top,  and  pour  in  some  good  gravy 
quite  hot. 

Giblet  pie. 

Clean  well,  and  half  stew  two  or  three  sets  of 
goose  giblets;  cut  the  leg  in  two,  the  wing  and  neck 
into  three,  and  the  giizard  into  four  pieces;  pre- 
serve the  liquor,  and  set  the  giblets  by  till  cold, 
otnerwise  the  heat  of  the  giblets  will  spoil  tlie 
|>asle  you  cover  the  pie  with: — then  season  the 
whole  with  black  pepper  and  salt,  and  put  them 
ir'o  a  deep  dish;  cover  it  with  paste,  rub  it  over 
with  yolk  of  egg,  ornament  and  bake  it  an  hour 
and  a  half  in  a  moderate  oven;  in  the  meantime 
take  the  liquor  the  giblets  were  stewed  in,  skim 
it  free  from  fat,  put  it  over  a  fire  in  a  clean  stew- 
pan,  thicken  it  a  little  with  flour  and  butter,  or 
tiour  and  water,  season  it  with  pepper  and  salt,  and 
the  juice  of  lialf  a  lemon,  add  a  few  drops  of  brown- 
ing, strain  it  through  a  fine  sieve,  and  when  you 
take  the  pie  from  tlie  oven,  pour  some  of  this  into 
it  through  a  funnel.  Some  laj'  in  the  bottom  of 
the  dish  a  moderately  thick  rump  steak: — if  you 
have  any  cohl  game  or  poultiy,  cut  it  in  pieces, 
»nd  add  it  to  the  above. 

Rump  steak  pie. 

Cut  three  pounds  of  rump  steak  (that  has  been 
kept  till  tender)  into  pieces  half  as  big  as  your 
hand,  trim  otTall  the  skin,  sinews,  and  eveiy  part 
which  has  not  indisputable  pretensions  to  be  eaten, 
and  beat  them  with  a  chopper.  Chop  very  fine 
half  a  dozen  eshallots,  and  mix  them  with  half  an 
ounce  of  pepper  and  salt  mixed,  sti'ew  some  of  the 
mixture  at  the  bottom  of  the  dish,  Uien  a  layer  of 
steak,  then  some  more  of  the  mixture,  and  so  on 
till  '.be  dish  is  full;  add  half  a  gill  of  mushroom 
catsup,  and  the  same  quantity  of  gi'avy,  or  red 
wine,  cover  it  as  in  tlie  preceding  receipt,  and 
bake  .-t  two  hours. 


N.  B.    Large  oysters,  parboiled,  bearded,  snO 

laid  alternately  with  the  steaks — their  liquor,  reduo 
ed  and  substituted  instead  of  the  catsup  and  wine 
will  be  a  variety. 

Chicken  pie. 

Parboil  and  then  cut  up  neatly  two  young  chick- 
ens; dry  them,  set  them  over  a  slow  fire  for  a  few- 
minutes,  have  ready  some  veal  stuffing  or  forte- 
meat,  lay  it  at  the  bottom  of  the  dish,  and  place  in 
the  chickens  upon  it,  and  with  it  some  pieces  of 
dressed  ham;  cover  it  with  paste,  bake  it  from  aa 
hour  and  a  half  to  two  hours;  when  sent  to  table 
add  seme  good  gravy,  well  seasoned  and  not  too 
thick. 

Duck  pie  is  made  in  like  manner,  only  substi- 
tuting duck  stuffing  instead  of  the  veal. 

N.  B.  The  above  may  be  put  into  a  raised  French 
crust,  and  baked;  when  done  take  off  the  top,  arid 
put  a  ragout  of  sweetbread  to  the  chicken. 
Rabbit  pie. 

Made  in  the  same  way,  but  make  a  forcemeat  to 
cover  the  bottom  of  the  dish,  by  pounding  a  quar- 
ter pound  of  boiled  bacon  with  the  livers  of  trie 
rabbits;  some  pepper  and  salt,  some  pounded  mace, 
some  cliopped  parsley,  ai>d  a  sliallot,  thoroughly 
beaten  together;  and  you  may  lay  some  thin  slic-s 
of  ready  dressed  ham  or  bacon  on  the  top  of  your 
rabbits. 

Raised  French  pie. 

Make  about  two  pounds  of  flour  into  a  paste,  as 
directed,  knead  it  well,  and  into  the  shape  of  a 
ball,  press  your  thumb  into  the  centre,  and  work 
it  by  degrees  into  an)'  siiape  (oval  or  round  is  tlie 
most  general,)  till  about  five  inciies  high;  put  it  o» 
a  sheet  of  paper,  and  fill  it  with  coarse  flour  or 
bran;  roll  out  a  covering  for  it  about  the  same  thick 
ness  as  the  sides;  cement  its  sides  with  the  yolk  of 
egg;  cut  the  edges  quite  even,  and  pinch  it  I'oun^- 
with  the  Soger  and  thumb;  yolk  of  egg  it  over  with 
a  i)aste  brush,  and  ornament  it  in  any  way  as  fancy 
may  direct,  with  the  same  kind  of  paste.  Bake  it 
of  a  fine  brown  colour,  in  a  slow  oven,  and  when 
done,  cut  out  the  top,  remove  the  flour  or  bI•al^ 
brush  it  quite  clean,  and  fill  it  up  with  a  fricassee  of 
chicken,  rabbit,  or  any  other  entree  most  conve- 
nient. Send  it  to  table  with  a  napkin  under. 
Raised  ham  pie. 

Soak  four  or  five  hours  a  small  ham;  wash  and 
sci-ape  it  well;  cut  off  the  knuckle,  and  boil  it  for 
half  an  hour;  then  take  it  up  and  U-im  it  very  neat- 
ly; take  off  tlie  rind  and  put  it  into  an  oval  stew- 
pan,  with  a  pint  of  Madeira  or  Shem',  and  enough 
veal  stock  to  cover  it.  Let  it  stew  for  V  o  hours, 
or  till  three  parts  done;  take  it  out  and  set  it  in  a 
cold  place;  then  raise  a  ^rust  as  m  the  foregoing  re- 
ceipt, large  enough  to  receive  it;  put  in  the  ham, 
and  round  it  the  veal  forcemeSt;  cover  and  orna- 
ment; it  will  tuke  about  one  hour  and  a  half  to  bake 
in  a  slow  oven:  when  done  take  off  the  cover;  glaze 
the  top,  and  pour  round  the  following  sauce,  viz. 
Take  the  liquor  the  ham  was  stewed  in;  skim  it 
free  from  fat;  thicken  with  a  little  flour  and  butter 
mixed  together,  a  few  drops  of  browning,  and  some 
cayenne  pepper. 

P.  S.  Tlie  above  is,  I  think,  a  grod  way  of  dress- 
ing a  small  ham,  and  has  a  good  effect  cold  for  a 
supper. 

Raited  pork  pie. 

Make  a./raised  crust,  of  a  good  size,  with  paste 
fxbout  four  inciics  high;  take  the  rind  and  chine 
bone  from  a  loin  of  pork,  cut  it  into  chops,  bc:»t 
them  with  a  chopper,  season  them  with  pepper  and 
salt,  and  powdered  sage,  and  fill  your  pie;  put  on 
the  top  and  close  it,  and  pinch  it  round  the  edge, 
rub  it  over  with  yolk  of  egg,  and  bake  it  two  hours 
with  a  paper  over  to  prevent  the  crust  from  buri»- 


COOlvERY, 


1611 


tn^.  When  done,  pour  in  some  good  g:i'avy,  with 
a  little  ready  mixed  mustard  and  a  tea-spooui'ul  of 
catsup. 

Eel  pie. 

Take  eels  about  liidf  a  pound  each, — skin,  vash, 
and  trim  off  the  fin  with  a  pair  of  scissors, — cut 
theni  into  pieces  thiee  Indies  lonjj,  season  them 
with  pepper  and  salt,  and  fill  your  dish,  leaving 
out  the  heads  anil  tails.  A(hl  a  gill  of  veal  broth, 
cover  it  «ith  paste,  rub  it  o\er  with  a  jiaste  brush 
dipped  in  yolk  of  egg,  ornament  it  witii  some  of 
the  same  paste,  bake  it  an  hour,  and  when  done, 
make  a  hole  in  the  centre,  and  pour  in  the  follow- 
ing sauce  througli  a  funnel:  The  trimmings  boiled 
in  half  a  pint  of  veal  stock,  seasoned  with  pepj)er 
and  salt,  a  table-spoonful  of  lemon  juice,  and  tiiick- 
ened  with  flour  and  water,  strained  through  a  tine 
sieve;  a<l(l  it  boiling  hot. 

Raised  lamb  pie. 

Bone  a  loin  of  lamb,  cut  into  cutlets,  trim  them 
veiy  nifely,  and  lay  them  in  the  liottom  of  a  stew 
or  fi-ying  pan,  witli  an  ounce  of  butter,  a  tea-spoon- 
ful of  lemon  juice,  and  some  pejiper  and  salt;  put 
them  over  a  fire,  and  turn  them  and  put  them  to 
cool;  tiien  raise  four  or  five  small  pies  with  paste, 
about  the  size  of  a  tea-cup,  put  some  veal  force- 
meat at  the  bottom,  and  the  cutlets  upon  it;  roll  out 
the  top  an  eighth  of  an  inch  thick,  close  and  pinch 
the  edges,  bake  them  half  an  hour,  and  when  clone, 
take  off  the  top,  and  pour  in  some  good  brown 
sauce. 

Jieef  steak  pudding. 

Get  rump  steaks,  not  too  thick,  beat  them  with 
a  chopper,  cut  them  into  pieces  about  half  the  size 
of  your  hand,  and  trim  off  a!l  the  skin,  sinews, 
&c.;  have  ready  an  onion  peeled  and  chopped  fine, 
likewise  some  potatoes  peeled  and  cut  into  slices, 
•i.  quarter  of  an  inch  thick,  i-ub  the  inside  of  a  ba- 
sin or  an  oval  plain  mould  with  butter,  sheet  it 
with  paste  as  directed  for  boiled  puddings;  season 
the  steaks  with  pepper,  salt,  and  a  little  grated 
nutmeg;  put  in  a  layer  of  steak,  then  another  of 
potatoes,  and  so  on  till  it  is  full,  occasionally  throw- 
ing in  part  of  the  chopped  onion; — add  to  it  half  a 
gill  of  musiiroom  catsup,  a  table-spoonful  of  lemon 
pickle,  and  half  a  gill  of  water  or  veal  broth;  roll 
out  a  top,  and  close  it  well  to  prevent  the  water 
getting  in;  rinse  a  clean  cloth  in  hot  water,  sprin- 
kle a  little  flour  over  it,  and  tie  up  the  pudding, 
have  ready  a  large  pot  of  water  boiling,  put  it  in, 
and  boil  it  two  hours  and  a  half,  take  it  up,  remove 
the  cloth,  turn  it  downwards  in  a  deep  dish,  and 
when  wanted  take  away  the  basin  or  mould. 
Vol  an  vent. 

Roll  off  tart  paste  till  about  the  eighth  of  an  inch 
thicV;;  then  with  a  tin  cutter  made  for  that  purpose, 
{about  the  size  of  the  bottom  of  the  dish  you  in- 
.eiid  sending  to  table,)  cut  out  the  shape,  and  lay 
it  ;n  a  baking  plate  with  paper,  rub  it  over  with 
yolk  of  egg;  roll  out  good  puff  paste  an  inch  thick, 
stamp  it  with  the  same  cutter,  and  lav  it  on  the 
tart  pasie,  then  take  a  cutler  two  sizes  smaller,  and 
[N-ess  it  iji  the  centre  nearly  through  the  puff  paste; 
— rub  the  top  with  yolk  of  egg,  and  bake  it  in  a 
quick  oven  about  twenty  minutes,  of  a  light  brown 
aolour:  when  done  take  out  vhe  paste  inside  the 
aentre  mark,  preserving  the  top,  put  it  on  a  dish 
in  a  warm  place,  and  when  wanted,  fill  it  with  a 
white  frie  ssee  of  chicken,  rabbit,  ragout  of  sweet- 
bi"ead,  or  any  other  entree  you  wish. 
To  make  a  French  stew  of  green  peus  and  bacon. 

Cut  about  ^  of  lb.  of  fresh  bacon  into  thin  slices; 
soak  it  on  tiie  fire  in  a  stew-pan  until  it  is  almost 
lone;  then  put  about  a  quart  of  peas  to  it,  a  good 
ait  of  butter,  a  faggot  of  parsley,  and  2  spoonstul 
■i  ca.iup:  simmer  on  a  slow  fire  and  reduce  the 
W 


sauce:  take  out  the  faggot  and  serve  the  rest  to- 
gether. 

To  make  mock  braion. 

Take  the  head  and  belly  piece  of  a  young  pork- 
er, well  salt-petred;  split  the  head  and  boil  it;  take 
out  the  bones  and  cut  it  to  jiieces;  then  take  four 
ox  feet  boiled  tender,  and  cut  them  in  thin  pieces; 
lay  them  in  the  belly  piece  with  the  head  cut  small 
roll  it  iq)  tight  with  sheet  tin,  and  boil  it  four  or 
five  hours.  When  it  comes  out  set  it  up  on  one 
end,  put  a  ti-encher  on  it  vithin  the  tin,  press  it 
down  with  n  Lrp;e  weight,  and  let  it  stand  all  night. 
The  next  mor.  in?;  take  it  out  of  the  tin  and  bind 
it  with  a  fill  .t,  -^it  it  into  cold  salt  and  water,  and 
it  will  be  fit  fo/  U;,e;  it  will  keep  a  long  time,  if 
fresh  salt  and  wi;t  .r  :ire  put  into  it  every  four  days. 
To  make  JJr  Kitchener's  pudding. 

Beat  up  theyolks  and  whites  of  three  eggs,  strain 
them  through  a  sieve,  and  gradually  add  to  them 
about  a  quarter  of  a  pint  of  milk.  Stir  these  well 
togetlier;  mix  in  a  mortar  2  oz.  of  moist  sugar 
and  as  much  grated  nutmeg  as  will  lie  on  a  six- 
pence; stir  these  into  the  eggs  and  milk. — Then 
put  in  4  oz.  of  flour,  and  beat  it  into  a  smooth  bat- 
ter; stir  in,  gradually,  8  oz.  of  very  fine  chopped 
suet,  and  3  oz.  of  bread  crumbs — mix  all  thorough- 
ly together.  Ft  least  iialf  an  hour  before  putting  tiie 
pudding  into  the  pot.  Put  it  into  an  earthenware 
mould  that  is  well  buttered,  and  tie  a  pudding  cloth 
over  it. 

JVotti7igham  pudding. 

Peel  six  good  apjiles;  take  out  the  cores  with  the 
point  of  a  small  knife,  but  be  sure  to  leave  the  aj)- 
ples  whole;  fill  up  where  the  core  was  taken  from 
with  sugar,  place  them  in  a  pie  dish,  and  jiourover 
them  a  nice  light  batter,  prepared  as  for  batter  pud- 
ding, and  bake  them  an  hour  in  a  moderate  oven. 
To  make  a  fasting  darfs  dish. 

Boil  eggs  very  hard,  and  rut  a  little  from  the 
thick  ends.  Fry  them  in  a  pan,  and  take  care  to 
keej)  them  continually  in  motion;  then  ])lace  them 
in  the  dish,  pour  over  them  some  good  fish  or  herb 
gravy,  and  garnish  with  lemon. 

To  dress  a  military  omelette. 

Make  a  ragout  of  stewed  sorrel,  with  a  little 
parmesan  cheese,  rasped  and  mixed  with  bread 
crumbs;  make  two  omelettes,  put  this  ragout  be- 
tween, and  garnish  the  dish  round  with  fried  bread, 
standing  up  like  a  paste  border;  which  may  be  done 
by  dipping  the  edge  of  each  bit  in  whites  of  eggs 
to  make  them  stick;  pour  a  little  melted  butter 
over  it,  and  strew  bread  crumbs  and  parmesan 
cheese  as  before;  give  colour  in  the  oven,  or  with  a 
hot  shovel. 

To  make  an  onion  omelette. 

Fiy  two  or  three  sliced  onions  in  butter  till  they 
are  quite  done,  add  two  yolks  of  eggs,  and  a  little 
cho])ped  parsley;  make  two  small  omelettes  with- 
out saLj,  put  the  onions  and  a  few  fillets  of  ancho- 
vies upon  them,  and  roll  them  lengthways;  have 
some  pieces  of  bread  cut  like  toast  and  fried  in  but- 
ter; cut  the  omelettes  according  to  the  size  of  the' 
bread,  and  place  them  thereon;  pour  a  little  melt- 
ed butter  over,  and  strew  them  with  bread  crumbs 
and  rasped  parmesan  cheese:  p^e  tliem  a  good  co- 
lou'  in  the  oven,  or  with  a  salamander;  serve  what 
sauce  you  please. 

French  method. — The  eggs  should  be  beaten 
with  a  spoon,  white  and  yolk  together;  and  a  small 
quantity  of  parsley  and  young  onions,  minced, 
should  be  stirred  among  the  butter,  before  it  is 
poured  into  the  frying-pan. 

Another  omelette. — The  eggs  being  beaten,  are 
to  be  seasoned  with  salt  and  pepper,  and  then  fried 
in  butter  made  boiling  hot;  when  done,  tiie  gravv 
is  to  be  poured  on,  and  the  whole  stewed  witii 

F 


TO 


UNIVERSAL  RECEIPT  BOOK. 


chives  and  paijJey  sh'.'ed  small;  when  one  side  is 
fried  enough,  it  is  to  be  turned  on  ihe  other. 
To  make  Yurkshire  fnuldiiig. 
This  nice  dish  is  i.sually  baked  I'.nder  meat,  and 
is  thus  made.     U^j^t  four  large  s]>oonsful  of  flour, 
eggs,  and  a  little  salt  for  fifteen  minutes.     T  hen 
put  to  ihera  tliree  pints  of  nulk,  and  mix  them 
well  togtiher.     Then  butter  a  dripping-pan,  and 
set  it  under  beef,  mutton,  or  veal,  Mhile  roasting. 
When  it  is  brown,  cut  it  into  square  pieces,  and 
turn  it  over;  and  when  the  under  side  is  browned 
also,  send  it  to  the  talde  on  a  dish. 
DiUch  pudding. 
Cut  a  round  ])iece  out  of  the  bottom  of  a  Dutch 
loaf,  and  put  tiiat  and  the  piece  that  was  cut  out 
into  a  quart  of  cold  new  milk,  in  the  evening,  and 
let  it  stand  all  night.     If  the  milk  is  all  soaked  up 
y  the  morning,  add  some  more.     Put  the  piece 
.A  the  bottom  again,  tie  the  loaf  up  in  a  cloth,  and 
boil  it  an  hour.     Eat  it  with  sugar,  or  with  melted 
butter,  white  wine,  and  sugar  sauce. 

To  make  a  dish  offmmenty. 
Boil  an  approved  quantity  of  wheat;  when  soft, 
pour  off  the  water,  and  keep  it  for  use  as  it  is  want- 
ed. The  melliod  of  using  it  is,  to  put  milk  to 
make  it  of  an  agreeable  thickness;  then  warming 
it,  adding  some  sugar  and  nutmeg. 

To  make  a  Windsor  pudding. 
Shred  half  a  pound  of  suet  very  fine,  grate  into 
it  half  a  pound  of  French  roll,  a  little  nutmeg,  and 
the  rind  of  a  lemon.  Add  to  these,  half  a  pound 
of  ciiopped  apple,  half  a  pound  of  currants,  clean 
washed  and  dried,  half  a  pound  of  jar  raisins,  ston- 
ed and  chopped,  a  glass  of  rich  sweet  wine,  and 
five  eggs  beaten  with  a  little  salt.  Mix  all  tho- 
roughly together,  and  boil  it  in  a  basin  or  mould, 
for  three  hours.  Sift  fine  sugar  over  it  when  sent 
to  table,  and  pour  white  wine  sauce  into  the  dish. 
A  Cheshire  pudding. 
Make  a  crust  as  for  a  fruit  pudding,  roll  it  out 
to  fourteen  or  fifteen  inches  in  length,  and  eight  or 
nme  in  width;  spread  witli  raspberry  jam  or  any 
other  preserve  of  a  similar  kind,  p'xd  roll  it  up  in 
the  maimer  of  a  collared  eel.  Wi-ap  a  cloth  rjund 
X  two  or  three  times,  and  tie  it  tight  at  each  end. 
Two  hours  and  a  ([iiarter  will  boil  it. 
To  make  a  plain  pitdiling. 
Weigh  three  quarters  of  a  pound  of  any  odd 
scraps  of  bread,  whether  crust  or  crumb,  cut  them 
small,  and  pour  on  them  a  pint  and  a  half  of  boil- 
ing water,  to  souk  them  well.  Let  it  stand  till  the 
water  is  cool,  then  press  it  out,  and  mash  the  bread 
smooth  with  the  back  of  a  spoon.  Add  to  it,  a  tea- 
spoonful  of  beaten  ginger,  some  moist  sugar,  and 
three  quarters  of  a  lb.  of  cun-ants.  Mix  all  well 
together,  and  lay  it  in  a  pan  well  buttered.  Flatten 
it  down  with  a  spoon,  and  lay  some  pieces  of  but- 
ler on  the  top.  Bake  it  in  a  moderate  oven,  and 
serve  it  hot.  When  coM,  it  will  turn  out  of  the 
pan,  aud  eat  like  good  plain  cheese  cakes. 
Ti\iiisparent  pudding. 
Beat  up  eight  eggs,  put  them  into  a  stew-pan 
with  half  a  pound  of  sugar,  the  same  of  butter,  and 
some  giated  nutmeg,  and  set  it  on  the  fire,  stirring 
it  till  it  thickens,  then  pour  it  into  a  basin  to  cool. 
Set  a  rich  ])aste  round  the  edge  of  your  dish,  ,  our 
in  your  pudding,  and  bake  it  in  a  moderate  oven. 
A  delicious  and  elegant  article. 

Jl  Pabia  "ice  piuiding. 
Wash  a  quarter  of  a  pound  of  wliole  rice,  diy  it 
ill  a  cloth  and  beat  it  to  a  powder.  Set  it  U])on 
the  fire,  willi  a  pint  and  a  half  of  new  milk,  till  it 
lliickens,  but  do  not  let  it  boil.-  pour  it  out,  and  let 
1'  stand  to  cool.  Add  to  it,  sonic  cinnamon,  nut- 
meg, and  mace,  poiuided,  sugar  to  the  t;^ste,  half 
M  pound  of  sutt  shred  very  small,  an<l  eigiu  eggs 
]»ell  beaten  with  some  salt.    Put  to  it,  eilJier  half 


•1  pound  of  currants,  clean  washed  and  dried  by  the 
fire,  or  some  candied  lemon,  citron,  or  orange 
peel.  Bake  it  half  an  hour  with  a  putf  .crust  uiv 
der  it. 

A  baked  potato  pudding. 

Mix  twelve  ounces  of  jiotatoes  boiled,  skimmed 
and  mashed,  1  oz.  of  suet,  (jiiarter  if  a  ])int  of  milk, 
and  1  oz.  of  cheese  grated  fine;  add  as  much  boil- 
ing water  as  is  necessary  to  produce  a  due  consist- 
ence, and  bake  it  in  an  earthen  pan. 

To  make  raspberry  dumplings. 

Make  a  puft"  paste,  and  roll  it  out.  Spread  rasp- 
berry jam,  and  make  it  into  dumplings.  Boil  them 
an  hour;  pour  melted  butter  into  a  dish,  and  sti'ew 
grated  sugar  ever  it. 

To  make  raspben^y  and  cream  tarts. 

Roll  out  thin  i)uft  paste,  lay  it  in  a  patty-pan; 
put  in  raspljerries,  and  su-ew  fine  sugar  over  them. 
Put  on  a  lid,  and  when  baked,  cut  it  open,  and  put 
in  half  a  pint  of  cream,  the  yolks  of  two  eggs  well 
beaten,  and  a  little  sugar. 

To  make  marrotu  pudiRng. 

Grate  a  penny  loaf  into  cruiubs,  pour  on  them  a 
pint  of  boiling  hot  cream.  Cut  veiy  thin  a  pound 
of  beef  marrow,  beat  four  eggs  well,  and  then  put 
in  a  glass  of  brandy,  with  sugar  and  ivjtmeg  to 
taste.  Mix  them  all  well  together,  and  either  boil 
or  bake  it,  for  three  quarters  of  an  hour  will  do  it. 
Cut  two  ounces  of  citron  veiy  tliin,  and,  when 
served  up,  stick  them  all  over  it. 

To  make  Oldhury  pudding. 

Beat  four  eggs  very  well,  liave  ready  a  pint  ba- 
sin floured  and  buttered,  pour  in  llie  eggs,  and  fill 
it  up  with  new  milk  previously  boileil,  and  with 
two  laurel  leaves,  and  when  cold,  beat  them  to- 
gether; put  a  white  pajjer  over  the  basin,  cover 
witli  a  cloth,  and  boil  it  twenty  minutes.  Send  it 
up  with  wine  and  butter  sauce. 

Qiunce  pudding. 

Scald  the  quinces  tender,  pare  them  thin,  scrape 
off  the  i)ulp,  mix  with  sugar  very  sw  eet,  and  add  a 
little  ginger  and  cinnamon.  To  a  pint  of  cream 
put  three  or  four  yolks  of  eggs,  and  stir  it  into  the 
quinces  till  they  are  of  a  good  thickness.  Butter 
the  dish,  pour  it  in  and  bake  it. 
Tansy  pudding. 

Blanch  and  pound  a  quarter  of  a  pound  of  Jor- 
dan almonds;  put  them  into  a  stew-pan,  add  a  gill 
of  tlie  syrup  of  roses,  the  crumb  of  a  French  roll, 
some  grated  nutmeg,  half  a  glass  of  brandy,  two 
table-spoonsful  of  tansy  juice,  3  oz.  of  fresh  butter, 
and  some  slices  of  citron.  Pour  over  it  a  pint  and 
a  half  of  boiling  cream  orioilk,  swee'  ^n,  and  when 
cold,  mi.x  it;  add  the  juice  of  a  lemon,  and  8  eggs 
beaten.  It  may  be  either  boiled  or  baked. 
Leinov  pudding. 

Cut  off  the  rind  of  3  lemoi;S,  boil  them  tender, 
pound  them  in  a  mortar,  and  mix  them  with  a 
quarter  of  a  pound  of  Nai>les  biscuits,  boiled  uji  in 
a  ([uart  of  milk  or  cream;  beat  up  I'i  yolks  and  6 
whites  of  eggs.  Melt  a  quarter  of  a  pound  of  fresh 
butter,  and  put  in  half  a  pound  of  sugar,  and  a  lit- 
tle orange  flower  water.  Mix  all  well  together, 
stir  it  over  the  fire  till  thick,  and  squeeze  in  the 
_^ice  of  half  a  lemon.  Put  puff  paste  round  the 
dish,  then  pour  in  the  pudding:  cut  candied  sweet- 
meats, and  sti'ew  over,  and  bake  it  for  three  quar- 
ters of  an  hour. 

J\lrs  GooilfeUoiv''s  lemon  puddi  ig. 

Take  of  butter  (the  very  best)  aud  loaf  sugar, 
each  half  a  pound,  beat  them  to  a  Iroih  as  for 
pound-cake,  add  five  eggs,  tlie  juice  of  half  of  a 
large  or  the  whole  of  a  small  lemon.  Grate  into  it 
the  outside  yellow  rind,  but  not  an  atom  of  the 
white — half  a  glass  of  Madeira,  ludf  a  glass  of  bran- 
dy, a  lea-S|)0onful  of  orange-llower  water,  pour  it 
into  yf.ur  paste,  and  bake  with  a  moderate  oven. 


COOKERX 


171 


N.  B.  The  above  quantities  make  three  common 
puddings. 

JMrs  Gooilft  ".ozv''.9  o^aiifft  fn:ddinp'. 
Proceed  as  above,  using  a  pounded  orange  in 
place  of  tht  lemon. 

Vocoa-nict  puddinq: 
A  quarter  of  a  pound  of  grated  cocoa-nut,  the 
same  quantitv  of  powdered  loaf  sugar,  three  ounces 
and  a  h:df  of  good  butter,  the  whites  of  six  eggs, 
Rud  half  a  glass  of  wine  and  brandy  n)ixed,  a  tea- 
spoonfal  of  orange  flower  and  rose-water — pour 
into  your  paste,  and  bake  as  above. 
Boston  apple  fnulding. 
Peel  one  dozen  and  a  half  of  good  apples,  take 
out  the  cores,  cut  them  small,  put  into  a  stewpan 
that  will  just  hold  them,  witli  a  little  water,  a  lit- 
tle cinnamon,  two  cloves,  and  the  i)eel  of  a  lemon, 
stew  over  a  slow  fire  till  quite  soft,  then  sweeten 
with  moist  sugar,  and  puss  it  through  a  hair  sieve, 
add  to  it  the  yolks  of  four  eggs  and  one  white,  a 
qiiarter  of  a  pound  of  goo<l  butter,  half  a  nutmeg, 
the  peel  of  a  lemon  grated,  and  the  juice  of  one 
lemon;  beat  all  well  together,  line  the  inside  of  a 
pie-dish  with  good  puff  paste,  put  in  the  pudding, 
and  bake  half  an  hour. 

Spring  fruit  pudding. 

Peel  and  wash  well  four  cozen  sticks  of  rhubarb, 
put  into  a  stew-pan  with  the  pudding,  a  lemon,  a  lit- 
tle cinnamon,  and  as  much  moist  sugar  as  will  make 
It  quite  sweet,  set  it  over  a  fire,  and  reduce  it  to  a 
marmalade,  pass  through  a  hair  sieve,  and  proceed 
as  directed  for  the  Hoston  pudding,  leaving  out  the 
lemon  juice,  as  the  rhubarb  will  be  found  sufficient- 
ly acid  of  itself. 

Plum  pndding. 

Suet  chopped  fine,  six  ounces;  Malaga  raisins 
stoned,  six  ounces;  currants  nicely  waslied  and 
picked,  eight  ounces;  bread  crumbs,  three  ounces; 
flour,  three  ounces;  eggs,  three;  sixth  of  a  nutmeg; 
small  blade  of  mace;  same  quantity  of  ciiuiamon 
pounded  as  fine  as  possible;  half  a  'easpoonful  of 
salt;  half  a  pint  of  milk,  or  rather  less;  sugar,  four 
ounces;  to  which  may  be  added  candied  lemon,  one 
ounce;  citron,  half  an  ounce.  Beat  the  eggs  and  i 
spice  well  together,  mix  the  milk  with  them  b)' 
degrees,  then  the  rest  of  the  ingredients;  dip  a  fine 
close  linen  cloth  into  boiling  water,  and  put  it  in  a 
hair  sieve;  flour  it  a  little,  and  tie  it  up  close;  put 
it  into  a  saucepan  containing  six  quarts  of  boiling; 
water;  keep  a  Kettle  of  boiling  water  alongside  ot 
it,  to  fill  up  your  pot  as  it  wastes;  be  sure  to  keep  it 
boiling  six  hours  at  least. 

Batter  pudding. 

Take  six  ounces  of  fine  flour,  a  little  salt  and 
three  eggs,  beat  up  well  with  a  little  milk,  added 
by  degrees  till  the  batter  is  quite  smooth,  make  it 
the  thickness  of  cream,  put  into  a  buttered  pie- 
dish,  anil  bake  three  quarters  of  an  hour,  or  into  a 
buttered  and  floured  basin  tied  over  tight  with  a 
eioth,  boil  one  and  a  half  or  two  hours. 
JVewmarket  pudding. 

Put  on  to  boil  a  pint  of  good  milk,  with  half  a 
.amon  peel,  a  little  cinnamon,  and  a  bay-leaf,  boil 
gently  for  five  or  ten  minutes,  sweeten  with  loaf 
sugar,  break  the  yolks  of  five  and  the  whites  of 
three  eggs  into  a  basin,  beat  them  well,  and  add 
the  milk,  beat  all  well  together,  and  strain  tiirough 
a  fine  hair  sieve  or  tammis,  have  some  bread  and 
t)i:tter  cut  very  thin,  lay  a  layer  of  it  in  a  pie-dish, 
3nd  then  a  layer  of  currants,  and  so  on  till  the  dish 
IS  nearly  full,  then  pour  the  cusiaru  over  it,  and 
bake  half  an  hour. 

JVewcastle  or  cabinet  fmdding. 

Butter  a  half  melon  mould,  or  quart  basin,  and 
stick  all  round  with  dried  cherries,  or  fine  raisins, 
and  ^'ll  up  with  bread  and  butter,  kc.  as  in  the 
above^  and  steam  it  an  hour  and  a  half. 


Verrmcelli  pudding. 

Boil  a  pint  of  milk,  with  lemon  peel  and  cinna 
mon,  sweeten  with  loaf  sugar,  strain  through  a 
sieve,  and  add  a  quarter  of  a  pound  of  vermicelli, 
boil  ten  minutes,  tiien  put  in  the  yolks  rf  five  and 
the  whites  of  three  eggs,  mix  well  together,  and 
steam  it  one  hour  and  a  quarter;  the  same  may  be 
baked  half  an  hour. 

Bread  pudding. 

Make  a  pint  of  bread-crumbs,  put  them  into  a 
stewpan  with  as  much  milk  as  will  cover  them,  the 
peel  of  a  lemon,  and  a  little  nutmeg  grated,  a  small 
piece  of  cinii..mon;  boil  about  ten  minutes;  sweeten 
with  powdered  loaf  sugar;  take  out  the  cinnamon, 
and  put  in  four  eggs;"beat  all  well  together,  and 
bake  half  an  hour,  or  boil  rather  more  than  an 
hour. 

Suet  pitdding. 

Suet,  a  quarter  ot  a  pound;  flour,  three  table- 
spoonsful;  eggs,  two;  and  a  little  grated  ginger; 
milk,  naif  a  pint.  Mince  the  suet  as  fine  as  pos- 
sible, roll  it  with  the  rolling  ])in  so  as  to  mix  it 
well  witli  the  flrur;  beat  up  the  eggs,  mix  them 
with  the  m.ilk,  and  then  mix  all  together;  wet  your 
cloth  well  in  boiling  water,  flour  it,  tie  it  loose, 
put  into  boiling  water,  and  boil  an  hour  and  a 
quarter. 

Custard  pudding. 

Boil  a  pint  of  milk,  and  a  quarter  of  a  pint  of 
good  cream;  chicken  with  flour  and  water,  made 
perfectly  smooth,  till  it  is  stiff  enough  to  bear  an 
egg  on  it;  break  in  the  yolks  of  five  eggs,  sweeten 
with  powdered  loaf  sugar,  grate  in  a  little  nutmeg, 
and  the  peel  of  a  lemon;  add  half  a  glass  of  good 
brandy,  then  whip  the  wliites  of  the  five  eggs  till 
(|uite  stiff,  and  mix  gently  all  together;  line  a  pie- 
dish  with  good  puff  paste,  and  bake  half  an  hour, 

N.  B.  Ground  rice,  potptoe  flout,  panada,  and 
all  puddings  made  from  powders,  are,  or  may  be, 
pre'^ared  in  the  same  way. 

Biiled  custards. 

Put  a  quart  of  new  milk  into  a  stewpan,  with 
the  peel  of  a  lemon  cut  very  thin,  a  little  grated 
nutmeg,  a  bay  or  laurel  leaf,  a  small  stick  of  cin- 
namon; set  it  over  a  quick  fire,  but  be  careful  it 
does  not  boil  over;  when  it  boils,  set  it  beside  the 
fire,  and  simmer  ten  minutes;  bre'^k  the  yolks  of 
eight,  and  the  whites  of  four  eggs  into  a  basin, 
'>eat  them  well,  then  pour  in  the  milk  a  little  at  a 
time,  stirring  it  as  quick  as  possible  to  prevent  the 
eggs  curdling;  set  it  on  the  fire  again,  and  stir  well 
with  a  wooden  spoon;  let  it  have  just  one  boil;  pass 
it  through  a  tammis,  or  fine  sieve;  when  cold,  add 
a  little  brandy,  or  white  wine,  as  may  be  most 
agreeable  to  palate;  serve  up  in  glasses,  or  cups. 
To  make  a  perigord  pie. 

Take  half  a  dozen  partridges,  and  dispose  of 
their  legs  in  the  same  manner  as  is  done  with 
chickens,  when  intended  to  be  boiled.  Season 
them  well  with  pepper,  salt,  a  small  quant'ty  of 
cloves  and  mace  beaten  fine.  Cut  two  pounds  of 
lean  veal,  and  one  pound  of  fat  bacon  into  small 
bits,  and  put  them  into  a  stewpan  with  half  a  pound 
of  butter,  together  with  some  shallots,  parsley,  and 
thyme,  all  chopped  together.  Stew  these  till  th« 
meat  appear  sutticiently  tender.  Then  season  it 
in  the  same  manner  as  directed  for  the  partridges. 
Strain  and  pound  the  meat  in  a  mortar  till  it  is 
perfectly  smooth,  then  mix  the  pulp  in  some  of  the 
liquor  in  which  it  has  been  stewed.  The  pie-crust 
being  i-nised,  and  ready  to  receive  the  partridges, 
put  them  in  with  the  above-mentioned  force-meal 
over  them,  and  ever  that  lay  some  thin  slices  ot 
bacon.  Cover  the  pie  with  a  thick  lid,  and  be  sure 
to  close  it  well  at  the  sides,  lO  prevent  the  gravy 
from  boiling  out  at  the  place  where  the  joi.4ing  is 
ni.ade,  which  would  occasion  the  pturtri-lges  to  e.»t 


72 


UNIVERSAL  RECEIPT  BOOK, 


dry.  This  sizecF  pie  will  require  three  hours  bak- 
^g,  but  be  careful  nr-*  to  put  it  in  a  fierce  heated 
oven.  A  pound  of  fresh  truffles  vvill  add  conside- 
rably to  the  merits  of  tliis  excellent  pie. 
To  make  a  pn^ paste. 
Take  a  quarter  of  a  peck  of  flour,  and  rub  it  into 
a  pound  of  butter  very  fine.  Make  it  up  into  a 
light  paste  with  cold  water  just  stiffenough  to  work 
it  up.  Then  lay  it  out  about  as  thick  as  a  crown 
piece;  put  a  layer  of  butter  all  over,  then  sprinkle 
on  a  little  flour,  double  it  up,  and  mil  it  nut  again. 
Double  and  roll  it  with  layers  of  butter  three 
times,  and  it  will  be  fit  for  use. 

'1 0  make  a  short  cnist. 
Put  six  ounces  of  butter  to  eight  ounces  of  flour, 
and  work  them  well  together;  then  mix  it  up  with 
as  little  water  as  possible,  so  as  to  have  it  a  stiffish 
paste;  then  roll  it  out  thin  for  use. 

'J'o  make  a  good  paste  for  large  pies. 
Put  to  a  peck  of  flour  three  eggs,  then  put  in 
half  a  pound  of  suet,  a  pound  and  a  half  of  butter 
and  suet,  and  as  much  of  the  liquor  as  v/ill  make  it 
a  good  light  crust.  Work  it  up  well  and  roll  it  out. 
Jlnother  method. — Take  a  peck  of  flour,  and  six 
pounds  of  butter,  boiled  in  a  gallon  of  water,  then 
skim  it  oft'  into  the  flour,  with  as  little  of  the  li- 
quor as  possible.  Work  it  up  well  into  a  paste, 
pull  it  into  pieces  till  colli,  then  make  it  into  the 
desired  form. 

To  make  paste  for  tarts. 
Put  an  ounce  of  loaf  sugar,  beat  and  sifted,  to 
one  pound  of  fine  flour.     Make  it  into  a  stiff  paste, 
with  a  gill  of  boiling  cream,  and  three  ounces  of 
butter.     Work  it  well,  and  roll  it  ven-  thin. 
To  keep  potatoes  for  sea  provisions. 
Slice  them  and  baKe  them  slowly  and  they  will 
teep  and  form  good  flour  for  years. 

'J'o  use  herrings  economicalbj. 
The  best  method  of  using  salted  iierrings  with 
potatoes  is,  to  parboil  the  potatoes  without  their 
skins,  then  boil  them  with  the  herrings  thorough- 
ly, and  put  them  on  a  dish,  when  they  will  form  a 
most  excellent  flavoured  meal. 

To  make  a  sack  posset. 
Beat  up  the  yolks  and  whites  of  15  eggs,  strain 
them,  and  then  put  three  quarters  of  »  pound  of 
while  sugar  in  a  pint  of  Canarj',  and  mix  it  with 
the  eggs  in  a  basin.  Set  it  over  a  chafing  dish  of 
coals,  and  keep  continually  stirring  it  until  it  is 
quite  hot.  Next  grate  some  nutri.eg  in  a  quart  of 
milk,  boil  it,  and  then  pour  it  into  the  eggs  and 
wine;  while  pouring,  hold  the  hand  very  high,  and 
let  another  person  keep  stirring  the  posset,  which 
renders  it  smooth,  and  full  bodied  to  the  taste. 

Atiolher  method. — Take  four  Naples  biscuits, 
and  crumble  them  into  a  quart  of  new  milk,  when 
It  boils  a  little,  grate  in  some  nutmeg,  and  sweeten 
It  to  taste:  next  pour  in  half  a  pint  of  sack.  Keep 
stirring  it,  when  it  Mill  be  fit  for  table. 
Ale  posset. 
Take  a  small  piece  ot  white  bread,  put  it  into  a 
pint  of  milk,  and  set  it  over  the  fire.  Then  put 
some  nutmeg  and  sugar  into  a  pint  of  ale,  warm  it, 
and  when  the  milk  boils,  pour  it  upon  the  ale. 
Let  it  stand  a  few  minutes  to  clear. 

Greeii  gooseberry  cheese. 
Take  6  lbs.  of  unripe  rough  gooseberries,  cutoff 
the  blossoms  and  stems,  and  put  them  in  cold  wa- 
ter for  an  hour  or  two;  then  take  them  out,  bruise 
them  in  a  marble  mortar,  and  put  them  into  a 
brass  pan  or  kettle,  over  a  clear  fire,  stirring  them 
till  tender:  then  add  4^  lbs.  of  lump  sugar  poui.d- 
ed,  and  boil  >t  till  very  thick,  and  of  a  fine  green 
colour,  stirring  ii  all  the  time. 

To  st^am  potatoes. 
Put  them  clean  washed,  with  their  skins  on,  in- 
to a  steam  saucepan   and  let  the  water  under  them 


be  about  half  boiling,  let  them  continue  to  boil  ra- 
ther  (piickly,  until  they  are  done;  if  the  water 
once  relaxes  from  it*  heat,  the  goodness  of  the  po- 
tato is  sure  to  be  aftected,  and  to  become  soddened, 
let  the  (juality  be  ever  so  good.  A  too  precipitate 
boiling  is  equally  disadvantageous;  as  the  higher 
parts  to  the  surface  of  the  root  begin  to  crack  and 
open,  while  the  centre  p.trt  continues  unheatii4l 
and  undecomposed. 

To  make  potato  bread. 

Boil  the  potatoes  not  q,uite  so  soft  as  common, 
then  ilry  them  a  short  time  on  the  fire,  peel  tliem 
while  liot,  and  pound  them  a*  fine  as  possible,  next 
put  a  small  quantity  of  pearl  ash  to  new  yeast; 
whilst  it  is  working  briskly,  add  as  mutli  rye-meal, 
or  flour,  as  can  be  worke<i  iti.  Mix  tlie  w  hole  well 
together,  but  do  not  add  any  water  to  it.  After  the 
dough  is  thus  prepared,  let  it  stand  an  hour  and  <. 
half  or  two  hours  before  il  is  put  into  the  oven;  ob- 
serve it  will  not  require  so  long  baking  as  regular 
flour  bread. 

Airther  mftiiod. — Take  5  lbs.  of  dried  potatoe 
starch,  and  5  lbs.  of  the  pnlp;  dissolve  a  suitable 
quantity  of  leaven  or  yeast  in  warm  water,  the 
mixture  being  exactly  made  the  night  before;  let 
it  be  all  night  iu  a  kneading  trowgU,  well  covered 
and  kept  warm  until  the  next  day;  this  is  the  se- 
cond leaven;  then  add  5  lbs.  more  of  starch,  and 
the  same  quantity  of  pulp,  and  knead  it  well;  the 
water  must  be  in  the  proportion  of  a  fifth  part,  tha' 
is,  upon  20  lbs.  of  paste  there  must  be  5  lbs.  of 
water,  which  is  to  be  used  as  hot  as  possible. 
To  use  frosted  potatoes. 

If  much  frozen  lay  them  in  cold  water,  and  to 
each  peck  of  potatoes  take  a  ^  of  oz.  of  salt-petre 
dissolved  in  water,  which  mix  with  the  fluid  in 
which  they  are  boiled;  if  the  potatoes  are  so  frozet 
as  to  be  quite  unfit  for  nourishment  tiiey  will  make 
starch,  and  will  yield  more  flour  than  if  unfer- 
mented  by  the  icy  power.  Tliis  flour,  with  an 
equal  quantiv./  of  wheat  flour,  sonie  butter,  sugar, 
a  little  balm,  and  a  few  currants,  makes  excellent 
bread  for  tea.  If  formed  into  small  cakes,  and 
put  into  a  slow  oven,  it  will  keep  a  month. 


SOUPS,  &c. 

To  ma.^e  a  tureen  of  soup  Fletmsh  fashion. 

Scald  half  a  dozen  of  tui-key  pinions,  four  siieeps' 
rumps,  and  ^  a  pound  or  more  of  pickled  pork; 
then  tie  up  eacJi  sort  together,  scald  also  a  good 
savoy  cut  into  quarters  and  tied;  put  them  altoge- 
ther into  a  pan  with  good  broth,  a  fagot  of  sweet 
herbs,  parsley,  green  shallots,  3  cloves,  pepper  and 
salt;  boil  slowly;  when  done,  drain  the  meat;  put  i; 
into  the  tureen,  and  serve  a  good  gravy  sauce  witii 
it, 

J\'ew- England  choivder. 

Have  a  good  haddock,  cod,  or  any  other  solid 
fish,  cut  it  in  pieces  three  inches  square,  put  a 
pound  of  fat  salt  pork  in  strips  into  the  pot,  set  it 
on  hot  coals  and  try  out  the  oil;  take  out  the  pork 
and  put  in  a  layer  of  fish,  over  that  a  layer  of 
onions  in  slices,  then  a  layer  of  fish  with  slips  of 
fat  salt  pork,  then  another  layer  of  onions,  and  so 
on  alternately  until  your  fish  is  consumed;  mix 
some  flour  with  as  much  water  as  will  fill  the  pot; 
season  with  black  pepper  and  salt  to  your  taste, 
and  boil  it  for  half  an  houi.  Have  ready  some 
crackers  f  Philadelphia  pilot  bread  if  you  can  get 
it)  soaked  in  water  till  they  are  a  little  softened, 
throw  them  into  your  chow  der  five  minutes  belOi^ 
you  take  it  up.  Serve  in  a  tureen. 
AluUaga-ta-wny  soup. 

Cut  4  lbs.  of  a  breast  of  veal  into  pieces,  ab«u4 
two  inches  by  one;  put  the  trimmings  into  a  stew 


COOKERY. 


1?^ 


pan  with  two  quarts  of  water,  vith  12  corns  of 
blatk  pepper,  anrl  the  same  of  allspice;  when  it 
boils,  skim  it  clean,  and  let  it  boil  an  hour  and  a 
half,  then  strain  .t  off;  while  it  is  boiling,  fry  of  a 
nice  brown  in  butter  the  bits  of  veal  and  four 
onions;  wlien  they  are  done,  put  tlie  bi'olh  to  them, 
put  it  on  the  fire;  when  it  boils,  skim  it  clean,  let 
it  simmer  naif  an  hour,  then  mix  two  spoonsful  of 
curry  and  the  sinie  of  floiu-,  with  a  little  cold  wa- 
ter, and  a  teaspoonful  of  salt;  add  these  to  tlie 
soup,  and  simmer  it  gently  till  the  veal  is  quite 
tender,  and  it  is  ready;  or  bone  a  couple  of  fowls 
ur  rabbits,  and  stew  them  in  the  manner  directed 
above  for  the  veal;  and  you  may  put  in  a  bruised 
eshallot,  and  some  mace  and  ginger,  in^'tead  of 
black  pepper  and  allspice. 

Aiween  of  hodge-podge  of  different  sorts. 

Take  either  a  bi'iskel  of  beef,  mutton,  steaks, 
whole  pigeons,  rabbits  cut  in  quarters,  veal,  or 
poultry;  boil  a  long  time  over  a  slow  fire  in  a  short 
liquid,  with  seme  onions,  carrots,  parsnips,  tur- 
nips, celery, a  fagot  of  parsley,  green  shallots,  one 
tlo\e  of  garlick,  3  of  spices,  a  laurel  leaf,  thyme,a 
little  basil,  .f.rge  thick  sausages,  and  thin  broth  or 
water;  when  done,  drain  the  meat,  and  place  it  upon 
a  dish  intermixed  with  roots,  sift  and  skim  the 
sauce,  reduce  some  of  it  to  a  glaze,  if  desired; 
glaze  the  meat  with  it,  then  atld  some  gravy  on  the 
same  stew-pan  and  broth  sufficient  to  make  sauce 
enough  with  pepper  and  salt:  sift  it  in  a  sieve, 
Old  serve  upon  the  meat.  If  brisket  of  beef 
is  used,  let  it  be  half  done  before  putting  in  the 
roots,  which  should  be  scalded  first,  as  it  makes 
ihe  broth  more  palatable. 

Portable  soup. 

Cut  into  small  pieces  3  large  legs  of  veal,  1  of 
beef,  and  the  lean  part  of  a  ham:  1,'iy  the  meat  in  a 
l<arge  cauldron,  with  a  quarter  of  a  pound  of  butter 
at  the  bottom,  4  ounces  oi"  anchovies,  and  2  ounces 
of  mace.  Cut  small  6  heads  of  clean  waslied  cele- 
rj,  freed  from  green  leaves,  and  put  them  into  the 
cauldron,  with  3  Ijrge  carrots  cut  thin.  Cover  all 
close,  and  set  it  on  a  moderate  fire.  When  the 
^ravy  begins  to  draw,  keep  taking  it  off  till  it  is  all 
t.xtracted.  1 1.en  cover  the  meat  with  water,  let  it 
r)oil  gently  for  four  hours,  then  strain  it  through  a 
hair  sieve  into  a  clean  pan,  till  it  is  reduced  to  one- 
third.  Strain  the  gravy  drawn  from  the  meat  into 
•A  pan,  and  let  it  boil  gently,  until  it  be  of  a  gluti- 
nous consistence.  Take  care  and  skim  off  all  the 
fit  as  it  rises.  Watch  it  when  it  is  nearly  done, 
thut  it  does  not  burn;  next  season  it  with  Cayenne 
pepper,  and  pour  it  on  flat  earthen  dishes,  a  quar- 
ter of  an  inch  thick.  Let  it  stand  till  the  next  day, 
and  then  cut  it  out  by  round  tins  larger  than  a 
crown  piece.  Set  the  cakes  in  dishes  in  the  sun  to 
«lry,  and  turn  them  often.  \\'hen  fully  dried,  put 
them  into  a  tin  box  with  i  piece  of  clean  white  pa- 
per between  each,  and  keep  them  in  a  dry  place. 
if  made  in  frosty  weather  it  will  soon  become  so- 
lid. This  kind  of  soup  is  exceedingly  convenient 
for  private  tamilies,  for  by  putting  one  of  the  cakes 
in  a  saucepan  with  al)out  a  pint  of  water,  and  a  lit- 
tle salt,  a  basin  of  good  broth  may  be  made  in  a 
tfw  minutes.  It  will  likewise  make  an  excellent 
gravy  for  roast  turkeys,  fowls,  and  game. 
Curry. 

Tak"?  the  skin  off  two  chickens;  carve,  wash  and 
dry  them;  pnt  tliem  in  a  stew  pan  with  a  leacupful 
»X  water,  salt,  and  a  few  onions,  aiid  stew  them 
with  a  lew  green  peas,  or  t!ie  egg  plant,  till  ten- 
der; then  take  a  lump  of  butter,  the  size  of  a  pi- 
geon's egg,  a  little  mace,  Cayenne  pepper  to  taste, 
a  teaspoonful  each  of  fresh  turmeric  and  carda- 
moms, pounded  with  a  shallot  in  a  marble  mortar; 
roll  these  ingredients  with  a  little  flour  in  the  but- 
ter. «nd  dissolve  therk'  in  tbo  stew.     If  tlie  lurry  is 


to  be  brown.  It  must  be  fried  a  little  before  the  cur- 
ry-ball is  added  to  the  gravy. 

Jhiollier. — Carve  a  pair  of  fat  young  fowls  with 
a  sharp  knife,  precisely  as  if  at  table;  dust  them 
with  flour,  fry  them  in  butter  till  they  are  well 
browned,  lay  them  in  a  stew-pan,  with  slips  ot 
four  large  onions,  add  I)oilin^  water  to  the  brown- 
ing, &c.  left  in  tlie  pa*^  give  it  a  boil,  and  pour 
the  whole  ov^^r  your  c^^cken;  if  not  liquor  enough 
to  rather  more  than  cover  it,  add  hot  water:  put  on 
the  lid  of  your  pan  and  set  it  on  hot  coals.  In  half 
an  hour  take  out  a  cup  of  the  gravy,  mix  it  well 
with  a  lable-spoonful  of  curry  powder,  and  throw 
it  again  into  the  pan;  stir  it  well  round;  ta«te  and 
see  ifyour  gravy  is  warm,  if  not,  add  Cayenne;  bub- 
ble the  whole  quietly  till  the  fowls  are  tender; 
serve  in  a  deep  dish,  with  boiled  rice. 
J\'lalay''s  curry. 

Proceed  as  above;  fry  the  onions,  pieces  of 
fowls  and  a  couple  of  egg-plants  in  slices;  put  the 
whole  in  your  stew-pan  with  the  milk  of  two  cocoa- 
nuts;  grate  the  flesh,  ])Ut  it  into  a  linen  bag  ann 
squeeze  out  the  juice,  which  put  in  the  saucepan 
likewise;  add  the  curry  and  finish  as  above. 
Curry  powder. 

Coriander  seed,  three  ounces;  turmeric,  five 
ounces;  black  pepper,  mustard,  and  ginger,  each 
one  ounce;  lesser  cardamom  seeds,  half  an  ounce; 
Cayenne  pepper,  Ji-iT  an  ounce;  cinnan:on,  and 
cummin  seed  a  qiinrt.;r  of  an  ounce  each.  Dry 
them  well;  reduce  them  se{>arately  to  a  pow- 
der; pass  them  through  a  fine  sieve,  and  mix  them 
well.  It  should  be  kept  in  a  closely  stopped  bot- 
tle, in  a  dry  place. 

Welsh  rnbbit — a  new  receipt  for. 

Cut  your  cheese  into  small  slips,  if  soft,  if  hard, 
grate  it  down.  Have  ready  a  spirit  of  wine  lamp^ 
kc.  and  deep  block-tin  dish;  put  in  the  cheese 
with  a  lump  of  butter,  and  set  it  over  the  lamp. 
Have  roatly  the  yolk  of  an  egg  whipped,  with  half 
a  glass  of  Madeira,  and  as  much  ale,  or  beer;  stit 
your  cheese  when  melted,  vill  it  is  thoroughly  mix- 
ed with  the  butter,  then  add  gradually  the  egg  and 
wine,  keep  stirring  till  it  forms  a  smooth  mass. 
Season  with  Cayenne  and  grated  nutmeg. — To  be 
eaten  with  a  thin  hot  toast. 


J^ote  by  the  American  Editor. 

It  often  happens,  that  in  travelling,  the  materials 
for  a  rabbit  may  be  had  when  there  is  nothing  else 
in  the  house  the  gourmand  can  eat.  In  this  case, 
if  there  is  no  blazer,  or  chafing  dish,  an  excellent 
substitute  is  formed  in  a  moment,  by  two  soup 
plates,  separated  frorti  each  other  by  pieces  of  a 
bottle-tork  placed  on  the  rim  of  the  lower  one, 
which  should  contain  any  kind  of  spiiits.  Put  your 
cheese  into  the  top  one,  fire  the  spirits  with  a  slip 
of  paper,  and  set  your  rabbit  on  the  corks;  it  an- 
swers as  well  as  the  most  expensive  heater  in 
Christendom. — Probatum  est. 
Sp'.'P  maigve. 

Take  of  veal,  bcfl  cut  into  small  pieces,  and 
scrag  of  mutton,  1  It.  each;  put  them  into  a  sauce- 
pan, with  2  quarts  of  water;  put  into  a  clean  cloth 
1  oz.  of  barley,  an  onion,  a  small  bundle  of  sweet 
herbs,  3  or  4  heads  of  celery  cut  small,  a  litUe 
mace,  2  or  3  cloves,  3  turnips  pared  and  cut  in  two, 
a  large  carrot  tut  into  small  pieces,  and  a  young 
lettuce,  Covet  the  pot  close,  and  jec  it  stew  veij 
gently  for  six  hoiv>.  1  hen  take  out  the  spice 
sweet  herbs,  and  r rJoT,  and  pour  all  into  a  soup 
dish,  seasoned  vith  salt 

Jtiftck  twt:e  soup. 

Scald  a  calf's  head  with  the  skin  on,  and  take 
off  the  horny  part,  winch  cut  mto  two-inca  square 
pieces:  clean  an  i  dry  them  "weil  in  a  cioth,  and  put 
them  into  a  slew  pan,  with  4  quarts  of  water  madt 

P  3 


174 


UNUTERSAL  RECEIPT  BO(JK 


as  follows:  Take  6  r"  7  lbs.  of  beef,  a  calf's  foot, 
a  shank  of  ham,  an  Otion,  2  carrots,  a  turnip,  a 
.lead  of  celery,  some  cloves  and  whole  pepper,  a 
Clinch  of  s'.veet  herbs,  a  little  leracn  peel,  and  a 
("cw  truffles.  Put  these  into  8  quarts  of  wnter,  and 
stew  them  gently  till  the  liijuiil  is  reduced  one 
naif;  then  strain  it  off,  and  put  it  into  the  stew  pan 
with  the  horny  parts  of  the  calf's  head.  Add  some 
knotted  iparjoram,  savory,  thyme,  parsley  chopped 
s\nall,  with  some  cloves  and  mace  poundjd,  a  lit- 
tle Cayenne  pepper,  some  p;reen  onions,  a  shallot 
cut  fine,  a  few  chopped  mushrooms,  and  half  a  pint 
of  Madeira  wine.  Stew  tliese  gently  till  the  soup 
is  reduced  to  two  quarts,  then  heat  a  little  broth; 
mix  some  flour,  smoothing  it  with  the  yolks  of  2 
eggs,  and  stir  it  over  a  gentle  fire  till  it  is  near 
boiling.  Add  this  to  the  soup;  keep  stirring  as 
you  pour  it  in,  and  continue  stewing  for  another 
hour.  When  done,  squeeze  in  the  juice  of  half  a 
lemon,  half  an  orange,  and  throw  in  some  boiled 
force-meat  balls.  Serve  it  up  in  a  tureen  hot. 
This  soup  is  deliciously  gratifying  and  nutritive. 
Aspara^is  sortp. 

Put  a  small  broiled  bone  to  1^  pints  of  peas,  and 
water  in  proportion,  a  root  of  celery,  a  small  bunch 
of  sweet  herbs,  a  large  onion,  Cayenne  pepper,  and 
salt  to  taste;  boil  it  briskly  for  five  houi  s,  strain 
and  pulp  it;  then  add  a  little  spinach  juice,  and 
asparagus  boiled  and  cut  into  small  pieces,  A  tea- 
spoonful  of  walnut  soy,  and  a  tea-spoonful  of  mush- 
room catsup,  answers  as  well  as  the  bone. 
Gililet  soup. 

Take  4  pounds  of  gravy  beaf,  2  pounds  of  scrag  of 
rautton,  and  2  pounds  of  scrag  of  veal;  boil  them  in  2 
gallons  of  water,  stew  them  gently  till  it  begins  to 
taste  well,  pour  it  out  and  let  it  stand  till  cold,  skim 
off  all  the  fat.  Take  2  pair  of  giblets  well  scaled, 
put  them  to  the  broth,  and  simmer  them  till  they 
are  very  tender.  Take  them  out  and  strain  the 
soup  through  a  cloth.  Put  a  piece  of  butter  rolled 
in  Pour  into  the  stew  pan,  with  some  fine  chopped 
parsley,  chives,  a  little  penny  royal,  and  sweet 
marjoram.  Place  the  soup  over  a  slow  fire,  put  in 
the  giblets,  tried  buttei,  herbs,  a  little  ^ladeira 
■wine,  some  salt,  and  Cayenne  pepper;  when  the 
herbs  are  terjder,  send  the  soup  and  giblets  intermix- 
ed to  table.  This  forms  a  very  savoury  dish. 
White  loup. 

Stew  a  knuckle  of  veal  and  a  scrag  of  rautton 
three  or  four  hours,  with  spice;  strain  it;  blanch  ^ 
a  pound  of  sweet  almonds,  beat  them  with  a  spoon- 
ful or  two  of  cream  to  prevent  their  oiling;  put 
ttiem  with  a  pint  of  cream  into  the  soup,  stir  it  and 
give  it  a  boil;  strain  it  through  a  cloth,  squeeze 
the  almonds  as  dry  as  possible,  heat  it  again,  and 
thicken  it  as  a  custard  with  eggs;  put  a  toasted  roll 
in  the  tureen,  and  pour  the  soup  over  it.  If  there 
';s  a  breast  of  cold  fowl  or  veal,  less  almonds  will 
do;  if  tiie  meat  be  stewed  and  strained  the  day  be- 
fore, it  does  much  better. 

Charitable  soup. 

Take  the  liquor  of  meat  boiled  the  day  before, 
with  the  bones  of  leg  and  shin  of  beef;  add  to  the 
liquor  as  much  as  will  maiie  130  quarts,  also  the 
meal  of  10  stones  of  leg  and  shin  of  beef,  and  2  o.\ 
heads,  all  cut  in  pieces;  add  2  bunches  of  carrots, 
4  bunches  of  turnips,  2  bunches  of  leeks,  ^  a  peck 
nf  onions,  1  bunch  of  celery,  ^  a  lb.  of  pejiper,  and 
»ome  saJt.  Boil  it  for  si.K  hours.  Either  oatrneal 
»r  barley  may  be  put  in  to  tliicken  it,  if  thought 
necessary.  This  soup  may  be  used  at  any  gentle- 
nan's  table. 

Veal  gravy  soup. 

Garnish  the  bottom  of  the  stew-pan  with  thin 
pieces  of  lard,  then  a  few  slices  of  ham,  slices  of 
»eal  cutlet,  sliced  onions,  carrots,  parsnips,  celeiy, 
k  few  cloves  upon  ihe  meat,  and  a  spoonful  of  broth; 


soak  it  on  the  fire  in  t"  it  cvsjiner  till  the  veal  tnrowj 
out  its  ju  ice;  then  put  iv  on  a  stronger  fire,  till  tl/e 
meat  catches  to  the  bottom  of  the  pan,  and  is 
brought  to  a  proper  colour:  then  add  a  sufficient 
quantity  of  light  broth,  and  simmer  it  on  a  slow 
fire  till  the  meat  is  thoroughly  done;  a'ld  a  little 
thyme  and  mushrooms.  Skim  and  sift  it  clear  for 
use. 

Beef  gravy  soup. 

Cat  slices  of  lean  Leef,  according  to  the  q'lantity 
wanted,  which  place  in  a  stew-|)an,  upon  sliced 
onions  and  roots,  adding  two  si)Oonsful  of  fat  broth: 
soak  this  on  a  slow  tire  for  half  an  hour,  stirring  it 
well;  when  it  catches  a  proper  colour  add  thin 
broth  tiiadc  of  suitable  herbs,  with  a  little  sait 
over  it. 

..a  poor  man''s  soup. 

Pick  a  handful  of  parsley  leaves,  mince  them 
fine,  and  strew  over  a  little  salt:  shred  six  green 
onions,  and  jiiit  them  with  the  parsley  in  a  sauce- 
boat.  Add  three  tabie-spoonsful  of  oil  and  vinegar 
with  some  pepper  and  salt. 

A  cheap  rice  and  meat  soup. 

Put  a  pound  of  rice  and  a  little  pepper  and  broth 
herbs  into  two  quarts  of  water;  cover  them  close, 
and  simmer  very  softly;  put  in  a  little  cinnamon, 
two  pounds  of  good  ox-cheek,  and  boil  the  whole 
till  the  goodness  is  incorporated  by  the  liquor. 

Jlnotlie.'  cheap  soup. — Take  an  ox  cheek,  two 
pecks  of  potatoes,  a  quarter  of  a  peck  of  onions, 
three  quarteis  of  a  pound  of  salt,  and  an  ounce  and 
a  half  of  pepper — to  be  boiled  in  ninety  pints  of 
water,  on  a  slow  fire  until  reduced  to  sixty.  A 
pint  of  this  soup,  with  a  small  piece  of  meat,  is  a 
good  meal  for  a  hearty  working  man.  Some  of 
every  vegetable,  with  a  few  herbs,  may  be  added. 
Hfmng  soup. 

Take  eight  gallons  of  water,  and  piix  it  with  five 
I  pounds  of  barley-meal.     Boil  it  to  the  consistence 
of  a  thick  jelly.     Season  it  with  salt,  pepper,  vine- 
gar, sweet  herbs,  n.%  to  give  it  a  gratifying  fla- 
vour, add  the  meal  of  four  red  herrings  pounded. 
To  prei^a-t.  o  nutritious  soup. 

A  pound  of  Sco'eh  barley,  with  sufficient  time 
allowed  in  the  ockini;,  will  make  a  gallon  of  wa- 
ter into  a  toler<».Mo  ptirtding  consistency.  A  pint 
basin  filled  with  it  "  ."1  hold  a  spoon  upright,  when 
at  its  proper  degree  of  warmth  for  eating.  Tho- 
roughly steeped,  it  will  produce  a  rich  pulp,  the 
form  of  the  grains  being  nearly  lost.  Five  hours' 
exposure,  in  a  moderately  heated  oven,  will  oe  sut- 
ficieiil;  and  it  may  be  improved  by  an  hour  or  t*o 
more. 

Amongst  other  means  for  such  preparation,  when 
a  baker's  oven  has  been  emptied  of  its  bread,  a  pan 
of  one  gallon  size  may  be  put  in  to  steep  its  con- 
tents during  the  preceding  night,  and  then  renew- 
ing the  usual  baking  in  the  morning.  What  has 
been  lost  by  evaporation,  may  be  renewed  by  the 
addition,  of  warm  water.  All  the  seasoning  re- 
quisite to  make  it  as  savoury  as  plain  family  dishes 
generally  are,  will  be  about  thrcee  large  onions, 
one  ounce  of  salt,  and  a  quarter  of  an  ounce  of  pep- 
per. This  seasoning  should  be  put  in  before  send- 
ing it  to  the  oven. 

7  0  make  jelly  broth. 

Put  into  the  slew-pan,  slices  of  beef,  veal  fillet, 
a  fowl,  and  one  or  iwo  partridges,  accordinf  to  the 
quantity  required.  J^iil  it  on  the  fire  without  li- 
quid, until  it  catches  i\  lilt).',  and  add  the  meat  now 
and  then.  To  give  it  a  proper  colour,  add  some 
good  clear  boiling  btoth  siid  scalded  roots,  as  car- 
rots, turnips,  parsnips,  parsley  roots,  celery,  large, 
onions,  two  or  three  cloves,  a  small  Oit  of  nutmeg 
and  whole  [jepper;  boil  it  on  a  slow  fire  about  four 
or  five  hours  with  attention;  anil  add  a  few  ciovet 
of  (ai'Iic  or  sliidlots,  and  a  small  fa^ot,  or  bunch  of 


tOOKERY. 


lit 


p|(rs!cy  anJ  thyme  :ied  together.    When  it  is  of  a 
grtod  yellow  colour,  sift  it;  it  serves  for  sauces, 
8nd  ailds  strength  to  the  soups. 
Cooling  broth. 

The  herbs,  fruits,  seeds,  flowers,  or  roots  which 
are  employed  for  cooling  broth,  are  purslain,  let- 
tuces, chervil,  leeks,  borage,  buriiet,  sorrel,  gar- 
den and  wild  endive,  bugloss,  hop-tops,  cos  let- 
tuces, young  nettles,  cucumbers,  tops  of  elder, 
dandelion,  liver-wort,  fumitory,  beet  roots,  &c. 
Wash  and  c'.op  a  proper  quantity,  according  to 
order,  and  boil  a  short  lime  in  thin  veal  or  chicKen 
broth;  sift  and  keep  it  in  a  cool  place.  Warm  it 
for  use  without  boiling. 

Common  sauce. 

Soak  slices  of  veal,  ham,  onions,  parsnips,  two 
cloves  of  garlic,  two  heads  of  cloves,  then  add 
brrith,  a  glass  of  white  wine,  and  two  slices  of  le- 
mon; simmer  it  over  a  slow  fire,  skim  it  well,  and 
sift  it;  add  3  cloves  of  rocambole,  bruised. 
Siueet  sauce. 

Mix  two  glasses  of  red  wine,  one  of  vinegar, 
three  spoonsful  of  cullis,  a  bit  of  sugar,  one  sliced 
onion,  a  little  cinnamon,  and  a  laurel-leaf;  boil 
them  a  quarter  of  an  hour. 

jyiiser''s  sauce. 

Chop  five  or  six  large  onions,  mix  a  little  ver- 
juice, or  vinegar,  pepper,  salt,  and  a  little  butter; 
serve  it  up  either  warm  or  cold. 
Pontiff''s  sauce. 

Soak  slices  of  veal,  ham,  sliced  onions,  carrots, 
parsnips,  and  a  white  head  of  celery;  add  a  glass 
of  wh'rte  wine,  as  much  good  broth,  a  clove  of  gar- 
hc,  four  shallots,  one  clove,  a  lit'le  coriander,  and 
two  slices  of  peeled  lemons.  Boil  on  a  slow  fire 
till  the  meat  is  done;  skim  it  and  sift  in  a  sieve; 
add  a  little  catsup,  and  a  small  quantity  of  fine 
chopped  parsley,  just  before  it  is  used. 
Housexvife''s  sauce. 

Take  some  of  the  above  sauce  sifted  without 
gravy,  add  a  bit  of  butter  rolled  in  flour,  and  chop- 
ped chervil:  use  it  when  warm. 
Pafsoji's  sauce. 

Chop  lemon-peel  very  fine,  with  two  or  three 
pickled  cucumbers,  a  bit  of  butter,  salt,  and  coarse 
pepper;  a  little  flour,  with  two  spoonsful  of  catsup, 
and  stew  it  on  the  fire  without  boiling. 
JVm7»'s  sauce. 

Put  slices  of  veal  and  ham  in  a  stew-pan,  with 
a  spoonful  of  oil,  two  inusUrooms,  a  fagot  of  pars- 
ley, a  clove  of  garlic,  two  beads  of  cloves,  halt  a 
leaf  of  laurel;  let  it  catch  b  little  on  the  fire;  then 
add  some  good  broth,  a  little  gravy,  and  some 
white  wine;  simmer  it  for  sometime,  skim  it  well, 
and  sift  in  a  sieve.  When  ready,  add  two  or  three 
^een  shallots,  and  a  dozen  of  pistachio-nuts, 
whole. 

Admiral's  sauce. 

Chop  an  anchovy,  capers,   and  seven  rr  eight 
gTeen  rocamboles;  simmer  them  on  the  fire  with  a 
little  salt,  pepper,  grated  nutmeg,  and  butter  roll- 
ed in  flour;  when  ready,  add  a  lemon  squeezed. 
Sauce  piqriante. 

Put  a  bit  of  butter  with  two  sliced  onions  into  a 
stew-pan,  with  a  carrot,  a  parsnip,  a  little  thyme, 
laurel,  basil,  two  cloves,  two  shallots,  a  clove  of 
garlic,  and  some  parsley;  turn  the  whole  over  the 
hre  until  iv  be  well  coloured;  then  shake  in  some 
flour,  and  moisten  it  with  some  broth,  and  a  spoon- 
ful of  vinegar.  Let  it  boil  ovjr  a  slow  fire:  skim, 
and  slram  it  through  a  sieve.  Season  it  with  salt 
and  pepper,  and  serve  it  with  any  dish  required 
to  be  heightened. 

Sauce  for  veaL 

Take  the  bones  of  cold  roast  or  boiled  veal, 
dredge  them  well  with  flour,  and  put  them  into  a 
8iew-pau,  with  a  pint  and  a  half  of  broth  or  water, 


a  small  onion,  a  little  grated  or  fin'ly  min<,<*d  le- 
mon-peel, or  the  peel  of  a  quarter  of  a  small  le- 
mon pared  as  thin  as  possible,  half  a  tea-sj)oonFul 
of  salt,  and  a  blade  of  pounded  mace; — to  thicken 
It,  rub  a  table-spoonful  of  flour  into  half  an  ounce 
of  butter;  stir  it  into  the  broth,  and  set  it  on  the 
fire,  and  let  it  boil  very  gently  for  about  half  an 
hour,  strain  through  a  tammis  or  sieve,  and  it  is 
ready  to  put  to  the  veal  to  warm  up,  which  is  to 
be  done  by  placing  the  stew-pan  by  the  side  of  the 
fire.  Squeeze  in  half  a  lemon,  and  cover  the  bot- 
tom of  the  dish  with  toasted  bread  sippets  cut  into 
triangles,  and  garnish  the  dish  with  slices  of  nam 
or  bacon. 

Bechamel  or  ivliite  sauce. 

Cut  in  square  pieces,  half  an  inch  thick,  two 
pounds  of  lean  veal,  half  a  pound  of  lean  ham,  melt 
in  a  stew-pan  two  ounces  of  butter;  when  melted, 
let  the  whole  simmer  until  it  is  ready  to  catch  at 
the  bottom,  (it  requires  great  attention,  as  if  it 
happen  to  catch  at  the  bottom  of  the  stew-pan,  it 
will  spoil  the  look  of  your  sauce,)  then  add  to  it 
three  table-spoonsful  of  flour;  when  well  mixed, 
add  to  it  three  pints  of  broth  or  water,  pour  a  lit- 
tle at  s  time,  that  the  thickening  be  smooth,  stir  it 
until  It  boil,  put  the  stew-pan  on  the  corner  of  the 
stove  to  boil  gently  for  two  hours,  season  it  with 
four  cloves,  one  onion,  twelve  pepper-corns,  a 
blade  of  mace,  a  few  mushrooms,  and  a  fagot  made 
of  parsley,  a  sprig  of  thyme,  and  a  bay-leaf.  Let 
ihe  sauce  reduce  to  a  quart,  skim  the  fat  off,  and 
strain  it  through  a  tammis  cloth. 

Kitchener''s  [Jir)  sauce,  superlative. 

Claret  or  port  wine,  and  mushroom  catsup,  a 
pint  of  each;  half  a  pint  of  walnut  or  other  pickle 
liquor;  pounded  anchovies,  four  ounces;  fresh  le- 
mon-peel, pared  very  thin,  an  ounce;  peeled  and 
sliced  eshallots,  the  same;  sci-aped  horse-radish, 
ditto. ;  allspice  and  black  pepper,  powdered,  half 
an  ounce  each;  Cayenne,  one  drachm,  or  curry 
powder,  three  drachms;  celery-seed,  bruised,  a 
drachm.  All  avoirdupois  weight.  Put  these  into  a 
wide  mouth  bottle,  stop  it  close,  shake  it  up  every 
day  for  a  fortnight,  and  strain  it,  when  sonie  think 
it  improved  by  the  addition  of  a  quarter  pint  soy, 
or  thick  browning,  and  you  will  have  a  "delicious 
double  relish." 

A  dish  of  maccaroni. 

Boil  four  ounces  of  maccaroni  till  it  is  quite  ten- 
der, then  lay  it  on  a  sieve  tc  drain,  and  put  it  into 
a  stew-pan  with  about  a  gill  of  cream,  and  a  piece 
of  butter  rolled  in  flour;  stew  it  five  minutes  and 
pour  it  on  a  plate.  Lay  Parmesan  cheese  toasted 
all  over  it,  and  send  it  up  in  a  water-plate. 
Sauce  Italienne. 

Put  a  piece  of  butter  into  a  stew-pan,  with  mush- 
rooms, onion,  parsley,  and  the  half  of  a  laurel  lea£^ 
all  cut  fine;  turn  the  whole  over  the  fire  sometime, 
and  shake  in  a  little  fjur;  moisten  it  with  a  glass 
of  white  wine,  and  as  much  good  broth;  add  salt, 
pepper,  and  a  little  mace;  beat  all  fine.  Let  it  boil 
half  an  hour:  then  skim  away  the  fat,  and  serve  it 
up.  A  fine  flavour  may  be  given  to  it  whilst  boil- 
ing, by  putting  in  a  bunch  of  sweet  herbs,  which 
take  out  before  the  dish  is  served  up. 
JVonpareil  sauce. 

Take  a  slice  of  boiled  ham,  as  much  breast  of 
roasted  fowl,  a  pickled  cucumber,  a  hard  yolk  of 
an  egg,  one  anchovy,  a  little  parsley,  and  a  head 
of  shallot,  chop[)ed  very  fine;  boil  it  a  moment  in 
good  catsup,  and  use  it  for  meat  or  fish. 
J^'ivernoise  tauce. 

Put  in  a  small  stew-pan  a  couple  of  slices  of  bam, 
a  clove  of  garlic,  two  cloves,  a  laurel-leaf,  sliced 
onions,  and  roots:  let  it  catch  the  fire  a  little.  Then 
add  a  small  quantity  of  broth,  two  spoonsful  of  cat- 
sup, and  a  spoonful  of  the  btist  vinegar.  Simmer  M 


f7i* 


UNIVERSAL  KECEFPT  BOOK. 


tor  an  hoar  rn  the  side  of  a  stove,  then  sift  it  in  a 
%\cre,  and  serve  it  for  a  liigh  flavoured  sauce. 
Gravy  cakes. 

Chop  two  leg;s  of  beef  in  pieces,  put  them  into  a 
pot  of  water,  stew  it  over  a  slow  fire  a  day  and  a 
night;  tlien  add  onions,  herbs  and  spices  as  fir  ^ra- 
vy;  continue  stewing  it  till  the  meat  is  off  the 
bones,  and  the  gravy  quite  out;  then  strain  the  li- 
quor into  a  milk-pan,  to  which  quantity  it  should 
be  reduced;  when  cold,  take  off  the  fat,  put  it  into 
a  saucepan,  and  add  whatever  is  recpiired  to  flavour 
it;  simmer  it  on  a  slow  fire  till  reduced  to  about 
twelve  saucers  two-thirds  full,  put  them  in  an  au-y 
place  till  as  dry  as  leatlier,  put  them  in  paper  bags, 
and  keep  in  a  dry  place. 

General's  sauce. 

To  make  thi^  sauce  properly,  infuse  all  the  fol- 
lowing ingredients  for  twenty-four  hours,  on  ashes 
in  an  earthen  pot,  if  possible,  which  must  be  very 
well  stopped;  viz.  split  six  shallots,  a  clove  of  gar- 
lic, two  laurel  leaves,  thyme  and  basil  in  propor- 
tion, truflles,  tarragon  leifves,  half  an  ounce  of  mus- 
tard seed,  bruised,  six  small  pieces  of  Seville 
orange  peel,  a  quarter  of  an  ounce  of  cloves,  as 
much  mace,  half  an  ounce  of  long  pepper  two 
ounces  of  salt;  squeeze  in  a  whole  lemon,  and  add 
half  a  glass  of  verjuice,  five  spoonsful  of  vinega-, 
and  a  pint  of  white  wine;  let  it  settle,  and  sift  it 
very  crear.  Tiiis  may  be  kept,  bottled,  a  long  time, 
and  it  will  serve  for  all  sorts  of  meat  and  fish — but 
it  must  be  used  in  moderation. 
Sailor''s  sauce. 

Chop  a  fowl's  liver  witli  two  or  three  shallots, 
and  a  couple  of  truflles  or  mushrooms;  simmer 
these  in  a  spoonful  of  oil,  two  or  three  spoonsful 
of  gravy,  a  glass  of  white  wine,  a  little  salt  and 
coarse  pepper;  simmer  it  aliout  half  au  hour,  and 
skim  it  very  well  before  using. 
Queen's  sauce. 

Simmer  crumbs  of  br^ad  in  good  gravy,  until  it 
IS  quite  thick,  take  it  oft'  the  fire,  and  add  a  few 
sweet  almonds  pounded,  two  hard  yolks  of  eggs, 
and  a  breast  of  fowl  roasted,  all  pounded  very  fine; 
boil  a  sufticient  quantity  of  cream  to  your  sauce, 
and  sift  all  together,  then  add  pepper  and  salt;  and 
warm  it  without  boiling. 

Carach  smtce. 

Take  three  cloves  of  garlic,  each  cut  in  half, 
half  an  oimce  of  Cayenne  pepper,  and  a  spoonful 
or  two  each  of  Indian  soy  and  walnut  pickle;  mix 
it  in  a  pint  of  vinegar,  with  as  much  cochineal  as 
will  colour  it. 

Tomata  catsup. 

Boil  tomntas,  full  ripe,  in  tlieir  juice,  to  nearly 
the  consisicnce  of  a  pulp,  pass  them  through  a  hair 
sieve,  and  add  salt  to  the  taste.    Aromatize  it  suf- 
ficiently with  clove,  pepper  and  nutmegs. 
Catsup  for  sea-stores. 

Take  a  gallon  ot  strong  stale  beer,  a  pound  of 
anchovies  washed  from  the  pickle,  the  same  of  shal- 
lots peeled;  half  an  ounce  of  mace,  half  an  ounce 
of  cloves,  a  quarter  of  an  ounce  of  whole  pepper, 
three  or  fimr  large  races  of  ginger,  and  two  quarts 
of  large  musiiroom  flaps,  rubbed  to  pieces,  Co"er 
these  close,  and  let  .t  simmer  till  half  wasted.  Then 
strain  it  through  a  flannel  bag;  let  it  stand  till  quite 
cold,  and  tlien  bottle  it.  This  may  be  carried  to 
any  part  of  the  world;  and  a  spoonful  of  it  to  a  lb. 
of  fresh  butter  melted,  will  make  a  fine  fish  sauce, 
or  will  supply  the  place  of  gravy  sauce.  The 
stronger  and  staler  the  beer  the  better  will  be  the 
catsu]). 

Another. — Chop  twenty-four  anchovies,  having 
hrstbon-d  them:  Put  to  them  ten  shallots  cut  small 
and  a  handful  of  scraped  horse-radish,  a  quarter 
of  an  ounce  of  mace,  a  quart  of  white  wine,  a  pint 
«f  water,  and  the  same  quantity  of  red  wine;  a  le- 


mon cut  into  slices,  half  a  pint  of  anchovy  liquor, 
twelve  cloves,  and  the  same  number  of  pepper- 
corns. IJoil  them  together  till  it  comes  to  a  quart, 
tlifn  strain  it  off,  cover  it  close,  and  keep  it  in  3 
cold  dry  i)iace.  Two  spoonsful  of  it  will  be  suffi- 
cient for  a  pound  ot  butter.  It  is  a  good  sauce  for 
i)oiled  fowls,  or,  in  the  room  of  gravy,  lowering  it 
with  hot  water,  and  thickening  it  with  a  piece  of 
butter  rolled  in  flour. 

Fish  sauce. 

Take  walnuts  at  tlie  season  for  pickling,  slice 
them  into  an  an  earthen  pan,  between  every  layer 
I  throw  a  small  handful  of  salt,  stir  it  with  a  wooden 
stirrer  every  day  for  a  fortnight;  strain  the  liquoi 
through  a  coarse  cloth,  and  let  it  stand  to  settle; 
pour  off"  the  clear,  and  boil  it  with  a  pound  of  an- 
cliovies  to  each  i)int;  skim  it,  and  let  it  stand  to 
cool;  give  it  another  boil,  add  one  pint  of  red  port, 
and  one  of  best  white  wine  vinegar  to  each  pint  of 
liquor;  also  mace,  cloves,  and  nutmegs,  of  each, 
half  a  quarter  of  an  ounce,  some  flour  of  mustard, 
sliced  horse-radish,  and  shallot,  or  a  clove  of  garlic 
in  each  bottle. 

Keep  it  well  corked  with  a  bladder  tied  over. 
Tiie  spice  may  be  bruised  or  not,  as  desired,  and 
add  a  little  whole  black,  or  Jamaica  pepper,  as 
thought  best. 

Another. — Take  one  pound  of  anchovies,  a  quart 
of  claret,  tlirce  quarters  of  a  pint  of  white  wine  vi- 
negar, half  an  ounce  of  cloves  and  mace,  two  races 
of  ginger  sliced,  a  little  black  pepper,  tlie  peel  of 
a  lemon,  a  piece  of  horse-radisli,  a  large  onion,  a 
bunch  of  thyme  and  savory;  set  all  these  over  a  slow- 
fire  to  simmer  an  hour,  then  strain  it  tlirough  a 
fieve;  when  cold,  put  it  in  a  bottle  with  ttie  spice, 
but  not  tlie  herbs.  To  a  large  coffee-cupful  cold, 
put  a  pound  of  butter;  stir  it  over  the  fire  till  it  is 
as  thick  as  cream;  shake  the  bottle  when  used,  and 
put  no  water  to  the  butter. 

Cream  sauce  for  a  hare. 

Run  the  cream  over  the  hare  or  venison  just  be- 
fore frothing  it,  and  catch  it  in  a  disli;  boil  it  up 
with  tlie  yolks  of  two  eggs,  some  onion,  and  a  piece 
of  butter  rolled  in  flour  and  salt.  Half  a  pint  of 
cream  is  the  proportion  for  two  eggs. 
Ragout  of  asparagus. 

Scrape  one  hundred  of  grass  clean;  putthem,into 
cold  water;  cut  them  as  far  as  is  good  and  green, 
chop  small  two  heads  of  endive,  a  young  lettuce, 
and  an  onion.  Put  a  quarter  of  a  pound  of  butter 
into  the  stew  pan,  and  when  it  is  melted,  put  in  the 
grass  with  the  other  articles.  Shake  them  well, 
and  when  they  have  stewed  ten  minutes,  season 
them  with  a  little  pepper  and  salt;  strew  in  a  lit- 
tle flour,  shake  them  about,  and  then  pour  in  half 
a  pint  of  gravy.  Stew  the  whole  till  tie  sauce  is 
very  good  and  thick,  and  then  pour  ail  into  the 
dish.  Garnish  with  a  few  of  the  small  tops  of  tlte 
grass. 

I  he  same  of  mushrooms. — Broil  on  a  gridiron  some 
large  peeled  muslirooras,  and  clean  ottthe  inside; 
when  llie  outside  is  brown,  put  tlitni  into  a  stew- 
pan  with  a  sufficient  quantity  of  water  to  cover 
them;  when  they  have  stewed  ten  minutes,  put  to 
them  a  spoonful  of  white  wine,  the  bame  of  brown- 
ing, and  a  little  vinegar.  Thicken  it  wiiii  buttei 
and  flour,  give  a  gentle  boil,  and  serve  it  up  with 
sippets  round  the  dish. 

Of  artichoke  bottoms. — Soak  them  iit  warm  wa- 
ter for  two  or  tiiree  hours,  changing  the  water; 
then  put  them  into  the  stew-pan  with  some  good 
gravy,  mushroom  catsup,  or  powder.  Add  a  little 
Cayenne  pepper  and  salt  when  tliey  boil;  thicken 
tiiem  with  a  little  flour,  put  them  into  the  disii 
with  sauce  over  them,  and  serve  them  hot. 

Of  calves''  si-ueet-breads. — Scald  two  or  three 
sweet-breads   cut  each  into  three  or  four  pieces. 


PASTRY,  &c. 


1"7 


Biifl  put  them  into  a  stew-pan  wi.^  .shrooms, 
l>iitter,  and  a  fagot  of  sweet  herbs;  soak  tliese  to- 
i^eiher  a  moment,  then  add  brolh  and  gravy;  sim- 
mer on  a  slow  tire,  skim  the  sauce  well,  and  reduce 
it;  season  with  pepper,  salt,  and  lemon  juice  when 
(■eady. 

Of  roots. — Cut  carrots  and  parsnips  to  the  length 
'jf  a  finger,  and  of  much  the  same  thickness;  boil 
';hem  till  half  done  in  water,  put  them  into  a  stew- 
pan  with  small  bits  of  ham,  chopped  parsley,  and 
'ballots,  pepper  and  salt,  a  glass  of  wine  and  broth; 
let  them  stew  slowly  until  the  broth  is  reduced 
prett>'  thick,  and  add  the  squeeze  of  a  Itmon  when 
ready  to  serve.  For  maigre,  instead  of  ham,  use 
mushrooms,  and  make  a  mixture  beat  up  with  yolks 
i)f  eggs  and  maigre  broth.  Cel^i-y  is  done  much 
the  same,  only  it  is  cut  smaller.  If  these  roots  are 
to  be  served  in  a  boat  for  sauce,  boil  them  tender 
in  the  brotli  pot,  or  in  water,  cut  them  ii.to  the  de- 
sired length,  and  serve  with  a  good  gravy  or  white 
lauce. 


PASTRY,  &c. 

To  make  a  rich  phtm  cake. 

Take  one  pound  of  fresh  butter,  one  pound  of 
sugar,  one  pound  and  a  half  of  flpui-,  two  pounds  of 
currants,  a  glass  of  brandy,  one  pound  of  sweet- 
meats, two  ounces  of  sweet  almonds,  ten  eggs,  a 
quarter  of  an  ounce  of  allspice,  and  a  quarter  of  an 
ounce  of  eiiinanion. 

Melt  the  butter  to  a  cream  and  put  in  the  sugar. 
Stir  it  till  quite  light,  adding  the  allspice,  and 
pounded  cinnamon;  in  a  quarter  of  an  hour  take 
ihe  yolks  of  the  eggs,  and  work  them  in,  two  or 
;hree  at  a  time;  and  the  whites  of  the  same  must 
oy  this  tim^  be  beaten  into  a  strong  snow  quite 
ready  to  work  in;  as  the  paste  must  not  stand  to 
chill  the  butter,  or  it  will  be  heavy,  work  in  the 
whites  gradually:  then  add  the  orange-peel,  lemon, 
and  citron,  tut  in  fine  stripes,  and  the  currants, 
which  must  be  mixed  in  well,  with  the  sweet  al- 
monds. Then  add  the  sifted  flour  and  .glass  of 
brandy.  Bake  this  cake  in  a  tin  hoop  in  a  hot 
oven  for  tliree  hours,  and  put  twelve  sheets  of  pa- 
pter  under  it  to  keep  it  from  '  urning. 

A  good  plain  cake. — The  following  is  a  receipt 
for  making  a  good  plain  cake,  to  be  given  to  chil- 
dren, at  breakfast,  instead  of  buttered  bread. 

Take  as  much  dough  as  will  make  a  quartern 
loaf,  (either  made  at  home,  or  procured  at  the  ba- 
ker's) work  into  this  a  quarter  of  a  pound  of  but- 
ter, a  quarter  of  a  pound  of  moist  sugar,  and  a 
handful  of  caraway  seeds.  When  well  worked  to- 
gether, pull  into  pieces  the  size  of  a  golden  pip- 
pin, and  work  it  together  again.  This  must  be 
•ione  three  times,  or  it  will  be  in  lumps,  and  heavy 
when  baked. 

Iceing  for  cakes. 

Put  one  pound  of  fine  sifted,  treble  refined  sugar 
into  a  basin,  and  the  whites  of  three  new-laid  eggs; 
beat  the  sugar  and  eggs  up  well  with  a  silver  spoon, 
until  it  becomes  very  white  and  thick:  dust  the 
cake  over  with  flour,  and  then  brush  it  off,  by  way 
cf  taking  the  grease  from  the  outside,  which  pre- 
vents the  iceing  from  running;  put  it  on  smooth 
with  a  palette  knife,  and  garnish  according  to  fan- 
cy; any  ornaments  should  be  put  on  immediately, 
for  if  the  iceing  get  dry,  it  will  not  stick  on. 
A  rich  seed  cake. 

Take  a  pound  and  a  quarter  of  flour  well  dried, 
B  pound  of  butter,  a  pound  of  loaf  sugar,  beat  and 
silted,  eight  eggs  and  two  ounces  of  caraway  seeds, 
one  grated  nutmeg,  and  its  weight  in  cinnamon. 
Beat  the  butter  into  a  cream,  put  in  the  sugar,  beat 
the  whites  of  the  eggs  and  the  yolks  separately, 


then  mix  them  with  the  butter  and  sugar.  Beat  in 
the  flour,  spices,  and  seed,  a  little  before  sending 
it  away.  Bake  it  two  hours  in  a  quick  oven. 
.1  plain  potmd  cake. 
Beat  one  pound  of  butter  in  an  earthen  pan  un- 
til it  is  like  a  fine  thick  cream,  then  beat  in  nine 
whole  eggs  till  quite  light.  Put  in  a  glass  of  bran- 
dy, a  little  lemon-peel,  shred  fine,  then  work  in  a 
pound  and  a  quarter  of  flour;  put  it  into  the  hotp 
or  pan  and  bake  it  for  an  hour.  A  pound  plum 
cake  is  made  the  same  with  putting  one  pound  and 
a  half  of  clean  washed  currants,  and  half  a  pound 
of  candied  lemon-peel. 

Ratafia  cakes. 
Beat  half  a  pound  each  of  sweet  and  bitter  al- 
monds in  fine  orange,  rose,  or  ratafia  water,  mix 
half  a  pound  of  fine  pounded  and  sifted  sugar  with 
the  same,  a<ld  the  whites  of  four  eggs  well  beaten 
to  it,  set  it  over  a  moderate  fire  in  a  preserving- 
pan.  Stir  it  one  way  until  it  is  pretty  hot,  and 
when  a  little  cool  form  it  into  small  rolls,  and  cut 
it  into  thin  cakes.  Shake  some  flour  lightly  on 
them,  give  each  a  light  tap,  and  put  them  on  su- 
gar papers,  sift  a  little  sugar  on  them,  and  put 
them  into  a  thorough  slack  oven. 
JViggs. 
Put  halt  a  pint  of  warm  milk  to  three  quarters 
of  a  pound  of  fine  flour;  mix  in  it  two  or  three 
spoonsful  of  light  yeast.  Cover  it  up,  ani  set  it 
before  the  fire  an  hour,  in  oi'der  to  make  it  rise. 
Work  into  it  four  ounces  each  of  sugar  and  but- 
ter, make  it  into  cakes,  or  wiggs,  with  as  little  flour 
as  possible,  and  a  few  caraway  seeds,  and  bake 
tkem  quick. 

JBath  cakes. 
Mix  well  together,  half  a  pound  of  butter,  one 
pound  of  flour,  five  eggs,  and  a  cupful  of  yeast. 
Set  the  whole  before  the  fire  to  rise,  which  effect- 
ed, add  a  quarter  of  a  pound  of  fine  ])owdered  su- 
gar, an  ounce  of  caraways  well  mixed  in,  and  roll 
the  paste  out  into  little  cakes.  Bake  them  on  tins. 
ShreTvsbuiy  cukes. 
Mix  half  a  pound  of  butter  well  beat  like  cream, 
and  the  same  weight  of  flour,  one  egg,  six  ounces 
of  beaten  and  sifted  loaf  sugar,  and  half  ati  ounce 
of  caraway  seeds.     Form  these  into  a  paste,  roll 
them  thin,  and  lay  them  in  sheets  of  tin;  then  bake 
them  in  a  slow  oven. 

Portugcd  cakes. 
INIix  into  a  pound  of  fine  flour,  a  pound  of  loal 
sugar,  beat  and  sifted,  and  rub  it  into  a  pound  of 
butter,  till  it  is  thick,  like  grated  white  bread; 
then  put  to  it  two  spoonsful  of  rose-water,  two  of 
sack,  and  ten  eggs;  work  them  well  with  a  whisk, 
and  put  in  eight  ounces  of  currants.  Butter  the  tin 
pans,  fill  them  half  full,  and  bake  them.  If  made 
without  currants  they  will  keep  a  year. 
Ginger  cakes  ivithout  butter. 
Take  one  pound  of  sugar,  a  quai'ter  of  a  pound 
of  ginger,  a  pint  of  M'ater,  two  pounds  of  flour,  and 
eight  caps  of  orango-y.>ei.  Pound  and  sift  the  gin- 
ger, and  add  a  pint  of  water;  boil  it  five  minutes, 
then  let  it  stand  till  cold.  Pound  the  presei-ved 
orange  peel,  and  pass  it  through  a  hair-sieve;  put 
the  flour  on  a  pasteboard,  make  a  wall,  and  put  in 
the  orange  peel  and  ginger  with  the  boiled  water; 
mix  thio  up  to  a  paste  and  roll  it  out^  prick  the 
cakes  before  baking  the'Ti. 

Savoy  cakes. 
To  one  pound  of  fine  sifted  sugar,  put  the  yolks 
of  ten  eggs,  (have  the  whites  in  a  separate  pan,) 
and  set  it,  if  m  summer,  in  cold  water:  if  there  is 
any  ice  set  the  pan  on  it,  as  it  will  cause  the  eggs 
to  be  beat  finer.  Then  beat  the  yolks  and  sugar 
well  wi'h  a  wooden  spoon  for  2C  minutes,  and  pal 
in  the  rind  of  a  lemon  grated;  beat  up  the  whites 
.with  a  whisk,  until  they  become  quit«  stiff  aiid 


178 


UXT\T.RSA1.  RKCEIPT  BOOK. 


white  as  snow.     Stir  them  into  trie  hRtter  t)y  de- 
grees, then  add  |  of  a  pound  of  well  dried  flour; 
finally,  put  it  in  a  nioul<l  in  a  slack  oven  to  bake. 
Saff'ron  cakes. 

litke  a  quartern  of  fine  flour,  1^  lbs.  of  butter,  3 
oz.  of  caraway  soeils,  6  eggs,  well  beaten,  ^  of  an 
oz.  of  well  beaten  cloves  and  mace,  a  little  pound- 
ed cinnamon,  1  lb.  of  sup;ar,  a  little  rose-water  and 
saff'ron,  a  pint  and  a  half  of  yeast,  and  a  quart  of 
milk.  Mix  them  thus:  first  boil  the  milk  and  but- 
ter, then  skim  off  the  butti-r,  and  mix  it  with  the 
flour  and  a  little  of  the  milk.  Stir  the  yeast  into 
the  rest  and  strain  it;  mix  it  with  the  flour,  put  in 
the  en;£;s  and  spice  rose-water,  tincture  of  saffron, 
sugar,  and  eggs.  Beat  it  all  well  up,  and  bake  it 
in  a  hoop  or  pan  well  bu.tercd.  Send  it  tea  quick 
oven,  and  an  hour  and  a  half  will  do  it. 
Queen  cakes. 

Take  a  pound  of  su<;;ar,  beat  and  sift  it,  a  pound 
of  well  dried  flour,  a  pound  of  butter,  eight  eggs, 
and  half  a  ]»nund  of  cui-rants  washed  and  picked; 
grate  a  nutmeg  and  an  equal  quantity  of  mace  and 
cinnt.mon,  work  the  butler  to  a  cream,  jiut  in  the 
sugar,  beat  the  whites  of  the  eggs  20  minutes,  and 
mix  them  with  the  butter  antl  sugar.  Then  heat 
the  yolks  for  half  an  hour  and  put  them  to  the  but- 
ler. Beat  the  whole  together,  and  when  it  is  ready 
for  the  oven,  put  in  the  flour,  spices,  and  currants; 
sift  a  little  sugar  over  them,  and  bake  them  in  tins. 
Jiice  cakes. 

Beat  the  yolks  of  15  eggs  tor  nearly  half  an  hour, 
vith  a  whisk,  mix  well  with  them  ten  ounces  of 
line  sifted  loaf  sugar,  put  in  half  a  pound  of  ground 
I'ice,  a  little  orange  water  or  brandy,  and  the  rinds 
of  two  lemons  grated,  then  add  the  whites  of  seven 
t^ggs  well  beaten,  and  stir  the  whole  together  for  a 
quarter  of  an  hour.  Put  them  into  a  hoo|)  and  set 
*hem  in  a  quick  oven  for  half  an  hour,  when  they 
•will  be  properly  done. 

Lemon  cakes. 

Take  one  pound  of  sugar,  three  quarters  of  a 
pound  of  flour,  14  eggs,  two  table-spoonsful  ofrose- 
•water,  the  raspings  and  juice  of  four  lemons;  when 
the  yolks  are  well  beat  up  and  separated,  add  the 
powder  sugar,  the  lemon  raspings,  the  juice,  and 
the  rose-water;  beat  them  well  together  in  a  pan 
with  a  round  bottom,  till  it  becomes  quite  iiglit, 
for  half  an  hour.  Put  the  paste  to  the  whii.es  pre- 
viously well  whisked  about,  and  mix  itvety  ligbt. 
Wlien  well  mixed  sift  in  the  flour  and  knead  it  in 
with  the  paste,  as  light  as  possible;  form  the  bis- 
cuits and  bake  them  in  small  oval  tins,  with  six 
sheets  of  paper  under  them,  in  a  moderate  heat. 
Butter  the  tins  well  or  it  will  prove  difficult  to  lake 
otit  the  Liscuits,  which  will  be  exceedingly  nice  if 
well  made.  Ice  them  previous  to  baking,  but  very 
lightly  and  even. 

Banhicry  cakes. 

Take  a  pound  of  dough  made  for  white  bread, 
roll  it  out,  and  put  hits  of  butter  upon  the  same  as 
for  puft'  paste,  till  a  pound  cf  the  same  has  been 
worked  in;  roll  it  out  very  thin,  then  cut  it  into 
hits  of  ail  oval  size,  according  as  the  cakes  are 
wanted.  Mix  some  good  moist  sugar  with  a  little 
brandy,  sufficient  to  wet  it,  then  mix  some  clean 
washed  currants  with  the  former,  put  a  little  upon 
each  bit  of  paste,  close  them  up,  and  put  ihe  side 
that  is  closed  next  the  tin  t'.ey  are  to  be  baked  up- 
on. Lay  them  separate,  and  b&ke  them  moderate- 
ly, and  afterwards,  when  taken  out,  sift  sugar  over 
them.  Some  candied  peel  may  be  added,  or  a  few 
drops  of  the  essence  of  lemon. 
Almond  cakes. 

Take  six  ounces  of  sweet  almonds,  half  a  jiound 
of  powdered  sugai,  seven  eggs,  six  ounces  r"  flour, 
and  the  raspings  of  four  lemons.  Pound  the  al- 
monds  very  fine,  with  whole  eggs,  add  thf    tugar 


and  lemon  ra=pings,  and  mix  them  well  together  in 
tiie  mortar.  Take  it  out,  put  it  in  a  basin  and  stir 
it  with  the  yolks  of  eggs,  till  it  is  as  while  as  a 
S])onge  paste;  beat  up  the  whites  of  the  3ggs  to  a 
strong  snow,  mix  them  very  light  with  the  paste, 
then  take  the  flour  and  mix  it  as  light  as  possible; 
on  this  the  goodness  of  the  paste  principally  de- 
pends, as  it  is  impossible  to  make  a  got  d  cake  with 
»  heavy  paste;  butter  the  mould,  and  bake  in  a 
slack  oven  for  an  hour,  with  ten  sheets  of  paper 
under  it  and  one  on  the  top. 

Piain  fftngei'bread. 

Mix  ihr'^e  pounds  of  flour  with  four  ounces  of 
moist  sugar,  half  an  ounce  of  powdered  ginger,  and 
one  pound  and  a  quarter  of  warm  treacle;  melt  half 
•A  pound  of  fresh  butter  in  it,  puL  it  t  )  the  flour  and 
make  it  a  paste;  then  form  it  into  nuts  or  cakes,  or 
bake  it  in  one  cake. 

AniUier  method. — Mix  six  pounds  of  flour  with 
two  ounces  of  carawav  seeds,  two  ounces  of  ground 
ginger,  two  ounces  of  candied  orai.ge  peel,  the 
I  same  of  candied  lemon  peel  cut  in  pieces,  a  little 
salt,  and  six  ounces  uf  moist  sugar;  melt  one  pound 
of  fresh  batter  in  about  half  a  pint  of  milk,  pour  it 
by  degrees  into  four  pounds  of  treacle,  stir  it  well 
together,  and  add  it,  a  little  at  a  time,  to  the'flour; 
mix  it  thoroughly;  make  it  into  a  paste;  roll  it  out 
rather  thin,  and  cut  into  cakes  with  the  top  of  a 
dredger  or  wint:  glass;  put  them  on  floured  tins, 
and  bake  them  in  rather  a  brisk  oven. 
Cream  cakes. 

Beat  the  vhites  of  nine  eggs  to  a  stiff  froth,  stir 
it  gently  with  a  spoon  lest  the  froth  should  fall,  and 
to  every  white  of  an  egg  grate  the  rinds  of  two  le- 
mons; shake  in  genii)-  a  spoonful  of  doiible  refined 
sugar  sifted  fine,  lay  a  wet  siieet  of  paper  on  a  tin, 
and  with  a  spoon  drop  the  froth  in  little  lumps  on 
it  near  each  other.  Sift  a  good  quantity  of  sugar 
over  them,  set  them  in  the  oven  after  the  bread  is 
out,  and  close  up  the  raoutli  of  it,  which  will  occa- 
sion the  froth  to  rise.  As  soon  as  tliey  are  colour- 
ed they  will  be  sufliciently  baked;  l.iy  them  by  two 
bottoms  together  on  a  sieve,  and  diylhemin  a  cool 
oven. 

Crinnpets. 

Set  2  lbs.  of  flour  witn  a  little  salt  before  the  fire 
till  qr'te  warm;  then  mix  it  with  warm  milk  and' 
water  till  it  is  as  stiff  as  it  can  be  stirred;  let  the 
milk  be  as  warm  as  it  can  be  borne  with  the  fin- 
ger, put  a  cupful  of  this  with  3  eggs  well  beaten, 
and  mixed  with  3  spoonsful  of  very  thick  yeast; 
then  put  this  to  the  batter  and  beat  them  all  well 
together  in  a  large  pan  or  bowl,  add  as  much  milk 
and  water  ;!S  will  make  it  i-nloathick  batter;  cover 
it  close  atid  put  it  before  the  fire  to  rise;  put  a  bit 
of  butter  in  a  piece  of  thin  muslin,  tie  it  up,  and 
rub  it  lightly  over  the  iron  hearth  or  frying  pan; 
then  pour  on  a  sufficient  quantity  of  batter  at  a 
time  to  make  one  crumpet;  let  it  do  slowly,  and  it 
will  be  very  light.  Bake  them  all  the  same  way 
They  should  not  be  brown,  but  of  a  fine  yellow. 
jyiitffins. 

INlix  a  quartern  of  fine  flour,  lA  pints  of  warn* 
milk  and  water,  with  ^  of  a  pint  ot  good  yeast,  and 
a  little  salt;  stir  them  together  for  a  quarter  of  an 
hour,  then  strain  the  li(|uor  into  a  quarter  of  a  jieck 
of  fine  flour;  mix  the  dough  well  and  set  it  to  rise 
for  an  hour,  then  roll  it  up  and  pull  it  into  small 
pieces,  make  them  up  in  the  hand  like  balls  and 
lay  a  flannel  over  them  while  rolling,  to  keep  them 
warm.  The  dough  should  be  closelj'  covered  up 
the  whole  time;  when  the  whole  is  rolled  into  balls, 
the  first  that  are  made  will  be  ready  for  baking. 
When  they  are  spread  out  in  the  right  form  for 
muffins,  lay  them  on  tins  and  bake  them,  and  as  the 
bottoms  begin  to  change  colour  turn  them  on  tJi* 
other  side 


PASTRY,  &c. 


i7r> 


Common  hum. 

Rub  four  ounces  of  butter  into  two  pounds  of 
fto  \\\  a  little  salt,  four  ou-.ii,.  s  of  sugar,  a  dessert 
spoonful  i,f  cara\v:\ys,  and  a  tea-si)Oonful  of  ginger; 
put  some  warm  milk  or  cream  to  four  table  spoons- 
fill  of  yeast;  mix  all  togetlier  into  a  paste,  but  not 
too  stiff;  pover  it  over  and  set  it  before  tlie  fire  an 
hour  to  rise,  then  make  it  into  buns,  put  them  ona 
tin,  set  them  before  the  tire  for  a  quarter  of  an 
nour,  co\er  over  with  flannel,  then  brush  them 
with  very  warm  milk  and  bake  them  of  a  nice 
brown  in  a  moderate  oven. 

Cross  bmis. 

Put  2J  lbs.  of  fine  flour  into  a  wooden  bowl,  and 
3i't  it  before  the  fire  to  warm;  then  add  A  a  \h.  of 
lifted  sugar,  some  coriander  seed,  cinnamon  and 
aace  powdered  fine;  melt  \  lb.  of  butter  in  half  a 
I  int  of  milk;  when  it  is  as  warm  as  it  can  bear  the 
5nger,  mix  with  it  three  tal)le  spoonsful  of  very 
tiiiek  yeast,  and  a  little  salt;  put  it  to  the  flour, 
Mix  it  to  a  paste,  and  make  the  buns  as  directed  in 
•he  last  receipt.  Put  a  ci  oss  on  tlie  top,  not  very 
'ieep. 

Rusks. 

Beat  up  seven  eggs,  mi.x  them  with  half  a  pint 
of  warm  new  milk,  in  which  a  quarter  of  a  pound 
of  butter  has  been  melted,  add  a  quarter  of  a  pint 
of  yeast,  and  three  ounces  of  sugar;  put  them  gra- 
dually into  as  much  flour  as  will  make  a  light  paste 
■  learly  as  thin  as  batter;  let  it  rise  before  the  fire 
naif  an  hour,  add  more  flour  to  make  it  a  little 
btiffer,  work  it  well  and  divide  it  into  small  loaves, 
"tv  cakes,  about  five  or  six  inches  wide,  and  flatten 
"hern.  When  baked  and  cold  put  them  in  tlie  oven 
to  brown  a  little.  These  cakes  when  first  baked 
Hre  very  good  buttered  for  tep,  if  they  are  made 
with  caraway  seeds  they  eat  very  nice  cold. 
Orange  ciistarih. 

Boil  very  tender  the  rind  of  half  a  Seville 
orange,  and  beat  it  in  a  mortar  until  it  is  very  fine; 
put  to  it  a  spoonful  of  the  best  brandy,  the  juice  oi 
a  Seville  orange,  four  ounces  of  loaf  sugar,  and  the 
yolk  of  four  eggs.  Beat  them  all  together  for  ten 
minutes,  and  then  pour  in  by  degrees  a  pint  of 
!)oiling  cream;  beat  them  until  cold,  then  put  them 
m  custard  cups,  in  a  dish  of  hot  water;  let  them 
stand  till  they  are  set,  then  t:ike  them  out  and  stick 
preserved  orange  peel  on  the  top;  this  forms  a  fine 
Savoured  dish,  and  may  be  served  up  hot  or  coM. 
Baked  aistards. 

Boil  a  pint  of  cream  with  some  mace  and  cinna- 
mon, and  when  it  is  cold,  take  four  yolks  of  egg?, 
a   little  rose  water,   sack,  nutmeg,  and  sugar,  to 
taste;  mix  them  well  and  bake  them. 
Itice  cuslards. 

Put  a  blade  of  mace,  and  a  quartered  nutm.eg  in- 
to a  quart  of  cream;  boil  and  strain  it,  and  add  to 
it  some  boiled  rice  and  a  little  brandy.  Sweeten, 
•t  to  taste,  stir  it  till  it  thickens,  and  serve  it  up  in 
cups  or  in  a  dish;  it  may  be  used  either  hot  or 
cold. 

•Almond  mstards. 

Blanch  a  quarter  of  a  pound  of  almonds,  beat 
ihem  very  fine,  and  then  put  them  into  a  pint  of 
cream,  with  two  spoonsful  of  rose  water;  sweeten 
It,  and  put  in  the  yolks  of  four  eggs;  stir  them  well 
together  till  it  becomes  thick,  and  then  pour  it  into 
eups. 

Lemon  custards. 

Take  half  a  pound  of  double  refined  sugar,  the 
juice  of  two  lemons,  the  rind  of  one  pared  very 
thin,  the  inner  rind  of  one  boiled  tender  and  rub- 
bed through  51  sieve,  and  a  pint  of  white  wine;  boil 
tJ'.jm  for  some  time,  then  take  out  the  peel  and  a 
tittle  of  the  liquor;  strain  them  into  the  dish,  stir 
tliem  well  together  and  set  them  to  coolj^ 


To  make  almond  tarts. 

nianch  and  beat  fine  some  almonds,  with  a  little 
while  wine  and  some  sugar  (a  pound  of  sugar  to  s 
pound  of  almonds),  grated  bread,  nutmeg,  cream, 
and  the  juice  of  spinach,  to  colour  the  almoiidi. 
Bake  it  in  a  gentle  oven,  and  when  done,  thickee 
with  candied  oi-ange  peel  or  citron. 
Gree^i  almond  tarts. 

Pull  the  almonds  from  the  tree  before  they  shell, 
scrape  ofi'lhe  down,  and  put  them  into  a  pan  with 
cold  spring  water;  tlieii  put  them  into  a  skillet 
with  more  spring  water;  set  it  on  a  slow  fire,  and 
let  it  remain  till  it  simmers.  Change  the  'wwtei 
twice,  wnd  let  them  remain  in  the  last  till  ten.ler, 
then  take  them  out  and  dry  them  well  in  a  cloth. 
Make  a  svrup  with  double  refined  sugar,  put  them 
into  it  and  let  them  simmer;  do  the  same  the  next 
day,  put  them  into  a  stone  jar,  and  cover  them  very 
close,  for  if  the  least  air  coines  to  them  they  will 
turn  black;  the  yellower  they  are  before  they  art- 
taken  out  of  the  water,  the  greener  they  will  be 
after  they  are  done.  Put  them  into  the  crust,  co- 
ver them  with  syrup,  lay  on  the  lid,  and  bake  them 
in  a  moderate  oven. 

Orange  or  lemon  pie. 

Rub  six  oranges  or  lemons  witii  salt,  and  put 
them  into  water,  with  a  handful  of  salt,  for  two 
davs.  Put  every  day  fresh  water  without  salt,  for 
a  fortnight.  Boil  them  tender,  cut  them  into  half 
quarters,  corner  ways,  quite  thin;  boil  six  pippins 
pared,  cored,  and  quartered,  in  a  i)int  of  water  til' 
they  break,  then  put  the  liipior  to  the  oranges  or 
lemons,  with  half  the  pulp  of  the  pi[)pins  well  bro- 
ken, and  a  pound  of  sugar;  boil  them  a  quarter  of 
an  hour,  then  put  them  into  a  pot  and  S(jueeze  in 
two  sfjoonsful  of  the  juice  of  either  orange  or  le- 
mon, according  to  the  kintl  of  tart;  put  puff  paste, 
very  thin,  into  shallow  patty-pans.  Take  a  brush, 
and  rub  them  over  with  melted  butter,  sift  double 
refined  sugar  over  tnem,  which  will  form  a  pretty 
iceing,  and  bake  thorn. 

Orange  tarts. 

Grate  a  little  of  the  outside  of  a  Seville  orange, 
squeeze  tiie  juice  into  a  dish,  put  the  peel  into  wa- 
ter, and  change  it  often  for  foiir  days,  then  put  it 
into  a  saucepan  of  boiling  water  on  the  fire;  change 
the  water  twice  to  take  out  the  bitterness,  and 
when  tender,  wipe  :ind  beat  them  fine  in  a  mortar; 
boil  their  weiglit  in  double  refined  sugar  into  a  sy- 
rup, and  skim  it,  then  put  in  the  pulp  and  boil  all 
together  till  clear;  when  cold  put  it  into  the  tarts, 
and  squeeze  in  the  juice,  and  bake  them  in  a  quA-k 
oven.  Conserve  of  orange  makes  good  tarts. 
Orange  p^iffs. 

Pare  off  the  rinds  from  Seville  oranges,  then  rub 
them  with  salt,  let  them  lie  twenty-four  hours  in 
water,  boil  them  in  four  changes  of  water,  make  the 
first  salt,  drain  and  b«at  them  to  a  pulp;  bruise  in 
the  pieces  of  all  that  are  pared,  make  it  very 
sweet  with  loaf  su^ar,  and  boil  it  till  thick;  let  it 
stand  till  cold,  and  then  i)Ut  it  into  the  paste. 
English  macaroons. 

One  pound  of  sweet  r.imonils,  1  pound  and  a 
(juartcr  of  sugar,  6  «  hites  of  eggs,  and  the  raspings 
of  2  lemons.  Pound  the  almonds  veiy  fine  with  6 
whites  of  eggs,  feel  the  almonds,  and  if  they  are 
free  from  lumps,  they  will  do;  then  add  the  pow. 
dered  sugar,  and  mix  it  well  with  the  lemon  rasp- 
ings. Di'ess  them  in  wafer  paper  of  the  requiteii 
shape;  bake  thciii  i:i  a  modei-ate  heat,  then  let 
them  stand  till  cold,  cut  the  wafer  paper  round 
them,  but  leave  it  on  tlie  bottoms. 
Fancy  biscuits. 

Take  I  pound  of  almonds,  1  pound  of  sugar,  and 
some  orange  flower  water.  Pound  the  aJmondj 
very  £ae,   and   sprinkle  tlwm  with  orange  flower 


180 


UNI^^:RSAL  RECEIPT  BOOR. 


water;  when  they  are  perfectly  smooth  to  the  touch, 
put  them  in  a  small  ,>an,  with  flour  sifted  through  a 
silk  sieve;  pui  the  pan  on  a  slow  fire,  and  dry  the 
paste  till  it  does  not  stick  to  the  fingers;  move  it 
well  from  the  bottom,  to  prevent  its  burning;  then 
take  It  off,  and  roll  it  into  small  round  fillets,  to 
Slake  knots,  rings,  Jsc,  and  cut  it  into  various 
shapes;  make  an  iceing  of  different  colours,  dip 
one  side  of  them  in  it,  and  set  them  on  wire  grat- 
ings to  drain.  They  may  be  varied  by  strewing 
over  them  coloured  pistachios,  or  coloui'ed  almonds, 
according  to  fancy. 

Sponge  biscidts. 

Beat  the  yolks  of  1'2  eggs  for  half  an  hour;  then 
put  in  1^  pounds  of  beaten  sifted  sugar,  and  whisk 
it  till  it  rises  in  bubbles;  beat  the  whites  to  a  strong 
froth,  and  whisk  them  well  with  the  sugar  and 
yolks,  work  in  14  oz.  of  flour,  with  the  rinds  of  2 
lemons  grated.  Bake  them  in  tin  moulds  buttered, 
in  a  quick  oven,  for  an  hour;  before  they  are  baked, 
sift  a  little  fine  sugar  over  them. 
F^ine  cheesecakes. 

Pi»t  a  pint  of  warm  cream  into  a  saucepan  over 
the  fire,  and  when  it  is  warm,  add  to  it  5  quarts  of 
new  milk.  Then  put  in  some  rennet,  stir  it,  and 
when  it  is  tui'ned,  put  the  curd  into  a  linen  clc;.h 
or  bag.  Let'  the  wliej-  drain  from  i-t,  but  do  not 
squeeze  it  too  much.  Put  it  into  a  mortar,  and 
pound  it  as  fine  as  butter.  Add  half  a  pound  of 
sweet  almonds  blanched,  half  a  pound  of  maca- 
roons, or  Naples  biscuit.  Then  add  9  well  beaten 
yolks  of  eggs,  a  grated  nutmeg,  a  little  rose  or 
orange  water,  and  half'a  pound  of  fine  sugar.  ,Mix 
ail  Well  together. 

^Umond  cheesecakes. 

Put  4  ounces  of  blanched  sweet  almonds  into 
eold  water,  and  beat  them  in  a  mai'ble  mortar  or 
wooden  bowl,  with  some  rose  water.  Put  to  it  4 
ounces  of  sugar,  and  the  yolks  of  4  eggs  beat  fine. 
Work  it  till  it  becomes  white  and  frothy,  and  then 
make  a  rich  putf  paste  as  follows:  Take  half  a 
pound  of  flour,  and  a  quarter  of  a  pound  of  butter; 
rub  a  little  of  the  butter  into  the  flour,  mix  it  stiff 
with  a  little  cold  water,  and  then  roll  out  the  paste. 
Strew  on  a  little  flour,  and  layover  it,  in  thin  bits, 
one-third  of  the  butter;  throw  a  little  more  flour 
over  the  bottom,  and  do  the  like  three  different 
times.  Put  the  paste  into  the  tins,  grate  sugar  over 
them,  and  bake  them  gently. 

Bread  cheesecakes. 

Slice  a  penny  loaf  as  thin  as  possible;  pour  on 
ft  a  pint  of  boiling  cream,  and  let  it  stand  two 
hours.  Beat  together  eight  eggs,  half  a  pound  of 
butter,  and  a  grated  nutmeg:  mix  them  into  the 
cream  and  bread  with  half  a  pound  of  currants, 
well  washed  and  dried,  and  a  spoonful  of  while 
wine  or  brandy.  Bake  them  in  patty  pans,  on  a 
raised  crust. 

Jiice  cheesecakes. 

Boil  4  ounces  of  rice  till  it  i^  tender,  and  then 
l)Ut  it  into  a  sieve  to  drain;  mix  with  it  4  eggs  well 
beaten  up,  half  a  pound  of  butler,  half  a  pint  of 
crean>,  6  oz.  sugar,  a  nutmeg  grated,  a  glass  of 
i»randy  or  ratafia  water.  Beat  them  all  well  to- 
gether, then  put  them  into  raised  crusts,  and  bake 
Uiem  in  a  moderate  oven. 

Jlpple  cakes. 

fake  half  a  quartern  of  dough,  roll  it  out  Uiin: 
»prcad  equally  over  it  5  ounces  each  of  cofi^e  and 
sugar,  a  liule  nutmeg  or  allspice,  and  i2  ounces  of 
butter;  then  fold  and  roll  it  again  two  or  threv; 
limes,  to  mix  well  the  ingredients.  Afterwards 
roll  it  out  thin,  and  spread  over  it  4  rather  large 
apples,  pared,  cored,  and  chopped  small;  fold  it 
up,  and  roll  until  mixed.  Let  it  stand  to  rise  after. 
Half  a  pound  of  Luiter  may  be  added. 


JBlancmange. 

Put  into  1  quart  of  water  ati  ounte  of  iitinglass, 
and  let  it  boil  till  it  is  reduced  to  a  pint;  then  put 
in  the  whites  of  4  eggs,  with  2  opoonsful  of  rice 
water,  and  sweeten  it  to  taste.  K-ui  it  through  a 
jelly-bag,  and  then  put  to  it  2  ounces  of  sweet,  and 
I  ounce  of  bitter  almonds.  Scald  them  m  the  jelly, 
and  then  run  them  through  a  hair  sieve.  Put  it 
into  a  china  bowl,  and  the  next  day  turn  it  out 
Garnish  witli  flowers  or  green  leaves,  aiid  stick  all 
over  the  top  blanched  almonds  cut  lengthways. 
Clear  blancmange. 

Skim  off  the  fat,  and  strain  a  quart  of  strong 
calf's  foot  jelly,  add  to  the  same  the  whites  of  4 
eggs  well  beaten;  set  it  over  the  fire  and  stir  it  till 
it  boils.  Then  pour  it  into  a  jelly  bag,  and  run  ii 
through  several  times  till  it  is  clear.  Beat  an 
ounce  each  of  sweet  and  bitter  almonds  to  a  paste 
with  a  spoonful  of  rose  water  strained  through  a 
cloth.  Then  mix  it  with  the  jelly,  and  add  to  it  3 
spoonsful  of  very  good  cream.  Set  it  again  over 
the  fire,  and  stir  it  till  it  almost  boils.  Pour  it  into 
a  bowl;  then  stir  it  often  till  almost  cold-  <nud  then 
till  the  moulos. 


CONFECTIONARY 

To  prepare  sngar  for  can  dying. 
I  The  first  process  is  clanfifing,  which  is  done 
'  thus.  Break  the  white  of  an  egg  into  a  preserving 
I  pan;  put  to  it  4  quarts  of  water,  and  beat  it  with  a 
I  whisk  to  a  froth.  Then  put  in  12  pounds  of  sugar, 
I  mix  all  together,  and  set  it  over  the  fire.  When  it 
I  boils  put  in  a  little  cold  water,  and  proceed  as  often 
I  as  necessary,  till  tl.r"  scum  rises  thick  on  the  top. 
j  Then  remove  it  from  the  fire,  and  when  it  ,s  set- 
I  tied,  take  off"  the  scum,  and  pass  it  through  a  strain- 
I  ing  bag.  If  the  sugar  should  not  appear  very  fine, 
boil  it  again  before  straining  it. 

To  candy  sugar. 

I      After  having  completed  the  above  first  process, 

put  what  quantity  is  wanted  over  the  fire,  and  boil 

'  It  till  it  is  smooth  enough.     This  is  known  by  dip- 

pfjg  the  skimmer  into  the  sugar,   and  touching  i' 

between  the  forefinger  and  thumb;  and  immediately 

on  opening  them  a  small  thread  will  be  observed 

i  drawn  between,  which  will  ci-ystallize  and  break, 

and  remain  in  a  drop  on  the  thumb,  which  will  be 

a  sign  of  its  gaining  some  dc;|ree  of  smoothness. 

Boil  it  again,  and  it  will  draw  into  a  larger  siring 

1  it  is  now  called  bloom  sugar,  and  must  be  boile» 

I  longer  than  in  the  former  process.     To  tiy  its  for- 

wardiiess,  dip  again  the  skimmer,  shaking  off"  the 

sugar  into  the  pan;    then  blow  with  the  moutli 

strongly  through  the  holes,  and  if  certain  bladders 

,  go  tiirough,  it  has  acquired  the  second  degree;  to 

'  prove  if  the  liquid  has  arrived  at  the  state  called 

feathered  sugar,  re-dip  the  skimmer,  and  shake  it 

over  the  pan,  then  give  it  a  sudden  flirt  behind,  and 

the  sugar  will  fly  off  like  feathers. 

It  now  arrives  to  the  state  called  iTackled stigar, 
to  obtain  which  the  mass  must  be  boiled  longer 
than  in  the  preceding  degree;  then  dip  a  stick  in 
it,  and  put  it  directly  into  a  pan  of  cold  water,  draw 
off  the  sugar  which  hangs  to  the  stick  in  the  water, 
and  if  it  turns  hard  and  snaps,  it  nas  acquired  the 
proper  degree  of  ciystallization;  if  otherwise,  boil 
It  again  until  it  acquires  that  brittleness. 

The  last  stage  of  refining  this  article  is  called 
cannel  sugar,  to  obtain  which  it  must  be  boiled 
longer  than  in  any  of  the  preceding  methods;  prove 
it  by  dipping  a  stick  first  into  the  suear,  and  then 
into  cold  water,  and  the  moment  it  touches  the  lat- 
ter, it  will,  if  matured,  snap  like  glass.  Be  care- 
ful that  the  fire  is  not  too  fierce,  as  by  flaming  up 


CONFECTIONARY. 


i8i 


the  sides  of  the  pan,  It  will  burn,  discolour,  and 
<poil  the  sii;i;ar. 

French  method. — Put  into  a  pan  synip  enough  of 
clarified  sugar  to  fill  the  mould;  boil  it  until  it 
somes  to  the  state  called  small  feather;  skim  it 
well;  take  tlie  pan  from  the  fire,  and  pdur  it  into 
1  small  quantity  of  spirit  of  wine  sufficient  to  make 
it  sparkle;  let  it  rest  till  tlic  skin,  which  is  the 
candy,  rises  on  the  surface;  take  it  off  with  a  skim- 
mer, and  pour  it  directly  into  the  mould;  which 
Keep  in  the  stove  at  90°  heat  for  8  days:  then  strain 
(he  cand)'  by  a  hole,  slanting;  the  mould  on  a  bason 
or  pan  to  receive  the  drainings;  let  it  drain  till  it  is 
[lerfeet'.y  dry,  tlien  loosen  the  pa])erby  moistening 
it  witii  warm  water;  warm  it  all  round  near  the 
fire,  and  turn  the  candy  by  striking  it  hard  on  the 
table.  Put  it  on  a  sieve  \n  the  stove  to  finish  dry- 
ing it;  but  do  not  touch  it  while  there,  and  keep 
u[)  an  equal  heat,  otherwise  there  will  be  only  a 
mash  instead  of  a  candy.  Spirit  of  wine  will  take 
off  grease,  and  not  affect  the  candy,  as  it  soon  eva- 
porates. 

To  make  barley  sngar. 

Take  a  quantity  of  clarified  sugar  in  that  state, 
that  on  dipping  the  finger  into  the  pan  the  sugar 
which  adheres  to  it  will  break  with  a  slight  noise; 
this  is  called  crack.  When  the  sugar  is  near  this, 
put  in  two  or  three  drops  of  lemon  juice,  or  a  lit- 
tle vinegar  to  prevent  its  graining.  When  it  has 
come  to  the  cracfc  take  it  oft"  instantly,  and  dip  the 
pan  into  cold  water  to  prevent  its  burning;  let  it 
stand  a  little,  and  then  pour  it  on  a  marble  which 
must  be  previously  rubbed  with  oil.  Cut  the  sugar 
into  small  pieces,  wlien  it  will  be  ready  for  use. 
One  drop  of  citron  will  flavour  a  considerable 
quantity. 

Bon-hong. 

Provide  leaden  moulds,  which  must  be  of  vari- 
rious  shapes,  and  be  oiled  with  oil  of  sweet  al- 
monds. Take  a  quant'ty  of  brown  sugar  syrup  in 
tiie  proportion  to  their  size,  in  tliat  state  called  a 
blow,  which  may  be  known  by  dipping  the  skim- 
mer into  the  sugar,  shaking  it,  and  blowing  through 
the  holes,  when  parts  of  light  may  be  seen;  add  a 
drop  of  any  esteemed  essence.  If  the  bon-bons 
are  preferred  white,  when  the  sugar  has  cooled  a 
liitle,  stir  it  round  the  pan  till  itgrains,  and  shines 
on  the  surface;  then  pour  it  into  a  funnel  and  fill 
the  little  moulds,  when  it  will  take  a  proper  form 
and  harden:  as  sor—  as  it  is  cold  take  it  from  the 
moulds;  dry  it  two  or  three  days,  and  put  it  upon 
paper.  If  the  bon-bons  are  required  to  be  colour- 
eil,  add  the  colour  ju'.t  as  the  sugar  is  ready  to  be 
taken  oft'  the  fire. 

'I'o  candy  ginger. 

Put  1  oz.  of  race  ginger  grated  fine,  1  lb.  of  loaf 
sugar  beat  fine,  into  a  preserving  pan,  with  as  much 
water  as  will  dissolve  the  sugar.  Stir  them  well 
together  over  a  slow  fire  till  the  sugar  begins  to 
boil.  Then  stir  in  another  pound  of  sugar,  beat 
fine,  and  keep  stirring  it  till  it  grows  thick.  Tlien 
take  it  off  the  firtj,  and  drop  it  in  cakes  upon  eartli- 
en  ilishes.  Set  them  in  a  warm  place  to  dry,  when 
tliey  will  become  hard  and  brittle,  and  look  white. 
'I'o  candy  horehound. 

Boil  it  in  water  till  the  juice  is  extracted;  then 
boil  a  sufficient  quantity  of  sugar  to  a  great  height, 
and  add  the  juice  to  it.  Stir  it  with  a  spoon  against 
tlie  sides  of  the  sugar  pan,  till  it  begins  to  grow 
thick,  then  pour  it  out  into  a  paper  case  that  is 
dusted  with  fine  sugar,  and  cut  it  into  squares:  dry 
tile  horehound,  and  put  it  into  the  sugar  finely  pow- 
dered and  sifted. 

To  make  •white  sngar  candy. 

Sugar  crystallized  tjy  the  saturated  syrup  being 
left  in  a  very  warm  place,  from  90  to  100  degrees 
Fahrenheit,  and  the  shooting  promoted  by  placing 


sticks,  or  a  net  of  threads  at  smal  distances  from 
each  other  in  the  liquor,  it  is  also  deposi.ied  from 
compound  syrup,  and  does  not  retain  any  of  the 
foreign  substances  with  which  the  syrup  is  loaded. 
To  clarify  loaf  sugar. 

Break  the  same  into  a  copper  pan,  which  will 
hold  l-3d  more,  put  half  a  pint  of  water  to  eacb 
lb.  of  sugar,  mix  J*white  of  an  egg  to  every  6  lbs. 
when  it  rises  in  boiling,  throw  in  a  little  cold  wa- 
tei',  which  must  be  kept  ready  in  case  it  should 
boil  over;  skim  it  the  fourth  time  of  rising,  conti- 
nue to  throw  in  a  little  cold  water  each  time  till  the 
scum  ceases  to  rise,  and  strain  it  through  a  sieve, 
cloth  or  flannel  bag.  Save  the  scum,  which,  when 
a  certain  quantity  is  taken  oft",  may  be  clarified. 
The  latter  skimming  will  do  to  add  to  fermented 
wines. 

To  clarify  coarse  brotvn  f^igar. 

Put  50  pounds  of  coarse  brown  sugar  into  a  pan, 
which  will  contain  one-tiiird  more,  pour  in  20i  Ints 
of  water,  well  mixed  with  5  whites  of  eggs;  pound 
5  lbs.  of  small  charcoal,  mix  it  in  the  pan  while  on 
the  fire,  and  boil  it  till  it  looks  as  black  as  ink.  It 
it  rises  too  fast,  add  cold  water,  strain  it  through 
a  bag,  and  though  at  first  it  will  be  black,  continue 
to  strain  it  until  it  becomes  quite  clear;  which  may 
be  seen  by  putting  the  syrup  in  a  glass.  Put  it 
back  until  it  comes  out  as  fine  as  clarified  loaf  su- 
gar. 

To  improve  and  increase  sugar. 

To  5  lbs.  of  coarse  brown  sugar,  add  1  lb.  ot 
flour,  and  there  will  be  obtaine(l  6  lbs.  of  sugar 
worth  10  per  cent,  more  in  colour  and  quality. 
Starch  sugar. 

Mix  100  parts  of  starch  with  200  of  water,  and 
adfl  to  it  gradually  another  200  of  water,  previous- 
ly mixed  with  one  of  oil  of  vitriol,  and  brought  to 
a  boiling  heat  in  a  tinned  copper  vessel;  keep  the 
mixture  boiling  for  thirty-six  hours,  and  occasion- 
ally add  water  to  keep  up  the  original  quantity, 
then  add  some  powdered  charcoal  and  also  some 
chalk  to  get  rid  of  the  acid;  strain  and  evaporate  it 
by  a  gentle  heat  to  the  consistence  of  a  syrup,  and 
set  by  to  crystallize. 

Jiirch  sugar. 

Wound  the  trees  in  the  spring  of  the  year  by  bor- 
ing a  hole  under  a  large  arm  of  the  tree  quite 
through  the  wood  as  far  as  the  bark  of  the  opposite 
side;  collect  the  sap  which  flows  from  the  wound, 
and  evaporate  it  to  a  proper  consistence:  these  are 
the  native  sugars  of  cold  countries,  and  might  be 
made  in  England  for  all  the  purposes  of  home  con- 
sumption. 

To  make  pear  sugar. 

It  is  obtained  by  expressing  the  juice,  adding 
chalk  to  remove  the  superabundant  acid,  and  eva- 
porating it  to  a  due  consistence;  it  does  not  crys- 
tallize, and  is  a  kind  of  white  treacle.  One  hun- 
dred weight  of  ap[)les  yields  about  84  lbs.  of  this 
juice,  which  will  produce  nearly  12  lbs.  of  this 
substance. 

Grape  sngar. 

The  brown  sugar  obtained  from  grapes  by  the 
usual  process,  being  previously  freed  from  the 
acids  and  sulphate  of  lime  that  existed  in  the 
original  juice,  yields  by  refining  75  per  cent,  of  a 
white  granular  sugar,  24  of  a  kind  of  treacle  with  a 
little  gum,  and  some  malate  of  lime. 
To  cayidy  orange  peel. 

Soak  the  peels  in  co.d  water,  which  change  fre- 
quently till  they  lose  their  bitterness;  then  put  them 
into  syrup  till  they  become   soft  and  transpareal. 
Then  they  are  to  be  taken  out  and  drained. 
Lemon  peel. 

This  is  made  by  boiling  lemon  peel  with  sugar, 
and  then  exposing  to  the  air  until  the  sugar  crys- 
tallizes. 

O 


«2 


ONIVEUSAL  RECEIPT  BOOK. 


To  colour  candied  s'lgnr. 

lied. — Boil  an  oz.  ofcocliineal  in  half  a  pint  of 
water  for  5  minutes,  a<ld  an  oz.  of  cream  of  tartar, 
.lalf  an  oz.  ot  pounded  alum,  and  boil  tliem  on  a 
slow  fire  10  minutes;  if  it  shows  tlie  colour  clear  on 
wliite  papiy,  it  is  sufficient  Add  2  oz.  of  sugar, 
and  hottle  it  for  \ise. 

Blue. — I'ui  a  little  warm  water  on  a  plate,  and 
rub  an  indigo-stone  in  it  till  the  colour  has  come 
to  tiie  tint  required. 

Yelloxu. — Rub  with  some  water  a  little  gambcge 
on  a  plate;  or  infuse  the  heart  of  a  yellow  lily 
flower  with  milk-warm  water. 

Green. — Boil  tlie  leaves  of  spinach  about  a  mi- 
nute in  a  little  water,  and  when  strained  bottle  the 
liquor  for  use. — In  colouring  refined  sugais,  taste 
and  fancy  must  guide. 

To  make  devices  in  sugar. 

Steep  guin  tragacanlh  in  rose-water,  and  with 
dorSle  retined  sugar  make  it  into  a  paste,  and  co- 
lour and  mould  it  to  fancy. 

W/iipt  syllabub. 

Rub  a  hmip  of  loaf  sugar  on  the  outside  of  a 
lemon,  and  put  it  into  a  pint  of  tliick  cieam,  and 
sweeten  it  to  taste.  Squeeze  in  the  juice  of  a 
lemon,  and  add  a  glass  of  Madeira  wine,  or  French 
brandy.  Mill  it  to  a  froth  with  a  chocolate  mill, 
take  oft"  the  froth  as  it  rises,  and  lay  it  in  a  hair 
sieve.  Fill  one  half  of  the  glass  with  red  wine, 
*,hen  lay  tlie  froth  as  high  as  possible,  but  take  care 
that  it  is  well  drained  in  the  sieve,  ollierwise  it 
will  mix  with  llie  wine,  and  the  syllabub  be  spoiled. 
Solid  syRabitb. 

To  a  quart  of  rich  cream  put  a  quart  of  w  iiite 
wine,  the  juice  of  two  lemons,  with  tlie  rind  of  one 
grated,  and  sweeten  it  to  taste.  Whip  it  up  \weil 
\nd  take  off  tiie  froth  as  it  rises.  Put  it  upon  a 
hair  sieve,  and  let  it  stand  in  a  cool  place  till  the 
Pest  day.  Then  half  fill  the  glasses  witli  the  scum, 
and  heap  up  the  froth  as  high  as  possible.  The 
bottom  will  look  clearand  it  will  keep  several  days. 
Siioiv  balls. 

Pare  and  take  out  tlie  cores  of  five  large  baking 
apples,  and  fill  the  holes  with  orange  or  (juince  mar- 
r  ilade.  Then  take  some  good  hot  paste,  roll  the 
apples  in  it,  and  make  the  crust  of  an  equal  thick- 
ness; put  them  in  a  tin  dripping  pan,  bake  tliem  in 
a  moderate  oven,  and  when  taken  out,  make  iceing 
for  tliem;  let  the  same  be  a  ^  of  an  inch  thick,  and 
set  them  a  good  distance  from  the  fire  until  they 
become  hardened,  but  be  cautious  that  they  are 
not  browned. 

Capillaire. 

Mix  six  eggs  well  beat  up,  with  fourteen  pounds 
of  loaf  sugar,  and  3  pounds  of  coarse  sugar.  Put 
them  into  three  quarts  of  water,  boil  it  twice,  skim 
it  well,  and  add  a  ;J  of  a  pint  of  orange  flower  wa 
ten  strain  it  through  a  jelly-tiag,  and  put  it  into 
bottles  for  i»se.  A  spc^nful  or  two  of  this  syrup 
put  into  a  draught  of  either  cold  or  warm  water, 
makes  it  drink  exceedingly  pleasant. 

Tb  make  confectionary  drops. 

Take  double  refined  sugar,  pound  and  sift  it 
tliroi:gh  a  hair  sieve,  not  too  fine;  and  then  sift  it 
tiu-ough  a  silk  sieve,  to  take  out  all  the  fine  dust, 
»  Viich  would  destroy  the  beauty  of  the  drot>.  Put 
the  sugar  into  a  clean  pan,  and  moisten  ■  with  any 
favourite  aromatic;  if  rose-water,  pour  it  in  slowly, 
stirring  it  with  a  paddle,  which  the  sugyr  will  fall 
from,  as  soon  as  it  is  moist  enough,  without  stick- 
■ig.  Colour  it  w  ith  a  small  quantity  of  liquid  car- 
mine, or  any  other  cilour,  ground  fine.  Take  a 
small  pan  with  a  lip,  fill  it  three  parts  with  paste, 
place  it  on  a  small  stove,  the  half  hole  being  of  the 
size  of  the  pan,  and  stir  the  sugar  with  a  little  ivoiy 
or  bone  handle,  until  it  becomes  liquid.  W'hun  it 
almost  boils,  take  it  from  the  fire  and  continue  to 


stir  it;  if  it  be  too  moist  taKe  a  little  of  the  powr 
dered  sugar,  and  add  a   spoonful  to  the  paste,  and 
stir  it  till  it  is  ol  such  a  consistence  as  to  run  with- 
out too  mucli  extension.     Have  a  tin  plate,  very 
clean  and  smooth;  take  the  little  pan   in  the  left 
hand,  and  h(dd  in  the  right  a  bit  of  iron,  copper  oi 
silver  wire,  foni-  inches  long^  to  take  off  the  dtop 
from  the  lii)  of  the  ])an,  and  let  it  fall  regularly  on 
the  tin   pdate;  two   hours   afterwards   take   off  the 
drops  with  the  blade  of  a  knife. 
Chocolate  drops. 
Scrape  the  chocolate  to  prwder,  and  put  an  ounce 
to  each  pound   of  sugar;  moisten   the  paste  with 
i  clear  water,  woik  i<  as  above,  only  take  :»rptouse 
I  all  the  paste  prepared,  as,  if  it  be  put  on  the  fire 
I  a  second  time,  it  greases,  and  the  drop  is  not  of  the 

proper  thickness. 
I  Change  f^oxoer  drops. 

These  are  made  as  the  sugar  drojis,  only  using 
orange  flower  water;  or  instead   of  it,  use  the  es- 
sence of  naroli,  whirh  is  the  essential  oil  of  that 
!  flower. 
;  Coffee  drops. 

An  ounce  of -coffee  to  a  i)Ound  of  sugar  will  form 
a  strong  decoction;  when  cleared,  use  it  to  mois- 
ten the  svigar,  and  then  make  the  drops  as  above. 
Peppermint  drops. 
Th«  only  requisites  to  make  these  are,  extreme 
ckanliness,  the  finest  sugar,  and  a  few  drops  of  tlie 
essence  of  peppermint. 

Cloxte  drops. 
These  are  made   as  the  cinnamon  drops,  the 
ij  cloves  being  pounded,  or  the  essence  used.    Good 
I  rlovfs  should  be  black,  heavy,  of  a  pungent  smell, 
'  hot  to  the  taste,  and  full  of  oil. 
Ginger  drops. 
Pound  and  sift  through  a  silk  sieve  tlie  required 
quantity  of  ginger,  according  to  the  strength  want- 
ed, and  add  it  to  the  sugar  w  ith  clear  water.  China 
ginger  is  the  Oest,  being  aromatic  as  well  as  hot 
and  sharp  tasted. 

Uqiiorice  lozenges. 
Take  of  extract  of  licjuorice,  double  refined  su 
gar,  each  10  oz. — tragacanth,  powdered,  3  oz. 
Powder  them  thoroughly,  and  make  them  into  lo- 
zenges w  ith  rose-water. —  These  are  agi-eeable  pec- 
torals, and  may  be  used  at  pleasure  in  tickling 
coughs.  Tiie  above  receipt  is  the  easiest  and  best 
mode  of  making  these  lozenges.  Refined  extract 
of  liquorice  should  be  used;  and  it  is  easily  pow- 
|i  dered  in  the  cold,  after  it  has  been  laid  for  some 
days  in  a  dry  and  rather  warm  place. 
Extract  of  liquorice. 
The  liquorice  root  is  to  be  boiled  in  eight  times 
its  weight  of  water,  to  one  half;  the  liquor  is  then 
to  je  expressed,  and  after  the  fa;ces  have  subsided, 
to  be  filtered;  it  is  then  to  be  evaporated,  with  a 
heat  between  200°  and  :il2°,  until  it  btoomes  tliick- 
ish;  and,  lastly,  it  is  to  be  evaporated  with  a  heat 
less  thai  200°,  and  frequently  stiried,  until  it  ac- 
quires a  consistence  proper  for  forming  pills.  This 
is  made  into  little  pastils,  or  flat  cakes,  often 
bearing  the  impression  of  the  places  where  they 
are  made:  and  a  bit  now  and  then  put  into  the 
mouth  takes  oft'  the  tickling  of  a  cough.  It  should 
be  sucked  to  make  it  pleasant,  as  much  of  the  juice 
taken  at  a  time  is  unjileasant. 

To  prepare  liipiuiice  juice. 
Take  up  the  roots  in  July;  clean  them  perfectly 
as  soon  as  out  of  the  earth,  then  hang  them  up  in 
the  air,  till  nearly  diy;  after  this  cut  them  into  tlii" 
slices,  and  boil  them  in  water  till  the  decoction  is 
exli  emely  strong;  then  yiress  it  hard  out  to  obtain 
all  the  juice  from  the  roots.  This  decoction  is  /'if' 
to  settle  a  little,  and  when  it  has  deposited  its 
coarser  parts,  pour  it  oft'  into  vessels,  evaporate  ii 
over  a  fire,  strong  first,  but  ToUd  afterwards  tiU  it 


CONFECTIONARY 


18.-* 


Becomes  of  a  thick  consistence;  then  let  the  fire  go  I 
out,  and  when  the  extract  is  cool  take  out  lars^e 
parcels  of  it  at  a  time,|f  nd  work  them  well  with 
the  hands,  forming  them  into  cylindric  masses, 
which  cut  into  such  lengtiis  as  required,  roll  them 
over  half-dried  bay  leaves,  which  adhere  to  their 
surfaces,  and  leave  them  exposed  to  the  sun,  till 
perfectly  dried.  Great  nicety  is  to  be  observed  at 
the  end  of  the  evaporation,  to  get  the  extract  to  a 
proper  consistence  without  letting  it  burn. 
Refined  liquorice. 

That  description  of  article  which  is  vended  in 
tliin,  rounded,  and  glazed  pieces,  about  ttie  thick- 
ness of  a  crow's  quill,  is  entirely  p'-epared  in  this 
country.  The  whole  process  consists  in  evaporat- 
ing the  liquorice-ball  anew,  and  purifying  it  by 
rest,  with  the  help  of  isinglass,  &c. 

To  candy  orange  marmalade. 

Cut  the  clearest  Seville  oranges  into  two,  take 
out  all  the  juice  and  pulp  into  a  basin,  and  pick  all 
the  skins  and  seeds  out  of  it.  Boil  the  rinds  in  hard 
water  till  they  become  tender,  and  change  the  wa- 
ter two  or  three  times  while  they  are  boiling. 
Then  pound  them  in  a  marble  mortar,  and  add  to 
it  the  juice  and  pidp;  put  them  next  into  a  pre- 
sei-ving  pan  with  double  their  weight  in  loaf  sugar, 
and  set  it  over  a  slow  fire.  Boil  it  rather  more  than 
half  an  hour,  put  it  into  pots;  cover  it  with  brandy 
paper,  and  tie  it  close  down. 

To  make  transparent  marmalade. 

Cut  vevy  pale  Seville  oranges  into  quarters;  take 
out  the  pulp,  put  it  into  a  basin,  and  pick  out  the 
skins  and  seeds.  Put  the  peels  into  a  little  salt 
and  water,  and  let  them  stand  all  nigiit,  then  Unil 
them  in  a  good  quantity  of  spring  water  until  they 
are  tender;  cut  them  in  very  thin  slices,  and  put 
them  into  the  pulp.  To  every  potmd  of  marmalade 
put  one  pound  and  a  half  of  double  refined  beaten 
sugar;  boil  them  together  gently  for  20  miuutes; 
>f  they  are  not  transparent,  boil  them  a  few  mi- 
nutes longer.  Stir  it  gei\tly  all  the  time,  and  lake 
care  not  to  breaK  the  slices.  When  it  is  cold,  put 
it  into  jelly  and  sweetmeat  glasses  tied  down  tight. 
Barberry  marmalade. 

Mash  the  barberries  in  a  little  water,  on  a  warm 
stove;  pass  them  through  a  hair  sieve  with  a  pad- 
dle; weigh  the  pulp  and  put  it  back  on  the  fire; 
reduce  it  to  one  half,  clarify  a  pound  of  sugar  and 
boil  it  well;  put  i^  the  pulp,  and  boil  it  together 
for  a  few  miuutes. 

Quince  marnialutie. 

Take  quinces  that  are  quite  ripe,  pare  and  cut 
tliem  in  quarters,  take  out  the  cores,  put  them  in 
a  stew-pan  with  spring  water,  nearly  enough  to 
cover  tliem,  keep  them  closely  covered  and  let 
tiiem  stew  gently  till  they  are  quite  soft  and  red, 
then  mash  and  rub  them  through  a  hair  sieve. 
Put  them  in  a  pan  over  a  gentle  fii-e,  with  as  much 
thick  clarified  sugar  as  the  weight  of  the  quinces; 
boil  them  an  hour  and  stir  the  whole  time  with  a 
wooden  spoon  to  pi'event  its  sticking:  put  it  into 
pots  and  when  cnld  tie  them  down. 
Scotch  marmalade. 

Take  of  the  juice  of  Seville  oranges,  2  pints, — 
fellow  honey,  "Z  lbs.    Boil  to  a  proper  consistence. 
Hartshorn  jsily. 

Boil  half  a  pound  of  hartshorn  in  three  quarts  of 
water  over  a  gentle  fire  till  it  becomes  a  jelly;  when 
a  little  hangs  on  a  spoon  it  is  done  enough.  Strain 
It  iTot,  put  it  into  a  well  tinned  saucepan,  and  add 
to  it  half  a  pint  of  Rhenish  wine,  and  a  quarter  of 
a  pound  of  loaf  sugar.  Beat  the  whites  of  four  eggs 
or  more  to  a  froth,  stir  it  sufiicienlly  for  the  whiles 
to  mix  well  wicli  the  jelly,  and  pour  it  in  as  if  cool- 
ing it.  Boil  it  two  or  three  minutes,  then  ])^t  in 
tlie  juice  of  four  lemons,  and  let  it  boil  two  mi- 
nutes longer.     When  it  is  finely  curdled  and  of  a 


pure  white,  pour  it  into  a  swan-skin  jelly  bag  over 
a  China  basin,  and  pour  it  back  again  until  it  be- 
comes as  clear  as  rock- water;  set  a  very  clean  Chi- 
na basin  under,  fill  thf  glasses,  put  some  thin  le- 
mond  rind  into  the  basin,  and  when  the  jelly  is  all 
run  oat  of  the  bag,  with  a  clean  spoon  fill  the  rest 
of  the  glasses,  an(i  they  will  look  of  a  fine  amber 
coloui.  Put  in  lemon  and  sugar  agreeable  to  the 
palate. 

Whipt  cream. 

Mix  the  wnites  of  eight  eggs,  a  quart  of  thick 
cream,  and  half  a  pint  of  sack,  sweeten  them  to 
taste  with  double  refined  sugar.  It  may  be  per- 
fumed with  a  little  musk  or  ambergris  tied  in  a 
rag  and  steeped  in  a  little  cream.  Whip  it  up  with 
a  whisk,  and  some  lemon-peel  tied  in  the  middle 
of  the  whisk.  Then  lay  the  froth  with  a  spoon  in 
the  glasses  or  basins. 

Pistachio  cream. 

Beat  half  a  pound  of  pistachio  nut  kernels  in  a 
mortar  with  a  spoonful  of  brandy.  Put  them  into 
a  ])an  with  a  pint  of  good  cream,  and  the  yolks  of 
two  eggs  beaten  fine.  Stir  it  gently  over  the  fire 
till  it  grows  thick,  ai:d  then  put  it  into  a  China 
soup  plate.  When  it  is  cold  stick  it  over  with 
small  pieces  of  the  nuts,  and  send  it  to  table. 
Ice  cream. 

To  a  pound  of  any  preserved  fruit  add  a  quart 
of  good  cream,  squeeze  the  juice  of  two  lemnns 
into  it  and  some  sugar  to  taste.  Let  the  whole  be 
rubbed  through  a  fine  hair  sieve,  and  if  raspberiy, 
strawberry,  or  any  red  fruit,  add  a  little  cochineal 
to  heighten  the  colour;  have  the  freezing  pot  nice 
and  clean;  put  the  cream  into  it  and  cover  it;  then 
Y)ut  it  into  the  tub  with  ice  beat  small,  and  some 
salt;  turn  the  freezing  pot  i^uick,  and  as  the  cream 
sticks  to  the  sides,  scrape  it  down  with  an  ice 
spoon,  and  so  on  till  it  is  frozen.  The  more  the 
cream  is  worked  lO  the  side  with  the  spoon,  the 
smoother  and  better  flavoured  it  will  be.  After  i1 
is  well  frozen,  take  it  out  and  put  it  into  icc-shape> 
with  salt  and  ice;  then  carefully  wasti  the  shapes 
for  fear  of  any  salt  adhering  to  them;  dip  them  ic 
lukewarm  water  and  send  them  to  table. 

jinother  method. — Bruise  two  pottles  of  straw 
berries  in  a  basin  with  half  a  pint  of  good  cream 
a  little  currant  jelly,  and  some  cold  clarified  sugar, 
rub  this  well  through  the  tammy,  and  put  it  in  an 
ice  pot  well  covered;  then  set  it  in  a  tub  of  broken 
ice  with  plenty  of  salt;  when  it  grows  thick  about 
the  sides,  stir  it  with  a  spoon,  and  cover  it  close 
again  till  it  is  perfectly  frozen  through;  cover  it 
well  with  ice  and  salt  both  under  and  over,  and 
when  it  is  frozen  change  it  into  a  mould  and  cover 
well  with  ice.  Sweeten  a  little  plain  cream  with 
sugar  an  J  orange  flower  water,  and  treat  it  the 
same;  likewise  any  other  fruit,  A-ithout  ci  earn,  may 
be  mixed  as  above.  Tliis  is  called  water  ice. 
Currant  jelly. 

Take  the  juice  of  red  currants,  1  lb.  sugar,  6  oz. 
Boil  down. 

Anotlcer  method. — Take  the  juice  of  red  currants, 
add  white  sugar,  equal  ([uantilies. 

Stir  it  gently  and  smoothly  for  three  hours,  pu^ 
it  into  glasses,  and  in  three  days  it  will  concrete 
into  a  firm  jelly. 

Black  cm-rant  jelly. 

Put  to  ten  quarts  of  ripe  dry  black  cuiTants,  one 
quart  of  water;  put  them  in  a  large  stew-pot,  ti 
paper  close  over  tliem,  and  set  them  for  two  hourn 
in  a  cool  oven.  Squeeze  them  through  a  fine  cloth, 
and  add  to  every  quart  of  juice  a  pound  and  a  half 
of  lonf  sugar  broken  into  small  pieces.  Stir  it  till 
the  sugar  is  melted;  when  it  boils,  skim  it  quilt 
clean.  Boil  it  pretty  quick  over  a  clear  fire,  till  it 
jtUies,  which  is  known  by  rlipping  a  skimmer  in- 
to thejelly  and  holding  it  in  ilie  air;  when  it  hangs 


184 


u^^^^ERSAL  receipt  book. 


to  the  spoon  in  a  diop,  it  is  done.  Tf  the  jelly  is 
boiled  too  lono  it  will  lose  its  flavour  and  shrink 
"'^ry  much.  Four  it  into  pots,  cover  them  witli 
brandy  papers,  and  keep  them  in  a  drv  place.  Red 
and  white  jellies  are  made  in  the  same  way. 
Jlpple  jelly. 

Take  of  apple  juice  strained,  4  lbs.  sugar,  1  lb. 
Boil  to  a  jelly. 

Strawberry  jelly. 

Take  of  the  juice  of  strawbei-ries,  4  lbs.  sugar, 
2  lbs.     Boil  down. 

Gooseberrv  jelly. 

Dissolve  «ag.ir  in  about  half  its  weight  of  water, 
and  boil:  it  will  be  nearly  solid  when  cold;  to  this 
syrup  add  an  equal  wei,s;ht  of  gooseberry  juice,  and 
give  it  a  boil,  but  not  long,  for  otherwise  it  will 
not  iix. 

Raspberry  cream. 

Rub  a  quart  of  raspberries  through  a  hair  sieve, 
and  take  out  the  seeds,  and  mix  it  well  with  cream; 
sweeten  it  with  sugar  to  your  taste,  then  put  it  in- 
to a  stone  jug,  and  i-aise  a  froth  with  a  chocolate 
mill.  As  the  froth  rises,  take  it  off  with  a  spoon, 
and  lay  it  upon  a  hair  sieve.  When  there  is  as 
much  froth  as  wanted,  put  what  cream  remains  in 
a  deep  China  dish,  and  pour  the  frothed  cream  up- 
on it,  as  high  as  it  will  lie  on. 

Raspberry  jam. 

Mash  a  quantity  cf  fine  ripe  dry  raspberries, 
strew  on  them  their  own  weiglit  of  loaf  si'gar,  and 
half  their  weight  of  white  currant  juice.  Boil 
them  half  an  hour  over  a  clear  slow  fire,  skim  them 
well,  and  put  them  into  pots  or  glasses;  tie  them 
down  with  brandy  papers,  and  keep  them  dry. 
Strew  on  the  sugar  as  quick  as  iwssible  after  the 
berries  are  gathered,  awd  in  order  to  preserve  their 
flavour  they  must  not  stand  long  before  boiling 
them. 

Straivberry  jam. 

Bruise  very  fine  some  scarlet  strawberries,  ga- 
thered when  quite  ripe,  and  put  to  them  a  little  juice 
of  red  currants.  Beat  and  sift  their  weight  in  su- 
gar, strew  it  over  them,  and  put  them  into  a  pre- 
serving pan.  Set  the:n  over  a  clear  slow  fire,  skim 
them,  then  boil  them  20  minutes,  and  put  them 
into  glasses. 

Raspberry  paste. 

Mash  a  quart  of  raspberries,  strain  one  half  and 
p-.t  the  juice  to  the  other  half;  boil  them  a  quarter 
Of  an  hour,  put  to  them  a  pint  of  red  currant  juice, 
and  let  them  boil  all  together,  till  the  raspberries 
are  done  enough.  Then  put  l^  lbs.  of  double  re- 
fined sugar  into  a  clean  pan,  with  as  much  water  as 
will  dissolve  it,  boil  it  to  a  sua;ar  again;  then  put 
in  the  raspberries  and  juice,  soald  and  pour  them 
into  glasses.  Put  them  into  a  stove  to  dry,  and 
turn  them  when  necessary. 

Damson  cheese. 

Boil  the  fruit  in  a  sufficient  quantity  of  water  to 
cover  it;  strain  the  pidp  through  a  very  coarse 
sieve;  to  each  lb.  add  4  oz.  of  sugar.  Boil  it  till 
it  begins  to  candy  on  the  sides,  then  pour  it  into 
tin  moulds.  Other  kinds  of  plums  may  be  treated 
in  the  same  way,  as  also  cherries,  and  several  kinds 
of  fruit 

An  omelette  soitffie. 

Put  2  oz.  of  the  powder  of  chesnuts  into  a  skil- 
let, then  add  2  yolks  of  new  laid  eggs,  and  dilute 
the  whole  wim  a  little  cream,  or  even  a  little  wa- 
ter; when  this  is  done,  and  the  ingredients  well  mix- 
ed, leaving  no  lumps,  add  a  bit  of  the  best  fresh 
butter,  about  the  size  of  an  egg,  and  an  equal 
quantity  of  powdered  sugar;  then  put  the  skillet 
on  the  fire,  and  keep  stilling  the  contents;  when 
the  cream  is  fixed  und  thick  enough  to  ad- 
here to  the  spoon,  let  it  bubble  up  once  or  twi-e, 
and  take  >t  from  the  fire;  then  add  a  third  while  of 


an  egg  to  those  you  have  already  set  aside,  an() 
whip  them  to  the  consistency  of  snow;  then  amal- 
gamate the  whipped  whites  of  eggs  and  the  cream, 
stirring  them  with  a  lightflnd  equal  hand,  pour  Uie 
contents  into  a  deep  dish,  sift  over  with  double  re- 
fined sugar,  and  place  the  dish  on  a  stove,  with  a 
fire  over  it  as  well  as  underj  and  in  a  quarter  of  an 
hour  the  cream  will  rise  like  an  omelette  sovjjle;  as 
soon  as  it  rises  about  4  inches,  it  is  fit  to  serve  up 
Orgeat  paste. 

Blanch  and  pound  three  quarters  of  a  pound  of 
sweet,  and  a  quartet  of  a  pound  of  bitter  almonds; 
pound  them  in  a  mortar,  and  wet  them  sufficiently 
with  ora.ige  flower  water,  that  they  may  not  oil. 
When  they  are  pounded  fine,  add  three  quarters  of 
a  pound  of  fine  powdered  sugar  to  them,  and  mix 
the  whole  in  a  stiff' paste,  which  put  into  pods  for 
use.  It  will  keep  six  months;  wiien  wanted  to 
be  used,  take  a  piece  about  the  size  of  an  e^'^,  and 
mi.\  it  with  half  a  pint  cf  water,  and  squeeze  it 
through  a  napkin. 

Pate  de  Gnimaitve. 

Take  of  decoction  of  marshmallow  roots,  4  oz. 
water,  1  gallon.  Boil  4  pints  and  strain;  then  add 
gum  arable,  ^  a  lb.  refined  sugar,  2  lbs.  Evaporata 
to  an  extract,  then  take  from  the  fii-e,  stir  it  quick- 
ly with  the  whites  of  12  eggs,  previously  beaten  to 
a  froth;  then  add,  whi.c  stirring,  ^  oz.  of  ora»ige- 
flower  water. 

Another. — Take  of  very  white  gum  arabie,  and 
white  sugar,  each  '2^  lbs.  with  a  sufficient  quantity 
of  boiling  water.  Dissolve,  strain,  and  evaporate 
without  boiling,  to  the  consistence  of  honey:  beal 
up  die  white  of  six  eggs  with  four  drachms  of 
orange-flower  water,  which  mix  gradualh  with  the 
paste,  and  evaporate  over  a  slow  fii-e,  stirring  ii 
continually  till  it  will  not  stick  to  the  fingers;  it 
should  be  very  light,  spongy,  and  extremely  white. 
Pate  de  jujubes. 

Take  of  raisins  stoned,  1  lb. — currants  picked, 
jujubes,  opened,  each  4  oz. — water,  a  sufficient 
quantity.  Boil;  strain  with  expression,  add  sugar, 
2J  lbs.  gum  arable,  2^  lbs.  previously  made  into  a 
mucilage  with  some  water,  and  sti-ain;  evaporate 
gently,  pour  into  moulds,  finish  by  drying  in  n 
stove,  and  then  divide  it. 


PICKLING. 


This  branch  of  domestic  economy  comprises  a 
great  variety  of  articles,  which  are  essentially  ne- 
cessary to  the  convenience  of  families.  It  is  at  the 
same  time  too  prevalent  a  practice  to  make  use  ot 
brass  utensils  to  give  pickle  a  fine  colour.  This 
pernicious  custom  is  easily  avoided  by  heating  the 
liquor,  ai«d  keeping  it  in  a  proper  degree  of  warmth 
before  it  is  poured  upon  the  pickle.  Stone  jars 
are  the  best  adapted  for  sound  kee\)ing.  Pickles 
should  never  be  handled  with  the  fingers,  but  by  a 
spoon  kept  for  the  purpose. 

To  pickie  onions. 

Put  a  sufficient  quantity  into  salt  and  water  for 
nine  days,  observing  to  change  the  water  every  (Jay; 
next  put  them  info  jars  and  pour  fresh  boiling  salt 
and  water  over  thcni,  cover  them  close  u[)  till  they 
are  cold,  then  make  a  second  decoction  of  salt  and 
water,  and  pour  it  on  boiling.  When  it  is  cold, 
drain  ilie  onions  on  a  hair  sieve,  and  put  them  Into 
wide-mouliied  bottles;  fill  them  up  with  distilled 
vinegar;  put  into  every  bo..i.le  a  slice  or  two  of  gin- 
ger, a  blade  of  mace,  and  a  tea-spoonful  of  sweet 
oil;  which  will  keep  the  onions  white.  Cork  them 
well  up  in  a  dry  jilace. 

7  0  make  saur  kraut. 

Take  a  large  strong  wooden  vessel,  or  cask,  re- 
sembling a  sidt-beef  cusK,  and  capable  of  contaiiK 


•?UvvLl.\'G. 


iba 


mg  as  much  as  is  s-irncient  for  the  wir.tcv's  con- 
BUinplion  of  m  family,  (iradually  break  down  or 
ihop  the  calihages  (deprived  of  outside  green 
leaves),  into  very  small  pieces;  begin  with  one  or 
two  caiibagcs  at  the  bottom  of  the  cask,  and  add 
others  at  intervals,  jiressing  them  by  means  of  a 
wooden  sjiade  against  the  side  of  the  cask,  until  it 
IS  full,  'i'lien  yilace  a  heavy  weight  upon  the  top 
of  it,  and  allow  it  to  stand  near  to  a  warni  place,  for 
foni  ni-  five  days.  iJy  this  time  it  will  have  under- 
8;oiie  fermemation,  and  be  ready  for  use.  Whilst 
me  cabliages  are  passing  through  tlie  process  of 
fermenialion,  a  very  disagreeable,  fetid,  acid  smell 
is  exhaled  from  them;  now  remove  the  cask  to  a 
cf)ol  situation,  and  keep  it  always  covei-ed  up. 
Strew  aniseeds  among  the  layei'S  of  the  cabbages 
during  its  preiiaratioi.,  which  ccnimunicates  a  pe- 
culiar flavour  to  the  saur  k.'"aut  at  an  j-^ier  period. 

In  boiling  it  for  the  table,  two  hours  are  the  pe- 
riod for  it  to  be  on  the  tire.     It  forms  no  exceheul 
nutritious  and  antiscorbutic  food  for  winter  mc. 
PeccaUlli — Indian  md/wii. 

This  consists  of  all  kinds  of  pickhs  lojjfc'.l  and 
put  into  one  large  jar — girkins,  sliced  cucumbers, 
button  onions,  cauliflo\yers,  broken  in  pieces.  Salt 
them,  or  put  them  in  a  large  hair  sieve  in  the  sun 
to  dry  for  three  days,  then  scald  them  in  vinegar  a 
few  minutes;  when  cold  put  them  together.  Cut 
a  large  white  cabbage  in  quarters,  with  the  outside 
leaves  taken  off  and  cut  fine,  salt  it,  and  put  it  in 
the  sun  to  dry  for  three  or  four  days;  then  scald  \'. 
in  vinegar,  the  same  as  cauliflower,  carrots,  three 
parts,  boiled  in  vinegar  and  a  little  bay  salt.  P'rtnch 
beans,  rack  samphire,  re<!dish  pods,  and  mastur- 
diions,  all  go  through  the  same  process  as  girkins, 
capsicunis,  8cc.  To  one  gallon  of  vinegar  ])Ut  fjur 
ounces  of  ginger  bruised,  two  ounces  of  whvle 
white  pepper,  two  ounces  of  allspice,  half  an  ounce 
of  chillies  bruised,  four  ounces  of  turmeric,  one 
pound  of  the  best  mustard,  half  a  pound  of  shallots, 
one  ounce  of  gai-lic,  and  half  a  pound  of  bay  salt. 
The  vinegar,  spice,  and  other  ingred-ents,  except 
the  mustard,  must  boil  half  an  hour;  then  strain  it 
into  a  pan,  put  the  mustard  into  a  large  basin,  with 
a  little  vinegar;  mix  it  (juite  fine  and  free  from 
lumps,  then  add  more;  when  well  mixed  j'Ut  it  to 
the  vinegar  just  strained  off,  and  when  rjniie  cold 
put  the  pickles  into  a  large  pan,  and  th<^'.»^uor  over 
them;  stir  them  repeatedly,  so  as  to  faIx  ihem  all; 
finally,  put  them  into  ajar,  and  tie  them  over  first 
with  a  blaflder,  and  afterwards  with  leather.  The 
capsicums  want  no  preparation. 

7  0  pickle  samphire. 

Put  what  quantity  wanted  into  "-  cl,  an  pan,  throw 
rwer  it  two  or  tbree  handsful  of  s^St,  and  cover  it 
with  spring  water  for  twenty-four  hours;  next  put 
11  into  a  clean  saucepan,  throv.'  iit  a  landful  of  salt, 
and  cover  it  with  good  vine^sr.  Close  the  pan 
tight,  set  it  over  a  slow  fir-  ,  rt:C  let  it  stand  till 
the  samphire  is  green  and  crisp-  Uien  take  it  off 
instantly,  for  should  it  rt'T»i>ia  aj'  it  is  soft,  it  will 
be  totally  spoiled.  Put  it  irk  the  pickling  pot 
and  cover  it  clt>se,  wh-n  li  is  quite  cold  tie  it  down 
with  a  bladder  and  le'\trifr,  -^nd  set  it  by  for  use. 
Samphire  may  be  pres>^'-v.d  all  the  year  by  keep- 
ing it  in  a  veiy  strong  brine  of  salt  and  water,  and 
just  before  using  it  put  it  for  a  few  minutes  into 
some  of  tne  best  vinegar. 

Jiliishrooms. 

Put  the  sniallest  that  can  be  got  into  spring  wa- 
ter, and  rub  them  with  a  piece  of  new  flannel  dip- 
ped in  salt.  Throw  them  into  cold  water  as  they 
are  cleaned,  whica  will  m,ike  them  keep  their  co- 
lour: next  puc  them  into  a  saucepan  with  a  handful 
of  salt  upon  tiiem.  Cover  them  close,  and  set 
them  over  the  fire  tour  ur  rive  minutes,  or  till  the 
•.eat  draws  the  liijuor  from  them;  next  lay  them  be- 


twixt two  diy  clothis  rill  iUty  are  coUI;  y:''.  them 
into  glass  bfitt'cs  -.jiii  ><l  «!»•..?  -■ji  \'i;.h  diHiiiied  vi- 
negar, with  a  blrtdi;  if  iji  vC  and  a  ti"-«-s'»:i).G!d"ul  of 
sweet  oil  into  every  boitle;  cf'ik  t»ieni  up  close  and 
set  them  in  a  dry  cool  place;  as  a  s'J)sliftile  for  dis- 
tilled vinegar,  use  white  wine  vinrfr!.! ,  oi  ale. 
Allegar  will  do,  but  it  must  be  boiled  witJi  g  little 
mace,  salt,  and  afew  slices  of  ginger,  and  itniustbe 
quite  cold  before  it  is  poured  upon  the  mush- 
rooms. 

Another  method. — Hruise  a  quantity  of  wi'll 
grown  fiai)S  of  mushrooms  with  the  hands,  and 
then  strew  a  fair  proportion  of  s;dt  over  them;  let 
them  stantl  all  night,  and  the  next  <lay  put  them 
into  stewpins;  set  them  in  a  (|nlck  oven  for  12 
hours,  and  strain  them  throngli  a  hair  sieve.  To 
every  g-'lbm  of  liquor  put  of  cloves,  .I.xiHica  black 
;'?-;r,i-r,  and  ganger,  one  ounce  each,  -^  <>  ih  of  com- 
mon salt;  set  it  on  a  slow  fire,  an  '.  i  •'.  it  hot'  till 
half  the  liquor  is  wasted;  then  put  i:  '.ivfi  a  clean 
pot,  anj  when  cold  bottle  it  for  use. 
Cwnnnben. 

Let  them  be  as  free  from  spots  as  possible;  take 
tht  smallest  that  can  be  got,  put  them  into  strong 
iall  and  wsltr  for  nine  days,  till  they  become  yel- 
low; stirtheni  at  least  twice  a  day;  should  they  be- 
come perfectly  yellow,  pour  the  w  ater  off  9,n.\  co- 
ver them  witii  plenty  of  vine  leaves.  Set  thf:  'vater 
over  the  fire,  .'vnd  when  it  boils,  pour  if,  siver  them, 
and  set  them  upon  the  earth  to  keep  v  v.irn.  When 
the  water  is  almost  cold  make  it  y^yi  nj^ain.  and 
pour  it  upon  them;  proceed  thus  til',  tiioy  'ire  of  a 
fine  ^reen,  which  tliey  will  be  in  four  or  five 
'imes;  keep  them  well  covered  with  vine  leaves, 
with  a  cloth  and  dish  over  the  top  to  keep  in  the 
steam,  which  will  help  to  green  them. 

When  they  are  greened  put  them  in  «  hair  sieve 
to  drain,  and  tlien  to  every  two  (piar'^s  cf  white 
wine  vinegar  put  half  an  ounce  of  n.Ai'-:,  ton  or 
twelve  cloves,  an  ounce  of  ginger,  cuf.  iiito  slices, 
an  ounce  of  black  pejjper,  and  a  handful  of  sail. 
Boil  them  all  together,  for  five  minutes;  pour  it  hot 
on  the  pickles,  and  lie  them  down  for  use.  fliey 
may  also  be  pickled  with  ale,  ale  vinegar,  or  dis- 
tilled vinegar,  and  adding  three  or  four  cloves  ol 
garlic  and  shallots. 

Walrmts  xvltiie. 

Pare  green  walnuts  very  thin  '.ill  the  white  ap- 
pears, then  throw  them  into  st'rinsj  water  with  a 
handfui  of  salt,  keep  thiim  'inder  water  six  hours, 
then  put  them  into  a  stct-pn!!  to  simmer  fi\e  mi- 
nutes, but  do  no*  let  theri  f'.jil-  ',^<ie  [hem  ciuv  and 
put  them  in  cold  water  av>d  salt;  they  muH'  be  kept 
quite  under  the  water  with  a  Njard,  othervfi'>a  they 
will  not  pickle  white;  then  h\y  tlem  on  a  «.ioUi  and 
cover  them  with  anotb.-f  to  dry;  crefuUy  rub 
them  with  a  soft  cloth,  and  put  \Iul.  h\*u  the  jar, 
with  some  blades  of  mace  and  sui'meg  siictii  thin. 
Mix  the  spice  between  the  nu',;;  'bi'  {^Gur  distilled 
vinegar  over  them;  when  the  jar  is  full  of  nuts  pour 
nmtton  fat  over  them,  and  tie  them  close  down 
with  a  bladder  and  leather  to  keep  out  the  air. 
Jlrtijicial  anchovies. 

To  a  peck  of  sprats  pu.two  poun  !s  of  salt,  three 
ounces  of  bay  salt,  one  po'':id  of  salt-petre,  two 
ounces  of  prunella,  and  a  few  grains  of  cochineal; 
pound  wll  in  a  mortar,  put  into  a  stone  pan  first  a 
layer  of  spi-ats  anil  then  one  of  tlie  compound,  and 
so  on  alternately  to  the  top.  Press  them  down 
hard;  cover  them  close  for  six  months,  and  they 
will  be  fit  foi  use,  anrt  will  really  produce  a  most 
excellent  flavoured  sauce. 

Sahnon. 

Boil  the  fish  gently  till  done,  and  then  take  it  up, 
strain  the  liquor,  add  bay  leaver,  pepper  corns, 
and  salt;  give  these  a  boil,  and  when  cold  add  tht 
best  vinegar  to  them;  then  put  tiie  whole  su'HcieiU- 


ine 


XJlst  .'■■V  oAL  RV.i.  <t'r  BOOK, 


ly  over  the  fi<si  to  eo**"-  ii,  and  let  it  remain  a 
month  at  least. 

Tc  /reseit'-  /i,^,  b'j  sugar. 

Fiih  may  be  preserved  In  a  dry  state,  and  per- 
fectly fresh,  by  iiiCans  of  sugar  alone,  and  even 
\v\\.\\  a  very  small  (juantity  of  it. 

Fresh  tisU  may  be  kept  in  that  state  for  some 
(lavs,  so  as  to  be  as  good  when  boiled  as  if  just 
eangiit.  If  dried,  and  kept  free  from  mouldiness, 
there  seems  no  limit  to  their  preservation;  and 
thny  are  much  better  in  this  way  than  when  .salted. 
The  sugar  gives  no  disagreeable  taste. 

This  process  is  particularly  valuable  in  making 
wiiat  is  called  kijipjred  salmon;  and  the  fish  pre- 
served in  this  manner  are  far  superior  in  quality 
and  Havour  to  those  which  are  salted  or  si'.joked. 
If  decirid,  ;.»  much  salt  may  be  used  as  to  give  the 
taste  ih'Al  ir.rtv  be  reipiired;  but  this  substance  does 
not  C()r.<tne'i  f9  ;heir  preservation. 

In  tlie  ]■  i'"',»4raiioa  it  is  barely  necessary  to  0])en 
the  fish,  Auii  to  apply  the  sugar  to  the  muscular 
parts,  plating  it  in  a  horizontal  position  for  2  or  .T 
days,  that  this  substance  may  penetrate.  After  ihi"( 
it  may  be  dried;  anil  it  is  only  further  necessaiy  i.  '< 
wipe  and  ventilate  it  occasionally,  to  prevent  moi.1-  . 
diness.  if 

A  table  spoonful  of  brown  stigar  is  sufficient  in  j[ 
this  tf.finer  for  a  salmon  of  5  or  6  pounds  weight:  i| 
and  if  silt  is  desired,  a  tea-spoonful  or  more  may  \} 
be  a-Md.  Saltpetre  may  be  used  instead,  in  the  |, 
same  j'tof 'ii'  "n,  if  it  is  desired  to  make  the  kipper  j 
hard.        '  P 

To  salt  hams.  I; 

For  three  hams,  pound  and  mix  together  half  a 
peck  of  salt,  half  an  ounce  of  salt  prunella,  three 
ounces  of  salt-petre,  and  four  pounds  of  coarse 
salt;  rub  he  'lams  well  with  this,  and  lay  what  is 
to  spa:'  'i^'C.hem,  let  them  lie  three  days,  then 
hang  ihi<:i  up.  Take  the  pickle  in  which  the 
hams  wM'e,  put  water  enough  to  cover  the  hams 
with  more  common  salt,  till  it  will  bear  an  egg, 
thei'  Iioil  and  skim  it  well,  put  it  in  the  salting  tub, 
and  the  '.lext  morning  put  it  to  tiie  hams;  keep  them 
down  the  same  as  pickled  pork;  in  a  fortnight  take 
them  out  of  the  liquor,  rub  them  well  with  brine, 
and  hang  them  up  lo  dry. 

To  dry  salt  beef  and  pork. 

Lay  the  meat  ou  a  table  or  in  a  tub  with  a  dou- 
ble bottom,  that  the  bt/.ie  may  drain  oft'  as  fast  as 
it  forms;,  rub  the  salt  well  in,  and  be  careful  to  ap- 
ply it  1.)  every  ir.ehe;  afrri  wards  put  it  into  either 
of  the  Hbove  '.Jteusils,  vnen  it  must  be  frequently 
turned;  utter  the  ur  lie  iias  ceased  running,  it  must 
be  quite  bi^io-ii  in  r,ilt,  and  kept  closely  packed. 
Meat  Mh\':\\  has  hud  tiie  bones  taken  out  is  the  best 
for  salting.  In  sone  places  the  salted  mesit  is  press- 
ed by  heavy  wi.igiits  or  a  screw,  to  extract  the 
moisture  soor.tr. 

To  pickle  in  brine. 

A  good  brine  is  made  of  bay  salt  and  water, 
thoroughly  saturated,  so  that  some  of  the  salt  re- 
mains undissolved;  into  tliis  brine  the  substances 
to  be  preserved  are  plunged,  and  kept  covered 
with  it.  Among  vegetaoles,  French  beans,  arti- 
chokes, olives,  and  thd  different  sorts  of  samphire 
may  be  thus  preserved,  and  among  animals,  her- 
rings. 

'J 'o  suit  by  another  method. — Mi.x  brown  sugar, 
bay  salt,  conunon  salt,  each  2  lbs.  salt-petre,  8  oz. 
water,  '2  gallons;  this  pickle  gives  meats  a  tir.e  red 
colour,  while  the  sugar  renders  tliem  mi.'d  and  of 
excellent  flavour. — Large  quantities  are  to  be  ma- 
naged by  the  above  proportions. 


TO  PilESERVE  FRUITS. 

Soiuf  rules  are  iwcessary  to  be  observed  in  Uiis  \ 


branch  of  confections  rv.  In  the  first  place,  ob- 
serve in  making  syri'.jii  Ihat  the  sugar  is  well 
jjounded  aiul  dissolved,  before  it  is  placed  on  the 
fire,  otherwise  their  scum  wij  not  rise  well,  nor 
the  fruit  obtain  i's  title  colour.  When  stone  fruit 
is  preserved,  cover  them  with  mutton  suet  render- 
ed, to  exclude  the  air,  which  is  sure  ruin  to  them. 
All  wet  sweetmeats  must  be  kej>t  dry  and  cool  to 
preserve  them  from  mouldiness  and  damp.  Dip  a 
piece  of  writing  paper  in  brandy,  lay  it  close  to 
the  sweetmeats,  cover  them  tight  w  itb  paper,  and 
they  will  keej)  well  for  any  length  of  lime;  but  will 
inevitably  spoil  without  these  precautions. 

Jhiot her  method. — Tiie  fruit,  if  succulent,  is  first 
soaked  for  some  hours  in  very  hard  water,  or  in  a 
weak  alum  water,  to  harden  it,  and  then  to  be 
drained  upon  the  fruit,  either  prepared  or  not;  poui 
syrup,  boiled  to  a  candy  height,  and  halt  cold;  af- 
ter some  hours  the  syrup,  weakened  by  the  sauce 
of  the  fruit,  is  to  be  jioured  off,  re-boiled,  and  pour- 
ed on  again,  and  this  repeat  several  times.  \\'hen 
tlie  syrui)  is  judged  to  be  no  longer  weakened,  the 
fruit  is  to  be  taken  out  of  it,  and  well  drained. 
To  bottle  damsons. 

Knt  damsons,  before  they  are  too  ripe,  into  wide 
m.juthed  bottles,  and  cork  thein  down  tight;  then 
put  ihem  into  a  moderately  heated  oven,  and  about 
thiee  hours  more  will  do  them;  observe  that  the 
oven  is  not  too  hot,  otherwise  it  will  make  the 
fruit  ily.  All  kinds  of  fruits  that  are  bottled  may 
be  done  in  the  same  way,  and  they  will  keep  two 
VL-ars;  after  they  are  done,  they  must  be  put  awaj 
■villi  ihe  mouth  downward,  in  a  cosl  place,  to  keep 
Ih'.tr.  from  fermenting. 

To  presei've  barberries. 

Sfl.  an  equal  quantity  of  barberries  and  sugar  in 
fi  kettle  of  boiling  water,  till  the  sugar  is  melted, 
aed  the  barberries  quite  soft;  let  them  remain  all 
iiivitt.  Put  tliem  next  day  into  a  preserving  pan, 
and  boil  them  fifteen  minutes,  then  put  them  into 
jars,  :»e  them  close,  and  set  them  by  for  use. 
To  presei'X'e  grapes. 

Tak*:  close  bunches,  whetlier  white  or  red,  not 
too  rij'P,  and  lay  them  in  a  jar.  Put  to  them  a 
quarter  of  a  pound  of  sugar  candy,  and  fill  the  jar 
with  ci  i.,n".cn  brandy.  Tie  them  up  close  with  a 
bladdc  ami  set  them  in  a  dry  place. 
To  dry  cherries. 

Having  'vtcj.ed  the  desired  quantity  of  morello 
cherries,  put  a  T)Ound  and  a  quarter  of  fine  sugar  to 
every  pound;  be«t  "(nd  sift  it  over  the  cherries,  and 
let  them  stand  'u;  night.  Take  them  out  of  their 
sugar^  and  to  e'ery  pound  of  sugar,  put  two  spoons- 
ful of  water.  Boil  and  skim  it  well,  and  then  put 
in  the  cherries;  boil  the  sugar  over  them,  and  next 
morning  strain  them,  and  to  every  pound  of  syrup 
j(ut  half  a  pound  more  sugar;  boil  it  till  it  is  a  lit- 
tle thicker,  ther>  put  in  the  cherries  and  let  tliem 
boil  gently.  Tlie  next  day  strain  them,  put  them 
in  a  stove,  and  turn  them  every  day  till  they  are 
dry. 

To  clarify  honey. 

The  best  kind  is  clarified  by  merely  melting  it 
in  a  water  bath,  and  taking  off  tlie  scum;  the  mid- 
dling kind  by  dissolving  U  in  water,  adding  the 
white  of  an  egg  to  each  pint  of  the  solution,  and 
boiling  it  down  to  its  original  coiisisteiice,  skim- 
ming it  from  time  to  time.  I'he  i'lferior  kind  re- 
quires solution  in  water,  boiling  tlie  solution  with 
one  pound  of  charcoal  to  'ia  lb.-,  of  honey,  adding, 
when  an  excess  of  acid  is  a^iprehended,  a  small 
quantity  of  chalk  or  oyster  shell  powiler;  next  bv 
straining  it  several  times  through  flannel,  and  re- 
ducing the  solution  to  its  original  consistence  dt 
evaporation. 

To  preserve  candied  orange  fo-werg. 

Free  them  from  their  cups,  stamina  and  pistils, 
put  foiu"  ounces  into  one  pound  of  sugar,  boiled  »* 


PERFUMERY,  &c. 


1£* 


»  canch'  lieiirht,  and  poured  on  a  slab,  so  as  to  he 
fonncfl  into  cakes. 

Seeds  hi  honey  for  vegetation. 

Seeds  of  fruits,  or  ttiin'stalk  strips,  may  he  pre- 
served by  being  put  into  honey;  and  on  being  taken 
nut,  u asfied,  ami  planted,  they  "ill  vegetate  kindly. 
Fruits  in  brandy  or  otiier  spirits. 

Gat'ier  plums,  apricots,  cherries,  peaches,  and 
other  juiey  fruits,  befcre  they  are  perfect'./  ripe, 
and  soak  them  for  some  hours  in  hard  or  alum 
water,  to  make  them  firm;  as  the  moisture  of  the 
fruit  weakens  the  spirit,  it  ought  to  be  strong, 
therefore,  add  five  ounces  of  sugar  to  each  quart 
of  spirit. 

Setille  oranges  whole. 

Cut  a  hole  at  the  stem  end  of  the  oranges,  the 
size  cf  sixpence,  take  out  all  the  pulp,  put  the 
oranges  in  cold  water  for  two  days,  cliangiiig  it 
twice  a  day;  boil  them  rather  more  t'.ian  an  houi-, 
but  do  not  cover  them,  as  it  will  spoil  the  colour; 
have  readv  a  good  syrup,  into  which  put  the 
oranges,  and  boil  them  till  they  look  clear;  then 
take  out  the  seeds,  skins,  &c.  from  the  pulp-first 
taken  out  of  the  oranges,  and  add  to  it  one  of  the 
wiiole  oranges,  previously  boiled,  with  an  equal 
■weight  of  sugar  to  it  and  the  pulp:  noil  this  toge- 
ther till  it  looks  clear,  over  a  slow  fire,  and  when 
cold  fill  the  oranges  with  this  marmaiade,  mid  put 
on  the  tops;  cover  them  with  =yrup,  and  p'  ♦.  bran- 
dy paper  on  the  top  of  the  jar.  It  is  better  to  take 
out  the  inside  at  first,  to  preserve  the  fine  flavou." 
of  the  juice  and  pulp,  which  would  be  injured  by 
boiling  in  the  water. 

Cnmmbers  and  melons. 

Take  large  cucumbers,  green,  and  free  from 
seed,  put  them  in  a  jar  of  strong  salt  and  water, 
with  vine  leaves  on  the  top,  set  them  by  the  fii'e 
side  till  they  are  yellow;  then  wast,  und  set  them 
Dver  a  slow  fire  in  alum  and  water,  covered  with 
vine  leaves,  let  them  boil  till  they  become  green; 
take  them  off,  and  let  them  stand  in  the  liquor  till 
cold:  then  quarter  them,  and  take  out  the  seed  and 
pulp:  put  them  in  cold  spring  water,  changing  it 
twice  a  day  for  three  days.  Have  ready  a  syrup 
made  thus:  to  one  pound  of  loaf  sugar,  half  an 
•ounce  of  ginger  bruised,  with  as  much  water  as 
will  wet  it;  when  it  is  quite  free  from  scum,  put 
in,  when  boiling,  the  rind  of  s  lemon  and  juice; 
when  nuite  cold,  pour  the  syrup  on  the  melons, 
if  the  syrup  is  too  thin,  after  standing  two  or  three 
•Jays,  boil  it  again,  and  add  a  little  more  sugar.  A 
spoonful  of  rum  gives  it  the  West  Indian  iiavjur. 
Ciirkins  may  be  done  in  the  same  way.  One  ounce 
of  alum,  when  pounded,  is  sufficient  for  a  dozen 
nielons  of  a  middlina:  size. 


Straivberries  whole. 

Take  an  equal  weight  of  fruit  mid  double  rcs»'^d 
sugar,  lay  the  former  in  a  large  disii,  and  spruiKle 
half  tlie  sugar  in  fine  poivder;  give  a  gentle  shake 
to  the  dish,  that  the  sugar  may  touch  the  under 
side  of  the  fruit.  Next  day  make  a  thin  syrup  with 
the  remainder  of  the  sugar;  and  allow  one  pint  of 
red  currant  juice  to  every  three  pounds  of  straw- 
berries; in  this  simmer  them  until  sufficie.'»Iy  jel- 
lied. Choose  the  largest  scarlets,  not  dead  n_-'' 
^ipricots. 

Infuse  young  apricots  before  their  stones  becom 
hard,  into  a  pan  of  cold  spring  water,  with  plenty 
of  vine  leaves,  set  them  over  a  slow  fire  until  they 
are  quite  yellow,  then  take  them  out,  a4id  rub  then: 
with  a  flannel  and  s^lt  to  take  ofTthe  lint:  put  them 
into  the  pan  to  the  same  water  and  leaves,  covet 
them  close  at  a  distance  from  the  fire,  until  they 
are  a  fine  light  green,  then  pick  out  all  the  bad 
ones.  Boil  the  best  gently  two  or  three  times  in 
a  thin  syrun,  and  let  them  be  quite  cold  each  time 
before  you  hoil  them.  When  they  look  plump  and 
clear,  make  n  syrup  of  double  refined  sugar,  but 
not  too  thick;  give  your  apricots  a  gentle  boil  in  it, 
and  then  put  them  into  the  pots  or  glasses,  dip  a 
paper  in  brandy,  lay  it  over  them,  tie  them  close, 
and  keep  them  in  a  dry  place. 

To  make  candied  angelica. 

The  stalks  are  to  be  boiled  for  a  quarter  of  an 
hour  in  water,  to  take  away  their  bitterness,  and 
some  of  the  strong  scent;  they  are  then  to  be  put 
into  syrup,  boiled  to  a  full  candied  heigiit,  and 
kept  on  the  fire  until  they  appear  quite  dry,  and 
then  taken  out  and  drained. 

Candied  eringo 

Is  prepared  nearly  in  the  same  manner  as  can- 
died angelica,  but  the  roots  are  ouly  slit,  and  wash- 
ed three  or  four  times  in  cold  water,  before  they 
are  put  into  the  syrup. 

To  keep  gooseberries. 

Put  an  ounce  of  roche  alum,  beat  ver}'  fine,  into 
a  large  pan  of  boiling  hard  water;  place  a  few 
gooseberries  at  the  bottom  of  a  hair  sieve,  and  liold 
them  in  the  water  till  they  turn  white.  Then  take 
out  the  sieve,  and  spread  the  gooseberries  between 
two  cloths;  put  more  into  tlie  sieve,  then  repeat  it 
till  they  are  all  done.  Put  the  water  into  a  glazed 
pot  until  the  next  day,  theu  put  the  gooseberries 
into  wide-mouthed  bottles,  pick  out  all  the  crack- 
ed and  broken  ones,  pour  the  water  clea.  out  of 
the  pot,  and  fill  the  bottles  with  it,  cork  tliem 
loosely,  and  let  them  stand  a  fortnight.  If  they 
rise  to  the  corks,  draw  them  out  and  let  them  stand 
two  or  three  days  uncorked,  then  cork  them  close 
again. 


FZlIlFUMZSIlir  Aim  COHl^HTICS. 


1  0  j.uike  ean  de  Coiog-itg, 
Take  of  essence  de  bergamotle,  3  oz.  neroli,  1^ 
drachms,  cedrat,  2  do.,  lemon,  3  do.,  oil  of  rose- 
mary, 1  do.,  spirit  of  wine,  12  ius.,  spirit  of  rose- 
mary, Sg  do.,  eau  de  melisse  de  Carmes,  2^  do. 
Hix.    Distil  in  balneum  matiae,  and  keep  it  in  a 
cold  cellar  or  icehouse  for  some  time.     It  is  used 
»s  a  cosmetic,  and  made  witn  sugar  into  a  ratafia. 
Euu  tie  melisse  de  Carmes. 
Take  of  dried  halm  leaves,  4  oz.  dried  lemon- 


peel,  2  do.,  nutmegs  and  coriander  seeds,  each,  1 
oz.  cloves,  cinnamon,  and  dried  angelica  roots, 
each,  4  dr.  spirit  of  wine,  2  Jhs.  brandy,  2  di<to. 
Steep  and  distil  in  balneum  mariae,  re-distil,  and 
keep  for  some  time  in  a  cold  cellar. 

Original  receipt  for  the  same. — Take  of  spirit 
of  balm,  8  pints,  lemon  peel,  4  do.,  nutmegs  and 
coriander  seeds,  each  2  do.,  rosemary,  marjoram, 
thyme,  hyssop,  ciiinaraon,  sage,  aniseed,  cloves, 
angelica  roots,  each  I  pint.  Mix,  distil  and  keep 


8P 


UNIVERSAL  RECEIPT  BOOK. 


(t  for  a  }c«cr  in  an  icehouse. — This  is  the  original 
re-npt  of  the  barefooted  Carmelites,  now  in  pos- 
session of  t^ie  company  n{  apothecaries  of  Paris, 
who  sell  a  vasv  'iU^i'l'ty  ot'tliis  celebrated  water. 
£au  He  bouquet. 

Take  of  sweet  scented  honey  water,  1  oz.  eau 
ians  pareille,  H  do.  essence  de  jasmine,  5  drachms, 
syrup  of  cloves  and  spirit  of  violets,  each,  4  dr. 
calamus  aromaticus,  long  rooted  cyperus,  lavender, 
each,  2  do.  essence  of  neroli,  1  scruple.  Mix. 
Some  add  a  few  grains  of  musk  and  ambergris:  it 
is  sweet  scented,  and  also  made  into  a  ratafia  with 
sugar. 

Essence  de  jasmin. 

The  flowers  are  stratified  with  wool  or  cotton, 
impregnated  with  oil  of  behn,  or  nut  oil,  in  an 
earthen  vessel,  closelj'  covered,  and  kept  for  some 
time  in  a  warm  bath;  this  is  repeated  with  fresh 
flowers,  until  the  oil  is  well  scented;  the  wool,  &c. 
IS  then  put  into  a  sufficient  quantity  of  spirit  of 
wine,  and  distilled  in  balneum  inariae. 
The  best  honey  water. 

Take  of  coriander  seeds,  a  pound,  cassia,  4  oz. 
cloves  and  gum  benzoin,  each,  2  oz.  oil  of  rhodi- 
um, essence  of  lemon,  essence  of  bergamot,  and 
oil  of  lavender,  each,  1  drachm,  rectified  spirit  of 
wine,  20  pints,  rose  water,  2  quarts,  nutmeg  wa- 
ter, 1  quart,  musk  and  ambergris,  each,  12  grains. 
Distil  in  a  water  bath  to  dryness. 

Another  method. — Pat  2  drachms  each,  of  tinct- 
ure of  ambergris,  and  tincture  of  musk,  in  a  quart 
of  rectified  spirits  of  wine,  and  half  a  pint  of  water: 
filter  and  put  it  up  in  small  bottles. 
Ottar  of  roses. 

The  royal  society  of  Edinburgh  received  from 
Dr  Monro  the  following  account  of  the  manner  in 
which  this  costly  perfume  is  prepared  in  the  east. 
Steep  a  large  quantity  of  the  petals  of  the  rose, 
freed  from  every  extraneous  matter,  in  pui-e  water, 
in  an  earthen  or  wooden  vessel,  which  is  exposed 
daily  to  the  sun,  and  housed  at  night,  till  a  scum 
rises  to  the  surface.  This  is  tlie  ottar,  which,  care- 
fully absorb  by  a  veiy  small  piece  of  cotton  tied  to 
the  end  of  a  stick.  The  oil  collected,  squeeze  out 
of  the  cotton  into  a  very  diminutive  vial,  stop  it  for 
use.  The  collection  of  it  should  be  continued 
whilst  any  scum  is  produced. 

English  milk  of  ivscs. 

Take  2  lbs.  of  Jordan  almonds,  5  quarts  of  rose 
water,  i  do.  of  rectified  spirit  of  wine,  ^  an  oz.  of 
oil  of  lavender,  2  oz.  of  Spanish  oil  soap,  and  4  oz. 
of  cream  of  roses. — Blanch  the  aimonds  in  boiling 
water,  dry  them  well  in  a  cloth,  then  pound  them 
in  a  mortar  until  they  become  a  paste.  Pound  in 
the  soap  and  mix  it  well  with  the  almond  paste. 
Then  add  the  cream  of  roses.  When  these  are 
mixed,  add  the  rose-water  and  spirits,  which  stir  in 
with  a  spatula  or  knife.  Strain  the  whole  through 
a  clean  white  cloth,  then  add  the  oil  of  lavender  to 
the  expressed  liquid,  drop  by  drop,  and  stir  the 
whole  well.  When  the  mixture  has  stood  for  a 
day,  '•over  it  over  with  a  cloth  from  the  dust,  then 
botUe  it  for  use. 

French  milk  of  roses. 

Mix  together  4  oz.  of  oil  of  almonds,  ^  an  oz. 
of  English  oil  of  lavender,  2  quarts  of  spirit  of 
wine,  and  10  do.  of  rose-water.  Next  blanch  3 
lbs.  of  Jordan  almonds,  and  pound  them  in  a  mor- 
tar, with  a  quarter  of  a  pound  of  Spanish  oil-soap, 
half  an  oz.  of  spermaceti,  and  half  an  oz.  of  white 
wax.  Put  these  ingredients  into  a  large  jar,  with 
two  ounces  of  pearl-ash,  dissolved  in  an  ounce  of 
warm  water.  Shake  the  whole  well,  and  then  pour 
it  into  small  bottles  for  sale. 

Cream  of  ^oses. 

Take  1  lb.  of  oil  of  sweet  almonds,-^',  oz.  of 
•pcrmaceti, — 1  oz.  of  white  wax, — I  pit:  of  rose 


water, — and  2  drachms  of  Malta  rose,  or  nerolet 
essence.  Put  the  oil,  spermaceti,  and  wax,  into  a 
wi'll-glazed  pijikin,  over  a  clear  fire,  and,  when 
melted,  pour  in  the  rose-watT  by  degrees,  and 
keep  heating,  till  the  compound  becomes  like  po- 
matum. Now  add  the  essence,  and  liien  put  the 
cream  into  small  pots  or  jars,  which  must  fie  wei; 
covered  up  with  pieces  of  bladder,  and  3oft  skir 
leathc. 

Cold  cream  pomatum  for  the  complexion. 

Take  an  ounce  of  oil  of  sweet  almonds,  and  half 
a  drachm  each,  of  white  wax  and  sjiermaceti,  with 
a  little  lialm.  Melt  these  ingredients  in  a  glazed 
pipkin,  over  hot  ashes,  and  pour  the  solution  into 
a  marble  mortar;  stir  it  with  the  pestle  until  it  be- 
comes smootli  and  cold,  then  add  gradually  an 
ounce  of  rose  or  OKange-flower  water;  stir  all  tlie 
mixture  till  incorporated  to  resemble  cream.  This 
pomatum  renders  the  skin  at  once  supple  and 
smooth.  l"o  prevent  marks  from  the  small  pox, 
i  add  a  little  powder  of  saftVon.  The  gallipot  in 
which  it  is  kept,  should  have  a  piece  of  bladder 
tied  over  it. 

Another. — Take  4  ounces  of  clear  trotter  oil, 
one  ounce  of  oil  of  jessamine,  2  ounces  of  spei-- 
maceti,  and  one  ounce  of  white  wax,  scraped  fine. 
Melt  them  together  very  gently,  then  pour  it  into 
a  pan,  which  must  be  kept  by  the  fire.  Now  beat 
it  with  )Ut  intermission,  till  it  becomes  one  con- 
sistent very  w  hite  body:  then  put  to  it  3  ounces  of 
I'ose  or  orange-flower  water,  with  about  a  drachm 
of  spirit  of  ambergris,  or  other  sweet  essence. 
Beat  the  mixture  well  again,  until  the  water  and 
spirit  be  pro[)erly  absorbed.  This  beating  will 
add  greatly  to  the  whiteness  as  well  as  the  flavour 
of  the  cream,  which  will  now  be  as  white  as  snow; 
particularly  if  care  is  taken  that  the  utensils  and 
ingredients  aie  ([uite  clean. 

In  winter,  all  the  utensils,  h.c.  must  be  kept 
warm,  and  the  process  i>erforraed  in  a  warm  roont 
Even  the  rose-water  must  be  warmed,  previous  to 
mixture,  otherwise  the  cream  will  c^lllgeal  into 
knobs,  so  as  to  cause  the  whole  to  be  melted  again. 

In  summer  every  thing  must  be  kept  cool  after 
the  melting  and  mixing.  More  wax  must  likewise 
be  used  in  summer  than  in  winter. 

When  put  into  p  Jts,  the  cold  cream  is  to  be  kept 
veiy  cool;  each  having  honey-water  poured  on  the 
top,  in  order  to  improve  the  flavour. 
Pcmade  divine. 

Put  a  pound  and  a  half  of  clear  beef  marrow  into 
an  earthen  pan  of  fresh  water,  and  change  the  same 
for  ten  days,  then  steep  it  in  rose  water  for  24  hour», 
and  drain  it  in  a  cloth  till  drj'.  Take  an  ounce  of 
storax,  gum  benjamin,  odoriferous  Cypress  pow- 
der, or  of  Florence,  half  an  ounce  of  cinnamon, 
two  drachms  of  cloves,  and  two  drachms  of  nut- 
meg, all  finely  powdered:  mix  them  with  the  mar- 
row, then  put  the  ingi-edients  into  a  three-pint 
pewter  pot,  make  a  paste  of  the  white  of  an  egg  and 
flour,  and  lay  it  upon  a  piece  of  rag,  over  that  put 
another  piece  of  linen  to  cover  the  top  close.  Put 
the  pot  into  a  large  copper  pot  with  water,  and  keep 
it  steady  that  it  may  not  reach  to  the  covering  of 
the  pot  that  holds  the  marrow.  As  the  water 
shrinks,  add  more,  for  it  must  boil  four  hours 
without  ceasing;  strain  the  oirtment  through  a 
linen  cloth  into  small  pots,  and  when  cold  cover 
them  up  close  with  bladder  and  paper.  Don't 
touch  it  with  any  thing  but  silver. 

Pearl  rvattr  for  the  face. 

Put  half  a  pound  of  best  Spanish  oil  soap,  scrap 
ed  ver)'  fine,  into  a  gallon  of  boiling  water.  Sf.r 
it  well  for  some  tiiuc:,  and  let  it  stand  till  cold. 
Add  a  quart  of  rectified  spirit  of  wine,  and  half  an 
ounce  of  oil  of  rosemary;  stir  them  again.  This 
com^'ound  liquid,  when  put  up  in  proper  phials  in 


FERFUMEUY,  fic. 


101' 


Italy,  is  jailed  tincture  of  pearls.  It  is  aa  excel- 
lent cosmetic  for  removing  freckles  from  ihe  face, 
and  for  \m\  voving  tlie  comidexion. 

'I'o  prepare  almond  bloom. 

Take  of  Brazil  dust,  1  oz.  water,  3  pints,  isin- 
p-lass,  6  drachms,  cocluneal,  2  do.  alum,  I  oz.  bo- 
rax, 3  drachms. 

To  make  almond  paste. 

Take  of  blanched  sweet  almonds,  1  lb.  blanched 
bitter  do.  ^  lb.  sugar,  1  lb.  Beat  up  with  orange 
flower  water. 

Co7nmon  almond  paste. 

To  make  this  i)asie,  take  six  pounds  of  fresh 
almonds,  which  blanch  and  beat  in  a  stone  mortar, 
v'liu  a  sii.*'.icient  quantity  of  rose  water.  Now  add 
a  pound  of  finely  dra-ned  honey,  and  mix  the  whole 
well  tr.getlier.  This  pas^r',  which  is  excee(lin£;ly 
good  for  the  hands,  is  to  be  put  into  small  pots  for 
sale.  If  this  paste  gets  diy,  rub  it  up  on  a  marble 
slab,  with  rose  water.  To  prevent  this  diyness, 
put  about  half  a  teaspoonful  of  this  water  on  the 
top  of  each  pot,  before  tying  up. 
Orang-e  pomatum. 

Take  5  pounds  of  hog's  l.ird,  I  pound  ol  mutton 
suet,  3  ounces  of  Portugal  water,  half  an  ounce  of 
essence  of  Bergamot,  4  ounces  of  yellow  wax,  and 
half  a  pound  of  palm  oil.     Mix. 
Soft  pomatum. 

Take  25  pounds  of  hog's  lard,  8  pounds  of  mut- 
ton suet,  6  ounces  of  oil  of-  Bergamot,  4  ounces  of 
essence  of  lemons,  half  an  ounce  of  oil  of  laven- 
der,  and  a  quarter  of  an  ounce  of  oil  of  rosemary. 
These  ingredients  are  to  be  combined  in  the  same 
manner  as  those  for  the  hard  pomatum.  This  po- 
iBatura  is  to  be  put  up  in  pots,  in  the  usual  way. 
Common  pomatum. 

Take  4  pounds  of  fresh  and  white  mutton  suet, 
skinned  and  slircdded  rery  fine;  which  melt  in 
aljout  two  quarts  of  spring  water;  and,  whilst  hot, 
put  the  M-hole  into  a  well  glazed  earthen  pan,  small 
at  bottom,  and  wide  at  the  top.  Let  it  stand  until 
llie  lat  is  quite  cold,  and  all  the  impurities  fall  to 
the  bottom,  which  carefully  scrape  off.  Now  break 
the  fat  into  small  pieces,  which  put  into  a  pan,  with 
2  gallons  of  spring  water,  for  a  whole  day;  stir  and 
wash  often.  Next  day  change  the  water,  and  when 
poured  off  a  second  time,  at  the  end  of  twenty- 
four  hours,  dry  the  fat  by  rubbing  in  a  clean  linen 
dotli.  Now  put  the  suet,  with  1  pound  and  a  'lalf 
of  fresh  hog's  lard,  into  a  large  pan,  and  melt  the 
whole  over  a  gentle  fire.  "When  properly  com- 
bined, put  the  whole  into  an  earthen  pan,  and  beat 
it  with  a  wooden  spatula,  until  cold.  Whilst  beat- 
ing, add  6  drachms  of  essence  of  lemon,  and  30 
drops  of  oil  of  cloves  previously  mixed  together. 
Now  continue  beating,  until  the  mixture  be  per- 
fectly white,  and  afterwards  put  it  up  invj  small  pots. 
Leave  the  pots  open  until  the  pomatum  is  quite 
cold;  wlien  cover  them  by  pieces  of  bladder,  &c. 
In  summer  use  more  suet,  and  mix  in  a  cool  place: 
in  winter  use  more  hog's  lard,  and  make  the  poma- 
tum in  a  warm  room. 

Hard  pomatum. 

Take  30  lbs  of  suet,  1^  lbs.  of  white  wax,  6  oz. 
of  essciice  of  Bergamot,  4  ounces  of  lemon,  1  oz. 
of  lavender,  4  drachms  of  oil  of  rosemary,  and  2 
drachras  of  essence  of  ambergris.  Shred  and  pick 
the  suet  clean,  and  melt  it  in  an  earthen  pan  or 
pipkin.  Then  stir  it  well  and  strain;  and  when 
nearly  cold,  add  the  perfumes,  stirring  well  as  be- 
fore. When  properly  mixed,  pour  it  into  tin 
moulds. 

Anothei.  -Take  6  oz.  of  common  pomatum,  and 
add  to  it  3  oz.  of  white  virgin  wax,  scraped  fine. 
Melt  iheni  in  an  earthen  pan,  immersed  in  a  larger 
ore  containing  boiling-  water;  both  being  placed 
over  a  clear  and  steady  fire.     When  properly  in- 


corporated, keep  stirring,  until  it  is  nearly  vM; 
then  put   it  into   small   pots,   or   make  it  up  inta 
small  rolls.     Perfume  it  according  to  taste. 
Rosemary  pomatum. 

Strip  a  large  double  hanuful  of  rosemary;  boil  il 
in  a  tin  or  copper  vessel,  w'lh  v.alf  apound  of  com- 
mon soft  pomrtum,  till  it  comes  to  about  3  or  4  oz. 
strain  it  off,  and  keep  it  in  the  usual  way. 
Pearl  powder  for  the  face. 

There  are  several  sons:  the  finest  is  made  from 
real  pearls,  and  is  the  least  hurtful  to  the  skin.  It 
gives  the  most  beautiful  appearance,  but  is  too  dear 
tor  common  use;  still  the  perfumer  ought  never  tn 
De  without  it,  for  the  use  of  the  curious  and  thericii. 
Bismuth  pearl  powder. 

The  next  best  pearl  powder  Is  made  as  follows: 
Take  4  ounces  of  the  best  magistery  of  bismuth,  2 
ounces  of  fine  starch  powder.  Mix  them  well  to- 
gether, and  putting  them  into  a  subsiding  glass, 
wide  at  top  and  narrow  at  Oottora,  pour  over  them 
a  pinf  and  a  half  of  proof  spirit,  and  shake  them 
well;  let  them  remain  a  day  or  two.  When  the 
powder  falls  to  the  bottom,  pour  o.l'the  spirit,  leav- 
ing it  dry;  then  place  the  glass  in  the  sun,  to  eva- 
porate the  moisture.  Next  turn  out  tiie  white  mass, 
the  dirty  parts  of  which  form  the  top,  whilst  the 
pure  ingredients  remain  at  the  bottom.  If  there 
be  any  dirty  particles,  scrape  them  off,  and  again 
pulverize  the  remaining  part  of  the  cake,  and  pour 
more  proof  spirit  over  it.  Proceed  as  before;  and, 
if  there  be  any  moisture  remaining,  place  the  cone 
on  a  large  piece  of  smooth  clialk,  to  absorb  its 
moisture.  Cover  the  whole  with  a  bell-glass  tc 
preser"e  it  from  dust,  and  set  it  in  the  sun  to  dry 
and  whiten  it.  Next  grind  the  mass  with  a  muUer 
on  a  marble  stone;  and  keep  the  powder  in  a  glass 
bottle,  secured  by  a  ground  stopper,  from  air. 
'i'o  blacken  -white  oxide  of  bismuth  by  Harro-wgaM 
■water. 

Place  a  little  oxide  of  bismuth  on  a  white  dish, 
and  pour  over  it  some  Harrowgate  water.  lu- 
beautiful  white  colour  will  instantly  be  changed  to 
black. 

It  is  well  known  that  this  oxide,  under  the  name 
oi  psarl  -white,  is  used  as  a  cosmetic  by  those  of  the 
fair  sex  who  wish  to  become  fairer.  A  lady  thus 
painted  was  sitting  in  a  lecture  room,  where  chen>- 
istry  being  the  subject,  water  being  impregnated 
with  sulphuretted  hydrogen  gas  (Harrowgate  wa- 
ter) was  handed  round  for  inspection.  Ou  smell- 
ing this  liquid,  the  lady  in  question  became  sud- 
denly black  in  the  face.  Every  person  was  of 
course  alarmed  by  this  sudden  chemical  change; 
but  the  lecturer  explaining  the  cause  of  the  phe- 
nomenon, the  lady  received  no  farther  injury,  than 
a  salutaiy  practical  lesson  to  rely  more  upon  na- 
tural than  artificial  beauty  in  future. 

Orange  floiuer  paste  for  the  hands. 

Blanch  5  oi-  6  lbs.  of  bitter  almonds,  by  boiling 
in  water,  and  then  beat  them  very  fine  in  a  marble 
mortar,  with  2  lbs.  of  orange  flowers.  If  the  paste 
be  too  oily,  add  to  it  some  bean  flour,  finely  sifted, 
but  let  no  water  enter  the  composition.  This  pasta 
is  made  abroad,  but  comes  here  very  damaged,  the 
sea-air  destroying  its  properties. 

To  make  coral  tooth  po-wdcr. 
Take  4  oz.  of  coral,  reduced  to  an  impalpable 
powder,  8  oz.  of  very  light  Armenian  bole,  1  oz. 
of  Portugal  snuff,  1  oz.  of  Havanah  snuff,  1  oz.  of 
good  burnt  tobacco  ashes,  and  1  oz.  of  gum  myrrh, 
well  pulveritcd.  Mix  them  together,  and  sift  them 
twice. 

A  good  tooth  po-wder. 
To  make  a  good  tooth  powder  leave  out  the  coral, 
and,  in  its  piace,  put  in  pieces  of  brown  stone-ware, 
reduced  to  a  very  fine  powder.     This  is  tlie  coDa- 
mon  way  of  making  it. 


90 


UNHTIRSAL  RECEIPT  BOOK 


.In  astringent  for  the  teeth. 

Take  of  fre'-h  conserve  of  roses,  2  r".  the  juice 
of  half  a  sniir  lemon,  a  little  very  roiigti  claret,  anfl 
P  ounces  of  coral  tootli-i)OW(ier.  ]\Iake  thein  into 
a  paste,  which  put  up  in  small  pots;  and  if  it  dry 
by  staniung,  moisten  with  leiuoii  juice  and  wine, 
as  before. 

To  prevent  the  tnoth-ache. 

Ruh  well  the  teeth  anfl  ^ums  with  a  hard  tooth- 
brush, using  the  flowers  of  sulphur  as  a  tooth  pow- 
der, every  night  on  going  to  bed;  and  if  it  is  done 
after  dinner  it  will  he  best:  this  is  an  excellent  pre- 
<»ervative  to  the  teeth,  and  void  of  any  unpleasant 
smell. 

A  radical  cure  for  the  tooth-aclte . 

Use  as  a  tooth  powder  the  Spanish  snuff  called 
Siljella,  and  it  will  clean  the  teeth  as  well  as  any 
other  powder,  and  totally  prevent  the  tooth-ache; 
snd  make  a  regular  practice  of  washing  behind  the 
ears  with  cold  water  every  morning.  The  reme- 
dy is  infallible. 

To  clean  the  teeth. 

Take  of  good  sjft  water,  1  quart,  juice  of  lemon, 
2  oz.  burnt  alum,  6  grains,  common  salt,  6  grains. 
Mix.  Moil  them  a  minute  in  a  cup,  then  strain 
and  bottle  for  use:  rub  the  teeth  with  a  small  bit  of 
sponge  tied  to  a  stick,  once  a  week. 
To  make  the  teeth  -white. 

A  mixture  of  honey  with  the  purest  charcoal  will 
prove  an  admirable  cleanser. 

An  excellent  opiate  for  the  teeth. 

W'ell  boil  and  skim  1  lb.  of  honey:  add  to  it  a 
quarter  of  a  pound  of  bole  ammoniac,  1  oz.  of  dra- 
gon's blood,  1  of  oil  of  sweet  almonds,  half  an  oz. 
of  oil  of  cloves,  8  drops  of  essence  of  bergaraot,  a 
gill  of  hone)-  water,  all  mixed  well  together,  and 
put  into  pots  for  use. 

Vegetable  tooth  brushes. 

Take  marine  marsh-mallow  roots,  cut  them  into 
lengths  of  5  or  6  inches,  and  of  the  thickness  of  a 
middling  rattan  cane.  Dry  them  in  the  shade,  but 
not  so  as  to  make  them  shrivel. 

Nest  tinely  pulverize  two  ounces  of  good  dra- 
gon's blood,  put  it  into  a  flat  bottomed  glazed  pan, 
with  four  ounces  of  highly  rectified  spirit,  and  half 
an  oz.  of  fresh  conserve  of  roses.  Set  it  over  a 
gentle  charcoal  fire,  and  stir  it  until  the  dragon's 
blood  is  dissolved;  then  put  in  about  thirty  of  the 
marsh-mallow  sticks;  stir  thsm  abort,  and  care- 
fully turn  them,  thp.t  all  parts  may  absorb  the  dye 
alike.  Continue  this  until  the  bottom  of  the  pan 
be  quite  dr}',  and  shake  and  stir  it  ocer  the  fiie, 
until  the  sticks  are  perfectly  dr_vand  haitl. 

tJoth  ends  of  each  root  or  sti>-k  should,  pre\Ios.» 
to  immersion  in  tlie  pan,  be  bruised  gentl)  by  a 
hammer,  for  half  an  inch  downwards,  so  ^■^  t>?  o^.en 
its  fibre*,  and  thereby  form  a  brush. 

They  are  generally  used  by  dipping  one  of  the 
ends  iu  the  powder  or  opiate,  and  then,  by  rubbing 
tliern  against  the  teeth,  which  they  cleanse  anil 
wh'.tcw  admirably. 

Other  vegetable  tooth  brushes. — There  are  sev- 
etal  cheap  sorts  of  these  tooth-brushes,  which  are 
male  in  the  same  manner  as  the  genuine  ones,  ex- 
»e7<t  that,  as  a  basis,  rattan  cane,  or  even  common 
dc^,  cut  round,  is  used  instead  of  the  marsh-mal- 
low roots. 

Rose  lip  salve. 

Put  eight  ounces  oC  the  best  olive  oil  into  a  wide- 
mouthed  bottle,  (id<l  two  ounces  of  the  small  parts 
of  aikanet-ro;>t.  Stop  up  the  bottle,  and  set  it  in 
the  sun;  shake  it  often,  until  it  be  of  a  beautiful 
crimson.  Now  strain  the  oil  off  very  clear  from 
the  roots,  and  add  to  it,  in  a  glazed  pipkin,  three 
ounces  of  very  fine  white  wax,  and  the  same  quan- 
tity of  fresh  clean  mutton  suet.     Deer  suet   is  too 


briti'f ;  ind  alsf  apt  to  turn  yellow.  Melt  this  oj 
a  slow  fire,  ant'  pei-fume  it  when  taken  off,  with  for- 
ty <lrops  of  oil  of  rhodium,  or  of  laven.ier.  When 
cold,  put  it  into  small  gallipots,  or  rather  whilst  in 
a  liquid  state. 

The  common  way  is  to  make  this  salve  up  intt. 
small  cakes;  but  in  that  form  the  colour  is  very  apf 
to  be  impaired. 

This  salve  never  fails  to  cure  chopped  or  sor«' 
lips,  if  applied  pretty  freely  at  bed-time,  iu  the 
coui'se  of  a  day  or  two  at  farthest. 

Another  method. — Heat  the  alkanet  root  in  & 
mortar,  until  its  fibres  are  properly  bruised,  then 
tie  it  up  in  a  piece  of  clean  linen  rag,  and  pui  this 
in  a  clean  pipkin  with  the  oil.  When  the  oil  has 
begun  to  boil,  it  will  be  foun  '  of  a  deep  red  Tiie 
bag  is  MOW  to  be  taken  out,  pressed,  and  throwu 
away,  and  then  t!ie  other  ingredients  are  to  be  add- 
ed, as  above. 

White  Up  salve. 

This  may  he  made  as  above,  except  in  the  use 
of  alkanet-root,  which  is  to  be  left  out.  Though 
called  lip-salve,  this  composition  is  seldom  ap,)lied 
to  the  lips;  its  principal  use  consisting  in  curing 
sore  nipples,  for  which  it  is  an  excellent  remedy. 
To  siveelen  the  breath. 

Take  two  ounces  of  terra  japonica;  half  an  ounce 
of  sugar-candj',  both  in  powder.  Grind  one  drachm 
of  the  best  ambergris  with  ten  grains  of  pure  musk, 
and  dissolve  a  quarter  of  an  ounce  of  clean  gura 
tragacanth  in  two  ounces  of  orange-flower  water. 
Mix  all  together,  so  as  to  form  a  paste  which  roll 
into  pieces  of  the  thickness  of  a  straw.  Cut  these 
into  pieces,  and  lay  them  in  clean  paper.  Tliis  is 
an  excellent  perfume  for  those  whose  breath  is 
disagreeable. 

To  pe'fiune  clothes. 

Take  of  oven-dried  best  cloves,  cedar  and  rhu- 
barb wood,  each  one  ounce,  beat  them  to  a  powder 
and  sprinkle  them  in  a  box  or  chest,  where  they 
will  create  a  most  beautiful  scent,  and  preserve  the 
apparel  against  moths. 

Perfumed  bags  for  draivers. 

Cut,  slice  and  mix  well  together,  in  the  state  of 
very  gross  powder,  the  following  ingredients:  2  oz. 
of  yellow  Saunders,  2  oz.  of  coriander  seeds,  2  oz. 
of  orris  root,  2  oz.  of  calamus  aromaticus,  2  oz.  of 
cloves,  2  oz.  of  cinnamon  bark,  2  oz.  of  dried  rose- 
leaves,  2  oz.  of  lavender  flowers,  and  1  lb.  of  oak 
shavings.  Wiien  properly  mixed,  stuH"  the  above 
into  small  linen  bags,  which  place  in  drawers,  ward- 
robes, &c.,  which  are  musty  or  liable  to  become  so. 

Excellent  perfume  for  gloves. 
'fake  of  ambergris  one  drachm,  civet  the  like 
quantity;  add  flour-butter  a  quarter  of  an  ounce: 
and  with  these  well  mixed,  rub  the  gloves  over 
j;ently  with  .uie  cotton  wool  and  press  the  per- 
tume  into  them. 

Another. — Take  of  damask  or  rose  scent,  half 
an  ounce,  the  s{iirit  of  cloves  and  mace,  each  » 
drachm;  frankincense,  a  ^  of  an  ounce.  Mix  them 
together,  and  lay  them  in  papers,  and  when  liard, 
press  the  gloves;  they  will  take  tlie  scent  in  24 
hour.s,  and  hardly  ever  lose  it. 

Tincture  of  musk. 

This  excellent  spirit  requires  6  drachms  of  Ch»- 
na  musk,  20  grains  of  civet,  and  2  drachms  of  red 
rose  buds.  Reduce  these  ingredients  to  powder 
with  loaf  sugar,  and  pour  over  them  3  pints  of  spi- 
rit of  wine. 

A  perfume  to  prevent  pestilential  airs,  ire. 

Take  of  benjamin,  storax,  and  galbanum,  each 
half  an  oz.  temper  them,  being  bruised  into  [>ow- 
der,  with  the  oil  of  myrrh,  and  burn  them  in  a 
chafing-dish,  or  else  take  rosemary,  balm,  and  i>ay 
leaves;  heat  them  in  wine  and  sugar,  and  lei  the 


PERFUMRKY,  !Sic, 


19 


mrisfurc  be  consumed;  likewise  burn  tliem  by  the 
hf-At  of  the  pan,  and  they  will  produce  a  very  fine 
^enl. 

Pdsiils  for  perfuming  sick  roomn^ 
Powder  sepuralt-lv  tlie  following  intjredients,  and 
then  mix,  on  a  marble  slab,  1  lb.  of  gum  benzoin, 
8  02.  of  gum  storux,  1  lb.  of  frankincense,  and  2 
lbs.  of  fine  charcoal.  Add  to  this  composition  the 
following  liquids:  6  oz.  of  tincture  of  benzoin,  9. 
oz.  of  essence  of  ambergris,  1  oz.  of  essence  ot 
musk,  2  oz.  of  almond  oil,  and  4  oz.  of  clear  syrup. 
Mi.\  the  whole  into  a  stiff  psste,  and  form  into 
pastils,  of  a  conical  shape,  which  dry  in  tlie  iiesit 
of  the  sun.  If  more  liquid  should  be  requireil  for 
the  paste,  add  warm  water. 

Aromatic  pastils. 
Beat  and  sift  fine  a  pound  of  the  four  gums  left 
afler  the  making  of  lioney-water,  Jne  pound  also 
of  the  ingredients  left  from  the  spirit  of  benjamin, 
one  pound  of  the  best  sealing-wax,  and  one  pound 
of  £,eiuiiiie  gum  benzoin. 

Dissolve  some  clea>  common  gum  arable  in  a 
quantity  of  rose-water,  of  a  pretty  thick  consisten- 
cy, and  add  to  it  sixty  drops  of  spii-it  of  musk. 

Mix  the  whole  together,  so  as  to  make  a  pretty 
stift'  pahte,  which  make  up  into  small  cones  or  balls. 
Diy  them  thoroughly  before  .they  are  put  away, 
otherwise  they  will  oecerae  mouldy. 

I'hese  pastils  are  particularly  useful  for  burning 
in  rooms,  where  the  sick  or  the  dead  liave  laii;.  Tiiey  I 
«re  used  in  very  considerable  quantities  in  the  two  | 
Houses  of  Lords  and  Commons;  also  in  various 
halls,  assembly  rooms,  &c. 

Explosive  pastils. 
1  here  is  another  sort  of  these  pastils,  called 
sweets  and  sours,  which  are  made  thus:  Take  some 
of  the  above  aromatic  paste,  and  m.ake  into  cones 
ci' 2  inches  in  length,  and  of  the  thickness,  at  their 
bases,  of  an  inch,  ^\'ililst  moist,  scoop  out  a  cavity 
In  the  Ijottom  of  eacii,  capable  of  containing  a  large 
pea,  fill  it  up  with  gunpowder,  covering  this  over 
witli  the  paste  which  has  been  scooped  out. 

When  tj  be  dried,  lay  the  bottoms  of  these  pas- 
tils uppermost;  for  if  any  moisture  attacks  the  gun- 
powder, its  eifects  will  be  destroyed. 

The  design  (it  can  hardly  be  called  a  useful  pur- 
pose,) for  whicn  tliese  pastils  are  made,  is  to  pro- 
duce diversion.  Diu-ing  Christmas,  or  other  holi- 
day gambols,  it  is  customary  with  many  to  light 
one  of  these  wit^  the  avowed  intention  of  perfum- 
ing the  apartments,  and  whilst  the  company  are 
pleasef'  witli  the  odour,  an  unexpected  report  ter- 
rifies some,  whilst  it  amuses  others. 
Hair  powder  perfume. 
Take  half  a  pound  of  pulvil  powder,  made  from 
apple-tree  moss,  half  an  ounce  of  grey  ambergris, 
thirty  grains  of  musk,  and  twenty  gi-ains  of  civet. 
Grind  the  musk  and  civet  with  loaf  sugar  to  a  very 
fine  powder;  melt  the  ambergris,  with  G  drops  of 
the  oil  of  behn  nuts,  over  a  gentle  fire,  in  a  clean 
vessel,  not  brass  or  copper,  add,  as  it  melts,  a  few 
drops  of  the  juice  of  green  lemon,  and  about  4 
drops  each  of  oil  of  rhodium  and  lavi  nder.  When 
tlie  andiergris  is  melted,  put  the  above  powder  in- 
to it,  stir  and  mix  it  well.  Add,  l)y  degrees,  the 
powder  of  ap|(le-moss;  and  when  the  whole  is  com- 
bined, pulverize  and  sift  it  through  a  very  fine  hair 
sieve;  wliat  will  not  pass  through,  return  into  the 
mortar,  again  pound  it  with  loaf  sugar,  until  llie 
whole  is  reduced  to  fine  powdei-. 
Ambergris  perfuirie. 
sXeli  2  peiHiy-weights  of  fine  ambergris,  in  a 
brass  mortar,  vei-y  gently,  stir  in  quickly  8  drops 
of  gre>-n  lemon  juice,  and  the  sa:ne  cif  behn-nut 
•  aiJ.  Add,  re*^dy  powdered  with  fine  loaf  sugar,  12 
grains  of  musk,  12  grs'i'is  oi  civet,  and  24  n'aius 


of  the  residuum  froifu  the  making  of  spirit  of  ara- 
bergi-is.  Add  one  ounce  of  spirit  of  ambergris.  Mix 
and  incorporate  them  well,  and  add  16  pounds  of 
fine  drv  hair  powder.  Pass  the  whole,  twice 
tbrougli  a  fine  hair  sieve;  then  lay  it  open  fo"  three 
days,  in  a  dry  room,  stir  it  often,  tliat  the  spirit 
may  entirely  evaporate;  otherwise  it  may  tun.  sour, 
which  however  will  go  off  by  keeping.  Bottle  and 
stop  it  close. 

JMusk  071(1  civet  perfumes. 
Take  2  penny-weights  of  pure  musk,  12  graiufi 
of  civet,  and  1  penny-weight  of  the  residuum  of 
spirit  of  ambergris.  Make  this  into  a  paste,  with  2 
ounces  of  spirit  of  musk,  ma<ie  by  infusion.  Pow- 
der it  with  loaf  sugar,  and  mix  in  16  pounds  of  fine 
hair  powder. 

Orris  perfume. 
Take  best  dried  and  scra|)ed  orris  roots,  free 
from  mould.  Bruise  or  grind  them:  the  latter  is 
best,  as,  being  very  tough,  they  require  great  la- 
bour to  pound.  Sift  the  powder  through  a  fine  hair 
sieve,  and  put  the  remainder  in  a  baker's  oven,  to 
dry  the  moisture.  A  violent  heat  will  turn  the 
roots  yellow.  Wiien  dry,  g;i-iud  again,  and  sift; 
and  repeat  the  same  until  the  whole  has  passed 
tlirough  the  sieve;  mix  nothing  with  it,  as  it  woula 
mould  and  spoil  it. 

Violet  perfume. 
Drop  twelve  drops  of  genuine  oil  of  rhodium  on 
a  lump  of  loaf-sugar;  grind  this  well  in  a  glass  mor- 
tar, and  mix  it  thoroughly  with  three  pounds  of 
orris  powder.  This  wdl,  in  its  perfume,  have  a 
resemblance  to  a  well-flavoured  violet.  If  you  add 
more  rhodium  oil,  a  rose  perfume,  instead  of  a 
violet  one,  will  be  produced;  the  orris  j)0\vdei-  is  » 
most  agreeable  perfume,  and  only  requiring  to  bt 
raised  by  tlie  addition  of  the  above  quantity  of  th«- 
oil.  Keep  this  perfume  in  the  same  manner  as  tht 
others.  What  is  at  the  druggists'  shops  is  gene- 
rally adulterated. 

Rose  perfume. 
Take  two  pecks  of  fresh  di-y  damask  rose  leaver; 
strii)  them  from  tlieir  leaves  and  stalks;  have  ready 
sixteen  pounds  of  fine  hair  jiowder.  Strew  a  layer 
of  i-ose  leaves,  on  sheets  of  paper,  at  the  bottom  of 
a  box.  cover  them  over  w'iih  a  layer  of  hair  pow- 
der; then  strew  alternately  a  layer  of  roses  and 
powder,  until  the  whole  of  each  has  been  used. 
Wlientliey  have  lain  24  liours,  sift  the  powder  out, 
and  expose  it  to  the  air  24  hours  more.  Stir  it  of- 
ten. Add  fresh  rose  leaves,  twice,  as  before,  and 
]u-oceed  in  the  same  way;  aflei  tliis  dry  the  pow- 
der well  by  a  gentle  boat,  and  pass  it  through  a 
fine  sieve.  Lastly,  pour  ten  drops  of  oil  of  rho- 
dium, or  three  drops  of  otto  of  roses,  on  loaf  su- 
gar, which  triturate  in  a  glass  mortar,  and  stir  well 
into  the  powder,  which  put  into  a  box,  or  glass  foe 
use.  This  hair  powder  perfume  will  be  exceilent, 
and  will  keep  well. 

Bc^gamot  perfwne. 
Take  sixteen  pounds  of  hair  powder,  and  forty 
drops  of  Roman  oil  of  bergamrt,  ar.d  proceed  in 
all  respects  as  before,  but  do  not  leave  die  com- 
pound exposed  to  the  air;  for  in  this  case  the  ber- 
gamct  is  so  volatile,  that  it  will  quickly  fly  otf. 
Ambergris  hair  Jioivder, 
Take  twelve  pounds  of  fine  starch  powder,  add 
three  pounds  of  the  ambergris  perfume:  mix  them 
well  together,  and  run  it  twice  through  a  ;:iie  hair 
fieve.     Put  it  into  a  well  closed  box,  or  glass,  for 
use      This  is  the  first  an<l  best  sort  of  ambergris 
powder:  but  for  a  second,  or  intl;rior  sort,  put  only 
a  pound  and  a  half  of  the  perfume,  to  the  above 
quantity  of  starcii  powdei. 

JMusk  and  civet  hair  powder. 
Mix  twelve  pounds  of  starch  powder,  and  three 


!?2 


oNlMiRSAL  RECEIPT  BOOK. 


pounds  of  tift>isk.  perfume,  j.i  before.     A  second 
sort  of  this  hair  powder  may  be  made  by  using 
half  the  quantity  of  the  perfume. 
Violet  hair  pcnvder. 

Mix  twelve  pounds  of  liair  powder  with  three 
[tounds  of  the  violet  perfume,  and  lay  it  by  for  use. 
Jtoae  hair  poivder. 

Mix  well  twelve  pounds  of  starch  powder,  with 
three  pounds  of  the  rose  perfu.ne.  Sift;  put  it  up 
III  a  cellar  box,  or  glass  bottle. 

Another. — A  second  sort  of  this  powder  may  be 
made  by  using  lialf  tlie  quantity  of  the  perfume  to 
twelve  pounds  of  powder,  and  adding  two  drops 
of  ott')  of  roses,  previously  dropped  on  sugar,  and 
well  triturated  in  a  glass  mortar. 

To  destroy  superjtiious  hair. 

Take  of  fresh  lime-stone,  1  oz.  pure  potass,  1 
drachm,  sulphuret  of  potass,  1  drachm.  Reduce 
them  to  a  fine  powder  in  a  wedge  wood  mortar.  If 
the  hair  be  first  washed,  or  soaked  in  warm  water, 
fl30°  Fahr. )  for  ten  minutes,  this  article  formed 
into  a  thin  paste,  with  warm  water,  and  applied 
whilst  warm,  will  so  effectually  destroy  the  iiair  in 
five  or  six  minutes,  tiiat  it  may  be  removed  by 
washing  the  skin  with  flannel.  It  is  a  powerful 
caustic,  and  should  therefore  be  removed  as  soon 
as  it  begins  to  inflame  tlie  skin,  by  washing  it  off 
with  vinegar.  It  softens  the  skin,  and  greatly  im- 
proves its  appearance. 

V'o  7nake  Spanish  ladies'"  rouge. 

Take  good  new  scarlet  wool  cuttings  and  s()irit 
of  wine,  or  lemon-juice,  boil  them  in  a  well  glaz- 
ed earthen  pot  well  stopped,  till  the  liquid  lias 
charged  itself  with  all  the  colour  of  the  scarlet,  strain 
the  dje  through  a  cloth,  and  all  the  colour  there- 
from; boil  it  afterwards  in  a  little  arabic  water,  till 
the  colour  becomes  very  deep.  The  proportion  of 
materials  is,  to  half  a  pound  of  scarlet  cuttings,  a 
quarter  of  a  pint  of  spirit  of  wine,  and  a  sufficient 
quantity  of  water  to  assist  the  soaking.  Then,  in  the 
colour  extracted,  put  a  piece  of  gum  arabic,  of  the 
size  of  a  filbert:  next  steep  some  cotton  in  the  co- 
lour, and  wet  some  sheets  of  paper  with  the  dye, 
which  repeat  several  times,  as  often  as  they  are 
diy,  and  you  will  find  them  sufficiently  charged 
with  rouge  for  use. 

Spanish  vermilion  for  the  toilette. 

Pour  into  the  alkaline  liquor  which  holds  in  so- 
lution the  colouring  part  of  bastard  saffron,  such  a 
quantity  of  lemon  mice  as  may  be  necessary  to  sa- 
turate the  whole  alkaline  salts.  At  the  time  of  tiie 
precipitation,  the  latter  appears  under  the  form  of 
a  fecula  full  of  threads,  which  soon  falls  to  the 
bottom  of  the  vessel.  Mix  this  part  with  white 
talc,  reduced  to  fine  powder,  and  moistened  with 
a  little  L'Mon-juice  and  water.  Then  form  the 
whole  into  a  paste;  and  having  put  it  in  small  pots, 
expose  it  to  dry.  This  colour  is  reserved  for  the 
use  of  the  toilette;  but  it  has  not  the  durability  of 
that  prepared  from  cochineal. 

Economical  rouge. 

Fine  carmine,  properly  pulverized  and  prepared 
tor  the  purpose,  is  the  best  tiiat  can  be  employed 
with  safety  and  effect;  it  gives  tlie  most  natural  tone 
to  the  coihplexion,  and  imparts  a  brilliancy  to  the 
eyes,  without  detracting  from  the  softness  of  the 
skin.  To  use  it  economically,  take  some  of  the 
finest  pomatum,  withcut  scent,  in  which  there  is  a 
proportion  of  white  wax,  about  the  size  of  a  pea, 
just  flatten  it  upon  a  piece  of  white  paper,  then 
•ake  on  a  pointed  penknife,  carmine  equal  to  a 
pin's  head,  mix  it  gently  with  the  pomatum,  with 
your  finger,  and  when  you  have  produced  the  de- 
sired tint,  rub  it  in  a  little  compressed  cotton,  pass 
it  over  the  cheeks  till  colour  is  clearly  diffused, 
void  of  grease.  Ladies  will  find,  upon  trial,  that 
this  economical  rouge  will  ueither  injure  the  health 


nor  the  skin;  anil  it  imitate.i  perfectly  the  naturw 
colour  of  the  complexion. 

.inother. — Take  of  French  chalk,   (powdered) 
4  ounces;  oil  of  almonds,  2  drachms;  carmine,  1  do. 
Turkish  bloom. 

Infuse  1^  ounces  of  gum  benzoin,  2  ounces  ot 
red  Saunders  in  powder,  and  2  drachms  of  dragon's 
blood,  in  12  ounces  of  rectified  spirit  of  M'ine,  and 
i  ounces  of  river  or  rain  water.  When  the  ingre- 
dients have  been  mixed,  stop  the  bottle  close,  and 
shake  frequently  during  seven  days;  then  filter 
through  blotting  paper. 

A  -wash  for  sim-bumt  faces  and  hantSs. 

To  each  pound  of  ox-gall,  add  roche  alum,  t 
drachm,  rock  salt,  -^  ounce,  sugar  candy,  1  ounce, 
borax,  2  drachms,  camphor,  1  drachm.  Mix  and 
shake  well  for  fifteen  minutes,  then  often  daily,  for 
fifteen  days,  or  till  the  gall  is  transparent;  filter 
through  cap  paper;  used  when  exposed  to  the  sun; 
always  washing  off  before  sleep. 
JMacouba  snuff. 

The  varied  flavour  of  snufts  of  different  kinds 
arises  less  from  the  state  of  the  original  leaf,  tlian 
the  factitious  additions  of  manufacturers.  Tlie 
snuff  of  Martinico,  celebrated  under  the  term 
"  Macouba,"  is  made  from  the  best  leaves,  which 
being  moistened  with  juice  from  their  excellent  su- 
gar-canes, undergoes  fermentation,  and  having 
thrown  off' the  offensive  fetor  in  scum  and  residuum, 
is  evaporated  and  ground  in  the  usual  manner. 
Cephalic  snuff. 

Its  basis  is  powdered  asaruni,  (vulgo  Asarabac- 
ca),  reduced  by  admixture  with  a  small  portion  of 
powdered  dock-leaf,  or  any  other  innoxious  vege- 
table. The  finely  levigated  snuff",  known  as 
"  Scotch,"  may  be  added,  agreeable  to  the  taste  of 
the  consumer;  and  finally  a  solution  of  spirit  ot 
wine  and  camphor,  in  the  proportion  of  one  drachm 
of  the  latter  in  fifteen  of  spirit,  is  to  be  dropped 
upon  the  camphor,  from  five  to  ten  drops  to  an 
ounce.     Bottle  your  snuff  immediately. 

Another  may  be  made  of  a  very  pleasant  flavour 
with  tlie  powder  produced  from  sage,  rosemary, 
lilies  of  the  valley,  and  tops  of  sweet  marjoram,  of 
each  1  ounce,  with  a  draclaii  of  Asarabacca  root, 
lavender-flowers,  and  nutmeg;  it  should  be  very 
fine,  and  it  will  relieve  the  head  vastly. 
To  irmtate  Spanish  snuff. 

Take  good  unsifted  Havanah  snuff,  and  grind  it 
down  to  a  fine  powder,  if  the  tobae«o  be  too 
strong,  mix  it  with  the  fine  powder  of  Spanish  nat- 
shells,  which  is  by  far  the  best  mixture  which  can 
be  used.  Over  this  sprinkle  some  weak  treacle 
water,  and  when,  after  mixing  with  the  hands,  it 
has  lain  in  a  heap  for  some  days,  to  sweat  and  in 
corporate,  pack  it  up;  but  take  care  that  it  be  not 
too  moist. 

This  snuff,  in  the  course  of  twelve  months,  will 
be  of  one  uniform  and  agreeable  flavour;  and  will 
keep  good  and  mending,  for  many  years.  When 
old,  this  sort  will  hardly  be  inferior  to  any  of  the 
plain  snufts  made  in  Spain. 

London  imitation  of  Spanish  and  other  foreign 
snuffs. 

The  fine  powder,  which  is  the  best  part  of  the 
snuff',  as  it  comes  from  abroad,  is  sifted  from  the 
bale-snuff;  and  the  coarse  and  stalky  part  left,  is 
ground  down,  previously  mixed  with  strong  cheap 
tobacco  powder,  or  dust,  along  with  savine,  brick- 
dust,  yellow  sand,  the  sweepings  of  tobacco,  old 
rotten  wood,  and  with  many  other  filthy  vegetable 
substances,  both  diy  and  green,  to  pass  as  the  real 
flavour  of  tobacco.  All  or  most  of  these  ingredi- 
ents being  mixed  into  one  body.  This  is  nothing 
more  than  colouring  the  filthy  compound  with  red 
ochre,  or  umber,  or  other  noxious  red  or  browu 
.colour,  mixed  with  water  and  molasses. 


INKS,  &c. 


99 


The  whole,  when  properly  incorporated,  is  now 
passed  through  a  hair  sieve,  to  mix  it  more  inli- 
iiifltely;  and  is  then  left  for  some  time  to  sweat,  or 
iteconie  equally  moist.  This  moistnesS  is  intended 
10  imitate  the  oiliness  which  is  peculiar  to  the  real 
genuine  rancia  from  Havannah. 

Tliis  snufF  is  packed  in  bairels,  tin  canisters, 
«nd  stone  jars,  so  that  it  may  come  out  in  lumps, 
iibe  the  Spanish  snuffs.  This  is  done  to  deceiv- 
the  purchaser,  on  whom  this  bad  compound  is  im- 
posed for  real  Spanish  snuff.  Such  is  tlie  compo- 
sition of  a  very  great  part  cf  what  is  made  and 
sold  for  common  Spanisli  snuff. 

'I'o  make  transparent  sonp. 
Suet  is  the  basis  of  all  the  soaps  ot  the  toilette, 
known  by  the  name  of  Windsor  soap,  because 
olive-oil  forms  a  paste  too  difficult  to  melt  again, 
and  contains  an  odour  too  strong  to  be  mixed  with 
esser>ces.  The  suet  soap  dissolved  hot  in  alcohol 
retakes  its  solid  state  by  coolinp-.  To  this  fact  is 
due  the  discovery  of  transparent  soap,  which,  if 
well  prepared,  has  the  appearance  of  fine  white 
candied  sugar;  it  may  also  be  coloured,  and  the 
vegetable  hues,  for  this  purpose,  are  preferable  to 
mineral;  any  person  may  make  this  soap,  by  put- 
ting in  a  tliin  glass  phial  the  halt  of  a  cake  of 
Windsor  soap-shavings;  fill  it  with  one  half  of  al- 
cohol, and  put  it  near  the  fire  till  the  soap  is  dis- 
solved; this  mixture  placed  in  a  mould  to  cool, 
produces  the  transparent  soap. 
Windsor  soap. 
Melt  hard  curd  soap, and  scent  it  with  oil  of  karni, 
and  essence  of  bergamot,  bought  at  the  druggists'; 
or  the  essence  of  bergamot  may  be  omitted. 
JllmoTid  St  up. 
Upon  1  lb.  of  quicklime  pour  3  quarts  of  boiling 
distilled  water;  add  1  lb.  of  salt  of  tartar  dissolved 
in  1  quart  of  water;  cover  the  vessel,  and  when 
cold,  filter  through  a  cotton  cloth:  a  pint  should 
•tigii  exactly  16  oz.  troy;  if  more,  add  distilled 
water,  and  if  less,  evaporate.  Then  add  one-third 
of  oil  of  almonds,  simmer  them  together  for  some 
hours,  or  until  the  oil  formsa  jelly;  when  cool,  which 
may  be  tried  on  a  small  quantity,  add  common  salt, 
and  then  continue  belling  till  the  soap  is  solid;  when 
cold  skim  oft'  the  water,  and  then  pour  into  moulds. 
Another  method. — Take  2  lbs.  of  soap  ley,  made 
of  barilla  or  kelp,  so  strong  that  a  bottle  "holding 
half  a  pint  of  water  will  hold  11  ounces  of  the  ley, 
and  4  lbs.  of  oil  of  almonds;  rub  them  together  in 
a  mortar,  and  put  the  mixture  into  tin  moulds, 
where  let  it  be  for  some  wteks,  till  tlie  combina- 
tion 18  perfect. 

Marbled  soap  balls. 
Take  10  lbs.  of  white  cil-soap  and  10  lbs.  of  J  op- 


pa  soap.  Cut  them  mto  small  square  pieces,  wtieh 
set  to  (Uy  for  three  days:  the  oil-soap,  particolarlv, 
must  be  thus  dried. 

Scrape,  very  finely,  five  pounds  of  oil  so«j, 
which  dry,  for  one  day,  in  the  open  air;  mix  ii 
well  in  the  shaving-box,  with  five  pounds  of  pow- 
der, add  an  ounce  and  a  half  of  the  best  vermilion. 

In  mixing,  place  jtieces  of  soap  and  coloured 
powder,  in  layers  in  the  box,  making,  in  all,  four 
alternate  layers  of  each.  When  a  layer  of  each 
has  been  placed  in  the  box,  sprinkle  a  pint  of  rose 
water  over  the  cut  soap;  for  if  it  be  much  combin- 
ed with  the  powder,  it  will  become  lumpy  and 
hard,  and  consequently  si)oil  the  wash-',alls.  The 
sanie  (piantity  of  water  is  to  be  used  for  moistening 
each  of  the  other  soap  layers.  Next  mix  a  pint 
of  thin  starch,  which  has  been  well  boiled  in  halt 
a  pint  of  rain  water,  with  half  a  pint  of  rose  water 
and  distribute  it,  equally  well  mixed,  among  the 
mass,  by  turning  it  over  repeatedly,  and  then  press 
it  down  close  with  the  hatids.  If  a  piece  be  now 
cut  out  from  the  mass,  the  operator  will  perceive 
whether  the  marbling  is  sutficiently  good;  and  if  so, 
he  may  proceed  immediately  to  form  his  wash- 
balls. 

To  imitate  JVaples  soap. 

Take  of  fresh  ley,  strong  enough  to  bear  an  egg, 
eight  pounds;  and  put  to  it  of  deer's,  goat's,  or 
lamb's  suet,  (which  has  previously  been  well  cleans- 
ed from  all  skins,  Sic.  by  rose  water)  two  pounds, 
and  one  pound  of  olive  oil,  or  rather  behn-nut  oiL 
Let  all  these  simmer  over  the  fire  in  a  well  glazed 
pot,  until  it  be  pretty  iiearlv  of  the  consistence  of 
jrown  or  Naples  soap;  then  turn  it  out  into  a  lai-ge 
fiat  pan,  which  set  on  the  leads  or  roof  of  the  house, 
exposed  to  the  heat  of  the  sun  for  fifty  days.  I'he 
pan  must  be  covered  over  with  a  bell  glass,  such 
as  the  gardeners  use,  and  the  mixture  must  be  stir- 
red well  once  a  day,  during  the  whole  of  this  time. 

In  about  six  weeks  or  two  months,  the  operator 
will  have  a  most  excellent  ground  work  for  Naples 
soap,  which  only  requires  perfuming  in  the  fol- 
lowing manner,  to  render  it  even  preferable  to  the 
foreign  sorts. 

1  ake  of  oil  of  rhodium,  one  ounce,  of  spirit  of 
ambergris,  two  ounces  and  a  half,  spirit  of  musk, 
half  an  ounce;  mix  these  well  together,  and  then 
put  the  compound  into  the  pan  ot  soap.  Stir  the 
whole  well,  and  incorporate  the  perfumes  with  the 
soap,  on  a  marble  stone  by  means  of  a  muUer.  Put 
up  into  small  jars,  or  preserve  in  a  mass  in  a  large 
jar,  according  to  sale  or  convenience.  If  kept  for 
12  months,  this  soap  will  be  fojnd  by  comparison, 
to  be  tar  preferable  to  the  best  soap  that  ever  canse 
from  Naples. 


INKS,  &.C. 


■ijmo  black  ink,  for  common  purposes  and  for  the 
copying  press. 
Put  Aleppo  galls,  well  bruised,  4^  oz.  and  log- 
vood  chipped,  1  oz.  with  3  pints  soft  water,  into 

1  stoneware  mug:  slowly  boil,  until  one  quart  re- 
iiains:  add,  well  powdered,  the  pure  green  crys- 
Uds  ot  sulphate  ot  iron,  2^  oz.  blue  vitriol  or  ver- 
digris, (1  iliiiik  the  latter  belter,)  ^  oz.  gum  arable, 

2  oz.  and  brown  sugar,  2  oz.  Shake  it  occasion- 
ally a  week  after  making;  then  after  standing  a 
day,  decant  and  cork.  Tt  prevent  moulding  add  a 
little  brandy  or  alcohol. 

Z 


The  common  copperas  will  not  answer  so  wk 
t%  it  has  already  aLaorbed  oxygen. 

To  make  common  black  ink. 

Pour  a  gallon  of  boiling  soft  water  on  a  pound 
of  powdered  galls,  previously  put  into  a  propt* 
vessel.  Stop  the  mouth  of  the  vessel,  and  set  k 
in  the  sun  in  summer,  or  in  winter  where  it  may 
be  warmed  by  any  hre,  and  let  it  stand  two  or  three 
days.  Then  add  half  a  pound  of  green  vitriol  pow- 
dered, and  having  stirred  the  mixture  well  toge- 
ther with  a  wooden  spatula,  let  it  stand  again  Tor 
two  or  three  days,  repeating  the  stirring,  wbeo 


J  94 


UiNn\"ERSAL  RECEIPT  BOOK. 


«J(I  further  to  it  5  oiincea  of  g;nn»  arable  dissolved 
in  a  quart  of  boiling  wuter,  and  lastly,  2  ounces  of 
alum,  after  which  kt  the  ink  be  strained  through  a 
coarse  linen  cloth  for  use. 

Anothei\ — A  good  and  durable  black  ink  may  be 
made  by  the  following  directions:  To  2  pints  of 
water  add  3  ounces  of  the  dark  coloured  rough- 
skinned  Aleppo  galls  in  gross  powder,  and  of  rasp- 
ed logwood,  green  vitriol,  and  gum  arable,  each, 
1  oz. 

This  mixture  is  to  be  put  into  a  convenient  ves- 
sel, and  well  shaken  four  or  five  times  a  day,  for 
ten  or  twelve  days,  at  the  end  of  which  time  it 
will  be  fit  f"r  use,  though  it  wll!  improve  by  re- 
maining longer  on  the  ingredients.  Vinegar  in- 
stead of  water  makes  a  deeper  coloured  ink;  but 
its  action  on  pens  soon  spoils  them. 
Shining  black  ink. 

Beat  up  well  together  in  an  iron  mortar  the  fol- 
lowing ingredients  in  a  dry  state;  viz.  8  oz.  of  best 
blue  gall-nuts,  4  oz.  of  copperas,  or  sulphate  of 
iron,  2  oz.  of  clear  gum  arable,  and  3  pints  oi  clear 
rain  water. 

When  properly  powdered,  put  to  the  above:  let 
the  wliole  be  shaken  in  a  stone  bottle  three  or  four 
times  a  day,  for  seven  days,  and  at  the  end  of  that 
time,  pour  the  liquor  off  gently  into  another  stone 
bottle,  which  place  in  an  airy  situation  to  prevent 
it  from  becoming  foul  or  raothery.  When  used  put 
the  liquor  into  the  ink-stand  as  required. 
Process  for  making  the  best  ink. 

Take  6  quarts  (beer  measure)  of  clear  water, 
soft  or  hard,  and  boil  in  it  for  about  an  hour,  4  oz. 
of  the  best  Campeachy  logwood,  chipped  very  thin 
across  the  grain,  adding,  from  time  to  time,  boiling 
water  to  supply  in  part  the  loss  by  evaporation; 
strain  the  liquor  while  hot,  and  suffer  it  to  cool.  If 
the  liquor  is  then  short  of  5  quarts,  make  it  equal 
to  this  quantity,  hy  the  addition  of  cold  water. 
After  which,  let  1  lb.  of  bruised  blue  galls,  or  20 
oz.  of  the  best  common  galls,  be  added.  Let  a 
paste  be  prepared  by  triturating  4  oz.  of  sulphate 
of  iron  (green  vitriol)  calcined  to  whiteness,  and 
let  half  an  ounce  of  acetite  of  copper  (verdigris) 
be  well  incorporated  together  with  the  above  de- 
coction, into  a  mass,  throwing  in  also,  3  oz.  of 
coarse  brown  sugar,  and  6  oz.  of  gum  Senegal,  or 
Arabic.  Put  the  materials  into  a  stone  bottle  of 
such  a  size  as  to  half  fill  it;  let  the  mouth  be  left 
open,  and  shake  the  bottle  well,  twice  or  thrine  a 
day.  In  about  a  fortnight  it  may  be  filled,  and  kept 
in  Will  stopped  bottles  for  use.  It  requires  to  be 
protected  from  the  t.'ost,  which  would  considerably 
injure  it. 
Indelible  black  ink  -without  galls  or  green  vitriol. 

Infuse  a  pound  of  pomegranate  peels,  broken  to 
a  gross  powder,  for  24  hours  in  a  gallon  and  a  half 
of  water,  and  afterwards  boil  the  mixture  till  I-3d 
of  the  fluid  be  wasted.  Tlien  add  to  it  I  lb.  of 
Roman  vitriol,  and  4  oz.  of  gum  arable  powdered, 
and  continue  the  boiling  till  the  vitriol  and  gum 
be  dissolved,  after  which  the  ink  must  be  strained 
through  a  coarse  linen  cloth,  when  it  will  be  fit 
for  use. 

This  ink  is  somewhat  more  expensive,  and  yet 
not  so  good  in  hue  as  that  made  by  the  general 
method;  but  the  colour  which  't  has  is  not  liab'.e 
to  vanish  or  fade  in  any  length  of  time. 
Lidestructible  ink  for  resisting  the  action  of  coito- 
aive  substances. 

On  many  occasions,  it  is  of  Importance  to  em- 
ploy an  ink  indestructible  liy  any  i)rocess,  hat  will 
not  equally  destroy  the  material  on  whicii  it  is  ap- 
plied. For  black  ink,  25  grains  of  copal,  in  pow- 
der, are  to  be  dissolved  in  200  ^-ains  of  oil  of  la- 
vender, by  the  assistance  of  a  gentle  heat;  and  are 
then  to  be  mixed  with  2^  grains  of  lamp  black,  and 


^  a  grain  of  indigo:  for  red  ink  use  i20  grains  ol 
oil  of  lavender,  17  grains  of  copal,  ind  60  graiiu 
of  vermi'lion.  A  little  oil  of  lavender  trofiui- 
pentlne,  may  be  added,  if  tiie  ink  be  found  too 
tliick.  A  mixture  of  genuine  asphaltunk  dissolved 
in  oil  of  turpentine,  amber  varnish,  and  lamp-black, 
would  be  still  superior. 

This  ink  is  particularly  useful  for  labelling 
phiais,  he.  containing  chemical  or  co"rosive  sub- 
stances. 

£est  ink  potvder. 

Infuse  a  pound  of  galls  powdered,  and  3  ounces 
of  pomegranate  peels,  in  a  g;dlon  of  soft  water  for 
a  week,  in  a  gentle  heat,  and  then  strain  o*^'  the 
fluid  tlirough  a  coarse  linen  cloth.  Then  add  to  it 
8  oz.  of  vitriol  dissolved  in  a  quart  of  water,  and 
let  them  remain  for  a  day  or  two,  preparing  in  the 
meantime  a  decoction  of  logwoou,  by  boiling  a 
pound  of  the  chips  in  a  gallon  of  water,  till  l-3d 
be  wasted,  and  then  straining  the  remaining  fluid 
while  it  is  hot.  Mix  the  decoction  and  tiie'  solu- 
tion of  galls  and  vitriol  together,  and  add  5  oz.  of 
gum  arable,  and  then  evaporate  the  mixture  over 
a  common  fire  to  about  2  quarts,  when  the  remain- 
der must  be  put  into  a  vessel  proper  for  that  pur- 
pose, and  reduced  to  dryness,  by  hanging  the  ves- 
sel in  boiling  water.  The  mass  left,  after  llie  fluid 
has  wholly  exhaled,  must  be  well  powdered;  and 
when  wanted  for  use,  may  be  converted  into  ink 
by  the  addition  of  water. 

Another. — Compositions  were  also  formerly 
made  for  portable,  or  extemporaneous  inks,  with- 
out galls  or  vitf'ol,  of  one  of  which  the  following 
is  a  recipe: — Take  ^  a  pound  of  honey,  and  the 
yolk  of  an  egg,  and  mix  them  well  together.    Add 

2  drachms  of  gum  arable  finely  levigated,  and 
thicken  the  whole  with  lamp-black  to  the  consist- 
ence of  a  stifl:' paste,  which,  being  put  to  a  prcjjer 
quantity  of  water,  may  be  used  as  ink. 

Jnk  poivder  for  immediate  use. 
Reduce  into  subtle  powder  10  oz.  of  gall-nuts, 

3  oz.  of  Roman  vitriol,  (green  copperas,)  with  2 
oz.  each  of  roche  alum  and  gum  arable.  Then  put 
a  little  of  this  mixture  into  a  glass  of  white  wine, 
and  it  will  be  fit  for  instant  use. 

Another. — Take  equal  parts  of  black  rosin,  burnt 
peach  or  apricot  stones,  vitriol  and  gall-nuts,  and 
2  of  gum  arable,  put  the  whole  in  powder  or  cake 
as  required. 

Exchequer  ink. 

To  40  pounds  of  galls,  add  10  pounds  of  gum,  9 
pounds  of  copperas,  and  45  gallons  of  soft  water. 
This  ink  will  endure  for  centuries. 
Red  Ink. 

Take  of  the  raspings  of  Brazil  wood  a  quarter  ot 
a  pound,  and  infuse  tiiein  two  or  three  days  in  vi- 
negar, which  should  be  colourless  where  it  can  be 
so  procured.  Boil  the  infusion  an  hour  over  a  gen- 
tle fire,  and  afterwards  filter  it,  while  hot,  through 
paper  laid  in  an  earthenware  cullender.  Put  it 
again  over  the  fii  c,  and  dissolve  in  it,  first  ^  an 
ounce  of  gum  arable,  and  afterwards  of  alum  and 
white  sugar,  each  1-2  an  ounce.  Care  should  be 
taken  that  the  Brazil  wood  be  not  adulterated  with 
the  Braslletto  or  Campeachy  wood. 

Other  preparations. — Red  ink  may  likewise  be 
prepared,  by  the  above  process,  of  white  wine  in  ■ 
stead  of  vinegar;  but  it  siiould  be  sour,  or  disposed  tc 
be  so,  otherwise,  a  third  or  fourth  of  vinegar  should 
be  added,  in  order  to  its  taking  the  stronger  tine* 
ture  from  the  wood.  Small  beer  has  been  sorae- 
tiiiies  used  tor  the  same  purpose,  but  the  ink  will 
not  be  so  bright,  and  when  it  is  used,  vinegar 
should  be  added,  the  quantity  of  gum  arable  di- 
minished, and  the  sugar  wholly  omitted. 
Red  ink  from  vertnilion. 

Take  t'-"  g-lair  of  fovu-  eggs,  a  tea-spoonfiil  of 


INKS,  &c. 


U» 


white  siiijar,  oi*  sugar  candy,  beaten  to  a  powder, 
and  as  much  spii'it  of  wine;  beat  them  together, 
till  they  are  of  the  consistence  of  oil:  then  add  such 
a  proportion  of  vermilion  as  uill  produce  a  red 
colour  sufficiently  strong;  and  keep  the  mixture  in 
a  sm'*j  phial  or  well-stnpijfd  ink-bottle  for  use. 
Thf  imposition  should  be  well  shaken  together 
bo(o>  e  it  is  used. 

{•/stead  of  the  glair  of  fp;gs,  gum  water  is  fre- 
lUo'ntly  used;  but  tliin  size,  made  of  isinglass,  with 
9  /ittle  honey,  .s  much  better  for  the  purpose. 
Permanent  red  ink. 

Take  of  oil  of  lavender,  120  grains,  of  copal  in 
powder,  17  grains,  red  sulphuret  of  mercury,  60 
g^ins.  The  oil  of  lavender  being  dissipated  witli  a 
gentle  heat,  a  colour  will  be  left  on  the  paper  sur- 
rounded with  the  copal;  a  substance  insoluble  in 
water,  spirits,  acids,  or  alkaline  solutions. 

This  composition  possesses  a  permanent  colour, 
and  a  MS.  written  with  it,  may  be  exposed  to  the 
process  commonlv  used  for  restoring  the  coiour  of 
printed  books,  without  injury  to  the  writing.  In 
this  manner  interpolations  with  common  ink  may 
be  removed. 

Green  ivritiiig  ink. 

Take  an  ounce  of  verdigris,  and  having  powder- 
ed it,  put  to  it  a  quart  of  vinegar,  &c.  after  it  has 
stood  two  or  three  days  strain  off"  the  liquid;  or, 
instead  of  this,  use  th='  crystals  of  verdigris  dis- 
solved in  watei';  then  dissolve,  in  a  pint  of  either 
of  these  solutions,  five  drachms  of  gum  arable,  and 
two  drachms  of  while  sugar. 

Yelloxv  -writing  ink. 

Boil  two  ounces  of  the  Frencli  berries  in  a  quart 
of  water,  with  half  an  ounce  of  alum,  till  one-third 
of  the  fluid  be  evaporated.  Then  dissolve  in  it 
two  drachms  of  gum  arable,  and  one  drachm  of 
sugar,  and  afterwards  a  drachm  of  alum  powdered. 
Blue  ink. 

This  may  be  made  by  diffusing  Prussian  blue, 
or  indigo,  thr'^ugh  strong  gum-water.  The  com- 
mon water-colour  cakes,  diffused  in  water,  will 
make  sufjciently  good  coloured  inks  for  most  pur- 
poses. 

Copper  plate  printers''  ink. 

Ink  for  the  rolling-press  is  made  of  linseed  oil, 
burnt  in  the  same  manner  as  that  for  common 
printing  ink;  and  is  then  mixed  with  Frankfort- 
black,  finely  ground.  There  are  no  certain  pro- 
portions which  can  be  determined  in  this  kind  of 
ink;  every  workman  adding  oil  or  black  to  his  ink, 
as  he  thinks  proper,  in  order  to  make  it  suit  his 
purpose.  Some,  however,  mix  a  portion  of  cora- 
mou  boiled  cil  which  has  never  been  burnt:  but 
this  must  necessarily  be  a  bad  practice,  as  such  oil 
18  apt  to  go  through  the  paper;  a  fault  very  com- 
mon in  prints,  especially  if  the  paper  is  not  very 
thick.  No  soap  is  added;  because  the  ink  is  not 
deared  off  from  the  copper-plates,  with  alkaline 
ley,  as  in  common  printing,  but  with  a  brush  dip- 
ped in  oil. 

Another  method. — Instead  of  Frankfort,  or  other 
kinds  of  black  commonly  used,  the  following  com- 
position may  be  substituted,  and  will  form  a  much 
deeper  and  more  beautiful  black,  than  can  be  ob- 
taiaed  by  any  other  method.  Take  of  the  deepest 
Prussian  blue  five  parts,  and  of  the  deepest  co- 
loured lake  and  brown  pink,  each  one  part. 
Gnnd  them  well  with  oil  of  turpentine,  and  after- 
wards with  the  strong  and  weak  oils  in  the  man- 
ner and  jiroportion  above  directed.  The  colours 
need  not  be  bright  for  this  purpose,  but  they  should 
oe  the  deepest  of  the  kind,  and  perfectly  transpa- 
rent in  oil,  as  the  whole  effect  depends  on  that 
quality. 

Printers''  ink. 

1  en  or  twel"  -  '-allons  of  nut-oil  are  set  over  the 


file,  in  a  large  Iron  pot,  *»■<,!  brought  to  boil.  It 
is  then  stirred  with  an  iron  ladle;  and  whilst  boiliug 
the  inflammable  vapour  arising  from  it  either  takes 
fii-e  of  Itself,  or  is  kindled,  and  is  suffered  to  bum 
in  this  way  for  about  half  an  hour,  the  pot  being 
partially  covered,  so  as  to  regulate  the  body  of  the 
flame,  and  consequently,  the  heat  communicated 
to  the  oil.  It  is  frequently  stirred  during  this  time, 
that  the  whole  may  be  headed  equally;  otherwise, 
a  pa.  t  would  be  charred,  and  the  rest  left  imper- 
fect. The  flame  is  then  extinguished  by  entirely 
covering  the  pot.  The  oil,  by  this  process,  has 
much  of  its  unctuous  quality  destroyed,  and  when 
cold  is  of  the  consistence  of  soft  turpentine:  it  is 
then  called  varnish.  After  this,  it  is  made  into 
ink,  by  mixture  with  the  requisite  quantity  of  lamp- 
black; of  wiiich  about  2^  ounces  are  sufficient  for 
16  ounces  of  the  prepared  oil.  The  oil  loses,  by 
the  boiling,  about  an  eighth  of  its  weight,  and  emits 
very  offensive  fumes.  Several  other  additions  are 
made  to  the  oil  during  the  boiling,  such  as  crust? 
of  bread,  onions,  and  sometimes  turpentine.  These 
are  kept  secret  by  the  preparors.  The  inlentiori 
(  f  them  is  more  effectually  to  destroy  part  ot  tht 
unctuous  quality  of  oil,  to  give  it  more  body,  to  en- 
able it  to  adhere  better  to  the  wetted  paper,  and  to 
spread  on  the  types  neatly  and  uniformly. 

Besides  these  additions,  others  are  made  by  the 
printers,  of  which  the  most  important  is  a  little 
fine  indigo  in  powder,  to  improve  the  beauty  of  the 
colour. 

Another  method. — t  lb.  of  lamp-black,  ground 
veiy  fine,  or  run  through  a  lawn  sieve,  2  ounces 
of  Prussian  blue,  ground  very  fine;  4  ounces  of  lin- 
seed oil,  well  boiled  and  skimmed,  4  ounces  of 
spirit  of  turpentine,  very  clear,  4  ounces  of  soft 
varnish,  or  neat's  foot  oil.  To  be  well  boiled  and 
skimmed,  and,  while  boiling,  the  top  burned  oft' by 
several  times  applying  lighted  paper.  Let  these 
be  well  mixed,  then  put'the  whole  in  a  jug,  place 
that  in  a  pan,  and  boll  them  very  carefully  one 
hour. 

A  fine  black  printing  ink. 

Less  turpentine  and  oil,  without  Prussian  blue, 
for  common  ink. 

Best  printing  ink. 

In  a  secured  iron  pot,  (fire  outside  when  possi- 
ble), boil  12  gallons  of  nut  oil;  stir  with  iron  ladle, 
long  handle;  while  boiling,  put  an  iron  cover  part- 
ly over,  set  the  vapour  on  fire  by  lighted  paper  of- 
ten applied,  keep  well  stirring,  and  on  the  fire,  one 
hour  at  least  (or  till  the  oily  particles  are  burnt),  then 
add  1  pound  of  onions  cut  in  pieces,  and  a  few- 
crusts  of  bread,  to  get  out  the  residue  of  oil ;  also 
varnish,  16  oz.  fine  lamp-black,  3  ounces,  ground 
I  indigo,  \  ounce.  Boil  well  one  hour. 
Good  common  printing  ink. 

Take  16  ounces  of  varnish,  4  ounces  of  linseed 
oil,  well  boiled,  4  ounces  of  clear  oil  of  turpen- 
tine, 16  ounces  of  fine  lamp-black,  2  ounces  of 
PrussPan  blue,  fine,  1  ounce  of  indigo,  fine.  BoiJ 
one  hour. 

Printers''  red  ink. 

Soft  varnish  and  vermilion  with  white  of  eggs 
not  very  thick.  Common  varnish,  red-lead,  and 
orange. 

Blue. — Prussian  blue,  and  a  little  ivcry-black, 
with  varnish  and  eggs  veiy  thick.     Common  indige 
and  varnish;  then  wash  off  with  boiling  lees. 
Perpetual  ink  for  inscriptions  on  tomb  sto7ies,  mar- 
bles, &c. 

This  ink  is  forf^ied  by  mixing  about  three  parts 

cf  pitch  with  one  part  uf  lamp-black,  and  maJiing 

them  incorporate  by  melting  the  pitch.     With  this 

!  composition,  used  in  a  melted  state,  the  letters  are 

'  filled,  and  will,  without  extraordinary  violence,  erv 

I  dure  as  long  as  the  stone  itself. 


I9G 


UNHT.RSAL  RECEIPT  HOOK. 


Indian  ink. 

Let  ivoJT  or  lamp-black  r)e  luixcrl  wilh  a  small 
Dortion  of  Prussian  blue  or  indigo,  for  a  blue  black, 
and  let  tlie  same  blacks  be  united  with  raw  or 
t(Urnt  umber,  bistre,  Vandyke  or  any  other  brown, 
instead  of  the  b.'ae,  for  a  brown  black.  These 
should  be  mi.xeJ  together  in  a  weak  gum-water, 
(perhaps  niati- work  would  answer  tlie  purpose  bet- 
ter) first  levigating  them  vei-y  fine,  in  common  wa- 
ter, on  a  marble  slab.  When  dried  to  tlie  consis- 
tence of  a  paste,  let  the  glutinous  matter  be  well 
mixed  with  them.  That  will  be  found  sufficiently 
strong,  which  binds  the  composition,  so  as  to  pre- 
vsffit  rubbing  off  by  the  touch.  Indian  ink  draw- 
ings should  be  handled  as  slightly  as  possible. 
Too  much  gum  in  the  composition  will  create  an 
offensive  gloss. 

Another  method. — Take  of  isinglass,  6  oz.,  and 
12  oz.  of  soft  water;  make  into  si'ze;  add  1  oz.  of  re- 
fined liquorice,  ground  up  with  I  oz.  of  genuine 
ivory-black,  and  stir  the  whole  well.  Evaporate 
,he  water  in  balneum  marise;  and  form  the  sticks 
or  cakes. 

A  substitute  for-  Indian  ink. 

Boil  parchment  slips  or  cuttings  of  glove  leather, 
in  water  till  it  forms  a  size,  which,  when  cool,  be- 
comes of  the  consistence  of  jelly,  then,  having 
blackened  an  earthen  plate,  by  holding  it  over  the 
tiame  of  a  candle,  mix  up  with  a  camel  hair  pencil, 
die  fine  lamp-black  thus  obtained,  with  some  of  the 
above  size,  while  the  plate  is  still  warm.  This 
black  requires  no  grinding,  and  produces  an  ink  of 
the  same  colour,  which  works  as  freely  with  the 
pencil,  ind  is  as  perfectly  transparent  aj  the  best 
Indian  ink. 

Permanent  ink  for  marking  linen. 

Take  a  drachm  of  nitrate  of  silver  (lunar  caus- 
tic), dissolve  it  in  a  glass  mortar  in  double  its 
weight  of  pure  water;  add  to  this  solution  10  drops 
of  nitric  acid:  this  is  the  ink.  In  another  glass 
vessel  dissolve  a  drachm  of  salt  of  tartar  in  1^  oz. 
of  water;  this  is  usually  named  the  liquid  pounce, 
with  which  the  linen  is  wet  previously  to  the  ap- 
plication of  the  ink. 

Another  mathod.  Take  of  lunar  caustic,  two 
drachms,  distilled  water,  6  oz.     Dissolve,  and  add 

rira  water,  2  dr.     Dissolve  also  prepared  natron, 
oz.  in  4  oz.   ot  water,  and  add  gum  water,  ^ 
oz. 

Wet  the  linen  where  you  intend  to  write  with 
this  last  solution;  dry  it,   and  then  write  upon  it 
with  the  first  liquor,  using  a  clean  pen.     If  potash 
is  used  instead  of  natron,  the  ink  will  spread. 
Sympathetic  inks. 

Sympathetic  inks  are  such  as  do  not  appear  after 
they  are  written  with,  but  which  may  be  made  to 
appeal-  at  pleasure,  by  certain  means  to  be  used  for 
that  purpose.  A  variety  of  substances  have  been 
used  as  sympathetic  inks,  among  which  are  the 
i'oUowing: 

JVttro-muriates  of  gold  an  d  tin. 

Write  with  a  solution  of  gold  in  aqua  regia,  and 
let  the  paper  dry  gently  in  the  shade.  Nothing 
^ili  appear,  but  draw  a  sponge  over  it,  wetted 
*ith  a  solution  of  tin  in  aqua  regia,  and  the  writing 
will  immediately  appear  of  a  purple  colour. 
Gallate  of  iron. 

Write  with  an  infusion  of  galls,  and  when  the 
writing  is  required  to  appear,  dip  it  into  a  solution 
of  Rulphate  of  iron:  the  letters  will  appear  black. 
JVitro-muriate  of  cobalt. 

Pulverise  1  ounce  of  cobalt,  and  pour  over  it  4 
ounces  of  nitric  acid  in  a  retort.  Digest  in  a  sanci 
bath  for  6  hours.  An  ounce  of  muriate  of  aoda, 
diluted  in  4  ounces  of  water,  must  now  be  added; 
filter  and  preserve  the  compound.  When  to  be 
Hsed  it  must  be  diluted  with  three  times  its  bulk 


of  distilled  water,    to   prevent  corrosior    of  trie 
paper. 

The  nitric  acid,  alone,  will  answer  the  puqjo.sr 
without  the  muriate  of  soda.  The  salt  nere  ob- 
tained is  seldom  a  pure  salt  of  cobalt,  as  iron  is  so 
often  combined  with  it;  the  solution  ol  cobalt  a.if^ 
iron  is  green  when  exposed  to  heat:  but  when  a 
pure  blue  is  wished  for,  the  oxide  of  cobalt  must 
be  precipitated  by  pure  potass,  which  re-dissolves 
the  oxide  of  cobalt,  and  answers  as  a  sympathetic 
ink.  This  is  of  a  red  colour  before  it  is  written 
with,  and  blue  after. 

Sympathetic  ink  of  cobalt. 
Digest  zaffre  in  aqua  regia,  and  dilute  the  sola, 
tion  with  four  times  its  weight  of  pure  water.  Cha- 
racters written  with  it,  do  not  appear  till  the  paper 
is  warmed,  when  traces  of  the  pen  are  visible,  un- 
der a  fine  sea-green  colour.  This  colour  disap- 
pears as  the  paper  cools,  and  is  renewed  on  warm- 
ing again:  and  thus  alternately  vanishes  and  re- 
appears, for  an  interrainate  number  of  times.  As 
the  solution  of  regulus  of  cobalt,  or  zaffre  in  spirit 
of  nitre,  acquires  a  reddish  colour,  by  the  appli- 
cation of  heat,  so  a  variety  of  colours  maj'  be  giv- 
en. Thus  landscapes  may  be  sketched  with  com- 
mon ink,  to  give  a  prospect  of  winter;  while  tho 
solution  of  cobalt  in  aqua  regia,  on  the  application 
of  heat,  gives  the  verdure  of  jjiring;  and  the  ni- 
trous solution  may  represer.':  fruit,  flowers,  &c. 

Another  sympathetic  ink. — Write  on  paper  with 
a  solution  of  nitrate  of  bismuth,  and  smear  the 
writing  over,  by  means  of  a  feather,  with  some  in- 
fusion of  galls.  The  letters  which  were  before 
invisible,  will  now  appear  of  a  brown  colour.  If 
the  previous  use  of  nitrate  of  bismuth  be  concealed 
from  the  spectators,  great  surprise  will  be  excited 
by  the  appearance  of  writing,  merely  by  the  dash 
of  a  feather.  The  same  phenomenon  will  take 
place,  when  infusion  of  galls  is  written  with,  and 
thu  salt  of  bismuth  applied  afterwards. 

Another. — Write  on  a  sheet  of  paper,  any  sen- 
tence with  a  transparent  infusion  of  gall-nuts,  and 
dip  the  paper  in  a  transparent  solution  of  the  sul- 
phate of  iron.  The  writing,  which  wa:  before  in- 
visible,  will  now,  on  a  slight  exposure  to  the  air, 
turn  quite  black.  A  neater  way  of  performing  this 
experiment  will  be  by  smearing  the  written  parts 
over  with  a  feather  dipped  in  the  solution  of  the 
metallic  salt;  it  may  also  be  reversed,  by  writing 
with  the  salt,  and  smearing  with  the  infusion. 

Another. — If  a  letter  be  written  with  a  solution 
of  sulphate  of  iron,  the  inscription  will  be  invisi- 
ble; but  if  it  afterwards  be  rubbc  d  over  by  a  feather, 
dipped  in  a  solution  of  prussiate  of  potass,  it  will 
appear  of  a  beautiful  blue  colour. 

Another. — Write  a  letter  with  a  solution  of  ni- 
trate of  bismuth. — The  letters  will  be  invisiole. 
If  a  feather  be  now  dipped  in  a  solution  of  prus- 
siate of  potass,  and  rubbed  over  the  paper,  the 
writing  will  appear  of  a  beautiful  yellow  colour, 
occasioned  by  a  formation  of  prussiate  of  bismuth. 
To  prevent  ink  from  freezing  in  -winter. 
Instead  of  water  use  brandy,  with  the  same  in- 
gredients which  enter  into  the  composition  of  any 
ink,  and  it  will  never  freeze. 

To  prevent  mould  in  inks. 
In  order  to  secure  the  above  and  other  inks  from 
growing  mouldy,  a  quarter  of  a  pint  or  more  of 
spirit  ot  wine  may  be  added;  but  to  prevent  its 
containing  any  acid,  which  may  injure  the  ink,  a 
little  tart«r  or  pearl-ashes  should  be  added,  previ- 
ously, and  the  spirit  poured  off  from  it,  which  will 
lender  it  innocent  with  regard  to  the  colour  of  the 
ink. 

Another  method. — The  most  simple,  yeteff  <iuU 
method,  is  to  infuse  a  small  piece  of  salt  aboitt  the 
size  of  a  hazel-nut  to  each  c^uart. 


rNKS,  &c. 


19-? 


To  take  nut  spots  of  ink. 

As  soon  as  the  accident  iiappeiiS,  wet  the  pikce 
with  juice  of  snrrel  or  lemon,  or  vith  vinegar,  and 
ijie  best  hard  white  soap. 

To  make  new  ivriiin^  look  old. 

Take  a  draclim  of  saffron,  md  infuse  it  into  half 
a  pint  of  ink,  and  warm  it  over  a  gentle  fire,  and  it 
•A  ill  cause  whatever  is  written  with  it  to  turn  yel- 
ow,  and  ap|)ear  as  if  of  many  years  standing. 
To  write  on  greasy  paper  or  p  irchme^'t. 

Put  to  a  bullock's  gall  a  handful  of  salt,  and  a 
!>uarter  of  a  pint  of  vinegar,  stir  it  i.ntil  it  is  mixed 
■well;  when  the  paper  or  parchment  is  g. '3asy,  put 
a  drop  of  the  gall  into  the  ink,  and  the  difHculty 
V,  ill  be  instantly  obviated. 

To  restore  decayed  xun'iiigs. 

Cover  the  letters  v/iih  pidogisticated  or  prussic 
idkali,  with  the  addition  of  a  diluted  mineral  acid; 
iijon  the  application  of  which,  the  letters  change 
•■cry  speedily  to  a  deep  blue  colour,  of  great  beauty 
.lud  intensity.  I'o  prevent  the  spreading  of  the 
c  .'lour,  which,  by  blotting  the  parchment,  detracts 
-really  from  the  legibility,  the  alkali  should  be  put 
on  first,  and  the  diluted  acid  added  upon  it.  The 
method  found  to  answer  best  has  been,  to  spread 
::lie  alkali   thin  with  a  feather  or  a  bit  of  stick,  cut 

a  blunt  point.  Though  the  alkali  should  occa- 
ion  no  sfcnsible  change  of  colour,  yet  the  moment 
.Ue  acid  comes  upon  it,  eveiy  trace  of  a  letter  turns 
u  once  to  a  fine  blue,  which  soon  acquires  its  full 
■  ntensity,  and  is  be3'ond  comparison  stronger  than 
'he  colour  of  the  original  trace.  If,  then,  the  cor- 
lor  of  a  bit  of  blotting  paper  be  carefully  and  dex- 
,irously  applied  near  the  letters,  so  as  to  imbibe 
tlie  superfluous  licjuor,  the  staining  of  the  parch- 
:iient  may  be  in  a  great  measure  avoided;  for  it  is 
liiis  superfluous  li(iuor  which,  absorbing  part  of  the 
colouring  matter  from  the  letters,  becomes  a  dye 
to  whatever  it  touches.  Care  must  be  taken  not 
to  bring  tlie  blotting  paper  in  contact  with  the  let- 
ters, because  the  colouring  matter  is  soft  whilst 
■w  et,and  may  easily  be  rubbed  ofl^.  The  acid  chiefly 
t'lnployed  is  the  marine;  but  both  the  vitriolic  and 
nitrous  succeed  very  well.  They  should  be  so  far 
diluted  as  not  to  be  in  danger  of  corroding  the 
[iHrchraent,  alter  which  the  degree  of  strength  does 
i.ot  seem  to  be  a  matter  of  much  nicety. 

'To  take  impressions  from  recent  manuscripts. 

This  is  done  by  means  of  fusible  metals.  In  or- 
'er  to  show  the  application  of  it,  paste  a  piece  of 
;';iper  on  the  bottom  of  a  china  saucer,  and  ali  jw 
.1  to  dr)-;  then  write  upon  it  with  common  writing 
'ilk,  and  sprinkle  some  finely  powdered  gum  arable 
.%e.'  the  writing,  which  produces  a  slight  relief. 
.\  iien  it  is  well  dried,  and  the  adhering  powder 

ruslied  oft',  the  fusible  metal  is  poured  into  the 

ucer,  and  is  cooled  rapidly,  to  prevent  crystalli- 

.lion.  The  metal  then  takes  a  cast  of  the  writing, 

d  when  it  is  immersed  in  slightly  warm  water, 
remove  adhering  gum,  impressions  may  be  taken 
.  j'u  it  as  from  a  copper  plate. 

Ay.other  metliod. — Put  a  little  sugar  into  a  com- 
r  ;ou  writing  ink,  and  let  the  writing  be  executed 
v^  ill)  this  upon  common    paper,   sized  as  usual. 


When  a  copy  is  required,  let  t.^sizcd  paper  bft 
taken  and  lightly  moistened  with  u  jponge.  Tiien 
apply  the  wet  paper  to  the  writing,  and  passing 
lightly  a  flat-iron,  of  a  moderate  heat,  such  as  is 
used  by  laundresses,  over  the  unsized  paper,  the 
copy  will  be  immediately  produced.  Tlds  method 
ret(uires  no  machine  or  preiiaration,  and  may  be 
employed  in  any  situation. 

To  produce  a  facsimile  of  any  -writing. 

The  pen  should  be  .nade  of  glass  enamel;  the 
point  being  sm»dl  and  finely  polished;  s-j  that  the 
part  above  the  point  may  be  liirge  enough  to  hold 
as  much  ink  as,  or  more  than  a  common  writing 
pen. 

A  mixture  of  equal  parts  of  Frankfort  black, 
and  fresh  butter,  is  now  to  be  smeared  over  sheets 
of  pa[ier,  and  rubbed  oft' after  a  certain  time.  I'he 
paper,  thus  smeared,  is  to  be  pressed  for  some 
hours;  taking  care  to  have  sheets  of  blotting-paper 
between  each  of  the  sheets  of  black  paper.  When 
fit  for  use,  writing  paper  is  put  between  sheets  of 
blackened  paper,  and  the  upper  sheet  is  to  be  writ- 
ten on,  with  common  writing  ink,  by  the  glass  or 
enamel  pen.  By  this  metliod,  not  only  the  copy 
is  obtained  on  which  the  p'^n  writes,  but  also,  two, 
or  more,  made  by  means  of  the  blackened  paper. 
Substitute  for  copying  inacfiines. 

In  the  common  ink  used,  dissolve  lump  sugar 
(1  drachm  to  1  oz.  of  ink).  Moisten  the  copying-pa- 
per, and  then  put  it  in  soft  can  j)aper  to  absorb  the 
superfluous  moisture. — Put  the  moistened  paper  on 
the  writing,  place  both  between  some  soft  paper, 
and  either  put  the  whole  in  tiic  folds  of  a  carpet, 
or  roll  upon  a  ruler  three  or  four  times. 
To  copy  -writings. 

Take  a  piece  of  unsized  paper  exactly  of  the 
size  of  (he  paper  to  be  copied;  moisten  it  with 
water,  or  with  the  following  liquid:  Take  of  dis- 
tilled vinegar,  two  pounds  weight,  dissolve  it  in 
one  ounce  of  boracic  acid;  then  take  four  ounces  of 
oyster  shells  calcined  to  whiteness,  and  carefully 
freed  from  their  brown  crust;  put  them  into  the 
vinegar,  shake  the  mixture  fiequentlv  for  twenty- 
four  hoars,  then  let  it  stand  till  it  deposits  its 
sediment;  filter  the  clear  part  through  unsized  pa- 
per into  a  glass  vessel;  then  add  two  ounces  of  the 
best  Aleppo  galls  bruised,  and  place  the  liquor  in 
a  warm  place;  shake  it  frequently  for  twenty-four 
hours,  then  filler  the  liquor  again  through  unsized 
paper,  and  add  to  it  after  filtration,  one  (juart,  ale 
measure,  of  pure  water.  It  must  then  stand  24 
hours;  an<l  be  filtered  again,  if  it  shows  a  disposi- 
tion to  deposit  any  sediment,  which  it  generally 
does.  When  paper  has  been  wet  with  this  liquid, 
])ut  it  between  two  thick  unsized  papers  to  absorb 
the  superfluous  moisture;  then  lay  it  over  the  writ- 
ing to  be  copied,  and  put  a  (lirce  c.f  clean  writing 
paper  above  it.  Put  the  whole  on  the  board  of  a 
rolling  press,  and  press  tliein  through  the  rolls,  as 
is  done  in  printing  copper-plates,  and  a  copy  of 
tha  writing  will  appear  on  both  sides  of  the  tliiu 
moistened  paper;  on  one  side  in  a  reversed  order 
and  direction,  but  on  the  other  side  in  the  natural 
order  and  direction  of  the  lines. 


MEDZCINS. 


General  ndesfor  treating  diseases. 
Rule  1. — In  every  complaint,  whatever  it  may 
»e  called,  if  you  find  the  pulse  quick,  hard,  full. 


and  strong, — the  head  ach, — tongue  foul, — skin 
hot,  or  tliose  maiks  which  denote  it  of  an  inflam- 
matory nature,  remember  the  plan  is  to  reduce  it 

i?  2 


m 


UNIVT'^RSAL  RECEIPT  BOOK. 


by  bleeding, — |/urgir.g, — low  diet, — drinking  plen- 
tifully of  cold  water  auA  lemonade, — rest,  Ike. 

Hide  2. — If  on  the  contrary,  the  pulse  be  small, 
Boft,  feeble,  and  intermitting, — the  tongue  dark, 
and  great  debility  or  weakness  is  evident,  reverse 
the  whole  plan;  the  diet  must  be  generous  and 
nourishing, — tiie  bowels  opened  wiili  gentle  laxa- 
tives,— and  the  strength  supported  by  bark,  sul- 
"^late  of  quinine,  wine  and  tonics  of  various  kinds.  I 

It  is  necessary,  however,  to  be  careful  in  distin- 


adults;  anv'  in  old  men,  it  grows  more  slow  acd 
feeble,  owing  to  the  decreased  energy  iV  the  heart. 
The  pulse  is  increased  both  in  strenjr*^  «nd  veloci- 
ty by  running,  walking,  riding,  ar^  jumping;  by 
eating,  drinking,  singing,  speak. ng,  and  by  joy., 
anger,  &cc.  It  is  diminished  in  like  manner,  bv 
fear,  war.t  of  nourishir.eiit,  melancholy,  excessive 
evacuations,  or  by  whatever  tends  to  debilitate  the 
system. 
I  In  fseling  the  pulse  then  in  sick  persons,  allow- 
g;uishing  th*;  weakness  which  is  liere  meant,  from  |i  ancc  should  be  made  for  these  causes,  or  what  i« 


that  state  of  debility  wliich  arises  from  excessive 
action,  from  tiie  stuffing  up  of  the  vessels,  and 
which  requires  the  lancet.  As  a  mistake  might 
prove  fatal,  attention  should  be  paid  to  the  pulse, 
by  which  they  can  be  easily  known.  In  that  state 
which  requires  tonics,  the  pulse  is  small,  soft, — 
sometimes  like  a  thread  and  quick.  In  the  other, 
it  is  slower  and  full,  giving  considerable  resistance 
*o  the  pressure  of  the  finger. 

Hale  3. — If  in  addition  to  those  symptoms  men- 
tioned in  the  second  rule,  the  tongue  be  covered 
with  a  black  coat, — foul  dark  looking  sores  form 
about  the  gums  and  insides  of  the  cheeks, — the 
breath  be  offensive,  &cc.  the  same  class  of  reme- 
dies is  to  be  vigorously  employed,  with  a  free  use 
of  acids  and  other  antiseptic  articles. 

Jiitle  4. — Severe  local  |iains,  as  in  the  head,  s'de, 
&c.  require  the  use  of  the  lancet,  purging  and  blis- 
ters to  the  part. 

Jiule  5. — Incessant  and  earnest  entreaties  on  the 
part  of  the  sick,  for,  or  longing  after,  any  particular 
article  of  diet,  if  steadily  persevered  in,  may  be 
safely  indulged,  whether  the  use  of  it  agrees  or  not 
with  our  pre-conceived  ideas  on  the  subject. 

Hute  6. — In  all  fevers,  where  the  pulse  is  quick, 
full  and  strong, — the  skin  burning  to  the  touch, 
and  there  is  no  perspiration,  dash  cold  water  over 
the  head  and  shoulders  of  the  patient,  wipe  him 
dry  and  put  him  to  bed.  If  in  consequenct  of  this, 
a  chill  be  experienced,  and  the  pulse  sink,  give 
warm  wine,  &c.  and  omit  the  water  for  the  future. 
Should  a  pleasant  glow,  over  the  whole  frame,  fol- 
low the  affusion,  and  the  patient  feel  relieved  by 
it,  repeat  it  as  often  as  may  be  necessary. 

Hule  7. — Observe  carefully,  the  effects  of  vari- 
ous articles  of  food,  as  well  as  physic,  upon  your 
own  body,  and  choose  those  which  experience 
proves  to  agree  best  with  you.  It  is  a  vulgar  but 
true  saying,  that  "  What  is  one  man's  meat  is  ano- 
ther's poison." 

Rule  8. — Keep  a  sick  room  always  well  venti- 
lated. Plenty  of  fresh  air  is  an  important  reme- 
dial agent  in  all  diseases. 

It  is  not  meant  by  this  that  the  patient  shou'ld 
be  exposed  to  a  direct  current  of  air,  which  should 
be  always  avoided  by  well  and  sick. 


OF  THE  PULSE. 


The  pulse  is  nothing  more  than  the  beating  of 
»n  artery.  Every  time  the  heart  contracts,  a  por- 
tion of  biood  is  forced  into  the  arteries,  which  di- 
late or  swell  to  let  it  pass,  p.nd  then  immediately 
regain  their  former  size,  until  by  a  second  stroke 
of  the  same  organ,  a  fresh  column  of  blood  is  push- 
ed through  them,  when  a  similar  acUon  is  repeat- 
ed. This  swelling  and  contracting  of  the  srteries 
then  constitutes  the  pulse,  and  consequently  it  may 
be  found  in  every  part  of  the  bodv  where  those 
vessels  run  near  enough  to  the  surface  to  be  felt. 
Phyjicians  look  for  it  at  the  wrist,  from  mulives  ]\  i 
of  convenience. 

The  strength  and  velocity  of  the  pulse  vaiy  much 
in  different  person*,  even  in  a  sta  e  of  ped'ect 
Health.     It  is  much  quicker  in  children  than  in 


better,  we  should  wait  until  their  temporary  ef- 
fects hav„  ceased. 

A  full,  tense  and  strong  pulse,  is  when  the  ar*- 
lery  swells  boldly  under  the  finger,  and  resists  its 
pressure  more  ir  less;  if,  in  addition  to  this,  the 
pulsation  be  veiy  rapid,  it  is  called  quick,  full, 
and  strong;  if  slow,  tlie  contrary. 

A  hard,  corded  pulse,  is  that  in  which  the  arte- 
ry feels  like  the  string  of  a  violin,  or  a  piece  of 
tightened  cat-gut,  giving  considerable  resistance 
to  the  pressure  of  tlie  finger. 

The  soft,  and  intermitting  pulses,  are  easily 
known  by  their  names.  In  cases  of  extreme  de- 
bility, on  the  apju'oach  of  ueath,  and  in  some  par- 
ticular diseases,  the  artery  vibrates  under  the  fin- 
ger like  a  thread. 

In  feeling  tlie  pulse,  three  or  four  fingers  should 
be  laid  on  it  at  once.  The  most  convenient  spot 
to  do  this,  as  already  mentioned,  is  the  wrist,  but 
it  can  be  readily  done  in  the  temple,  just  before, 
and  close  to  the  ear,  in  the  bend  of  the  arm,  at  the 
under  part  of  llie  loiver  end  of  the  thigh,  among 
the  hamstrings,  and  on  the  top  of  tlie  foot. 

There  are  two  kinds  of  blood-vessels  in  the  hu- 
man body:  arteries  and  veins.  The  arteries  carry 
the  blood  from  the  heart  to  the  extremities  of  the 
body,  where  they  are  connected  with  the  veins 
wliich  bring  it  back  again.  An  artery  pulsates  or 
beats;  a  vein  does  not. 


OF  FEVER. 

Fever  is,  by  far,  the  most  common  complaint  to 
which  the  human  body  is  subject.  It  may  be  brief- 
ly described  as  a  combination  of  heat,  thirst,  loss 
of  appetite,  weakness,  and  inability  to  sleep.  It 
makes  its  appearance  in  two  ways:  either  sudden- 
ly and  violently,  or  gradually  and  gently.  When 
it  comes  on  in  the  first  manner,  a  cold  shaking,  at- 
tended with  sickness  at  the  stomach,  or  vomiting, 
marks  it  access;  the  cold  is  more  severe  than  in 
the  latter,  as  is  also  the  pain  in  the  head,  and  other 
symptoms.  When  its  attack  is  gradual,  a  feeling 
of  soreness  over  the  whole  body,  such  as  is  expe- 
rienced sifter  f>  hard  day's  work  by  one  not  accus- 
tomed to  it,  shows  its  app/oach.  Nausea,  pains  in 
the  head,  chills,  and  more  or  less  heat  and  thirst 
soon  follow. 

As  these  symptoms  vary  infinitely  in  their  de- 
grees of  violsnce,  the  vigom*  of  the  treatment  to  be 
pursued,  must  differ  accordingly.  Thus  tlie  same 
directions  that  are  given  for  simple  inflammatory 
fever,  must  be  adhered  to,  in  one  whose  symplums 
are  lighter,  though  similar,  only  there  is  no  ne- 
cessity for  pushing  them  to  so  great  an  extent 


pimple  hiflammatory  fever. 
Si/ntptrims. — Chills,  liushed  face,  skin  hot,  eyes 
(i,  pulse  quick,  full,  strong,  an(l  regular,  great 
iist,  tongue  white,  urine  high-coloured  and  small 
quantity,  bowels  costive,  breathing  quick,  &c. 
Causes, — Cold,  violent  exercise,  while  exposed 

(o  ilic   heat  of  the  sun,  intemperance,  the  indul 

gence  of  unruly  passions. 

Treatment. — Bleed  tlie  patient  at  the  very  bo- 


AfEDlClNE, 


199 


pinning  of  the  attack.  The  quantitj-  of  blood  to 
be  taken,  should  be  regulated  by  the  strength  and 
age  of  the  person,  and  the  violence  of  ilie  symp- 
toms. In  tliis  country,  where  diseases  are  very 
acute,  from  12  to  15  ounces  is  an  average  quantity 
for  a  robust  man.  If  there  be  great  pain  in  the 
nead,  shave  it  and  apply  a  blister,  or  cloths  wrung 
out  of  iced  vinegar  and  water,  frequently  renewed. 
The  bowels  are  to  be  freely  opened,  with  Epsom 
or  glauber  salts,  and  the  diet  should  consist  of 
plenty  of  cold  water,  rice  water,  or  lemonade.  If 
the  lieat  of  the  body  be  excessive  and  bui-ning  to 
the  touch,  and  'h-jre  is  no  perspiration,  take  the 
patient  out  of  his  bed,  support  him  on  his  feet,  and 
let  several  buckets  of  cold  water  be  poured  over 
liis  head  and  shoulders,  in  rapid  succession,  then 
wipe  him  dry  and  replace  him  in  bed;  should  he 
not  b<r  able  to  stand,  lay  him  on  the  floor,  and  dash 
the  water  over  him  in  that  position.  If  fi  om  ex- 
cessive weakness,  or  a  groundless  fear  of  the  con- 
sequences, this  is  objected  to,  sponge  the  whole 
body  with  cold  vinegar  and  water.  All  these  re- 
medies ai'e  to  be  repeated,  until  the  disease  is  over- 
come. If  there  be  intense  pain  in  the  head  or  side, 
apply  a  blister.  The  saline  mixture,  below,  will 
be  found  useful  throughout;  and  to  promote  per- 
spiration, five  or  six  grains  of  Dover's  powder, 
taking  care  not  to  drink  any  thing  for  some  time 
after  it.  An  emetic,  at  the  very  onset,  sometimes 
cuts  short  the  disease.  The  room  should  be  kept 
quiet,  cool  and  dark,  every  source  of  excitement 
being  removed. 

Saline  mixture. — Salt  of  tartar,  2  drachms,  wa- 
ter, 6  ounces.  When  the  tartar  is  dissolveJ,  add 
by  degrees  portions  of  fresh  lemon  juice  till  it 
ceases  to  effervesce.  A  table-spoonful  may  be  ta- 
ken every  half  hour. 

Intermittent,  or  fever  and  agiie. 
Of  this  fever,  there  are  several  varieties,  which 
differ  from  each  other  only  in  thelength  of  time  that 
elapses  between  their  attacks.  There  is  one  ci\\\- 
ed  qiiatidiim,  in  which  it  comes  on  every  twenty- 
four  hours;  another  named  tertia/i,  in  which  it  ar- 
rives every  forty-eight  hours,  and  the  third  quar- 
tan, because  the  interval  lasts  seventy-twe  hours. 
Si/mptoms. — The  symptoms  of  fever  ana  ague 
are,  unfortunately,  too  well  known  among  us,  cora- 
mep".ing  with  yawning,  stretching  and  uneasi- 
ness; this  is  succeeded  by  slight  chills  or  shiver- 
iugs,  that  end  in  a  violent  or  convulsive  shaking 
of  the  whole  body.  This  is  the  cold  fit,  and  is 
immediately  followed  by  the  fever  or  hot  fit.  Tiie 
pulse  rises,  the  skin  becomes  hot,  pain  in  the  head, 
tongue  white,  and  all  the  marks  of  fever,  termina- 
ting in  a  profuse  sweat,  which  gradually  subsiding, 
leaves  the  patient  in  his  natural  stale,  thougii 
somewhat  weakened. 

Treatment. — On  the  first  alarm  that  is  given  by 
a  chill,  or  any  of  those  feelings  indicative  of  its  ap- 
proach, take  50  or  60  drops  of  laudanum,  in  a  glass 
<^f  warm  wine,  with  a  little  sugar  and  a  few  drops 
of  the  essence  of  peppermint,  get  into  bed,  and 
cover  yourself  A^ith  several  blankets;  this  seldom 
fails  to  cut  short  the  disease.  If  the  cold  fit,  how- 
ever, has  passed  by,  tiie  next  accession  should  be 
carefully  watche  1,  and  the  same  remedy  resorted 
to.  If  the  inflammatory  symptoms  seem  to  require 
it,  bleed  and  open  the  bowels  with  senna  and  salts; 
w'hen  this  is  done,  in  the  intervals  use  a  (|uitiine 
pill  ©f  one  grain  every  hour;  if  it  cannot  be  pro- 
cured, take  as  large  doses  of  Peruvian  bark  as  the 
stomach  will  bear;  in  addition  to  this,  endeavour 
•luring  the  cold  fit  to  bring  on  the  hot  one,  as  spee- 
dily as  possible,  by  warm  drinks,  bladders  or  bot- 
tles filled  with  warm  water  applied  to  the  soles 
»t  the  teat  and  the  stomach.      fVeak  whiskey  punch  i 


answers  this  purpose  very  weri,  it  also  is  ot  use  by 
inducing  sweat,  when  the  hot  stage  is  formed.  Ii 
the  disease  resists  this  treatment,  try  6  drops  of 
Fowler's  solution  of  arsenic  three  times  a  day, 
with  the  bark,  gradually  increasing  it  to  9  or  10 
drops  at  each  dose.  As  this  is  a  powerful  remedy, 
care  must  be  taken  to  watch  its  effects;  if  it  produc 
sickness  at  the  stomach,  it  must  be  laid  aside.  To 
restore  the  tone  of  the  system  when  getting  belter, 
remove  to  a  healliiy  pure  .""ir,  use  gentle  and  daily 
exercise,  with  a  generous  diet,  wine  and  bitters. 
If  the  liver  or  spleen  become  affected,  recourse 
must  be  had  to  mercury. 

N.  B.  Much  mischief  is  done  by  giving  either 
the  quinine  or  the  bark  too  early  in  the  disease, 
and  before  its  inflammatory  stage  is  passed.  It 
should  never  be  employed  until  the  bowels  have 
been  well  opened  and  the  inflammation  reduced. 

Remittent  fevet\ 

This  is  a  kind  of  fever  which  occasionally  abates, 
but  does  not  entirely  cease,  befv^re  a  fresh  attack 
comes  on,  so  that  the  patient  is  never  completely 
free  from  it.  The  symptoms  are  of  three  kinds. 
^V^^en  bile  predominates,  it  is  called  Bilious  Re- 
mittent or  Uilious  Fever,  which  in  a  highly  aggra- 
vated slate  IS  the  true  yellow  fever  of  the  United 
States  and  West  Indies.  This  constitutes  the  first 
kind  of  remittent. 

riie  second  is  marked  by  debility,  when  it  is 
called  typhus  or  low  nervous  fever. 

The  third  exhibits  all  those  marks  of  (iebility 
and  putrescency,  which  constitute  puti-id  fever. 

Bilious  fever. 

Symptoms. — In  this  disease  all  the  marks  of 
great  excitement  and  a  superfluity  of  bile  are  visi- 
ble; the  skin  is  hot,  the  pulse  tense  and  full,  tongue 
white  in  the  commencement,  changi  g  to  brown, 
as  the  fever  increases,  breathing  hurried  and  anx- 
ious, bowels  very  co'Jtive,  and  skin  of  a  yellowish 
hue.  In  bad  cases,  there  is  great  pain  in  the  head, 
delirium,  the  patient  picks  at  the  bed  clothes,  a 
convulsive  jerking  of  the  tendons  at  the  wrist, 
tongue  black  and  furred,  a  deep  yellow  skin,  vo- 
miting of  a  dark  matter,  that  looks  like  coffee 
grounds,  and  hiccup.  When  the  latter  symptoms 
prevail,  it  is  called  yellow  fever. 

Causes. — A  peculiar  poisonous  vapour  from 
ponds,  marshes,  and  decaying  vegetable  matter. 

'Ireatment.-  -This  must  be  conducted  on  our 
general  principles.  As  the  inflammatory  and  bili- 
ous symptoms  are  the  most  prevalent  at  the  com- 
mer-iement,  bleed  the  patient  freely,  and  rept-at 
the  operation  if  the  pulse  seems  to  require  it.  The 
next  step  is  to  cleanse  the  stomach  with  an  emetic, 
which  having  operated,  open  his  bowels  with 
calomel.  The  lancet  and  calomel  are  the  two 
sheet-anchors  in  this  disease,  and  irresululion 
or  timidit)-,  in  the  employment  of  them  at  the 
beginning  of  it,  may  cost  the  sufterer  nis  life. 
From  ten  to  twenty  or  ihirty  grains  of  calomel, 
combined  with  a  portion  of  jalap,  may  be  given 
in  molasses,  and  repeated  until  copious  evacu- 
atioijs  are  produced.  The  quantity  ofthismedi- 
cire  (caK.ael)  thai  is  required  to  dislodge  the  ao- 
cumulation  in  the  bowels,  in  some  cases  of  this 
complaint,  is  almost  incredible  to  those  who  have 
had  no  experience  of  it.  If  the  pain  in  the  head 
be  very  great,  shave  it  and  apply  a  blister.  Should 
the  skin'be  very  hot,  and  great  thirst  and  restless- 
ness prevail,  dash  cold  water  over  the  body,  as  di- 
rected in  simple  inflammatory  fever.  The  diei 
shovild  consist  of  rice-water,  lemonade,  &cc.  taking 
care  to  keeo  up  a  discharge  from  the  bowels  by 
purgatives,  during  the  whole  of  the  disease. 

It,  however,   in  spite  of  "ill  endeavours  to  the 


200 


UNIVERSAL  RECEIPT  BOOK. 


fbntrstry,  the  complaint  seems  aflvancing,  endea- 
voui  to  bring  on  a  salivation,  as  quickly  as  possible. 
To  effect  this,  one  of  the  powders  below.  No.  1, 
may  be  tivken  every  three  hours.  In  cases  which 
bear  a  threatening  aspect  from  the  beginning,  it  is 
perhaps  the  safest  plan,  having  previously  bied  and 
purged,  to  salivate  at  once,  and  witht/Ut  wailing  till 
the  secondai  f  and  more  dangerous  symptoms  show 
theuiselves.  '  The  moment  the  moutli  is  affected, 
and  the  patient  begms  f-  spit,  omit  the  medicine. 
As  soon  as  symptoms  of  putrescency  malce  their 
appearance,  no  mercury  should  be  given  internally; 
on  the  contrary,  bark,  wine,  acids,  kc.  are  neces- 
sary to  support  the  patient,  who  should  be  ke^.t 
•lean,  cool,  and  comfortable,  excluding  all  ntise. 
The  extreme  irritability  of  the  stomach,  which  is 
frequently  found  in  bilious  fever,  may  be  overcome 
by  the  s&line  draught,  in  a  state  of  effervescence, 
fto  be  found  in  oage  199),  and  in  the  latter  stage  of 
it,  when  the  pulse  flags,  and  the  system  appears  sink- 
ing, the  quinine  mixture,  No.  2,  has  been  found  ex- 
tremeh-  useful.  B'isters  and  mustard  poultices  may 
also  be  applied  in  this  case  to  the  ankles,  thighs  and 
wrists.  Rubbing  the  body  freely  with  the  decoction 
of  Spanish  flies  in  turpentine,  and  the  ■nternal  use 
of  the  quinine,  are  invaluable  remedies  in  all  such 
cases,  and  should  never  be  omitted. 

There  are  in  fact  two  distinct  stages  in  this  dis- 
ease that  require  two  different  plans  of  treatment. 
The  first  is  bilious  and  inflammatory,  and  should 
be  met  by  bleeding,  vomiting,  purging  with  calo- 
mel, or  a  salivation,  blisters  to  the  head,  and  the 
affusion  of  cold  water. 

The  second  is  putrid  and  bilious,  and  must  be 
treated  by  wine,  brandy,  the  quinine  mixture, 
sound  porter,  and  the  peculiar  plan  recommended 
in  putrid  fever;  always  recollecting  that  if  we  can 
bring  on  a  salivation  early  in  the  disease,  we  have 
a  fair  chance  of  saving  oi'r  patient. 

No.  I.  Salivating  poioders. — Calomel,  6  grains, 
antimonial  powder,  3  grains. 

No.  2.  Qtdnine  mixture. — Sulphate  of  quinine, 
13  grains,  powdered  gum  arable,  1  drachm,  loaf 
sugar  half  an  ounce,  vater,  6  oz.  essence  of  pepper- 
mint, 5  drops.  Shake  the  bottle  well  each  time  it  is 
pouredout.  The  doseisatable-spoonfulevery  hour. 

Typhus,  or  loio  nervous  fever. 

Symptoms. — Languor,  debility,  dejection  of 
mind,  alternate  flushes  of  heat  and  chills,  loathing 
of  food,  confusion  of  ideas.  Tiiese  are  succeeded 
by  vertigo,  pain  in  the  head,  diffici.lty  of  breath- 
ing, frequent  weak,  and  sometimes  intermitting 
pulse,  the  tongue  diy,  and  covered  with  a  brown 
fur,  the  teeth  and  gums  being  encrusted  with  the 
same,  the  forehead  is  covered  with  sweat,  wiiile 
the  hands  are  diy  and  glow  with  heat,  the  patient 
talks  wildly. 

Causes. — Contagion,  grief,  whatever  tends  to 
weaken  the  system,  a  poor  diet,  living  in  close, 
filthy  apartments,  inordinate  venereal  indulgences, 
DisUnguish  it  from  putrid  fever  by  the  attack  com- 
/ng  on  more  gradually,  and  by  the  greater  mildness 
of  the  symptoms,  "by  tiie  want  of  those  putrid  marks 
mentioned  in  the  former,  and  by  the  absence  of 
vomiting. 

Treatment. — If  the  bowels  be  costiv,  give  some 
gentle  laxative,  as  rhubarb,  or  six  or  eight  grains 
of  calomel,  with  as  many  of  jalap.  As  soon  as 
this  has  operated,  or  even  before,  (if  the  weakness 
of  the  patient  seem  to  require  it)  exhiliit  wine  as 
freely  as  the  stomach  will  bear,  not  only  as  a  drink, 
but  mixed  with  his  food,  which  should  be  sago, 
tapioca,  panada,  jellies,  i>tc.  If  no  wine  is  to  be 
had,  bi-andy,  and  i)orter  (an  important  article,  when 
good)  are  to  be  freely  employed,  always  remem- 
bering,  tliHt  if  ihe  strength  of  the  patient  be  not 


supported  by  these  means,  he  will  die  of  debility. 
Dashing  cold  water  over  the  bodv  is  a  remedy  in 
this  disease  of  great  value.  If  delirium  or  insen- 
sibility come  on,  sl^iave  the  head  and  apply  a  blister 
to  it,  or  cloths  wrung  out  of  iced  vinegar  and  wa« 
ter.  If  a  purging  ensue,  it  must  be  stopped,  or  il 
will  prove  fatal;  this  may  be  done  by  the  mixture, 
Xo.  1,  and  by  opium,  which  should  be  given 
throughout  the  disease  in  liberal  doses  every  night. 
The  Cayenne  mixture.  No.  2,  musk  mixture.  No. 
3,  and  the  camphor  mixture.  No.  4,  will  also  Ite 
found  useful.  Great  reliance  is  now  placed  upon 
the  sulph.ite  of  quinine,  which  may  be  taken  in 
doses  of  two  or  three  grains,  four  times  a  day,  dis- 
solved in  a  little  gum  arable  tea,  or  in  pills. 

The  order  of  remedies  then,  in  typhus  fever,  is 
to  open  the  bowels  with  laxatives,  to  use  wine, 
brandy,  porter  and  opium,  freely,  to  dash  c  'd  wa- 
ter over  the  body,  to  give  chicken  water,  jellies, 
tapioca,  sago,  h^c.  to  check  purging,  keep  the  i-oora 
cool  and  clean,  use  the  quinine  mixture,  one  or  all 
of  the  different  mixtures  of  camphor,  musk  oi 
Cayenne  pepper,  to  give  opium  every  night,  and  if 
delirium  come  on,  to  apply  blisters  to  the  heat- 
Bleeding  is,  at  best,  a  doubtful  remedy  in  typhus, 
and  should  never  be  allowed  without  being  order- 
ed by  a  physician;  nine  times  out  of  ten  it  is  cer- 
tain death  to  the  patient. 

No.  1.  Astringent  mixture. — Chalk  mixture, 
4  ounces,  tincture  of  kino,  1  drachm,  lavendei 
compound,  1  drachm,  laudanum,  30  drops.  Dose, 
a  table-spoonful  every  two  or  three  hours,  as  may 
be  required. 

No.  2.  Cayenne  mixture. — Cayenne  pepper,  6 
ounces,  common  salt,  4  drachms,  boiling  water 
and  vinegar,  of  each  a  pint  and  a  half.  Let  them 
remain  in  a  close  vessel  for  an  hour,  then  strain 
through  a  fine  linen  cloth.  The  dose  is  a  table- 
spoonful  every  one  or  two  hours,  according  to  cir» 
cumstances. 

No.  3.  JHusk  mixture. — Musk,  one  drachm, 
gum  arable,  powdered,  one  drachm,  loaf  sugar,  the 
same,  water,  six  ounces.  Rub  up  the  musk  and 
sugar,  adding  the  water  very  gradually.  The  dose 
is  a  tal)le-spoonful  every  two  hours. 

No.  4.  Camphor  mixture. — Camphor,  30  grains 
blanched  almonds,  2  draclims,  loaf  sugar,  l^ 
;  drachms,  peppermint  water,  5  ounces.  Aloistea 
j  the  camphor  with  a  few  drops  of  spirits  of  wine, 
i  and  rub  it  to  a  powder.  The  aim.  "ids  and  sugar 
i  beat  to  a  paste,  add  the  camphor,  and  pour  in  the 
water  gradually.  The  dose  is  a  table-spoonful 
I  every  two  or  three  hours. 

I  Putrid  fever. 

.      Symptoms. — Severe  chills,  astonishing  and  sud- 
I  den  loss  of  strength,   countenance  livid,   and  ex- 
I  pressive  of  horror  and  anxiety,  the  skin  sometimes 
I  burning  to  the  touch,  at  others  the  heat  is  mode- 
j  rate,  the  pulse  is  quick,  small  and  ha.'d,  vomiting 
!  of  bile,  violent  pain  in  the  head,   redness  of  the 
I  eyes,  low  muttering  delirium,  the  tongue  is  cover- 
I  ed  w  ith  a  dark  brown  or  black  looking  crust,  black- 
ish sores  form  about  ih"^  gums,  the  breath  is  very 
offensive,  and,   in  the  latter  stage,  the  urine  also, 
which    deposits  a  dark    sediment,  in  extremely 
bad  cases  blood   is  poured   out   under   the    skin, 
forming    purple   spots,    and  breaks  out  from  the 
nose   and    different  p:u-ts  of  the  body,  the    pulse 
flutters  and  sinks,   hiccup  comes  on,   and   death 
closes  the  horrid  scene. 

Treatment. — As  severe  cses  of  this  disease  are 
apt  to  run  their  career  with  fatal  rapidity,  no  time 
should  be  lost;  bleeding  is  not  admissible,  the  los« 
of  a  few  ounces  of  blood  being  equivalent  to  a  sen- 
tence of  death.  A  gentle  emetic  is  the  first  medi- 
cine to  b"  given  which  having  operated,  shoull  ba 


MKDICIXE. 


20 


lollowod  by  a  tnihl  purgative;  6  or  8  grains  of  calo- 
mel, willi  as  many  of  jalap,  answer  the  pui'ijose. 
fhis  being;  done,  resort  iinmediately  to  the  cold 
"'ftter,  V.  liich  should  l)e  dashed  over  the  body,  as 
already  directed.  If  the  weakness  of  the  ])atient 
be  such,  that  fears  are  entertained  of  his  sinking 
under  the  sliock,  sponge  him  with  vinegar  and  wa- 
ter. V/hen  employed  earli/  in  the  complaint  this 
praotice  produces  the  happiest  results.  As  soon 
as  he  IS  wiped  dry,  and  has  taken  the  wine  if  chill- 
ed, gi\e  10  drops  of  muriatic  acid,  with  8  or  9 
drops  of  laudanum,  in  a  wine  glass  of  tlie  cold  in- 
fusion of  bark,  every  four  liours,  gradually  in- 
creasing the  quautitv  of  tlie  acid  to  twenty  drops 
or  mo;-e  at  a  dose.  Wine  and  water  should  be 
libei-ally  given  in  this  disease,  as  soon  as  the  putrid 
and  tv[)hus  symptoms  show  themselves;  like  every 
thing  else  that  is  used,  it  should  be  taken  cold. 
The  suipiiate  of  quinine,  in  the  same  doses  as  men- 
tioned in  typhus,  is  a  valuable  remedy.  Yest  is 
much  used  in  putrid  fever;  the  dose  is  two  table- 
spoonsful  every  two  or  three  hours,  or  it  may  be 
mixed  in  porter  or  beer,  and  taken  in  small  quan- 
tities very  frequentl}'. 

As  a  wash  for  the  mouth,  nothing  is  better  than 
an  ounce  of  alum  dissolved  in  a  pint  of  water. 
Rest  at  night  must  be  procured  by  opium,  provid>  d 
there  is  no  delirium.  If  towards  the  end  of  the 
complaint,  there  arise  a  gentle  looseness,  accom- 
panied with  a  moisture  on  the  skin,  that  seems 
likely  to  prove  critical,  if  should  not  be  meddled 
v'ith,  but  otherwise,  it  must  be  stopped  by  as- 
tringents. As  this  is  a  highly  contagious  disease, 
all  unnecessary  communication  with  the  sick  should 
be  forbidden.  The  chamber  should  be  kept  cool, 
clean,  and  frequently  sprinkled  with  vinegar,  and 
M  nuisances  be  immediately  removed.  .Much  ad- 
vantage will  result  from  taking  the  patient,  on  the 
very  commencement  of  the  attack,  into  a  new  and 
healthy  atmosphere. 


Hectic  fever. 

This  is  never  a  primary  disease,  but  is  always 
found  as  a  symptom  of  some  other  one,  as  con- 
sumption. 

Symptoms. — Night  sweats,  bowels  costive  at 
fu'st,  then  loose,  alternate  chills  and  flushes,  a  cir- 
cumscribed spot  on  the  cheeks,  a  peculiar  delicacy 
of  complexion  and  emaciation  to  so  great  a  degree, 
that  the  patient  sometimes  looks  like  a  living  ske- 
leton. 

Treatment. — Remove  the  cause,  by  curing  the 
disease  of  which  it  is  a  symptom. 

Injlummation  of  the  brain. 

Si/mptoms. — Intense  [lain  in  the  head,  the  eyes 
incapable  of  bearing  tlie  light,  delirium,  face  flush- 
ed, oppression  at  the  breast,  the  pulse  hard  and 
very  ra[)id,  tongue,  at  first  of  a  fiery  red,  then  yel- 
low, brown  or  black. 

Causes. — Exposure  to  excessive  heat  of  the  sun, 
hlows  on  the  head,  intense  application  to  study, 
intei.iperanee.  Distinguish  it  from  inflammatory 
tever  by  the  pulse,  which  in  the  one  is  full,  strong 
and  regular,  in  the  other,  hard,  quick  and  corded, 
and  by  the  raving  delirium.  From  typhus  by  the 
two  latter  marks. 

Treatment. — Bleed  the  patient  (as  quickly  as 
possible)  until  he  nearly  faints.  tJpon  the  reso- 
lule  employment  of  the  lancet  in  the  onset,  we 
must  place  our  chief  dependence.  The  bowels 
should  be  freely  ojjened  wiih  Epsom  or  Glauber 
salts,  the  head  shaved,  and  a  blister,  or  cloths  dip- 
ped in  iced  vinegar  and  w?':er,  or  pounded  ice,  be 
applied  to  it,  and  the  room  kept  perfectly  cool, 
ilark,  and  quiet,  llice  water,  lemonade,  or  cold 
water,  is  to  be  the  only  diet.  Should  tlie  violence 
2  A 


of  the  dise.tse  not  give  wry  to  these  remedies,  r«*- 
peh.t  the  bleeding  blistering,  &c.  as  often  as  may 
be  necessary.  The  most  vigorous  measures  to  re- 
duce the  inflammation  are  requireil,  or  death  will 
b*^  the  consequence. 

Head-ach. 

Causes. — Some  particular  disease  of  which  it  is 
a  symptom.  Indigestion,  a  foul  stomach,  tight 
cravats  or  shirt  collars,  exposure  to  the  heat  of  the 
run,  a  rushing  of  Mood  into  the  head. 

Treatment. — This  will  vary  according  to  the 
cause.  If  it  arises  from  indigestion,  that  must  be 
attende<l  to.  A  foul  stomach  is  one  of  the  most 
usual  causes  ol  head-ach:  such  is  the  connexion  be- 
tween these  parts,  that  the  one  is  seldom  out  of 
order,  without  notice  being  given  of  it  by  the  other. 
In  this  case,  an  emetic  should  alwavs  be  adminis- 
tered, which,  at  a  day's  interval,  is  to  be  followed 
by  a  purgative.  If  from  the  beating  of  th^  artery 
in  the  temples  and  a  sense  of  f  ilness  in  the  hea<l, 
we  suspect  it  to  originate  from  an  undue  deter- 
mination to  that  part,  bleed  freely,  and  apply  cloths 
dipped  in  cold  water  to  it.  Long  continued  and 
obstinate  head-ach  has  been  frequently  benefited 
by  issues  on  the  back  of  the  neck. 


Inftammation  of  the  eye. 

Siimptoms.  —  Pain,  heat  and  swelling  of  the  parts, 
which  appear  blood-shot,  the  tears  hot  and  scald- 
ing, fever,  intolerance  of  light,  sometimes  when 
the  lids  are  aft'ected,  the  edges  b'-come  ulcerated. 

Causes. — External  injuries,  as  blows,  particles 
of  sand,  kc.  getting  into  them,  exposure  to  cold,  a 
strong  light,  intemperance. 

Treatment. — If  the  complaint  is  caused  by  fo- 
reign bodies,  they  must  be  removed  with  the  point 
of  a  paint  brush,  or  the  end  of  a  piece  of  wire  co- 
vered with  lint,  or  washed  out  by  injecting  warm 
milk  and  water  into  the  eye,  with  a  small  syringe. 
If  particles  of  iron  stick  in  it,  they  ma.y  be  drawn 
out  by  a  magnet,  from  wiiatever  circumstance  it 
may  originate,  tlie  inflammation  is  to  be  subdued 
bj'  bleeding  from  the  arm,  and  from  the  neighoour- 
hood  of  the  eye,  by  a  dozen  or  more  leeches.  The 
bowels  should  be  freely  ojjened  with  Epsom  salts, 
ami  a  cold  lead-water  ])oultice,  enclosed  in  a  piece 
of  thin  gauze,  be  laid  over  the  i)art.  The  roora 
should  be  perfectly  dark,  and  the  diet  extremely 
low.  Weak  brandy  and  water,  lead  water,  or  rose 
water,  may  be  used  as  a  lotion.  If  the  pain  is  very 
severe,  a  small  quantity  of  ecpial  parts  of  lauda- 
imm  and  water  may  be  dropped  into  the  eye.  If 
the  eye  lids  are  ulcerated,  touch  them  with  the 
white  vitriol  ointment.  Bathing  the  eye  frequent- 
ly with  clear  cold  water,  is  a  refreshing  ai.,1  useful 
practice. 

Dimness  of  sight. 

Symptoms. — The  patient  imagines  he  sees  par- 
ticles of  dust,  flies,  and  cobwebs,  floating  in  the 
air,  and  cannot  distinguish  clearly  any  object,  either 
near  to  him,  or  at  a  distance.  Though  the  pu[iil 
sometimes  does  not  contract,  the  eye  is  to  all  ap- 
pearance unchanged. 

Causes. — Pressure  on  the  optic  nerves,  within 
the  scull,  by  tumours,  or  other  causes,  or  an  error 
or  defect  in  the  formatior>  of  the  nerves  themselves, 
drunkenness,  blows  on  the  head,  apoplexy,  exces- 
sive venereal  indulgences. 

Treatment. — Blisters,  issues,  or  a  seton  to  the 
hack  of  the  neck,  snulV,  by  exciting  a  discharge 
from  the  nose,  is  of  use.  Electric  S[)aiks  passe<l 
through  the  forehead,  and  drawn  from  the  eyes,  if 
pei'severed  in  for  a  considerable  time,  may  prove 
eft'ectual.  As  many  causes  of  this  disease  are  se.'xt- 
ed  in  the  intestines  and  stomach,  a  light  emelii' 


?02 


tTNIVERSAL  RECEIPT  BOOK. 


way  i>e  first  given,  and  then  a  succession  of  purga- 
tives for  several  days  or  weeks. 

JVi^ht  dlindness. 
Symptoms. — The  sight  is  perfectly  clear  and  dis- 
tinct during  the  day,  but  completely  lost  at  niglit. 
Causes. — A  diseased  liver,  exposure  to  a  strong 

Tteaiirtent. — This  disease  is  not  common  in  the 
Uniteil  States;  it  is  sometimes,  however,  met  with. 
T)ie  first  thing  to  he  done,  is  to  shade  the  eyes  ly 
a  green  sillc  screen,  and  to  avoid  any  strong  light; 
the  next,  is  to  bathe  the  eye  very  frequently  with 
cold  water,  or  a  wash,  made  by  dissolving  twelve 
'jr  fourteen  grains  of  white  vitriol  in  four  ounces 
of  rose  or  common  water.  Blisters  on  the  tem- 
]iles,  i)Iaced  as  close  to  the  eyes  as  possible,  are 
,iigllly  useful. 

There  are  many  other  diseases  incident  to  the 
eyes,  t^it  none  that  can  be  managed  by  any  but  a 
pliysician  or  surgeon.  When,  therefore,  any  alte- 
ration in  the  structure  of  the  eye  is  perceived,  no 
time  should  be  lost  in  having  recourse  to  one  or 
the  other. 


Inflammation  oftlie  ear. 

Symptoms — Pain  in  the  ear,  which  at  last  either 
gradually  ceases  or  matter  is  discharged  through 
the  opening. 

Causes. — The  accumulation  of  hard  wax,  in- 
sects getting  into  it,  injuries  trom  blows,  &c. 

Treatment. — A  little  warm  olive  oil,  with  an 
equal  part  of  laudanum,  dropped  into  the  ear,  and 
retained  there  by  a  piece  of  wool  or  cotton,  will 
frequently  procure  almost  instant  relief.  If  it  be 
caused  by  hard  wax,  inject  warm  soap  suds  or  salt 
■water  to  soften  it,  and  then,  with  care,  endeavour 
;o  extract  it,  when  the  oil  and  laudanum  may  again 
be  employed.  In  cases  of  great  severity,  a  blister 
may  be  applied  behind  the  eai*.  A  temporary  deaf- 
ness frequently  results  from  this  complaint,  and 
sometimes,  when  matter  is  formed,  the  bones 
of  the  organ  are  destroyed,  and  hearing  is  lost  for- 
ever. 


lileedinff  from  the  nose. 

Causes. — Fulness  of  blood,  violent  exercise,  par- 
ticular i)ositions  of  the  body,  blows,  Sec. 

Treatment, — Keep  the  patient  erect  or  sitting 
with  his  head  thrown  a  little  backwards,  take  off 
his  cravat,  unbutton  his  shirt  collar,  and  expose 
him  freely  to  the  cold  air;  apply  ice  or  cold  vine- 
gar and  water  to  his  testicles,  and  the  back  of  tlie 
neck.  Tf  the  pulse  be  full,  bleed  him  fi'om  the 
arm.  If  these  are  not  sufficient,  moisten  a  plug 
of'linen  with  brandy,  roll  it  in  powdered  alum  and 
screw  it  up  the  nostril.  A  piece  of  cat-gut  may 
also  be  passed  through  the  nostril  into  the  thi-oat, 
drawn  out  at  the  mouth,  and  a  bit  of  sponge  be  fas- 
tened to  it  and  drawn  back  again,  so  as  to  make 
the  sponge  block  up  the  posterior  nostril.  In  doing 
this  it  is  necessary  to  leave  a  piece  of  the  cat-gut 
so  as  to  be  got  liold  of,  in  order  to  withdraw  the 
sponge.  It  is  seldom,  however,  that  the  first  re- 
medies will  not  answer  the  purpose. 


Polypus. 
The  nose  is  subject  to  two  species  of  this  tu- 
mour:— the  pear-shaped  or  pendulous  polypus, 
and  a  flattened  irregular  excrescence,  which  is  ex- 
tremely painful,  and  is  of  a  cancerous  nature.  As 
soon  SL9  any  aft'ection  of  l.'^iis  kind  is  suspected,  ap- 
[ily  to  a  surgeon. 

Cancer  of  the  Up. 
Thj»  tind  of  cancer  always  comrae'  '.es  in  3 


small  crack,  which,  after  a  while,  becomes  exqui- 
sitely painful.  If  closely  examined,  'Jiis  crack  is 
found  to  be  seated  in  a  small  hard  tumcur,  which 
soon  ulcerates,  and  if  not  checked,  extends  the  dis- 
order to  the  throat,  thereby  endangering  life. 

Treatment. — The  knife  is  ilie  only  remedy  tor 
this,  as  well  as  every  other  species  of  cancer,  and 
no  time  should  be  lost  in  resorting  to  a  sursreon. 


JSlercuHal  ulcers  in  the  mouth. 

Large,  dark  looking  ulcers  in  the  mouth  are  n 
common  eftVct  of  the  abuse  of  mercury.  They  may 
be  known  by  the  horrid  smell  of  the  breath,  by  the 
teeth  being  loosened  from  the  gums,  and  by  a  cop- 
pery taste  in  the  mouth. 

Treatme?it. — Omit  all  mercurial  preparations, 
wash  the  mouth  frequently  with  sage  tea  or  vine- 
gar and  water,  (h'ink  freely  of  sarsaparilla  tea,  and 
keep  the  bowels  open  witli  sulphur. 

Ulcers  and  pimples  on  the  tong^ie. 
Small  pimples  are  occasionallj"  found  on  the 
tongue,  which  at  last  form  ulcers.  Sometimes  they 
are  occasioned  by  the  rough  and  projecting  edge 
of  a  broken  or  decayed  tooth:  when  this  is  the 
cause,  the  part  must  be  rounded  by  a  file  or  the 
troth  extracted,  when  the  sore  will  heal  without 
further  trouble.  Whitish  looking  specks,  which 
seem  inclined  to  spread,  are  also  met  with  on  the 
inside  of  the  cheeks  and  lips.  They  are  easily  re- 
moved by  toucliing  their  surfaces  with  burnt  alum. 

Cancel'  of  the  tong^te. 

Cancer  of  the  tongue  commences  like  that  of  the 
lip,  t)elng  a  crack  or  fissure  in  a  small,  hard,  deep 
sealed  tumour  on  the  side  of  the  tongue. 

Treatment. — No  tinie  should  be  lost  in  useless 
attempts  to  cure  it  by  medicines.  The  only  safety 
for  the  paiient  is  in  the  knife,  and  that  at  an  early 
period. 


Enlargement  of  the  uvula. 

The  uvula  is  that  little  tongue-like  appendage 
that  hangs  down  from  the  middle  of  the  fleshy 
curtain  which  divides  the  n.oulli  from  tlie  throat. 
It  is  very  subject  to  inflammation,  the  consequence 
of  which  is,  tiiat  it  becomes  so  long  tliat  its  point 
touches,  and  sometinfs  even  lies  along  the  tongue, 
which  creates  considerable  uneasiness,  and  is  now 
and  then  the  cause  of  a  constant  cough,  which 
finally  ends  in  consumption.  It  is  commonly 
called  the  falling  of  tlie  palate. 

Treatment. — -Strong  gargSes  of  vinegar  and  wa- 
ter, or  a  decoction  of  black  oak  bark,  or  a  watery 
soL-tion  of  alum,  will  frequently  cure  the  com- 
plaint. It  happens  v°ry  frequently,  however,  that 
in  consequence  of  repeated  attacks,  it  becomes 
permanently  lengthened,  and  then  the  only  re- 
source is  to  cut  oft'  the  end  of  it.  If  you  are  near 
a  physician  apply  to  liim,  if  not,  the  operation  is 
so  simple  that  any  man  of  common  dexterity  can 
perform  it,  particularly  as  little  or  no  blood  fol- 
lows the  incision.  Ail  that  is  requisite,  is  vo  seal 
the  patient,  seize  the  part  with  a  hook,  or  a  slendei 
pair  of  pincers,  draw  it  a  little  forward,  and  snij- 
oft' its  point  with  a  pair  of  scissors. 

SxuelUng  of  the  tonsils. 

The  tonsils  are  two  glands  situated  in  the  tliroat, 
one  on  each  side,  which  are  very  apt  to  swell  from 
inflammation  by  colds.  They  sometimes  become 
so  large  as  to  threaten  suffocation. 

Treatment. — In  the  commencement,  this  is  the 
same  as  directed  for  iiflammatory  sore  tliroat, 
which  see.  If  it  does  not  succeed,  apply  to  a  sur- 
geon to  take  thera  awav. 


Mt:DicrNE. 


S(.i 


Inflanjjnatorv  sore  throat.  \ 

St/mpi07ns.—Chi\h  and  flushes  of  heat  succeed-  1 
ing  each  other;  fever;  the  inside  of  the  mouth,  the  I 
throat  anri   tonsils   miuli   inflamed;  swallowing  is 
[)ainful;  hoarseness;  heal  and  darting  pains  in  the 
throat. 

Causes. — Cold;  silting  in  damp  clothes;  wet 
feet;  excessive  exertions  of  voice. 

Distinguish  it  from  putrid  sore  throat  by  the 
fever  being  inflammatory,  &cc. 

Treatment. — An  emetic,  taken  at  a  very  early 
stage  of  this  disorder  will  freipiently  prevent  it 
from  forming.  The  next  step  is  to  bleed  the  pa- 
tient freely,  and  give  him  a  large  dose  of  Ejjsom 
salts.  A  mustard  poultice,  or  blister  to  the  throat, 
is  an  invaluable  application,  and  should  never  be 
neglected.  The  room  should  be  kept  cool  and 
quiet,  and  the  diet  consist  of  barley  or  rice  water. 
The. throat  may  be  gargled  several  times  in  the 
day  with  vinegar  and  water;  inlialing  the  steam  of 
hot  water,  from  the  spout  of  a  tea  pot,  is  of  use. 
If  symptoms  of  putrescency  appear,  treat  it  as  di- 
rected in  putrid  sore  throat. 


Putrid  sore  throat. 

Symptoms. — All  the  marks  of  tyjjhus;  on  the 
second  day  adifliculty  of-  swallowing;  respiration 
hurried;  breath  hot;  skin  dry  and  burning;  a 
quick,  weak  and  ii-regular  pulse;  sv;arlet  patches 
break  out  about  the  lips,  and  the  inside  of  the 
raoulh  and  throat  is  of  a  tiery  red  colour.  About 
the  third  day  blotches  of  a  dark,  red  colour  make 
their  appearance  about  tiie  face  and  neck,  which 
soon  extend  over  the  whole  bodv.  Upon  examin- 
ing the  throat  a  number  of  specks,  between  an  ash 
and  a  dark  brown  co'our  are  observed  on  the  pa- 
late, uvula,  tonsils,  &c.;  a  brown  tur  covers  the 
tongue;  the  lips  are  covered  with  little  vesicles  or 
bladders,  which  burst  and  give  out  a  thin  acrid 
matter,  that  produces  ulceration  wlierever  it 
touches.  In  bad  cases,  the  inside  of  llie  mouth 
and  throat  become  black,  and  are  covered  with  foul 
spreading  ulcers,  wlien  all  the  symptoms  that  cha- 
racterize putrid  fever  ensue. 

Distinguish  it  from  scarlet  fever,  by  the  fever 
being  a  typhus  and  not  inflammatoiy,  by  the  sore 
throat,  dark  tongue,  and  putrid  symptoms;  and 
from  measles,  by  the  absence  of  cough,  sneezing, 
watering  of  the  eyes,  ike. 

Treatment. — Bleeding  in  this  disease  is  abso- 
lutely forbidden.  Tiie  same  may  be  said  of  active 
or  strong  purgatives.  The  iiowels,  however,  should 
be  kept  open  by  mild  laxatives  or  clysters.  If  to- 
wards the  close  of  the  complaint  there  is  any  ob- 
struction, a  few  grains  of  calomel  and  rhubarb 
may  be  given.  Cold  water  dashed  over  the  body 
?s  one  of  the  most  powerful  remedies  wo  can  eim- 
ploy;  it  shoulil  never  be  omitted;  and  as  soon  as 
the  patient  is  dried  and  in  bed,  half  a  pint  of 
strong  mulled  wine  should  be  given  to  him.  This 
practice,  boldly  followed,  frequently  puts  an  end 
to  the  disease. 

Emetics  are  used  in  the  beginning  with  advan- 
tage, but  the  great  and  evident  indication  is  to 
pievent  and  counteract  the  disposition  to  putres- 
cency, and  to  support  the  strength.  For  this  pur- 
pose the  cold  infusion  of  bark,  or  bark  in  substance, 
with  ten  or  twelve  drops  of  muriatic  acid,  and 
dght  or  nine  drops  of  laudanum,  should  be  taken 
frequently,  and  in  large  doses.  Cayenne  pepper 
is  a  valuable  article;  it  may  be  taken  in  pills,  or  in 
the  mixture  before  described,  p.  'iOO.  To  cleanse 
t!ie  throat,  gargle  frequently  nith  vinegar  and  wa- 
ter. Any  looseness  of  the  bowels  must  be  checked 
by  po>erful  astringents.  The  diet  should  consist 
of  ar.ow  root,  jelly,  panada,  tapioca,  and  gruel, 
!uul  the  drink   of  wine  whey,  wine  and  water,  6cc. 


increasing  the  quantity  of  the  wine  accordins,  II 
the  weakness  and  age  of  the  patient.  The  greatest 
cleanliness  is  to  be  observed  in  the  chamber.  As 
this  disease  is  undoubtedly  contagious,  all  unne- 
cessai"-  communication  with  the  sick  room  shouli! 
be  (irevented,  and  those  who  are  compelled  to  be 
wiili  then.,  will  do  well  to  take  a  spoonful  of  the, 
Cayenne  mixture  from  time  to  time,  by  way  oi 
prevention.     It  is  asserted  to  be  a  safe-guard. 

Strictures  in  the  throat. 

Symptoms. — The  first  mark  of  an  obstruction  or 
stricture  in  the  throat,  is  a  slight  difficulty  in 
swallowing  solids,  whi  h  continues  increasing  for 
months,  or  until  the  passage  becomes  so  contracted 
that  the  smallest  particle  of  K  od  cannot  pass,  but 
having  remained  an  instant  at  the  striclured  part, 
is  violently  rejected.  If  the  obstacle  is  not  re- 
moved, the  patient  starves. 

Treatmeiii. — Meddle  not  with  the  complaint 
yourself,  for  you  can  do  nothing  to  relieve  it,  but 
apply  with  all  speed  to  a  surgeon,  and  remember 
that  your  life  is  at  stake. 

Catarrh,  or  cold. 

Symptoms. — A  dull  pain  in  the  head,  swelling 
and  redness  of  the  eyes,  the  effusion  of  a  thin 
acrid  mucus  from  the  nose,  hoarseness,  cough,  fe- 
ver, Ike. 

Treatment. — If  the  symptoms  be  violent,  bleed 
and  give  twenty  drops  of  hartshorn  in  half  a  pint 
of  warm  vinegar  whev.  Hoarhound  and  boneset 
tea,  taken  in  large  quantities,  are  very  useful.  I'he 
patient  should  be  confined  to  his  bed,  and  be  freely 
purged.  If  there  is  great  pain  in  the  breast,  apply 
a  blister  to  it.  To  ease  the  cough  take  2  tea- 
spoonsful  of  No.  1  every  15  minutes,  or  till  relief 
is  obtained. 

The  Influenza  is  nothing  more  than  an  aggra- 
vated stale  of  catarrh,  and  is  to  be  cured  by  the 
same  remedies.  No  cough  or  cold  is  too  ligiit  to 
merit  attention.  Neglected  colds  lay  the  founda- 
tion of  diseases  that  every  year  send  thousands  to 
the  grave. 

No.  1.  Cough  mixture.  Paregoric,  half  an  ounce, 
syrup  of  squills,  I  oz.,  antimonial  wine, 2  drachms, 
water,  six  ounces.  Dose  is  2  teaspoonsful  every  fif- 
teen minutes  till  the  cough  abates. 


Asthma. 

Symptoms. — A  tightness  across  the  breast,  fre- 
quent short  breathing,  attended  with  a  wheezing. 
Increased  by  exertion  and  when  in  bed.  It  comes 
on  in  fits  or  paroxysms. 

Treatment. — If  the  cough  be  violent  and  fre- 
quent, with  great  pain  in  the  breast,  and  the  patient 
be  young  and  robust,  it  will  be  necessary  to  bleed 
him.  In  old  people  it  should  be  resorted  to  with 
caution.  The  tincture  of  digitalis  is  highly  re- 
commended in  asthma.  It  should  be  taken  in  doses 
of  a  very  few  drops  at  first,  and  cautiously  increas- 
ed. If  the  pulse  sinks  under  it,  or  giddiness,  &c. 
is  produced,  it  must  be  laid  aside.  In  fact,  it  is 
hardly  prudent  to  take  this  active  and  dangerous 
article,  except  under  a  physician's  care.  The  Indian 
tobacco  may  be  safely  used  in  i)lace  of  it,  in  doses 
of  a  tea-spoonful  of  the  tincture*  every  half  hour, 
till  relief  is  obtained.  The  dried  roots  of  the  thorn 
apple  and  skunk  cabbage  are  sometimes  smokeil 
through  a  pipe  for  the  same  purpose.  Asthma  is 
a  disease  that  is  seldom  completely  cured  by  art; 
nature,  however,  occasionally  effects  it. 

*  Take  a  sufficient  quantity  of  the  leaves,  stem, 
and  pods  of  the  plant,  put  Ihem  into  a  bottle  and 
fill  it  up  with  brandy  or  spirits,  and  let  it  reiuaiu 
for  a  few  days. 


S04 


UNIVERSAL  RECEIPT  BOOK. 


Pleurisy. 

Symptoms. — A  sharp  pain  or  stitch  in  the  sitle, 
increased  upon  breathing,  inability  of  lying  on  the 
affected  side,  pulse  hard,  quick  and  corded,  tongue 
white. 

Treatment. — Take  away  at  once  from  twelve  to 
^i'^een  ounces  of  blood,  place  a  large  buster  over 
the  side,  and  give  a  full  dose  of  Epsora  salts.  Re- 
peat the  bleeding  as  of.en  as  tt\e  pulse  seems  to 
demand  it,  and  if  expectoration  does  not  come  on, 
appl/  another  blister  close  to  the  first  one.  All 
the  remedies,  for  the  reduction  of  inflammation, 
must  be  actively  employed.  The  patient  should 
be  confined  to  his  bed,  w.:h  the  head  and  shoul- 
ders a  little  elevated,  and  a  warm  decoction  of  the 
twigs  and  leaves  of  the  common  hemlock  taken 
frequently,  and  in  liberal  quantities.  The  diet 
should  always  consist  of  rice  or  barley  water. 

Spitting  of  blood. 

Symptoms. — Blood  of  a  bright  red  colour,  often 
frotijy,  brought  up  by  coughing. 

Causes. — Consumption  and  its  causes,  a  fulness 
of  blood,  r".pture  of  a  blood  vessel  from  any  cause. 
Distinguish  it  from  vomiting  of  blood,  by  its  bright 
C(Jour,  and  being  brought  up  with  coughing. 

Treatment. — Give  the  patient  at  once  a  table- 
spoonful  of  common  salt,  and  direct  him  to  swal- 
low it.  If  the  pulse  is  full,  bleed  him.  The  sugar 
of  lead  has  much  reputation  in  this  complaint;  2 
or  3  grains  of  it,  with  from  a  half  to  a  whole  grain 
of  opium,  may  be  taken  every  5  or  4  hours,  and  in 
severe  cases,  where  the  blood  flows  rapidly,  5  or 
6  grains,  with  two  of  opium,  may  betaken  at  once. 
The  most  perfect  rest  should  be  strictly  enjoined, 
and  the  diet  consist  of  cold  mashed  turnips  or  cold 
rice  water. 


Conswnption. 

Symptoms. — A  short,  dry  cough,  languor  and 
gradual  'oss  of  strength,  pulse  small,  quick,  and 
soft,  pain  in  the  breast,  expectoration  of  a  1^  3lhy 
matter,  that  at  last  becomes  solid  and  yellow,  the 
breathing  grows  more  anxious  and  hurried,  the 
emaciation  and  pain  increase,  hectic  fever,  night 
sweats  and  a  looseness  of  the  bowels  come  on,  and 
the  patient,  unsuspicious  of  danger,  dies.  I 

Causes Neglected  colds,  dissipation,  &c.  Dis- 
tinguish it  by  the  long  continued  dry  cough,  pain  in 
the  breast,  and  great  emaciation,  by  the  substance 
thrown  up  being  pure  pus;  in  common  language, 
matter.  It  is  known  by  its  being  opaque,  mixing 
with  water,  and  heavier  than  it,  so  that  if  thrown 
Into  a  vessel  containing  tliat  fluid,  it  sinks  to  the 
bottom.  When  thrown  upon  hot  coals  it  yields  an 
offensive  odour. 

Treatment. — In  a  confirmed  state  of  consump- 
tion, nothing  that  art  has  hitherto  been  able  to  do, 
can  aftbrd  us  any  solid  hopes  of  a  cure.  When 
once  the  disease  is  firmly  seated  in  the  lungs,  all 
that  is  possible,  is  to  smooth  the  passage  to  the 
grave,  and  perhaps  for  a  while  to  retard  it.  If, 
however,  tlie  disease  is  taken  in  its  very  bud,  much 
may  be  done  by  a  change  of  climate,  a  milk  diet, 
vigorous  and  daily  exercise  on  horseback,  and  by 
carefully  avoiding  cold  and  all  exciting  causes.  A 
removal  to  a  warm  climate  should  be  the  first  step 
taken,  if  practicable:  if  not,  a  voyage  to  sea,  or  a 
long  journey  on  horseback.  A  complete  suit  of 
flannel,  worn  next  the  skin,  is  an  indispensable  ar- 
ticle for  every  one  who  is  even  inclined  to  this 
most  fatal  disorder. 


Paltntatian  of  the  heart 
The  symptoms  jf  Uiis  complaint  must  be  obvi- 
ous from  its  name.     When  it  arises  from  a  dis- 
eased state  of  the  heart  or  its  vessels,  noUiing  can 


be  done  to  cure  it.  The  patient  should  he  taretu! 
to  avoid  a  full  habit  of  body,  and  abstain  from  vio- 
lent exercise  and  sexual  indidgences.  He  should 
live  low,  and  keep  as  (juiet  and  composed  as  pos- 
sible. A  fit  of  anger,  or  any  imprudence,  may  cdst 
him  his  life.  Tliere  is  a  milder  kind  of  this  dis- 
ease, resulting  from  debility,  which  must  be  reme- 
died by  restoring  the  strength  of  the  general  svs- 
tem.  It  is  also  symptomatic  of  other  diseases,  and 
must  be  treated  accordingly. 


Dropsy  of  the  chest. 

Symptoms.— Gvt:\{  difficulty  of  breathing,  which 
is  increased  by  lying  down,  oppression  antl  weight 
at  the  breast,  countenance  pale  or  livid,  and  ex- 
tremely anxious,  great  thirst,  jjulse  irregular  and 
intermitting,  cough,  violent  palpitation  of  the 
heart,  the  patient  can  lie  on  one  side  only,  or  can- 
not lie  down  at  all,  so  that  he  is  obliged  to  sleep 
sitting,  frightful  dreams,  a  feelins;  of  suflbcation, 
&c. 

Treatment. — This  is  another  of  thcrse  diseases 
that  mock  tlie  art  of  man.  To  sr.y  it  is  incurable, 
would  be  liazarding  too  much,  but  ^i« yet,  ithasneai- 
ly  always  proved  so.  All  that  can  be  done  is  to  fol- 
low the  same  plan  that  is  laid  down  for  iht;  treat- 
ment of  dropsy  in  general,  which  consists  of  purg- 
ing, emetics,  and  diuretics.  When  the  water  ap- 
pears to  be  confined  to  one  cavity  of  the  chest,  and 
the  oppression  cannot  be  borne,  some  relief  may 
be  obtained  by  a  surgical  ojieration. 

Inflammation  of  the  stomach. 

Symptoms. — A.fixed  burning  pain  in  the  stomach, 
small,  very  quick  hard  pulse,  sudden  and  great 
weakness,  the  pain  in  the  sto lach  increased  on  the 
slightest  pressure,  vomiting,  hiccup.  To  these 
are  sometimes  adde<l  an  erysipelatous  inflaimma- 
tion,  extending  from  the  mouth  to  the  stomach, 
fainting,  clammy  sweats,  and  death. 

Causes. — Cold  suddenly  applied  to  the  body  or 
stomach,  drinking  largely  of  cold  water  while  very 
warm.  The  striking  in  of  eruptions,  poisons,  gout, 
rheumatism.  Distinguish  it  from  inflammation  of 
the  bowels  by  the  seat  of  the  pain,  which  is  just 
below  the  breast  bone,  in  what  is  called  the  pit  of 
the  stomacii,  the  burning  heat  and  pain  '.here,  by 
the  hiccup  and  voniiting. 

Treatment.  —As  you  value  the  life  of  the  patient 
bleed  him  quickly,  largely,  and  frequently.  The 
only  safety  for  him  is  found  in  the  fearless  use  of 
the  lancet.  'I'he  softness  of  the  pulse  is  here  no 
rule  to  go  by — for  it,  and  the  convulsions,  are  caus- 
ed by  the  disease.  The  rule  is  to  bleed  every  few 
hours  till  the  inflammation  is  subdued.  From  twen- 
ty to  thirty  ounces  may  be  taken  in  a  full  stream 
from  a  robust  man  at  the  begitming,  and  ten  more 
in  6  or  8  hours,  and  so  on.  As  soon  as  he  is  bled, 
01  while  the  blood  is  flowing,  put  him  into  a  warm 
bath,  and  have  a  large  blister  prepared,  which,  af- 
ter he  has  remained  some  time  in  the  bath,  should 
be  applied  directly  over  the  stomach.  A  warm 
laxative  clyster  is  now  to  be  thrown  up,  and  when 
the  stomach  will  retain  it,  give  him  small  quanti- 
ties of  arrow  root  jelly  or  gum  arable  tea,  from 
time  to  time,  with  a  few  drops  of  laudanum.  The 
most  rigid  diet  must  be  observed,  and  the  patient 
kept  very  quiet. 

When  the  inflammation  is  reduced,  and  the  sto- 
mach will  bear  it,  a  grain  of  solid  opium  may  be 
given  occasionally  wlih  advantage.  If  the  disease 
has  been  brought  on  by  poison  taken  into  the  s»< 
mach,  apply  the  remedies  directed  in  such  cases. 
If  mortification  ensues,  death  is  the  inevitable  con- 
sequence. It  may  always  be  expected  to  take  place, 
when  the  lancet  has  not  been  freely  employed  at 
U»e  beginning,  and  known  to  exist,  when  frrm  ihr 


.VrEDICINE. 


lOb 


state  of  torture  we  have  just  described,  there  is  a  | 
<\i(l(leii  change  to  one  of  perfect  ease. 

Cramp  in  the  stomach. 

Symptoms. — Vioi'tnt  spasmodic  pain  in  the  sto-  ; 
macli,  which  is  so  severe,  as  nearly  to  occasion 
fainting. 

Treatment. — Give  50  or  60  drops  of  laudanum, 
in  a  lea-spoonful  of  ether,  with  a  little  hot  wine. 
Apply  bladders  or  bottles  filled  with  warm  water 
lO  the  stomach  and  soles  of  the  feet,  or  put  the  pa- 
tient into  the  warm  bath.  If  the  fii'sl  dose  of  lau- 
danum does  not  relieve  the  pain,  repeal  it. 

Ilicnips. 

Symptoms. — A   spasmodic  affection  of  the  sto» 
mach  and  diaphragm,  producing  the  peculiar  noise,  Ji 
wliich  gives  rise  to  ihe  name. 

Treatment. — Wheji  hiccups  occur  at  the  f  lose 
of  any  disease,  tiiey  mj»y  be  considered  the  iiarbin- 
gers  of  death;  they,  however,  frequently  arise  from 
aciditv  in  the  stomach  and  other  causes.  A  long 
draught  of  cold  water,  a  sudden  surprise  or  fright, 
puts  an  end  to  them.  Ablister  over  the  stomach  may 
be  applied  for  the  same  puiijose.  I  have  succeeded 
in  relieving  a  violent  case  of  hiccups,  that  resisted 
every  other  remedy,  by  the  oil  of  amber,  in  doses 
of  five  drops  everv  10  minutes.  It  may  be  taken 
in  a  little  mint  water. 


Heai't-bitrn. 
This  common  and  distressing  affection  is  most 
generally  connected  with  indigestion.  To  rel"»ve 
It  for  the  moment,  magnesia,  soda,  or  Seltzer 
water,  tnd  water  acidulated  with  sulphuric  acid, 
may  be  employed.  To  cure  the  complaint  re- 
quires the  digestive  powers  to  be  strengthened  by 
tonics,  bitters,  and  the  different  preparations  of 
iron,  &c.  as  directed  for  indigestion.  The  appli- 
cation of  a  blister  over  the  stomach  may  be  of  use. 
'I'he  whi  e  oxyd  of  bismuth  in  6  grain  doses,  three 
•imes  a-day,  taken  in  milk,  has  been  found  of  ser- 
vice. 


Indirestion. 

Symptoms. — Want  of  appetite;  low  spirits;  pains 
^fld  fulness  in  the  stomach;  belching;  a  sour  water 
rising  in  the  mouth;  heartburn;  the  bowels  are  ir- 
regular ai\d  generally  costive;  weakness  and  ema- 
ciation; pulse  small  and  slow;  pain  in  the  head; 
skin  dry;  great  uneasiness  after  eating. 

Causes. — All  those  which  induce  debility;  ex- 
cessive indulgence  in  the  pleasures  of  the  table,  or 
intemperance  in  anyway;  a  sedentary  life,  or  want 
of  exercise;  a  diseased  liver. 

Treatme^it. — In  every  case  of  indigestion,  the 
first  thing  the  patient  should  do,  is  to  abstain  from 
whatever  may  have  tended  to  produce  it.  The 
diet  should  consist  of  animal  food  that  is  light, 
!iourishing,  and  easily  digested.  Roasted  mutton 
.s  perhaps  preferable  to  any  other.  Country  air 
;in<'  constant  exercise  on  horseback  are  invaluable 
remedies  in  this  disease,  which,  as  it  is  generally 
t^ccasioned  by  a  departure  from  natural  habi'  s  T\n<l 
employments,  must  be  relieved  by  a  return  to 
them.  Flannel  should  be  worn  next  the  skin,  and 
care  taken  to  avoid  cold  or  exposure  to  wet.  A 
v/ine  glass  of  the  cold  infusion  of  bark  and  quassia, 
'made  by  placing  one  ounce  of  powJered  bark  and 
one  of  ground  quassia  in  a  close  vessel,  to  which  is 
;idded  a  quart  of  boiling  water;  to  be  kept  simmer- 
ing near  the  fire  until  the  whole  is  reduced  to  a 
pint,)  with  ten  or  twelve  drops  of  the  elixir  of  vi- 
triol, should  be  regularly  taken,  three  times  a  day, 
fur  months.  The  Lo>vels  are  to  be  kept  open  by 
some  warm  laxative  as  rhubarb,  and  the  whole 
tiran  j  braced  ov  the  dailv   ise  of  the  cold  bath. 


The  new  preparation  of  bark  called  sulphate  \ 
quniine,  jiromises  to  be  of  much  use  in  the  cou,- 
plaint  of  which  we  are  speaking.  It  must  be  take-, 
to  the  amount  of  four  grains  a  day,  in  dividtc! 
doses,  either  dissolved  in  water,  or  in  pills.  Weak 
spirits  and  water,  or  a  single  glass  of  sound  old 
Madeira,  may  be  taken  at  dinner,  but  all  malt 
liquors  should  be  avoided.  Much  benefit  hsi*  oec!: 
found  to  rf'sult  from  a  long  continued  use  of  the 
wine  of  iron,  (made  by  taking  iron  filing?  4  ye. 
and  pouring  on  it  four  jjints  of  Madeira  wine;  Um 
it  stand  for  a  month,  shaking  it  frequently,)  a  glass 
of  which  may  be  taken  twice  a  day.  If  the  com 
plaint  arise  from  a  diseased  liver,  recourse  mus> 
be  had  to  tiie  plan  laid  down  for  its  cure. 

Voiratiiiq  of  Mood. 

Symptoms. — A  flow  of  dai^i  blood  from  the  sto- 
mach, preceded  b)'  a  sense  of  weight  and  oppres- 
sion in  that  organ.  The  blood  is  generally  mi.xed 
with  particles  of  food,  kc. 

Distinguish  it  from  spitting  of  blood,  by  its  dark 
colour  and  being  mixed  with  food. 

I'reatment. — If  the  accompanying  symptoms  b^ 
inflammaton",  bleed  and  use  some  cooling  purge; 
if  otherwise,  try  thirty  drops  of  the  muriated  tine- 
ture  of  iron  in  a  glass  of  water,  every  hour  till  the 
bleeding  ceases.  If  the  cause  be  a  diseased  livet 
or  tumour  in  the  neighbourhood,  treat  it  accord- 
ingly. 

Infla'^mation  oj  the  liver. 

Symptoms. — A  dull  pain  in  the  right  side  belovy 
the  rib,  which  is  more  sensible  on  pressure;  an  in- 
ability to  lie  on  the  left  side;  pain  in  the  right 
shoulder;  a  sallow  complexion.  Such  are  the 
symptoms  of  an  acute  attack  of  this  disease.  Thei-e 
is  another  species  of  it  called  chronic,  in  which  its 
approaches  are  so  gradual  that  it  is  a  difficult  mat- 
ter to  determine  its  nature.  It  commences  with  all 
the  symptoms  of  indigestion,  and  ends  in  jaundice 
or  dropsy. 

Caiwes.- -Long  continued  fever  and  ague;  in- 
flammation; acrid  bile;  drunkenness,  or  a  free  use 
of  spirituous  liqnors  is  a  veiy  common  cause;  inju- 
ries from  blows,  &c. 

Distinguish  it  from  pleurisy  by  the  pain  not 
being  so  severe;  and  by  its  extending  to  the  top  o! 
the  shoulder;  by  not  being  able  to  rest  on  the  left 
side. 

Treatment. — Bleed  the  patient  according  to  nis 
age,  strength,  and  the  violence  of  the  pain,  and  if  ne- 
cessary, apply  a  blister  over  the  part,  which  must 
be  kept  open  by  dressing  it  with  the  savin  ointment. 
The  bowels  stiould  be  opened  by  Epsom  salts  or 
calomel  and  jalap.  II  this  does  not  abate  the  symp- 
toms iu  a  few  days,  give  a  calomel  pill  of  one 
grain  every  five  hours,  or  rub  a  drachm  of  the 
strongest  mercurial  ointment  into  the  side  until  the 
gums  are  found  to  be  a  little  sore,  when  the  fric 
tions  or  pills  must  be  discontinued  until  the  mouth 
is  well,  and  then  again  resorted  to  as  before.  II 
an  abscess  points  outwardly,  apply  bread  and  milk 
poultices  to  the  tumour,  omit  the  mercuij  use 
wine,  bark,  and  a  generous  diet.  As  soon  as  mat- 
ter is  to  be  felt  within  it,  open  it  at  its  lowest  and 
most  projecting  part  with  the  point  ot  a  sharp  lan- 
cet, and  let  out  its  contents  very  slowly,  taking 
care  not  to  close  the  wound  till  this  is  corajiletely 
effected.  The  nitric  acid,  in  doses  of  ten  or  twelve 
drops,  three  times  a  day,  gradually  increased,  and 
steadily  persevered  in,  will  sometimes  produce  a 
cure.  The  mercurial  plan,  however,  is  to  be  pre- 
ferred. 

Jaxm(bcc. 
Symptoms. — Languor;  loathing  of  food;  a  biltei 


506 


UNIVERSAL  RECEIPT  ROOK. 


taste  'i  Ae  month;  vomiting;  the  skin  ami  eyes  of 
a  yelloiw  colour;  the  stools  clayey,  and  the  urine 
giving  a  yellow  tinge  to  rags  dipped  in  it.  There 
is  a  lull  pain  in  the  right  side,  under  the  last  I'ib, 
which  is  increased  by  ])ress\n'e.  When  the  pain  is 
sev/  re,  there  is  lever;  the  pulse  hard  and  full,  &c. 
Catisen. — An  interruption  to  the  regular  passage 
of  the  hile,  which  is  carried  into  the  blood,  bile 
being  formed  in  too  great  quantities.  The  first  is 
occasioned  by  gall-stones,  a  diseased  liver,  &c. 
Intemperance  is  a  very  common  cause,  hence  tip- 
plers are  more  subject  to  it  than  others. 

TreattnetU. — If  the  pulse  he  full  and  hard,  the 
pain  great,  and  other  inflammatory  symptoms  be 
present,  blood  is  to  be  taken  away  as  heely  as  the 
age  and  strength  of  the  patient,  and  the  violence  of 
the  pain,  seems  to  demand.  He  should  then  be 
placed  in  a  warm  bath,  and  allowed  to  remain 
there  some  time;  when  removed  to  bed,  a  grain  or 
two  of  opium  may  be  given  every  few  hours  until  the 
pain  is  relieved.  Bladders,  partlj'  filled  with  warm 
water,  or  cloths  wrung  out  of  hot  decoctions  of 
herbs,  may  also  be  applied  to  the  seat  of  the  pain, 
if  the  stomach  be  so  irritable  as  not  to  retain  any 
thing  on  it,  try  fomentations  and  the  effervescing 
mixture,  or  a  blister  to  the  part.  As  soon  as  some 
degree  of  ease  is  obtained  by  these  means,  purga- 
tives must  be  employed,  and  steadily  persevered 
in;  calomel  and  jalap  or  Epsom  salts,  in  the  ordi- 
nary doses,  answer  very  well.  If,  however,  tnis 
cannot  be  done,  and  from  the  pain  being  acute  at 
one  particular  spot,  there  is  reasjnto  suppose  that 
a  gall-stone  is  lodged  there,  the  following  remedy 
may  be  tried,  of  which  one-fifth  or  a  little  less  may 
be  taken  every  morning,  drinkingfreely  of  chicken 
broth,  flaxseed  tea,  or  barley-water  after  it. 

Etiier,  3  drachms,  spirits  of  turpentine,  2  drs. 
Mix  them. 

The  diet  ought  to  be  vegetable,  and  should  the 
disease  have  arisen  from  a  neglected  inflammation 
of  the  liver,  it  must  be  treated  with  mercury. 
(See  inflammation  of  the  liver. )  If  putrid  symp- 
toms show  themselves,  meet  them  with  the  reme- 
dies already  directed  for  such  cases.  Regular  ex- 
ercise (on  horseback,  if  possible)  should  never 
be  neglected  by  persons  subject  to  this  disease. 

Ague  cake. 
This  is  the  vulgar  appellation  for  an  enlarged 
spleen,  and  expresses,  with  much  brief  meaning, 
the  cause  of  the  complaint,  as  it  generally  results 
from  ill-treated  or  obstinate  iutermittents.  It  is, 
however,  not  productive  of  much  uneasiness,  and 
frequently  disappears  of  itself.  The  plan  of  treat- 
ment, if  there  is  acute  pain  in  the  part,  is  to  bleed, 
purge,  and  blister.  If  it  remains  enlarged  after 
this,  mercury  may  be  resorted  to,  as  directed  in 
chronic  inflammation  of  the  liver. 


Inflammation  of  the  intestines. 

Symptoms. — Sharp  pain  in  the  bowels,  which 
shoots  round  the  navel,  and  which  is  increased  by 
pressure,  sudden  loss  of  strength,  vomiting  of  dark 
coloured,  sometimes  excrementitious  matter,  cos- 
tiveness,  small,  quick  and  hard  pulse,  high  colour- 
ed urine. 

Distinguish  it  from  cholic,  by  the  pain  being  in- 
creased by  pressure,  whereas  in  cholic  it  is  reliev- 
ed by  it. 

Treatment. — This  is  another  of  those  formidable 
diseases  that  require  the  most  actively  reducing 
measures  in  the  onset.  From  sixteen  to  twenty 
ounces  of  blood  ought  to  be  taken  away  at  once, 
and  the  patient  placed  in  a  warm  bath,  after  which 
a  large  blister  should  be  applied  to  the  belly. 
Emollient  and  laxative  clysters  may  be  injected 
fi'onu  time  to  time,  and  if  tiie  vomiting  and  irr'ti.' 


I  bility  of  the  stomach  permit  it  to  be  retained,  ffivr 
a  large  dose  of  castor  oil.  If  this  be  rejected^tr> 
I  the  oil  mixture.  No.  1,  or  fifteen  grains  of  calomel 
I  made  into  smaH  pills  antl  taken  at  once.  Thi'^ 
I  however,  (though  one  of  great  importance)  is  a 
secondary  consideration  To  subdue  the  inflam- 
mation by  large  and  repeated  bleedings,  being  tlie 
great  object.  To  effect  this,  if  in  five  or  six  hour, 
after  the  first  bleeding,  the  pain,  &c.  he  not  re- 
lieved, take  away  ten  or  twelve  ounces  more,  and 
so  on  till  that  desirable  object  is  obtained.  The 
diet  should  consist  of  small  quantities  of  barle)-  or 
rice  water  only.  If  in  the  latter  stages  of  tlie  (lis- 
ease,  when  the  inflammation  has  somewhat  subsid- 
ed, an  obstinate  costiveness  be  found  to  resist  all 
the  usual  remedies,  dashing  cold  water  over  tiwj 
belly  will  sometimes  succeed. 

Remember  that  this  complaint  frequently  runs 
its  course  in  a  day  or  two,  and  that,  unless  the  lan- 
cet be  fearlessly  employed  in  the  very  beginning, 
mortification  and  death  will  ensue.  If  a  strangu- 
lated rupture  occasion  the  disease,  the  same,  and 
if  possible,  still  stronger  reasons  exist  for  bleed- 
ing, pre\  iously  to  any  attemps  at  reduction.  Wlien 
certain  quantities  are  mentioned,  it  is  always  to  be 
understood,  that  they  are  applicable  to  robust  men. 
Common  sense  will  dictate  the  necessity  of  dimin 
ishing  them,  as  the  patient  may  fall  more  or  less 
short  of  this  description. 

No.  1.  Oil  mixture. — The  yolk  of  one  egg,  cas- 
tor oil,  2  ounces.  Mix  them  well,  and  add  laven- 
der compound,  2  drachms,  sugar,  1  ounce,  water 
5  ounces.  Mix  them  well.  I'he  dose  is  a  table- 
spoonful  every  hour  till  it  operates,  or  half  the 
quantity  at  once,  the  remainder  in  divided  doses, 
if  no  passage  is  obtaiued  after  a  space  of  foui 
hours. 


Cholera  Morbus. 

Symptoms. — A  violent  vomiting  and  purging  of 
bile,  preceded  by  a  pain  in  the  stomach  and  bow- 
els, quick,  weak  and  fluttering  pulse,  heat,  thirst, 
cold  sweats,  hiccups,  and  sometimes  death  in  a  few 
hours. 

Treatment. — Wash  out  the  stomach  and  bowels 
with  copious  draughts  of  chamomile  tea,  barley  or 
chicken  water,  &c.  and  inject  clysters  of  the  same 
articles.  Bladders  or  bottles  containing  hot  water, 
should  be  applied  to  the  feet,  and  flannel  cloths, 
wrung  out  of  hot  spirits,  be  laid  over  the  stomach. 
When  from  the  quantity  of  barley  water,  &,c.  that 
has  been  taken,  it  is  supposed  that  the  stomach  is 
sufficiently  cleared,  give  two  grains  of  solid  opium 
in  a  pill,  and  repeat  it  every  few  hours  as  the  case 
may  require.  If  the  weakness  be  very  great,  and 
tiie  spasms  so  alarming  as  to  cause  a  fear  of  the 
immediate  result,  the  quantity  of  opium  may  be 
increased  to  six,  eight  or  ten  grains  at  a  dose  for 
an  adult.  If  the  pill  will  not  remain  in  the  sto- 
mach, give  eighty  or  ninety  drops  of  laudanum,  ia 
a  table-spoonful  of  thin  starch,  by  clyster,  and  re- 
peat it  as  often  as  may  be  n<-cessary.  P'ifty  or  sixty 
drops  of  laudanum  in  a  .mail  quantity  of  strong 
mint  tea,  or  the  effervescing  draught,  will  frequent- 
ly succeed  in  allaying  the  irritation.  If  all  tnese 
means  fail,  apply  a  blister  to  the  stomach.  When 
the  violence  of  the  attack  is  over,  give  castor  oil  or 
the  oil  mixture  to  carry  off  the  bile  that  may  re- 
main in  the  bowels.  To  complete  the  recovery, 
and  to  guard  against  a  second  attack,  a  complete 
casing  of  flannel  is  requisite,  together  with  the  use 
of  vegetable  bitters  and  t-^nics.  Persons  subject 
to  this  disease,  should  be  cautious  in  their  diet, 
and  avoid  exposure  to  moist  cold  air. 


Dysentery. 
Symptoms. — Fever,  frequent   small   stools,    au 


MEDlCDfE. 


207 


eonipanied  by  griping,  bearing  down  pains,  the 
discharge  consisting  ot"  pure  blood  or  blood  and 
matter,  sometimes  resembling  tlie  shreds  or  wash- 
ings of  raw  tlesh,  a  constant  desire  to  go  to  stooi, 
vomiting. 

Distinguish  it  from  a  diarrhoea  or  lax,  by  the  fe- 
ver, griping  pains,  and  the  constant  desire  to  era- 
diate the  bowels,  by  the  discliarge  itself  being 
blood,  or  matter  streaked  with  blood,  kc. 

Treatment. — As  dysentery  or  bloody  flux  is  al- 
most alwavs  in  this  country  connected  witli  con- 
siderable Miflanimation,  it  will  be  proper,  ii-  most 
cases,  to  bleed  the  patient  at  the  beg!nni.,g  of  the 
attack;  caution,  however,  is  requisite  in  repeating 
the  operation,  as  typhus  symptoms  sometimes  fol- 
low it.  Whether'  it  be  thought  prudent  to  bleed 
or  not,  repeated  doses  of  castor  oil,  with  clys«ers 
of  the  same,  and  the  application  of  bliste'-s  to  the 
bellv,  should  never  be  omitted.  If  there  is  i.jiich 
vomiting  at  the  commencement,  the  stomach  and 
bowels  may  be  cleansed  by  barley  or  rice  water 
taken  by  the  mouth  and  in  clysters.  As  soon  as 
this  is  effected,  give  a  grain  or  two  of  solid  o[)iuin; 
if  it  be  rejected,  80  or  90  drops  of  laudanum  in  a 
table-spoonful  of  chicken  broth  or  starch,  by  clys- 
ter. The  stomach  may  also  be  bathed  with  a  mix- 
ture of  spirits  of  camphor  and  laudanum,  and  the 
irritation  reduced  by  all  the  means  recommended 
for  the  same  symptoms  in  cholera-morbiis.  The 
diet  should  consist  of  gum  arable  dissolved  in  milk, 
arrow  root  jelly,  barley  water,  &c.  Clysters  of  llie 
same  articles,  with  the  addition  of  an  ounce  of 
olive  oil,  and  twenty  drops  of  laudanum,  may  be 
likewise  injected  several  times  in  the  day.  To- 
wards tlie  latter  end  of  the  complaint,  opium  and 
astringents  are  proper  and  indeed  necessary,  taking 
eare  to  obviate  costiveness  by  occasional  doses  of 
eastor  oil.  I  say  the  latter  end  of  it,  for  in  the 
eommenceraent  they  would  be  hurtful.  In  this 
stage  of  it  also,  if  a  severe  tenesmus,  (or  constant 
desire  to  go  to  stool)  remains,  anodyne  clysters  will 
oe  found  useful,  or,  what  is  more  effectual,  a  couple 
of  grains  of  opium  placed  just  within  the  funda- 
mettt.  The  various  astringents,  which  are  proper 
for  dysentery  in  its  latter  stages,  are  found  below, 
and  may  be  used  with  port  wine  and  Wucer,  as  a 
drink. 

Astnngents. — Chalk  mixture,  4  ounces,  tincture 
cf  kino,  1  drachm,  cinnamon  water,  '2  ounces,  lau- 
danum, ^  drachm.  The  dose  is  a  table-spoonful 
every  two  hours,  or  oftener  if  necessary. — Or, 

Tincture  of  catechu,  2  ounces.  Take  two  tea- 
spoonsful  in  a  little  port  wine  every  hour,  or  often- 
er if  required. — Or, 

Extract  of  logwood,  20  grains,  cinnamon  water, 
2  ounces,  tincture  of  kino,  1  drachm,  sugar,  2 
dracliiiis.     To  be  taken  at  once. 


Diarrhcea  or  lax. 

Symptoms. — Repeated  and  large  discharges  of  a 
Jiin  excreraentitious  matter  by  stool,  attended  with 
griping  and  a  rumoling  noise  in  the  bowels. 

Treatment. — If  the  disease  arises  from  cold,  a 
few  doses  of  the  chalk  mixture.  No.  1,  will  fre- 
quently put  ar  end  to  it.  It  is,  however,  sometimes 
neoessary  to  begin  with  an  emetic  of  twenty  grains 
of  ipecacuanha,  and  then  open  the  bowels  Ly  some 
mild  purgative,  as  castor  oil  or  rhubarb.  Bathing 
the  feet  in  warm  water,  and  copious  draughts  of 
boneset  tea,  will  be  found  of  great  benefit,  if  it 
'jriginatc  from  suppressed  perspiration.  For  the 
same  purpose  also,  from  6  to  10  grains  of  Dover's 
powiler  n.ay  be  t.^ken  a\.  iiigbt,  being  careful  not  to 
tlrink  any  tiling  for  some  time  after  it.  j'-,corms 
are  the  cause,  treat  it  as  directed.  Wl>««2  ' .  is  oc- 
casioned by  mere  weakness,  a^vd  in  the  latter  stages 
iif  i'  ^proceed  from  what  it  may,)  when  every  irri- 


I  tating  matter  is  exj.clled,  opium,   combined  with 

I  astringents,  is  necessary  as  in  the  siir.ilar  period  ol 

I  dysentery.     The  diet  should  consist,  'n  the  begin- 

I  ning,  of  rice,  milk,  sago,  &ic.    and  suoseqo'^ntly  ol 

I  roasted  chicken.      Weak  brandy  and  water,  or  nort 

I  wine  and  water,  maj'  accompan}-  the  chicken  for  9 

common  drink.      Persons  subject    to  complaints 

cf  this  kiiiQ,  should  defend  their  bowels  from  the 

action  of  cold,  by  a  flannel  shirt,  the  feet  and  othei 

parts  of  the  body  should  also  be  kept  warm. 

No.  I.  Chalk  mixture. — Prepareil  chalk,  2  dri 
loaf  sugar,  1  druchm,  rub  them  well  together  in  3 
mortar,  and  add,  gradually,  of  mucilage  of  guna 
arable,  1  ounce,  water,  6  ounces,  lavender  cora^ 
pound,  2  drachms,  laudanum,  30  drops.  The  dose 
is  a  table-spoonful  every  hour  or  oftener.  Shake 
the  bottle  well  before  pouring  out  the  liquid,  or  the 
ohalk  will  be  at  the  bottom. 


Colic. 

Symptoms. — Violent  shooting  pain  that  twisti 
round  the  navel,  the  skin  of  the  belly  drawn  into 
balls,  obstinate  costiveness,  sometimes  a  vomiting 
of  excrement.  Distinguish  it  from  inflammation  oi 
the  bowels,  by  the  pain  being  relieved  by  pressure, 
and  from  other  diseases  by  the  twisting  round  the 
navel,  the  skin  being  drawn  into  balls,  fccc. 

Treatment. — The  first  thing  to  be  done  in  this 
disease  is  to  give  a  large  dose  of  laudanum  in  a  lit- 
tle peppermint  water,  to  open  a  vein,  and  apply  a 
mustard  poultice  below  the  navel.  Fifty,  sixty  oi 
seventy  drops  of  laudanum  may  be  given  at  once, 
as  the  pain  is  more  or  less  violent,  and  the  dose  be 
repeated  in  a  half  hour,  or  less  time,  if  ease  is  not 
procured.  The  quantity  of  blood  to  be  drawn  will 
also  depend  on  the  same  circumstance,  taking  into 
consideration  the  streng<.n  of  the  patient.  In  severe 
cases,  16  ounces  may  be  Cibout  the  mark.  Durirg 
this  time,  if  the  first  doses  of  laudanum  are  found 
inefteclual  in  reducing  the  pain,  and  it  is  very 
great,  eighty  or  ninety  drops  may  be  given  as  a 
clyster  in  a  gill  of  gruel,  or  warm  water.  One 
great  rule  in  the  treatment  of  colic,  where  the  paio 
is  excessive,  is,  to  continue  the  use  of  opium  ia 
such  increased  doses  as  will  relieve  it! — When 
this  is  obtained,  castor  oil  by  the  mouth  and  clys* 
ter  must  he  employed  to  open  the  bowels. 

In  bilious  colic  when  there  is  a  vom'ting  of 
bile,  the  effervescing  draught,  with  thirt^'  Irops  of 
laudanum  may  be  taken,  to  quiet  the  sijraach,  to 
which,  flannels  wrung  out  of  warm  spirits  may  be 
applied.  When  the  vomiting  has  abated,  the  oil 
mixture  or  the  pills  below  should  be  taken  until  a 
free  discharge  is  procured.  If,  notwithstanding 
our  endeavours,  the  dl-ease  proceeds  to  such  an 
extent  aa  to  induce  a  vomiting  of  excrement,  the  to- 
bacco clyster  must  be  tried,  or  an  attempt  be  made 
to  fill  tlie  intestines  with  warm  water.  This  is  don« 
by  forcibly  injecting  it  in  large  quantities,  at  the 
same  time  the  patient  swallows  as  much  as  he  is 
able.  In  this  way,  with  a  proper  syringe,  two  gal- 
lons have  been  sucessfuHy  introduced.  In  all  casej 
of  colic,  when  there  is  oDstinate  costiveness,  an  ex» 
amination  or  the  fundament  should  be  made  with 
tlie  finger.  If  there  are  any  hard,  dry  pieces  of 
excrement  there,  they  may  be  removed  either  by 
the  finger  or  the  handle  of  a  spoon. 

Those  vho  are  subject  to  colic  should  avoid 
fei'raented  liquors,  and  as  much  as  possible,  ve- 
getable food;  be  always  well  clotiied,  and  take  cart 
not  to  expose  themselves  to  cold  Sind  wet.  The 
bowels  should  never  be  allowed  to  remain  costive. 

Pwgative  pills. — Of  calomel  and  jalap,  each  10 
grains,  opium,  one  grain  and  a  half,  tartar  emetic, 
half  a  grain,  oil  of  aniseed,  one  drop.  Make  the 
whole  into  a  mass.  To  be  taken  at  once,  or  divk'n 
it  in  pills  if  the  patient  prefer  it. 


tOR 


UXRT-RSAL  RECEIPT  BOOK. 


Painter''s  colic. 

Symptoms. — Pain  aiul  weiglit  in  the  belly,  belcli- 
mg,  constant  desire  to  go  to  stool,  which  is  inef- 
lediial,  quick  coiitracle(l  pulse,  the  belly  becomes 
nainful  to  the  touch,  and  is  <hawn  into  knots,  con- 
stant colic  ])Rins,  the  patient  sits  in  a  bent  position, 
nfter  a  while  palsy  of  i)art,  or  of'tho  whole  body. 

'IWatineiU. — This  disease  is  but  too  apt  to  end 
in  palsy,  leaving  the  hands  and  limbs  contt-acted 
and  oseJess.  In  every  case  of  colic,  whose  symp- 
toms resemble  the  above,  if  the  person  has  been 
exposed  to  lead  in  any  of  its  shapes,  all  doubt  on 
the  subject  vanishes. 

If  from  the  violence  of  the  attack  an  inflamma- 
tion of  the  bowels  be  feared,  bleed  according  to 
the  age,  &c.  of  the  patient.  Give  laudanum  in 
large  doses,  and  rub  the  belly  well  with  warm  spi- 
rits, and  place  him  in  a  bath  as  hot  as  he  can  bear 
it.  As  soon  as  he  is  well  dried,  and  has  rested  in 
bed  a  few  minutes,  take  him  up,  and  ('ash  a  bucket 
of  cold  waier  over  his  belly  and  thighs,  or  mix 
an  ounce  of  calcined  magnesia  in  a  pint  of  milk, 
and  give  a  wine-glassful  every  half  hour,  until  ease 
is  obtained.  If  this,  with  castor  oil  ijy  the  mouth 
and  in  clysters,  will  not  i)roduce  a  stool,  apply  a 
large  blister  to  the  belly.  As  soon  as  the  symptoms 
are  somewhat  abated,  castor  oil  or  laxative  clysters 
may  oe  resorted  to  lor  the  purpose  of  keeping  the 
body  open;  and  to  guard  against  a  return,  small 
doses  of  opium  should  be  taken  from  time  to  time. 
Bitters,  the  ditt'erent  preparations  of  iron,  bark, 
&c.  arc  necessary  to  restore  the  strength  of  the 
system.  A  modern  physician  of  great  eminence, 
recommends,  (in  all  cases,  where  the  disease  is 
clearly  owing  to  lead)  a  salivation,  by  rubbing  in, 
on  the  wrists,  night  and  morning,  one  drachm  of 
strong  mercurial  ointment. 


Worms. 

Symptoms. — Tntolerable  itching  at  the  nose, 
sometimes  at  the  fundament,  disagreeable  breath, 
grinding  of  the  teeth  and  starting  during  sleep, 
hardness  of  the  belly,  gradual  emaciation,  colic, 
and  sometimes  convulsions. 

Treatment. — This  will  vary  according  to  the 
kind  of  worm  that  is  to  be  destroyed.  They  are 
of  three  kinds: 

'/'Ae  wMte  thread  luorm 

Reserr  'es  a  small  piece  of  white  thread,  and  is 
usually  found  near  the  fundament,  at  the  lower  end 
of  the  guts,  where  it,  produces  a  contraction  of  the 
parts,  and  a  most  intolerable  itching.  Clysters  of 
lime  water  will  frequently  bring  whole  nests  of 
them  away,  and  procure  'nstant  relief.  The  tinc- 
ture of  alces,  below,  however,  is  by  for  the  best 
remedy  known,  for  not  only  this,  but  the  round 
worm. 

Tincture  of  aloes. — Socotorine  aloes,  1  ounce, 
liquorice,  '2  ounces,  coriander  seeds,  half  an  ounce, 
gin,  1  pint.  Digest  in  a  bottle  for  a  week,  shak- 
ing t'.ie  bottle  frequently,  then  strain.  The  dose 
for  a  child  is  a  tea-spooi.f'"I  every  morning,  for  an 
adult  two  table-spoonsful,  with  half  the  quantity 
of  a  strong  decoction  of  the  Carolina  pink  root. 
The  roiv.id  ivonn 

Occupies  the  small  intestines  and  sometimes  the 
Btoraach.  It  is  of  various  lengths,  from  3  to  8  or 
more  inches.  If  the  tincture  of  aloes  fail  to  re- 
move it,  the  pink  root  may  be  taken  in  decoction, 
or  in  powder,  in  doses  of  60  or  80  grains,  to  be  fol- 
lowed after  three  or  four  days  by  ten  or  fifteen 
grains  of  calomel.  Cowhage,  in  molasses  or  honey, 
with  a  dose  of  castor  oil  every  third  day,  has  been 
very  highly  extolled.  In  cases  where  all  other  I 
means  have  failed,  tobacco  leaves, pcunded  with  vi- 
negar and  applied  to  the  belly,  have  produced  the  | 
desired  efiect.  | 


The  tape  -worm 

Inhabits  the  whole  of  the  internal  canal,  and  fre 
queniy  defies  all  our  efforts  to  get  him  out  of  it 
Large  doses  of  spirits  of  turpentine,  from  one  ta 
two  ounces,  in  barley  water,  have  been  advantage- 
ously employed  for  this  purpose.  If  the  spirits  ot 
turpentine  be  tried,  large  quantities  of  gruel  oi 
barley  water  should  be  used  with  it,  in  order  to 
prevent  its  irritating  the  stomach  and  kidneys. 

By  whatever  means  these  troublesome  guests  ar<; 
got  rill  of,  the  patient  should  be  careful  to  strengthen 
his  system  and  bowels,  by  a  course  of  bark,  bitters, 
wine,  &•;.  and  to  use  a  great  proportion  of  animal 
food  in  his  diet.  Repeated  purging  with  calomel 
is,  perhaps,  as  effectual  a  remedj  for  worms  as  we 
have,  particularly  if  succeeded  by  the  pink  root  tea 

Inflammation  of  the  kidneys. 

Symptoms. — Deep  seated  pain  in  the  small  of  the 
back,  urine  high-coloured  and  small  in  quantity, 
sometimes  bloody,  sickness  at  the  stomach,  vo- 
miting. 

Treatment. — This  will  depend  upon  the  cause. 
If  it  proceed  from  gravel,  the  plan  to  be  pursued 
will  be  detailed  under  that  head.  If  it  arise  from 
any  other,  bleed  the  patient  freely,  repeat  it  in  ten 
or  twelve  hours,  if  necessary,  and  put  him  into  a 
warm  bath.  Twenty  grains  or  more  of  the  uva- 
uisi,  with  half  a  grain  of  opium  three  times  a  day, 
accompanied  by  small  quantities  of  warm  barley 
or  rice  water,  is  one  of  the  most  valuable  remedies 
we  are  in  )iossession  of.  The  diit,  during  the  at- 
tack, should  consist  of  mucilaginous  drinks  only, 
which  must  be  frequently  taken,  notwithstanding 
they  may  be  rejected  by  vomiting. 

Gravel. 

Symptoms. — A  fixed  pain  in  the  loins,  numbness 
of  the  ttiigh,  constant  vomiting,  retraction  of  the 
testicle,  urine  small  in  quantity,  voided  with  pain, 
and  sometimes  bloody.  As  the  gravel  passes  from 
the  kidney  into  the  bladder,  the  pain  is  so  acute  as 
to  occasion  fainting,  &c.  &c. 

I'reatment. — Bleed  the  patient  freely,  and  put 
him  i-iito  a  warm  bath,  where  he  should  remain 
some  time.  Meanwhile  an  emollient  and  anodyne 
clyster  should  be  got  ready,  which  must  be  given 
to  him  as  soon  as  he  leaves  it.  Cloths  wrung  out  of 
decoctions  of  herbs  or  warm  spirits  and  water, 
shouhi  be  applied  to  the  part,  and  small  quantities 
of  warm  gum  arable  tea  or  barley  water  be  taken 
frequently.  A  grain  of  opium,  every  two  hours, 
will  be  found  useful.  Strong  coffee,  without  sugar 
or  cream,  sometimes  acts  like  a  charm  in  soothing 
the  pain:  twenty  drops  of  the  spirits  of  turpentine, 
taken  on  a  lump  of  sugar  every  half  hour,  is  said, 
by  high  authority,  to  do  the  same.  If  the  irrita- 
tion of  the  stomach  is  very  great,  the  eftervescing 
draught,  with  30  or  40  drops  of  laudanum,  may  be 
tried.  When  \\vi  pain,  &c.  is  somewhat  abated, 
the  bowels  should  be  opened  with  castor  oil.  The 
uva-ursi,  as  before  mentioned,  is  one  of  the  most 
valuable  remedies  in  all  diseases  of  the  kidneys 
that  we  have.  Blisters  in  all  such  cases  are  never 
to  be  applied.  Persons  subject  to  this  oistressing 
complaint,  should  be  careful  to  avoid  acids  and 
fermented  liquors  of  all  kinds,  including  the  red 
wines,  beer,  pickles,  &c.  For  a  common  drink, 
soft  water,  or  the  seltzer  and  soda  waters  are  to 
be  preferred.  When  any  threatening  symptoms 
are  pei-ceivcd,  recourse  should  be  had  to  the  uva- 
ursi,  in  small  doses  of  ten  or  twelve  gr'iixs,  with 
half  a  grain  of  opium  three  times  a  day,  to  je  con- 
tinued for  weeks. 


Inflammation  of  the  bladder. 
Symptoms. — Pain  and  S'velling  of  the  bladaei 


MEDICINE. 


20«» 


the  pain  increased  by  pressure,  a  frequent  desire  to 
riiHke  water,  which  either  comes  away  in  small 
HaaiUities  or  is  totally  suppressed.  ' 

'/'reatmejit. — Hleed  the  patient  freely,  according 
(o  his  ai^e  and  strength,  and  put  him  in  the  warm 
Datli.  Injeet  mucilaifiiious  and  laxa'.ive  clysters, 
anil  pursue  the  e.vact  jilan  of  treatment  that  is  re- 
roiii.nended  for  the  cause  from  which  it  may  pro- 
need.     See  suppression  of  urine,  &c. 

T>iffi~ultij  of  urine. 

Symptoms. — A  fre(|uent  desire  to  make  water, 
Httonded  with  pain,  heat,  and  difficulty  in  doing  so; 
a  fulness  in  the  bladder. 

Ticatmeiil. — If  it  arise  from  simple  irritation 
by  blisters,  &c.  plentiful  draughts  of  warm  licjuids, 
as  gum  arable  or  barley  water  will  be  sufficient  to 
remove  it.  If  from  anj'  other  cause,  a  bladder  lial' 
iilled  w  ith  warm  water,  or  cloths  wrung  out  of  a 
warm  decoction  of  herbs,  should  bekejit  consta  Jy 
applied  over  the  parts,  and  mild  clysters  of  chin 
SliU'ch  be  frequently  injected. 

Suppression  of  urine. 

Sjmptoms. — fain  and  swelling  of  the  bladder, 
violent  and  fruitless  attempts  to  make  water,  at- 
tended with  excruciating  pain,  &c. 

Treatment. — As  a  total  suppression  of  urine  is 
1  always  attended  with  considerable  danger,  there 
should  be  no  delay  in  endeavouring  to  remove  it. 
The  first  step  is  to  bleed  the  patient,  who  should 
jmmediatel)'  after  be  placed  in  the  warm  bath. 
While  he  is  there,  a  laxative  and  anodyne  clyster 
must  be  got  ready,  which  is  to  be  given  as  soon  as 
he  leaves  it,  and  frequently  repeated.  In  the  mean 
time  the  warm  fomentations,  and  bladder  of  hot 
water  must  be  kept  applied,  and  tne  mixture  below 
be  taken  every  three  or  four  hours.  If  there  be  any 
difficulty  in  procuring  it,  twenty  drops  of  laudanum 
m  a  little  warm  barley  or  rice  water,  or  a  decoc- 
tion of  the  dandelion,  will  answer  in  stead.  Warm 
r  sweet  oil  or  milk  and  water  may  be  injected  up  the 
urethra,  and  6  or  8  grains  of  camphor  in  a  little 
milk  be  taken  every  hour. 

If  no  relief  is  obtained  by  these  means,  apply 
snow  or  ice  to  the  bladder,  or  make  the  patient 
stand  on  a  cold  brick,  or  stone  favement,  and  dash 
c  /Id  wa^er  over  his  thighs,  and  if  this  fail,  try  the 
tobacco  clyster,  which  sometimes  succeeds  after 
f  verv  thing  else  has  been  resorted  to  in  vain.  If  a 
c  iilietei'  can  be  procured,  try  to  pass  it  into  the 
iiladder  while  in  the  bath.  If  the  patient  himself 
cannot  do  it,  let  a  handy  triend  attempt  it;  if  foiled 
111  one  position,  try  another,  success  is  of  the  ut- 
most impoi-tance,  for  there  is  nothing  but  an  ope- 
ration, in  the  event  of  its  not  being  obtained,  that 
tail  save  Ills. 

In  every  case  of  suppression  of  urina,  the  order 
(if  remedies  then  are,  blood-letting,  the  warm  bath, 
laxatives  and  anodyne  clysters,  fomentations,  or 
ijladders  half  filled  with  warm  water  over  the  lower 
bellv,  caTiphor  and  milk  every  hour,  or  every  three 
Hours,  passing  tlie  catheter,  dashing  cold  water 
over  the  thighs  and  legs,  or  applying  snow  or  ice 
to  the  bladder,  and  lastly,  the  tobacco  clyster. 

^Mixture. — Mucilage  of  gum  arable,  1^  ounce, 
olive  oil,  '2  drachms.  Rub  them  well  together,  and 
add  ether,  1  urachro,  laudanum,  30  drops. 

Incontinency  of  urine. 

Symptoms. — An  involuntary  dribbling  or  flow  of 
wine. 

Treatment. — If  it  arises  from  a  relaxation  or 
weakness  of  the  parts,  use  the  cold  bath  daily,  ap- 
ply blisters  between  the  fundament  anr"  the  bag, 
Had  have  recourse  to  bark  and  the  different  tonics 


as  iron,  &c.  recommended  in  indigestion.  Twenty 
or  thirty  grains  of  the  uva  nrsi,  twice  or  three 
times  a  day,  with  half  a  pint  nf  lime  water  after 
each  dose,  may  also  be  tried.  If  the  disease  is  oc- 
casioned by  a  palsy  of  the  parts,  the  tincture  of 
Spanish  flies  may  be  oi  service.  If  a  stone  in  the 
bladder  is  the  cause,  ajiply  to  a  surgeon  to  cut  i* 
out.  In  the  mean  time,  some  kind  of  vessel  should 
be  attached  to  the  yard,  to  receive  the  urine,  in  oi"- 
der  to  prevent  it  from  excoriating  the  parts. 

Stone  in  the  b/adder. 

Symptoms. — A  ft'ecpient  desire  to  make  water 
which  comes  away  in  small  quantities  at  a  time, 
and  is  often  suddenly  interrupted,  the  last  drops  oi 
' .  occasioning  pain  in  the  head  of  the  yard,  riding 
over  a  rough  road,  or  any  irregular  motion  or  jolt- 
ing, causes  excruciating  pain  and  bloody  urine,  ac- 
companied with  a  constant  desire  to  go  to  stool_ 
itching  of  the  fundament,  a  numbness  in  the  thighs, 
1*4C.,  retraction  or  drawing  up  c    tne  testicle. 

Treatment. — Cutting  out  the  stone  is  the  only 
remedy. 

Diabetes,  or  an  imm .  derate  ftoio  of  urine. 

Symptoms. — Frequent  discharges  of  large  quan- 
tities of  urinj,  which  is  sometimes  of  a  sweet  taste, 
skin  di-y,  bowels  costive,  appetite  voracious,  weak- 
ness, and  gi-adual  emaciation  of  the  whole  body. 

Treatment. — The  principal  remedy  foi'  the  cure 
of  this  disease,  consists  in  confining  the  patient  to 
a  diet  composed  exclusively  of  animal  food.  Blis- 
ters may,  also,  be  apjilied  over  the  kidneys,  and 
kept  ojien  with  the  savin  ointment.  The  prescrip- 
tion below  has  proved  eminently  successful.  The 
carbonate  of  ammonia,  in  doses  of  11  or  12  grains 
three  times  a  day,  is  strongly  recommended,  upon 
high  authority.  In  addi''on  to  these,  opium  in  li- 
beral doses,  exercise  on  horseback,  the  flesh-brush, 
and  flannel  next  the  skin,  are  not  1 1  be  neglected. 
The  bowels  should  be  ke'^.t  open  Ly  rhubarb. 

Prescription. — Peruvian  bark,  uva  ursi,  of  each 
"iO  grains,  o[)ium  ^  jrain.  Make  a  powder,  to  be 
taken  thi-ee  times  a  day  with  lime  water. 


I  Dropsy  of  the  belly. 

Symptoms. — A  swelling  of  Uie  belly,  from  wa- 
;  ter  contained    in   it,  preceded    by  a  diminution  of 
{  urine,  dry  skin,  and  oppression  at  the  breast. 
I       Treatment. — One  of  the  most  valuable  remedies 
I  fordripsy  is  found  in  the  eiaterium,  one-fourth  of 
1  a  grain  of  which  is  a  dose.     As  it  is  a  most  active 
1  article,  it  is  proper  to  begin  with  one-sixteenth  of 
a  p-rain  daily,  which  may  be  cautiously  increased  to 
a  fourth,  or  till  it  is  found  to  exert  its  full  powers  by 
bringing  away  large  watery  stools.    From  an  ounce 
to  an  ounce  and  a  half  of  cream  («  tartar,  dissolv- 
ed in  water,  and  taken  daily,  has  frequently  suc- 
ceeded in  removing  the  complaint.     As  objections 
are  sometimes  made  to  the  quantity  of  this  lattei 
I  article,  ^  an  oz.  of  it,  with  1  oi  '2  grs.  of  gamboge, 
'  every  other  day,  may  be  substituted  for  it.      Six 
grains  of  calomel,  with  one  or  two  of  gamboge, 
taken  twice  or  three  times  a  week,  have  cured  the 
disease.  Bathing  the  feet  before  going  to  bed,  and 
taking  immediately  after  20  grains  of  Dover's  pow- 
i  der,  by  producing  copious  sweating,  has  produced 
I  the  same  eft'ect. 

Dropsy  is,  notwithstanding,  a  difficult  liisease  to 
cure.  It  must  be  attempted,  however,  by  the  use 
of  such  articles  as  we  have  mentioned,  beginning 
with  the  first,  ai.d  if  it  fail,  proceeding  to  the  next 
and  so  on  If  the  swelling  increases  to  such  an 
'  extent  as  to  be  ab.eolutely  insupportable,  send  for  a 
surgeon  to  draw  oflf  the  water.  At  the  decline  of 
I  the  disease,  the  strength  must  be    suprio^-ted  and 

'S  2 


SIO 


UNIVERSAL  RECEIPT  BOOK. 


restored  by  hark,  wine,  and  the  tonic  plan  recom- 
mended t'ur  indigestion. 

Tympany. 
Symptoim. — T'he  symptoms  of  tympany,  or  a 
collection  of  air  eitlier  in  tlie  intestines  themselves 
or  in  tlie  cavity  of  the  belly,  are  more  or  *ss  p;ra- 
(hial  ill  their  approach.  When  the  disease  lies 
within  ihe  intestines,  it  commences  with  wind  in 
the  stomach  and  bowels,  which  keeps  up  a  con- 
stant nitnbling,  belching,  kc,  colic,  costiveness, 
diminution  of  urine,  want  of  appetite,  &c.  Wh'  n 
•t  is  in  the  cavity  of  the  belly,  and  outside  the  in- 
testines, the  swelling  is  much  greater,  and  very 
elastic,  when  it  is  sliuck,  giving  a  hollow  sound 
like  a  drum;  thei-e  is  no  belching,  &c. 

'J'reatmeriS. — If  the  complaint  is  witliin  the  in- 
(^stines,  keep  the  nozzle  of  a  clyster-pipe  up  tlie 
.mdament,  to  permit  the  wind  to  pass  through  it, 
in  order  to  diminish  the  pressure  on  the  bowels. 
Warm  mint  tea,  ginger,  horse-radish,  ether,  Cay- 
enne pe\)per,  spices  and  essential  oils,  with  laxa- 
tive medicines  and  clysters,  should  he  freely  used, 
with  a  moderately  tight  broad  bandage  round  the 
belly.  If  these  means  do  not  answer  tlie  end,  warm 
and  active  (lurges  n.ast  be  resorted  to,  such  as  the 
compound  tincture  of  senna  or  jalap.  If  no  relief 
is  obtained,  and  the  costiveness  continues  obstinate, 
apply  pounded  ice  to  the  belly.  Rubbing  it  with 
turpentine  may,  also,  prove  useful.  It  is  very  apt 
to  terminate  in  death. 


Gonorrhaa,   or  clap. 

Symptoms. — A  tingling  sensation  at  the  end  of 
the  vanl,  which  swells,  looks  red  and  inflamed, 
followed  by  a  discharge  of  matter  that  stains  the 
linen,  first  of  a  whiiish,  then  of  a  yellow  or  green 
colour,  a  scalding  pain  in  making  water,  involun- 
tary and  painful  erections. 

Treatment. — There  are  two  kinds  of  this  afiec- 
tion,  the  mild  an'l  the  virulent.  The  first  is  of  so 
trivial  a  nature,  that  plentiful  draughts  of  any 
soothing  liquid,  as  bailey  water  or  flaxseed  tea, 
with  a  low  diet,  are  sufficient  to  remove  it.  The 
second  produces  etl'ects  more  or  less  violent  on  dif- 
tjrcnt  persons,  and  occasionally  resists  foi'  months 
.■very  remedy  that  can  be  thought  of  If  there  be 
Tiuch  pain  and  inflammaliou  in  the  penis,  apply  a 
Jread  and  milk  poultice  to  it,  take  a  dose  of  salts, 
•»nd  lose  some  blood.  This  is  the  more  necessary 
if  in  conseriuence  of  the  swelling  of  the  foreskin  it 
cannot  be  drawn  back,  or  being  back,  cannot  be 
drawn  forward.  In  the  mean  time,  take  pretty 
large  doses  of  the  balsam  copaivse,  daily.  A  very 
low  diet  should  be  adhered  to,  and  the  pat'ent  re- 
main perfectly  quiet. 

A  painful  incurvation  of  the  yard,  called  a  chor- 
dee,  may  be  relieved  by  dijijung  it  into  cold  water, 
or  surrounding  it  with  clotiis  soaked  in  laudanum. 
To  prevent  't,  take  50  or  60  drops  of  the  latter  ar- 
ticle on  going  to  bed. 

If  in  consequence  of  violent  exercise,  or  Strong 
njeclions,  the  testicles  swell,  confine  the  patient 
m  his  back,  bleed  and  purge  him.  Pounded  ice 
'I-  snow,  or  cloths  di|)ped  in  cold  vinegar  or  water, 
•hould  also  be  applied  to  the  parts,  and  a  very  low 
lief;  Strictly  observed.  If,  from  the  same  cause, 
the  glands  in  the  grcin  are  enlarged,  treat  them  in 
like  maimer. 


Gteet. 


Svmptains. — The  weeping  of  a  thin  glairy  fluid, 
tiKe'tlie  wliite  ot  an  egg,  Irom  the  penis,  caused  by 
u  long  continued  clap. 

TreatnitnU. — A  gleet  -f  exceedingly  difficult  to 
get  rid  of,  and  freipieiiily  dei.es  every  eftbrt  licit  is 
made  for  that  purpose.  It  must  be  attempted,  how- 


ever, by  the  daily  use  of  tfie  cold  hath,  aiui  3<1 
drops  of  the  muriated  tincture  of  iron,  taken  llire* 
ninies  a  day,  for  months,  in  a  glass  of  the  cold  in- 
fusion of  bark.  The  best  advice  to  be  given  in 
this  case  is  to  apply  at  once  to  E.n  intelligent  sur. 
geon. 

Iwohinlary  emissions. 

Symptoms. — An  involuntary  emission  of  semen 
during  sleep,  inducing  great  emaciation  and  de- 
bility. 

Treatment. — Abstain  from  all  sexual  indulgence 
and  lascivious  ideas  or  books,  sleep  on  a  hard  bed, 
use  the  cold  bath  daily,  with  a  generors  and  nour- 
ishing diet.  (Chalybeate  water  ar-:*  all  the  different 
preparations  of  iron,  with  the  cold  iiiii.f,'.nn  of  bark 
and  elixir  of  vitriol,  as  directed  for  indigestion, 
should  be  freely  employed. 

Strictures. 

Symptoms. — A  difficulty  in  passing  water,  which, 
instead  of  flowing  in  a  full  stream,  either  dribbles 
away,  twists  like  a  corkscrew,  or  splits  and  forks 
in  two  or  three  directions.  They  are  occasioned 
by  strong  iiije'itions,  long  continued  or  ill  treated 
clap.  The  cause,  however,  is  not  always  to  be 
satisfactorily  ascertained. 

Treatment. — Procure  several  bougies  of  different 
sizes.  Take  the  largest  one,  dip  it  in  sweet  oil, 
and  pass  it  into  the  urethra  till  it  meets  with  the 
stricture,  then  make  a  mark  on  tlie  bougie,  so  that 
when  it  is  withdrawn,  you  can  tell  how  far  ilown 
the  passage  the  obstruction  exists,  and  having  as- 
certained this,  take  the  smallest  one,  well  oiled, 
and  endeavour  to  pass  it  an  inch  or  two  beyond  the 
stricture.  If  this.can  be  accomplislied,  let  it  re- 
main so  a  few  minutes.  This  must  be  repeated 
every  day,  letting  the  instrument  remain  somewhat 
longer  each  time  it  is  passed,  and  after  a  few  days, 
using  one  a  little  larger,  and  so  on  progressivt  ly, 
u.itil  the  lai'gest  one  can  be  introduced.  If  this 
fiiils,  apply  to  a  surgeon,  who  will  destroy  ii  wiib 
caustic. 


Syp/iilis,  or  pox. 

Symptoms. — Chancres  and  buboes  are  among 
the  first  symptoms  of  this  dreadful  malady,  which, 
if  not  checked,  goes  on  to  cause  an  ulcerated 
throat,  nodes,  a  destruction  of  the  bones  and  cartil- 
ages of  the  nose,  and  the  palate.  The  voice  is 
lost,  the  hair  falls  ofl',  foul  spreading  ulcers  show 
themselves  all  over  the  body,  the  stench  of  wiiich 
is  insuiiportable,  ami  before  he  dies,  the  miserable 
victim  to  it  becomes  a  loathsome  mass  of  corruj)- 
tion. 

A  chancre  at  first  resembles  a  piraple,  with  a 
little  pit  or  depression  containing  matter,  wliicli 
soon  becomes  an  ulcer,  with  an  irregular  thickened 
edge,  covered  with  a  tough,  ash-cohmred  matter, 
the  basis  of  which  is  hard  and  surrounded  by  in- 
flammat'on.  It  is  generally  found  on  the  foreskin 
or  head  -.."'heyard. 

A  bubo  is  an  enlargement  of  a  gland  in  the 
groin,  beginn-ng  ir  a  small  hard  lump,  not  bigger 
than  abean,aiid  incf^-ing  to  the  size  of  a  hen's  egp 

A  node  is  a  hard  tumour  firmed  on  a  bone. 

Treatment. — Apply  at  once  to  an  inlelligent 
jihysician.  If  this  be  impossiole,  confine  the  pa- 
tient to  an  extraordinary  low  diet,  and  kee[)  tfit 
parts  clean.  A  strong  decoction  ot  guaiacuin  and 
sarsaparilla  may  be  used  daily,  and  all  stimulating 
substances  must  be  avoided,  livery  one  has  som« 
infallible  receipt  to  cure  this  disorder;  but  in  nine 
cases  out  of  ten  the  remerly  proves  worse  than  the 
disease.  ^  •>  for  the  chancres,  touch  them  with 
lunar  caustic,  and  apply  a  little  piece  of  rag  to 
Uiem,  smeai-ed  with  red  precipitate  ointment.     M 


MEDICINE. 


211 


ther  sre  situated  i«nf1er  the  foreskin,  V^rch  is  held 
over  the  head  of  toe  vard  hv  a  permanent  pliymosis, 
It  (the  foreski(i)  must  he  slit  np.  If  there  is  a  buho, 
app'y  thirty  leeches,  and  then  cover  it  with  several 
hlisters,  one  after  another.  If  this  does  not  pre- 
vent its  inch  aslng;,  and  the  formation  of  matter  is 
inevitable,  apply  poultiees  to  it,  aiul  as  soon  as  a 
fliK'luation  can  be  felt,  let  out  its  contents  by  seve- 
lal  small  -punctures  through  tlie  skin  with  a  sharp 
lancet.  To  assist  in  the  evacuation,  press  a  soft 
sponge  gently  on  the  tumour. 


Cancer  uf  the  yurd. 

Symptoms. — A  small  tumour,  like  a  wart,  upon 
the  head  of  the  yard  or  foreskin,  followed  bv  in- 
flammation and  ulceration,  wliieh  discharsjes  a  thin 
disagreeable  fluid;  after  a  time,  a  cancerous  fungus 
is  produceil,  atten<led  by  a  most  intolerable  burn- 
ing and  darting  pain. 

Treatment. — Apply  a;  once  to  a  surgeon,  who 
will  cut  it  out — death  is  the  only  alternative. 

Venereal  warts. 
Crops  of  these  animal  mushrooms  sometimes 
spring  up  round  the  head  of  the  yard,  or  on  the 
foreskin.  If  flat,  they  niay  l>e  destroyed  by  caus- 
tic, if  mounted  on  a  stem  or  foot-stalk,  by  tying  a 
piece  of  thread  tightly  round  it. 


Jtlerciirinl  tH-'^ease. 
This  is  a  complaint  whose  symptoms  nearly  re- 
semble the  secondary  ones  of  pox,  consisting  of 
blotches  on  the  skin,  pains  at  nigiit,  ulcers  in  the 
mouth,  &c.  kc.  Owing  to  the  liberal  use  of  calo- 
mel, it  is  now  a  very  common  disease,  which  is 
frequently  confoimded,  (even  by  medical  men) 
with  genuine  syphilis. 
Ij)  Treatment. — Abandon  every  mercurial  [irepara- 

fion,  use  the  decoction  of  guaiacum  and  sarsaparilla, 
the  warm  bath,  and  a  mild  nourishing  diet.  If 
po.'isible,  remove  lo  a  healthy  situation  in  the  eouu- 
iry.  It  is  also  necessary  to  take  an  occasioncl  pur- 
gative of  the  flowers  of  sulphur  or  of  rhubarb. 


Dropsy  of  the  bag. 

Symptoms. — A  collection  of  water,  which  is  first 
perceived  at  the  bottom  of  the  bag,  increasing  in 
size  as  it  advances  upwards,  and  forming  a  t.mour 
of  the  shape  of  a  pear.  If  examined  as  directed 
for  dropsy  of  the  belly,  the  wavy  motion  may  be 
felt,  and  if  a  candle  be  placed  behind  it,  it  becomes 
partly  transparent. 

Treatment. — The  only  certain  cure  is  an  opera- 
tion, for  which,  as  there  is  no  pressing  danger, 
apply  to  a  surgeon.  There  are  three  S()ecie&  of 
this  dropsy,  in  one  of  which  the  water  is  contained 
within  the  lining  of  the  bag;  another,  within  the 
covering  of  the  si)erniatic  cord,  and  the  third,  in 
the  cellulai'  membrane  of  the  bag.  The  fit  st  we 
have  mentioned;  the  second  occurs  most  frequently 
in  children,  it  sometimes,  however,  is  found  in 
adults,  and  verj"  much  resembles  a  rupture.  The 
treatment  is  the  same  as  in  the  first.  Tlie  third 
may  be  distinguished  by  a  doughy  feel  and  irregu- 
lar shape.  It  is  to  be  cured  by  small  punctures 
with  the  point  of  a  lancet,  lo  let  out  the  water,  and 
by  suspending  the  testicle. 

Enlarged  spermatic  vein. 

Symptoms. — A  hard  knotty  and  iiTegiilar  swel- 
ling of  the  ve'n,  which  sometimes  increases  to  a 
large  size.  When  lying  down,  the  swelling  di- 
minishes, which  distinguishes  it  from  a  dropsy  of 
:he  pai-ts. 

Treatment. — Suspend  the  testicles,  or  keep  the 
patient  on  his  back,  apidy  lOtions  of  lead  water  t"\ 
the  parts;  the  cold  batlv 


Cancer  of  the  testicie. 
j  Si/mploms. — ^The  testicle  is  enlarged,  h«."dened 
craggy  and  tmequal  in  its  surface,  painfiu  on  be- 
;  ing  handled,  with  irregular  pains  shooting  up  the 
(  groin,  into  the  back,  without  any  previous  inflam- 
mation, disease,  or  external  violence. 
I  Treatment. — Apply  immediately  to  a  surgeon. 
j  Castration,  and  that  at  an  early  stale  of  the  dis- 
!  ease,  is  the  only  remedy  that  can  save  lifis.  B« 
\  careful,  however,  to  distinguish  it  from  simple 
]  swelling  of  the  testicle  by  inflammation,  blows,  &c 
I  Which  see. 


Impotency. 

This  is  of  three  kinds.  The  first  arises  from  an 
original  defect  in  the  organs  of  generation.  The 
second,  from  local  debility  of  the  parts,  brought 
on  by  excessive  venery,  onanism,  or  some  preced- 
ing disease,  while  the  third  criginates  from  fear, 
exce.ss  of  passion,  or  want  of  confidence  at  the  mo- 
i  meni  of  coition. 

The  first  is  incurable.  The  second  must  be  treat- 
ed by  the  general  principles  and  remedies  point- 
ed out  for  restoring  the  .strength  of  the  system, 
consisting  of  the  cold  ba'h,  preparations  of  iron, 
bark,  elixir  of  vitriol,  generous  diet,  exercise,  and 
by  steadily  avoiding  the  causes  which  may  have 
produced  it.  The  reraed'^s  for  the  third  must  be 
sought  for  in  calming  excessive  agitation,  and  ac- 
quiring, by  habits  of  intimacy,  that  confidence  they 
are  sure  to  produce. 

Gout. 
Symptoms. — Pain  in  tiie  small  joints,  generally 
in  the  ball  of  the  great  toe,  the  p&rts  swollen  and 
red,  the  attack  coming  on  in  the  night.  Such  sre 
the  striking  symptoms  of  this  disease,  and  general- 
ly the  first  that  are  noticed.  It  is  occasionally, 
however,  ])recedeil  by  all  those  attendant  on  indi- 
gestion. In  the  advanced  stages  chalky  lumps  are 
formed  in  the  joints. 

Treatment. — If  the  patient  be  young,  vigorous, 
having  the  disease  for  the  first  time,  bleed  and 
purge"^  him,  confine  him  to  a  low  diet,  and  treat  it 
exactly  as  an  inflammation  arising  from  any  othei 
cause.  To  procure  sweating,  Dover's**"  ier  niiiy 
be  taken  on  going  to  bed.  As  soon  !U  nv-  inflam- 
mation, by  these  means,  is  reduced,  use  the  cold 
bath,  and  take  strong  exercise  on  foot,  daily, — 
avoid  high  seasoneu  lood,  feather  beds,  wine,  acids 
and  fermented  liquors,  for  the  remainder  of  your 
life!  Gout  is  the  child  of  indolence  and  intem- 
perance, and  to  avoid  it,  the  above  means  must  be 
employed,  and  steadily  persevered  in. 

If,  however,  the  patient  is  old  or  infirm,  and 
subject  to  regular  fits  of  it,  he  must  not  be  handled 
'o  roughly.  The  most  perfect  rest  should  be  ob- 
served, and  the  parts  lightly  covered  with  fleecy 
hosiery,  and  flannel  cloths  wetted  with  the  lotion 
below,  made  milk-warm.  The  bosvels  should  be 
opened  with  some  warm  laxative-.  In  a  regular  fit 
ot  the  gout,  this  is  all  that  can  be  done.  The  de 
gree  of  warmth  that  is  applied  to  the  part,  must  be 
regulated  by  the  feelings  of  the  patient,  who,  if 
Wv.ak,  may  use  a  nourishing  diet,  if  strong,  a  more 
abstemious  one. 

If  from  anv  cause,  the  disease  leaves  the  extre- 
mities and  flies  to  the  stomach,  apply  mustard 
poultices  and  blisters  to  the  soles  of  the  feet  and 
ankles,  give  large  doses  of  ether  and  laudanum, 
hot  wine,  brandy,  &e;  and  endeavour  by  all  such 
means  (including  the  hot  bath)  to  send  it  back 
I  again. 

I  If  lihe  head  be  the  part  it  is  transfeired  to,  ano 
I  apoplexy  is  produced  by  it,  take  away  15  or  i!C 
I  ounces  of  blood  immediately,  and  give  active  pur- 
I  gatives,  as  10  or  15  grains  of  calomel,  followed  bjr 


212 


UNTVERSAL  RKCEIPT  BOOK. 


senna  tea  w  Epsom  salts.  If,  in  a  few  hours,  the 
patient  is  not  relieved,  the  head  continuing  coii^'us- 
ed  and  jiainfid,  and  the  pulse  full  and  tlifobbing, 
bleed  him  agwiii  to  the  amount  of  10  or  12  ounces, 
and  api)ly  cold  vinegar  and  water  constantly  to  the 
part. 

Gout  lotion. — Alcohol,  3  ounces,  camphor  mix- 
ture, 9  ounces,  render  the  whole  milk-warm  by 
adding  a  suificient  quantity  of  boiling  water. 

Infammatory  rheumatism. 

Aymptoms. — Pain,  swelling  and  inflammation  in 
some  "ne  (or  several)  of  the  larger  joints.  The 
pain  shifting  from  one  part  to  another,  all  the 
sj'mptoms  of  fever,  pulse  full  and  hard,  tongue 
white,  bowels  costive,  and  urine  high-coloured. 

Treatment. — Bleed  the  patient  freely,  or  until 
the  pulse  is  sensibly  affecte<l  by  it,  and  purge  him 
with  salts  and  senna.  The  Dover's  powder  should 
be  taken  to  procure  sweating,  and  a  very  low  diet 
be  strictly  observed.  If  the  pain  continue  severe, 
and  the  blood  already  drawn  shows  a  yellow  or 
buffy  coat,  bleed  again  and  again.  The  inflamrha- 
tion  must  be  reduced,  and  we  are  not  to  lay  aside 
the  lancet  till  that  is  done.  In  severe  cases  I  have 
known  it  necessary  to  bleed  twice  a  day,  for  four 
or  five  days  in  succession.  Active  purging  with 
salts  and  senna  must  not  be  neglected.  When  the 
disease  is  overcome,  if  in  consequence  of  the  bleed- 
ing, &c.  the  patient  is  left  very  low  and  weak, 
wrap  him  up  in  blankets,  give  him  warm,  nourish- 
ing food,  wine,  &e.  &c. 

Chronic  rhaimatis?n. 

Symf)toms. — A  chronic  rheumatism  is  nothing 
more  than  one  of  long  standing'.  It  is  uiiaccom- 
panied  by  fever,  and  makes  its  fttacks  on  every 
change  of  weather,  on  getting  wet,  &c.  &cc.  It  is 
frequently  caused  by  inflammatory  rheumatism, 
and  sometimes  seems  to  exist  as  a  primary  affec- 
tion. 

TveatTneiit. — I  have  found  no  one  plan  of  treat- 
ment in  this  species  of  the  disease,  so  effectual  as 
the  tollowing:  purge  with  senna  and  salts,  every 
other  day,  rub  the  parts  well  with  the  volatile  lini- 
ment, and  use  the  Cayenne  pepper,  and  mustard 
at  dinner,  in  large  quantities,  and  on  going  to  bed 
30  drops  of  laudanum,  with  a  tea-spoonful  of  the 
tincture  of  guaiacum.  It  is  to  be  recollected,  that 
this  is  applicable  only  to  chrome  cases;  if  there  is 
fever,  &c.  it  will  do  much  damage.  Should  there 
be  any  cause  to  suspect  that  a  venereal  taint  is  con- 
nected with  it,  have  recourse  to  the  decoction  of 
guaiacum  and  sarsaparilla.  A  large  blister  fre- 
quently relieves  the  whole  of  the  symptoms  in  the 
course  of  a  night.  The  best  safeguard  against  the 
complaint  is  the  use  of  flannel  next  the  skin,  win- 
ter and  summer. 


Hip-joint  disease. 

Symptoms. — Excruciating  pain  in  the  hip-joint 
»nd  knee,  the  leg  becomes  first  longer,  then  short- 
er than  its  fellow.  When  lying  down  the  foot  rolls 
outwards,  the  buttocks  appearing  flatter  than  usual, 
lameness,  after  a  while  abscesses  in  various  parts 
of  the  thigh,  hectic  fever,  &c. 

Treatment.—  Apply  blisters  to  the  part,  and  if 
there  be  much  inflammation,  bleed,  make  a  caus- 
tic issue  in  the  little  hollow  at  the  top  and  out- 
outside  of  the  thigh,  and  use  all  the  remedies  di- 
rected for  scrofula.  Long  continued  purging  with 
jalap  and  cream  of  tartar  (every  other  day)  should 
never  be  neglected.  The  diet  should  be  vegeta- 
ble, and  the  limb  kept  at  rest.  When  matter  is 
formed,  bark,  wine,  and  a  generous  diet  must  be 
employed.     It  mostly  proves  incurable. 


Dropsy  of  the  knee  joint. 

Symptoms. —  The  joint  swell  j,  the  skin  remain- 
ing of  a  natural  colour.  By  placing  the  hand  on 
one  side  of  it,  and  striking  it  gently  on  the  other, 
the  wavy  or  fluctuating  motion  is  perceptii'le,  stea- 
<ly  pressure  on  one  side  will  raise  the  othi  r  above 
its  natural  level. 

Treatme?it. — Keep  a  perpetual  blistei  on  tht 
joint,  or  make  a  caustic  issue  below  it,  on  tne  in- 
side of  the  leg,  cold  water  from  the  s];out  ot  a  tea- 
kettle is  a  usefiU  application.  Camphorated  mer- 
curial ointment  to  the  knee,  and  mercury  taken 
internally,  have  sometimes  been  of  service. 

TV/lite  sxuehmg. 

Symptoms. — Deeply  seated  pains  in  the  knee, 
unall>.-nded  at  first  by  swelling,  wiiicb  at  last  comes 
on  with  increase  of  pain.  After  a  while  the  loint 
enlarges,  matter  is  sometimes  discharged,  hectic 
fever  follows,  and  cuts  oft  the  patient. 

Treatment. — If  from  scrofula,  use  the  geYieral 
remedies  directed  for  that  disease,  and  apply  a 
blister  to  the  i)art,  which  must  be  kept  open  by  the 
savin  ointment,  for  months:  if  from  blows,  apj  ly 
the  blister  as  before,  bleed  and  purge  treelj',  and 
act  as  directed  in  cases  of  similar  accidents.  If  in 
spite  of  these  precautions,  the  disease  continues  to 
advance,  amputation  is  the  only  resource. 

Pieces  of  cartilage  in  the  joints. 
Portions  of  cartilage  are  sometimes  formed  in 
the  joints,  where  they  act  like  any  other  foreign 
body  of  a  similar  texture.  While  in  tlie  hollows 
of  uie  part,  they  give  no  uneasiness,  but  as  they 
frequently  slip  in  between  the  ends  of  the  bones, 
causing  excruciating  pain,  it  is  sometimes  neces- 
sary to  cut  them  out.  For  this  purpose  apply  to  a 
surgeon.  As  all  openings  into  the  cavities  of  the 
joints  are  attended  with  much  danger,  uidess  the 
pain  be  insupportable,  it  is  better  to  endure  the 
inconvenience  than  to  run  the  risk  of  the  operation. 


Sc'-ofula,  or  lcing''s  evil. 

Symptoms. — Hard  and  indolent  swellings  of  the 
glands  of  the  neck,  that  when  ripe,  instead  of  mat- 
te", discharge  a  whitish  curd.  It  mostly  occurs 
in  persons  of  a  fair  complexion,  blue  eyes,  and  de- 
licate make.  In  bad  cases,  the  joints  swell  with 
great  pain,  the  limbs  waste  away,  the  ligaments 
and  bones  arc  destroyed,  when  i..^ftic  fever  soon 
relieves  the  uatient  from  his  misery. 

Treatment. — Sea-water  is  generally  considered 
the  great  remedy  in  scrofula.  It  is  to  be  used 
daily  as  a  bath,  and  a  small  portion  of  it  taken  in- 
ternully.  Made  milk -warm,  it  forms  one  of  tiie 
most  excellent  local  applications  that  we  have. 
When  the  swellings  break,  a  very  strong  decoction 
of  hemlock  may  be  advantageously  used  for  the 
same  purpose.  The  diet  should  be  mild  and  nou- 
rishing. Scrofula  is  seldom,  if  ever,  cuied.  Alter 
a  fair  trial,  therefore,  of  the  waters  of  the  ocean, 
recourse  should  be  had  to  a.iy  new  remedy  that 
may  seem  to  promise  relief.  Fatal  as  this  disease 
genci-ally  proves,  it  is  due  to  humanity  to  state, 
that  among  the  numerous  remedies  recommended 
for  it,  the  panacea  of  Mr  Swaim  has  proved  tha 
most  successful.  Be  its  composition  what  it  may, 
it  has  succeeded  more  frequently  than  any  .iL^i 
plan  of  treatment. 

mjlamed  glunus. 
Every  gland  in  the  body  is  subject  to  inflamma- 
tion. Whenever  one  of  them  is  perceived  to  btc 
in  this  state,  which  may  be  known  by  the  swelling 
and  pain,  measures  should  be  taken  to  reduce  it, 
for  fear  of  its  proceeding  to  what  is  called  srir- 


MEDICINB/ 


213 


-bus,  and  Anally  to  cancer  Leecnes,  blisters,  and 
nil  the  remedies  directed  for  such  (mrposes,  should 
i-e  actively  employed,  among  which,  purging, 
oleeding,  and  a  low  diet,  must  not  be  :.eglected. 

Scirrhus. 

Symptoms. — A  hard  tumour,  unequal  on  its  sur- 
face, and  not  veiy  sensible,  giving  but  little  or  no 
pain  on  being  handled. 

T-^eatment . — Do  not  meddle  with  the  tumour, 
but  apply  to  a  surgeon  as  soon  as  possible. 

Cancer. 
Symptoms. — A  tumour,  differing  from  the 
preceding  one,  by  being  surrounded  with  en- 
larged veins.  It  is,  also,  more  painful,  the  skin 
t)eing  sometimes  discoloured  and  puckered.  The 
whole  tumour  is  particularly  heavy,  and  at  last 
breaks  into  a  malignant  ulcer  or  sore,  whose 
edges  are  raised,  ragged,  uneven,  and  curl  over 
like  the  leaves  of  a  flower;  white  streaks  or 
bands  cross  it  from  the  centre  to  the  circumference. 
Acute  and  ilarling  pains  accompany  both  this  and 
the  preceding  stage  of  the  disease. 

Treatment. —  Fnere  is  but  one  remedy  that  can 
be  depended  on  for  tlie  cure  of  this  painful  and  inve- 
terate complaint,  and  even  that  should  be  resorted 
to  early,  in  order  to  ensure  success.  All  the  diseased 
parts  must  be  cut  out.  Arsenic,  corrosive  subli- 
mate, phosphate  of  iron,  and  a  thousand  other 
arliclps,  have  been  recommended,  both  externally 
and  internally,  but  witiioutany  effectual  advantage. 
To  relieve  the  pain,  opium  may  be  taken  in  large 
doses.  A  very  low  diet,  (such  as  barely  sufficient 
to  support  life)  of  milk  and  vegetatiles,  will  pro- 
duce tin;  s;tme  effect.  The  sore  should  be  defend- 
ed from  the  air,  by  some  mild  ointment.  Pow. 
dered  chalk,  scraped  carrots,  fresh  hemlock  leaves, 
and  powdered  charcoal,  may  be  used  for  the  same 
purpose. 


Goitre. 

Symptoms. — A  tumour  in  the  forepart  of  the 
.hroat,  seated  in  a  gland  close  to  the  projection 
called  "  Adam's  apple." 

Treatment. — Goitre  is  incurable.  When  taken 
at  the  very  beginning  of  the  complaint,  however, 
and  in  young  persons,  it  is  said  to  have  been  dis- 
persed by  a  course  of  mercuiy,  joined  to  frictions 
of  the  part,  with  strong  mercurial  ointment.  As 
it  seldom  causes  any  inconvenience,  and  is  always 
unattended  by  pain,  it  is  not  a  matter  of  much  con- 
sequence. The  inhabitants  of  the  Alps  consider  it 
a  mark  of  beauty,  and  there  are  some  cantons 
where  every  man,  woman,  and  child,  is  adorned 
with  a  tumour  of  this  nature,  of  which  they  would 
feel  very  sorry  to  be  deprived.  The  only  remedy 
that  has  ever  seemed  to  be  of  use  is  burnt  sponge. 
It  cannot  be  cut  out,  on  account  of  the  great  num- 
ber of  blood-vessels  of  which  it  is  composed. 

Fainting. 

Causes. — Sudden  and  violent  emotions  of  the 
mind;  bieedLng;  diseases  of  the  heart  and  its  great 
vessels. 

Treatment. — Lay  the  person  on  his  back,  take 
off  his  cravat,  then  open  the  doors  and  windows, 
and  sprinkle  cold  water  in  iiis  face.  Smelling 
salts  may  be  held  to  his  nose. 

Apopleocy. 
Symptoms. — Falling  without  sense  or  motion, 
nrofound  sleep;  face  livid  or  flushed;   eyes  wide  I 
vpen  or  half  closed,  and  immoveable;   breathing  I 
ow,  labouring,  and  irregular.  I 

Causes. — A  rushing  of  blood  to  the  head,  ex-  i 
«»sive  fat  in  persoas  with  a  short  neck,  gluttony,  I 


violent  exercise,  intense  h^at,  anger,  hearty  meat 
suppers,  blows  on  the  head,  intoxication,  8to.  8ic. 

Treatment; — If  the  pulse  remains  full,  the  face 
flushed,  Ike.  take  away  twenty  ounces  or  moiii  of 
blood  on  the  spot,  remove  the  cravat,  unbutton 
the  shirt  collar,  and  place  the  patient  in  bed,  with 
his  head  and  shoulders  a  little  elevated.  The 
windows  and  doors  must  be  thrown  open,  and  no 
more  persons  than  are  neces^ai-y,  be  allowed  to 
remain  in  the  room.  The  head  is  to  be  suaved  and 
cupped,  a  blister  applied  to  the  back  ot  the  neck 
and  the  head,  and  mustard  poultices  to  the  feet. 
An  active  purgative  should  always  be  administered 
as  soon  as  the  patient  is  bled,  and  its  operation 
assisted  by  repeated  clysters.  If  t!»e  patient  canno' 
swallow  pills,  try  liipiids,  if  neither,  have  recourse 
to  a  strong  purgative  clyster.  If  by  these  means, 
the  breathing  is  not  easier,  and  the  pulse  softer, 
bleed  again  and  again. 

If,  however,  the  patient  is  old  and  infirm,  aniJ 
the  attack  has  come  on  more  gi-adually,  if  tne 
pulse  is  weak,  and  the  face  pale,  bleed  moderately, 
and  give  immediately  a  warm  pcrgative,  apply  the 
blisters,  8cc.  If  it  arises  from  swallowiug  vegeta- 
ble poisons,  give  an  active  emetic,  as  30  grains  of 
white  vitriol,  and  act  as  directed  in  cases  of  simi- 
lar accidents.  In  this  second  kind  of  apoplexy, 
stimulants,  as  hartshorn  to  the  nose,  &c.  may  be 
used;  in  the  first,  they  are  very  injurious,  and 
should  never  be  employed 

Stroke  of  the  sun. 
This  proceeds  from  exposure  to  the  sun's  rays, 
and  exhibits  the  same  symptoms  as  'ipoplexy,  com* 
mencing  with  vert'go,  loss  of  sight,  ringing  in  ths 
ears,  &c.  and  must  be  treated  by  large  and  repeated 
bleedings^  and  in  every  other  respect  as  directed 
for  apople.xy 

Epilepsy. 

Symptoms. — A  fit,   in  which  the  patient  falls 
the  ground  in  a  convulsion;  the  eyes  are  distorteo 
and  turned  up,   hands   clenched,    foaming  at  the 
mouth,   convulsions,  the  whole  ending  in  a  deeji 
sleep. 

'Treatment. — Keep  the  patient  from  hurting 
himself,  by  holding  his  hands,  legs,  and  particu- 
larly his  head,  which  he  is  apt  to  dash  violently 
against  the  ground,  or  surrounding  objects.  A 
piece  of  soft  wood  should  be  placed  between  his 
teeth,  to  prevent  his  tongue  from  being  bitten. 
This  is,  in  general,  ah  that  can  be  done  during  the 
fit.  If,  however,  there  are  symptoms  of  great  de- 
termination of  blood  to  the  head,  bleeding  should 
not  be  neglected.  While  vitriol,  the  misleto,  car- 
bonate of  iron,  See.  &c.  have  bec.i  recommended 
and  tried  for  the  cure  of  this  complaint,  but  in  vain. 

The  oxide  of  zinc  may,  however,  be  tried.  It  is 
taken  in  pills  of  a  grain  each,  one  three  times  a 
day,  gradually  increasing  this  dose  to  five  at  a  time. 
To  reap  any  benefit  from  this  medicine,  it  is  neces- 
sary to  persevere  in  it  for  months.  If  it  fails, 
steady  and  long  continued  purging  should  oe  re- 
sorted to.  Large  doses  of  spirits  of  turpentine 
are  said  to  have  afforded  relief.  The  diet,  in  all 
cases,  should  be  vegetable,  and  if  symptoms  of 
fulness  of  blood  be  present,  it  will  be  proper  to 
bleed.  Persons  subject  to  these  fi'.s,  should  never 
be  left  alone,  or  rule  on  horseback,  for  obvious 
reasons. 


Palsy. 

Symt)toms. — A  partial  or  complete  loss  of  the 
powers  of  motion,  and  the  sensibility  of  particular 
parts  of  the  body;  the  pulse  soft  and  slow. 

Treatment. — In  a  young  and  robust  person,  it 
will  be  proper  to  bleed  freely,  aud  give  an  active 


214 


UN1\^)1SAL  RECEIPT  BOOK 


purgatives.  In  old  people  or  where  the  powers  of 
jhe  body  are  much  weakened,  warm  laxative  medi- 
cines, with  stimulating  applications,  as  the  flesh 
Driish,  blisiei-s,  mustard  poultices,  and  rubbing  the 
i  ,w\e  with  the  volatile  liniment,  form  the  best  plan 
of  trealmenL  If  it  affect  different  pans  of  the 
body  at  once,  horee-radish,  mustard,  and  Cayenne 
pepper  should  be  used  liberally,  as  they  are  pre- 
pared for  table.  If  a  swelling  or  tumour  be  found 
on  the  bjcli  bone,  or  any  injury  has  been  done  to 
it,  which  may  have  caused  the  disease,  caustic 
issues  must  be  placeo  on  each  side  of  it,  and  as 
Hear  the  injured  ]xin  as  possible.  The  diet  should 
Be  light  and  nourishing.  Tht  warm  bath  must 
flot  be  neglected. 

Tetanus,  or  crarr.fi. 
There  are  several  very  long  and  very  learned 
fames  affixed  to  this  disease,  as  it  may  happen  to 
attack  one  part  of  the  body  or  another.  When  it  is 
confined  to  the  muscles  of  the  neck  and  jaws, 
locked-jaw  is  the  coinraon  and  expressive  term  tor 
it.  The  affection,  however,  is  always  the  same, 
re(|uii-es  similar  treatment,  and  consists  in  an  in- 
voluntai-y  contraction  and  stiffening  of  a  part  of  the 
muscles,  the  senses  remaining  perfect. 

Lncked-jaio. 

St/mpt-oms.^A  stiffness  in  the  back  of  the  neck, 
which  renders  it  first  painful,  and  at  last  impossi- 
ble to  turn  the  head  round;  difficulty  in  swallow- 
ing; ^'ain  in  the  breast  shooting  to  the  back;  the 
lower  jaw  becomes  stiJ,  and  gradually  closes. 

Treatment. — If  the  disease  is  supposed  to  arise 
from  a  wounded  nerve,  or  from  an  injury  done  to 
tendinous  parts,  by  a  pointed  instrument,  enlarge 
the  wound  with  a  sharp  lancet,  or  penknife,  and 
{.ouj  laudanum  or  turpentine  into  it,  as  directed 
for  similar  accidents.  Blood-letting  to  a  great  ex- 
tent, is  often  attended  with  the  most  happy  results, 
and  should  never  be  omitted.  From  a  robust  man 
take  30  ounces.  This  being  dene,  give  2  or  3 
grains  of  opium  at  once,  and  repeat  it  every  two 
hours,  increasing  the  dose  according  to  the  vio- 
lence of  the  symptoms  and  the  effects  jiroduced  by 
It,  without  regarding  the  quantity  that  has  been 
taken.  Cases  are  on  record,  where  60  grains  (a 
drachm)  of  solid  opium  have  been  taken  at  once. 
And  with  the  happiest  effect.  This,  however,  is  a 
large  dose,  and  should  never  he  ventured  on,  but 
under  the  most  desperate  and  alarming  circum- 
stances. Active  purging  with  castor  oil  and  senna 
tea,  must  not  be  omitted,  and  if  the  power  of  swal- 
lowing be  lost,  laudanum,  &c.  must  be  given  in 
clysters.  Drawing  a  tooth  is  generally  recom- 
mended by  physicians  in  those  cases  where  the 
jaws  are  firmly  closed,  for  the  purpose  of  trans- 
mitting medicines  and  food  to  the  stomach.  This 
has  always  appeared  to  me  as  every  way  calculated 
to  increase  the  evil.  If  no  opening  exists  between 
the  teeth,  access  can  always  be  obtained  by  clys- 
ters, and  in  this  waj  nourishment  and  remedies 
may  be  injected.  It  is  always  proper,  however, 
when  the  disease  is  perceived  to  be  coming  on,  to 
place  two  small  pieces  of  soft  wood  between  the 
g-.-inders  of  the  upper  and  lower  jaw,  one  on  each 
side,  so  that  they  ma^  be  kept  asunder. 

Madeira  wine,  in  doses  of  a  wine  glassful  every 
hour,  continued  for  sevei-al  days,  and  combined 
■with  the  internal  use  of  mercury  and  the  warm 
bath,  ban  been  found  of  great  service.  Cold  water 
dashed  freely  over  the  patient,  evei-y  two  or  three 
faours,  may  likewise  be  tried.  After  every  affusion, 
he  should  be  well  wiped,  and  put  into  a  warm  bed, 
when  a  large  dose  of  laui'  umm  in  warm  Madeira 
wine,  should  be  given.  The  tobacco  clyster  has 
loraetimes  succei-ded  when  every  tiling  else  hii 


\]  failed.  During  the  relaxation  wnicn  it  occasion* 
opium,  wine,  «*tc.  must  be  freely  administered. 
Blistering  the  whole  length  of  the  spine,  and  cans, 
lie  issues  on  its  sides,  as  nearly  on  a  line  with  the 
parts  affected  as  possible,  are  strongly  recom- 
mended. 

Although  a  valuable  addition  to  our  means  oi 
cure,  the  tobacco  clyster  is  not  to  be  eini)loyeU 
lightly,  or  on  common  occasions.  It  should  ahiHvs 
be  reserved  to  the  last  moment,  never  using  it  until 
every  thing  else  has  failed.  The  proslratiuii  of 
the  system,  and  other  alarming  symptoms,  it  some- 
times causes,  renders  tliis  caution  necessary. 


Painful  affect'wi  of  the  nen-es  of  the  face. 

This  disease,  also  called  tic-doloureux,  neural- 
gia, &c.  is  of  very  rare  occurrence.  As  it  is,  how- 
ever, sometimes  met  with,  it  is  proper  to  notice  it. 

Symptoms. — A  very  severe  ])ain  darting  in  par- 
ticular directions,  not  lasting  more  llian  a  second, 
but  very  rapidly  repeated,  and  e\cited  by  the 
slightest  touch;  during  the  intervals  there  is  no 
pain  whatever.  There  is  no  inflammation  or  swel- 
ling of  the  cheek,  as  in  tooth  ache,  nor  does  the 
pain  seem  so  deeply  seated. 

Treatment. — Blisters,  leeches,  mercurial  oint- 
ment, opium,  and  Fowler's  solution  of  arsenic, 
with  many  other  remedies  of  the  same  class,  have 
been  all  recommended  and  used  for  the  cure  of 
this  most  painful  of  all  the  affections  to  which  the 
human  body  is  subject.  Where  the  pains  are  so 
excessive  as  not  to  be  borne,  two  grains  or  two 
grains  and  a  half  of  the  extract  of  belladonna,  may 
be  taken  every  three  hours.  AMien  the  pain  is 
somewhat  relieved,  this  quantity  must  be  diminish- 
ed. For  a  cure,  a[)ply  to  a  skilful  surgeon,  who 
will  divide  the  nerves. 


Angina  pectoris. 

Symptoms.— vS.n  acute  pain  at  the  lower  end  of 
the  breast  bone,  shooting  into  the  left  arm;  great 
difficulty  of  breatliing;  anxiety;  palpitation  of  the 
heart;  a  feeling  of  suffocation.  It  usually  comes  on 
while  ascending  a  hill,  or  going  up  stairs. 

Treatment. — During  the  fit,  place  the  patient  on 
his  back  and  bleed  him.  If  fainting,  dash  cold 
water  in  his  face.  Should  this  not  rouse  him 
in  a  few  minutes,  apply  a  blister  to  the  chest. 
Strips  of  linen,  moistened  with  the  solution  below, 
applied  several  times  a  day  to  the  breast  bone  for 
a  monih,  are  said  to  have  effected  complete  cures. 
They  act  by  producing  a  crop  of  j)imples,  on  tlie 
appearance  of  which  the  disease  declines. 

Persons  subject  to  this  complaint,  sliould  avoid 
all  fermentable  food,  and  excess  in  eating  or 
drinking,  taking  care  to  live  quieth',  and  to  keep 
the  bowels  open.  Bleeding  and  purging,  followed 
bj-  opium,  to  lessen  the  spasm,  with  the  warm 
bath,  anrl  a  perpetual  blister  or  plaster  of  the  tartar 
emetic  ointment  to  the  chest,  are  perhaps  the  best 
remedies  that  can  be  employed. 

Tartar  emetic,  one  drachm;  spirits  of  camphor 
half  an  ounce;  boiling  water,  one  pint.     Mix. 

Dance  of  St  Vitus. 

Symptoms. — Irregular  and  convulsive  motions  of 
the  limbs  and  head,  generally  of  the  arm  and  leg 
of  one  siile  only.  It  varies,  however,  in  different 
persons,  and  is  frequently  counterfeited  by  beg- 
gars. 

Treatment. — The  dally  use  of  the  cold  bath, 
with  the  Peruvian  bark,  has  often  succeeded  is 
curing  the  complaint  in  young  subjects.  In  adc- 
tion  to  these,  any  of  the  preparations  of  iron  coi*" 
bined  with  large  doses  of  musk,  opium,  camplw  , 
&;c.  may  be  tried.  Active  and  long  eontitifi.  -■• 
piu'ging  sometimes  produces  the  happiest  result  , 


MEDICINE. 


Scarlet  fev^. 

Symptomi  —Chills;  heal;  tnirst;  head  actje;  the 
ikiii  is  marked  witli  large  red  or  scarlet  patches, 
which  at  last  unite,  disappearing  in  a  kind  of 
branny  scurf;  sore  throat. 

Distinguish  it  from  measles  by  the  spots  ccming 
out  or.  the  second  day  of  the  fever.  In  measles 
they  seldom  appear  until  the  fourtii  (lay.  By  their 
colour,  which  is  that  of  a  boiled  lobster,  whereas  in 
measles  it  is  of  a  dark  red. 

Treatment. — An  emetic  (ipecacuanha)  should  be 
given  on  the  first  appearance  of  the  disease,  to  be 
followed  by  a  dose  of  salts,  or  eight  grains  of  calo- 
•jnel,  with  as  many  of  rhubarb,  it  the  pulse  is  full 
and  strong,  the  head  aches,  and  the  heat  gi'eat, 
draw  blood,  and  dash  cold  water  over  the  body 
very  freely  and  frequently.  'I  here  is  no  disease  in 
<vhich  the  advantages  of  cold  affusion  are  more 
striking.  In  order  to  reap  the  full  benefit  of  it, 
liowever,  it  must  be  freely  employed,  that  is,  as 
lAen  as  heat,  &c.  seem  to  require  it,  or  eight  or 
In  tin)ep  in  the  twenty-four  hours.  The  saline  mix- 
ture, p.  199,  is  of  great  use.  If  there  is  any  soreness 
of  the  throat,  the  gargles  recommended  for  that 
complaint,  should  be  used,  and  a  mustard  poultice 
be  applied  to  the  parts.  If  symptoms  of  putres- 
cency  appear,  have  recourse  to  tlie  plan  recom- 
mend for  putrid  sore  throat.  As  scarlet  fever  is 
undoubtedly  contagious,  the  usual  jrecautions 
should  of  course  be  adopted. 

Writers  on  this  subject  generally  consider  scar- 
let fever  as  consisting  of  three  kinds,  viz.  The  sim- 
ple fever,  the  fever  with  sore  throat,  and  the  fever 
with  putrid  sore  throat.  The  tieatment  of  the 
first  should  be  like  that  of  any  other  infiammatoi-y 
fever;  that  of  ttie  second,  has  been  detailed  in 
speaking  of  inflammatoiy  sore  throat;  and  the  last 
is  precisely  that  of  putrid  sore  throat. 


Erysipelas,  or  Sc  Anthony'' s  fire. 

Symptoms. — Fever,  delirium,  vomiting,  pulse 
strong  or  weak  as  the  fever  inclines  to  the  inflam- 
matorv  ov  typhus  kind,  on  the  fourth  day,  some- 
times on  the  second  or  third,  the  skin  in  some  one 
part  becomes  red  and  inflamed,  which  is  soon  ex- 
tended to  others,  the  parts  affected  being  swollen 
^n  1  of  a  bright  scarlet.  If  the  face  is  attacked,  it 
spreads  itself  on  the  scalp,  and  the  eyelids  some- 
limes  swell  so  as  to  prevent  the  patient  from  see- 
ing; after  a  longer  or  shorter  period,  the  eruption 
ends  in  small  watery  vesicles,  or  in  branny  scales. 
At  this  period,  the  fever  sometimes  abides,  at 
others,  drowsiness  or  delirium  comes  on,  which 
increases  it,  and  destroys  the  palient  by  the  ele- 
venth (lay. 

Tt  eatment. — This  disease  is  of  two  kinds.  Ono 
of  which  is  principally  confined  to  the  skin,  while 
the  other  affects  the  whole  system.  If  the  accom- 
panying fever  is  inflammatory,  bleeding  will  be 
proper,  otherwise  not.  This  operation  is  to  be 
cautiously  employed  in  erysipelas,  as  it  sometimes 
runs  into  typhus.  If,  however,  the  patient  is  ro- 
bust Ms  head  aches,  and  great  marks  of  fulness 
and  :iiflainmation  are  evident,  «  hich  is  generally 
the  case  :n  this  country,  bleetling,  purging  with 
salts,  ar.d  cooling  drinks  should  be  employed,  to 
which,  also,  may  be  added,  Dover's  powders,  bone- 
set  tea,  &c.  to  produce  sweating.  The  room  should 
i.'e  Kept  cool.  If,  on  the  contrary,  the  fever  is  a 
tyjilius,  or  unaccompanied  by  general  inflamma- 
tion, and  (as  before  observed)  the  patient  is  of  a 
weak  and  irritable  habit  of  body,  bleeding  should 
nevt.  be  resorted  to.  Opium,  wine,  bark,  elixir 
of  vitriol,  and  decoctions  of  fhe  snake  root,  as  re- 
commeiuled  for  typhus,  are  necessary  in  this  case, 
to  guard  -j^ainst  mortification,  which  soraelim*>«» 
ensues. 


As  local  applications,  bathing  the  parts  with  la»- 
danum  or  lead  water,  or  dusting  them  with  lyc 
meal  or  wheat  flour,  are  the  best.  Should  the  dis- 
ease evidently  be  confined  to  tlie  skin,  the  applica- 
tion of  a  olister  will  sometimes  jput  an  e'i'l  to  it 
If  abscesses  form,  large  openings  must  be  made  V 
let  out  the  matter  and  dead  parts.  When  the  firs" 
or  inflammatoiy  kind  prevails,  the  diet  should  he 
barley,  sago,  panada,  &c.  with  lemonade,  tama 
rind  water,  &c.  for  drink.  And,  on  the  contrary, 
when  the  second,  or  typhus  form  of  it  (especially 
ii  accompanied  by  putrid  symptoms,)  shows  itself, 
a  more  generous  diet,  with  a  moderate  quantity  of 
wine,  &c.  must  be  employed. 

It  may  not  be  useless  again  to  observe,  that  in 
the  United  States,  erysipelas,  nine  times  out  of 
ten,  calls  for  reducing  and  cooling  measures. 
Among  the  various  articles  which  are  employed  iu 
this,  as  well  as  all  inflammatory  fliseases,  none 
ranks  higher  than  lemonade,  which  should  always 
(if  possible)  be  made  from  the  fresh  fruit.  When 
taken  cold,  and  in  liberal  quantities,  it  is  not  only 
delicious  to  the  palate  of  the  patient,  but  tends 
powerfully  to  cure  the  complaint. 

J\lerairial  erysipelas. 

Sym/itoms. — Heat,  redness  and  roughness,  com- 
mencing either  in  the  groin,  bag,  inside  of  the 
thigh,  or  bend  of  the  arm,  which  slowly  and  gra- 
dually extend  over  liie  whole  body,  which  becomes 
slightly  swollen,  is  tender  to  the  touch,  and  itches 
dreadfully.  The  roughness  is  occasioned  by  small 
vesicles  or  blisters  containing  a  fluid,  which  at  first 
cannot  be  seen  without  a  glass,  but  if  not  disturb- 
ed, acquire  the  size  of  a  pin's  head.  When  they 
are  broken,  the  matter  corrodes  the  skin  where- 
ever  it  touches,  so  tliat  at  last,  the  patient  is  raw 
from  head  to  foot.  It  sometimes  occasions  the  loss 
of  the  hair  in  evt;ry  part  of  the  body. 

Treatment. — Omit  all  mercurial  preparations, 
keep  the  bowels  gently  open  with  Epsom  salts,  use 
the  warm  bath  frequentl)',  take  o|iium  at  night, 
and  dust  the  parts  with  flour  or  starch.  If  symp- 
toms of  putrescency  appear  meet  them  with  bark, 
wine,  &c. 

J\'leaslcs. 

Symptoms. — Inflammatory  fever,  dry  cough  and 
hoarseness,  sneezing,  watering  of  the  eyes,  which 
itch,  a  running  from  the  nose,  great  drowsiness. 
On  the  fourth  day,  small  red  points  break  out,  first 
on  the  face,  and  then  gradually  over  th.e  body. 
They  are  m  clusters,  and  on  passing  tlie  hand  over 
them,  are  found  to  be  a  little  raised.  On  the  fifth 
or  sixth  day  the  vivid  red  is  cha.iged  to  a  brown, 
and  the  eruption  goes  oft". 

Distinguish  it  from  small-pox  and  all  other  dis- 
eases, by  the  Avy  cough  and  hoarseness,  by  ;he  ap- 
pearances of  the  eyes,  which  are  red,  swollen,  and 
loaded  with  tears. 

Treatment. — The  patient  must  be  confined  to  a 
low  diet,  and  kept  in  bed,  ^viih  as  much  covering 
(but  no  more)  as  may  be  agreeable  to  his  feelings. 
The  room  should  be  cool,  and  if  there  is  much 
fever  and  pain  in  the  head,  bleeding  is  necessary. 
Should  there  be  pain  and  oppression  at  the  breast, 
apply  a  blister.  The  bowels  may  be  opened  by 
salts.  The  mild  form  of  measles  ouglit  to  tie  'reat- 
ed  like  any  other  inflammatory  coni[)laint,  taking 
care,  however,  not  to  repel  the  erupiion  hy  cold. 
If  this  happens,  place  tiie  patient  in  a  warm  bath, 
give  him  warm  wine,  !xc.  ii.ternally,  and  apply 
mustard  pouitices  and  blisters  to  tfie  feet  and 
ankles. 

There  is  another  and  more  dangerous  kind  ot 
this  disease,  whicfi  m&y  be  known  by  the  fever  be- 
ing- a  typhus,  and  b.v  all  the  symptoms  showing  a 


2 1  '.> 


UNIVERSAL  RECEIPT  BOOK. 


pu'xid  tendency,  Tne  moment  this  is  perceived, 
have  recourse  to  bark,  wine,  muriatic  acid,  &c.  &c. 
cs  directed  in  putiid  fever. 

Chicken-pox. 

Syn-pioms. — Fever,  inability  to  sleep,  pain  in 
differei.l  parts  of  tlie  body,  a  crop  of  small  pimples 
or  poiiin  en  the  back,  whicli,  by  the  second  day, 
are  chanj^^jd  into  little  blisters,  whicli  are  ripe  on 
the  thii-tS,  »nd  disappear  before  the  fifth  day,  with- 
out forming  true  pus  or  matter,  and  leaving  no 
marks  or  piis  behiiivJ  them. 

Distinguish  it  from  small-pox,  by  the  eruption 
coming  out  on  the  back,  by  the  mildness  uf  the 
fev'jr,  by  the  fluid  contained  in  the  vesicles  or 
blisters  not  being  true  pus,  and  bj"  the  whole  fall- 
ing off  ill  scales  on  the  fifth  day. 

Treatment. — Confine  the  patient  to  his  bed,  keep 
him  cool  and  quiet,  and  give  him  a  dose  of  salts. 
This  is  all  that  is  necessary. 


Cotv-po.x. 

Symptoms. — A  pimple  at  the  spot  where  the 
matter  was  inserted,  which  gradually  undergoes 
certain  regular  changes,  that  characterize  the  com- 
plaint. 

Changes  of  genxdne  cotv-pox. — On  tha  second 
day,  or  sooner,  from  the  time  of  the  operation,  I 
a  small  speck  of  inflammation  is  to  be  perceiv- 
ed, which,  on  the  fourth  day,  is  a  pimple,  sur- 
rounded by  a  circle  of  inflammation.  On  the  fifth, 
this  pim)(ie  changes  to  a  vesicle  containing  a  thin 
fluid.  On  the  sixth,  this  vesicle  is  more  perfect, 
its  margin  forming  a  regular  circle;  it  is  also  a  lit- 
tle flattened  on  the  top,  the  centre  of  which  is  of  a 
dark  colour.  On  the  eighth  or  ninth  day,  slight 
chills,  flushes  of  heat,  &c.  are  sometimes  felt,  ac- 
companied by  swelling  of  the  pustule,  and  pains 
shooting  up  into  the  arm  pit,  the  glands  or  kernels 
of  which  occasionally  swell. 

On  the  tenth  or  eleventh  day,  the  pustule  is  sur- 
rounded by  a  circular,  vivid,  inflammatory  blush 
tliat  is  very  beautiful.  This  is  regarded  as  a  de- 
cisive proof  of  the  presence  of  the  genuine  cow- 
pox.  On  the  eleventh  day,  the  centre  of  the  pus- 
tule begins  to  grow  of  a  dark  colour,  which  grad- 
ually increases  ^,  a  brown  or  mahogany  one  by  ihe 
end  of  the  second  week,  when  it  begins  to  leave 
the  skin,  from  which  it  is  finally  separated. 

Treatment, — If  the  pain,  inflammation  and  swel- 
ling, are  excessive,  reduce  them  by  cold  applica- 
tions, a  dose  of  salts,  low  diet,  and  rest. 

Small-pox, 

Symptoms. — Inflammatory  fever,  drowsiness, 
pain  in  tin-  pit  of  the  stomach,  increased  by  pres- 
sure, pain  in  the  back,  vomiting,  on  the  third  day 
the  eruption  breaks  out  on  the  face,  neck  and 
breast,  in  little  red  points  that  look  like  flea-bites, 
and  which  gradually  appear  over  the  whole  body. 
On  the  fifili  day,  little  round  vesicles,  filled  with  a 
ti-anspareiil  fluid,  appear  on  the  top  of  each  pim- 
ple. The  eruptive  fever  now  declines.  On  the 
ninth  day  the  pustules  are  perfectly  formed,  being 
round  and  filled  with  a  thick  yellow  matter,  the 
head  and  face  also  swelling  considerably.  On  the 
eleventh  day,  the  matter  in  the  pustules  is  of  a 
dark  yellow  colour,  the  head  grows  less,  while  the 
feet  and  hands  begin  to  swell.  The  secondary  fe- 
ver now  makes  its  appearance.  The  pustules 
break  and  di-y  up  in  scabs  and  crusts,  which  at  last 
fall  off,  leaving  pits,  which  suflSciently  mark  the 
cause. 

Such  are  the  Bvmptoms  of  the  distinct  or  mild 
small-pox,  but  it  iieciuently  assumes  a  more  terri- 
ole  shape,  in  what  is  called  the  confluent.  In  the 
'utter,  all  the  symptoms  are  more  violent  from  the 


beginning.  The  fever  is  a  typhus,  there  is  del'- 
riuiii,  preceded  by  great  anxiety,  heat,  thirst,  vo- 
miting, itc.  The  eruption  is  irregular,  coming  out 
on  the  second  day  in  jiatches,  the  vev  cles  of  which 
are  flatted  in,  neither  does  the  matter  ih  .-y  contam 
turn  to  a  yellow,  but  to  a  brown  colour.  Instead 
of  til-?  fever  goijig  off  on  the  ap\)earance  of  the 
eruption,  it  is  increased  after  the  fifth  day,  and 
continues  throughout  the  complaint.  The  face 
swells  in  a  frightful  manner,  so  as  to  close  thi 
eyes;  sometimes  putrid  symptoms  prevail  from  the 
commencement. 

Treatment. — Place  the  patient  in  a  cool  airy 
room,  and  let  him  be  but  lightly  covered  with  bed 
clothes.  Purge  him  every  other  day  with  salts, 
and  give  him  thirty  drops  of  laudanum  every  night. 
The  diet  should  consist  of  panada,  arrow  root,  &cc. 
and  his  drink  consist  of  lemonade  or  water.  If 
from  any  cause  the  eruption  strikes  in,  put  him 
into  the  warm  bath,  give  a  little  wa;  m  wine  whey, 
or  the  wine  alone,  and  ajiply  blisters  to  the  feet. 
Obstinate  vomiting  is  to  be  quieted  by  the  effer- 
vescing draught,  with  the  addition  of  thirty  drops 
of  laudanum. 

In  the  confluent  small-pox,  the  treatment  must 
be  varied  as  it  inclines  more  or  less  to  the  inflam- 
matory or  putrid  type.  If  it  inclines  to  the  first, 
act  as  directed  for  the  distinct  kind,  if  to  the  last, 
employ  all  those  means  directed  in  putrid  fever. 
If  the  eyes  are  much  affected,  it  will  be  nece^sar)' 
to  bathe  tliem  frequently  with  warm  milk,  and  to 
smear  the  lids  with  some  simple  ointment. 


Itch. 


Symptoms. — An  eruption  of  small  pimples  be- 
tween the  fingers,  on  the  wrists,  and  over  the 
whole  body,  which  form  matter,  and  are  attended 
with  an  intolerable  itching. 

Treatment. — There  are  several  varieties  of  this 
troublesome  complaint,  as  the  rank,  watery,  poeky, 
scorbutic,  See.  A  veiy  bad  kind  of  it  is  contracted 
by  dogs  that  have  the  mange.  The  remedy  is  sul- 
phur. It  should  be  used  internally  with  cream  of 
tartar,  so  as  to  purge  freely,  and  at  the  same  time 
be  applied  externally,  in  the  form  of  an  ointmect. 
Equal  portions  of  white  vitriol,  flour  of  sulphur, 
and  laurel  berries,  made  into  a  thin  liniment  with 
olive  oil,  is  highly  recommeniled  as  a  local  appli- 
cation. The  following  practice  is  said  to  be  effec- 
tual:  Take  of  flour  of  sulphur  two  ounces,  and 
mix  it  well  with  two  drachms  of  nitre;  throw  the 
mixture  into  a  warming-pan  containing  live  coals, 
and  pass  the  pan  between  the  sheets  in  the  usual 
manner.  The  patient,  stripped  to  his  skin,  now 
gets  into  bed  (taking  care  not  to  let  the  fumes  es- 
cape) wlien  the  clothes  should  be  tucked  in  all 
round  him.  Repeat  the  process  ten  or  twelve 
times.     The  diet  in  all  cases  should  be  very  low. 

Herpes, 

Symptoms. — Broad  itchy  spots  of  a  reddish  or 
white  colour,  breaking  out  in  different  places, 
which  at  last  run  into  each  other,  forming  exten- 
sive ulcers,  after  a  time  they  become  covered  with 
scales,  which  fall  off,  leaving  the  surface  below 
red;  while  the  disease  heals  in  one  part,  it  breaks 
out  in  another. 

Treatment. — The  ointment  of  the  oxide  of  zinc 
is  a  very  common  application.  Washing  the  part 
with  a  solution  of  corrosive  sublimate  in  water,  one 
grain  to  the  ounce,  is,  however,  to  be  prefeiTed. 
The  citrine  ointment  may  also  be  tried.  If  these 
fail,  apply  a  strong  solution  of  blue  vitriol  tr-  the 
ulcers,  and  lakc  a  p^ain  of  calomel  morning  and 
evening.  The  decoction  of  sarsaparilla  and  guaia- 
cum  may  be  used  with  them.  If  the  disease  resists 
the  mercury,  try  Fowler's  solution  of  arsenic,  i*" 


MEDICINE. 


217 


iioses  ot  five  drops  three  times  a  day,  to  be  cau- 
iiously  i  icreased  as  directed  for  intermitting  fe- 
vers. T  he  warm  bath  should  never  be  neglected 
in  cutaneous  complaints. 

Scald  head. 

Symptoms. — Inflammation  of  the  skin  of  the 
(lead,  which  ends  in  a  scabby  eruption  that  extends 
over  the  whole  scalp. 

Causes. — Want  of  cleanliness,  putting  on  the 
hat,  using  the  comb,  or  sleeping  in  the  bed  of  a 
person  who  has  it. 

I'reatmeiit.— Shave  the  head  close,  Wash  it  well 
with  warm  soap  and  water,  and  cover  it  thicicly 
with  fresh  powdei-ed  charcoal.  One  or  two  of  he 
pills  below  should  be  taken  every  night,  on  going 
to  bed.  The  bowels  must  be  kept  open  by  magnesia 
or  Epsom  salts.  If  this  fnils,  t/y  the  citi-ine  or  tar 
ointment  to  the  i)arts,  with  a  liberal  use  of  the 
«orapound  decoction  of  sarsaparilla.  The  diet 
4.ould  be  wiiolesome  and  nourishing,  avoiding  spi- 
rtuous  liquors  and  salted  meats.  The  warm  batli 
skould  not  be  neglected. 

I'ills  for  scald  head. — Calomel  half  a  drachm, 
tartar  emetic  1 5  grains,  opium  half  a  drachm.  Rub 
it  nto  a  smooth  paste  with  simple  syrup,  and  di- 
vice  it  into  60  pills. 

Ring  -worm. 

hfmptoms. — An  eruption  running  in  curved 
liufs,  generally  in  a  circle,  that  itches  when  rubbed 
or  viitn  the  body  is  heated. 

T-eatment. — Into  one  ounce  of  water,  throw 
more  blue  vitriol  than  it  will  dissolve,  so  as  to  form 
wiiat  is  technically  called  a  saturated  solution, 
foudiing  the  ulcerated  parts  with  this  liquid  seve- 
ral tiines  through  the  day,  will  alone  frequently 
cure  t.  If  this  fails,  apply  the  citrine  or  tar  oint- 
ments In  very  obstinate  cases,  recourse  may  be 
had  tc  the  pills  for  scald  head,  or  to  the  usual 
doses  «f  Fowler's  solution.  If  it  affects  the  head, 
shave  it.  In  this,  as  well  as  all  other  diseases  of 
tlie  skii,  the  greatest  cleanliness  is  necessaiy. 

■T^ettle-rash. 

Symporns. — An  eruption  similar  to  that  caused 
by  the  singing  of  nettles,  whence  its  name.  On 
rubbing  tie  skin  which  itches,  the  ei-uption  will 
suddenly  appear,  remain  for  a  moment,  and  then 
vanish,  bieaking  out  in  some  other  spot.  The 
Darts  affecied  are  swelled,  at  one  time  presenting 
vhe  appearance  of  welts,  i  j  from  the  stroke  of  a 
whip-lash,  and  at  another,  that  of  white  solid 
bumps. 

Trealineii. — A  few  doses  of  Epsom  salts,  and  a 
little  attentim  to  the  diet,  which  should  be  mild, 
are  generall)  sufficient  to  remove  it.  If  it  proceed 
from  eating  poisonous  fish,  or  any  unwholesome 
food,  take  an  emetic,  &ic.  as  directed  in  such  cases. 

Blotched  face. 

Symptoms.— An  eruption  of  hard,  distinct  tu- 
tiercles  or  pimjles,  generally  appearing  on  the  face, 
but  sometimes  on  the  neck,  breast  and  shoulders. 

Treatment. — There  are  a  great  many  varieties 
of  this  affection,  soiie  of  which  have  been  separate- 
ly treatei  of  byWillan  and  other  writers  on  dis- 
eases of  the  skin,  to  whom  I  would  refer  any  one 
who  is  particularly  interested  therein.  Notwith- 
standing all  that  has  been  said  on  the  subject,  there 
is  no  disease  more  difficult  to  get  rid  of  than  this. 
Where  it  arises  from  suppressed  perspiration,  high 
seasoned  food,  or  intemperance,  it  may  indeed  be 
relieved  by  the  warn  bath,  oy  sweating,  purging, 
»nd  a  low  diet;  but  when  it  exists  in  persons  who 
nave  always  ltd  lenperate  lives,  and  in  whom  it 
teems  constituU>^)nal,  medicine  has  but  little  effect 
2  C 


on  it.  In  all  cases,  however,  the  followlr^  plan 
may  be  adopted,  take  a  dose  of  Epsom  salts  twice 
or  thri<>e  a  week,  use  the  warm  bath  daily,  live  oji 
mush  and  milk  exclusively,  -"nd  drink  nothing-  bit; 
water.  The  parts  may  he  touched  frequently  with 
the  lotion  below.  If,  after  a  trial  of  several  months, 
this  should  not  succeed,  trj'  Fowler's  solution, or  the 
pills  for  scald  head,  with  the  decoction  of  guaiacum 
and  sarsaparilla.  The  various  cosmetics  and  astrin- 
gent applications  recommended  for  these  affections 
are  alwavs  prejudicial,  for  although  they  sometime 
repress  the  eruption,  they  occasion  more  sevei 
and  dangerous  complaints. 

Lotion. — Take  of  corrosive  sublimate  4  grains 
of  spirits  of  wine  half  an  ounce;  when  the  salt  i 
dissolved,  adJ  of  common  gin  and  of  water,  eacl 
three  ounces. 


Scu'  vy. 

Syruptoms. — Bleeding  of  the  gums,  teeth  loose, 
spots  of  various  colours  on  the  skin,  generally  livid, 
debility,  countenance  pale  and  bloated,  pulse  small, 
quick,  and  intermitting.  In  its  advanced  stage  the 
joinio  swell,  and  blood  bursts  out  from  different 
parts  of  the  body. 

Treatment. — ^Remove  the  patient  to  a  new  and 
healthy  situatioi.,  where  the  air  is  dry  and  pure; 
give  him  plenty  of  fresh  vegetables,  such  as  spin- 
nage,  lettuce,  beets,  carrots,  and  scurvy-grass.  A 
small  proportion  of  fresh  animal  food  should  be 
taken  with  them.  This,  with  oranges,  lemons  and 
sugar,  or  lemonade,  spruce  beer,  with  wine  and 
water,  are  generally  sufficient  to  cure  the  com- 
plaint. The  nitric  vinegar  is  strongly  recommend- 
ed for  the  same  purpose.  If  there  is  much  pain  "i 
the  bowels,  laudanum  must  be  used  to  relieve  it 
If  the  breathirg  is  difficult,  or  there  is  much  pain 
in  the  breast,  apply  a  blister  to  it,  for  on  no  account 
should  blood  be  drawn  in  scurvy.  A  tea-spoonful 
of  charcoal,  well  mixed  with  half  a  pint  of  vinegar, 
forms  an  excellent  gargle  to  clean  the  gums  and 
ulcers  in  the  mouth.  1  hose  on  the  body  may  b« 
washed  with  the  same,  or  lemon  juice,  pure,  or 
mixed  witfi  water.  The  yest  or  charcoal  poultice 
may  also  be  applied  to  them  with  advantage.  To 
restore  the  tone  of  the  system,  recourse  must  be 
had  to  the  Peruvian  bark,  with  the  elixir  of 
vitriol,  the  muriated  tincture  of  iron,  exercise, 
&c.  &c. 

JVitric  vinegar. — Dissolve  three  or  four  ounces 
of  nitre  (saltpetre)  in  one  quart  of  vinegar.  The 
dose  is  from  half  an  ounce  to  ar:  ounce.  If  the 
strength  of  it  occasions  any  inconvenience,  add  % 
little  water,  or  diminish  the  quantity  of  the  dose. 

OftumowH. 
3y  the  word  tumour  is  meant  a  swelling  of  a»iy 
part  of  the  body.  They  are  of  different  kinds, 
arise  from  various  causes,  and  are  more  or  less 
dangerous,  according  to  the  nature  jf  their  con- 
tents, and  the  spot  they  occupy. 

Of  ruptures. 

Ruptures  are  tumours  caused  by  the  protuslon 
of  a  part  of  the  bowels  through  certain  naturai 
openings.  They  are  divided  into  reducibl-.  irre- 
ducible, and  strangulated.  They  mostly  occur  in 
men  in  the  groin  and  bag. 

Cames. — Straining  in  any  way,  as  at  stool, 
vomiting,  lifting  heavy  weights,  violent  exercise, 
as  jumping,  running,  Sec,  a  natural  weakness  of 
the  parts. 

Reducible  ruptures. 

Symptoms. — A  small  swelling,  free  from  pain, 
and  generally  soft,  the  colour  of  the  skin  over  it 
remaining  unaltered.  While  standing  up,  the 
swelling  increases,  on  lying  down,  it  decreases. 


i]ii 


UNIVERSAL  RECEIPT  ROOK 


the  patient  being  al/ie  to  retui-n  the  parts  himself, 
while  ill  that  position.  The  swciliiig;  is  also  in- 
creased hy  coughing,  sne'-zing,  or  straining  as  if  at 
stool.  If  he  is  fl^'uleiit,  a  ruiiibliiig  sensation 
niny  be  felt  in  it. 

l')e(itme;ii. — The  patient  should  place  himself 
oi>  his  back,  with  his  head  and  shoulders  a  little 
•il  ivated,  (haw  u])  his  knees  to  his  belly,  and  (if 
in  this  position  the  parts  do  not  return  of  tliem- 
stdves)  endeavour  to  push  or  knead  them  up  into 
file  b'jlly,  through  the  opening  at  which  they  come 
out,  and  which,  ii  the  tumour  be  in  the  groin  or 
bag,  is  an  oval  ring  or  slit  in  the  groin,  at  the  ]ire- 
cise  spot  where  the  swelling  first  ap|)eaied.  \\'hen 
this  is  effected,  he  should  remain  quiet  until  a  truss 
can  be  procured,  the  spring  of  which  must  be  pass- 
ed round  Ins  body,  the  pad  beap|ilied  directly  over 
the  spot  just  mentioned,  and  held  there  with  one 
hand,  while  the  other  passes  the  strap  into  ihe 
buckle  and  draws  it  sufficiently  tight.  Having 
-lone  this,  he  should  get  up  and  walk  about.  If 
the  swelling  no  longer  appears,  the  truss  is  pro- 
perly applied,  if  otherwise,  take  it  off,  return  the 
parts  as  before,  and  apply  it  again;  when,  if  on 
rising,  walking  about,  slightly  cougliing,  &c.  the 
parts  are  found  to  be  well  kept  up,  he  may  resume 
his  ordinary  business.  The  truss  should  be  worn 
aight  and  day,  as  long  as  he  lives. 
Irreducible  ntphires. 

Symptoms. — A  rupture  in  which  there  is  no  pain, 
yet  that  cannot  be  returned  into  the  belly,  caused 
by  an  increased  bulk  of  the  parts,  or  their  having 
i'ormed  adhesions,  or  grown  fast  to  adjoining  parts. 

Treatment. — A  rupture  thus  situated  must  be 
eft  to  itself  The  patient  should  be  extremely 
'■-autious  in  his  diet,  and  in  avoiding  costiveness, 
iiy  the  use  of  clysters,  or  if  necessary,  laxative 
medicines.  He  s'hoidd  also  be  very  careful  to  pro- 
'eci  the  tumour  from  blows,  always  recollecting 
•hat  it  is  in  danger  of  strangulation. 
Strmigidated  ntptwes. 

Symptoms. — The  first  mark  of  a  rupture  being 
strangulated,  or  of  pressure  being  made  on  it,  is 
costiveness.  The  tunnur,  which  before  was  in- 
sensible, becomes  painful,  the  pain  being  most  se- 
vere at  the  spot  where  the  strangulation  or  stric- 
!ure  exists,  and  extending  from  thence  across  tlie 
belly,  wiiich  becomes  swollen  and  hard.  The  pain 
I  eseivibles  that  which  the  patient  would  suiipose  to 
.trise  if  a  cord  was  drawn  tightly  across  it..  The 
pain  continues  to  increase,  and  is  augmented  by 
pressure;  sneezing,  coughing,  nausea  and  vomit- 
ing, first  of  the  contents  of  the  stomach,  and  atter- 
wards  of  the  intestines,  ensue;  great  anxiety,  rest- 
lessness, and  a  quick  hard  pulse.  Hiccups,  cold 
clammy  sweats,  weakened  respiratioj,  and  a  pulse 
so  feeblf  as  hardly  to  he  perceived,  announce  the 
a.)proach  or  presence  of  mortification. 

Treatment. — Lose  not  a  moment  in  sending  for 
ihe  best  mcuical  aid  that  may  be  within  reach.  In 
the  mean  time,  having  placed  the  patient  as  direct- 
ed for  red'icible  ruptures,  apply  both  hands  on  the 
tumour  with  gentle,  but  gradually  increasing  j)res- 
siire,  or  grasp  the  tumour  gently  but  steadily  with 
one  hand,  w  hile  with  the  fingers  of  the  other  you 
endeavour  to  knead  or  push  up  the  parts  nearest 
the  ring  in  the  groin,  applying  fne  p.essure  in  the 
same  course  the  parts  have  taken  m  their  descent. 
If  this  fails,  seize  the  tumour  between  the  finger 
and  thumb  of  the  left  hand,  close  to  where  it  en- 
ters the  belly,  and  carry  them  downwards,  with  a 
moderate  pressure,  so  as  to  dislodge  any  excrement 
which  may  be  there,  w  hile  w  ith  the  right  you  en- 
deavour to  push  in  the  gut. 

If  you  cannot  succeed  in  two  or  three  attempts, 
place  the  patient  in  a  warm  bath  and  try  it  again. 
U  still  foiled  ^ou  have   no  time  to  waste  in  un- 


availing attempts)  cover  the  tumour  with  pounded 
ice,  snow,  or  any  very  cold  application.  Sli^mhl 
this  fail,  bleed  the  patient  until  he  nearlv  fidiits, 
regardless  of  t'v.e  small  thready  pulse;  if  fainting 
actually  occurs,  seize  that  moment  to  return  the 
parts,  as  before  directed. 

Should  the  rupture  still  remain  irreducible,  there 
j  are  but  two  resources  left,  the  tobacco  clvsler,  anu 
I  an  operation.  One  half  of  the  clyster  should  be 
injected;  if  it  occasions  sickness  and  a  relaxation 
of  the  parts,  endeavour  to  return  them:  if  the  first 
half  does  not  produce  these  effects,  throw  up  the 
remainder  of  it  and  when  relaxation  comes  on.  en- 
deavour, as  before,  lo  push  up  the  gut.  As  re- 
gards the  operation,  no  one  should  everattem]it  it 
but  a  surgeon.  Large  doses  of  laudanum  allay 
vomiting,  and  are  otherwise  beneficial:  in  ail  cases 
of  this  kind,  they  should  never  be  omitted. 

Remarks. — Ru])tures  are  liable  to  be  confound- 
ed with  some  other  diseases,  as  dropsy  of  the  bag, 
enlarged  spermatic  vein,  kc.  The  modes'of  di.- 
tinguishing  them  have  already  been  pointed  oa, 
althongli  it  must  be  confessed  that  with  respect  o 
the  latter,  considerable  difficulty  exists.  If  tie 
disease  is  a  rupture,  by  placing  the  patient  on  lis 
back,  returning  the  tumour,  and  hcjding  the  fin- 
gers firmly  over  the  opening,  and  then  desirng 
him  to  rise,  the  swelling  w  ill  not  appear.  If,  on 
the  contrary,  it  is  an  enlarged  spf  rmatic  vein  it 
will  be  found  to  be  greater  than  ever.  The  later 
has  also  a  peculiar  ropy  feel,  as  if  a  bL.iidle  of 
cords  were  in  the  bag. 

Aneitrism. 

Symptoms. — A  small  tumour  without  pain  or 
redness,  attended  by  a  peculiar  throbbing,  i'  dis- 
appears on  pressure,  and  returns  the  momea  it  is 
removed.  As  the  tumour  increases  in  sizt,  the 
throbbing  or  beating  ot"  the  artery  grows  leffi  per- 
ceptible. It  is  generally  found  in  the  ham,  thigh, 
neck,  groin  and  arm.  It  is  diviiled  into  tr^e  and 
false.  Distinguish  it  by  the  beating  or  thrcbbing, 
j  which  is  diminished  by  pressing  on  the  artery 
above  the  tumour,  and  by  the  latter  disap)earing 
on  pressure,  and  returning  when  it  is  removed. 

'J'reatmait. — In  the  early  SLoj^e,  ajiply  a  soft  and 
elastic  cushion  to  the  tumour,  and  bind  it  tightly 
over  it  by  a  bandage.  The  diet  should  in  all  cases 
be  extremely  low,  just  sufficient  to  preserve  life, 
and  no  more.  If  the  patient  is  of  a  full  habit,  he 
should  be  bled  and  purged.  This  plai,  steadily 
and  vigorously  pursue  '  for  a  long  time,  has  some- 
times effected  complete  cures.  There  .s  nothing, 
however,  but  an  operation  that  can  be  depended  on, 
wherefore,  as  soon  as  any  swelling  of  this  nature 
is  perceived,  no  time  should  be  lost  in  procuring 
surgical  assistance.  If  the  tumour  is  eft  to  itself, 
it  will  finally  burst,  and  death  be  t'le  itievitabfe 
consequence. 

Fleshy  tumours 

Symptoms. — Small  warty  jirojertions,  which, 
as  they  increase  in  size,  drag  down  the  skin  from 
the  neighbouring  parts,  which  fcrnis  a  kind  of 
stem  or  foot  stalk,  on  which  the  tumour  hangs. 
They  are  hard,  full  of  vessels,  uid  arc  neithei 
painful  nor  inflamed. 

Treatment. — When  very  small,  they  may  he  fre 
quently  touched  with  caustic,  wVich  will  destroy 
them.  If  large,  the  ligature  or  tnife  must  be  em- 
ployed, for  which  purpose  have recouise  to  a  sur- 
geon. 

Steaiovmtoits  tunours. 

Symptoms. — A  small,  doug'iy  swelling,  whi<>.>; 
gradually  increases,  and  sometimes  grows  to  ?.n 
enormous  size.  It  is  soft  and  free  from  pain,  iht 
-'ylour  of  the  skin  remaining  unaltered. 


MEDIClNK. 


21S 


Treatment.—  These  (nimours,  leclinii  allv  called 
steatomalous,  are  merely  ineonvenient  tVnm  their 
bulk.     They  cai\  only  be  removed   l)y  the  ligiiture 
or  knife,  for  which  jjurijose  Mpiily  LJ  a  surgeon. 
Encysted  tumours. 

Symptoms. — A  distinct,  hard,  circurpsci-ibed 
5H'eHing,  gradually  growiii;;-  'arger,  until  a  slight 
inllamtiiation  comes  on,  when  it  becomes  a  litlle 
li.iinful,  soon  after  which  a  tUictnation  is  distinctly 
t  1  Ije  perceived.  As  i  p.ogresses  the  vessels  be- 
"•ome   enlarged;   it  seldom  exceeds  the  size  of  an 

Treatment. — Apply  to  a  surgeon. 

Gnii^-lion. 

Siimptoms. — A  small,  moveable,  elast'  •.  swell- 
jig,'with  little  or  no  \)ain,  or  alteration  in  the  skin, 
situated  under  or  between  tendons  or  sinews,  and 
generally  near  to  a  joint;  it  sometimes  hinders  the 
motions  of  the  part. 

Treatment. — Apply  pressure,  blisters,  or  fric- 
tions of  strong  camplu)i-ated  mercurial  ointment 
\n  the  tumour.  If  ihese  are  of  no  avail,  make  a 
3. nail  puncture  in  it  with  the  point  of  a  sharp  lan- 
cet, let  out  its  contents,  and  apply  pressure  to  the 
part,  so  as  to  make  the  two  sides  of  the  sack  or 
bag  grow  together. 

Biles. 

Symptoms. — A  nard,  circumscribed,  inflamed, 
snd  very  painful  tumour,  of  a  conical  shape,  sel- 
dom exceeding  in  size  a  pigeon's  egg. 

Tveatmeiit.---li  the  patient  is  of  a  full  habit, 
l>leed  and  purge  him  with  Epsom  salts.  A  soft 
poultice  of  warm  bread  and  milk,  or  rye  mjal, 
should  always  be  applied  to  the  bile,  and  frequent- 
ly changsa.  If  the  pain  is  ex'-essive,  a  tea-spoon- 
ful of  laudanum  may  lie  mixed  with  each  one.  Ii. 
a  few  duys  matter  will  be  formed,  when  it  may  be 
let  out  witlj  a  sharp  lancet. 

Carbwicle. 
A  deeply  seated,  hard,  immoveable  and  circum- 
siribed  tumour,  which  appears  generally  on  the 
hi  ck,  shoulders,  &c.  About  the  miildle  it  is  of  a 
(1;  rk  red  or  purple  colour,  being  much  paler  or 
m  (tiled  round  its  edges.  It  is  attended  with  an 
m  olerable  itching  and  burning  pain,  and  at  last 
bi  comes  a  kind  of  sloughi*ig  ulcer. 

Vveatment. — This  will  depend  upon  the  state  of 
the  constitution.  Most  generally  there  is  great 
weakness,  in  which  case  the  diet  must  be  generous. 
Bark,  with  the  elixir  of  vitriv^l  and  opium,  to  re- 
lieve the  pain,  are  to  be  frequently  employed.  As 
a  local  remedy,  a  blister  ranks  very  high.  It 
should  be  placed  directly  on  the  part.  After  being 
Kit,  it  may  bt,  succeeded  by  a  bas.licon  plaster.  A 
modern  writer  strongly  recommends  the  solution 
of  arsenic,  as  a  local  remedy  in  this  disease. 
Pledgets  of  linen  dipped  in  the  liijuor,  are  to  be 
laid  on  the  swelling,  and  frequently  renewed; 
When  matter  begins  to  form,  apply  a  bread  and 
milk  potiilice,  and  treat  it  in  every  respect  as  a 
common  ulcer. 


which  shduM  l)P  pi'evcnted  from  forminp",  if  possi- 
ble, by  bathing  t^epaitwith  camplifiretted  spirits. 
The  second  should  be  dispersed  by  pm-ging,  and 
by  leech -s  and  blisters.  If  the  inflammation  is  riot 
reduced  by  these  means,  with  a  veiy  sharp  pen- 
knive,  make  an  early  and  fi'ee  incision  in  the  mid- 
dle of  the  'ast  joint  of  the  finger  down  to  the  bone, 
Sufl"er  the  blood  to  run  for  a  few  minutes,  and  then 
treat  it  as  a  common  cut.  The  s:>me  practice  shouM 
be  followed  with  .'egard  to  the  third. 

Piles. 

.'\i/mt)!oms. — A  pain  in  the  fundament  when 
going  to  stool;  on  examination  small  tumours  are 
perceived  to  project  beyond  its  verge.  They  arc 
of  two  kinds,  the  blind  and  bleeding.  They  may 
also  be  internal  and  external. 

Blind  piles. 

Treatment. — A  diet  of  rye  mush  and  milk, 
strictly  adhered  to  for  a  length  of  time,  will  very 
frequently  cure  the  disease.  If  they  project,  are 
swelled,  and  painful,  apply  twenty  or  thirty 
leeches  to  them,  anil  cold  applications.  The  com- 
mon gall  ointment  is  a  very  soothing  application. 
Balsam  copaiva,  in  doses  sufficiently  large  to  purge 
freely,  is  also  highly  recon>mended.  A  radical 
cure,  however,  is  oidy  to  be  sought  for  in  the  knife 
or  ligature,  for  which  ap\ily  to  a  surgeon.  If  the 
pain  is  very  great,  laudanum  may  be  taken  to  ease  it. 
lileeding  piles. 

Treatment.^li  \.\\<i  bleeding  is  considerable,  in- 
ject a  solution  of  alum  or  a  ilecoction  of  oak  bark, 
or  make  pressure  upon  the  vessels  by  introducing 
a  sheep's  gut,  tied  at  one  end  into  the  fundament, 
and  then  tilling  it  with  any  astringent  fluid  by  a 
clyster  pipe.  This  evacuation  is  sometimes  salu- 
tary, and  it  often  requires  much  judgment  to  know 
if  it  should  be  stopped  or  not. 


WldV.o-w,  or  felon. 

Symptoms. — 'An  inflamed  tumour  at  the  end  of 
the  finger.  It  is  of  tbre^i  kinds.  The  first  is  situ- 
ated immediately  under  the  skin,  around  the  nail. 
The  second,  in  the  cellular  membrane,  the  i)ain 
fti'.d  swelling  of  which  is  much  greater  than  in  the 
ftrst,  and  the  matter  much  longer  in  forming.  The 
t'»ird  lies  under  the  sheath  or  covering  of  the  tea- 
ions  of  the  fingers,  and  is  inlinitely  more  violent, 
painful,  anu  dangerous.,  than  either  of  the  ottiers. 

Treatment. — If  of  lh<;  first  description,  open  the 
y  V'v »  i*ri'''i'-,  >vi4ti  a  needle,  ant"  W:!  out  the  matter, 


Of  Abscess. 
Symptoms. —  I'he  t  rmation  of  matter  under  the 
skin,  or  in  any  part  of  the  body,  preceded  by  in- 
flamn^'uion,  and  m'^i  ked  by  a  dull  heavyweight; 
by  the  pain  becoming  more  acute  and  darting;  by 
a  peculiar  throbbing;  by  the  swelling  becoming 
more  elevated,  and  soft  to  the  touch,  Ifthe  tumour 
is  not  opened  it  bursts, 

Treatv.cnt. — Apply  a  soft  and  warm  bread  and 
milk,  or  Imseed  poultice  to  the  p'u-t,  and  ende.q- 
vour  to  hasten  the  formation  of  matter.  When  this 
is  evident,  let  it  out  with  a  sharp  lancet.  Ifthe 
patient  is  weak,  let  him  have  a  generous  diet  with 
wine,  porter,  bark,  8ec, 

Psoas  Abscess. 

Sumptoms.-  -A  weakness  across  the  loins,  accom- 

i  panied    ijy   a   dull   pain.     After  a  while,   the   pain 

I  siiifts  iVomtbe  back  to  the  thigh  and  hip,  becomii^ 

I  more  darting  and  severe.     Tlie  glands  in  the  groin 

swell,  and  at  last  a  soft  tumour  is  perceived  at  the 

I  lower  edge  of  the  groin,  or  by  the  side  of  the  fut* 

dament;  the  swelling  increases  to  a  large  size,  an4 

sometimes  extends  i.self  down  the  thigh. 

Treatment. — In  the  early  stage,  bleed  and  purge 
the  patient,  keep  him  on  a  low  diet,  and  apply  ? 
large  blister  over  the  lower  part  of  the  back.  Con. 
finenient  in  bed  is  absolutely  necessary.  V/iier. 
matter  is  formed,  make  an  opening  into  the  tu- 
mour in  the  following  manner:  Push  a  sharp  lancet 
first  through  the  skin,  then  obliquely  upwards  un- 
der it,  a.,d  then,  by  depressing  the  point,  pierce 
the  swelling  itself.  In  this  way,  the  abscess  is 
opened  with  )Ut  the  danger  that  attends  wounds  ot 
large  cavities.  If  it  is  small,  tlie  whole  of  the  mat- 
ter mav  be  allowed  to  now  away  at  once;  if  large, 
after  drawing  a  pint,  close  the  wound  for  a  few 
hours,  and  then  finish  the  operation.  The  lips  ol 
the  wound  must  be  kept  together  by  sticking  pla»- 


220 


UNIVERSAL  RECEIPT  BOOK. 


ter.  As  (here  are  many  vessels  ot  importance  in 
the  groin,  care  niust  be  taken  to  avoid  wounding 
them,  and  it'  a  suin;eon  can  be  had,  lie  should 
always  be  ai^jlied  to  for  this  purpose. 

Of  fistula. 

■Symptoms. — An  abscess  or  ulcer  in  the  neigh- 
bouriiood  of  the  fundament,  preceded  by  an  in- 
flamed swelling,  which  gives  much  pain.  If  there 
IS  no  conimi.iication  between  th^' gut  and  the  sore, 
it  is  called  an  incomplete,  if  there  is,  a  complete 
fistula. 

Treatment — As  the  tumoui-  is  often  taken  for 
piles,  attention  should  be  paid  to  distinguish  tiiem. 
In  all  cases  apply  forty  or  fitt)'  leeches  to  the  part, 
keep  the  bowels  perfectly  loose  by  a  diet  of  rye 
mush,  and  confine  the  patient  to  his  bed.  If,  how- 
ever, the  formation  of  matter  cannot  be  hindered, 
the  swelling  must  be  opened  early,  and  a  poultice 
applied  to  it,  when  the  disease  occasionally  heals 
like  any  other  sore;  but  nine  times  out  of  ten  it 
forms  a  callous  winding  abscess,  through  which 
(if  it  »s  complete)  excrement,  hic.  often  jwsses. 
When  it  arrives  at  this  point,  nothing  but  an  ope- 
ration can  ever  be  of  any  service. 

There  is  another  species  of  fistulous  opening, 
•"hich  follows  the  obstruction  caused  by  stric- 
tures, &c.  in  the  urinary  passage.  The  water 
not  being  able  to  flow  through  the  natural  canal, 
makes  its  way  out  between  the  bag  and  the  funda- 
ment, constituting  what  is  called  fistula  in  perineo. 
It  may  almost  be  called  an  incurable  disease;  at  all 
events,  none  but  a  sui^eon  can  do  any  thing  to  re- 
.ifjve  it. 


Of  Ulcers. 

By  ulcers,  are  meant  holes  or  sores  in  the  skin 
ltd  flesh,  which  dischage  matter.  They  are  di- 
ided  into  inflamed,  fungous,  sloughing,  and  in- 
dolent ulcers  in  the  neighbouihood  of  carious 
iione,  and  those  attended  by  a  peculiar  diseased 
action. 

Inflamed  ulce's. 

Symptoms. — The  margin  of  the  sore  is  ragged, 
the  skin  ending  in  a  sharp  edge  round  it.  The 
neighbouring  parts  are  red,  swelled  and  painful, 
the  bottom  of  the  ulcer  is  uneven  and  covered  with 
a  white  spongy  substance.  In  place  of  healthy 
yellow  matter,  it  discharges  a  thin  fluid;  the  sur- 
face of  it  bleeds  on  the  slightest  touch. 

Treatment. — Confine  the  patient  to  bed,  bleed 
and  purge  him  occasionally,  let  his  diet  be  extreme- 
ly low,  and  •apply  a  sjft  bread  and  milk  or  linseed 
poultice  to  the  ulcer.  When  healthy  yellow  mat- 
ter is  formed,  omit  the  poultice,  keep  the  sore  very 
clean,  and  apply  a  plaster  of  simple  ointment. 
Fungous  ulcers. 

Symptoms.~T\\e  presence  of  large  round  gran- 
ulations, rising  above  the  level  of  the  adjoining 
parts,  or  what  is  commonly  called  proud  fleeh, 
marks  this  species  of  ulcer. 

''.'reatment. — Sprinkle  red  precipitate  over  the 
proad  flesh,  or  touch  it  with  lunar  caustic,  apply 
dressings  of  simple  cerate  to  the  sore,  and  pass  a 
bandage  tightly  over  the  whole.  Bux-nt  alum  and 
biuc  vitriol  may  also  be  used  to  destroy  the  proud 
flesh.  Pressure  by  a  bandage  will  often  succeed 
when  all  other  means  fail. 

Sloughing  ulcer. 

Symptoms.—  The  death  of  parts  of  an  ulcer  which 
mortify  and  fall  oft"  generally  attended  by  fever  and 
pain. 

rreatment. — The  diet  should  be  generous,  lau- 
danum must  be  taken  to  relieve  pain,  and  bark, 
wine,  porter,  &c.  to  strengthen  the  system.  The 
carrot  poultice  is  the  best  local  application.  The 
AH'e  may  also  be  waslied  with  ei^ual  parts  of  a  hot 


flecoction  of  poppy  heads  and  spirits  ol  wine. 
When  the  dead  portions  have  all  fidlen  oH',  treat  it 
as  a  simple  ulcer,  paying  attention,  however,  to  the 
slate  of  the  system. 

Indolent  uke7\ 

Symptoms. — The  edp-es  of  the  skin  are  thick, 
raised,  smooth  and  shining.  The  iK)ints  of  new 
flesh  are  glossy,  and  the  appearance  of  the  whole 
ulcer  is  that  of  an  old  one,  in  which  the  healing 
process  is  at  a  stand. 

Treatmeiit.— Touch  the  whole  surface  fides 
and  edges  of  the  sore  with  caustic,  itiux,  v  Vi  or 
pow  Jer  it  with  Spanish  flies  or  rea  precipitate  tJ<l 
endeavorr  in  this  way  to  rouse  the  parts  to  actk\ii>. 
If  one  article  fails,  try  another.  Strips  of  sticking 
plaster  <  -lay  be  passed  over  the  ulcer,  about  an  inch 
apart,  so  as  to  draw  its  edges  nearer  together,  anil 
a  long  bandage  be  applied  over  the  whole. 
Carious  itlcer. 

Symptoms. — Ulcers  situated  over  or  near  cari- 
ous ^or  dead)  bones,  are  thereby  prevented  fri  m 
healing,  they  frequently  penetrate  deep  into  the 
parts,  forming  a  canal  with  harJ  and  indolent  sides, 
that  discharges  an  offensive  unhealthy  roaiier. 

Treatment. — Keep  the  sore  clean,  ii  pie4<  "."j 
proud  flesh  that  may  arise,  and  pay  attention  to  the 
general  healih  of  the  patient,  taking  care  that  his 
strength  be  kept  I'p,  if  necessary,  by  wine,  bark, 
porter,  Jtc.  &cc.  The  ulcer  will  not  heal  until  all 
the  pieces  of  dead  oone  are  thrown  off.  This  pro- 
cess sometimes  lasts  for  years,  in  which  case,  pa- 
tience IS  the  only  remedy,  and  nature  the  best  phy- 
sician. 

Cases  of  ulceration  frequently  occur,  proceeding 
from  various  causes,  whose  i-avages  seem  to  bid 
defiance  to  medical  power.  So  many  exti-aordi- 
naiy  and  weil  attes'^d  iiistancea  of  recovery  from 
some  of  these,  (in  which  death  seemed  already  to 
have  clutched  his  emaciated  victim,)  by  means  of 
the  Panacea  of  Mr  Swaim,  have  been  laid  befci_ 
the  public,  that  it  seems  due  to  the  uiifortunate 
victims  who  may  be  afilicted  with  it,  to  state,  that 
instances  of  the  above  nature  liai  ;  actually  hap- 
pened under  the  eye  i,i  the  editor  Be  its  compo- 
sition what  it  may,  its  effects  are  evident.  In  all 
cases  of  ulceration,  too  much  strcis  caiiiut  be  laid 
upon  the  necessity  of  keeping  Hm  parts  clean. 


OF  ACC1DE^4TS. 

Whenever  a  blow  has  b*.  ;n  inflicted,  whether 
by  being  thrown  from  a  horse,  out  of  a  carriage,  by 
falling  Irora  a  height,  or  in  any  other  way,  bleed 
the  patient  to  the  amount  of  twelve  or  fourteen 
ounces,  on  the  spot,  if  practicable,  if  not,  as  soon 
after  the  accident  as  possible.  This  rule  admits 
of  but  one  exception,  and  that  is,  when  the  vio- 
lence has  been  so  great  as  nearly  to  extinguish  all 
the  powers  of  life,  in  which  case  it  is  proper  to 
wait  for  symptoms  of  returning  animation.  To  has- 
ten these,  a  little  wine  and  water,  or  other  stimu- 
lus may  be  given. 

If,  in  consequence  of  a  broken  bone  or  other  in 
juiy,  the  patient  is  unable  to  walk,  take  a  doo 
from  its  hinges,  lay  him  carefully  on  it,  and  hav 
him  carried  by  assistants  to  the  nearest  house.  If 
no  door  or  sofa  can  be  procured,  two  boarus,  suf- 
ficiently long  and  broad,  should  be  nailed  to  two 
cross  pieces,  the  ends  of  which  must  project  about 
a  foot,  so  as  to  form  handles.  If  in  the  woods,  oj 
where  no  boards  can  be  procured,  a  litter  may  bt 
formed  from  the  branches  of  trees.  In  this  way  a 
hand-barrow  may  be  constructed  in  a  few  minutes, 
on  which  the  sufferer  may  be  properly  carried. 

If  he  has  been  wounded  and  bleeds,  th»-  bleeding 
must  be  stnppea  </«tore  he  is  removei!. 


MEDICINR, 


221 


havirw  reacned  a  house,  lay  him  on  a  bed,  and 
ivndress  nini  with  care  and  gentleness.  If  any  dif- 
ficulty arises  in  getting  off  his  coat  or  pantaloons, 
rip  up  ttie  seams,  rather  than  use  foi-ce.  This  bc- 
i-.g  done,  pro>  eed  to  ascertain  the  nature  of  the  in- 
juiy. 

This  may  be  either  simple  or  compotmd;  that 
is,  it  may  be  a  contusion  or  bnnse,  a  wr  and,  frac- 
ture cr  dislocation,  or  it  may  be  two  or  all  of  them 
united  in  one  or  several  p:irts. 

A  contusion  is  the  ni-cessary  consequence  of 
every  blow,  and  is  known  by  the  swelling  and  dis- 
coloration of  the  skin. 

Wounds  are  self-evident. 

Fractures  are  known  by  the  s'tdilen  and  severe 
pain,  by  the  mis-shapen  appearance  of  the  limb, 
sometimes  by  its  being  shortened,  by  the  patient 
being  unable  to  move  it  without  excruciating  pain, 
but  most  certaitdy,  b)' grasjiing  the  limb  above  and 
below  the  spot  where  the  fracture  is  supposed  to 
exist,  and  twisting  it  different  ways,  when  a  grating 
will  be  felt,  occasioned  by  the  broken  ends  of  the 
bone  rubbing  against  eac'i  other.  If  the  swelling, 
however,  is  veiy  great,  tl.is  experiinent  should  not 
be  made  until  it  is  reduce'?. 

Dislocations,  or  bones  being  out  of  joint,  are 
known  bv  the  deformity  of  the  joint  when  compar- 
ed with  its  fellow,  by  the  pain  and  inability  to  move 
the  limb,  by  its  being  longer  or  shorter  than  usual, 
and  by  tlie  impossibility  of  moving  it  m  particular 
directions. 


Qf  contusion. 
If  slight,  bathe  the  part  frequently  with  cold  vi- 
negar and  w?ter  for  a  few  hours,  and  then  rub  it 
well  wi.h  brandy,  or  spirits  of  any  kind.  Should 
it  be  very  great,  or  so  as  to  have  affected  'he  whole 
body,  which  may  be  known  by  a  general  soreness, 
Ijleed  and  purge  the  patient,  and  confine  him  to  a 
diet  of  rice  water,  lemonade,  panada,  &c.  If  fe- 
ver comes  r>n,  repeat  the  bleeiing,  purging,  &c. 
In  all  cases  of  this  nature,  be  sure  the  water  is  re- 
gularly evacuated,  for  it  sometimes  happens  that 
ill  consequence  of  the  nerves  of  the  bladder  being 
palsied  by  the  blow,  the  patient  feels  n'^  desire  to 
jjass  it,  though  the  bladder  be  full.  If  a  sjppres- 
sion  ensues,  pass  a  catheter,  if  possible,  or  procure 
assistance  tor  that  purpose. 


Of  sprains. 
Plunge  the  part  sprained  into  very  cold  water, 
and  hold  it  there  a  J  long  at  a  time  as  you  can  bear 
it — for  several  hours — then  rjb  it  well  with  cam- 
jihorated  spirits.  If  the  accident  has  happened  to  a 
joint,  as  in  the  ankle,  and  it  remains  weak,  pour 
euld  water  on  it  from  the  spout  of  a  lea-kettle,  r,?ld 
at  a  distance,  several  times  in  the  day.  The  most 
sericus  effects,  however,  resulting  from  contusion, 
Hi-e  when  the  bl^w  is  applied  to  the  head,  produc- 
ing either  concussion  or  compression  of  tlie  brain. 

Concussion  of  the  brain. 

Symptoms.  —The  patient  is  stunned,  his  breath- 
ing slow,  drowsiness,  stupidity,  the  pupil  of  the 
eye  rather  contracted,  vomiting.  After  a  time  he 
recovers. 

Treatment. — Apply  cloths  dipped  in  cold  vine- 
gar and  water  to  his  head,  and  when  the  stupor  is 
gone  bleed  him,  and  open  his  bowels  with  Epsom 
•alts.  He  should  be  confined  to  bed,  kept  on  a  low 
diet,  in  a  quiet  situation,  and  every  measure  taken 
to  prevent  an  inflammation  of  the  brain,  which,  if 
it  comes  on,  must  be  treated  by  copious  bleeding, 
blisters,  &c. 


Compression  of  the  brain. 
Symptoms.-  Loss  of  sense  and   motion,   slow. 


noisy  and  laoorious  breathing,  pulse  slow  and  ir- 
regular, the  muscles  relaxed,  as  in  a  pet  son  just 
dead  the  j)upil  of  the  eye  enlarged  and  will  not 
contract  even  by  a  strong  light,  the  ])atient  lies 
like  one  in  an  ai>i,plectic  fit,  and  cannct  be  roused. 
Treatment. — Open  a  vein  and  draw  off  sixteen 
"v  twer.ty  ounces  of  blood,  shave  the  head,  and  it 
possible,  procure  surgical  assistance  without  i.elay, 
as  there  is  no'hing  but  an  operation  that  can  be  ol 
aiiv  avail. 


Of  wounds. 

Wounds  are  of  three  kinds,  viz.  incised,  punc- 
tured and  contused;  among  the  latter  are  included 
gun-shot  wounds.     The  first  step  in  all  wounds,  is 
To  stop  the  bleeding. 

If  the  flow  of  blood  is  but  trilling,  draw  the 
edges  of  the  wound  together  with  your  hand,  and 
hold  them  in  that  position  some  time,  when  it  will 
frequently  stop.  If,  on  the  coiitraiy,  it  is  large, 
of  a  bright  red  colour,  flowing  in  splits  or  with  a 
J2rk,  clap  your  finger  on  the  spot  it  springs  from, 
and  hold  it  there  with  a  firm  pressure,  while  you  di- 
rect some  one  to  passa  handkerchief  round  the  limb 
(sunposing  the  wound  to  be  in  one)  above  the  cut, 
and  to  tie  its  two  ends  together  in  a  hard  knot.  A 
cane,  whip-handle,  or  stick  of  any  kind,  must  now 
be  passed  under  the  knot,  (between  the  upper  sur- 
face of  the  limb  and  the  handkerchief )  and  turned 
round  and  round  until  the  stick  is  brought  down  to 
the  thigh,  so  as  to  make  the  han<lkcrchief  encircle 
it  with  considerable  tightness.  You  may  then  take 
off  your  finger,  if  the  blood  still  flows,  tighten  the 
handkerchief  by  a  turn  or  two  of  the  stick,  until  it 
ceases.  The  patient  may  now  be  removed  (taking 
care  to  secure  the  stick  in  its  position)  without  run- 
ning any  risk  of  bleeding  to  death  by  thi  way. 

As  this  apparatus  cannot  be  left  on  for  any  length 
of  time,  without  destroying  the  life  of  the  parts, 
endeavour  as  soon  as  possible  to  secure  the  bleed^ 
ing  vessels,  and  take  it  off.  Having  waxed  toge- 
ther three  or  four  threads  of  a  suthcient  length, 
cut  the  ligature  they  f(.rm,  into  as  many  pieces  as 
you  think  there  are  vessels  to  be  taken  up,  each 
piece  being  about  a  foot  long.  Wash  the  parts 
with  warm  water,  anil  then  with  a  sharp  hook,  or 
a  slender  pair  of  pincers  in  your  hand,  fix  your 
eye  steadfastly  upon  the  wound,  and  direct  the 
handkerchief  to  be  relaxed  by  a  turn  or  two  of  the 
stick;  you  wiU  now  see  the  mouth  of  the  arteiy 
from  whicli  the  blood  springs,  seize  it  with  3'our 
hook  or  pincers,  draw  it  a  little  out,  while  some  one 
passes  a  ligature  round  it,  and  ties  it  up  tight  with 
a  double  knot.  In  tliis  way  take  up  in  succession 
every  bleeding  vessel  you  can  see  or  get  hold  of. 

If  the  wound  is  too  high  up  in  a  limb  to  apply 
the  handkerchief,  don't  lose  your  presence  of 
mind,  the  bleeding  can  still  be  commanded.  If  it 
is  the  thigh,  press  firmly  in  the  groin,  if  in  the 
arm,  with  the  hand  end  or  ring  of  a  common  door 
key,  make  pressure  above  the  collar  bone,  and  auout 
its  middle  against  the  first  rib  which  lies  under  it. 
The  pressure  is  to  be  continued  until  assistance  it 
procured,  and  thi,  vessel  tied  up. 

If  the  wound  is  on  the  head,  press  your  fingei 
firmly  on  it,  until  a  compress  can  be  brought, 
which  must  be  bound  firmly  over  the  artery  by  a 
bandage.  If  the  wound  is  in  the  face,  or  so  sitiiat' 
ed  that  pressure  cannot  be  effectually  made,  or  you 
cannot  get  hold  of  the  vessel,  and  the  blooa  flovvf 
fast,  place  a  piece  of  ice  directly  over  the  wound, 
and  let  it  remain  there  till  the  Llood  coagulates, 
when  it  may  be  removed,  and  a  compress  and  ban* 
dage  be  applied. 

Incised  -wounds. 

By  an  incised  wound  is  meant  a  clean  cut.  Hav- 
ing stopped  the  bleeding,  wash  away  all  dirt,  &a 

T  2 


222 


UNIVERSAL  RECEIPT  BOOK. 


that  may  be  in  it  with  a  sp'-ngc  am!  warm  watei-, 
tlien  (li-Hw  the  sides  of  the  wonnd  logt-ther,  and 
keep  them  in  (hat  position  by  luiirow  sli  ^jis  of 
rticking  plaster,  ])laced  on  al  refular  distances,  or 
flora  one  to  two  inches  apart,  h  soft ci)Tni)ress  of 
old  linen  or  lint  m.iy  he  laid  ovpr  tlie  whole. 

Should  much  iiihammation  follow,  reniove  the 
strips,  hied  and  purge  the  patient  (wlio  should  live 
very  low,  and  he  kei-l  perfectly  quiet)  according 
to  the  exigency  oi  the  case.  If  it  is  jjlain  that 
matter  must  form  before  the  wound  will  heal,  ap- 
ply a  soft  poultice  until  that  event  tnkes  place, 
vl'ien  dressings  of  some  simple  ointment  may  be 
substituted  for  it. 

Although  D-^rrow  strips  of  linen,  spread  with 
sticking  plaster,  form  the  best  means  of  keeping 
the  sides  of  a  wound  together,  when  ihey  can  be 
applied,  yet  in  the  ear,  nose,  tongue,  lips,  and 
eye-lids,  it  is  necessary  to  use  stitches,  which  are 
tuade  in  the  following  manner.  Having  armed  a 
common  needle  with  a  double  waxed  thread,  pass 
the  point  of  it  through  the  skin,  at  a  little  distance 
from  the  edge  of  the  cut,  and  bring  it  out  of  tlie 
opposite  one,  at  the  same  distance.  If  more  than 
one  stitch  is  required,  cut  oft"  the  needle,  thread  it 
again,  and  proceed  as  l)efore,  until  a  sufficient 
number  are  taken,  leaving  the  threads  loose  until 
all  the  stitches  are  passed,  when  the  respective 
ends  of  each  thread  must  be  tied  in  a  hanl  double 
knot,  drawn  in  such  a  way  that  it  bears  a  little  on 
the  side  of  the  cut.  When  the  edges  of  the  wound 
are  partly  united  by  inftammation,  cut  ilie  knots 
carefully,  and  withdraw  the  threads. 

From  what  has  been  said,  it  must  be  evident 
that  in  ah  wounds,  after  arresting  the  flow  of  blood, 
and  clea-ising  the  parts,  if  necessai"}',  the  great  in- 
dication is  to  bring  their  sides  into  contact  through- 
out their  whole  depth,  in  order  that  they  may  grow 
together  as  quickly  as  possible,  and  without  the 
intervontion  of  mattei\  To  obtain  ttiis  veiy  de- 
sirable result,  in  addition  to  the  means  already 
mentioned,  there  are  two  things  to  be  attended  to. 
She  position  of  the  patient  and  the  application  of 
the  bandage.  The  position  of  tlie  patient  should 
be  such  as  will  relax  the  skin  and  muscles  of  the 
part  wounded,  thereby  diminishing  their  tendency 
o  separate. 

A  common  bandage  of  a  proper  width,  passed 
over  the  compresses  moderately  tight,  not  only 
lerves  to  keep  them  in  their  place,  bu'  also  tends 
oy  its  pressure,  lo  forward  the  great  object  already 
mentioned.  If,  however,  the  wound  is  so  exten- 
»ive  and  painful  that  the  limb  or  body  of  the  pa- 
tient cannot  be  raised  for  the  purpose  of  applying 
or  removing  it,  the  best  way  is  to  spread  the  two 
ends  of  one  or  two  strips  of  linen  or  leather  with 
sticking  plaster,  which  may  be  applied  in  place  of 
the  bandage,  as  follows:  attach  one  end  of  a  strip 
to  the  sound  skin,  at  a  short  distance  from  the 
tdge  of  the  compress,  over  whicli  it  is  to  be  drawn 
with  moderate  firmness,  and  secured  in  a  similar 
manner  on  its  opposite  side.  A  second  or  third 
may,  if  necessary,  be  added  in  the  same  way. 

In  all  wounds,  if  violent  inflammation  come  on, 
reduce  it  by  bleeding,  purging,  ike.  but  if  there  is 
reason  to  fear  locked-jaw,  give  wine,  porter,  bran- 
dy, opium,  and  a  generous  diet. 

Punctured  ivminds. 

These  are  caused  by  sharp  pointed  instruments, 
as  needles,  awls,  nails,  &ic.  Having  stopped  the 
bleeding,  withdraw  any  foreign  body,  as  part  of  a 
'leedle,  splinters,  bit  of  glass  &c.  that  may  be  in 
it,  provided  il  can  be  done  easily;  and  if  enlarging 
Ihe  wound  a  little  will  enable  you  to  succeed  in 
this,  do  so.  Though  il  is  not  always  necessary  to 
■enlarge  wounds  of  this  nature,  yet  in  hot  weather 
it  is  a  mark  of  precaution   which  should  never  be 


omitted.  As  soon  as  this  is  done,  pour  a  little  (iir- 
pentine  into  the  wound,  or  touch  it  with  caustic, 
and  then  cover  it  with  a  poultice,  mcistenei'  w|t', 
laudanum.  This  practice  may  prevent  locked- 
jaw,  which  is  hut  too  frequent  a  consequence  "f 
wounds  ot  this  description.  AVTien  matter  forms, 
cover  the  pai-t  with  mild  ilressings,  as  a  common 
sore.  La'idanum  inay  be  given  in  large  doses,  to 
relieve  pain,  and  should  tlie  inflammation  he  ex- 
cessivcs  bleed  and  purge.  In  hot  weather,  however, 
bleeding  should  be  enqiloyed  in  great  moderation. 
Contused  ivounds. 

W  oands  of  this  nature  are  caused  by  round  or 
blunt  bodies,  as  musket  balls,  clubs,  stones,  &r. 
Thev  are  in  general  attended  but  by  liltle  bleeil- 
iug;'if,  however,  there  should  be  any,  it  must  bo 
stopped.  If  it  arises  from  a  ball  which  can  be  easily 
found  and  witlnhawn,  it  is  pro\ier  to  do  so,  as  well 
as  anv  piece  of  tlie  clothing,  kc.  that  may  be  in  it; 
or  if  the  ball  can  be  distinctly  felt  directly  under 
the  skin,  make  an  incision  across  it,  and  take  it 
out,  but  never  allow  of  any  poking  in  the  wound 
to  search  for  such  things;  the  best  extractor  of 
them,  as  well  as  the  first  and  best  ajiplication  in 
contused  wounds,  proceed  from  what  they  may, 
being  a  soft  bread  and  milk  poultice. 

Should  the  infiammation  be  great,  bleed  an() 
])urge.  Pain  may  he  relieved  by  laudanum,  and 
if  the  parts  assume  a  dark  look,  threatening  a  mor- 
tification, cover  them  with  a  blister. 

If  the  wound  is  much  torn,  wash  the  parts  very 
nicely  Vidi  warm  water,  and  then  (having  secured 
everv  bleeding  vessel)  lay  them  all  down  in  as  na- 
tural a  position  as  you  can,  drawing  their  edges 
gently  together,  or  as  much  so  as  possible,  by  sti-ips 
of  sticking  plaster,  or  stitches,  if  necessary.  A 
soft  po'.ltice  is  to  be  applied  over  the  whole. 
Poisoned  -wounds  from  bites  of  mud  dogs,  ratth- 
siuihes,  &c. 

The  instant  a  person  is  bitten  either  by  a  mad 
dog,  rattle-snake,  or  any  rabid  animl  or  rei)tile, 
he  should  apply  a  ligature  by  means  of  the  slick, 
above  the  wound,  as  tightly  as  he  can  well  bear  il, 
and  without  hesitation  or  delay,  cut  out  the  parts 
bitten,  taking  along  with  them  a  portion  of  the  sur- 
rounding sound  flesh.  The  wound  should  then  be 
freely  touched  with  caustic,  or  have  turpentine 
poured  into  it.  A  decoction  of  Spanish  flies  in 
turpentine,  may  also  be  applied  to  the  skin  sur- 
rounding the  wound.  By  these  means  inflamma- 
tion will  be  excited,  and  suppuration  follow,  which 
may  prevent  the  usual  dreadful  consequences  ot 
such  accidents.  As  soon  as  the  parts  are  cut  out, 
take  off  the  ligature. 

Snwild  the  patient  be  too  timid  to  allow  the  use 
of  the  knife,  burn  the  wound  very  freely  with  cius- 
tic,  and  place  in  it  a  tuft  of  tow  or  cotton,  well 
moistened  with  the  above  decoction.  The  discbargi 
of  matter  that  follows  should  be  ke|>t  up  for  some 
time.  The  only  reasonable  chance  for  safety,  is 
found  in  the  above  plan,  all  tlie  vegetable  and  mine- 
ral productions  that  have  been  hitherto  recom- 
mended as  internal  remedies,  being  of  very  doubt- 
ful, if  of  any  eflicacy. 

The  use  of  the  ch'lorurets,  however,  in  treatint; 
wounds  from  rabid  animals,  is  now  becoming  jjene- 
ral  in  France  and  Germany,  and  many  satisfactory 
cases  are  recorded.  M.  Schoer.berg,  a  Gi  rmar. 
surgeon,  states,  that  of  three  persons  who  were 
bitten  by  a  dog,  two  used  the  chlorurel  of  lime, 
and  recovered  from  their  wounds,  whilst  the  third, 
who  refused  to  submit  to  the  treatment,  died  rav- 
ing mad.  This  gentleman  applies  to  tht  wounds, 
twice  a  dav,  a  piece  of  lint  dipped  in  a  solution  ot 
tlie  chloru'iet,  and  orders  his  patients  to  take,  thrive 
times  a  day,  from  2  drachms  to  I  ounce  of  tlio 
chloruret  in  water. 


MKDICINE. 


22.1 


Stings  of  bees  and  wasps,  bites  of  miis(pattoes,  &c.  1 

Nolliliig;  relieves  the  pain  arising  from  the  sting 
nf  a  horiiei,  bee,  or  wasp,  so  soon  as  plunging  the  : 
part  in  extremely  cold  water,  and  holiling  it  tliere  I 
tor  some  time.  A  cold  lead-water  poultice  is  also 
»  very  soothing  ap[)lication.  If  a  numbti-  of  these 
insects  have  attacked  you  at  once,  and  the  parts 
stung  are  much  swollen,  lose  some  hlood,  and  take 
a  (lose  of  salts. 

Musquitto-bites  may  be  treated  in  the  same  man- 
nei,  although  1  hove  found  a  solution  of  common 
salt  and  water,  made  very  sti'crg,  speedy  and  ef- 
fectual in  relieving  the  pain.  Camphorated  si)i- 
rits,  vinegar,  Sec.  may  also  be  used  for  the  same 
purpose.  A  solution  of  Prussian  blue  in  soft  v/ater, 
with  which  the  parts  are  to  be  kept  constantly 
moist,  is  a  highly  celebrated  remedy  for  the  stings 
of  bees,  wasps,  &c.  &c. 

WouHils  of  the  ear,  nose,  &c. ' 

Wash  the  parts  clean,  and  draw  tne  edges  of  the 
wound  togetlier  by  as  many  stitches  as  are  neces- 
sar}'.  If  the  part  is  even  completely  separated, 
and  has  been  trodden  under  leet,  by  washing  it  in 
ivarm  water,  and  placing  it  accurately  in  the  pro- 
per place,  by  the  same  means,  it  may  still  ad- 
here. 

Won II da  of  the  scalp. 

In  all  wrunds  of  the  scalp  it  is  necessarj'  to  shave 
oft  the  hair.  When  this  is  done,  wash  the  parts 
well,  and  draw  the  edges  of  the  wound  together 
with  Slicking  plaster.  It  it  has  been  violently  torn 
up  in  several  [lieces,  wash  and  lay  them  all  ilown 
on  the  skidl  again,  drawing  their  edges  as  nearly 
togetner  as  possible  by  sticking  plaster,  or,  if  ne- 
oessaiy,  by  stitches.  Cover  the  whole  with  a  soft 
eompress,  smeared  with  some  simple  ointment. 
JVojiiuls  of  the  tin'oat. 

Seize  and  lie  up  every  bleeding  vessel  you  can 
get  hold  of.  If  the  wind-pipe  is  cut  only  partly 
through,  secure  it  with  sticking  plaster.  If  it  is 
completely  divided,  bring  its  edges  together  '  y 
stitches,  taking  care  to  pass  the  needle  through 
the  loose  membrane  that  covers  the  wind-pipe, 
snd  not  through  the  wind-pipe  itself.  Tlie  head 
should  be  bent  on  tlie  breast,  and  secured  by  bols- 
ters and  bandages  in  that  position,  to  favour  the  ap- 
proximation of  the  edges  of  the  wound. 
Wounds  of  the  chest. 

If  it  is  a  simple  incised  wound,  draw  the  edges 
of  it  together  by  sticking  plaster,  cover  it  with  a 
compress  of  linen,  and  pass  a  bandage  round  the 
ci>est.  The  patient  is  to  be  confined  to  his  bed, 
kept  on  a  very  low  diet,  and  to  be  bled  and  purged, 
ill  order  to  prevent  inflammation.  If  the  latter 
comes  on,  reduce  it  by  copious  and  frequent 
bleedings. 

Should  it  be  occasioned  by  a  bullet,  extract  it, 
and  any  pieces  of  cloth,  See.  that  may  be  lodged  in 
It,  if  possible,  and  cover  the  wound  with  a  piece  of 
linen  smeared  with  some  simple  ointment,  taking 
care  that  it  is  not  drawn  into  the  ch'-st.  If  a  [lorlion 
of  the  lung  pi'oliudes,  return  it  without  any  deiay, 
but  as  gently  as  [lossible. 

IVounds  of  the  belly. 

Close  the  wound  by  strips  of  sticking  plaster, 
and  stitches  passed  tl  rough  the  skin,  about  half 
an  inch  from  \\.a  edges,  and  cover  the  whole  with  a 
Soft  compress,  serurtd  by  a  bandage.  Any  iii- 
fiammation  tba*.  nis«y  arise  is  to  be  reduced  by 
bleeding,  purgif-.g,  and  a  blister  over  the  whole 
belly. 

Should  any  part  of  the  bowels  come  out  at  the 
wound,  if  clean  and  uninjured,  return  it  as  quickly 
as  possible;  if  covered  with  dirt,  clots  of  blood, 
kc.  wash  it  carefully  in  warm  water  jireviousio  so 
doi.ig.  11  the  gut  IS  wounded,  and  only  cut  [larliy 
tiiruugh,   draw  tlie  two  edges  of  it   together  by  a 


Stitch,  and  return  it;  if  completely  divided,  con- 
nect the  edges  by  four  ytitches  at  equal  distances, 
and  replace  it  in  the  belly,  always  leaving  the 
end  of  the  ligatui"^  project  from  the  external 
wound,  which  must  be  closed  by  sticking  plaster. 
In  five  or  six  days,  if  the  threads  are  loose,  witli- 
draw  them  gently  and  carefully. 
Wonvds  of  joints. 

Bring  the  edges  of  the  wound  together  by  stick- 
ing plaster,  without  any  delay,  keep  v.he  part  pei^ 
fectly  at  rest,  bleed,  purge,  and  live  very  low,  to 
prevent  inflammation.  Should  >t  come  on,  it  musi 
be  met  at  ii.  first  approach  by  bleeding  to  as  great 
an  extent  as  th.^  condition  of  the  patient  will  war- 
rant, and  by  a  blister  covering  the  whole  joint.  If 
a  permanent  stiffening  of  the  joint  seems  likely  tc 
ensue,  keep  the  limb  in  that  position  which  will 
prove  most  useful,  tliat  is,  the  leg  should  be  ex- 
tended, aiij  the  arm  bent  at  the  elbow.  Wounds 
of  joints  are  always  highly  dangerous,  and  fre- 
quently terminate  in  death. 

Wounds  of  tendons. 

Tendons,  or  sinews,  are  fre(juently  wounded  and 
ru\)tured.  Tney  are  to  be  treated  precisely  like 
any  olh>  r  wound,  by  keeping  their  divided  parts 
together.  The  tendon  which  connects  the  great 
muscle  forming  the  calf  of  the  leg,  with  the  heel, 
called  the  tendon  of  Achilles,  is  freiiuenlly  cut  with 
the  adze,  and  rujitured  in  jumping  from  heights. 
This  accident  is  to  be  i-emeiiied  by  drawl. ig  up  lUe 
heel,  extending  the  foot,  and  placing  a  S))lint  on  tine 
fore  part  of  the  leg,  extending  from  the  knee  to 
beyond  the  toes,  which  bei.ig  secured  in  that  posi- 
tion by  a  bandage,  keep  the  foot  in  the  position 
just  mentioned.  The  hollows  under  the  splin* 
Tiust  be  filled  up  with  tow  or  cotton.  If  the  skin 
tfills  into  the  space  between  the  ends  of  the  tendon, 
a[iply  a  piece  of  sticking  [ilaster,  so  as  to  draw  it 
out  of  the  way.  It  takes  five  or  six  weeks  to  unite, 
but  no  weight  should  be  laid  on  the  limb  for  seve- 
ral months. 


Of  fractures. 

The  signs  by  which  fractures  m.iy  be  known, 
having  been  already  pointed  out  with  suff'cient 
minuteness,  it  will  be  unnecessary  to  dwell  there- 
in; it  will  be  well,  however,  to  recollect  this  gene- 
ral rule:  In  cases,  where,  from  the  accompanvinj 
circumstances  and  symptoms,  a  strong  suspicio* 
exipts  that  the  bone  is  fractured,  it  is  proper  to  a<  I 
as  though  it  were  positively  ascertained  to  be  so. 
Fractures  of  the  bone  o*"  the  nos'^. 

The  bones  of  the  nose  from  tlieir  eX|)osed  situa- 
tion, are  frequently  forced  in.  Any  smooth  arti- 
cle that  will  pass  into  the  nostril  should  he  imnne- 
dialely  introduced  with  one  hand,  to  raise  the  d««- 
pressed  portions  to  the  proper  level,  while  the 
other  is  employed  in  moulding  them  into  the  re- 
quired shape.  If  violent  inflammation  follows, 
bleed,  purge,  and  live  on  a  low  diet. 
Fracture  of  the  lo-werja.v. 

Tl.is  accident  is  easily  discovered  by  looking  iu- 
to  the  mouth,  and  is  to  be  remedied  by  keeping 
the  lower  jaw  firmly  pressed  against  the  upper  one 
b.  means  of  a  bandage  passed  under  the  chin  atd 
over  the  head.  If  i*^  is  broken  near  the  angle,  o' 
that  part  nearest  the  ear,  place  a  cushion  or  roll  dI 
linen  in  the  hollow  behind  it,  over  which  the  ban- 
dage must  [lass,  so  as  to  make  it  push  that  part  of 
the  bone  forward.  The  parts  are  to  be  cunfi-ied  iu 
th's  way  for  twenty  days,  during  which  time,  atl 
the  nourishment  that  is  taken,  shoidd  be  sucke-* 
between  the  teeth.  If  in  consequence  of  the  blow 
a  tooth  is  loosened,  do  not  meddle  with  it,  for  i' 
let  alone,  it  will  grow  fast  again. 

Fractui^es  of  the  collar  bone. 

This  accident  is  a  very  common  occurrence,  and 


224 


UNfVERSAL  RECEIPT  BOOK. 


is  known  at  once  by  passing  the  finger  along  it,  and 
by  the  swelling,  &c.  To  reduce  it,  sent  the  pa- 
tient in  a  chair  without  any  shirt,  and  place  a  pret- 
ty stout  compress  of  liuen,  mede  in  the  shape  of  a 
wedge,  under  his  arm,  the  thick  end  ot"  which 
should  press  against  the  arm-pit.  His  arm,  b>  nt 
to  a  right  angle  at  the  elbow,  is  now  to  he  brought 
Mown  to  his  side,  and  secured  in  tnat  position  by  a 
long  bandage,  which  passes  over  the  arm  of  the  af- 
fected side  a  ,d  round  the  body.  The  fore-arm  is 
to  be  supported  across  the  breast  by  a  sling.  It 
takes  from  tour  to  iive  weeks  to  re-unite. 
Fractures  of  the  arm. 

Seat  the  patient  on  a  chair,  or  the  side  of  a  bed, 
let  one  assistant  hold  the  sound  arm,  wliile  another 
grasps  the  wrist  of  the  broken  one  and  steadily  ex- 
tends it  in  an  opposite  direction,  bending  the  fore- 
arm a  little,  to  serve  as  a  lever.  You  can  now 
place  the  bones  in  their  proper  situati  )n.  Two 
splints  of  shingle  or  stout  paste  board,  long  enough 
to  reach  from  below  the  shoulder  to  near  the  el- 
bow, must  then  be  well  covered  with  tow  or  cot- 
ion,  ard  laid  along  each  side  of  the  arm,  and  kept 
in  that  ]>osition  by  a  bandage.  The  fore-arm  is  to 
be  supported  in  a  sling.  Two  smaller  splints  may 
for  better  security  be  laid  between  tlie  first  ones, 
that  is  one  on  top,  and  the  other  underneath  the 
arm,  to  be  secured  by  the  bandage  in  the  same  way 
as  the  others. 

Fractures  of  the  bones  of  the  fore-arm. 

These  are  to  be  reduced  precisely  in  the  same 
way,  except  ing  the  mode  of  keeping  the  upper  \>or- 
tion  of  it  steady,  whit.ii  is  done  by  grasping  the 
arm  above  the  elbow.  When  the  splints  and  ban- 
dage are  applied,  support  it  in  a  sling. 
Fractures  of  the  wrist. 

This  accident  is  of  rare  occurrence.  When  it 
does  happen  the  injury  is  generally  so  great  as  to 
require  amputation.  If  you  think  the  hand  can  be 
saved,  lay  it  on  a  splint  well  covered  with  tow; 
this  extends  beyond  the  fingers;  place  another 
splint  opposite  to  it,  lined  witli  tlie  same  sof'.  ma- 
terial, and  secure  them  by  a  bandage.  The  hand 
is  to  be  carried  in  a  sling. 

The  bones  of  the  hand  are  sometimes  broken. 
When  this  is  the  case,  fill  the  palm  with  soft  com- 
\>resses  or  tow,  and  then  lay  a  splint  on  it,  long 
enough  to  extend  from  the  elbow  to  beyond  the 
ends  of  the  fingers,  to  be  secured  by  a  bandage,  as 
usual. 

\\  hen  a  finger  is  broken,  extend  the  end  of  it 
until  it  becomes  straight,  place  the  fractured  por- 
tion in  its  place,  and  then  apply  two  small  paste- 
board splints,  one  below  and  the  other  above,  to 
De  secured  by  a  narrow  bandage.  The  top  splint 
should  extend  from  the  end  of  the  finger  over  tlie 
back  of  the  hand.  It  may  sometimes  be  proper  to 
have  two  additional  splints  for  the  sides  of  the 
finger. 

Fractures  of  the  ribs. 

When,  after  a  fall  or  blow,  the  patient  complains 
ol'a  pricking  in  his  side,  we  may  suspect  a  rib  is 
broken.  It  is  ascertained  by  jdacing  the  tips  of  two 
or  three  fingers  on  the  spot  where  the  pain  is,  and 
desiring  the  patient  to  cough,  when  the  grating 
sensation  will  be  felt.  All  that  is  necessaiy,  is  to 
pass  a  broad  bandage  round  the  chest,  so  tiglit  as 
to  prevent  the  motion  of  the  ribs  in  breathing,  and 
ob.serve  a  low  diet. 

Fractures  of  the  tUgh. 

This  bone  is  frequently  broken,  and  hitherto  has 
5cen  considered  the  most  difficult  of  all  fractures 
lo  manivge.  To  the  ingenuity,  however,  of  Ur 
liartshorne,  of  tliis  city,  the  world  is  indebted  fur 
an  apparatus  which  does  away  the  greatest  im[)e- 
dinieiits  that  have  been  found  to  erxisi  in  treating 
II,  so  as  to  leave  a  straight  limb,  without  lameness 


or  deformity;  nor  is  it  the  least  of  its  merits,  that 
any  man  of  common  sense  can  apply  it  nearly  as 
well  as  a  surgeon. 

It  consists  of  two  splints  made  of  half  or  three 
quarter  inch  well  seasoned  stuff,  from  eig-ht  to  ten 
inches  wiue,  oneof  which  should  reach  from  a  little 
above  the  hip,  to  fifteen  or  si\teen  inches  beyond 
the  foot,  while  the  other  extends  the  same  lengih 
from  the  groin.  The  upper  end  of  the  inner  splint 
is  hollowed  out  and  well  padded  or  stuffed.  Their 
lower  ends  are  held  together  by  ;  cross  piece,  hav- 
ing two  tenons,  which  enter  two  vertical  mortices, 
one  in  each  splint,  and  secured  there  by  pins.  In 
the  centre  of  this  cross  piece  (which  should  be  ver}' 
solid)  is  a  female  screw.  Immediately  above  the 
vertical  mortices,  are  two  horizontal  ones  of  con- 
siderable length,  in  which  slide  the  tenons  of  a 
second  cross  piece,  to  the  upper  side  of  which  is 
fastened  a  foot  block,  shaped  like  the  sole  of  a  shoe, 
while  in  the  other  is  a  round  hole  for  the  recep- 
tion of  the  head  of  the  male  screw,  which  passes 
through  the  female  one  just  noticed.  On  the  top 
of  this  cross  piece,  to  which  the  foot  block  is  at- 
tached, are  two  pins,  which  fall  into  grooves  at  the 
head  of  the  screw,  thereby  firmly  connecting  them. 
The  foot  block  as  before  observed,  is  sha[)ed  like 
the  sole  of  a  shoe.  Near  the  toe  is  a  slit,  through 
which  passes  a  strap  and  buckle.  Near  the  heel 
are  a  couple  of  straps,  with  two  rings,  arranged 
precisely  like  thos^  of  a  skate,  of  which,  in  fact, 
the  whole  foot  block  is  an  exact  i"esemblaiice.  A 
long  male  screw,  of  wood  or  other  material,  com- 
pletes the  apparatus. 

To  apply  it,  put  a  slipper  on  the  foot  of  the  bro- 
ken limb,  and  lay  the  apparatus  over  tli<  leg.  By 
turning  the  screw,  ihe  foot  block  will  be  forced  up 
to  the  foot  in  the  slipper,  which  is  to  be  firmly 
strapped  to  it,  as  boys  fasten  their  skates.  By  turn- 
I  ing  the  screw  the  contrary  w'ay,  the  padded  extre- 
mity of  the  inner  splint  presses  against  the  groin, 
and  the  foot  is  gradually  drawn  down,  until  the 
broken  limb  becomes  of  its  natural  length  and  ap- 
pearance, when  any  projection  or  little  inequality 
that  may  remain,  can  be  felt  and  reduced  by  a  gen- 
tle pressure  of  the  hand. 

The  gi-eat  advantages  of  this  apparatus,  I  a^ain 
repeat,  are  the  ease  with  which  it  is  applied, 
and  the  certainty  with  which  it  acts.  The  foot 
rnce  secured  to  the  block,  in  a  way  that  every 
Echool-boy  understands,  nothing  more  is  required 
than  to  turn  the  screw  until  the  broken  limb  is 
found  to  be  of  the  same  length  as  the  sound  one. 
It  IS  right  to  observe  that  this  should  not  be  eft'ecV- 
ed  at  once,  it  being  better  to  turn  the  screw  a  lit- 
tle every  day,  until  the  limb  is  sufiiciently  ex- 
tended. 

As  this  apparatus  may  not  always  be  at  hand,  it 
is  proper  to  mention  tlie  next  best  plan  of  treating 
the  accident.  It  is  found  in  the  splints  of  Desault, 
improved  by  Dr  Physic,  consisting  of  four  pieces. 
The  first  has  a  crutch  head,  and  extends  from  the 
arm-pit  to  six  or  eight  inches  beyond  the  foot.  A 
little  below  the  crutch  are  two  holes,  and  near  the 
lower  end  on  the  inside,  is  a  block,  below  which 
there  is  also  a  hole.  The  second  reaches  from  the 
groin,  the  same  length  with  the  first,  being  about 
three  inches  wide  above  and  two  below.  Two 
pieces  of  stout  paste  board,  as  many  handkerchiefs 
or  bands  of  muslin,  with  some  tow,  and  a  few 
pieces  of  tape,  form  the  catalogue  of  the  appai-atus. 

it  is  applied  as  follows.  Four  or  five  pieces  oi 
tape  are  lo  be  laid  across  the  bed,  at  equal  distances 
from  each  other.  Over  the  upper  two,  is  placed 
one  of  the  short  pasteboard  splints,  well  covered 
with  tow.  The  patient  is  now  to  be  carefully  and 
gently  [daced  on  his  back,  so  that  his  thigh  may 
rest  on  the  splint.     One  of  the  haudkercluefs,  or  • 


MEDIC  fXE. 


221 


jtrong  soft  band,  is  to  be  passed  between  the  testi- 
cle and  thisjh  of  the  affected  side,  and  its  ends  helil 
'iv  an  assistant  standin|»  near  tlie  head  of  the  bed. 
I'he  second  handkercliiof  is  tobe  passed  round  tiie 
amkle,  crossed  on  the  instep  and  tied  under  the 
soie  of  the  foot.  By  steadily  pulling  these  two 
handkerchiefs,  the  limb  is  to  be  extenu'ed,  while, 
with  tlie  hand,  the  broken  bones  are  replaced  in 
their  nattu-al  position.  The  long  splint  is  now  to 
be  placed  by  the  side  of  the  patient,  the  crutch 
in  the  arm-pit,  (which  is  defended  with  tov,) 
while  the  short  one  is  laid  along  the  inside  of  the 
thigh  and  leg.  The  ends  of  the  first  handkerchief, 
being  passed  through  tJM:  upper  holes,  are  to  be 
•Irawn  tight  and  secured  ny  a  knot,  while  the  ends 
of  the  second  one  pass  over  the  block  before  men- 
tioned, to  be  fastened  in  like  manner,  at  the  lower 
une.  All  that  remains  is  the  short  pasteboard 
iplint,  which  being  well  covered  with  tow,  is  to  be 
laid  on  the  top  of  the  thigh.  The  tapes  being  tied 
so  as  to  keep  the  four  splints  together,  completes 
the  operation. 

Tow  is  to  be  every  where  interposed  between 
the  splints  and  the  limb,  and  a  large  handi'ul  of  it 
|)laced  in  the  groin,  to  prevent  irritation  from  the 
upper  or  counter  extending  band.  It  is  necessary 
to  be  careful,  while  tying  the  two  handkerchiefs, 
that  they  are  not  relaxed,  so  that  if  the  operation  is 
properly  performed,  the  two  limbs  will  be  nearly 
of  an  equal  length. 

The  superior  advantages  of  Hartshorne's  appa- 
ratus over  this,  as  well  as  all  others,  must  be  evi- 
dent to  every  one  acquainted  with  the  difficulty  of 
keeping  up  that  constant  extension  which  is  so  ab- 
solutely necessary  to  avoid  deformity  and  lame- 
ness, and  winch  is  so  completely  effected  by  the 
screw.  Next  to  that,  however,  stands  the  one  just 
described,  which  can  be  made  by  any  carpenter  in 
a  few  minutes,  and  which,  if  carefully  applied,  will 
be  found  to  answer  extremely  well. 

Fractured  thighs  and  legs  generally  re-unite  in 
tix  or  eight  weeks;  in  old  men,  however,  they  re- 
quire three  or  four  months. 

In  cases  of  fracture  of  the  thigh  or  leg,  the  pa- 
tient should  always,  if  possible,  be  laid  on  a  matrass, 
supported  by  boards  instead  of  the  sacking,  which, 
from  its  elasticity  and  the  yielding  of  the  cords,  is 
apt  to  derange  the  position  of  the  limb. 
Fractures  of  the  knee-pan. 

This  accident  is  easily  ascertained  on  inspection. 
It  may  be  broken  in  any  direction,  but  is  most 
generally  so  across  or  transversely.  It  is  reduced 
by  bringing  the  fragments  together,  and  keeping 
them  in  that  position  by  a  long  bandage  passed 
carefully  round  the  leg,  from  the  ankle  to  the 
knee,  then  pressing  the  upper  fragment  down  so  as 
to  meet  its  fellow,  (the  leg  being  extended)  and 
placing  a  thick  compress  of  linen  above  it,  over 
which  the  bandage  is  to  be  continued. 

The  extended  limb  is  now  to  be  laid  on  a  broad 
splint,  extending  from  the  buttock  to  the  heei, 
'hickly  covered  with  tow  to  fill  up  the  inequalities 
of  the  leg.  For  additional  security,  two  strips'  of 
muslin  may  be  nailed  to  the  middle  of  the  splint, 
and  one  on  each  side,  and  passed  about  the  joint, 
the  one  below,  the  other  a'.jove,  so  as  f,o  form  a 
figure  of  eight.  In  twenty  or  thirty  davs  the  limb 
should  be  moved  a  little  to  prevent  stiffness. 

If  the  fracture  is  through  its  length,  bring  the 
parts  together,  place  a  compress  on  each  side,  and 
keep  them  together  with  a  bandage,  leaving  the 
'ireb  extended  and  at  rest.  Any  inflammation  in 
this,  or  other  fracture,  is  to  be  combated  by  bleed- 
ing, low  diet,  8tc.  &c. 

Fractures  of  the  &§•. 

From  the  thinness  of  the  parts  covering  the 
{fPriK-ipal  bone  of  the  leg,  it  is  easy  to  ascertain  if 


it  is  broken  oLliquely.  If,  however,  the  fractutt 
be  directly  across,  no  displacement  will  occur,  bui 
th('  pain,  swelling,  and  the  grating  sensation,  will 
sufficiently  decide  the  nature  of  the  accident. 

If  the  fracture  is  oblique,  let  two  assistants  ex- 
tend the  limb,  while  the  broken  parts  are  placed 
by  the  hand  in  their  natural  position.  Two  splints, 
tli.-t  reach  from  a  little  above  the  knee  to  nine  or 
ten  inches  below  the  foot,  having  near  the  upper 
end  (if  each  four  holes,  and  a  vortical  mortice  near 
the  lower  end,  into  which  is  fitted  a  cross  piece, 
are  now  to  be  applied  as  follows.  Lay  two  pieces 
of  tape  about  a  foot  long,  on  each  side  of  the  leg, 
just  below  the  knee  joint,  and  secure  them  there 
by  several  tiU'ns  of  a  bandage;  pass  a  silk  handker- 
chief round  the  ankle,  cross  it  on  the  instep,  and 
tie  it  under  the  sole  of  the  foot.  The  two  splints 
are  now  placed  one  on  each  side  of  the  leg,  the 
four  ends  of  the  pieces  of  tape  passed  through  the 
four  holes  and  firmly  tied,  and  the  cross-piece 
placed  in  the  mortice.  By  tying  the  ends  of  the 
handkerchief  to  this  cross  piece  the  business  is 
finished. 

If  the  fracture  is  across,  and  no  displacement 
exists,  apply  two  splints  of  stout  pasteboard, 
reaching  from  the  heel  to  the  knee,  and  well  co- 
vered with  tow,  one  on  each  side  of  the  leg,  se- 
curing them  by  a  bandage  passing  round  the  limb, 
and  outside  the  splints. 

In  cases  of  oblique  fractures  of  the  leg  close  to 
the  knee,   Hartshorne's  apparatus    for    fractured 
thighs  should  be  applied,  as  already  directed. 
Fractures  of  the  bones  of  the  foot. 

The  bone  of  the  heel  is  sometimes,  though 
rarely,  broken.  It  is  known  by  a  crack  at  the  mo- 
ment of  the  accident,  a  difficulty  in  standing,  by 
the  swelling,  and  by  the  grating  noise  on  moving 
the  heel.  To  reduce  it,  take  a  long  bandage,  lay 
the  end  of  it  on  the  top  of  the  foot,  cany  it  over  the 
toes  under  the  sole,  and  then  by  several  turns  se- 
cure it  in  that  position. 

The  foot  being  extended  as  much  as  possible, 
carry  the  bandage  along  the  back  of  the  leg  above 
the  knee,  where  it  is  to  be  secured  by  several 
turns,  and  then  brought  down  on  the  front  of  the 
leg,  to  which  it  is  secured  by  circular  turns.  In 
this  way  the  broken  pieces  will  be  kept  in  contact, 
and  in  the  course  of  a  month  or  si.x  weeks  will 
be  united. 

Fractures  of  the  foot,  toes,  &c.  are  to  he  treate  J 
like  those  of  the  hand  and  fingers. 


Of  dislocations. 

The  signs  by  which  a  dislocation  may  be  known, 
have  been  already  mentioned.  It  is  well  to  recol- 
lect that  the  sooner  the  attempt  is  made  to  reduc* 
it,  the  easier  it  will  be  done.  The  strength  of  ouj 
man,  properly  applied,  at  the  momtr.t  of  the  acct- 
deiit,  will  often  succeed  in  restoring  the  head  of  a 
bone  to  its  place,  which  in  a  i'ttw  days  would  have 
required  the  combined  efforts  of  laen  and  pulleys. 
If  alter  several  trials  with  the  best  apparatus  tliat 
can  be  mustered,  you  find  you  cannot  succeed, 
make  *.he  patient  drink  strong  hot  toddy  of  brandy 
or  other  spirits,  until  he  is  very  drunk.  In  this 
way,  owing  to  the  relaxed  state  of  the  muscles,  a 
vei-y  slight  force  will  often  be  sufficient,  where  a 
very  great  one  has  been  previously  used  without 
effect. 

If  any  objections  are  made  to  this  proceeding,  or 
if  ihe  patient  will  not  consent  to  it,  having  yoiff 
apparatus  (which  is  presently  to  be  mentioned)  all 
ready,  make  him  stand  up,  and  bleed  him  in  that 
position  until  he  faints;  the  moment  this  ha,)pens, 
apply  your  extending  and  counter-exterding  forcesi. 
Another  important  rule  is,  to  vaiy  the  direction  ot 
the  extending  force.    A  slight  pull  id  one  vay  wiM 


226 


UNIVERSAL  RECETPT  BOOK. 


often  effect  what   has  been  in  vain  attempted  by 
great  force  in  another. 

Dislucation  of  the  lower  jma. 

This  accident,  wliich  is  occasioned  by  blows,  or 
yawning,  is  known  by  an  inability  to  shut  the 
montli,  and  the  projection  of  thecliin.  To  reduce 
it,  seat  liie  patient  in  a  chair  witii  his  head  sup- 
ported by  tlie  breast  of  an  assistant,  who  stands 
behind  him.  Your  thumbs  being  covered  witli 
leather,  are  then  to  be  pushed  between  the  jaws,  as 
far  baci<  as  possible,  wliile  with  the  fingers,  outside, 
vou  grasp  the  bone,  which  is  to  De  pressed  down- 
wards, at  the  same  time  that  the  chin  is  raised. 
If  this  is  properly  done,  the  bone  will  be  found 
moving,  when  the  ch'u  is  to  be  pushed  back- 
wards, and  tlie  thumbs  slipped  between  the  jaws 
and  the  cheeks.  If  this  is  not  done,  they  will  be 
bitten  by  the  sudden  snap  of  the  teeth  as  they  come 
together.  The  jaws  should  be  kept  closed  by  a 
bandage  lor  a  few  days,  and  the  patient  live  upon 
soup. 

Dislocation  of  the  collar  bone. 

This  bone  is  rarely  dislocated.  Should  it  occur, 
apply  the  bandages,  &tc.  directed  for  a  fracture  of 
the  same  part. 

Dislocation  of  the  shoulder. 

Dislocations  of  the  shoulder  are  the  most  com- 
mon of  all  accidents  of  the  kind.  It  is  very  easi- 
ly known  by  the  deformity  of  the  joint,  and  tlie 
head  of  the  bone  being  found  in  some  unnatural 
position.  To  reduce  it,  seat  the  patient  in  a  chair, 
place  one  hand  on  the  prominent  part  of  the  shcul- 
<ler  blade,  just  above  the  spot  where  the  head  of 
the  bone  should  be,  while  with  the  other  you  grasp 
the  arm  above  the  elbow  and  pull  it  outwards. 

Should  this  not  succeed,  lay  the  patient  on  the 
'round,  place  your  heel  in  his  arm-pit,  and  steadi- 
ly and  forcibly  extend  the  arm,  by  grasping  it  at 
the  wrist.  The  same  thing  may  be  tried  in  various 
positions,  as  placing  yourself  on  the  ground  with 
iim,  laying  him  on  a  low  bed,  while  you  are  stand- 
ing near  the  foot  of  it,  &c. 

If  this  fails,  pass  a  strong  band  over  the  shoul- 
ler,  cany  it  across  the  breast,  give  the  ends  to  as- 
sistants, or  fasten  them  to  a  staple  in  the  wall;  the 
middle  of  a  strong  band  or  folded  towel  is  now  to 
'.le  laid  on  the  arm  above  the  elbow,  and  secured 
there  by  numerous  turns  of  a  bandage.  The  two 
onds  of  the  towel  being  then  given  to  assistants,  or 
oonnected  with  a  pulley,  a  steady,  continued,  and 
forcible  extension  is  to  be  made,  while  with  your 
hands  you  endeavour  to  push  the  head  of  the  bone 
iato  its  place. 

Dislocation  of  the  elbow. 

If  the  patient  has  fallen  on  his  hands,  or  holds 
his  arm  bent  at  the  elbow,  and  every  endeavour  t^ 
straighten  it  gives  him  pain,  it  is  dislocated  back- 
wards. Seat  him  in  a  ciiair,  let  one  person  grasp 
che  arm  near  the  shoulder,  and  another  the  wrist, 
And  forcibly  extend  it,  while  you  interlock  the  tin- 
s;vrs  of  both  hands  just  above  the  elbow,  and  pull 
it  backwards,  remembering  that  under  those  cir- 
oumstances,  whatever  degree  of  force  is  required, 
should  be  applieu  in  this  direction.  The  elbow  is 
sometimes  dislocated  sideways  or  laterally.  To 
reduce  it,  make  extension  by  pulling  at  the  wrist, 
while  some  one  secures  the  arm  above,  then  push 
the  bone  into  its  place,  either  inwards  or  outwards, 
as  may  be  required.  After  the  reduction  of  a  dis- 
located elbow,  keep  the  joint  at  perfect  rest  for 
five  or  six  days,  and  then  move  it  gently.  If  i  > 
Qammation  comes  on,  bleed  freely,  purge,  &c.  &c. 
Dislocation  of  t'lte  tvrist,  fingers,  &c. 

Dislocations  of  the  wrist,  fingers,  and  tiiumb, 
are  readily  perceived  on  examination;  they  are  all 
lo  be  reduced  by  forcibly  extending  the  lower  ex- 
Sneajitv  of  the  part,  and  pushing  the  bones  into 


their  place.  If  necessary,  small  bands  may  be  »f 
cured  to  the  fingers  by  a  narrow  bandage,  to  fincih 
tate  the  extension.  These  accidents  should  b(-  .it- 
tended  to  without  delay,  for  if  neglected  for  a  littl' 
time,  they  become  irremediable. 

Dislocation  of  the  thigh. 

Notwithstanding  the  hip  joint  is  the  strongest 

one  in  the  body,  it  is  sometimes  dislocated.     As  » 

!  careful   examination  of   the  part,  comparing  tiie 

J  length  and  appearance  of  the  limb  with  its  fellow, 

&c.  sufficiently  mark  the  nature  of  tiie  accident, 

we  will  proceed  lo  state  the  remedy. 

Place  the  patient  on  his  back,  upon  a  table  cov- 
ered with  a  blanket.  Two  sheets,  folded  like  cra- 
vats, are  then  to  be  passecJ  between  the  thigii  and 
testicle  of  each  side,  and  their  ends  (one  half  of 
each  siieet  passing  obliquely  over  the  belly  to  the 
opposite  shoulder,  while  the  other  half  ])asses  un- 
fler  the  back  in  the  same  direction)  given  to  seve- 
ral assistants,  or  what  is  much  better,  tied  vci-y 
firmly  to  a  liook,  staple,  post,  or  some  immove;*- 
ble  body.  A  large,  veiy  strong  napkin,  folded  a» 
before,  like  a  cravat,  is  now  to  be  laid  along  th« 
top  of  the  thigh,  so  that  its  middle  will  be  just 
above  the  knee,  where  it  is  to  be  well  secured  by 
many  turns  of  a  bandage.  The  two  ends  are  then 
to  be  knotted.  If  you  have  no  pulleys,  a  twisted 
sheet  or  rope  may  be  passed  through  the  loop 
formed  by  the  napkin.  If  you  can  procure  the  for- 
mer, however,  cast  the  loop  over  the  hook  of  the 
lower  block,  and  secure  the  upper  one  to  the  wall, 
directly  opposite  to  the  hooks  or  men  that  hold  tlic 
sheets  that  pass  between  the  thighs.  A  steadily 
increasing  and  forcible  extension  of  the  thigh,  is 
then  to  be  made  by  the  men  wlio  are  stationed  at 
tiie  pulleys  or  sheet,  while  you  are  turning  and 
twisting  the  limb  to  assist  in  dislodging  it  from  its 
unnatural  situation.  By  these  means,  properly 
applied,  the  head  of  the  bone  will  frequently  slip 
into  its  socket  with  a  loud  noise. 

If,  however,  you  are  foiled,  change  the  direction 
of  the  extending  force,  recollecting  always,  that  it 
is  not  by  sudden  or  violent  jerks  that  any  benefit 
can  be  attained,  but  by  a  steady  increasing  and  long 
continued  pull.  Should  all  your  efforts  prove  un- 
availing (I  would  not  advise  you  to  lose  mucli  time 
before  you  resort  to  it)  make  the  patient,  as  before 
directed,  excessively  drunk,  and  when  he  caiinol 
stand,  apply  the  pulleys.  If  this  fails,  or  is  object- 
ed to,  bleed  him  till  he  faints,  and  then  try  it  again. 
Dislocation  of  the  hnee-pan. 

When  thi«  little  bone  is  dislocated,  it  is  evident 
on  the  slightest  glance.  To  reduce  it,  lay  the  pa- 
tient on  his  back,  straighten  the  leg,  lift  it  up  to  a 
right  angle  with  his  body,  and  in  that  position  pu.sh 
the  bone  back  to  its  place.  The  knee  should  ba 
kept  at  rest  for  a  few  days. 

Dislocation  of  the  leg. 

As  these  accidents  cannot  happen  without  tea*- 
ing  and  lacerating  the  soft  parts,  but  little  force  tt 
required  to  place  the  bones  in  their  natural  situa- 
tion. If  the  parts  are  so  much  torn  that  the  bone 
slips  again  out  of  place,  apply  Hartshorne's  or  Des- 
sault's  apparatus  as  for  a  fractured  thigii. 
Dislocation  of  the  foot. 

The  foot  is  seldom  dislocated.  Should  it  ha[>. 
pen,  however,  let  one  person  secure  the  leg,  and 
another  draw  the  foot,  while  you  push  the  bone  in 
the  contrary  way  to  that  in  which  it  was  forced  out. 
The  part  is  then  to  be  covered  with  compressei 
dipped  in  lead  water,  and  a  splint  applied  on  each 
side  of  the  leg,  that  reaches  below  the  foot.  Ac- 
cidents  of  this  native  are  always  dangerous;  all 
that  can  be  done  to  remedy  them  consists  in  tlie 
speedy  leduction  of  the  bone,  keeping  tlie  jiarts  al 
rest,  and  subduing  tlie  infiammalioii  by  bleeding 
low  diet,  &c.  &c. 


MEDICINE. 


??7 


Of  compound  acculejits. 

Havtng  spoken  of  the  treatment  to  be  pursued 
for  a  bruise,  wound,  tracture  and  dislocation,  as 
happening  singly,  it  remains  to  state  what  is  to  be 
done  when  they  are  united. 

We  will  suppose  that  a  man  has  been  violently 
thrown  from  a  carriage.  On  examination,  a  wound 
IS  found  in  his  thigh,  bleeding  profusely,  his  ankle 
isoivt  of  joint,  with  a  wound  communicating  with 
its  cavity,  and  tlie  leg  broken. 

In  the  fir'st  place  stop  the  bleeding  from  the 
wound  in  the  thigii,  reduce  the  dislocation  next, 
draw  the  edges  of  the  wounds  together  with  stick- 
ing plaster,  and  lastly,  apply  Hartshorne's  orDes- 
saalt's  apparatus  to  remedy  the  fr.-tcture. 

If,  instead  of  a  wound,  fracture  and  dislocation, 
there  is  a  concussion  or  compression  of  tiie  brain, 
«  dislocation  and  fracture,  attend  to  the  concussion 
first,  the  dislocation  next,  and  the  fracture  the  last. 


Of  amputation. 

As  accidents  sometimes  happen  at  sea,  or  in 
situations  where  it  is  impossible  to  obtain  a  sur- 
geon, and  which  require  the  immediate  amputa- 
tion of  a  limb,  it  is  proper  to  say  a  few  words  on 
tliat  subject.  To  perform  the  operation,  is  one 
thing,  to  know  when  it  ought  to  be  performed  is 
another.  Any  man  of  common  dexterity  and 
firmness  can  cut  oft'  a  leg,  but  to  clecide  upon  the 
necessity  of  doing  so,  requires  much  judgment,  in- 
stances having  occurred  where,  under  the  most 
seemingly  desperate  circumstances,  the  patient 
through  fear  or  obstinacy  has  refused  to  submit  to 
the  knife,  and  yet  afterwards  recovered. 

Although  in  many  cases  much  doubt  may  exist 
in  determining  whether  it  is  proper  to  amputate  or 
not,  yet  in  others,  all  difficulty  vanishes,  as  when 
a  ball  has  carried  away  an  arm.  Suppose  for  a 
moment  while  rolling  in  a  heavy  sea,  during  a  gale, 
the  lashings  of  a  gun  give  way,  by  which  a  man 
has  iiis  knee,  leg,  or  ankle  completely  mashed,  or 
tliat  either  of  those  parts  are  crushed  by  a  fall  from 
the  topgallant  yard,  a  falling  tree,  &c.  The  great 
laceration  of  blood  vessels,  nerves  and  tendons,  the 
crushing  and  splintering  of  the  bones,  almost  ne- 
cessarily resulting  from  such  accidents,  render  im- 
mediate amputation  an  unavoidable  and  imperious 
duty. 

If  there  are  none  of  the  regular  instruments  at 
hand,  you  must  provide  the  following,  which  are 
ilways  to  be  had,  and  which  answer  extremely  well 
— being  careful  to  have  the  knives  as  sharp  and 
smooth  as  possible. 

Instruments. — The  handkerchief  and  stick,  a 
tarving  or  other  large  knife,  with  a  straight  blade, 
a  penknife,  a  carpenter's  tenon  or  mitre  saw,  a  slip 
af  leather  or  linen,  three  inches  wide  and  eighteen 
or  twenty  long,  slit  up  the  middle  to  tiie  half  of  its 
length,  a  dozen  or  moi'e  ligatures,  each  about  a 
foot  long,  made  of  waxed  thread,  bobbin,  or  fine 
twine,  a  hook  with  a  sharp  point,  a  pair  of  slender 
pincers,  several  narrow  strips  of  sticking  plaster, 
dry  iint,  a  piece  of  linen,  large  enougii  to  cover  the 
eiid  of  the  stump,  spread  with  simple  ointment  or 
lard,  a  bandage  three  or  four  j'ards  long,  the  widlli 
of  your  hand,  sponges  and  warm  watsr. 
Amputation  of  the  arm. 

Operation. — Give  the  patient  sixty  drops  of  lau- 
danum, and  seat  him  on  a  narrow  and  firm  table 
or  ches^,  of  a  convenient  height,  so  that  some  one 
e-an  support  him,  by  clasping  him  round  the  body. 
If  tlie  handkercliief  and  stick  have  not  been  pre- 
viously a|»plied,  place  it  as  high  ui)  on  the  ."irm  as 
possible  {th>i  stick  being  very  short)  and  so  that 
•he  knot  may  pass  on  the  inner  third  of  it.  Your 
Astruments  having  been  placed  regularly  on  a 
fctble   Dr  waiter,  and  within  reach  of  your  hand, 


while  some  one  supports  the  lower  end  of  the  .win, 
and  at  the  same  time  draws  down  the  skin,  take 
the  large  knife  and  make  one  straight  cut  all  round 
the  limb,  through  the  skin  and  fat  only,  then  with 
the  pen  knife  separate  as  much  of  the  skin  from 
the  flesh  above  the  cut,  and  all  round  it,  as  will 
form  a  flap  to  cover  the  face  of  the  stump;  when 
you  think  there  is  enough  separated,  turn  it  back, 
where  it  must  be  held  by  an  assistant,  while  with 
the  large  knife  you  make  a  second  straiglit  inci- 
sion round  the  arm  and  down  to  the  bone,  as  close 
as  you  can  to  the  doubled  edge  of  the  flap,  but  tak- 
ing gr°at  care  not  to  cut  it.  Tlie  bone  is  now  to 
be  passed  through  the  slit  in  the  piece  of  linen  be- 
fore mentioned,  and  pressed  by  its  ends  against  the 
upper  surface  of  the  wound  by  the  person  who 
holds  the  flap,  while  you  saw  through  the  bone  as 
near  to  it  as  you  can.  With  the  hooks  or  pincers, 
you  then  seize  and  tie  up  every  vessel  that  bleeds, 
the  largest  first,  and  smaller  ones  next,  until  they 
are  all  secured.  When  this  is  done,  relax  the  stick 
a  little;  if  an  artery  springs,  tie  it  as  before.  The 
wound  is  now  to  be  gently  cleansed  with  a  sponge 
and  warm  water,  and  the  stick  to  be  relaxed.  If  it 
isevident  that  the  arteries  are  all  tied,  bring  the  flap 
over  the  end  of  the  stump,  draw  its  edges  together 
with  strips  of  sticking  plaster,  leaving  the  ligature 
hanging  out  at  the  angles,  lay  tiie  piece  of  linen 
spread  with  ointment  over  the  straps,  a  pledget  of 
lint  over  that,  and  secure  the  whole  by  tlie  ban- 
dage, when  tiie  patient  may  be  carried  to  bed,  and 
the  stump  laid  on  a  pillow. 

The  handkerchief  and  stick  are  to  be  left  loose- 
ly round  the  limb,  so  that  if  any  bleeding  happens 
to  come  on,  it  may  be  tightened  in  an  instant  by 
the  person  who  watches  b)'  the  patient,  when  the 
dressings  must  be  taken  off,  the  flap  raised,  and 
the  vessel  be  sought  for  and  tied  up,  after  which, 
every  thing  is  to  be  placed  as  before. 

It  may  be  well  to  observe  tliat  in  sawing  through 
t.ie  bone,  a  long  and  free  stroke  should  be  used,  to 
prevent  any  hitching, 'as  an  additional  security 
against  which,  the  teeth  of  the  saw  should  be  well 
sharpened  and  set  wide. 

There  is  also  another  circumstance,  which  it  ia 
essential  to  be  aware  of;  the  ends  of  divided  arte- 
ries cannot  at  times  be  got  hold  of,  or  being  dis- 
eased their  coats  give  way  under  the  hook,  so  that 
they  cannot  be  drawn  out;  sometimes  also,  they 
are  found  ossified  or  turned  into  bone.  In  aii  tiiese 
cases,  having  armed  a  needle  with  a  ligature,  pass  it 
through  the  flesh  round  the  artery,  so  that  when 
tied,  there  will  be  a  portion  of  it  included  in  tht: 
ligature  along  with  the  artery.  When  the  liga- 
ture has  been  made  to  encircle  the  artery,  cut  ofF 
tlie  needle  and  tie  it  firmly  in  the  ordinary  way. 

The  bandages,  {tec.  should  not  be  disturbed  foi 
five  or  six  days,  if  the  weather  is  cool;  if  it  is  very 
warm,  they  may  be  removed  in  three.  This  is  to 
be  done  with  the  greatest  care,  soaking  them  well 
with  warm  water  until  they  ai-e  quite  soft,  and  can 
be  taken  away  without  sticking  to  the  stump.  A 
clean  plaster,  lint,  and  bandage  are  then  to  be  ap- 
plied as  before,  to  be  rem  ived  every  two  days.  At 
the  expiration  of  fourteen  or  fifteen  days  the  liga- 
tures generally  come  away;  and  in  three  or  four 
weeks,  if  every  tiling  goes  on  well,  the  woun* 
heals. 

Amputation  of  the  thigh. 

This  is  pei-f(irmt'l  in  precisely  the  same  inannet 
as  tliat  of  tlie  arm,  willi  o'le  exception,  it  beinj 
proper  to  interpose  a  piece  ol  lint  between  the 
edges  of  tlie  flai>,  to  prevent  them  from  uniting  un- 
til the  surface  of  the  stump  has  adiiered  to  it. 
Amputation  of  the  leg. 

As  there  are  two  bones  in  the  leg  whiuh  have  a 
thin  muscle  be'.ween,  it  is  necessaiy  to  have  an 


UNIVERSAL  RECEIPT  BOOK. 


atUlitionsi  Knife  to  those  already  mentioned,  to  <W- 
vide  it.  It  should  have  a  long  narrow  blade,  with 
i.  double  cutting  edge,  and  a  sharp  point;  a  carving 
or  case  knite  may  be  ground  down  to  answer  tlie 
purpose,  the  blade  being  reduced  to  rather  less 
than  half  an  inch  in  width.  The  linen  or  leather 
strip  siioiild  also  have  two  slits  in  it  instead  of  one. 
The  patier.t  is  to  be  laid  on  his  back,  on  a  table  co- 
vered with  blankets  or  a  matrass,  with  a  sufficient 
number  of  assistants  to  secure  him.  The  handker- 
chief and  stick  being  ap[)lied  on  the  upper  part  of  the 
thigh,  one  person  holds  the  knee,  and  another  the 
foot  and  leg  as  steadily  as  possible,  while  with  the 
large  knife  the  operator  makes  an  oblique  incision 
round  llie  limb,  tlu'ough  tlie  skin,  and  beginning 
at  five  or  six  inches  below  the  knee-pan,  and  car- 
rying it  regularly  round  in  sucli  a  manner  that  the 
cut  will  be  lower  down  on  the  calf  than  in  front  of 
the  leg.  As  much  of  the  skin  is  then  to  be  sepa- 
rated by  the  penknife  as  will  cover  the  slum[). 
When  this  is  turned  back,  a  second  cut  is  to  be 
made  all  round  the  limb  and  down  to  the  bones, 
when  with  the  narro»r  bladed  knife,  just  mention- 
ed, the  flesh  between  them  is  to  be  divided.  The 
middle  piece  of  the  leather  strip  is  now  to  be  pull- 
ed through  between  the  bones,  the  whole  being 
held  back  by  the  assistant,  who  supports  the  flap 
while  the  bones  are  sawed,  which  should  b'j  so 
managed  that  the  smaller  one  is  completely  cut 
through  by  the  time  the  other  is  only  half  so.  The 
arteries  are  then  to  be  taken  up,  the  flap  brought 
down  and  secured  by  adhesive  plasters,  Ixc.  as  al- 
ready directed. 

imputation  of  the  fore-ai^m. 

As  the  fore-arm  has  two  bones  in  it,  the  narrow 
bladed  knife,  and  the  strip  of  linen  with  three  tails, 
are  to  be  provided.  The  incision  should  be  straight 
round  the  part,  as  in  the  arm,  with  this  exception, 
complete  it  as  directed  for  the  preceding  case. 
Amputation  of  fingers  and  toes. 

Draw  the  ikin  back,  and  make  an  incision  rount' 
the  finger,  a  little  below  the  joint  it  is  intended  to 
remove,  turn  back  a  little  flap  to  cover  the  stump, 
then  cut  down  to  the  joint,  bending  it  so  that  you 
can  cut  through  the  ligaments  that  connect  the  two 
bones,  the  under  one  first,  then  that  on  the  side. 
The  head  of  the  bone  is  then  to  be  turned  out, 
while  you  cut  through  the  remaining  soft  parts. 
If  you  see  an  artery  spirt,  tie  it  up,  if  not,  bring 
down  the  flap  and  secure  it  by  a  strip  of  sticking 
plaster,  and  a  naiTow  bandage  over  the  wiiole. 

Remarks. — To  prevent  the  troublesome  conse- 
q\iences  of  secondary  bleeding,  before  the  strips  of 
plaster  are  applied  over  the  edges  of  the  flap,  give 
the  patient,  if  he  is  faint,  a  little  wine  and  water, 
and  wait  a  few  minutes  to  see  whether  the  increas- 
ed force  it  gives  to  the  circulation,  will  occasion  a 
flow  of  blood;  if  it  does,  secure  the  vessel  it  comes 
from.  If  there  is  a  considerable  flow  of  blood  from 
the  hollow  of  the  bone,  place  a  small  cedar  plug 
in  it.  Should  violent  spasms  of  the  stump  ensue, 
have  it  carefully  held  by  assistants,  and  give  tiie 
patient  large  doses  of  laudanum;  it  may,  in  fact,  be 
laid  down  as  a  general  rule,  that  after  every  ope- 
ration of  the  kind,  laudanum  should  be  given  in 
greater  or  less  doses,  as  the  patient  may  be  in  more 
or  less  pain. 

Of  suspended  animation, 
from  dro-wning. — The  common  methods  of  roll- 
ing the  body  of  a  drowned  person  on  a  barrel,  or 
holding  it  up  by  the  heels,  &cc.  are  full  of  danger, 
and  should  never  be  permitted.  If  a  spark  of  life 
should  happen  to  remain,  this  violence  would  ex- 
Unguish  it  for  ever.  As  soon,  therefore,  as  the  body 
IS  found,  convey  it  as  gently  as  possible  to  the  near- 
mi  house,  strip  it  of  the  wet  clothes,  dry  it  well, 


and  place  it  on  a  bed  between  warm  blankets,  on 
the  right  side,  with  the  head  eleyited  by  ])illows. 
Every  part  is  now  to  be  well  rubbed  with  flannels 
dipped  ill  warm  brandy,  or  S|)irits  of  any  kind, 
while  a  warming  pan,  hot  bricks,  or  bottles  or 
bladders  filled  with  warm  water,  are  applied  to  the 
stomach,  back,  and  soles  of  the  feet.  During  these 
operations  a  certain  number  of  the  assistants  (no 
more  ])ersons  are  to  be  allowed  in  the  room  than 
are  absolutely  necessary)  should  try  to  inflate  the 
lungs,  by  blowing  through  the  nozzle  of  a  common 
bellows,  or  a  pipe  of  any  kind,  placed  in  one  nos- 
tril, while  the  oilier  with  the  mouth  are  kept  clos- 
ed. If  a  warm  bath  can  be  procured,  place  the 
body  in  it.  Clysters  of  warm  brandy  and  water, 
salt  and  water,  or  peppermint  water  may  be  in- 
jecteil. 

All  these  oi)erations,  particularly  rubbing  the 
body,  and  trying  to  inflate  the  lungs,  should  be 
continued  for  six  or  eight  hours,  and  when  the  pa- 
tient has  come  to  himself,  small  quantities  of  warm 
wine,  wine-whey,  brandy  and  water,  &c.  may  be 
given  to  him,  from  time  to  time.  If,  after  he  has 
recovered,  a  stupor  or  drowsiness  remains,  (but 
not  before)  bleed  him  very  moderately. 

Should  the  accident  occm*  in  winter,  and  the  bo- 
dy feel  cold,  as  if  frozen,  previously  to  applying 
warmth,  rub  it  well  with  snow,  ice,  or  very  cold 
water.  Above  all  things  remember  that  perseve- 
rance for  many  hour?  in  the  remedies  pointed  out, 
may  give  you  the  unspeakable  pleasure  of  restor- 
ing a  fellow  creature  to  life. 

From  cold. — Take  the  body  into  a  room,  the 
doors  and  windows  of  which  are  open,  and  where 
there  is  no  fire,  and  rub  it  with  snow  or  cold  water, 
if  this  can  be  procured  in  plenty,  the  patient,  with 
the  exception  of  his  face,  which  should  be  left  out, 
may  be  completely  covered  with  it  to  the  thickness 
of  two  feet.  After  a  while,  friction  with  flannels 
and  hot  spirits  are  to  be  used,  as  in  the  preceding 
case,  and  warmth  very  gradually  applied.  The 
lungs  are  to  be  inflated,  as  directed  in  cases  of 
drowning,  and  when  the  patient  is  able  to  swallow, 
warm  wine,  kc.  may  be  given  in  small  quantities. 

If  a  limb  is  frost-bitten,  the  cold  applications 
should  be  continued  longer,  and  warmth  be  more 
gradually  applied  than  when  the  whole  body  is 
frozen.  Care  should  be  taken  to  handle  the  parts 
carefully,  so  as  not  to  break  off"  the  ear,  tip  of  the 
nose,  &c. 

From  hanging. — The  remedies  for  this  accident 
are  the  same  as  in  drowning,  with  the  addition  of 
taking  away  a  small  quantity  of  blood,  by  cupping 
glasses,  from  the  neck,  or  by  opening  the  jugular 
vein. 

From  foul  air. — Throw  open  the  doors  and  win- 
dows, or  take  the  patient  into  the  open  air,  and 
seat  him,  undressed,  well  wrapped  in  a  blanket, 
in  a  chair,  leaning  a  little  to  the  right  side,  place 
his  feet  or  whole  body  in  a  bath,  and  sprinkle  his 
stomach  with  cold  vinegar  or  water,  and  rub  it  im 
mediately  with  flannels  dipped  in  oil.  Clysters  ot 
vinegar  and  water  ai'e  to  be  injected,  and  whei 
animation  returns,  continue  the  frictions,  and  givi 
warm  mint  tea,  &f. 


Of  swallowing  poisons. 

The  first  thing  to  be  done  when  a  person  is  dis- 
covered to  have  swallowed  poison  is,  to  ascertain 
what  it  is  he  has  taken,  the  next,  to  be  speedy  in 
resorting  to  its  appropriate  remedies.  If  any  one  of 
these  cannot  be  had,  try  some  other  without  loss 
of  time. 

Jtcids. 

Oil  of  vitriol,  aqua  fortis,  spirits  of  seu  salt,  ox 
alic  acid. 

Symptoms. — A  burning  heat  in  the  mouth,  throat 


MEDICINE. 


229 


»ncl  stomach,  stinking  breath,  an  inclination  to 
vomit,  or  vomit! iis;  various  matters  mixed  with 
blood,  hiccups,  costiveiiess,  or  stools  more  or  less 
Idoody,  pain  in  the  belly,  so  great  that  the  weight 
of  a  sheet  cannot  be  borne,  burning  thirst,  difficul- 
ty of  breafhing,  suppression  of  urine,  &c. 

Jismedies. — Mix  an  ounce  of  calcined  magnesia 
with  a  pint  of  water,  and  give  a  glassful  every  two 
minutes.  If  it  is  not  at  hand,  use  flaxseed  tea, 
i-ice  water,  or  water  alone  in  large  quantities,  until 
the  former  can  be  procured.  If  it  cannot  be  ob- 
tained, dissolve  an  ounce  of  soap  in  a  pint  of  wa- 
ter, and  take  a  glassful  every  two  minutes;  chalk 
oi'  whiting  may  also  be  taken  by  the  mouth,  and 
clysters  of  milk  be  frequently  injected.  If  the  pa- 
tient will  not  vomit,  put  hinj  in  the  warm  batb, 
bleed  him  freely,  an("  apply  leeches  and  blisters 
over  the  parts  pained.  If  tbe  cramps  and  convulsions 
continue,  give  him  a  cup  of  common  tea,  with  an 
ounce  of  sugar,  forty  drops  of  Hoffman's  anodyne, 
and  fifteen  or  twenty  of  laudanum,  every  quarter 
of  an  hour.  No  nourishment  but  sweetened  rice 
water  is  to  be  taken  for  several  days.  In  these 
cases  never  give  tartar  emetic,  ipecacuanha,  or 
tickle  the  tliroat  with  a  feather,  they  only  increase 
the  evil. 

Mkalies. 
Caustic  pot-ash,  caustic  soda,  volatile  alkali. 
Symptoms. — These  substatices  occasion  the  same 
effects  as  acids,  producing  dreadful  convulsions. 

Remedies. — Take  two  table-spoonsful  of  vinegar 

or  lime  juice  in  a  glass  of  water  at  once,  follow  it 

lip  by  di  inking  large  quantities  of  sugar  and  water. 

I'ursuc  tbe  same  treatment  as  in  poisous  from  acids. 

JMerairy. 

Corrosive  sublimate,  red  precipitate,  vermilion. 

Symptoms. — Constriction  and  great  pain  in  the 

llu'oat,   stomach  and  bowels,  vomiting  of  various 

matters  mixed  with   blood,   unquenchable  thirst, 

difficidty  of  urine,  convulsions. 

Remedies. — Mix  the  wbites  of  a  dozen  or  fifteen 
eggs  with  two  pints  of  cold  water,  and  give  a  glass- 
ful every  two  minutes,  with  as  much  milk  as  can 
be  swallowed,  and  large  doses  of  ipecacuanha.  If 
ifter  tlie  egg  mixture  is  all  taken,  the  vomiting 
loes  not  stop,  repeat  the  dose,  with  the  addition 
if  more  water.  Leeeiies,  the  warm  bath,  blisters, 
fe !.  are  to  be  used  to  reduce  the  pain  and  inflam- 
li^tion,  as  before  directed. 

Avsenic. 
Symptoms. — These  are  the  saiuc  as  produced  by 
^le  mercurial  poisons. 

Remedies. — Give  large  quantities  of  cold  sugar 
Riid  water,  until  a  plentiful  vomiting  is  induced, 
to  assist  which,  ipecacuaidia  may  be  taken  in  con- 
siderable doses  at  the  same  time;  barley,  rice  wa- 
ter, flaxseed  tea,  milk,  &c.  should  afterwards  be 
employed.  Oil  is  never  to  be  used  in  this  case  un- 
til the  symi)toms  have  considerably  abated,  or  the 
poison  has  been  ejected. 

Copper. 
The  symptoms  occasioned  by  swallowing  verdi- 
gi-is,  are  nearly  the  same  as  those  of  the  mercurial 
poisons.     The  great  remedy  is  large  quantities  of 
sweetened  water.     In  addition  to  this,  use  all  the 
means  recommended  for  corrosive  sublimate,  &c. 
Antimony. 
Antimonial  wine,  tartar  emetic,  butter  of  anti- 
iuony.  Sic. 

Symptoms. — Excessive  vomiting,  pain  and  cramp 
>n  the  stomach,  convulsions,  &c. 

Remedies. — Encourage  the  vomiting  bv  sugar 
and  water,  and  if  after  awhile  it  does  not  stop,  give 
a  grain  of  opium  in  a  glass  of  the  sweetenetl  wa- 
ter, every  fifteen  minutes.  To  relieve  the  pain, 
Kpply  leeches  to  the  stomach,  throat,  or  parts  af- 
fected. 


SuHs  ofttn. 
Give  as  much  milk  as  can  be  got  dowr,  Knd  if  it 
is  not  at  hand,  use  large  quantities  of  cold  water 
to  induce  vomiting.     If  the  symptoms  do  not  abate, 
pursue  the  plan  directed  for  acids. 

Salts  of  bismuth,  gold  and  zinc. 
Pursue  the  plan  recommended  for  arsenic. 

Jjitnr.r  caustic. 
Dissolve  two  table-spoonsful  of  common  t&ble 
salt  in  two  i)ints  of  water;  a  few  glasses  of  this  will 
induce  vomiting.     If  not  relieved,  drink  flaxseed 
tea,  apply  leeches,  &c.  as  for  acids. 
Salt-petre. 
Pursue  the  plan  recommended  for  arsenic,  omit- 
ting the  lime  water. 

Sal  ammoniac. 
Symptoms. — Vomiting,  pain  in  the  belly,  a  stiff- 
ness of  tbe  whole  bodv,  convulsions. 

Remedies- — Introduce  your  finger  cr  a  feather 
into  the  tliroat  to  induce  vomiting,  and  give  plenty 
of  sweetened  water.  To  relieve  the  convulsions, 
give  the  tea,  laudanum,  &c.  as  for  acids,  or  the  lau- 
danum alone,  an'l  to  ease  the  pain  in  the  belly,  ap- 
ply leeches,  &c. 

Liver  of  sulphur. 
Symptoms. — They  resemble  those  caused  by  salt- 
petre. 

Remedies. — Two  table-spoonsful  of  vinegar,  in  » 
glass  of  water,  are  to  be  fre(|uently  taken  until 
vomiting  is  brought  on,  after  which,  have  recourse 
to  leeches,  blisters,  &c. 

Pho»phoms. 
The  symptoms  and  remedies  are  the  same  as  ly 
poison  from  acids. 

Spaiiish  files. 
Symptoms. — Great  pain  in  the  stomach,  with  ob 
stinate  and  painful  erections,  accompanied  by  a  dif< 
ficulty,  or  suppression  of  urine,  or  if  any  is  pass 
ed,  it  is  bloody,  a  horror  of  swallowing  liquids, 
frightful  convulsions. 

Remedies. — Make  the  patient  swallow  as  much 
sweet  oil  as  he  can  possibly  get  down.  Milk  and 
sugared  water  are  also  to  be  freely  used.  In  addi- 
tion to  the  plan  recommended  for  acids,  solutions 
of  gum  arable,  or  flaxseed  tea,  are  to  be  injected 
into  the  bla  'der.  If  no  vomiting  is  induced,  put 
him  in  the  warm  bath,  continue  the  sweetened  wa- 
ter, and  rub  his  thighs  and  legs  with  two  ounces 
of  warm  oil,  in  which  a  quarter  of  an  ounce  of 
camphor  has  been  dissolveil.  Eight  or  ten  grains 
of  camphor  maybe  mixed  with  the  yolk  of  an  egg 
and  taken  internally.  If  there  is  acute  pain  in  the 
bladder,  appl}'  leeches  over  it. 

J-'owdered  §'lass. 
Stuff  the  patient  with  thick  rice  pudding,  bread, 
potatoes,  or  any  other  vegetable,  then  give  him 
five  grains  of  tartar  emetic  to  vomit  him,  after 
which,  use  milk  freely,  clysters  and  fomentations 
to  the  belly,  with  the  warm  bath;  leeches,  &c.  arn 
not  to  be  neglected. 

Lead. 
Sugar   of  lead,   extract  of   saturn,   wnite  lead, 
litharge,  minium. 

Symptoms. — A  sweet  astringent  taste  in  the 
mouth,  constriction  of  the  throat,  pain  in  the  sto- 
mach, bloody  vomiting,  ?cc. 

Remedies. — Dissolve  a  handful  of  Epsom  or 
Glauber  salts  in  a  pint  of  water,  and  give  it  at 
once;  when  it  has  vomited  him,  use  sweetened 
water.  If  the  symptoms  continue,  act  as  directed* 
for  acids. 

Opium  or  laudanum. 
Symptoms.  — Stupor,  an  insurmountable  inclinit- 
tion  to  sleep,  delirium,  convulsions,  inc. 

Remedies. — Endeavour  to  excite  vomiting  by  six 
grains  of  tartar  emetic,  or  four  grains  of  blue,  or 
thirty  of  white  vitriol.     Thrust  a  featrier  down  th  j 

U 


230 


UNIVERSAL  RECEIPT  BOOK. 


throat  fur  the  sume  purpose,  Nsver  p;ive  vinegar 
or  ottier  acids,  until  the  poison  is  altogether  or 
neai'iy  evacuated.  After  this  has  taken  place,  a 
wine-glassful  of  lemon  juice  and  water  may  be 
taken  every  five  minutes,  along  with  a  cup  of  ven' 
strong  coft'ee.  The  coffee, fsc.  are  lobe  contiiiued 
until  the  drowsiness  is  gone  off,  which,  if  it  con- 
tinues, and  resembles  tisat  of  apoplexy,  must  be 
relieved  by  bleeding.  The  patient  is  to  be  forci- 
bly kept  in  constant  motion. 

JMushrooms. 

Remedies. — Give  the  patient  immediately  three 
grains  of  tartar  emetic,  twenty-five  or  thirty  of 
ipecacuanha,  and  an  ounce  of  salts,  dissolved  in  a 
glass  of  water,  one  third  to  be  taken  every  fifteen 
minutes,  until  he  vomits  freely.  Then  purge  with 
eastor  oil.  If  there  is  great  pain  in  the  belly,  ap- 
ply leeches,  blisters,  &c. 
Tobacco,  hemlock,  night  shade,  spurred  rye,  &c. 

Remedies. — An  emetic  as  directed  for  opium. 
It  the  poison  iias  been  swallowed  sometime,  purge 
with  castor  oil.  After  vomiting  and  purging,  if 
.he  patient  seems  drowsy,  bleed  him,  and  give 
vinegar  and  water. 

Poisonous  fish. 

Remedies. — An  emetic.  If  it  has  been  eaten 
some  time,  give  castor  oil  by  the  mouth  and  clys- 
ter. After  these  have  operated,  twenty  drops  of 
ether  may  be  taken  on  a  lump  of  sugar;  vinegar 
and  water  as  before  mentioned. 

Foreign  bodies  in  the  throat. 

Persons  are  frequently  in  danger  of  suffocation 
from  fish  bones,  pins,  &c.  which  stick  in  the 
tfiroat.  The  moment  an  accident  of  this  kind  oc- 
curs, desire  the  patient  to  be  perfectly  still,  open 
his  mouth,  and  look  into  it.  If  you  can  see  the 
obstruction,  endeavour  to  seize  it  with  your  finger 
»nd  thumb,  or  a  long  slender  pair  of  pincers.  If  it 
JEnnot  be  got  up,  or  is  not  of  a  nature  to  do  any 
jnjuiy  in  the  stomach,  p\ish  it  down  with  the  han- 
dle of  a  spoon,  or  a  flexible  round  piece  of  whale- 
bone, the  end  of  which  is  neatly  covered  with  a 
roll  of  linen,  or  any  thing  that  may  be  at  hand.  If 
you  can  neither  get  it  up  nor  down,  place  6  grains 
if  tartar  emetic  in  the  patient's  mouth.  As  it  dis- 
solves, it  will  make  him  excessively  sick,  and  in 
consequence  of  the  relaxation,  the  bone,  or  what- 
ever it  may  be,  will  descend  into  the  stomach  or 
be  ejected  from  the  mouth. 

If  a  pin,  button,  or  other  metallic  or  pointed 
body  has  ber;n  swallowed  (or  pushed  into  the  sto- 
mach) make  the  patient  eat  plentifully  of  thick  rice 
pudding,  and  endeavour  to  prevent  him  from  going 
to  stool  for  at  least  twelve  hours. 


Of  burns  and  scalds. 

There  are  three  kinds  of  remedies  employed  in 
accidents  of  this  nature.  Cooling  applications, 
such  as  pounded  ice,  snow,  vinegar,  cold  water, 
lead  water,  &c.  Stimulants,  as  warm  spirits  of 
turpentine,  brandy,  or  any  ardent  spirits,  and 
carded  or  raw  cotton. 

Any  one  of  these  articles  that  happens  to  be 
nearest  at  hand,  may  be  tried,  although  the  prefer- 
ence :g  iue  to  the  turpentine  or  spirits,  which  being 
made  as  hot  as  the  patient  can  bear  it,  is  to  l)e  a()- 
plied  to  all  the  burned  surface  (so  as  not  to  touch 
tiie  adjoining  sound  «kin)  until  some  common  ba- 
silicon  ointment  can  be  thinned  with  spirits  of  tur- 
pentine to  the  consistence  of  cream,  in  which  state 
it  is  to  be  spread  on  a  linen  rag  and  laid  over  the 
part,  taking  care,  sm  before,  not  to  let  it  touch  ilie 
sound  skin. 

It,  however,  (the  rule  is  general)  this  plan  causes 
great  pain  and  inflammation,  it  must  be  abandoned, 
uid  one  of  the  others  be  resorted  to,  as  the  pounded 


ice,  which  can  be  readily  applied  in  a  bladder 
Equal  part.s  of  lime  water  and  linseed  oil,  welt 
mixed,  forms  one  of  the  most  soothing  of  all  appll 
cations.  Should  nmch  fever  prevail,  it  is  to  be  re- 
duced by  bleeding,  purging,  &c.  but  if  on  the  con- 
trary the  system  seems  to  sink,  wine,  bark,  &c. 
must  be  employed. 

Of  mortification. 

From  what  has  already  been  staled,  it  is  evident 
that  in  treating  wounds,  &c.  as  well  as  diseases, 
one  ^-.  rat  and  important  indication  is  to  repress  ex- 
cessive inflammation,  which,  if  allowed  to  proceed 
to  a  certain  ])oint,  sometimes  produces  mortifica- 
tion or  the  death  of  the  parts. 

Whenever,  therefore,  from  the  violence  of  the 
fever,  heat,  pain,  redness,  and  swelling,  you  are 
fearful  of  its  ending  in  this  way,  bleed,  purge,  &c. 
to  as  great  an  extent  as  the  ])atient  can  bear.  If, 
however,  the  fever  and  pain  sucklenly  cease,  if  the 
])art  which  before  was  red,  swollen,  and  hard,  be- 
comes purple  and  soft,  abandon  at  once  all  reduc- 
ing measures,  lay  a  blister  over  the  whole  of  the 
parts,  and  give  wine,  porter,  bark,  &.c.  freely  and 
without  delay.  If  the  blisters  do  not  put  a  stop  to 
the  disease,  and  the  narts  become  dead  and  offen- 
sive, cover  them  with  the  charcoal  or  fermenting 
poultice  until  nature  se\)arates  the  dead  \>arts  from 
the  living,  during  which  process,  a  gene -ous  diet, 
bark,  &c.  must  be  allowed. 

There  is  a  particular  kind  of  mortification  which 
comes  of  itself,  or  without  any  apparent  cau'se.  It 
attacks  the  small  toes  of  old  people,  and  com- 
me.ices  in  a  small  bluish  or  black  spot,  which 
spreads  to  different  parts  of  the  foot.  To  remedy 
it,  place  a  blister  over  the  spot,  and  give  two  grains 
of  opium  night  and  morning,  taking  care  to  keep 
the  bo'vels  open  by  castor  oil,  and  to  diminish  the 
quantity  of  opium  if  it  occasions  any  unpleasant 
effects. 

In  extensive  mortifications  of  the  fore-arm,  it  is 
necessary  to  amputate.  This,  however,  snould 
never  be  done,  until  by  the  repeated  application 
of  blisters  to  the  sound  parts  adjoining  the  morti- 
fied ones,  they  are  disposed  to  separate,  which  may 
be  easily  known  by  inspection. 

Directions  for  bleeding. 
Tie  up  the  arm,  placing  the  bandage  a*  least  two 
inches  above  the  projection  of  the  elbow  joint, 
and  then  feel  for  the  pulse  at  the  wrist.  If  it  is 
stopped,  the  bandage  is  too  tight,  and  must  be  re- 
laxed. Select  the  most  prominent  vein,  and  feel 
with  the  tip  of  your  finger  if  an  artery  lies  near  it. 
If  you  feel  one  pulsating  so  close  to  the  vein  that 
yon  are  fearful  of  wounding  it,  choose  another. 
Having  set  your  lancet,  (!  allude,  of  course,  to  the 
spring  lancet,  the  only  one  that  can  be  used  with 
safety,)  bend  the  arm  in  tlie  precise  position  it  is  to 
be  kept  in  while  the  blood  flows.  The  cutting 
edge  of  the  lancet  is  now  to  be  placed  on  the  vein, 
while  you  depress  the  handle  or  frame  just  as 
much  as  you  wish  the  cut  to  be  deep;  by  touching 
the  spring  on  the  side  with  your  thumb,  the  busi- 
ness is  done.  To  stop  the  bleeding,  relax  the  ban- 
dage, press  the  two  edges  of  the  wound  together, 
place  a  little  compress  of  linen  on  it,  and  bind  up 
the  whole  with  a  bandage  passing  round  the  joint  ia 
a  figure  of  eight. 

Directions  for  passing  the  catheter. 
Take  the  penis  of  the  patient  near  its  head  be- 
tween the  finger  and  thumh  of  your  left  hand, 
(standing  beside  him)  while,  with  your  right,  yoc 
introduce  the  point  of  the  instrument  into  the  uri- 
nary passage,  its  convex  side  towarus  his  knees; 
while  you  push  the  C3thete«-  down  the  ui-ethra,  en- 


MEDICINE. 


i3l 


deavour,  at  the  same  time,  to  draw  up  the  penis  on 
it.  When  you  first  introduce  it,  the  handle  will  of 
course  be  near  the  belly  of  the  patient,  and  as  it 
descends  will  be  thrown  further  from  it,  until  it 
enters  the  bladder,  which  will  be  known  by  the 
flow  of  the  urine.  If  you  cannot  succeed  while  the 
patient  is  on  his  back,  make  him  stand  up,  or  place 
him  with  his  shoulders  and  back  on  the  ground, 
■while  his  thighs  and  legs  are  helil  up  by  assistants. 
If  still  f  jiled,  place  him  again  on  his  back,  and 
when  you  have  got  the  catheter  as  far  down  as  it 
"»ill  go,  introduce  the  forefinger,  well  oiled,  into 
the  fundament,  and  endeavour  to  push  its  point 
upwards,  while  you  still  press  it  forward  with  the 
other  hand.  Force  is  never,  on  any  account,  to  be 
used.  Vary  your  position  as  often  as  you  please, 
let  the  patient  try  it  himself,  but  always  remember 
it  is  by  humouring  the  instrument,  and  not  by 
violence,  that  you  can  succeed. 

Directions  for  passing  bougies. 
Take  the  penis  between  your  finger  and  thumb, 
and  pass  the  point  of  the  instrument,  (which  should 
be  well  oiled)  down  the  urethra  as  directed  for  the 
catheter;  when  it  has  entered  three  or  four  inches, 
depress  the  penis  a  little,  and  by  humouring  the 
bougie  with  one  hand,  and  the  penis  with  the  other, 
endeavour  to  pass  it  as  far  as  may  be  wished.  The 
patient  himself  will  frequently  succeed,  when  every 
one  else  tails.  ■ 


MISCELLANTEOUS  ARTICLES. 

To  diminish  inordinate  injiammation. 

Mix  1  drachm  of  Goulanl's  extract  of  lead,  or 
solution  of  sugar  of  lead  in  water,  with  4  oz.  of 
rectified  spirit,  and  0  oz.  of  distilled  water.  Make 
a  lotion,  which  is  to  be  applied  to  those  surfaces 
where  inflammation  is  very  rapid. 

Another  method. — Dissolve  '2  drachms  of  sul- 
phate of  zinc  (white  vitriol)  in  a  pint  of  distilled 
wsiter.     To  be  applied  as  above. 

J[larsh-maUo\u  fomentation. 

Boil  together  for  a  quarter  of  an  hour,  an  ounce 
of  dried  marsli-mallow  root,  with  ^  an  oz.  of  cha- 
momile rtowers  in  a  pint  of  water;  strain  through  a 
doth.  The  fomenting  flannels  should  be  sprink- 
led with  spirits,  just  before  they  ate  applied  to  the 
inflamed  part. 

Fomentation  of  poppies. 

Brviise  4  ounces  of  dried  pop|)y  heads,  and  then 
boil  them  in  6  pints  of  water,  until  a  quart  only 
remains  after  straining.  This  fomentation  is  to  be 
applied  to  inflamed  parts,  wjiere  tiiere  is  much 
pain,  but  which  are  required  to  suppurate 
Refrigerant  lotio7i. 

Mix  together  equal  parts  ofacetated  water  of  am- 
monia and  tincture  of  camphor;  which  apply  to  the 
inflamed  joint  or  other  part. 

Another. — Dissolve  an  ounce  of  muriate  of  am- 
monia in  4  ounces  of  common  vinegar,  and  add  10 
ounces  of  water,  to  be  applied  with  or  without  a 
cloth  to  inflamed  surfaces. 

Another. — Mix  together  2  ounces  of  rectified 
spirit,  and  5  ounces  of  acetated  water  of  ammonia. 
Sedative  lotion. 

Dissolve  half  a  drachm  of  sugar  of  lead  in  4  oz. 
of  distilled  vinegar,  and  then  add  an  ounce;  of  com- 
mon spirits  with  a  pint  of  water.  Linen  cloths 
liipped  ii.  this  lotion  are  to  be  applied  to  inflamed 
joints,  !Sc. 

Cold  and  sedative  cataplasm. 

Take  of  goulard  water  a  drachm  and  a  half,  rec- 
ified  spirit  '2  ounces,  water  a  pint:  These  are  ti 
«  mixed  with  a  sufficient  quantity  of  the  crumb  ">: 


a  new  loaf,  so  as  to  form  a  catapla?m,  to  le  applied 
at  night  to  inflamed  parts. 

Another. — Mix  with  crumb  of  bread  as  above,  1 
drachm  of  goulard  water  (or  solution  of  sugar  of 
lead)  and  a  pint  of  common  water  that  has  beeo 
boiled. 

Cataplasm  to  hasten  suppuration. 

Make  2  parts  of  finely-powdered  bran,  and  1 
part  of  linseed  meal,  into  a  poultice,  with  boiling 
water.  A  little  oil  should  be  spread  over  the  sur- 
face, just  before  it  is  applied. 

Another'. — Take  of  crumb  of  bread  and  linseed 
meal,  equal  parts.  Make  them  into  a  poultice  w  ith 
boiling  milk. 

linseed  cataplasm. 

Stir  linseed  flour  into  boiling  water,  in  sufficient 
quantity  to  form  a  cataplasm  of  proper  consistency, 
and  before  application,  smear  the  surfsce  with  a 
little  olive  or  linseed  oil.  If  irritation,  with  great 
pain  and  tension,  or  hardness,  should  prevail,  it 
will  be  necessary  to  substitute  a  decoction  of  pop- 
py heads  for  the  common  water.  This  poultice 
is  in  general  use  in  all  tne  hospitals. 
Embrocation  for  sprains. 

Shake  in  a  phial,  until  they  become  white  like 
milk,  10  drachms  of  olive  oil,  with  2  drachms  of 
spirit  of  hartshorn  (water  of  ammonia);  then  add  4 
drachms  of  oil  of^  turpentine.  When  properly 
mixed,  they  may  be  directly  used  as  an  embroca. 
tion  for  sprains  and  bruises. 

Where  weakness  remains  in  consequence  of  a 
sprain,  cold  water  ought  to  be  pumped  on  it  every 
morning;  and  a  long  calico  roller  should  be  bounJ? 
firmly  (but  not  too  tight)  round  it  immediately  af- 
ter. By  these  means,  strength  will  soon  be  re- 
stored. 

Another. — Digest  15  ounces  of  white  hard  soap 
scraped  with  a  knife,  in  4  pints  of  spirit  of  wine, 
and  1  pint  of  water  of  ammonia,  or  hartshorn  (li 
quor  ammonise),  previously  mixed  in  a  large  bot- 
tle. When  dissolved,  add  5  oz.  of  camphor. 
When  this  last  is  entirely  dissolved,  the  embroca- 
tion is  fit  for  use. 

This  elegant  and  powerful  stimulant  was  se- 
lected from  the  Pharmacopoeia  of  the  Middlesex 
Hospital: — for  private  use,  the  above  quantities  of 
the  ingredients  are  to  be  reduced  in  proportion  to 
each  other,  according  to  the  quantity  likely  to  be 
used  in  a  family.  If  one-third  only  is  required, 
use  5  oz.  of  soap,  1  of  camphor,  16  oz.  of  spirit  of 
wine,  and  4  oz.  of  water  of  ammonia. 
Application  of  leeches. 

In  the  applying  of  leeches  to  the  human  body, 
success  is  rendered  more  certain  by  prev'ously  dry- 
ing them,  or  allowing  them  to  creep  over  a  dry 
cloth.  To  attract  them,  the  part  should  be  moist- 
ened with  cream,  sugar,  or  blood,  and  if  this 
should  be  insufficient,  the  leech  inaj'  be  coolefl  by 
touching  it  with  a  cloth  dipped  in  cold  water.  The 
escape  of  leeches  from  the  part  is  to  be  prevented 
by  covering  them  with  a  wineglass  or  tumbler. 
Bums  and  scalds. 

Mr  Cleghorn,  a  brewer  in  Edinburgh,  has  treat- 
ed burns  and  scalds  with  success,  by  applying,  in 
the  first  place,  vinegar,  until  the  pain  abates;  se- 
condly, an  emollient  poultice;  and  thirdly,  as  soon 
as  any  secretion  of  matter  or  watery  fluid  appears, 
by  covering  the  sore  with  jjowdered  chalk. 
Liniment  Jor  the  same. 

Take  of  linseed  or  olive  oil,  lime  water,  eac. 
equal  parts,  or  3  ounces,  by  measure;  mix,  by 
shaking  them  together.  This  liniment  is  extreme- 
ly useful  in  cases  of  scalds  or  burns,  being  singu- 
larly efficacious  in  preventing,  if  applied  in  time, 
the  inflammation  subsequent  to  these;  or  even  in 
removing  it  after  it  has  come  on. 


232 


UMVERSAL  RECEIPT  BOOK. 


Another.— LAme  water  with  linseed  oil  has  often 
been  used,  as  a  liniment,  in  the  proportion  of  an 
ounce  and  a  half  of  the  latter,  to  3  ounces  of  the 
former.     This  is  a  very  excellent  application. 

Another. — Many  medical  raf"n  are  partial  to  tlie 
use  of  lime  water  and  common  spirits  immediately 
after  the  accident,  in  proportion  of  3  ounces  of  llie 
latter  to  6  ounces  of  the  former.  This  mixture 
should  be  applied  cold,  and  the  parts  kept  con- 
stantly covered  with  fine  linen  cloth  dipped  in  it. 

Another. — Raw  potatoes,  scraped  or  grated,  may 
be  advantageously  applied  to  recent  burns  and 
scalds,  if  nothing  belter  can  conveniently  be  had. 
But,  perhaps,  the  best  application,  immediately 
after  the  accident,  is  common  spirits  united  with  a 
solution  of  sugar  of  lead,  (liquor  acetaiis  plumbi,) 
in  the  proportion  of  1'2  ounces  of  the  latter  to  4 
ounces  of  the  former. 

Another. — Apply  oatmeal  and  cold  water  to  the 
part  affected  immediately  after  the  accident;  keep 
it  on  as  a  poultice  all  night;  next  morning,  if  not 
serious,  it  will  be  quite  well,  neither  blister  nor 
wounds  appearing. 

In  all  cases  of  burns  and  scalds,  it  is  necessary 
to  observe,  that  if  fever  should  ensue,  gently  h'.xa- 
tive  medicines  ought  to  be  administered.  The  best 
are  castor  oil  and  Epsom  salts. 

If  the  injury  arising  from  the  scald  or  burn  be 
rery  severe,  suppuration  should  be  promoted  by 
fomentations  and  em  dlient  cataplasms.  The  de- 
formity or  constriction  of  muscles  and  tendons, 
which  arises  from  burns  and  scalds,  is  to  be  ob- 
viated as  much  as  possible  by  bandage  and  posi- 
tion. Particular  attention  must  be  paid  to  posi- 
tion where  joints  are  concerned,  and  in  burns  in 
the  neck.  In  all,  the  limbs  should  be  as  much  as 
possible  in  their  natural  situation  of  rest;  but  the 
head,  in  particular,  should  be  kept  in  a  proper  po- 
sition. 

Extensive  burns  and  scalds. 

In  several  bad  cases  of  burns  and  scalds,  the  to- 
pical application  of  well  carded  cotton  wool  has 
succeeded  in  effecting  a  cure  in  a  few  days.  For 
this  discover)'  we  an;  indebted  to  chance: — The 
child  of  a  negro  in  the  West  Indies,  in  consequence 
of  falling  into  boiling  water,  was  most  dreadfullj' 
scalded;  the  rr.^.■ther,  being  ignorant  of  any  mode 
of  treatmert,  immediately  laid  the  child  on  the  cot- 
ton wool  she  had  been  cardifig,  and  covered  it  over 
with  it.  The  cotton  wool  adhered  closely  to  the 
mjured  purts,  and  being  caked  by  the  discharge, 
completely  defended  the  surface  from  the  action 
of  the  atmosphere.  In  the  course  of  a  few  days 
the  whole  p*  eled  off  with  tlie  injured  skin,  leaving 
a  healthj  sutface  covered  with  a  new  cuticle.  The 
same  treatroo.nt  has  been  adopted  in  Scotland,  and 
elsewhere,  in  several  bad  cases  of  burns  and  scalds, 
with  similar  happy  results.  When  ti»e  disciiarge 
exudes  tln-ough  the  first  layer,  more  cotton  must 
be  added  to  absorb  it.  In  order  that  it  may  adhere 
to  tho  injured  pai't,  the  surface  should  be  moisten- 
ed with  oil. 

Catapldsmfor  ulcers. 

Boil  any  quantity  of  fresh  carrots  until  they  are 
suf^ciently  soft  to  be  beaten  up  into  a  smooth  pulp. 
Phis  cataplasm  is  equally  beneficial  in  the  cure  of 
cancerous,  as  well  as  scorbutic  ulcers.  The  latter 
are  known  by  a  brown  colour,  the  discharge  being 
thin  and  corroding,  whilst  »he  fungous  excrescen- 
ces which  shoot  out,  bleed  on  the  slightest  touch. 
The  ulctj-  is  surrounded  by  a  livid  ring,  or  areola, 
in  which  small  spots  are  frequently  observed.  The 
former  are  known  by  their  very  irregular  surface, 
from  several  parts  of  which  blood  exudes.  They 
are  attended  by  shooting  paius,  and  have  a  fetid 
dischnrge. 

jiiwther. — B&il  any  quantity  of  the  t)ottora  leaves 


of  the  common  meadow  sorrel,  until  they  are  sui 
ficiently  soft,  then  beat  them  into  a  smooth  pulp, 
which  is  to  be  applied  as  a  cataplasm  to  ulcers  of 
the  above  mentioned  nature. 

Anotlier. — Poultices  of  the  pulp  of  apples  hav? 
been  successfuly  employed  on  the  continent  for 
these  ulcers.  They  are  made  b)'  mixing  2  ounces 
of  the  pulp  of  boiled  apples  with  the  same  weight 
of  the  crumb  of  bread. 

Lotion  for  scorbutic  ulcers. 

Mix  from  1  to  2  drachms  of  muriatric  acid  (spirit 
of  salt)  with  a  pint  of  water.  This  lotion  is  very 
useful  in  cleansing  and  stimulating  the  above  mei>- 
tioned  ulcers. 

Anotlier. — Make  a  lotion  by  dissolving  half  an 
ounce  of  nitrate  of  potass  (salt-petre)  in  half  a  pint 
of  common  vinegar;  with  which  cleanse  the  ulcers 
in  question. 

Lotion  for  cancerous  ulcers. 

Alix  together  an  ounce  and  a  half  of  the  tincture 
of  muriate  of  iron,  with  seven  ounces  of  distilled 
water.     Apply  as  a  lotion. 
Cojitagioiis  ulcer,  peculiar  to  soldiers  and  seamen. 

This  ulcer  generates  a  poison  capable  of  con- 
verting other  healthy  ulcers  into  its  own  natuiv^ 
It  generally  appears  on  the  inner  side  of  the  leg, 
near  the  ankle.  It  exhales  a  putrid  smell,  whiht 
a  thin  acrimonious  humour  is  discharged,  which 
excoriates  the  neighbouring  parts;  and  fungous  ex- 
crescences frequently  shoot  out.  Tite  limb  be- 
comes much  swelled  and  very  painful,  whilst  the 
sore  bleeds  on  the  slightest  touch.  If  not  checked, 
the  most  fatal  consequences  are  to  be  apprehended. 

Treatment. — The  following  remedies  have  been 
found  most  efficacious,  viz.  the  carrot  and  yeast 
poultice  as  mentioned  before;  a  lotion  of  tinciure 
of  myrrh,  1  ounce;  with  "  ounces  of  decoction  of 
bark,  in  equal  parts;  1  scruple  of  sulphate  of  cop- 
per, or  blue  vitriol,  in  solution  with  distilled  wa- 
ter, or  with  8  ounces  of  lime  water;  camphorated 
spirit  of  wine;  camphorated  vinegar;  the  cold  salt- 
water bath;  and  the  application  of  the  juice  of 
limes.  If  the  sores  remain  irritable  and  painful, 
the  hemlock  and  poppy  fomentations  are  to  be 
used;  accompanied  with  the  internal  administra- 
tion of  Peruvian  bark,  and  other  tonic  remedies. 
if  Leers  and  sore  legs  of  poor  people. 

The  lotion  made  according  to  the  following 
recipe,  has  been  found  very  beneficial  in  cases  of 
foul  ulcers  and  sore  legs  of  poor  iR;ople.  It  has 
alsj  succeeded  (applied  warm)  in  curing  a  fistu- 
lous ulcer:  Take  of  green  vitriol,  |  oz.  alum,  ^  oz. 
verdigris,  ^  dr.  crude  sal  ammoniac,  2  scruples. 

After  reducing  them  to  powder,  put  them  into  $) 
new  glazed  pipkin,  holding  about  a  quart.  Set  it 
upon  a  slow  fire,  and  increase  by  degrees  till  tlie 
ingredients  boil  up  to  the  top  two  or  th'-ee  times. 
Then  take  it  from  the  fire  and  set  it  to  cool. 
Break  the  pipkin  to  get  the  stone  out.  Stir  them 
round  all  the  time  they  are  on  tlie  fire  with  a  lath. 
The  dust  and  the  smoke  should  not  come  near  the 
eyes,  nose,  or  mouth.  Put  a  piece  of  the  stonCj 
the  size  of  a  walnut,  to  a  quart  bottle  of  soft  water. 
To  use,  shake  the  bottle  and  wet  a  piece  of  fine 
linen  four  times  doubled.  Lay  it  upon  a  new  burn 
or  old  ulcer.  The  linen  should  always  be  ke[it 
wet  with  it.  [For  this  receipt  the  late  emperor  of 
France  gave  10,000  louis-d'ors,  after  it  had  been 
approved  of  in  his  hospitals.] 

^Malt  poultice. 

Mix  as  much  ground  malt  with  half  a  pint  of 
yeast  as  will  make  a  cataplasm  of  moderate  con- 
sistence. This  poultice  is  gently  stimulating,  and 
very  serviceable  in  destroying  the  fetid  and  disa- 
greeable smell  which  arises  from  foul  ulcers  and 
gangrenous  wounds. 

Anotlier. — A  similar  poultice,  and  tor  Ihe^am* 


MEDICINE. 


»33 


purpose,  is  prepared  by  stirring  into  an  infusion  of 
malt,  as  niiicli  oatmeal  as  may  be  required  to  make 
it  of  a  proper  thickness,  and  afterwards  aditing 
about  a  spoonftd  of  yeast. 

Strung  lieer  poultice. 

Stir  into  lialf  a  pint  of  ale,  or  strong;  l)eer-gromt<ls, 
Rs  much  oatmeal  or  linseed-meal,  as  wdl  make  a 
cataplasm  of  proper  thickness.  This  will  prove 
an  cKcillent  stimulant  and  antiseptic  for  foul  ul- 
cers. It  should  be  applied  as  warm  as  the  i)arts 
will  bear,  and  should  be  renewed  every  six  hours. 
Veast  pijiillice. 

Mix  well  together  1  pound  of  linseed-meal,  and 
a  pint  of  ale  yeast.  Expose  this  cataplasm  to  a 
gentle  heat,  until  a  certain  degree  of  fermentation 
cakes  place.  This  |)oultice  is  excellent  for  stimu- 
lating and  cli'  "insing  foul  ulcers. 

Charcoal  poultice. 

1  o  ^  a  pound  of  the  common  oatmeal  cataplasm, 
add  two  ounces  of  fresh  burnt  charcoal  finely 
pounded  and  sifted.  Mix  the  wimle  well  together, 
and  apply  it  to  foul  ulcers  a  i!  venereal  sores:  the 
fetid  smell  and  unhealthy  ap,A;arance  of  which  it 
speedily  destroys. 

Treatment  of  ivhitloxv. 

This  is  a  small  tumour  which  appears  under,  or 
ftround  the  finger  nail;  it  is  attended  with  redness 
and  pain,  and  very  quickly  advances  to  suppura- 
tion. After  thj  abscess  is  evacuated  of  the  w.'iite 
matter  contained  in  it,  it  very  soon  heals  of  itself 
The  loss  of  the  nail,  however,  is  sometimes, 
through  improper  management,  the  consequence 
of  the  disease. 

In  order  to  check  the  inflammation  in  the  first 
instance,  and  thereby  at  once  stop  the  disease,  it 
will  be  proper  frequently  to  apply  the  following 
lotion,  that  is,  until  the  pain  and  heat  are  abated: 
Dissolve  one  ounce  of  sal  ainmoniac  in  two  ounces 
of  coinmnn  vinegar;  adding  one  of  rectified  spirit, 
and  twelve  ounces  of  distilled  water. 

Another  application. — It  sometimes  happens  that 
the  ulcer,  which  remains  after  the  discharge  of  the 
matter,  is  very  indolent  and  difficult  to  heal.  In 
such  a  case  the  following  application  will  be  of 
great  service:  Rub  5  an  oimce  of  camphor,  in  a 
mortar,  with  an  ounce  of  oliv^  oil.  Now  melt 
over  a  gentle  fire,  8  oz.  of  olive  oil,  with  4  oz.  of 
yellow  war,  and  stir  in  it  ^  an  ounce  of  a  solution 
of  sugar  of  lead  (liipior  plumbi  acetatis);  when 
tills  mixture  is  cold,  (jour  the  camphor  and  oil,  in 
the  mortar,  into  it,  taking  care  to  stir  the  whole 
veil  until  f[uite  cold.  If  supi>uralion  should  en- 
sue, marked  by  a  white  prominent  sjiot,  an  open- 
ing should  imiaedialely  be  made,  that  the  matter 
may  escape. 

Jl  'hitloiv  at  the  extremity,  of  the  Jinger. 

This  kind  of  whitlow  being  more  dee|)ly  seated 
than  that  of  the  nail,  is  more  severe,  and  is  altend- 
vd  by  llirobhing  and  acute  pain.  The  matter,  like- 
*'ise,  often  insinuates  itself  beneath  the  nail.  To 
prevent  sup()uration  it  will  be  proper  to  keep  the 
linger  immersed  for  a  long  lime  in  warm  water, 
and  to  apply  the  lotion,  recommended  for  tiie  same 
pur[)ose  in  common  whitlow.  If  these  fail  in  ef- 
fecting a  resolution  of  the  tumour,  an  early  and 
■fee  incision  siiouid  be  made  tlu'ough  the  integu- 
ments, and  carried  to  the  bottom  of  the  diseased 
part;  after  which  the  blood  may  be  allowed  to  fiow 
*or  some  time:  the  opening  is  to  be  treated  after- 
wards as  a  common  wound,  viz.  by  the  application 
Df  adhesive  |)laster. 

Another  remedy. — I)r  Halfour,  of  Edinburgh, 
!ias  found  the  application  of  pressure  in  incipient 
cases  of  whitlow  to  succeed  in  preventing  the  for- 
mation of  matter,  and  speedily  to  cure  the  disease. 
He  applies  compression  with  the  hand  in  a  degree 
n'hich  the  patient  can  easily  bear,  with  the  view  of 
2  E  ■  • 


preventing  extensive  suppuration,  and  then  n  nai> 
row  fillet.  This  operation,  in  severe  cases,  is  re- 
peated three  or  four  times  in  the  course  of  tv  r 
days,  when  the  pain  and  swelling  disapj)ear,  leav- 
ing a  single  speck  of  pus  at  the  point  of  the  ihuinb 
immediately  under  the  skin.  If  vent  be  given  to 
this  by  the  slightest  touch  of  the  lancet,  the  wouiid 
will  heal  up  immediately. 

While  srvellir.g. 

Dr  Kirkland  recommends  a  vidatile  plaster  fcr 
this  disease,  made  after  the  following  maimer: 
Melt  together  in  an  iron  ladle,  or  earthen  pijikin, 
2  oz.  of  soap  and  ^  an  oz.  of  litharge  plaster. 
When  nearly  cold,  stir  in  1  drachm  of  sal  ammo- 
niac in  fine  powder:  spread  upon  leather,  and  ap 
ply  to  the  joint  as  above. 

If  the  above  method  fails,  and  ulceration  takes 
place,  a  surgeon  should  be  applied  to  without  delay. 

Ointment  for  chaps  and  eruptions  of  the  skin. 

Sinmier  ox  marrow  over  the  fire,  and  aftei-wardk 
strain  it  through  a  piece  of  muslin  into  gallipots. 
When  cold,  rub  the  part  affected. 
Ringivorm. 

Mr  T.  G.  Graham,  of  Cheltenham,  recommentls 
the  liine  water  which  has  been  used  for  purifying 
gas,  as  a  very  efficacious  remedy  in  the  above 
troublesome  disease.  The  head  is  to  be  well 
cleansed,  morning  and  evening,  with  soap  and  wa- 
ter, and  afterwards  washed  with  the  lime  water 
frorn  the  gas  works.  The  above  lime  water  is  a 
very  heterogeneous  compound,  so  that  it  is  impos- 
sible to  say  which  of  its  ingreilien's  is  effectual. 
It  contains  lime,  ammonia,  sulphuretted  hydrogen, 
volatile  oil,  and  probably  several  other  compoundg 
of  a  more  complex  nature. 

Scald  head. 

Take  of  sidphur,  1  oz. ;  lard,  1  do.;  sal  ammo- 
niac, '2  drachms:   Mix  for  an  ointment,  to   be  rub- 
bed upon  the  part  aftected  two  or  three  times  a  day. 
Ointment  for  scald  head,  ring  worm,  &c. 

The  following  ointment  for  scald  head,  ring- 
worm, antl  tetters,  has  uniformly  succeeded  in 
speedily  eftecting  a  cure. 

Take  of  sub-acetate  of  copper  (in  very  fine  pow- 
der), half  a  drachm;  [jrepared  calomel,  1  drachm; 
fresh  spermaceti  ointment,  1  oz.  Mix  well  to- 
gether. To  be  rubbed  over  the  parts  affected  every 
night  and  morning.  This  ointment  is  also  very 
efficacious  in  cases  of  foul  and  languid  ulcers. 
Lotion  for  leprosy. 

Wash  the  parts  affected  every  morning  and  eve- 
ning with  the  following  composition:  Take  of  oxy- 
muriate  of  mercury,  4  grains;  pure  pyroligneous 
acid,  1  07..;  distilled  water,  7  do.     Mix. 
Leprous  affections  of  the  skin. 

Dr  Hufeland  praises  the  excellent  efiects  of  .the 
oil  of  the  walimt  kernel  in  leprous  and  other  cuta- 
neous complaints.  It  is  one  of  the  safest,  simplest, 
and  most  efficacious  external  remedies  that  can  be 
employed,  as  it  mitigates  the  pains,  and  that  burn- 
ing sensation,  sometimes  almost  insupportable, 
which  accompany  these  obstinate  diseases;  it  never 
seems  to  have  any  ill  effect,  if  attention  be  given  to 
the  eruption  suddenly  disappearing,  or  diving,  as 
it  is  said,  by  repulsion — a  circumstance  which  fre- 
quently happens  by  the  application  of  metallic 
ointments,  and  which  is  often  attended  with  much 
danger  to  the  constitution;  although  it  cures  the 
cutaneous  affection  in  a  short  time,  it  is  not  fol- 
lowed by  any  bad  consequences,  provided  the  erup- 
tion does  not,  originate  in  any  obstinate  internal  or 
general  disease.  In  a  child,  which  was  ali>iost 
covered  with  chronic  and  suppurating  pimples, 
against  which  internal  remedies,  baths,  and  mer- 
curial ointmenls,  had  been  employed,  without  pro- 
ducing a  perfect  cure,  the  oil  of  walnut  kernel  was 
used  with  complete  success.     It  is  likewise  an  ex- 

t/2 


234 


UNIVERSAL  RECEIPT  BOOK. 


eellent  remedy  in  small  cutaneous  eruptions  that 
are  now  and  then  observed  in  children.     The  oil 
ought  to  be  fresh,  expressed  without  heat,  and  ap- 
plied to  the  HfTected  places  twice  or  thrice  a  day. 
Itch  ^ointment. 

Take  of  powdered  white  hellebore,  2  drachms; 
flowers  of  sulphur,  1  oz. ;  essence  of  lemon,  1  oz. ; 
hoo;s'  lard,  2  '^z.  Make  it  into  an  ointment.  Smear 
all  the  joints  for  three  nights  with  this,  wash  it  off 
in  the  morning  with  soap  and  water.  Repeat  the 
smearing  three  times  at  the  interval  of  two  days, 
and  the  most  inveterate  itch  is  certain  to  disap- 
pear. It  will  be  well,  at  the  same  time,  to  take, 
night  and  morning,  a  tea-spoonful  of  an  electuary 
ci  flowers  of  Gulphur,  mixed  with  honey  or  treacle. 
I'o  remove  clalblains. 

Take  an  ounce  of  white  copperas,  dissolved  in  a 
quart  of  water,  and  occasionally  apply  it  to  the  af- 
,ected  parts.  This  will  ultimately  remove  the 
most  obstinate  blains. — N.  B.  This  application 
must  be  used  before  they  break,  otherwise  it  will 
do  injury. 

Another  method. — Take  a  piece  of  fresh  wood  of 
the  fir,  made  flat  and  smooth,  and  hold  it  to  the 
fire  till  it  becomes  moderately  warm,  and  all  the 
turpentine  begins  to  exude;  then  place  the  part  af- 
fected upon  this  board,  and  keep  it  there  as  long 
as  it  can  be  well  borne;  after  which,  let  the  part 
be  washed  with  warm  water,  wrapped  up  in  flan- 
nel, and  kept  free  from  cold.  This  application  is 
improper  if  the  chilblain  be  broken,  but  if  ap- 
plied before  it  has  arrived  at  that  stage,  it  has  never 
failed  in  removing  the  complaint  after  two  or  three 
applications. 

Another. — Crude  sal  ammoniac,  1  oz.;  vinegar, 
half  a  pint;  dissolve,  and  bathe  the  part,  if  not  yet 
broken,  two  or  thi-ee  times  a  day.  If  sal  ammo- 
niac is  not  at  hand,  alum  or  common  salt  will  do, 
but  not  so  effectually.  If  the  chilblains  are  of 
very  long  continuance,  and  obstinate,  touch  them 
with  equal  parts  of  li(|uid  opodeldoc  [Uimnentiim 
tapo)iis),ii\H\  tincture  of  Spanish  flies,  or  rather  less 
of  the  latter.  If  the  chilblains  break,  poultice  or 
dress  them  with  basilicon,  and  add  turpentine  if 
necessary. 

Another. — The  following  ointment  for  this  an- 
noying disease,  has  been  attended  with  the  most 
beneficial  effect:  Take  of  citron  ointment,  1  oz.; 
oil  of  turpentine,  2  drachms;  olive  oil,  4  do.  Mix. 
To  be  well  rubbed  over  the  parts  affected  every 
night  and  morning. 

Another. — The  following  has  also  been  found 
very  beneficial  in  the  cure  of  chilblains,  both  in 
the  incipient  or  inflammatory  stage,  or  when  ad- 
vanced to  ulceration.  When  in  the  former  state, 
the  part  should  be  well  rubbed  over  with  it  by 
means  of  a  warm  hand,  and  afterwards  kept  covered 
with  soft  thin  leather.  When  ulcerated,  it  should 
be  apiilied  on  lint,  sufficiently  large  to  cover  the 
surrounding  inflammation.  Take  of  spermaceti 
ointment,  G  drachms;  prepared  calomel,  2  scru- 
ples; rectified  oil  of  turpentine,  1  drachm.  Mix. 
Treatment  of  corns. 

When  small  in  size,  tliey  are  to  be  remove<l 
eitlier  by  stimulants  or  escharotics,  as  the  aiipli- 
cation  of  nitrate  of  silver  (lunar  caustic),  merely  by 
w  ettmg  the  corn,  and  touching  it  with  a  pencil  of 
the  caustic,  every  evening.  Previous  to  this,  the 
skin  may  be  softened  by  immersion  of  the  feet  in 
warm  water. 

Another  mode. — Rub  together,  in  a  mortar,  2  oz. 
of  powder  of  savine  leaves,  ^  an  oz.  of  verdigris, 
and  ^  an  oz.  of  red  precipitate,  or  nitric  oxide  of 
mercury.  Put  some  of  this  powder  in  a  linen  rag, 
ftnd  apply  it  to  the  corn  at  bed-time. 

Jiemoval  by  cutting,  &c. — If  the  corn  has  at- 
.auicd  a  large  size,  removal  by  cutting,  or  by  liga- 


ture, will  be  proper;  if  it  hangs  by  a  small  neck, 
the  latter  method  is  preferable.  It  is  done  bv  tvin» 
a  silk  thre.^d  round  the  corn,  and  on  its  removal 
next  day,  lying  another  still  tighter,  and  so  on  till 
completely  removed.  When  tlie  base  is  broad,  a 
cautious  dissection  ol  the  corn  from  the  surround- 
ing parts,  by  means  of  a  sharp  knife,  or  razor,  is 
necessary.  This  is  done  by  paring  gentlv,  until 
ttie  whole  is  removed.  In  all  cases  of  cuttiri" 
corns,  th'^  feet  ought  to  be  previously  washed,  as 
in  case  of  making  a  wound  in  the  toe,  great  danger 
may  result  from  want  of  cleanliness  in  this  res|)i;ct. 
Mortification  has  in  some  instances  been  tlie  effecl 
of  such  neglect. 

Prevention,  £sfc. 

Corns  should  be  secured  from  pressure  by  means 
of  a  thick  adhesive  i)laster,  in  the  centre  of  which 
a  hole  lias  been  made  for  the  rece|(tion  of  the  project- 
ing part.  This,  with  frequent  immersion  in  water, 
and  occasional  paring,  has  often  been  found  to  re- 
move them,  and  always  prevents  their  enlargement. 
An  effectual  mode  of  extirpation  is  by  tlie  ap[)lic»- 
tion  of  a  small  blister;  the  effect  of  which  will  be, 
generally,  to  raise  them,  with  the  skin,  out  of  their 
bed.  W  hen  rest  from  labour  can  be  obtained,  this 
is  an  excellent  method.  Dress  the  blister  (which 
need  not  exceed  the  size  of  a  silver  sixpence)  with 
hogs'  lard,  or  simple  wax  ointment. 
To  remove  warts. 

Nitrate  of  silver  (lunar  caustic)  cures  those  trou- 
blesome excrescences,  called  warts,  in  an  extreme- 
ly simple  and  harmless  manner. 

The  method  of  using  it  is,  to  dip  the  end  of  the 
caustic  in  a  little  water,  and  to  rub  it  over  the 
warts.  In  the  course  of  a  few  times,  by  so  doing, 
they  will  bt  gone.  The  muriate  of  ammonia  (sal 
ammoniac)  is  likewise  a  very  useful  remedy.  "  Out 
of  twenty  years'  practice,"  says  a  medical  corres- 
pondent in  the  Monthly  Magitzine,  "  I  never  knew 
the  above  remedies  to  fail." 

Hoard's  paste  for  the  piles. 

Pulverize  finely,  in  an  iron  mortar,  1  oz.  of 
black  pepper,  1  oz.  of  elecampane-root,  and  3  05&. 
of  fennel  seed,  and  n..x  them  intimately  together. 
Now  melt  together,  over  a  clear  fire,  2  oz.  of  sugar 
and  2  oz.  of  clarified  honey,  so  as  to  form  a  clear 
syrup,  which  add  to  the  mixed  powder  in  the  mor- 
tar, and  heat  the  whole  into  a  mass  of  uniform  con- 
sistence. This  medicine  is  to  be  taken,  when  the 
irritation  of  piles  runs  so  high  as  to  threaten  fistu- 
la. Ttie  dose  is  a  piece  of  the  size  of  a  nutmeg,  to 
be  taken  three  times  a  day;  this  is  to  be  washed 
down  by  a  glass  of  cold  water,  or  white  wine. 
Extraneous  bodies  in  the  ear. 

These  are  to  be  extracted  by  means  of  a  small 
forceps,  or  by  s>  ringing  the  ear  with  warm  or  tepid 
water.  But  should  such  means  prove  unsuccess- 
ful, they  may  be  suffered  to  remain  without  dan- 
ger, if  they  do  not  produce  pain,  as  in  a  very  short 
time  they  will  be  forced  out  by  the  accumulating 
wax.  Insects  may  be  killed  by  filling  the  ear  with 
oil,  and  afterwards  removed  by  syringing  with 
warm  water. 

To  check  hemorrhage  consequent  on  the  extraction 
of  teeth. 

Mr  Cidlen,  of  Sheerness,  recommends  the  follow- 
ing metliod  for  the  treatment  of  the  above  frequent 
and  sometimes  sei'ious  accident: — "Take a  small, 
fine,  vial  cork,  of  a  size  adapted  to  the  socket 
whence  the  tooth  has  been  extracted  and  the  he- 
morrhage proceeds-  then,  with  a  small  dossil  of 
lint,  wet  with  aqi.n  styptica,  solution  of  sugar  of 
lead,  and  put  on  the  smallest  end  of  the  cork,  push 
the  cork  into  the  bleeding  orifice,  pressing  it  firm- 
ly in,  till  it  be,  as  it  were,  wedged  in  'he  socket; 
and  keep  it  there  as  long  as  may  be  netessarv,  de- 
siring the  patient  to  press  against  it  with  the  teeth 


mp:dicine. 


23P> 


rf  the  opposite  jaw  till  the  bleeding  be  stopped, 
which  it  is  almost  instantly.  This  acts  as  a  tour- 
niquet, and  gives  time  to  use  wbatever  other  means 
may  be  ileenied  requisite;  but  it  is  selilonj  that  any 
tbmg  else  is  required." 

Retnedies  for  diseases  of  the  teeth. 

If  hollow  or  decayed,  a|)-dy  compound  tincture 
ol  be.^aiti"-,,  ::•  some  essential  oil,  on  cotton,  to 
toe  pv.rt;  or  pills  with  camphor  and  opium;  or 
otiew  the  routs  of  pellitory  of  Spain.  Some  burn 
tt.e  nerve  with  vitriolic  or  nitrous  acid,  or  a  hot 
iron. — JMedical  Pockdo  Book. 

CoUyvia,  or  eije-ioaters. 

Take  of  extract  of  lead,  10  drcps,  rose-water,  6 
oi.  Mi.x,  and  wash  the  eyes  night  and  morn- 
ing. 

Anothei: — Take  of  extract  of  lead,  10  drops, 
jpirit  of  camphor,  20  drops,  rose-water,  lialf  a 
.lint.  Mix.  This  eye  water  is  extremely  useful 
kii  ophthalmia,  attended  with  much  inflammation. 

Another. — TaKe  of  opium,  10  grains,  camphor, 
6  grains,  boiling  water,  1'2  oz. ;  rub  the  opium  ind 
eamphor  with  the  boiling  water,  and  strain.  This 
collyrium  abates  the  pain  and  irritation  attendant 
on  severe  cases  of  iTiflammation  of  the  eyes. 

Another. — Take  of  white  vitriol,  5  <irachn.,  spi- 
rits of  cam\)hor,  1  drachm,  warm  water,  2  oz. 
rose-water,  4  oz.  Dissolve  the  vitriol  in  the  warm 
water,  and  add  the  s[)irit  of  camphor  and  rose- 
water.  This  is  a  useful  collyrium  in  the  chronic 
stale  of  opiithalmia,  or  what  is  generally  called 
weakness  of  the  eyes,  after  inflammation. 

Another. — Dissolve  10  grains  of  soft  extract  of 
opium  in  6  oz.  of  warm  distilled  water;  strain 
through  fine  linen,  and  then  add  2  oz.  of  liquor  of 
acetate  of  ammonia.  Where  the  pain  is  great,  this 
BoUyrium  will  be  productive  of  great  lelief. 

Another. — Make  a  lotion  for  the  inflamed  eyes 
with  20  drops  of  tincture  of  camphor,  10  drops  of 
solution  of  sugar  of  lead,  1  of  Goulard's  exti'act, 
and  7  oz.  of  distilled  water.  If  the  pain  is  very 
distressing,  a  drop  of  the  vinous  tincture  of  opium 
may  be  conveyed  twice  a  day  into  the  eye,  by 
means  of  a  feather.  This  is  an  effectual  means  of 
obtaining  relief. 

Another. — Mix  together  one  ounce  of  the  liquor 
of  acetate  of  ammonia,  and  7  oz.  of  distilled  rose- 
water. 

Another. — When  the  eye  is  merely  weak,  fre- 
juent  ablution  with  cold  water,  either  in  a  basin 
)r  by  means  of  an  eye-cup,  of  green  glass,  will  be 
of  great  use.  At  night  a  very  cooling  catiiplasm, 
«r  poultice,  may  be  made  of  crumb  of  bread  soak- 
ed in  a  pint  and  a  lialf  of  cold  water,  in  which  a 
irachra  of  alum  has  previously  been  dissolved. 
This  is  to  be  applied  over  the  eyes  in  a  handker- 
nhief  when  going  to  bed. 

For  inf  animation  of  the  eye-lids. 

The  following  ointment  has  been  found  exceed- 
ingly be:<eficial  in  inflamm'^.tions  of  the  eye-ball 
and  edges  of  the  eye-lids,  which  are  become  v-'ry 
prevalent  in  the  metropolis.  Take  of  prepared 
calomel,  1  scruple,  spermaceti  ointment,  ^  oz. 
Mix  them  well  together  in  a  glass  mortar;  apply  a 
small  quantity  to  each  corner  of  the  eye,  every 
night  and  morning,  and  also  to  the  edges  of  the 
lids,  if  they  are  affected.  If  this  should  not  even- 
tually remove  the  inflammation,  the  following  lo- 
tion may  be  applied  three  or  four  times  a  day,  by 
mean*  of  an  eye-cup.  The  bowels  should  be  kept 
in  a  laxative  state,  by  taking  occasionally  a  ^  of  an 
oz.  of  the  Cheltenham  or  Epsom  salts. 

Lotion  to  be  used  at  the  same  time. 

Take  of  acetated  zinc,  6  grains,  rose-water, 
(fresh)  6  oz.  Mix.  Before  the  ointment  is  applied  to 
the  corners  of  the  eyes,  v\'ash  them  with  this  lotion. 
Tliese  rexaedies  have  unifarmly  succeeded  in  every 


case  of  inflammation  of  the  eyes   o  which  thej  nave 
been  applied. 

Treatment  of  styes. 

These  are  small  abscesses  seateil  in  the  edge  of 
the  eyelid,  and  produced  fr'om  the  olislruction  ot 
very  minute  glands.  They  are  often  attended  with 
much  heat  and  i)ain,  and  always  with  great  incon 
venience.  If  they  do  not  suppurate  quickly,  a 
small  poultice  of  bread  and  milk  is  to  be  apjtlied 
warm.  When  the  matter  is  formed,  an  opening 
should  be  made  with  the  point  of  a  lancet,  and  a 
small  portion  of  weak  citrine  oinli^ient  is  after- 
wards to  be  applied. 

Infusion  of  senna. 

Take  of  senna,  3  drachms,  lesser  cardamom  seeds, 
husked  and  bruised,  ^  do.;  boiling  water,  as  much 
as  will  yield  a  filtered  infusion  of  6  oz.  Digest 
for  an  hour,  and  filter,  when  cold. 

This  is  a  well  contrived  purgative  infusion,  the 
aromatic  correcting  the  drastic  effects  of  the  sen- 
na.  It  is  of  advantage  that  it  should  be  used  fresh 
prepared,  as  it  is  apt  to  spoil  very  quickly. 
Tartarized  infusion  0}  senna. 

Take  of  senna,  1^  oz.  coriander  seeds,  bruised, 
^  oz.  crystals  of  tartar,  2  drachms,  distilled  water, 
1  pint.  Dissolve  the  crystals  of  tartar  by  boiling 
in  the  water;  then  pour  the  liquor,  as  yet  boiling, 
on  the  senna  and  seeds.  Macerate  for  an  hour,  ia 
a  covered  vessel,  and  strain  when  cold.  The  addi 
tion  of  the  crystals  of  tartar  renders  the  taste  of 
the  senna  less  unpleasant,  and  also  promotes  its 
action.  The  quaiitity  to  take  as  a  purge,  is  from 
^  an  oz.  to  I  oz.  early  in  the  morning. 
Electuary  of  senna. 

Take  of  senna,  8  oz.  coriander  seedy,  4  oz.  li- 
quorice, 4  oz.  figs,  1  lb.  pulp  of  tamarinds,  cassia 
fistula,  and  prunes,  of  each  ^  lb.  double  refined 
sugar,  2^  lbs.  Powder  the  senna  with  the  corian- 
der Seeds,  and  sift  out  10  oz.  of  the  mixed  pow- 
der; boil  the  remainder  with  the  figs  and  licjuorice, 
I  in  4  lbs.  of  water,  to  one  half;  express,  and  strain 
the  liquor,  which  is  then  to  be  evaporated  to  t!ie 
weight  of  about  l^lb.;  dissolve  the  sugar  in  it, 
add  this  syrup,  by  degrees,  to  the  pulps;  and  last- 
ly, mix  in  the  powder. 

This  electuary  is  a  very  convenient  laxative,  and 
has  long  been  in  common  use  among  practitioners. 
Taken  to  the  size  of  a  nutmeg,  or  more,  as  occa- 
sion may  require,  it  is  an  excellent  laxative  for 
loosening  the  belly  in  costive  habits. 
Compound  colocynlh  pills. 

Take  of  pith  of  colocynth,  cut  small,  6  drachms, 
hepatic  aloes,  1  1-2  oz.  scaramony,  1-2  oz.  lesser 
cardamom  seeds,  husked  and  bruised,  I  drachm; 
Castile  soap,  softened  with  warm  water,  so  as  to 
have  a  gelatinous  consistence,  3  drachms;  warm 
water,  1  pint.  Digest  the  colocynth  in  the  water, 
in  a  covered  vessel,  with  a  moderate  heat,  for  4 
days.  To  the  liquor,  expressed  and  filtered,  add 
the  aloes  and  scammony,  separately,  reduced  to 
powder;  then  evaporate  the  mixture  to  a  proper 
thickness  for  making  pills,  having  added,  tjwards 
the  end  of  the  evaporation,  the  soa|)-jelly  and  pow- 
dered seeds,  and  mix  all  the  ingredients  thorough- 
ly together. 

These  pills  are  much  used  as  warm  and  stomachic 
laxatives;  they  are  well  suited  for  costiveness,  so 
often  attendant  on  people  of  sedentary  lives,  and, 
upon  the  whole,  are  one  of  the  most  useful  articles 
in  the  materia  medica. 

Aloetic  pills. 

Take  of  socotrine  aloes,  powdered,  1  oz.  extract 
of  gentian,  3  oz.  oil  of  caraway  seeds,  2  scruples, 
syrup  of  ginger,  as  much  as  is  sufficient.      Beat 
them  together.     The  dose  is  about  ten  grains. 
Compound  aloetic  pills. 

Take  of  hepat  c  aloes,  I  oz.  ginger  root  in  pr  -v 


236 


UNIVERSAL  RECEIPT  BOOK. 


der,  1  drachm,  soap,  lialf  oz.  essence  of  pepper- 
mint, half  (h-aeliin.  Powder  the  aloes  witli  the 
gins^er,  then  add  the  soap  and  the  oil,  so  as  to  form 
an  intimate  mixture.  This  is  an  excellent  purge 
for  costive  hahils,  in  the  dose  of  from  5  to  10  grs. 
Compound  rhubarb  pills. 

Take  of  rhuharb,  in  powder,  1  oz.  socotrine 
aloes,  6  drachms,  myrrh,  half  oz.  volatile  oil  of 
peppermint,  half  drachm.  Make  them  into  a  mass, 
uith  a  sufficient  quantity  of  syrup  of  orange  peel. 
These  pills  are  intended  for  moderately  warming 
and  strengthening  the  stomach,  and  gently  opening 
tlie  belly.  A  scruple  of  the  mass  may  be  taken 
uight  and  morning. 
Purgative  poxoder,  formerly  called  Mera  picra. 

Take  of  socotrine  aloes,  I  lb.  white  canella,  3 
oz.  Powder  them  separately,  and  then  mix  them. 
The  spicy  canella  acts  as  a  corrigent  to  the  aloes; 
but  the  compound  is  more  adapted  to  be  formed 
into  pills  than  to  be  used  in  the  state  of  powder. 
It  is  a  convenient  medicine  for  costive  habits,  not 
suuject  to  the  piles.  Dose  from  10  grains  to  a  scru- 
ple at  bed  time. 

J^Iild  purgative  emulsion. 

Take  of  manna  and  oil  of  almonds,  each  1  oz. 
prepared  kali,  12  grs.  cinnamon  and  rose  water, 
each  3  oz.  Mix  carefully  the  oil,  kali,  and  man- 
na together,  gradually  pouring  the  liquids  to  form 
an  emulsion,  of  which  take  two  table-spoonsful 
night  and  morning. 

Electuary  for  the  piles. 

Take  of  the  electuary  of  senna,  1^  oz.  washed 
flowers  of  sulphur,  4drs.  vitriolated  kali,  in  pow- 
der, 1  do.  syrup  of  roses,  as  much  as  is  sufficient. 
Make  into  an  electuary,  of  which  take  the  size  of 
a  nutmeg,  going  to  bed,  as  may  be  required.  This 
IS  an  excellent  remedy  for  persons  who  have  the 
piles,  or  are  subject  to  their  return. 
Castor  oil  clyster. 

Take  of  castor  oil,  2  ounces,  1  egg;  mix  them 
well,  and  tlien  add  gruel,  8  oz.  which  will  operate 
very  mildly,  and  is  efficacious  in  case  of  worms. 
Purging  clyster. 

Take  of  manna,  1  oz.  Dissolve  in  10  oz.  by 
measure,  of  compound  decoction  of  chamomile; 
then  add  of  olive  oil,  1  oz.  sulphate  of  niagnesia, 
jl  ounce.     Mix  and  let  it  be  given  directly. 


REMEDIES  roR  COUGHS  AND   COLDS. 

Paregoric  elixir,  or  camphorated  tincture  of  opium. 

Take  of  hard  purified  opium,  in  powder,  ben- 
zoic acid,  eacii,  1  drachm,  campiior,  2  scruples, 
essential  oil  of  aniseed,  1  drachm,  proof  spirit  of 
•wine,  2  pints.  Digest  for  10  days,  and  strain.  In 
this  formula,  the  virtues  of  the  opium  and  the  cam- 
phor are  combined.  It  derives  an  agreeable  flavour 
from  the  acid  of  benzoin  and  essential  oil.  •  The 
latter  will  also  render  it  more  stimulating.  It  was 
origiiiAllv  prescribed  under  the  title  of  elixir  asth- 
malicum,  which  it  does  not  ill  deserve.  Ic  con- 
tributes to  allay  the  tickling  which  provokes  fre- 
quent coughing,  and  at  the  same  time,  it  open-s  the 
breast,  and  gives  greater  liberty  of  breathing.  It 
is  given  to  children  against  the  chincough,  &c.  in 
doses  of  from  5  drops  to  20;  to  adults,  trom  20  to 
100.  Half  an  ounce,  by  measure,  contains  about  a 
grain  of  opium. 

Expectorani  pills. 

Take  of  dried  root  ot  squills,  in  fine  powder,  I 
•cruple.  gum  ammoniac,  lesser  cardamom  seeds,  in 
powder,  extract  of  liquorice,  each  1  drachm.  Form 
them  into  a  mass  with  simple  syrup.  This  is  an 
elegant  and  commodious  form  for  the  exhibition  of 
squills,  whether  foi  promoting  expectoration,  or 
with  Uie  other  intentions  to  which  thai  medicine 


j  is  applied.     The  dose  is  from  10  grains  to  I  scn> 
pie,  three  times  a  day. 

JVcipohoii's  pectoral  pills. 
The  following  recipe  was  copied  from  one  in  th»» 
possession  of  the  late  emperor  of  France,  and  was 
a  ver)'  favourite  remedy  witii  Napoleon  for  diffi- 
cidlv-  of  breathing,  or  oppression  of  the  chest, 
arismg  from  a  collection  of  mucus  in  the  air  cells 
and  vessels  of  the  lungs,  and  in  the  gullet.  Con- 
siderable benefit  has  been  derived  from  them  in 
many  similar  cases.  Take  of  ipecacuaniia  root,  in 
powder,  30  grains,  squill  root,  in  powder,  gum 
ammoniac,  do.  eacli  2  scruples,  mucilage  of  gum 
arahic,  sufficient  to  form  a  mass.  To  be  divided 
into  24  pills;  2  to  be  taken  every  night  and  morn- 
ing. 

Dr  Ratcliffe''s  cougu  mixture. 
Mix  together  4  draclims  of  syrup  of  squills,  4 
drachms  of  elixir  of  paregoric,  4  drachms  of  svrup 
of  poppies.     Of  this  take  a  tea-sjioonful  in  a  litlU 
tea  or  warm  water,  as  occasion  requires. 
Dr  JMwiro's  cough  medicine. 
Take  4  drachms  of  paregoric  elixir,  2  drachm* 
of  sulphuric  ether,  2  drachms  of  tincture  of  tolu. 
Mix,  and  take  a  tea-spoonfid  night  and  morning, 
or  wnen  the  cough  is  troublesome,  in  a  little  milk- 
warm  water. 

Simple  remedy  for  coughs. 
Take  of  boiling  water,  half  a  pint,  black  cui^ 
rant  jelly,  a  dessert-spoonful,  sweet  spirit  of  nitre, 
a  tea-spoonful.  Mix  the  jelly  in  the  water  first, 
till  it  is  quite  dissolved,  and  add  the  nitre  last. 
Take  a  dessert  spoonful  of  the  mixture  at  night, 
going  to  bed,  or  when  the  cough  is  troublesome. 
The  mixture  shoulil  be  made  and  kept  in  a  tea-pot, 
or  other  covered  vessel. 

Remedy  for  chronic  cough. 
1  he  following  is  very  serviceable  in  common  ob- 
stinate coughs,  unattended  with  fever.  Take  of 
i  tincture  of  tolu,  3  drachms,  elixir  of  paregoric, 
^  an  ounce,  tincture  of  squills,  1  drachm.  Two 
tea-spoonsful  to  be  taken  in  a  tumbler  of  barley- 
water  going  to  bed,  and  when  the  cough  is  trou- 
blesome. 

For  coughs  in  aged  persons. 
In  the  coughs  of  aged  persojis,  or  in  cases  whei-e 
there  are  large  accumulations  of  purulent  or  viscid 
matter,  with  feeble  exjiectoration,  the  following 
mixture  will  be  found  highly  beneficial:  Pour  gra- 
dually 2  drachms  of  nitric  acid,  diluted  in  half  a 
pint  of  water,  on  2  drachms  of  gum  ammoniac,  and 
triturate  them  in  a  glass  mortar,  until  the  gum  is 
dissolved.  A  table-si)oonful  to  be  taken,  in  sweet 
ened  water,  every  two  or  three  hours. 
Cough  emidsion. 
Take  of  oil  of  almonds,  6  drachms,  milk  of  do, 
5  oz.  rose  water,  gum  arabic,  and  purified  sugar, 
equal  parts,  2  dracluns.  Let  these  be  well  rubbed 
together,  and  take  2  table-spoonsful  four  times  a 
day,  and  a  tea-spoonful  upon  cougnmg.  This  is 
far  prefei-able  to  the  common  white  emulsions 
formed  by  an  alkali,  which,  uniting  with  the  oil, 
produces  a  kind  of  soap,  and  readily  mingling  with 
water,  forms  the  white  appearance  observed,  and 
is  commonly  disgusting  to  patients,  and  unpleasarit 
to  the  stomach;  whereas  this  suits  every  palate, 
and  removes  that  tickling  in  the  throat  so  very  dis- 
tressing to  patients. 

Emulsion  for  a  cold,  &c. 
Take  of  milk  of  almonds,  1  oz.  syrup  of  tolu, 
2  drachms,  rose  water,  2  do.  tincture  of  squills, 
16  drops.  Make  into  a  draught.  Four  to  be  taken 
during  the  day.  This  is  an  admirable  remedy  .a 
colds,  and  also  in  consumptio.is,  as  well  as  in 
asthma. 

Gargle  for  thrush. 
Thrush,  or  aphtha  in  the  mouth,  win  be  greatly 


MEDICINE. 


131 


heftv-fted  by  the  frequent  use   of   the  following  \\ 

farojle.     Mix  top;ctlier  '20  drops  of  muriatic  acid 
spirit  of  salts,)  1  ounce  of  honey  of  roses,  and  4 
ounces  of  decoction  of  barley. 

Another. — Make  a  gr.rgle  of  2  drs.  of  borax,  1 
,Mi.  of  honey  of  roses,  and  7  oz.  of  rose  water.  To 
be  used  three  or  four  times  a  day. 
/  Gorgle  for  sore  throat. 

Take  of  decoction  of  bark,  7  oz.  tincture  oi 
nyrrh,  2  drachms,  purified  nitre,  3  do.  Make  in- 
to a  gargle.  This  is  a  sovereign  method  to  dis- 
perse a  tumefied  gland,  or  common  sore  throat. 
By  taking  u[)()n  such  occasions  a  small  lump  of  pu- 
rified nitre,  putting  it  into  the  mouth,  and  letting 
it  dissolve  there,  then  removing  it,  and  applying  ii 
again  in  a  few  seconds,  and  swallowing  the  saliva, 
1  have,  says  Dr  Thornton,  for  many  years  prevent- 
ed a  sore  thr^'at  from  forming. 

For  putrid  sore  throat. 

Take  of  decoction  of  bark,  6  oz.  diluted  vitriolic 
«ciil,  1  drachm,  honey  of  roses,  1  oz.  Make  into 
a  gargle;  to  be  used,  mixed  with  port  wine,  fre- 
tjuently  during  the  day. 

For  iiiflammatory  sore  throat. 

Take  of  nitre,  2  drs.  honey,  4  do.  rose  water, 
b  oz.     Mix.     To  be  used  frequently. 

Another. — Take   of  s[iirits   of  salts,    20  drops, 
honey  of  roses,  ^  oz.   water,  4  do.     Mix. 
For  ulcerated  sore  throat. 

The  purified  lignic  acid,  in  cases  of  putrid  ulce- 
rated sore  throat,  has  been  attended  with  the  most 
decisive  success.  Its  internal  exhibition  more  ef- 
fectually allays  thirst,  ami  abates  fever,  than  any 
other  acid;  and  when  applied  as  a  gargle  to  iu3am- 
ed  or  ulcerated  sore  throats,  it  has  been  found  to 
disperse  tlip  inflairimation,  and  to  dete-ge  the  ul- 
cers more  effectually  than  the  infusion  of  rose 
leaves  with  the  sulphuric  acid,  the  gargle  general- 
ly resorted  to  in  those  cases.  The  concentrated 
acid  may  be  given  in  the  dose  of  from  40  to  60  j 
drops  in  a  glass  of  water  three  or  four  times  a  day. 
For  the  purpose  of  gargling  ihe  throat,  4  drachms 
of  the  concentisted  acid  may  be  added  to  half  a 
pint  of  water. 


MEDICINE    FOn  WOHWS. 

77ie  male  fern. 

Tlie  root  of  male  fern  has  long  been  esteem- 
ed a  powerful  remedy  for  worms;  and  its  pow  ler 
has  been  sold  under  a  fictitious  name,  as  an  infalli- 
ble specific  for  the  broad  or  tape  worm.  Some- 
times it  has  been  ordered  to  be  taken  without  any 
mixture;  at  other  times  gamboge,  scamraony,  mer- 
cury, and  other  purgative  medicines,  have  been  or- 
dered to  be  taken  with  it. 

In  the  year  1755,  the  late  king  of  France  pur- 
chased, for  a  large  sum  of  money,  the  recipe  of  a 
medicine  which  was  said  to  be  an  effectual  cure  for 
the  tape  worm,  from  the  widow  of  a  surgeon  in 
Switzerland,  whose  husband  used  to  administer  it. 
On  discovery  it  proved  to  be  fern  root,  reduced  to 
powder,  which  is  to  be  taken  in  the  following  man- 
ner: The  day  before  the  patient  is  to  begin  to  take 
the  fern,  he  is  to  take  a  dose  of  some  opening 
medicine,  and  after  its  operation  to  make  a  very 
light  supper;  next  morning  he  is  to  take  3  drachms 
M  the  powder  of  the  fern-root,  in  a  cup  of  lime- 
flower  water,  and  after  it  a  little  orange-peel,  or 
aonie  other  grateful  aromatic;  and  if  he  vomits  it 
up,  to  take  soon  after  another  full  dose  of  the  pow- 
der of  the  fern-root.  Two  hours  after  lliis  is  swal- 
lowed, the  following  purging  powders  are  to  be 
laken,  viz.  12  grains  of  resin  of  scammony,  mixed 
with  as  much  of  the  panacea  mercurials,  (calomel 
Jigested  in  spirit  of  wine),  and  5  grains  of  gam- 


nose,  in  powdi-r;  the  dose  being  made  stronger  ot 
weaker,  aocnrding  to  the  strength  of  Ihe  patifr«t. 
Soon  after  taking  this  dose,  the  patient  is  to  drink 
tea,  ind  as  soon  as  the  physic  begins  to  o|)erate,  il 
he  perceives  that  the  tsenia  is  coming  away,  he  if 
to  rer-iain  on  the  close-stool  till  it  lias  entirely 
passed;  if  the  purgative  «riould  prove  too  weak, 
the  patient  is  to  take  a  dose  of  Fipsom  salts,  and  to 
drink  freely  of  broth.  If  the  first  dose  of  the  fern 
powder,  and  of  the  purging  medicine,  has  not  the 
desired  effect,  the  powder  and  purge  are  to  be  re- 
peated next  day;  and  if  at  any  time  the  taenia  is 
observed  to  be  coming  away,  the  greatest  care  mutt 
be  taken  not  to  break  it. 

Worm  seed. 

Worm  seed  is  one  of  the  oldest  and  most  com- 
mon anthelmintics,  especially  in  the  lumbrici  of 
children.  On  account  of  their  essential  oil,  'he* 
are  heating  and  stimulating.  They  are  given  to 
children  to  the  extent  of  10  grains,  or  ^  a  (Irachm, 
finely  powdered,  and  strewed  on  bread  and  butter; 
or  made  into  an  electuary  with  honey  *  i  treacle; 
or  candied  with  sugar;  or  diffused  through  milk, 
and  taken  in  the  morning  when  the  stomach  is 
empty.  After  they  have  been  used  for  some  days, 
it  is  customary  to  give  a  cathartic;  or  they  are  com- 
bined from  the  beginning  with  rhubarb,  jalap,  or 
calomel. 

To  destroy  ascarides. 

I'ake  of  socotrine  aloes,  2  drachms,  new  milk,  S 
ox.  Rub  them  together  for  a  clyster.  Tliis  is  use- 
ful to  destroy  the  ascarides,  or  little  threaa- 
worm. 

Powder  of  tin. 

In  a  tea-spoonful  of  honey,  or  currant  jelly,  mij 
a  drachm  of  powder  of  tin,  and  take  it  twice  a  day 
for  six  successive  mornings  and  evenings,  making 
altogether  12  drachms,  or  1^  oz.  of  the  tin.  A 
little  rhubarb,  (  r  any  mild  aperient  medicine,  may 
be  taken  each  alternate  night  of  the  six.  This  is 
the  quantity  for  an  adult  person,  but  would  not 
prove  too  much  for  a  child,  we  apin-ehend,  as  the 
tin  does  not  act  upon  the  bowels,  but  upon  tit*; 
worm  itself. 

0/7  of  turpentine. 

Dr  Gibney,  of  Cheltenham,  observes,  that  the 
oil  of  turpentine  is  almost  a  specific  in  every  spe- 
cies of  worms,  and  its  failure,  in  the  pructice  of 
many  physicians,  he  attributes  to  the  imi)roper  ex- 
hibition of  it.  When  the  dose  is  not  sufficiently 
large,  it  affects  the  kidneys  and  skin,  and  produces 
no  effect  on  the  worm,  or  intestinal  canal.  He  pre- 
scribes 1  or  2  drachms,  at  intervals,  for  children 
of  3  years  of  age,  and  6  drachms  for  older  children, 
and  more  for  adults.  He  directs  it  to  be  taken 
when  the  stomach  is  most  empty,  and  enjoins  strict 
abstinence  during  its  usa.  Begin  with  a  good 
dose  early  in  the  morning,  and  repeat  it  everv  h  i.T 
for  three  or  four  houis,  as  circumstanses  may  ii>- 
dicate.  Combine  with  it  mucilage  of  gum  arable, 
simple  cinnamon  water,  and  syrup.  And,  in  case 
it  should  not  operate  on  the  bowels  as  an  aperient, 
take  a  dose  of  castor  oil.  This  tn  atment  is  re- 
newed about  eveiy  four  or  five  days,  for  some  time 
after  the  evacuatiou  of  worms,  or  until  the  faeces 
become  healthy. 

F-ssenc;  of  ber^amot. 

An  Italian  physician,  of  great  eminence,  has 
found  the  "  essentia  de  cedra,"  (essence  of  berga- 
mot,)  in  the  dose  of  one  or  two  drachms,  (mixed 
with  honey,)  more  efficacious  in  destroying  the 
tape,  and  also  the  long  round  worm,  than  the  oil 
of  turpentine  or  naphtha. 

For  tape-worm  m  children. 

Beat  t;p  5^  drachms  of  rectified  oil  of  turpen- 
tine, with  the  yolk  of  an  egg,  and  some  sugar  and 
water,  or  common  syrup.     Give  this  to  a  child 


338 


UNIVERSAL  IIEOKIPT  BOOK. 


having  tape- worm 3.     Two  doses  are  sure  of  ex- 
[lelling  them. 

Fo"  the  long  round  -worms. 

Take  of  Uti-tMiian  southernwood  seed,  bruised, 
tansy  seed,  ditto,  of  each,  1  oz.  Valerian  root,  pow- 
deri'<l,  'i  drachms,  jalai)  root,  ditto,  ^  drachm,  snl- 
piiate  of  potass,  1^  ditto,  oxymel  of  squills,  suffi- 
cient to  form  an  electuary.  A  dessert-spoonful  is 
to  be  taken  morning  and  evening. 

Cl"ng''s looim  lozenges. 

Efficacious  as  this  domestic  medicine  is,  it  is  still 
dangerous  in  unskilful  liands.  With  this  precau- 
tion, the  composition  from  which  these  lozenges 
Hre  made,  is  staled  as  follows: 

I'he  yellovi  lozenges. 

Take  of  saffron,  \  an  ounce:  boil  it  in  one  gal- 
lon of  water,  and  having  strained  it  off,  add  of 
eal  mel,  washed  in  spirit  of  wine,  12  ounces; 
white  sugar,  28  pounds;  mucilage  of  tragacanth, 
lufficient  to  make  the  mass.  UoU  this  out  of  a 
lufficient  thickness,  so  that  each  lozenge  may  con- 
tiiin  one  grain  of  calomel.  If  cut  of  any  other 
shape  than  s(iuare,  as  round  or  oval,  much  of  the 
mass  -vill  require  making  up  again  and  again;  it 
follows,  that  in  the  square  form,  the  mass  would 
make  5760  lozenges,  whilst  the  first  cutting,  in  the 
aval  or  round,  would  only  produce  2-3ils  of  that 
•umber.  Dose,  from  one  to  six,  according  to  age. 
The  brown  lozenges. 

Take  of  the  calomel,  (as  above)  seven  ounces, 
lesin  of  jalap,  3^  pounds,  sugar,  0  pounds,  muci- 
lage of  tragacantli,  as  much  as  may  be  found  suffi- 
tient  to  form  the  mass,  which  must  be  cut  out  into 
57'20  pills,  or  lozenges;  thus,  leaving  in  eacii,  half 
\  grain  of  the  panacea.  The  dose  of  these  brown 
pills  is  from  one  to  six,  according  to  age  and 
«trength.  The  yellow  lozenge  is  to  be  taken  at 
night,  the  brown  on  the  following  morning.  Gold 
is  to  be  avoided  durins;  the  course. 


MEDICINES  FOR  INDIGESTION. 

Gentian  xvine. 

Take  gentian  root  and  dried  lemon-peel,  fresh,  of 
»ach  1  ounce,  2  drachms  of  long  pepper,  and  2 
pints  of  mountain  wine:  infuse  without  heat  for  a 
week,  and  strain  out  the  wine  for  use.  In  com- 
plaints of  the  stomach,  arising  from  weakness  or 
indigestion,  a  glass  of  this  wine  may  be  taken  an 
hour  before  dinner  and  supper. 
Chalybeate  ivine. 

Take  2  oz.  of  filings  of  iron,  cinnamon  and 
mace,  each  2  drachms,  and  2  pints  of  Ulienish 
wine.  Infuse  for  tnree  or  four  weeks,  frequently 
shaking  the  bottle,  then  pass  the  wine  through  a 
fil'er.  This  wine  is  a  remedy  for  obstruction  of 
the  menses.  The  dose  is  half  a  wine  glass  taken 
twice  or  thrice  a  ilay.  Liisbon  wine,  if  sharpened 
with  half  an  oz.  of  cream  of  tartar,  is  also  beneficial. 
Powerful  tonic. 

Take  of  decoction  of  bark,'  6  oz.    compound 

tincture  of  bark,  1  oz.  bar'  ,  in  powder,  I  drachm, 

calcined  magnesia,  1  do.     l- orin  a  mixture.     Two 

table-spoonsful  are  to  be  given  three  times  a  day. 

For  debility  of  t/ie  stomach. 

Take  of  chamomile  flowers,  lemon  peel,  orange 
do.  each  4  drachms,  boiling  water  1  i)int.  Let 
them  remain  for  four  hours,  and  strain.  To  the 
strained  liquor  add  syrup  of  ginger,  6  dr.  The  dose 
is  a  wine-glassful,  in  the  morning  early,  and  repeat- 
an  hour  before  diiaier,  for  habits  debilitated  by 
drinking,  or  natural  weakness  of  the  stomach. 
Stomachic  aperient  pills. 

The  pills  made  according  to  the  following  recipe, 
bave  been  long  prescribed  as  a  dinner  pill  w'ith  suc- 
cess: Take  of  rhubarb  rooi  powdered,  1^  dr&chms, 


Turkey  myrrh,  1  do.  socotrine  aloes,  fj  do.  extraei 
of  ciiamomile  flowers,  2^  do.  essential  oil  of  do. 
If)  drops.  Mix  well  together,  and  ilivide  into  SO 
pills.  Two  or  three  to  be  taken  abcjt  an  hour  be- 
fore dinner. 

Tonic  draught  in  cases  of  great  debility. 

Take  of  the  decoction  of  bark,  12  drachms,  tinc- 
ture of  bark,  1  ditto,  syrup  of  Tolu,  .J  ditto,  diluted 
vitriolic  acid,  8  drops.  Make  into  a  draugiit,  to 
be  taken  tliree  times  a  day. 

D"  Baidie''s  prescription  for  indigestion. 

Dissolve  three  drachms  of  sulphate  of  magnesia 
in  half  a  pint  of  the  infusion  of  roses  {ma<le  ac- 
cording to  the  London  Pharmacopceia),  and  then 
a(hl  half  an  ounce  of  thL  tincture  of  cascarilla. 
Three  table-S])ooiisful  to  be  taken  twice  a  day;  i.  e. 
between  the  hours  of  breakfast  and  dinner,  and  in 
the  evening. 

Abernethy''s  prescription  for  indigestion. 

Take  of  calomel  (or  sub-muriate  of  mercury), 
precipitated  sulphuret  of  antimony,  each  1  scruple, 
powder  of  gum  guaiacum,  2  scruples,  Spanish 
soaj),  as  much  as  will  he  sufficient  to  form  into  29 
pills,  which  are  to  be  taken  night  and  morning. 
For  indigestion  and  costiveiiess. 

The  following  reme<lies  for  indigestion,  attend- 
ed with  heart-burn  and  costiveness,  were  prescrib- 
ed by  Dr  Gregory,  of  Edinburgh:  Take  of  carbo- 
nate of  potass,  4  drachms,  simple  cinnamon  water, 
pure  wa'er,  each  6  oz.  compound  tincture  of  gei>- 
tian,  J  oz.  Mix.  Three  large  spoonsful  are  to  b« 
taken  twice  a  day. 

Jlccompanying  purgative. 

Take  of  compound  pill  ot  aloes,  with  colocynth, 
2  drachms.  To  be  divided  into  24  pills,  two  to  be 
taken  twice  a  week. 

Remedy  for  flatulency. 

Take  of  bay  berries,  6  drachms,  grains  of  para- 
dise, 2  do.  socotrine  aloes  and  filings  of  iron,  each 
2  scruples,  oil  of  turpentine,  2  drachms,  simple 
syrup,  sufficient  to  form  an  electuary. 
Dr  Jieece's  remedy  for  flatulence  and  cramp  in 
the  stomach. 

Take  of  carbonate  of  soda,  1  drachm,  com- 
pound tincture  of  rhatany,  1  ounce,  compound 
tinctur"  of  ginger  and  chamomile,  3  drachms,  cam- 
phorated julep,  7  ounces.  Mix.  Three  table- 
spoonsful  are  lo  be  taken  twice  a  day. 
JVight-mare. 

Great  attention  is  to  be  paid  to  regularity  and 
choice  of  diet.  Intemperance  of  every  kind  is 
hurtful,  but  nothing  is  more  i)rodnctive  of  this 
disease  than  drinking  bad  wine.  Of  eatables,  those 
which  are  most  prejudicial  are,  all  fat  and  greasy 
meats,  most  vegetables,  fruit,  and  pastry.  Tliese 
ought  to  be  avoided,  or  eaten  with  caution.  Tlie 
same  may  be  said  of  salt  meats,  for  which  dyspep- 
tic patients  have  frequently  a  remarkable  predilec- 
tion, but  which  are  not  on  that  account  the  less 
noxious. 

Moderate  exercise  contributes,  in  a  superior  de- 
gree, to  promote  the  digestion  of  food,  and  prevent 
flatulence:  those,  however,  who  are  necessarily 
confined  to  a  sedentary  occupation,  should  parti- 
cularly avoid  applying  to  study,  or  bodily  labour, 
immeiliately  after  eating.  If  a  strong  propensity 
to  sleep  should  occur  after  dinner,  it  will  be  cer- 
tainly better  to  indulge  it  a  little,  as  the  process  ot 
digestion  frequently  goes  on  much  belter  during 
sleep  than  when  awake. 

Going  to  bed  before  the  usual  hour  is  a  frequent 
cause  of  night-mare,  as  it  either  occasions  the  pa- 
tient to  sleep  too  long,  or  to  lie  long  awake  in  the 
night.  Passing  a  whole  night,  or  part  of  a  night, 
without  rest,  likewise  gives  birth  to  the  disease,  as 
it  occasions  the  patient,  on  the  succeeding  night,  to 
sleep  too  soundly,     liidulgiug  iu  sleep  too  late  iu 


MEDICINE. 


233 


the  moniing,  is  an  almost  certain  method  to  bring 
on  tlie  paroxysm,  and  the  more  fre<|uently  itreturns, 
tlie  greater  strength  it  acquires;  the  propensity  to 
sleep  at  this  time  is  almost  irresistible.  Those  who 
are  habitually  subject  to  the  attacks  of  the  night- 
mare ought  never  to  sleep  alone,  but  to  have  some 
persons  near  them,  so^as  to  be  immediately  awoke 
bv  their  groans  or  struggles;  and  the  person  to 
whom  this  office  may  be  entrusted,  should  be  in- 
gtrncted  to  rouse  the  patient  as  early  as  possible, 
that  the  paroxysm  may  not  have  time  to  gain 
^tierglh. 

Digestive  pills. 

Take  of  soft  extract  of  quassia,  1  dr.;  essential 
oil  of  i)eppermint,  1  drop.  Make  into  12  pills,  of 
which  lake  tiu-ee  an  hour  before  dinnei*.  These 
pills  are  excellent  to  create  digestion  in  habits  in- 
jured by  hard  drinking. 

To  improve  digestion. 

Eat  a  small  crust  of  bread   every  morning,  fast- 
ing, about  an  hour  before  breakfast. 
To  restore  tlie  appetite. 

Take  of  shavings  of  quassia,  2  drachms;  boiling 
water,  1  pint.  Let  this  remain  in  a  close  vessel 
until  cold,  when  strain  off,  and  add  to  the  strained 
li(|uor,  compound  tincture  of  cardamoms,  2  oz.; 
spirit  of  lavender,  4  drs. ;  powder  of  rhubarli,  I 
.icruple.  Take  three  table-spoonsful  an  hour  before 
dinner  to  create  an  appetite. 

Aloetic  and  assafoetida  pills. 

Take  of  socotrine  aioes,  in  powder,  assafcetida, 
soap,  equal  parts.  Form  them  into  a  mass  with 
mucilage  cf  gum  arable.  These  pills,  in  doses  of  | 
about  ten  grains  twi'e  a  day,  produce  the  most  sa- 
lutary effects  in  cases  of  dyspepsia,  attended  with 
hysteria,  flatulence,  and  costiveness. 
For  heartburn. 

This  complaint  is  an  uneasy  sensation  in  the  sto- 
mach, with  anxiety,  a  heat  more  or  less  violent, 
and  sometimes  attended  with  oppression,  faintness, 
■n  inclination  to  vomit,  or  a  plentiful  discharge  of 
dear  lymph,  like  saliva. 

This  pain  may  arise  from  various  causes;  such  as 
wind,  sharp  humours,  and  worms  gnawing  the 
coats  of  the  stomach;  also  from  acrid  and  pungent 
food;  likewise  from  rheumatic  and  gouty  humours, 
or  surfeits,  and  from  too  free  a  use  of  tea. 

The  diet  should  be  of  a  light  animal  kind;  the 
drink  brandy  and  water,  toast  and  water,  Bristol 
water;  no  vegetables  should  be  allowed;  very  little 
bread,  and  that  well  toasted. 

If  heartburn  has  arisen  from  acidity  in  the  fto- 
mach,  it  will  be  necessary,  after  a  gentle  emetic, 
to  take  2  table-spoonsful  of  the  following  mixture 
three  times  a  day: — 3  dr.  of  magnesia,  I  scruple  of 
rhubarb,  in  powder;  1  oz.  of  cinnamon  water,  ^  a 
ij;.  of  spirit  of  lavender,  and  4  oz.  of  distilled  water. 
For  heartburn,  attended  by  pain  and  flatulence. 

Mix  together  12  grains  of  prepared  chalk,  ^  an 

oz.  of  pe\)permint  water,  1  oz.   of  pure  water,  2 

drs.  of  Sfjirit  of  pimento,  and  12  drops  Of  tincture 

ef  opium.  This  (ii'aught  is  to  be  taken  3  times  a  day. 

For  heartburn,  attended  by  costiveness. 

In  tills  case,  gentle  laxatives,  combined  with  car- 
minatives, are  to  be  administered,  until  the  cause 
is  entirely  removed.  Take  of  confection  of  senna, 
2  oz.;  jalap,  in  powder,  2  drs.;  compound  powder 
of  cin.iamon,  20  grains;  cream  of  tartar,  1  dr.,  and 
*rrup  of  ginger  as  much  as  will  form  an  electuary; 
m  wliich  the  bulk  of  a  walnut  is  to  be  taken  every 
wght  on  going  to  bed. 


DiAnnutEA,  ooirr,  rheumatism,  &c. 

'  To  check  diarrhoea,  or  looseness. 
Take  of  ll»e  soft  extract  of  bark,  15  grains;  puri- 


fied alum,  in  powder,  5  do.;  tincture  of  opium,  6 
drops.  Make  into  a  bolus,  to  be  taken  three  time* 
a  day,  in  ha'f  a  glass  of  red  wine. 

Another  ntCthod. — Take  of  tincture  of  opium,  1£ 
dnjps;  chalk  mixture,  6  oz.;  cinamon  water,  I  oz. 
Make  into  a  mixture,  of  which  take  a  large  table- 
spoonful  every  six  iiours. 

Another. — Take  of  powder  ot  rhubarb,  10  grs.< 
powder  of  chalk,  with  o[)ium,  1  scruple;  do.  with- 
out do.  1  dr.  Make  into  four  papers,  of  which 
take  one  night  and  morning. 

Another. — Take  of  tincture  of  opium,  20  dropsy 
chalk  mixture,  4^  oz.;  tincture  of  cinnamon,  ^  oz.) 
cinnamon  water,  2  oz.  Make  a  mixture,  of  w[\icli 
take  two  table-spoonsful  after  every  liquid  motion. 
Given  in  diarrhoea,  and  the  looseness  often  attend- 
ant upon  consumption. 

'I'reatinait  of  obstinate  diarrhoea. 

Take  of  bark,  in  ])owder,  2  scruples;  compound 
powder  of  chalk,  with  opium,  10  grains.  Form  a 
powder,  to  be  taken  three  or  four  times  a  day. 
This  is  excellent  in  obstinate  diarrhoea,  first  eva- 
cuating with  rhubarb  and  coiurabo,  equal  parts,  3 
grains  every  four  hours. 

Anodyne  riynter. 

Take  of  tincture  of  opium,  2  drachms;  decoctioB 
of  barley,  8  oz.     Make  a  clyster,  to  be  thrown  up 
directly.     To  stop  diarrlicea  and  remove  spasm. 
Opiate  enema. 

Take  of  milk  of  assafoetida,  8  oz. ;  tincture  of 
opium,  1  drachm.  To  be  injected  as  a  clyster  at 
bed  time.  This  is  useful  in  disorders  of  the  anus, 
which  induce  insufferable  pain. 

Remedy  for  piles. 

Take  of  galls,  in  powder,  2  drachms;  hogs'  lard, 
\  an  oz.  Make  into  an  ointment,  to  be  applied  by 
means  of  lint  to  the  external  piles,  or  even  pressed 
somewhat  up  the  fundament  every  night.  This 
has  done  wonders  in  the  piles,  taking,  at  the  same 
time,  the  following:  Take  of  quassia,  in  raspinga, 
2  drachms;  boiling  water,  1  pint.  Let  it  reraaia 
three  hours,  strain;  to  7  ounces  of  the  strained  li- 
quor, add  aromatic  confection,  1  drachm;  ginger, 
in  ])owder,  2  scruples.  Take  of  this  mixture,  9 
table-spoonsful  at  twelve  and  seven  every  day. 
Fills  for  rlieumatism. 

Take  of  guaiacum  (gum  resin^   in  powder,  soap, 
equal  parts,    1   drachm,   essential   oil   of  juniper 
berry,  4  drops.     Make  into  28  pills;  take    2  four 
time's  a  day.     This  is  an  admirable  remedy. 
Ointment  for  the  same. 

In  America,  an  ointment  of  siramonium,  made  by 
gently  boiling  6  ounces  of  the  recent  leaves  (bruisea) 
in  a  pound  and  a  half  of  fresh  hog's  lard,  till  they 
become  crisp,  is  in  high  repute  as  a  remedy  for 
tbis  disease.  The  size  of  a  imtmeg,  Dr  Turner, 
of  Pliiladelphia,  has  found  to  remove  rheumatic 
pains,  after  electricity  and  powerful  liniments, 
with  internal  remedies,  had  totally  failed;  and  Dr 
Zollickoffer  says,  that  he  has  known  the  stramo- 
nium ointment  to  succeed  in  cases  of  rheumatism, 
after  the  internal  exhibition  of  the  tincture  of  stra- 
monium had  no  effect.  For  internal  use  he  prefers 
a  tincture  of  the  leaves  f  made  in  the  proportion  of 
an  ounce  and  a  half  of  tlie  dried  leaves  to  a  luiilof 
proof  spirit)  to  the  extract. 

Draught  for  lumbago  and  sciatica. 

At  a  repent  meeting  of  the  Medical  Society  ol 
London,  oil  of  turpentine  was  strongly  recom 
mended,  as  being  almost  a  panacea  for  acute  rheu- 
matism, &c.  The  formula  in  which  it  was  admin- 
istered is  as  follows: — Oil  of  turpentine,  20  drops, 
decoction  of  bark,  1^  oz.  T./  be  taken  e\ery  4 
hours.  The  use  of  the  lancet  an  J  purgatives  were 
generally  premised.  No  sensible  operation  ensued 
from  tiie  medicine;  but  the  parents  were  quickly 
relieved  of  the  complaiac 


240 


UNIVERSAL  RECKIPT  BOOK. 


Hhnmatic  pains  in  the  face. 

M.  Double  lias  administered  ihe  sulphate  of 
Peruviai.  bark  in  several  cases  of  acute  ])aiiis  in  the 
face,  approuchino;  to  tic  doloreux,  with  com|)lete 
success.  He  advises  it  to  be  given  in  the  dos_  of 
6  grains,  dissolved  in  camphorated  jalap,  three 
times  a  (lay. 

Friction,  comp'^esdin,  and  peracssion. 

Not  oidy  rheun.atism,  hut  the  cramp  and  gout, 
which  Itcai- affinity  to  each  other,  have  loi.g  been 
greatly  relieved  by  friction,  wherever  it  was  bear- 
ai)le,  l)ut  some  cures  were  perfornnd  upon  patients 
sligiitly  attacked,  by  pertinaciously  rubbing  the 
parts  (Jay  after  day:  to  this  method  of  obtaining 
relief,  Dr  Balfour  has  recently  added  those  ot 
compression  and  percussion,  with  complete  suc- 
cess. Percussion  at  the  sole  of  the  foot  relieves 
pain  there  and  higher  up  the  limb,  and  com))res- 
sion  atfords  a  certain  degre(;  of  ease.  Compression, 
•■lone  upon  the  tendon  of  the  heel,  (grasping  by 
the  warm  hand  between  the  finger  and  thumb),  is 
sure  to  aft'ord  relief,  as  long  as  the  pressure  is  con- 
tinued, at  least  so  far  as  the  knee.  A  bandage 
round  the  thigh  gives  instant  relief  to  that  part  of 
the  member;  grasping,  or  repeated  pinehings,  leave 
the  patient  in  com])arative  ease.  Percussion,  by 
the  patient  himself,  with  his  crutch,  upon  the  spot 
most  aftecled,  is  very  beneficial.  l)r  Balfour 
"  pummels"  the  same  part  daily,  until  tiie  cure  is 
eftected. 

Tremor,  caused  by  lifting  up  the  limb,  is  always 
to  be  checked  by  passing  a  bandage  i-ound  the 
anele;  and  the  reason  assigned  for  this  whole  series 
of  remedies  is  the  excitement  of  certain  ne/ves  to 
acdon,  or  arresting  that  of  olbers.  This  practice 
is  by  no  means  a  novelt":  it  has  long  been  emj)loy- 
ed  by  the  negroes  upon  their  European  masters,  by 
whom  it  is  termed  "  shampooing." 
Remedy  for  ihe  gout. 

Take  of  rhubarb,  powdered,  guaiac  gum,  nitrate 
ot  potass,  flowers  of  sulphur,  each,  1  oz.  treacle,  1 
pound.  Mix  well  together.  From  one  to  two 
te*8poonsful  (according  to  its  aperient  effects)  to 
be  taken  every  night,  with  a  little  warm  gin  and 
vmter. 

The    Chelsea  pensioner'' s   remedy  for  gout  and 
rhewnadsm. 

Gum  guaiacum,  2  drachms,  rhubarb,  pulv.  ^ 
drftchm,  flowers  of  sulphur,  ^  oz.  cream  of  tartar, 
2  dracbiixs,  nutmeg,  or  ginger  powder,  ^  dr. 
Made  an  electuary  with  treacle,  and  two  teaspoons- 
ful  taken  night  am.  morning;  and  if  the  fit  of  the 
gout  or  rheumatism  is  severe,  a  glass  of  hot  rum 
and  water  after  being  in  bed;  if  much  fever,  white 
wine  and  water,  or  hot  gruel.  To  be  continued  a 
few  davs.  If  2  spoonsful  relax  the  bowels  too 
much,  tbuii  only  1. 

Go7it  cordial. 

The  fullowing  is  a  valuable  remedy  for  gout  and 
spasms  in  the  stomach.  Take  of  the  lesser  carda- 
mom seeds,  husked  and  bruised,  caraway  seeds. 
bruised,  each,  2  oz.  the  best  meadow  saftVon,  ^  an 
oz.  Turkey  rhubarb,  thinly  sliced,  l^oz.  gentian 
root,  do.  ^  of  an  oz.  Mix,  and  infuse  in  a  wine 
quart  bottle  of  white  brandy  for  a  fortnight.  The 
dose  is  a  lable-spoonful,  with  an  equal  quantity  of 
water,  to  be  taken  every  third  day. 
The  Portland  pOToder. 

Take  of  aristolochia  rotunda,  or  birthwort  root, 
gentian  loot,  tops  and  leaves,  germander,  do. 
ground  pine,  do.  centaury,  do.  Take  of  all  these, 
well  dried,  powdered,  and  sifted  fine,  equal  weight: 
itiix  them  well  together,  and  take  1  drachm  of  ibis 
mixed  powder  every  morning  fasting,  in  a  cup  of 
wine  and  water,  urotb,  tea,  or  any  other  vehicle 
you  like  best;  keep  fasting  an  hour  and  a  half  after 
rf;  continue  this  for  three  months  witliout  inter- 


ruption, then  d'minish  the  dose  to  J  ot  a  dractiic 
for  liiree  months  longer,  then  to  ^  a  drachm  for 
six  montiis  more,  taking  it  regularly  everj'  morn- 
ing if  pos^iible:  after  the  first  year,  it  will  be  suffi- 
cient to  take  ^  a  drachm  every  other  day.  As  this 
medicine  operates  insensibly,  it  will  perhaps  take 
two  jears  before  j'ou  receive  any  great  benefit,  sc 
you  must  not  be  discouraged,  though  you  do  not 
perceive  at  first  any  great  amendment;  it  works 
slow,  but  sure;  it  doth  not  confine  the  patient  to 
any  (larticular  diet,  so  one  lives  soberly,  and  ab- 
stains from  those  meats  and  liquors  that  have 
always  been  accounted  |)ernicious  in  the  gout,  as 
champaign,  drams,  iiigh  sauces,  &c. 

N.  B.  In  rheumatism  which  is  not  habitual,  a 
few  of  the  drachm  doses  may  do;  but  if  habitual, 
or  of  long  duration,  the  powder  must  be  taken  as 
for  the  gout.  The  remedy  requires  patience,  as  il 
operates  but  slowly  in  both  distempers. 
Pradier''s  cataplasm. 

Pradier's  remedy  for  the  gout  was  purchased  by 
the  Emperor  Napoleon,  pro  bono  publico,  for 
jb'2500: — Take  of  balm  of  Mecca,  fi  dr.  red  bark, 
I  oz.  saftVon,  ^  oz.  sarsaparilla,  1  oz.  sage,  I  oz. 
rectified  spirit  of  wine,  3  lbs.  Dissolve  separately 
the  balm  of  Mecca  in  one-tbii'd  of  the  spirit  of 
wine;  macerate  the  rest  of  the  substances  in  the 
remainder  for  forty-eight  bours,  filter,  and  mix  the 
two  liquors  for  use;  the  tincture  obtained  is  mixed 
with  twice  or  thrice  the  quantity  of  lime  water;  the- 
bottle  must  be  siiaken  in  order  to  mix  the  precipi- 
tate, settled  at  the  bottom  by  standing. 
JMode  of  application. 

The  following  is  the  mode  of  employing  the 
remedy.  A  poultice  must  be  prepared  of  linseed 
meal,  which  must  be  of  good  consistency  and 
spread  very  hot,  ot  the  thickness  of  a  finger,  on  a 
napkin,  so  as  to  be  able  completely  to  surround  the 
part  afiected;  if  it  be  required  for  botli  legs,  from 
the  feet  to  the  knees,  it  will  take  about  3  quarts  of 
linseed  meal.  Wlien  the  poultice  is  prepared,  and 
as  hot  as  the  patient  can  bear  it,  about -2  ounces  of 
the  prepared  liquor  must  be  poured  equally  over 
the  whole  of  the  surface  of  each,  without  its  being 
imbibed;  the  part  aftecled  is  then  to  be  wrapped 
up  in  it,  and  bound  up  with  flannel  and  bandages 
to  preserve  the  heat.  The  poultice  is  generally 
cl  Hnged  every  24  hours,  sometimes  at  the  end  of 
t-  ?lve. 


FUMIGATION  ANU  VENTILATION. 

To  purify  t/te  air  in  hulls,  theatres,  and  hospitaa. 

Dr  Van  Marum  has  discovered  a  very  simpte 
method,  proved  by  repeated  experiments,  of  pre- 
serving the  air  pure  in  large  halls,  theatres,  hospi 
lals,  kc.  The  apparatus  for  tliis  purpose  is  nothing 
but  a  common  lamp,  made  according  to  .\rgand's 
construction,  suspended  from  the  roof  of  the  hall, 
and  kept  burning  under  a  funnel,  the  tube  of  which 
rises  abf  »e  the  roof  without,  and  is  furnished  with 
a  ventilator.  For  his  first  experiment  he  filled  iiis 
large  laboratory  with  the  smoke  of  oak  shavings. 
In  a  few  minutes  after  he  lighted  his  lamp,  Hw 
whole  smoke  disappeartjd,  and  the  air  was  perfectly 
purified. 

Simple  mode  of  ventilation. 

Ships'  holds  are  well  ventilated  when  there  is 
wind,  by  means  of  a  sail,  rigged  out  from  the  deck 
to  below,  like  a  funnel,  whose  largest  orifice  i)oiiits 
to  leeward.  But  in  some  situations,  as  prisons, 
where  foul  air  stagnates,  this  metliiirl  cannot  be 
adopted.  'I'herefore,  the  plan  has  been  miopted 
of  making  twj  holes  in  the  side  of  the  building  oi 
ship,  communicating  with  the  open  air  by  a  tin 
tube.  Two  pair  of  bellows  are  fitted  up,  liie  noz7.t« 


MEDICINE. 


U 


p/[  one  being  irtro<Iuccd  air-tiglit  into  one  of  the 
lin  tubes,  and  a  leathern  pipe  nailed  on  the  wall, 
i)ver  the  other  tube,  to  which  it  may  be  fastened 
iiy  wax  thivad.  The  other  end  of  this  pipe  is  to 
he  made  fast  to  the  clicker-hole  of  the  second  pair 
of  bellows:  a  luting  of  plaster  of  Paris,  render- 
ing bi'th  ends  air-tight.  A  common  blacksmith's 
forge  bellows  will  thus  empty  a  space  containing 
thirty  hogsheads  of  foul  air,  and  supply  its  place 
with  good  tVesli  air  in  a  very  few  minutes. 
^iir-pipes  for  ventilating  ghip-i,  &c. 

Air-pi[)fs  are  used  for  drawing  foul  air  out  of 
ships,  or  oilier  close  places,  by  means  of  tire.  One 
extremity  is  placed  in  a  hole  in  the  side  of  a  fur- 
nace, (cioscil  in  every  part  excepting  the  outlet 
for  the  smoke);  the  other  in  the  place  which  it  is 
designed  to  purify.  The  rarefaction  produced  l)y 
the  fire,  causes  a  current  of  air  to  be  determined 
lo  it,  and  the  only  means  by  which  the  air  can  ar- 
rive at  the  fire  being  through  the  i)ipe,  a  cpiick 
circulation  in  the  place  where  the  extremity  of  the 
pipe  may  be  situated,  is  consequently  produced. 
The  air  trunk. 

This  apparatus  was  contrived  by  Dr  Hales,  to 
prevent  the  stagnation  of  putrid  effluvia  in  jails  and 
other  places,  where  a  great  number  of  people  are 
crowded  together.  It  consists  merely  of  an  oblong 
tfimk  open  at  both  ends,  one  of  which  is  inserted 
mto  the  ceiling  of  the  room,  the  air  of  which  is  to 
t>e  kept  pure:  and  the  otlier  extends  a  good  way 
beyond  the  roof.  Through  this  trunk  a  continued 
circulation  is  carried  on;  and  the  reason  why  va- 
pours of  this  kind  ascend  more  swiftly  througii 
a  long  trunk  than  a  short  one,  is,  that  the  pressure 
of  fluids  is  always  according  to  their  difterent 
depths,  without  regard  to  the  diameter  of  their 
basis,  or  of  the  vessel  that  contains  them.  When 
the  column  of  putrid  effluvia  is  long  and  narrow, 
the  difference  between  the  column  of  atmosphere 
(rressing  on  the  upper  end  of  the  trunk,  and  that 
which  presses  on  the  lower  end,  is  much  grea'er 
than  if  tlie  column  of  putrid  effluvia  was  short  and 
wide;  and  consequently  the  ascent  is  much  swifter. 
One  pan  of  a  single  pair  of  scales,  which  was  two 
inches  in  diameter,  being  held  within  one  of  these 
trunks  over  the  House  of  Commons,  the  force  of 
the  ascending  air  made  it  rise  so  as  to  require  four 
grains  to  restore  the  equilibrium,  and  this  when 
there  was  no  person  in  the  house;  but  when  it  was 
full,  no  less  than  12  grains  were  requisite  to  restore 
the  equilibrium;  which  clearly  shows  that  these 
trunks  must  be  of  real  and  vei-y  great  efficacy. 
German  method  of  cooling  and  purifying  tlie  air 
in  summer. 

In  the  hot  days  of  summer,  especially  in  houses 
exposed  to  the  meridian  sun,  a  capacious  vessel 
fdled  with  cold  water  is  placed  in  the  middle  of  a 
room,  and  a  few  green  bysnebes  (or  as  many  as  it 
will  hold)  of  lime,  birch,  or  willow-tree,  are 
j)lunged  with  the  lower  end«  into  the  fluid.  By 
liiis  easy  ex[iedient,  the  apartment  is,  in  a  short 
time,  rendered  much  cooler;  the  evaporation  of 
the  water  producing  this  desirable  effect  in  sultry 
weather,  without  any  detriment  to  health.  Be- 
sides, the  exhalation  of  green  plants,  under  the  in- 
fluence of  tlie  solar  rays,  greatly  tends  to  purify 
-he  air;  but  care  must  be  taken  that  they  do  not 
remain  in  the  apartment  after  night-fall,  or  in  the 
-shade. 

To  fumigate  fold  rooms. 

To  one  table-spoonful  of  common  salt,  and  a 
little  powdered  manganese,  in  a  glass  cup,  add, 
Ijur  or  five  diff'erent  times,  a  quarter  of  a  wine 
^lass  of  strong  vitriolic  acid.  Place  the  cup  on  the 
3oor,  and  go  out,  taking  care  to  shut  the  door, 
riie  vapour  will  come  in  contact  with  the  raalig- 
natjt  miasma\  and  destroy  il 
S  V 


Cautions  in  visiting  sick  rooms. 

Never  venture  into  a  sick  room  in  a  violent  per* 
spiration,  (if  circumstances  require  a  contiiiuanc« 
there  I'lr  any  time,)  for  the  moment  the  body  be- 
comes cold,  it  is  m  a  state  likely  to  absorb  the  in 
fection,  and  receive  the  disease.  Nor  visit  a  sick 
person  (especially  if  the  complaint  be  of  a  conta- 
gious nature)  with  an  empty  stomach;  as  this  dis- 
poses the  system  more  readily  to  receive  the  infec- 
tion. In  attending  a  sick  person,  stand  where  the 
air  passes  from  the  door  or  window  to  the  bed  of 
the  diseased,  not  betwixt  the  diseased  person  and 
any  fire  tiiat  is  in  tlie  room,  as  the  heat  of  the  fire 
will  draw  the  infectious  vapour  in  that  direction, 
and  much  danger  would  arise  from  breathing  in  it. 
Fumigating  poxuder. 

Take  of  cascarilla,  reduced  to  a  coarse  powder, 
chamomile  flowers,  aniseed,  each,  equal  parts,  2 
oz.  Put  some  hot  cinders  in  a  sh(»vel,  sprinkle 
this  gradually  on  it,  and  fumigate  the  chambers  of 
the  sick.  It  takes  off"  all  smell,  and  keeps  ofi^  in- 
fection. 

Preparation  of  acetic  acid. 

Put  4  ounces  of  acetate  of  lead,  in  powder,  into  a 
tubulated  glass  retort,  and  poup  over  it  4  ounces  of 
sulphuric  acid.  Place  the  retort  in  a  sand-bath, 
the  heat  of  which  siiould  be  kept  as  uniform  as  pos- 
sible. A<lapt  a  common  receiver,  over  which  there 
must  be  constantly  kept  a  piece  of  wet  flannel  or 
cotton  for  the  condensation  of  the  gas  as  it  comes 
over.  Sometimes  sulphurous  acid  gas  wii'  be 
found  to  adulterate  the  acetic  acid;  this  is  easily 
known  by  the  suffocating  odour  which  it  emits 
The  best  way  to  prevent  this,  is  by  a  slow  distilht* 
li-in;  or  the  whole  may  be  distilled  a  second  time. 
The  acetic  acid  possesses  a  very  pungent  odour, 
owing  to  its  volatility;  consequently  it  should  be 
kept  in  a  well  stopped  phial.  It  is  used  as  the 
basis  of  all  the  aromatic  vinegars. 
Jlromatic  vinegar. 

Acetic  acid  may  be  mixed  with  caniphor  and 
aromatics,  as  in  Henry's  aromatic  vinegar,  in  a 
quantity  sufficient  for*  small  smelling  bottle,  at  no 
great  expense.  Hut  it  is  the  acetic  acid  which  is 
useful  in  preventing  infection,  and  not  the  aromat- 
ics, which  are  added  for  the  pleasure  of  the  perfume. 
Cheap  aromatic  vinegar  for  purifying  large  build- 
ings, manufactories,  &c. 

Take  of  common  vinegar  any  quantity;  mix  a 
sufficient  quantity  of  powdered  chalk  or  common 
whiting  with  it,  as  long  as  bubbles  of  carbonic  acid 
gas  arise.  Let  the  white  matter  subside,  and  pour 
off  the  insipid  supernatant  liquor;  afterwards  let 
the  white  powder  be  dried  either  in  the  open  aii'  or 
by  a  fire.  When  dry,  pour  upon  it,  iti  a  glass  or 
stone  vessel,  sulphuric  acid  as  long  as  white  acid 
fumes  continue  to  ascend.  This  product  is  similar 
to  the  acetic  acid,  known  in  the  shops  by  the  name 
of  aromatic  vinegar.  The  simplicity  of  this  pro- 
cess points  it  out  as  a  very  useful  and  commodious 
one  for  purifying  prisons,  hosi)ital  siiijjS,  and 
houses,  where  contagion  is  presumed,  or  suspected, 
the  white  acid  fumes  dift'uaing  themselves  quickly 
around. 

I'o  prevent  and  destroy  the  mephitisni  of  plastcrea 
■walls. 

Wherever  a  number  of  people  are  assembled, 
either  in  health  or  sickness,  the  walls  become  in- 
sensibly impregnated  with  infectious  exhalations. 
Currents  of  air,  wtien  admitted,  sweep  and  cleanse 
the  atmosphere,  but  do  not  carry  away  the  mias- 
mata concealed  in  the  porosity  of  the  wills,  whicb 
retain  the  infectious  humidity  of  the  |  erspiration 
of  bodies,  gradually  condensing  on  their  surface 
Quick  lime  may  be  substituted  to  destroy  such 
mephitism  of  walls,  alid  also  to  prevent  Uie  evil 
The  most  infected  tans  and  sieves  lose  their  smell. 


242 


Lr.VlVERSAL  RECEIPT  HOOK. 


when  mixet*  wiili  ilic  whiting  or  size  of  lime. 
Lime  enters  wliite-washiiig,  aiii";  may  heixjme  the 
nriiicipal  snhstaiice  of  it,  b\  siibsti'lutiiig  it  for 
Spanish  white.  Wlien  maile  the  principal  ingi-e- 
(iient  of  white-washing,  it  will  prevent  walls  from 
being  imjjregnated  with  infectious  miasmata.  'l"he 
addition  of  milk  and  oil  are  recpiisite,  for  lime  has 
no  adhesion  on  walls,  nor  can  a  body  or  substance 
ne  given  to  the  layer.  The  slightest  rubbing  with 
a  pencil  brush  will  rub  it  off,  anil  leave  the  wall 
naked.  The  cheesy  part  of  the  milk,  with  the  ad- 
diiior  of  oil,  wiiich  makes  a  soapy  body  with  lime, 
form,  after  tb.e  evaporation  of  the  humidity,  a  dense 
cohei-ent  layer,  or  sort  of  varnisheil  plaster,  which 
overcomes  the  porosity  of  stone,  (ilaster,  brick, 
and  wood.  Tliis  wasli  has  another  advantage,  that 
(jf  checking  tiie  nitrification  of  walls,  which  the 
painting  of  them  in  water  colours  has  a  tendency 
to  accelerate. 

To  disinfect  letters. 
The  best  metliod  of  disinfecting  letters,  and 
other  articles  coming  from  places  that  are  supposed 
to  be  visited  by  the  plague,  is  to  expose  them  to 
the  fumes  of  burning  sulpliur,  mixed  with  salt- 
petre. 


CAUTIONS  TO  GLAZIERS,  PAIIfTEHS,  AXD  PLUMBERS. 

The  following  medical  cautions  were  recom- 
mended by  the  physicians  and  surgeons  of  the  Bath 
Hospital,  t(k  those  who  have  received  benefit  by  the 
use  of  the  Bath  waters,  in  cases  where  the  poison 
)f  lead  is  concerned,  as  plumbers,  glaziers,  paint- 
»'rs,  and  other  artificers,  who  work  in  trades  which 
..■xpose  them  to  similar  hazards,  from  the  same 
cause;  to  be  observed  by  them  at  their  return  to 
the  exercise  of  their  former  occupation. 

1.  To  maintain  the  strictest  temperance,  parti- 
cularly respecting  distilled  spirits,  which  had  bet- 
ter be  altogether  forborne. 

2.  To  pay  the  strictest  attention  to  cleanliness; 
M\A  never  suffer  paint  to  stick  about  to  daub  their 
liands:  and  particularly  never  to  eat  their  meals, 
'>r  go  to  rest,  without  washing  their  hands  and  face 
\vith  soap,  perfectly  clean. 

3.  Not  to  eat  or  drink  in  the  room  or  place 
wherein  they  work;  and  much  less  to  sulfer  any 
t"w)d  or  drink  to  remain  unused,  even  for  the  short- 
est space  of  time,  in  any  pan  of  a  room  while 
painting,  or  where  colour  stands;  and  not  to  work 
i>ii  ail  empty  stomach. 

4.  As  the  clothes  of  persons  in  this  line  (paint- 
ers, particularly)  are  generally  much  soiled  with 
colour,  it  is  recommended  for  them  to  perform 
ttieir  works  in  frocks  of  ticking,  which  may  be  fn  - 
Huently  washed,  and  c  nvenieutlj'  laid  aside  when 
Uie  workmen  go  to  their  meals,  and  again  put  on 
v*hen  they  resume  Iheir  work. 

5.  Everv  business  which  can,  in  these  branches, 
sJiould  be  performed  with  gloves  on  their  hands; 
painters,  in  performing  clean  light  work,  would 
ftiid  gloves  an  inconvenience;  but  to  avoid  the  evil 
liere  mentioned,  the  handle  of  the  brash  should  be 
often  scraped.  Woollen  or  worsted  gloves  are  re- 
eomrcended,  ns  they  may,  and  should  be  often 
washed,  after  being  soiled  wiih  the  paint,  or  even 
with  much  rubbing  against  the  metal. 

fi.  Caution  is  necessary  in  mixing,  or  even  in 
unpacking,  the  dry  colours,  that  the  fine  powder 
do  not  get  into  their  mouths,  or  be  drawn  in  by  the 
breath.  A  crape  covering  over  the  face  might  be 
oi  service;  but  care  should  be  taken  to  turn  always 
die  same  side  of  the  crape  towards  the  face,  and  to 
dean  or  wash  it  frecjuenlly. 

7.  All  artificers  should  avoid  touching  lead  when 
•iCi^  and  tliis  caution  is  especially  necessary  for 


printers  or  compositors,  who  ha'e  ot'ten  lost  tht 
use  of  their  limbs  by  handling  the  tyjies,  wher. 
drying  h)'  the  fire  after  being  washed. 

8.  Glaziers'  putty  should  never  be  made  ot 
ranulded  by  the  hand.  An  iron  pestle  and  mrrtar 
would  work  the  ingredients  together,  at  least  equal- 
ly as  well,  and  without  hazard.  It  is  necessaiy  in 
working  ])nlty  to  handle  it,  nor  is  it  usually  per- 
nicious; cleanliness  is  therefore  the  best  recom- 
mendation. 

9.  If  any  persons,  in  any  of  the  above  employ 
ments,  should  feel  pain  in  the  bowels,  with  cos- 
tiveness,  they  should  immediately  take  'ill  drops  of 
laudanum,  and  when  the  pain  is  abated,  two  table- 
spoonsful  of  castor  oil,  or  an  ounce  of  the  bittpr 
purging  salt,  dissolved  in  warm  chamomile  tea. 
If  this  does  not  succeed,  a  pint,  or  two  pints,  of 
warm  soap-suds,  should  be  thrown  up  as  a  clys- 
ter. 

10.  As  a  preventive,  two  or  three  spoonsful  ot 
salad  oil,  taken  in  a  small  cup  of  gruel,  is  likely 
to  be  of  service,  if  taken  daily,  and  steadily  pur^ 
sued. 


DISEASES  PECULIAR  TO  FEMALES. 

Hystei^ic  Jits. 

This  complaint,  called  also  the  hysteric  passion, 
appears  under  various  shapes,  and  is  often  owing 
to  a  lax  tender  habit,  obstruction  of  the  menses, 
fluor  albus,  kc. 

In  the  fit,  the  patient  is  seized  with  an  oppres- 
sion in  the  breast,  and  difficult  respiration,  accnni- 
panied  with  a  sense  of  something  like  a  ball  as- 
cending into  the  throat,  which  ])L\s  her  under  gre.-U 
apprehensions  of  being  suffocated;  there  is  a  loss 
of  speech,  and  generally  violer.t  convulsive  mo- 
tions. These,  with  a  train  of  hypochondriac  symp- 
toms, are  sufficient  to  determine  the  disease;  to 
which  may  be  added,  frequent  laughing  and  cry- 
ing, and  various  wild  irregular  actions:  after  which 
a  general  soreness  over  all  the  body  is  felt;  tlic 
spirits  are  low;  the  feet  are  cold.  The  urine  is 
clear  and  limpiii,  and  discharged  in  great  quantity. 
The  hysteric  fit  may  be  easily  distinguished  from 
fainting;  for  in  this  the  pulse  and  respiration  are 
entirely  stopped;  in  that  they  are  both  perceivable. 
Cure  and  prevention. 

Nothing  recovers  a  jierson  sooner  out  of  the  hys- 
teric fit,  than  putting  the  feet  and  legs  in  warm 
water. 

When  low  spirits  proceed  from  a  suppression  of 
the  piles  or  the  menses,  these  evacuations  must  be 
encouraged,  or  repeated  bleedings  substituted. 
When  they  take  their  origin  from  long  continued 
grief,  anxious  thoughts,  or  other  distresses  of  mind, 
nothing  has  done  more  service,  in  these  cases,  than 
agreeable  companj-,  daily  exercise,  and  especially 
long  journeys,  and  a  variety  of  amusements. 

Regimen. — A  light  animal  food,  red  w  ine,  cheer- 
«ful  company,  and  a  good  clear  air,  with  moderate 
exercise,  are  of  great  importance  in  this  disorder. 
Drinking  tea,  and  such  like  tepid  relaxing  fluids, 
should  by  no  means  be  indulged. 

The  cure  consists  in  whatever  tends  to  strength- 
en the  solids,  and  the  whole  habit  in  general;  am! 
nothing  will  effect  this  more  successiuily  than  ?i 
long-continued  use  of  the  mineral  chalybeate  win- 
ters, and  riding  on  horseback. 

Anti-hysteric  spirits. 

Take  of  proof  spirit,  I  pint,  sal  ammoniac,  2 
ounces,  assaftetida,  6  drachms,  potash,  3  ounces. 
.Mix  them,  and  draw  off,  by  distillation,  1  pini, 
with  a  slow  fire. 

The  sfiirit  is  pair  *hen  newly  distilled,  but  ac- 
quires a  considerable  tin^e  by  keeping.     The  dose 


MEDICINE. 


943 


IS  a  tea-spoonfnl  in  some  vater,  during  hysterics, 
and  the  same  to  he  taken  occasionally. 
Anli-hysteric  lulls. 

Take  of  ^OInp()un(i  piils  ofgiilianum,  2  drachms, 
rust  of  iron,  4  scruples,  syru|)  of  !;ino;er,  as  much 
HS  is  sufficient.  Form  a  mass,  which  is  to  he  made 
into  4()  pills,  of  whiclitake  4  Lit  noon,  and  at  seven 
in  the  even in;^,  every  <lav,  drinking;  after  them  half 
«  glass  of  port-wine.  Tiu'se  pills  are  excellent  in 
hysteric  affections. 

Fcetid  eii.ema. 

This  is  made  by  adding  to  the  ingredients  of  the 
common  clyster,  '2  drachu/S  of  the  lincture  of  assa- 
firtida. 

In  cases  of  hysterics  and  convulsions,  the  fretid 
enema  is  of  singular  use. 

Olriate  (Inaig-ht. 

Mix  together,  cinnamon  water,  one  ounce,  spirit 
of  caraways,  halt  an  ounce,  sulphui'ic  ether,  half  a 
drachm,  tincture  of  castor,  do.  Let  this  draught 
be  taken  every  six  hi/urs,  if  the  stomach  should  be 
alfected  by  cramp.  If  the  feet  are  cold,  bottles 
filled  with  waim  water  sliould  be  applied  to  them. 
Tonic  for  debility  in  females. 

Take  of  soft  exti'act  of  bark,  'idrachnis,  colum- 
bo,  rust  of  iron,  each  1  do.   simi)le  syrup,  as  much 
BS  is  sufficient.     Make  into   50  pills;  take  2,  and 
gradually  increase  to  5,  three  times  a  day. 
Compound  galbamim  pills. 

Take  of  galbanum,  opo[ianax,  myrrh,  sagape- 
'  num,  each  one  ounce,  assafujtida,  half  an  ounce, 
syrup  of  salfron,  as  much  as  is  sufficient.  Beat 
llirm  together.  These  pills  are  excellent  as  anti- 
hyslerics,  and  emmenagogues:  half  a  scruple,  or 
more,  may  be  taken  every  night,  or  oftener. 
Comfmnnd  spirit  of  lavender. 

Take  of  spirit  of  lavender,  three  pounds,  spirit 
of  rosemar)',  one  pound,  cinnamon,  half  an  ounce, 
nutmeg,  the  same,  red  Sanders,  three  drachms. 
Digest  for  ten  days,  and  then  strain  off.  This  is 
often  taken  upon  sugar,  and  is  a  salutary  cordial, 
far  preferable  to  drams,  which  are  too  often  had  re- 
coui'se  to  by  \iersons  feeling  a  great  sinking  or  de- 
pi   ssioti  of  the  spii'.ts. 

Infusion  of  senna,  -witli,  tamarinds. 

Add  to  the  int'usion  of  senna,  before  it  be  strain- 
ed, an  ounce  of  tamarinds;  then  strain.  This  forms 
a  mild  and  useful  purge,  excellently  suited  for  deli- 
eale  stomachs,  and  intiammatory  diseases.  The 
taste  of  the  senna  is  well  covered  by  the  aromatic 
sugar,  and  by  the  acidity  of  the  tamarinds.  An 
ounce  is  a  convenient  puige. 

Mild  purgative. 

Take  of  manna,  2  oz.  tamarinds,  1  oz.  rose  wa- 
t»r,  I  oz.  Boil  the  rose  water  and  tamarin  \s  to- 
gether for  a  quarter  of  an  hour,  ti»en  add  the  man- 
na. Three  table-spoonsful  to  be  taken  every  3 
bours,  until  a  motion  is  obtained.  Less  i3  to  be 
given  to  a  child. 

Fluor  albus,  or  -whites. 

The  fluor  albus  is  a  flux  of  thin  matter,  of  a  pel- 
lucid or  white  colour;  sometimes  it  is  greenish  or 
yellow,  sharp  and  corroding,  often  foul  and  ftfilid; 
jspecially  if  it  be  of  any  long  stainling. 

Tedious  lab  /urs,    fre(pienl  miscarriages,  immo- 
derate iiowings  of  tlie  menses,  profuse  evacuations, 
poor  diet,  an  inactive  and  sedentary  life,  are  the 
causes  which  generally  produce  this  disease. 
Regimen,  idc. 

The  diet  should  be  nounsiiing;  milk  with  isin-  \ 
^'lass  boiled  in  it,  jellies,  sago,  broths,  and  light 
meats,  red  port  wine  in  moderation,  chalybeate  ' 
waters,  moderate  exercise,  and  frequent  ablution  ! 
ot  the  parts  should  be  recoiniuemled.  A  slaiiding 
posture  of  body  long  continued,  violent  dancing,  i 
or  n/ich  walkiui,  must  be  forbidden.  j 


JlstringeiU  inection. 

To  restore  tone  to  the  parts,  it  will  be  necessarr 
three  or  four  times  a  day,  to  inject  a  portion  ct 
liie  following  mixture,  by  means  of  a  syringe. 

Hub  together  in  a  mortar,  white  vitriol,  1  drachm, 
sugar  of  lead,  10  ;;rains,  water,  2  drachms.  Mix 
the  whole  with  a  pint  of  distilled  water. 

Another. — Mix  together  1  drachm  of  ])owdered 
alum,  with  I  pint  of  decoction  of  oak-l)ark.  Inject 
as  above.  ^ 

Tonic  and  astringent  pills. 

Take  of  gum  kino,  and  exti'act  of  Peruvian 
bark,  each,  1  drachm,  grated  nutmeg,  1  scruple, 
\)OW(lereil  alum,  t^  drachm,  syrup,  in  sufficiency  to 
form  a  mass,  which  is  to  be  divided  into  36  ])ills. 
Three  of  these  are  to  be  taken  at  eleven,  forenoon, 
and  five  in  the  afternoon;  being  taken  two  hours 
bjfore  dinner,  three  hours  afterwards  washed 
down  by  a  glassful  of  good  port  wine.  Recourse 
may  at  tlie  same  time  be  had  to  tincture  of  Peru- 
vian bark,  to  preparations  of  steel,  and  mineral 
waters. 

Preve7ition. — Females  aftVicled  with  this  disor- 
der should  by  no  means  indulge  in  the  too  free  use 
of  tea,  or  other  warm  slops  of  a  relaxing  nature. 
They  should  sleep  on  a  matrass,  rise  early,  and 
take  such  exercise  as  may  be  convenient,  and,  if 
possible,  on  horseback.  Cold  bathing  should  also 
be  used  as  often  as  convenient.  In  winter  a  flannel 
shift  ought  to  be  worn. 

Immoderate  flow  of  the  menses. 

When  the  menses  continue  too  longy  oi' come  on 
too  frequently  fo"  the  strength  of  the  patient,  they 
are  said  to  be  immoderate,  and  are  generally  occa- 
sioned by  weak  vessels,  thin  blood,  or  a  plethoric 
habit.  This  often  happens  in  delicate  women,  who 
use  enervating  liquids  too  freely,  especially  lea.  It 
also  arises  in  consequence  of  abortions,  and  some- 
times attends  women  who  are  oidiged  to  work 
hard. 

Venesection  may  be  resorted  to,  when  the  pa- 
tient is  of  a  full  and  I'obust  habit;  and,  where  the 
haemorrhage  is  excessive,  opiates  are  of  great  use. 
Astringent  fomentations. 

Astringent  fomentations  m:iy  often  be  very  pro- 
perly prescribed.  Cloths  diiqied  in  decoction  of 
oak  or  Peruvian  bark,  with  tlie  addition  of  a  small 
quantity  of  brandy,  or  red  wine  and  vinegar,  will 
answer  the  purpose  extremely  well. 
Astringent  injeclion. 

Where  the  hxinorrhage  is  profuse,  and  resists 
the  usual  means  now  recommended,  it  will  be  ne- 
fiessary  to  throw  up  the  following  astringent  injec- 
tion into  tlie  uterus  from  time  to  time.  Take  of 
decoction  of  bark,  1  pint,  alum  in  powder,  3  drs. 
Mix,  and  use  as  an  injectioTi,  three  times  if  ne- 
cessary . 

Regimen,  He. — To  confirm  the  cure,  and  pre- 
vent a  relapse,  the  body  should  be  strengthened  by 
proper  exercise,  mineral  waters,  a  light  but  nour- 
ishing diet;  such  as  light  broths,  red  port  wine  iu 
moderation,  and  an  easy  cheertul  mind. 

VViien  an  immoderate  flu'c  of  the  menses,  or 
floodings  after  abortion,  is  either  attended  with  or 
preceded  by  acute  pain,  not  intiammatory,  in  the 
lower  part  of  the  back  or  belly,  and  returns  with 
greater  violence,  as  the  discbarge  comes  on,  opium 
will,  in  such  a  case,  answer  better  than  astringenis, 
and  may  be  given  in  clysters,  composed  of  3  oi.  of 
infusion  of  roses,  willi  a  draclim  of  laudanum. 
Green  sickness. 

This  disease  is  commonly  attended  with  pletho- 
ra, lislh'ssness  to  motion,  a  heaviness,  paleness  of 
complexion,  and  pain  in  the  back  and  ijiiis,  also 
lr.eiui.rihages  at  tlie  nose,  [lains  in  tlie  heaii,  with 
a  great  sense  of  weight  across  tiie  eyes,  loathing 


244 


LTNIVEUSAI.  RECEIPT  BOOK. 


of  fr)od,  a  quick  and  weak  pulse,  floor  alb  us,  hec- 
jc  heats,  coughs,  and  nysteric  fits. 

There  is  often  indigestion  and  costiveness,  with 
a  preternatural  appetite  for  chalk,  lime,  and  otlier 
absorbents. 

Regimen,  i^c. — The  diet  ought  to  be  nutritive 
•nd  generous,  with  a  moderate  use  of  wine.  Exer- 
cise ought  also  to  be  daily  used,  and  |)articularly 
on  horseback.  The  mind  should  likewise  be  kept 
jnused  by  associating  with  agreeable  company. 
Chalybeate  pills. 

Mix  together  extract  of  bark,  and  sulphate  of 
iron  fgreen  vitriol),  each  1  scruple;  sub-carbonate 
of  soda,  l.S  grains;  powdered  myrrh,  30  grains. 
Add  syrup  of  ginger  to  form  the  whole  into  a  mass, 
which  divide  into  34  pills.  After  the  stomach  has 
been  cleansed  by  a  gentle  emetic,  two  of  tliese 
are  taken  two  or  three  times  a  day,  taking  care  to 
wash  tiiem  down  with  nearly  a  wine-glassful  of  the 
following 

Tonic  draught. 

Mi.x  tv^gether  compound   tincture  of  Peruvian 
bark,  and  compound  tincture  of  cardamoms,  each, 
I  oz.;  compound  infusion  of  gentian,  1  pint. 
Chalybeate  draught. 

Pour  15  drops  of  tincture  of  muriate  of  iron  into 
%  glassful  of  cold  water,  or  a  decoction  of  Peru- 
vian  bark.     Drink  this  twice  or  thrice  a  day,  au 
hour  before,  or  two  hours  after  eating. 
Tim  ture  of  iodine. 

In  many  cases  of  green  sickness,  attended  witli 
symptoms  of  approaching  consumption,  and  also 
in  incipient  phthisis,  tlie  saturated  tincture  of 
iodine  may  be  administered  with  great  efl'ect. 

When  taken  internally,  it  is  very  beneficial  in 
dispersing  wen.  Ten  drops  of  the  saturated  tinc- 
ture, taken  three  times  a  day,  will  effectually  re- 
move the  complaint,  in  the  course  of  five  or  six 
weeks. 

Cessation  of  the  menses. 

The  constitution  undergoes  a  very  considerable 
change  at  the  critical  period  when  menstruation 
ceases;  and  it  often  happens  that  chronic,  and 
sometimes  fatal  complaints  arise,  if  care  is  not 
taken  when  tliis  natural  discharge  terminates.  It 
.seldom  stops  all  at  once,  but  gradually  ceases, 
being  irregular  both  as  to  quantity  and  time. 

Regimen,  &c. — When  the  disappearance  is  sud- 
den, in  females  of  a  plethoric  habit,  malt  liquors, 
wine,  and  animal  food,  ought,  for  a  time,  to  be  ex- 
cluded from  their  diet.  They  should  likewise 
avoid  all  liquors  of  a  spirituous  nature.  Regular 
exercise  should  be  taken,  and  the  body  constantly 
kept  open  by  the  tincture  of  senna,  Epsom  salts,  or 
any  other  mild  laxative  medicine. 

If  giddiness,  and  occasional  pains  in  the  head, 
>ffect  tlie  patient,  or  if  there  be  a  visible  fulness  in 
the  vessels,  the  application  of  leeches  to  the  tem- 
ple, will  be  found  very  beneficial;  and  if  ulcers 
should  break  out  in  the  legs,  &c.  they  ought  by  no 
means  to  be  healed  up,  unle.'s  a  salutary  drain,  by 
means  of  an  issue,  be  established  in  some  other  part. 
Dropsy. 

Dissolve  an  ounce  of  saltpetre  in  a  pint  of  cold 
water;  take  a  wine-glassful  every  morning  and 
evening ;  6  oz.  will  perfect  the  cure  m  about  six 
weeks. 

For  vormtine;  aifnng  pregnancy. 

The  morning  sickness  is  one  ot  the  most  painful 
feelings  attendant  on  the  pregnant  state;  and  it  is 
one  of  those  which  medicine  commonly  fails  to  re- 
lieve. A  cup  of  chamomile,  or  peppermint  tea, 
taken  when  first  waking,  and  suflFering  the  patient 
lo  he  still  for  an  hour,  will  sometimes  alleviate  the 
distressing  sickness:  but  should  it  recur  dui'ing 
the  day,  these  means  seldom  succeed. 

Two  or  lliree  spoonsful  of  tlie  following  mixture 


should  then  betaken,  either  occasionally  or  v/iitt. 
the  vomit'ng  and  heartliurn  are  more  continual, 
immediately  after  evei-y  meal: — Take  of  calcined 
magnesia,  1  dr.;  distilled  v.aler,  6  oz. ;  aromatic 
tincture  of  rliatanv,  6  dr.;  water,  pure  ammonia, 
1  dr.     Mix. 

.rlnother. — Dr  Scellier  extols  the  following  mix- 
ture as  a  remedy  for  nausea  and  vomiting,  during 
the  period  of  pregnancy.  Take  of  lettuce-water, 
4  oz.;  gum  arabic,  1  sci-uple;  syrup  of  white  poj)- 
pies,  syrup  of  marsh-meadow  root,  each,  2  oz.; 
Prussic  acid,  4  drops.  Let  an  apothecary  prepare 
the  mixture.  A  l.ible-spoonful  is  to  be  taken  eveiy 
half  Lour  when  the  vomiting  is  present. 

If  the  lettuce-water  cannot  be  obtained,  8  grains 
of  the  inspissated  white  juice  (lactuarium),  dis- 
solved in  4  oz.  of  water,  may  be  substituted  foi  it 
Jinother. — The  saline  mixture,  in  a  state  of  effer- 
vescence, with  a  pill  of  one  or  two  grains  of  lactua- 
rium,  is  by  some  preferred  to  the  above  composi- 
tion. When  the  matter  brought  up  is  acid,  a  weak 
solution  of  the  carbonate  of  sooa  may  be  substituted 
for  the  saline  mixture. 

To  yliex'e  sickness  and  qualms  in  pregnancy. 
Take  of  infusion  of  quassia,  1  oz.;  cinnamon  wa- 
ter, 4  dr.;  compound   spirit  of  ammonia,  20  drops 
prepared  oyster  shells,  2  gr.  Make  into  a  draught 
to  be  taken  at  twelve  and  seven  o'clock  every  day. 
For  heartburn  during  pregnancy. 
Take  of  solution  of  ammonia,  calcined  magnesia, 
each,  1  dr.;  cinnamon   water,  2  oz.;  common   wa- • 
ter,  6  oz.     The  dose  is  a  table-spoonful  as  often  as 
required. 

Head-ache. 
When  head-ache  or  drowsiness  prove  trouble- 
some to  a  pregnant  woman   of  robust  habit,  a  few 
ounces  of  blood  should  be  taken  from  the  arm.     11 
she  be  of  a  weak  or  irritable  habit,  leeches  ought 
to  be  applied   to  the  temjdes.     In  both  cases,  the 
bowels  should  be  opened  by  Epsom  sails,  or  some 
other  gentle  laxative  medicine. 
Hysteria. 
When  hysteria,  or  fainting  o  curs,  the  pregnani 
patient  should  be  placed  in  a  horizontal  position  io 
the  open  air.     When   she  is  a  little   recovered,  s 
glass  of  wine  in  a  little  cold  water  should  be  ad- 
ministered, or,  w  hat  is  perhaps  better,  a  few  drops 
of  the  spirit  of  hartshorn  in  a  glass  of  water. 
Costiveness  and  piles. 
To  prevent  these,  women  in  a  pregnant  state 
should  make  frequent  use  of  the  following  elec- 
tuary: 

Mix  together  in  a  marble  mortar,  2  ounces  of 
the  electuary  of  senna,  half  a  drachm  of  powder  of 
jalap,  two  drachms  of  cream  of  tartar,  and  half  an 
ounce  of  syrup  of  roses.  Half  a  tea-spoonful  lo  be 
taken  every  night  at  bed-time,  or  oftener,  as  long 
as  the  above  complaints  continue. 

Pregnant  women  should  be  particularly  carefiil 
not  to  use  aloes  as  a  purgative,  this  medicine  being 
very  apt  to  increase  the  piles.  The  same  caution  is 
necessary  with  respect  to  Anderson's  and  Scott's 
pills,  the  basis  of  both  which  is  aloes.  If  the  piles 
should  prove  so  very  troublesome  as  to  prevent  tlie 
patient  from  sitting  comfortably,  leeches  ought  to 
be  applied  to  the  part;  in  all  other  cases,  simple 
ablution  with  cold  water,  with  the  use  of  purga- 
tives as  above  directed,  will  be  sufficient. 
Troublesome  itching'a. 
Cooling  laxatives  are  likewise  proper  in  this 
place;  also  frequent  ablution  with  cold  or  luke- 
warm water.  If  the  itching  does  not  speedily 
abate,  a  lotion  is  to  be  applied  to  the  parts,  twie« 
a  day,  consisting  of  a  drachm  of  sugar  of  lead  in  a 
pint  of  distilled  water. 

Sivellings  of  the  feet  and  ancles. 
Pregnant  women  are  usually  free  from  this  >u>ia< 


MEDICINE. 


S4t 


(daint  in  the  mnrning;;  but  suffer  a  good  deal  from 
it  towards  iiij^lit. 

Pririfeiitinn. — In  the  commencement  it  will  be 
merely  re(|uisile  fnrtbe  imtient  to  use  a  foot-stool, 
when  sitting,  so  tliat  bcT  feet  may  never  be  in  a 
liana;ing  );osit.ion  for  any  lent;tli  of  time. 

Kemedij. — If  there  should  he  great  distention,  so 
as  to  give  the  sensation  of  almost  bursting,  slight 
scarification  ougiit  to  be  made  with  the  edge  of  a 
lancet;  and  flannels,  wrung  out  of  a  iiot  fomentation 
of  chamomile,  are  soon  after  to  be  applied.  It  is 
almost  unnecessary  to  siate,  that  ibis  complaint  in- 
valuably disappears  at  the  period  of  delivery. 

Cram/j  oftlie  legs  and  tliiglis .  ( 

Thiscom[lHint  may  be  speedih'  relieved  by  rub- 
bing the  part  affected  with  the  f  )llowing  liniment: 
Mix  together,  (by  shaking  in  a  ]thial)  laudanum,  ^ 
an  oz. ;  tineture  of  camphor,  1  oz.;  and  sulphuric 
ether,  ^  an  oz. 

Cramp  in  the  stojnach. 

This  is  to  be  avoiile<l  by  proper  attention  to  diet, 
which  shoubl  not  be  of  a  flatulent  nature,  or  too 
hard  of  digesliou.  Attention  is  likewise  to  be  paid 
to  the  strite  of  the  bowels. 

Disteiidou  and  cracking  of  the  shin. 

This  is  very  apt  to  occur  in  the  latter  months  of 
gi  station,  accoinpanie<l  sometimes  with  considera- 
b\f.  soreness.  It  is  to  be  relieved  by  freiiuent  fric- 
ti  .11  with  warm  oil. 

Distention  of  veins. 

The  veins  of  the  legs,  thighs,  and  belly,  are  apt 
tc  become  eidarged  in  the  latter  stages  of  preg- 
nancy. Although  no  bad  conseijuence  ever  attends 
this,  it  will  be  necessary  sometimes  to  relieve  it  by 
moderate  bleeding,  and  by  repealed  small  doses  of 
infusion  of  senna,  mixed  with  Epsom  salts;  at  the 
same  time  using  a  spare  diet.  The  distended 
^ein  may  frequently  be  relieved  by  the  application 
«jf  a  pi-etty  tight  bandage. 

Jncontinency  of  urine. 

This  very  uncomfortable  complaint  is  to  be  re- 
lieved by  a  frequent  horizontal  position,  butcannot 
be  entirel)'  remedied  but  by  delivery.  Strict 
a**ention,  however,  ought  to  be  paid  to  cleanliness, 
and  much  comfort  will  be  felt  by  the  use  of  a  large 
sponge  properly  fastened. 

Restlessness  and  -want  of  sleep. 

In  this  case,  cooling  laxative  medicines,  as  the 
infusion  of  senna,  with  Ei»som  salts,  ought  fre- 
quently to  be  used.  If  relief  be  not  soon  obtained, 
small  quantities  of  blood  are  to  be  taken  from  the 
patient.  Opiates  ought  never  to  he  used,  as  they 
tend  only  to  increase  the  febrile  state  of  the 
(latienL 

Cojwidsions. 

When  a  female  is  disposed  to  this  complaint 
from  a  plethoric  habit,  there  will  be  great  fulness 
jud  giddiness  in  the  head,  in  the  latter  months  of 
gestation;  also  drowsiness,  wi'h  a  sensation  of 
weight  in  the  forehead  when  she  stoops,  or  bends 
forwai'd,  accompanied  sometimes  by  imijertect 
vision,  and  the  ajypearance  of  atoms  floating  before 
the  ej'es.  In  such  a  case,  10  or  12  oz.  of  blood 
ought  to  be  taken  from  the  arm,  and  the  bowels 
lire  afterwards  to  be  kept  open  by  frequent  and 
sniall  doses  of  infusion  of  senna,  mixed  with  E|)- 
•om  salts,  until  the  above  symptoms  entirely  dis- 
appear. Wine,  S[)irituous  anil  malt  liquors,  and 
sujid,  or  animal  food,  are  likewise  to  be  avoided. 

When  convulsions  have  occurred,  and  when 
tliere  is  reason  to  believe  that  they  are  owing  to 
ij'ritation,  rather  than  plethora,  it  will  likewise  be 
necessary  to  bleed  the  patient  in  a  small  degree, 
both  from  the  arm,  and  by  tlie  application  of 
ieeclies  to  the  temples.  The  bowels  are  also  to 
je  kept  perfectly  open,  and  a  common  clyster, 
eontaiuing  from   half  a  dt  jchm  to  a  drachm  of 


laudanum,  is  to  be  administered.  The  ■warm  bath 
is  lik(>wise  exceedingly  useful;  at  the  same  time 
taking  care  to  strengthen  the  habit  as  much  at 
possible. 

The  milk  fever. 

This  fever  generallj  arises  about  the  third  CT 
fourth  day  after  delivery.  The  symptoms  are  pain 
and  distention  of  the  breasts,  shooting  frequently 
towards  the  arm-pit.  Sometimes  the  breasts  be- 
come hard,  hot,  and  inflamed.  It  generally  con- 
tinues a  day  or  two,  and  ends  spontaneously  by 
copious  sweats,  or  a  large  quantity  of  pale  urine. 
Remedies. 

If  it  should  prove  violent,  especially  in  young 
women  of  a  plethoric  constitution,  we  should  a'jate 
the  inflammation  by  bleeding;  tliis,  however,  is 
rarely  necessary.  But,  in  every  constitution,  the 
body  must  be  kept  open  by  gentle  cooling  laxatives, 
or  clysters.  The  breasts  should  be  often  drawn 
either  by  the  child,  or,  if  the  mother  does  not  de- 
sign to  give  suck,  by  some  proper  person.  If  the 
breasts  are  hard,  very  turgid,  or  inflamed,  emol- 
lient fomentations  ought  to  be  applied  to  them. 
The  common  poultice  of  bread  and  milk,  with  the 
addition  of  a  little  oil,  may  be  vised  on  thi»  occa- 
sion; and  warm  milk,  or  a  decoction  of  elder- 
flowers,  for  a  fomentation. 

Regimen. 

The  patient  should  use  a  thin,  slender  diet,  con- 
sisting only  of  panada,  or  some  other  farinaceous 
substances.     Her  drink  may  be  barley-water,  milk 
and  water,  weak  tea,  or  the  like. 
Inflamed  breasts. 

When  the  breasts  tumefy,  and  begin  to  be  uiw 
easy,  a  few  days  after  deliveiy,  from  the  milk  stag- 
nating, gentle  diaphoretics,  and  purgatives  are  to 
be  used,  and  camphorated  s[)irit  of  wine  is  to  be 
applied,  or  warm  clotiies,  dipt  in  brandy,  are  to  be 
put  to  the  arm  pits.  Should  pain  with  inflamma- 
tion come  on,  ajiply  a  poultice  of  bread,  milk,  anc 
oil,  and  an  emollient  fomentation;  and  in  case  su[>- 
puration  can.iot  be  prevented,  it  must  be  treated 
accordingly.  But,  in  general,  it  is  much  better  to 
let  the  tumour  break  of  itself,  than  to  open  it.  The 
ulcer  is  afterwards  to  be  treated  according  to  the 
common  rules  for  disorders  of  that  kind. 

If  there  be  only  a  hardness  in  the  breast,  from 
coagulate<l  milk,  emollient  cataplasms  and  fomen- 
tations are  to  lie  used,  likewise  fresh  linseed  oil, 
by  way  of  liniment. 

Sore  nippies. 

Chapped  or  sore  nipples  are  very  frequent  with 
those  who  give  suck.  In  this  case  the  olive  oil  is 
a  very  proper  a|)plication;  or  fresh  cream  spread 
upon  flue  linen;  or  a  solution  of  gum  arable  in 
water. 

Il  IS  almost  needless  to  observe,  that,  whatever 
applications  be  made  u.=e  of  to  the  nipples,  they 
ought  always  to  be  washed  off  before  the  child  is 
permitted  to  suck. 

Puerperal  fever. 

Puerperal  fever  commonly  begins  with  a  rigor, 
or  chilliness,  on  the  first,  second,  or  third  day  after 
delivery;  followed  by  a  violent  pain  and  soreness 
over  the  belly.  There  is  much  thirst;  pain  in  the 
head,  chiefly  in  the  foreheail,  and  parts  about  the 
eyebrows;  a  flushing  in  the  face;  anxiety;  a  hot  dry 
skin;  quick  and  weak  pulse,  though  s  .metimes  il 
will  resist  the  finger  pretty  strongly;  a  shortness  in 
breathing;  high-coloured  urine,  and  a  supi>ression 
of  the  natural  disciiarge.  Sometimes  a  vomiting 
and  purging  attend  from  the  first,  but  in  gene- 
ral, in  the  beginning,  the  belly  is  costive:  however, 
when  the  disease  -iroves  fatal,  a  diarrhcea  generally 
supervenes,  and  iie  stools  at  last  become  involun- 
tary. 

'I'he  cause   of   this  fever  has  been  commonly 

K2 


546 


UNIVERSAL  RECEIPT  HOOK. 


ascribed  eillicr  to  a  suppression  of  the  natural  dis- 
charge, ail  inflammation  in  the  wonih,  or  a  reten- 
tion of  the  milk. 

.   JlemeiUes. 

If  the  belly  be  costive,  an  emnllient  opening 
clyster  is  to  be  adminislereil;  and,  if  stools  and  an 
aljatement  of  the  pain  be  not  procured  thereby, 
immediate  recourse  is  to  be  had  to  catiiarlics,  and 
repeated  blecdinjij  from  the  arm.  Those  to  be  re- 
commended are,  Epsom  salts  and  infusion  of  sen- 
na, or  castor-oil;  either,  in  suff.eient  (juaiility. 

After  tlie  intestinal  canal  is  sufficiently  cleared, 
and  the  pain  abates,  a  gentle  diaphoi-jsis  is  to  be 
encouraged  by  such  medicines  as  neither  bind  the 
body,  nor  are  heating.  This  intention  is  best 
answered  by  small  doses  of  ii)ecacuanha,  tartar 
emetic,  or  antimonial  wine,  combined  with  a  few 
drops  of  laudanum,  and  given  about  once  or  twice 
in  liie  course  of  tlie  twenty-four  hours.  In  the 
intermediate  spaces  of  time,  interpose  saline 
dranglits. 

Res^imtn. 

The  patient's  drink  should  consist  of  i)ure  water 
with  a  toast  in  it;  barley  water,  either  by  itself,  or 
with  the  addition  of  a  little  nitre;  whey  njade  with 
rennet  or  vinegar;  milk  and  water;  lemonade;  a 
slight  infusion  of  malt;  and  mint  or  sage  tea. 


MAJTAGEMENT  AND  DISEASES  OF  ClIILimEX. 


Infant  7iursing: 
A  child,  when  it  comes  into  the  world,  should 
De  laid  (for  the  first  month)  upon  a  thin  m;ulrass, 
rather  longer  that  itself,  which  the  nurse  may 
sometimes  keei)  ui)on  her  lap,  that  tlie  child  may 
always  lie  straight,  and  only  sit  up  as  the  nurse 
slants  the  maltrass.  To  set  a  child  ipiite  upright 
before  the  end  of  the  first  mouL'i,  is  hurtful.  Af- 
lerwards,  the  nurse  may  begin  to  set  it  up  and 
dance  it  by  degrees:  and  it  must  be  kept  as  dry  as 
possible. 

Friction. 
The  clothing  should  be  very  light,  and  not  much 
longer  than  the  child,  that  the  legs  may  be  got  at 
with  ease,  in  order  to  hive  them  often  rulibed  in 
the  day  with  a  warm  hand  or  flannel,  and  in  par- 
ticular the  inside  of  them.  Rubbing  a  cliild  all 
over,  takes  off  scurf,  and  makes  the  blood  cir- 
culate. 

Rubbing  the  ankle-bones  and  inside  of  the  knees 
will  strengthen  those  parts,  and  make  the  child 
stretch  its  knees,  and  keep  theia  flat, 
^usition. 
A  nm-se  ought  to  keep  a  child  as  little  in  her 
arms  as  possible,  lest  the  legs  should  be  crampeil, 
and  the  toes  turned  inwards.  Let  her  always  keep 
the  child's  legs  loose.  The  oftener  the  posture  is 
changed,  the  better. 

Exercixe. 
By  slow  degrees  the  infant  should  be  accustomed 
to  exercise,  both  within  doors  and  in  the  open  air; 
but  he  never  should  be  moved  about  immediately 
after  sucking  or  feeding:  it  will  be  apt  to  sieken 
him.  Exercise  shouUl  be  given  by  carrying  him 
«»bout  and  gently  dandling  him  in  his  niotiier  or 
lurse's  arms;  but  dancing  him  up  and  down  on  the 
knee  is  very  fatiguing  for  a  young  child. 
To  prevent  distortion. 
Tossing  a  child  about,  and  exercising  it  in  the 
open  air  in  tine  weallier,  is  of  the  greatest  service. 
In  cities,  children  are  not  to  be  kept  in  hot  rooms, 
but  to  have  as  much  air  as  (jossible.  Want  of  ex- 
ercise is  the  cause  ol  rickets,  large  heads,  weak 
joints,  a  contract<'d  breast,  ami  uiseased  lungs,  be- 
sides a  numerous  train  of  other  evils. 


Reiideririg  cidhlren  luirrly. 
Endeavour  to  harden   the  body,  but  without   r* 
soiling  to  any  violent  tneans.      All  altem\)ts  to  reii 
der   chilih-en    hardy,    must    be    made   by   gradu;vl 
steps.      Nature   admits   of  no   sudden   transitions. 
For  instance,  ir.iants  should,  by  imi)erciptible  de- 
grees, be  inured  to  the  cool,  and  then  to  the  idle' 
liath;  at  the  same  time,  attention   must  be  paid   tt- 
their  previous  management.     If  they  have  hitherto 
been  accustomed  to  an  effeminating  treatment,  anc' 
should   he   suddenly  suiijected   to  an  o)>posite  ex- 
treme, such  a  cliange  would  be  attended  with  dan- 
ger.     \A  hen  children  have  once  been  accustomei! 
to  a  hardy  system  of  education,  such  a  plan   must 
be  strictly  adhered  to. 

Cleanliness  and  bathing. 
The  child's  skin  is  to  be  kept  perfectly  clean  by 
washing  its  limbs  morning  and  eveniii";,  and  like- 
wise its  neck  and  ears;  beginning  with  warm  wa- 
ter, till  by  degrees  he  will  not  only  bear,  but  like 
to  be  washed  with  cold. 

After  he  is  a  month  old,  if  he  has  no  cough,  fe- 
ver,, nor  eruption,  the  bath  should  be  colder  and 
colder,  (if  the  season  is  mild),  and  gradually  it 
may  be  used  as  it  comes  from  the  fountain.  After 
carefully  drying  the  whole  body,  head  and  limbs, 
another  dry  soft  cloth,  a  little  warmed,  should  l)e 
used  gently,  to  take  all  the  damp  from  the  wrinkles 
o:-  fat  ()ari:.  that  fold  together.  I'hen  rub  the  limbs; 
i  but  when  the  body  is  rubbed,  take  special  care  not 
to  press  upon  the  stom;ich  or  belly.  On  thess 
parts  the  hand  should  move  in  a  circle,  because 
the  bowels  lie  in  that  direction.  If  the  skin  is 
chafed,  hair-powder  is  to  be  used.  The  utmost 
tenderness  is  necessary  in  drying  the  head,  and  no 
binding  should  be  made  close  about  it.  Stpieezing 
the  head,  or  combing  it  roughly,  may  cause  dread- 
ful diseases,  and  even  the  loss  of  reason.  A  small 
soft  brush,  lightly  applied,  is  safer  than  a  comb. 
Clean  clothes  every  morning  and  evening  will  tend 
greatly  to  a  child's  health  and  comfort. 
JJres-i. 
With  regard  to  the  child's  dress  in  the  day,  let 
it  be  a  shirt,  a  petticoat  of  fine  flannel,  two  or  three 
inches  longer  than  the  chilli's  feet,  with  a  dimity 
top  (commonly  calleil  a  bodice-coat),  to  tie  behind. 
Over  this  put  a  robe  or  frock,  or  whatever  may 
b„  convenient,  provided  it  is  fastened  behind, 
and  not  much  longer  than  the  child's  feel,  thai  his 
motions  may  be  strictly  ol>served. 

Caps  may  be  worn  till  the  hair  is  sufficiently 
grown,  but^by  no  means  till  the  child  has  got  most 
of  its  teeth. 

The  dress  for  the  night  may  be  a  shirt,  a  blan- 
ket to  tie  on,  and  a  ihin  gown  to  tie  over  the 
blanket. 

The  act  of  dresst?t.g: 
Some  people  in  dressing  an  infant,  seem  in  such 
haste  as  lo  toss  him  in  a  way  tiiat  mubt  fatigue  and 
harass  him.     The  most  tender  deliberation  should 
be  observed.     In  adslition  to  this  hurried  dressing, 
his  clothes  are  often  so  tight  that  he  frets  and  roars. 
Pins  should   never  be  used  in  an  infant's  clothes, 
and  every  string  should  be  so  loosely  tied  that  one 
might  get  two  fingers  between  it  and  the  part  where 
it  is  fixed.      Haiidages  round   the   head   should  bt 
strictly  forbidden.      Many   instances  of   idiotisin, 
fits,  and  deformity,  are  owing  to  tight  bandages. 
•S/ee/j. 
Infants  cannot  sleep  too  long:  and  it  is  a  favoura- 
ble symptom,   when    they  enjoy  a  calm   and   long- 
conli'nued  rest,  of  whicL  they  should  by  no  means 
l)e  deprived,  as  this  is  the  greatest  support  granted 
lo  them  by  nature.     A  child  lives  comparatively 
miah   laster   than   an   adult;  its  blood  Pows  more 
I  rapidly;  and  eveiy  stimulus  operates  mure  power- 


MEDICINE. 


247 


filly.  Sleep  promotes  a  more  calm  and  nnifnrm 
circulation  of  the  blood,  and  it  facilitates  assimi- 
lation of  the  nutriment  received.  The  horizontal 
posture,  likewise,  is  the  most  favourable  to  the 
fjrowth  and  bodily  development  of  the  infant. 
Duration  of,  and  time  for  sleep. 
Sleep  ought  to  be  in  proportion  to  the  age  of  the 
infant.  After  an  uninterrupted  rest  of  nine  months 
in  the  womb,  this  salutary  refreshment  sliould 
lor.tinue  to  till  up  the  greater  part  of  a  child's  ex- 
istence. A  continued  watclifulness  of  twenty-four 
hviurs  would  prove  destructive.  After  the  age  of 
six  months,  the  periods  of  sleep,  as  well  as  all 
other  animal  functions,  may  in  some  degree  be 
regulated;  yet,  even  then,  a  child  should  be  suffer- 
ed to  sleep  the  whole  night,  and  several  hours  both 
in  the  morning  and  afternoon.  Mothers  and 
nurses  should  endeavour  to  accustom  infant^  from 
the  time  of  their  birth,  to  sleep  in  the  nis-ht  pre- 
ferably to  the  day,  and  for  this  purpose  tiiey  ought 
to  remove  all  external  impressions  which  may  dis- 
turb tiieir  rest,  such  as  noise,  light,  !kc.  but  espe- 
cially net  to  obey  every  call  for  taking  them  up, 
and  giving  food  at  improper  times.  After  the  se- 
cond year  of  their  age,  thev  will  not  instinctively 
require  to  sleep  in  the  forenoon,  tliough  after 
diiiner  it  may  be  continued  till  the  third  and 
fourth  year  of  life,  if  the  child  shows  a  particular 
inclination  to  repose;  because  till  that  age,  the  full 
half  of  its  time  may  safely  be  allotted  to  sleep. 
From  that  period,  however,  it  ought  to  be  shorten- 
ed for  the  space  of  one  hour  with  every  succeeding 
year;  so  that  a  child  of  seven  years  old  may  sleep 
about  eight,  and  not  exceeding  nine  hours;  this 
proportion  may  be  continued  to  the  age  of  ado- 
lescence, and  even  manhooil. 

Axuaki.ng  suddenly. 

To  awaken  childi'en  from  their  sleep  with  a 
sa-ise,  or  in  an  imjjetuous  maimer,  is  extremely  in- 
jtidicious  and  hurtful,  nor  is  it  proper  to  carrv  tliem 
from  a  dark  room  immediately  into  a  glaring  light, 
against  a  dazzling  wall;  for  the  sudden  impres- 
sion of  light  debilitates  the  organs  of  vision,  and 
lays  the  foundation  of  weak  eyes,  from  early  in- 
fancy. 

Restlessness  at  -night. 

An  infant  is  sometimes  very  restless  at  night,  and 
it  is  generally  owing  eilher  to  cramming  him  with 
a  heavy  supper,  tigiit  night  clothes,  or  being  over- 
heated by  too  many  blankets.  It  may  also  proceed 
from  putting  him  to  sleep  too  early.  He  should 
be  kept  awake  till  the  fatmily  are  going  to  rest,  and 
the  house  free  tVom  noise.  Undressing  and  bathing 
will  wean'  and  dispose  him  for  sleep,  and  the  uni- 
versal stillness  will  promote  it.  This  habit  and  all 
others  depend  on  attention  at  first.  Accustom  him 
Jo  regular  nours,  and  if  he  has  a  good  sleep  in  the 
forenoon  ftiid  afternoon,  it  will  be  eas_v  lo  keep 
liim  biisk  all  the  evening.  It  is  riglit  to  offer  him 
drink  when  a  young  infant;  and  more  solid,  though 
simple  food,  when  he  is  going  to  bed,  after  he  is 
two  or  three  months  old.  but  do  not  force  him  to 
receive  it;  and  never  let  any  thing  but  the  pre- 
scription of  a  physician  in  sickness,  tempt  the 
nurses  to  give  him  wine,  spirits,  or  any  (liiig  to 
n.ake  him  sleep.  Milk  and  water,  whev,  or  thin 
gi'uel,  is  the  oidy  fit  liquor  for  little  ones,  even 
when  tliey  can  run  about.  The  more  simple  and 
light  their  tiiet  and  drink,  the  more  they  will 
thrive.  Such  food  will  keep  the  body  regular,  and 
they  cannot  be  long  well  if  that  essential  point  is 
neglected. 

Jlmxaements,  iJc. 

The  bodily  education  of  boys  and  girls  ought  in 
every  respect  lo  be  uniform.  A  great  difference 
usually  prevails  in  the  education  of  both  sexes  dur- 
"i^;  infancy.     Parents,  being  too  anxious  for  the 


accomplishment  of  girls,  imagine  that  they  must 
be  kept  undei  a  certain  restraint.  Bovs,  in  gene- 
ral, are  not  laced,  but  poor  girls  are  compressed 
light  enough  to  suffocate  them;  because  it  is  erro- 
neously sup])osed,  that  this  injudicious  practice 
contributes  to  an  elegant  shape,  though,  ultimate- 
ly, the  contrary  effect,  is  obvious;  as  it  is  the  surest 
way  of  making  children  round  shouldered  and 
deformed.  Girls  are,  from  their  cradles,  com- 
pelled to  a  more  sedentaiy  life;  and,  with  thii 
intention,  dolls,  and  other  play  things,  are  early 
procured:  yet  boys  are  permitted  to  lake  more 
frequent  exercise.  Thus,  girls  an;  confined  in 
their  apartments,  while  boys  amuse  themselves  in 
the  open  air.  Such  absurd  constraints  impede  the 
free  and  progressive  evolution  of  the  differenl 
faculties  inherent  in  the  human  mind. 
The  yeUow  gum. 

The  yellow  gum  is  known  by  a  yellow  tinge  of 
the  skin,  with  languor  and  a  tendency  to  sleep.  1( 
is  to  be  TL-lieved  by  giving  a  tea-spoonful  or  mr;ri 
of  castor  oil,  to  clear  the  intestines.  When  tin 
disease  does  not  give  way  to  this  treatment,  8  dro|)s 
of  antimonial  wine  are  lo  be  given  in  a  tea-spoon- 
lul  of  water,  so  as  to  prove  emetic.  In  about 
eight  or  ten  hours,  this  is  to  be  followed  by  half  a 
grain  of  calomel,  or  4  grains  of  rhubarb. 
yomiting. 

Wl;ien  t!ie  food  is  vomited  in  an  unaltered  state, 
it  is  generally  a  sign  of  over-feeding:  but  when  the 
vomiting  is  bilious,  or  when  the  food  is  jiartl) 
digested,  the  diet  ought  to  be  changed,  and  the 
bowels  opened  by  1  grain  of  calomel  given  in 
sugar.  This  is  to  be  followed  by  a  tea-spoonful  of 
castor  oil  on  the  following  morning.  If  the  vom- 
iting should  still  continue,  give  a  gentle  emetic, 
and  the  calomel  powder  (containing  I  or  2  grains, 
according  to  the  age)  soon  after.  If  there  be  mui.h 
irritation,  apply  a  blister  to  the  stomach;  and,  if 
possible,  give  a  tea-spoonful  of  the  saline  medicine, 
in  a  state  of  effervescence,  and  containing  2  drops 
of  laudanum. 

Hiccups. 

These  generally  arise  from  acidity  in  the  sto- 
mach, and  may  be  remedied  by  the  administratioi 
of  8  grains  of  prepared  chalk  with  2  grains  of 
pow<lered  rhubai-b,  given  in  a  little  syrup  or  gruel. 
If  very  severe,  the  stomach  is  to  be  rubbed  with  a 
little  soap  liniment,  or  opodeldoc,  to  which  a  littU 
laudanum  has  been  added. 

Griping  and  flatulency. 

These  are  known  by  conti.iual  crying,  restless- 
ness, and  drawing  up  o{  the  legs.  W  hen  attended 
by  diarhosa  and  green  stools,  it  is  to  be  relieved, 
in  general,  by  the  administration  oi  a  few  grains 
of  rhubarb  and  magnesia.  If  sour  belcbings,  &c. 
still  continue,  it  will  be  proper  to  give  a  tea-sjioon- 
ful  everj'  quarter  of  an  hour,  of  weak  solution  of 
tartar  emetic,  until  the  child  vomits.  After  this, 
particularly  if  there  be  any  purging,  it  will  be  pro- 
per to  give  a  little  rhubarb  and  magnesia  again, 
and  now  and  then  a  little  chalk  mixture. 
Absorbent  mixture. 

If  the  pains  are  very  gi'tat  so  as  to  make  the 
child  scream  violently,  two  tea-spoonsful  of  the 
following  mixture,  with  5  or  6  drops  of  laudanum, 
may  be  given  directly:  Mix  together,  prepared 
chalk,  1  scrui)le,  tincture  of  caraway  seeds,  3  dr. 
compound  s[)irit  of  lavender,  I  do.  andof  peppeiv 
mint  water,  2  oz. 

As  soon  as  there  is  diminution  of  pain,  a  pui'ga- 
live* should  be  given,  particularly  if  ihe  bowels 
hapjien  to  be  in  a  costive  state.  'I'he  best  will  be 
castor  oil.  Tin-  above  mixture  may  afterwards  be 
occasionally  continued,  but  without  the  laudarmm. 
Diurrhaa. 

This  may,   in   general,  if  the  stools  are  green. 


UNIVERSAL  RECEIPT  BOOK. 


tw    jvlieved  by  a  brisk  purgative,  of  from  t  to  2 
gn  ins  of  calomel,  with  4  or  5  of  rliubarl),  accord- 
ing 10  the  age  of  the  ch.id.     The  absorbent  mix- 
ture 13  then  to  be  given  as  before  directed. 
Further  remedies. 

When  the  stools  are  very  frequent  and  are  either 
slimy  or  tinged  with  blood,  it  will  be  i)ro])er  to 
give  5  grains  of  rhubarb  every  6  houi-s,  tl>e  food 
being  beef  tea,  sago,  isinglass  in  milk  or  c.'df 's 
foot  jelly,  the  body  being  wra])pecl  in  warm  flannel. 
A  small  blister  may  likewise  be  applied  to  th?  bel- 
ly; and  a  dessert  spooid'ul  of  the  following  tonic 
and  astringent  mixture  is  to  be  given  every  six 
hours:  Mix  together,  tincture  of  rind,  1  drachm, 
chalk  mixture,  2  oz.  laudanum,  12  drops,  and  cin- 
Bimon  water,  1  cz. 

Opiate  clynter. 

If  the  fluid  stools  are  ejected  with  great  force  a 
clyster  should  be  given,  composed  of  half  a  tea- 
cupful  of  boiled  stai*cb,  and  20  drops  of  laudanum. 
This  may  be  repeated  at  an  interval  of  8  hours,  if 
the  symptoms  do  not  aliate. 

Excoriations  of  the  skin. 

Children  are  apt  to  be  chafed  between  the  thighs, 
behind  the  ears,  and  in  llie  wrinkles  of  the  neck, 
from  want  of  proper  attention  to  cleanliness.  In 
such  cases  it  will  be  necessary  to  bathe  the  parts 
twice  a  day,  (or  every  time  that  the  child's  things 
are  changed)  with  a  little  warm  milk  and  water; 
and  to  apply  a  puff  with  a  little  hair  powder  iiii- 
niediately  afterwards,  so  as  to  keep  the  parts  dry. 
— When  discharges  take  place  behind  the  ears, 
they  must  not  be  dried  up  too  suddenly,  as  such  a 
circumstance  might  produce  a  diversion  to  the 
brain.  In  such  cases  it  will  be  always  best  to  give 
frequent  doses  of  castor  oil,  or  calomel,  every 
night,  in  the  proportion  of  1  grain  to  3  grains  of 
rliubarb. 

Cutaneous  eruptions. 

No  real  danger  attends  these  eruptions,  which 
are  generally  known  by  <,he  names  of  red-gum, 
nettle-rasli,  kc.  All  that  is  required  to  be  done 
is  to  keep  the  bowels  open  by  such  means  as  are 
prescribed  in  tiie  foregoing  article,  and  to  guard 
against  cold,  which  might  drive  the  eruption  in- 
wardly, and  so  produce  internal  inflammations  of 
a  critical  iiatun.  If  the  milk  or  food  be  consider- 
ed the  cause,  the  nurse,  or  diet,  ought  to  be  chang- 
ed: and  if  sickness  and  vomiting  should  prevail, 
it  will  be  proper  to  give  the  absorbent  mixture 
mentioned  under  the  head  Griping  and  P'latulency. 
The  thrush. 

This  disease  makes  its  appearance  by  little  ul- 
cerations in  tbe  mouth,  tongue,  &c.  of  a  wliite 
colour,  and  sometimes  of  a  yellow  appearance. 
They  are  generally  owing  to  acidities  in  the  sto- 
mach, iscc. 

In  this  disorder  nothing  avails  more  than  an 
emetic  at  first,  and  then  a  little  magnesia  and  rhu- 
barb, (if  there  is  diarrhoea)  with  thin  cliicken- 
water  as  drink.  Testaceous  powders,  or  the  ab- 
sorbent mixture  (see  Griping  and  Fmtulency),  will 
also  be  proper.  If  there  is  no  looseness,  it  will  be 
proper  to  give  a  grain  or  two  of  calomel,  with  3  or 
4  grains  of  rhubarb.  The  mouth  and  throat  should 
at  the  same  lime  be  cleansed  by  gargles. 
Su'iip  of  black  currants. 

Take  of  the  juice  of  black  currants,  strained,  1 
pint,  double  refined  sugar,  24  oz.  Dissolve  the 
sugar,  ami  boil  to  make  a  syrup. 

A  t'Ui-spoonful  of  this  to  be  given  to  children  in 
the  thrush. 

Falling  chioix  of  the  fundament. 

This  happens  frequently  to  children  who  cry 
much,  or  who  have  had  a  (iiarrhoia,  or  from  strain- 
ing on  going  to  stool.  If  it  proceed  from  coslive- 
ness,  give  lenitive  clysters.     In  case  the  gut  be 


swelled  or  inflamed,  foment  with  warm  milk,  cft 
ilecoction  of  oak  bark,  or  wash  frequently  with 
cold  water.  The  lU'otruded  parts  are  now  to  be 
replaced  by  the  finger,  and  supported  by  a  truss  or 
bandage.  The  internal  use  of  tonics  will  be  proper 
Dentition. 

When  children  are  about  cutting  their  teeth^ 
they  slaver  much,  arc  feverish,  hot,  and  uneasy, 
their  gums  swell,  and  are  very  painful;  they  are 
sometimes  loose  in  tbe  bowels,  and  at  other  times 
costive;  now  and  then  convulsions  come  on. 

Leeches  are  often  of  use  applied  behind  the 
ears;  also  blisters. 

Scarift/ing  the  ^ims. 

Instead  of  giving  narcotics  to  cliildren  cutting 
their  teeth,  it  is  sti-enuously  recommended  to  have 
the  tumid  gums  divided  by  a  lancet  down  to  tbe 
tooth;  an  operation  at  once  safe  and  unattended 
with  pa'n.  If  done  in  time,  by  removing  the  cause 
of  the  complaint,  all  the  symptoms  will  disappear 
of  them.selves.  Instead  of  giving  preparations  of 
opium,  it  will  be  found,  in  the  majority  of  cases, 
far  better  to  administer  calomel,  in  minute  closes, 
as  this  medicine  is  well  known  to  possess  peculiar 
efi'icacy  in  promoting  absorption  in  these  parts. 
The  body,  if  costive,  should  be  kept  regularly 
open,  and  if  there  should  be  looseness  of  the  bow- 
els, it  should  by  no  means  be  discouraged.  Instead 
of  coral  or  any  other  hard  body,  let  the  child  nib- 
ble at  a  piece  of  wax  candle. 

Convtdsio7is. 

Children  are  particularly  liable  to  convulsions  at 
the  period  of  teething,  small  pox,  measles,  and 
other  eruptive  diseases;  sometimes,  also,  from  ex- 
ternal causes,  such  as  strait  clothes,  bandages,  &c. 
When  they  proceed  from  any  of  these,  bathing  tht 
feet,  or  the  whole  body,  in  warm  water,  of  92  or  94 
degrees,  and  administering  a  mild  clyster,  will 
almost  immediately  relieve  them.  To  shorten  the 
duration  of  the  fit,  cold  water  should  be  poured 
over  the  face  and  neck,  whilst  the  rest  of  tiie  body 
is  in  the  bath. 

The  i-eturn  of  convulsions  is  to  be  preventer! 
only  by  the  removal  of  the  cause  of  the  existing  ir- 
ritation; but,  in  general,  when  the  body  is  kept 
carefully  open,  thei-e  will  he  little  cause  to  fear  » 
return. 

Inivardfts. 

In  these  fits  the  infant  appears  as  if  asleep,  the 
eyelids,  however,  are  not  (juite  clo.sed,  but  fre- 
quently twinkle,  and  show  the  wnites  turned  uj)- 
wards.  The  muscles  of  the  face  are  sometimes 
slightly  distorted,  the  mouth  having  the  appear- 
ance of  a  laugh  or  smile.  The  breath  is  sometimes 
very  quick,  and  at  others  stops  for  a  time;  whils* 
the  eyelids  and  lips  are  pale  and  dark  alternately. 
The  infant  startles  on  the  least  noise,  and  sighs 
deeply  or  breaks  wind.  This  relieves  iiim  for  a 
little,  but  he  soon  relapses  in>o  a  dose.  Whenever 
the  above  mentioned  symptoms  are  observed;  it 
will  be  right  to  awaken  the  infant,  by  stirring  or 
otherwise,  and  to  rub  its  back  and  belly  well  be- 
fore the  fire,  until  wind  escapes.  At  the  same 
time,  it  will  be  proper  to  give  h^'rf  a  tea-spoonful 
of  drink  or  pap,  containing  2  drOj,s  of  oil  of  anise 
or  caraways.  As  soon  after  as  possible,  a  purgative 
of  castor  oil,  or  a  grain  or  two  of  calomel  (accord- 
ing to  the  age),  witli  two  or  three  grains  of  rhu- 
barb, is  to  be  given,  to  empty  the  bowels  of  what 
ever  crude  matter  may  occasion  the  disorder. 
The  rickets. 

This  disorder  aft'ectsthe  bones  of  children,  and 
causes  a  considerable  protuberance,  incurvation,  or 
distortion  of  them.  It  may  arise  from  various 
causes,  but  more  particularly  when  proper  care 
has  not  been  taken  with  children:  when  ibey  have 
been  too  tightly  swathed  in  some  parts,  and  too 


MEDICINE. 


24& 


loose  in  others;  keeping  them  too  long  in  one  and 
the  same  );asilion;  and  not  kccpins;  them  clean  and 
•liy.  Sometimes  it  may  proceed  from  a  lax  habit, 
at  olliei's  tVom  oostiveness. 

It  usually  appears  about  the  eighth  or  nintli 
month,  and  continues  to  the  sixth  or  seventh  year  j 
of  tlif  cliild's  age.  Tlie  head  becomes  large,  and 
the  finUnu'lle  keeps  long  o()en;  (he  countenance  is 
full  and  florid;  the  joints  knotty  and  distorted,  espe- 
cially al)out  the  wrists;  less  near  the  ankles.  The 
ribs  protubei-ate,  and  grow  crooked;  the  belly 
swells;  cough  and  disorder  of  the  linigs  succeed; 
and  there  is,  willial,  a  very  early  understanding, 
and  the  child  moves  but  weakly,  and  waddles  in 
walking. 

Regimen,  &c. — The  regimen  should  he  light 
and  properly  seasoned;  the  air  dry  and  clear:  exer- 
cise and  motion  siiouUI  be  encoumged,  and  ban- 
dage"*,  as  well  as  instruments,  contrived  to  keep 
the  limbs  in  a  proper  siaation;  but  we  should  take 
care  thai  they  be  so  formed  as  not  to  put  the  child 
to  pain,  or  restrain  it  too  much. 

Cold  sea-bathing  is  of  infinite  use;  after  which, 
friction  should  be  used,  and  tiie  child  placed  be- 
tween two  blankets,  so  as  to  encourage  perspiration. 
The  back  should  be  well  rubbed  with  opodeldoc, 
or  good  old  rum,  every  night. 

A  few  grains  of  ipecacuanha,  or  calomel,  may 
now  and  then  be  proper,  and  chalybeates  are  also 
very  serviceable. 

A  decoction  of  Peruvian  bark  is  also  good, 
with  red  wine:  it  is  to  be  used  with  moderation  in 
theforenoou  and  after  dinner. 

D^tariion  nf  the  spine. 
Dr  Weitch,  an  emiifent  physician  of  tSerlin,  has 
published  in  Hufeland's  journal,  a  siiriple  remedy 
for  weakness  of  the  back-bone  of  infants,  and  which 
he  considers  capable  of  preventing  distortion.  This 
method  consists,  first,  in  frecpient  and  close  exa- 
mination of  the  child's  back-bone;  and  secondly, 
on  the  slightest  trace  of  any  distortion,  to  wash  tiie 
same  wi'h  brandy  every  morning  and  night,  and 
to  pay  the  strictest  attention  to  the  child's  keeping 
a  straight  posture  both  sleeping  and  waking;  and  if 
it  can  be  bathed  from  time  to  time,  it  will  be  so 
much  the  better. 

Jelly  from  the  raspings  of  ivory. 
The  raspings  of  ivorj'  imi>art  to  boiling  water  a 
very -pleasant  jelly,  which  has  been  found  more 
easy  of  digestion,  and  more  nutritious  th;ui  that  of 
the  hartshorn  shavings,  or  isinglass.  Mixed  with 
•lie  jelly  ot  the  arrow. root,  in  the  proportion  of  one 
jiart  to  seven,  it  is  much  recommended  for  weakly 
and  ricketty  children,  and  consumptive  or  ema- 
ciated invalids. 

liiiig-worm  and  scald  head. 
It  is  well  known  that  these  disoitlers,  which  are 
in  many  respects  similar,  are  contagious;  therefore, 
no  comb  or  hair-brush,  used  oy  a  child  affected 
by  them,  is  to  be  used  l)y  another  child  either  in  a 
school  or  in  the  same  family.  Xor  should  the  hat 
or  cap  of  snch  a  child  be  worn  by  any  other. 

'i'realinent. — The  intractableness  of  most  chil- 
tlren,  when  attempted  to  be  controlled  or  governed 
by  the  accustomed  mode  of  treatment,  proves,  in 
most  instances,  a  material  obstacle  in  the  way  of 
curing  tiiis  malignant  disease;  and  the  quickness 
M'ith  which  the  hair  of  the  scalp  grows  in  children, 
lias  hitherto,  in  most  instances,  rendered  every 
effort  ineffectual.  It  was  a  constant  failure,  under 
these  inauspicious  circumstances,  that  led  Mr  Bar- 
low, a  medical  professor  in  Lancashire,  to  ado[)t 
the  subjoined  lotion: — Take  bt  sulphate  of  potass, 
recently  pre[)ared,  3  d.achms;  Spanish  white  soap, 
I^do.;  lime-water,  7^  oz. ;  and  spirit  of  wine,  (2 
tlrachms.      Mix,  by  .shaking  well  in  a  jihial. 

By  bathing  the  affected  head  with  this  lotion  a 
2  G 


few  times,  morning  and  evening,  and  suffering  th« 
parts  to  drv  without  interruption,  the  scabs  will 
decorticate  and  peel  off  from  ti.e  scalp,  and  leave 
the  parts  underneath  perfectly  heale.l;  without  tor- 
turing the  patient  eitherby  shaving  the  head  or  cut- 
ting off  the  hair. 

Ointment  for  the  same. 
Take   of  spermaceti    ointment,    1  oz. ;  tar  oint- 
rrent,  I  oz.;  powdered  angustiira  bark,  .3  drachms. 
Rub  the  whole  well  in  a  marble  mortar,  and  apply 
to  the  parts  affected. 

Alterative  medicines. 
In  six  cases  out  often,  this  disease  is  aggravated 
by  a  scrofulous  taint  of  the  system;  and   when  this 
is  the  case,  the  following  alterative  medicine  acce- 
lerates the  cure. 

Take  of  oxide  of  zinc,  pi-ecipitated  sulphur  of 
antimony,  each,  9  grains;  resin  of  guaiacum,  ex- 
tract of  bark,  extrt.ct  of  hemlock,  eacli,  2  scruples. 
Mix,  and  form  into '20  pills. 

To  children  from  siv;  to  ten  years  of  age,  give 
one  i)ill  night  and  morning;  under  six  years,  half 
a  pill  night  and  morning,  mixed  in  raspberry 
jam. 

Instead  of  the  above,  1  grain  of  calomel  may  be 
given  going  to  rest,  and  repeated  every  night;  alsi 
the  use  of  salt  water  externally  and  internally,  as 
an  alterative,  has  been  found  very  useful. 

In  all  cases  the  bowels  ought  to  be  kept  open, 
and  the  diet  should  consist  ot  wholesome  and  nu- 
tritive food;  avoidingfish  anil  salt  meats.  Cleanli- 
ness and  occasional  use  of  the  warm  bath  will 
likewise  be  of  service. 

Hooping  cough. 
This  convulsive  cough  is  occasioned  by  a  viscid 
matter  which  cannot  be  easily  expectorated.  The 
[)Oor  infant,  in  endeavouring  to  bring  it  up,  strains 
violently,  till  he  becomes  almost  suffocated  and 
convulsed. 

Remedies. — In  this  complaint,  next  to  occasicinal 
vomiting,  the  daily  use  of  the  warm  bath  is  most 
useful,  bleeding  may  sometimes  be  useful,  to  pre- 
vent inflammation  of  the  internal  membranes,  or 
cupping  between  the  neck  and  shoulders.  Gentle 
antimonial  emetics  should  be  given  repeatedly, 
because  the  symptoms  are  always  relieved  when 
the  child  vomits. 

Another. — Dissolve  a  scruple  of  salt  of  tartar  in 
a  pint  of  water,  add  ten  grains  of  cochineal,  finely 
powdered;  sweeten  this  with  sugar.  Give  an  in- 
fant the  fourth  part  of  a  table-spoonful  four  limes 
a  day.  To  a  child  two  or  three  years  old,  half  a 
spoonful;  and  to  a  child  four  years  olil  or  upwards, 
a  spoonful.  The  relief  will  be  immediate,  and  the 
cure,  generally,  in  three  or  four  days. 

To  the  above  may  be  added,  as  auxiliaries,  a 
Bur  undy  pitch  plaster  on  the  [lit  of  the  slom.ich, 
a  flannel  waistcoat  or  shirt  next  the  skin,  and  a 
change  of  air  when  practicable.  The  diet  should 
be  light  and  easy  of  digestion,  avoiding  everj' 
thing  of  a  fnt  and  oily  nature. 

Embrocation  for  hooping  cough. 
Take  of  emetic  tartar,  '2  drachms,  boiling  water, 
2  oz.  tincture  of  cantiiarides,  1  drachm,  oil  of 
wild  thyme,  3  diactims.  -Mix.  A  dessert-spoon- 
ful to  lie  rubbed  upon  the  chest  every  night  :u)d 
morning. 

Regimen,  &c.  for  hooping  congh. 
A  frequent  change  of  air  is  exceedingly  useful 
in  hooping  cough,  particularly  short  voyages  at 
sea;  at  the  same  time  flannel  is  to  b"  worn  next 
the  skin.  Young  children  should  lie  with  their 
heads  and  shoulders  raised;  and  « hen  the  cough 
occurs,  they  ought  to  be  (ilaced  on  their  feet  and 
bent  a  little  forward,  to  guard  against  suftbcation. 
Tlie  diet  should  be  light,  and  the  drink  warm  antl 
I  mucilaginous. 


560 


UNIVERSAL  RKCEIPr  BOOK. 


The  croup. 

This  disease  is  peculiar  to  ch'.ldren,  ami  g;eiie- 
•nlly  fatal,  if  cafu  is  not  taken  in  the  commenoe- 
>Ti(.'iit.  It  comi.ionly  aj)i>roaclies  with  the  usual 
5i;ins  of  a  catarrli,  l)iit  sometimes  the  (leculiaf 
svniploms  occiif  at  the  first  onset;  namely,  a 
Itoarscness,  with  a  shrill  ringing  sound  both  in 
speaking  htiiI  coughing,  as  if  the  noise  came  from 
a  brazen  tube.  At  the  same  time  there  is  a  serse 
of  \):iin  aoout  the  lannx,  and  some  difficulty  of 
espiration,  with  a  whizzing  sound  in  inspiration, 
as  if  the  i)assage  of  air  was  diminished:  which  is 
actually  the  case.  The  cough  is  generally  dry, 
liut  if  any  thing  is  spit  up,  it  is  a  purulent  matter, 
s  imetimes  resemliling  small  portions  of  a  mem- 
brane. '!' iiere  is  also  a  freipient  i)ulse,  restlessness, 
anil  an  uneasy  sense  of  heat.  The  inside  of  the 
•louth  is  sometimes  without  inflammation,  but  fre- 
jUeutly  a  redness,  anil  even  a  swelling,  exist. 
Sometimes  there  is  an  ap[)earanee  of  matter  on 
them,  like  that  rejected  by  coughing. 

Rcineilies.  —  As  soon  as  possible  a  brisk  emetic 
should  be  administered,  for  the  purpose  of  tVeeing 
the  patient  from  the  coagulable  lymph  which  is  al- 
ready secreted.  Topic  .1  bleeiling,  by  means  of 
leeches,  should  immediately  succeed,  and  the  dis- 
charge be  encouraged.  As  soon  as  it  diminishes, 
■A  blister,  so  large  as  to  cover  the  whole  throat, 
should  be  ap|)lied,  and  suffered  to  lie  on  for  thirty 
hours  or  longer.  Then  warm  steam  should  be 
inhaled,  and  the  bowels  should  be  evacuated  by 
calomel. 

.■\s  sion  as  the  emetic  has  operated  sufficiently, 
opium  may  be  administered,  by  which  means  the 
breathing  will  in  general  be  soon  relieved;  but 
should  it  become  more  difficult  in  the  co^irse  of  a 
few  hours,  the  emetic  is  to  be  agam  repealed,  and 
after  its  o[teration  the  opium  again  employed. 
This  practice  is  to  be  alternately  used  till  such 
time  as  the  patient  is  out  of  danger,  wiiich  will  in 
general  be  in  the  course  of  three  or  f  )iu'  (lays. 
Till-  cliild  should  i)e  kept  nearly  upright  in  bed. 

Another  remedy. — Administer  two  grains  of 
calomel  every  four  hours,  until  the  decline  of 
the  disorder's  severity.  As  an  adjunct,  apply  ■in 
ointment  to  the  breast,  composed  of  5  grains  of 
emetic  tartar,  an<l  .i  grains  of  powdered  opium,  to  a 
drachm  of  spermaceti  cerate,  until  eruptions  are 
e.Kcited  on  the  skin. 


USEFUL   DOMESTIC    MEDICINES. 

Ihver's  sntdorijic  poioder. 

Take  of  ipecacnaidia  in  powdur, opium  (purified), 
each  1  part,  sulphate  of  i)olass,  8  parts.  'l"riturate 
them  together  int.)  a  tine  powder. 

The  dose  is  from  -2  to  5  grains,  repeated  accord- 
ing as  the  patier.t's  stomach  and  strength  can  bear 
it.  It  is  (iroper  to  avoid  much  drinking  immedi- 
ately after  taking  it,  otherwise  it  is  v^-ry  apt  to  be 
leJL-cted  by  vomiting,  before  any  other  eftV;cts  are 
jirodnced.'  Perspiration  should  be  kept  up  by 
diluents 

Jtbetic  powder  --Pith  iron. 
'  Take    of    socotrme    aloei,    powdered,    \\    oz. 
i-iyrrh,    powdereil,    '■I  oz.   exttact   of  gentian    and 
sulphate,  each  in  powder,  1  oz.     Mix  them. 

In  this  powder  we  have  an  aloetic  and  chalybe- 
ate conjoini'd.  It  is  an  useful  medicine,  and  is  par- 
ticularly employed  in  cases  of  obstructed  men- 
btrualion. 

Comfmiind  assnfatida  pills. 

Take  of  assafuilida,  galbanum,  and  r.jyrrh,  each 
I  oz.  rectified  oil  of  amber,  I  drachm.  Beat  them 
nil)  a  mass  with  simple  syrup. 

Tne.se  f.ijlj  *r;  anlih^'i'.eri*:  ai»'.  emmenagogue, 


and  are  very  well  calculated  for  answering  those 
intentions;  half  a  scruple,  a  scruple,  or  more,  may 
be  taken  every  night,  or  oftener. 

Compound  uhetic  piun. 

Take  of  hepalic  aloes,  1  oz.  ginger  powder,  1 
drachm,  soap,  ^  oz.  essential  oil  of  peppermint, 
^  drachm. 

Let  the  aloes  and  the  ginger  be  rnbtied  well  to- 
gether, then  add  the  soap  and  the  oil,  so  as  to  form 
a  mass. 

These  pills  may  be  advantageously  used  for  ol>- 
viating  the  habitual  costiveiiess  of  sedentary  pei>- 
sons.     The  dose  is  froTn  10  to  15  grains. 
Aloetic  and  myrrh  pills. 

Take  of  S')cotrine  aloes,  4  drachms,  myrrh,  3 
drachms,  saffron,  1  drachm.  Beat  them  into  a 
mass  with  sitnple  svrup. 

rh''se  pills  have  been  long  employed  to  stimu- 
late and   open  the    bowels  in  chlorotic,  hypochorv 
driacal,  and  long  diseased  nabits.   I'he  dose  is  from 
10  grains  to  a  scruple,  twice  a  day. 
Plummer''s  pills. 

These  pills  are  alterative,  diaphoretic,  purga- 
tive, and  beneficial  in  cutaneous  eruptions,  kc. 

Take  of  calomel,    1   drachm,   sulphate   of  anti- 
li  monv,  1  do.   gum  guaiacum,  '2  drachms. 
i       -Mix  these  assiduously  with  mucilage,  and  divide 
into  60  pills,  two  pills  forming  the  dose.     To  L>t; 
taken  at  night. 

Componnd  soap  liniment. 

Take  of  camphor,  1  oz.  soap,  3  oz.  spirit  of 
rosemary,  1  pint. 

Digest  the  soap  in  the  spirit  of  rosemaiy  until  it 
be  dissolved,  and  add  to  it  the  camphor.  iFliis  is 
useful  to  excite  action  on  the  surface,  and  is  use»J 
to  ilisperse  scrofulous  eidargements,  anil  to  moist- 
en flannel  which  is  applied  to  the  throat  in  casts 
of  quinsy. 

CaSpHl  opodeldoc. 

Take  of  almond  soap,  '2  oz.  alcohol,  I  l)int, 
cam))hor,  1  oz.    cajeput  oil,  2  oz. 

First  dissolve  the  soap  and  camjiiinr  in  the  alco- 
hol in  a  retort,  by  means  of  a  sand  heat,  and  when 
the  sdntion  is  about  to  congeal,  or  becomes  nearly 
cold,  add  the  oil  of  cajeput:  shake  them  well  to- 
gether, and  put  it  into  bottles  to  congeal. 

This  composilion  is  a  great  improvement  on  the 
opodeldocs  in  general  use,  and  in  cases  of  rheu- 
matism, paralytic  numbTiess,  chilblains,  enlarge- 
ments of  joints,  and  indolent  tumours,  where  the 
object  is  to  rouse  the  action  of  absorbent  vessels, 
and  to  stimulate  the  nerves,  it  is  a  very  valuable 
external  remedy. 

In    Several   cases   of    lumbago   and   deep   seated 
rheumatic  pains,   it  has  been   known  to  succeed  in 
the  almost  immediate  removal  of  the  disease. 
IJniment  of  ammnnia. 

Take  of  water  of  ammonia,  ^  an  oz.  olive  oil, 
1^  oz.     . 

Shake  them  together  in  a  phial  till  th»*y  are 
mixed. 

In  the  inflammatory  quinsy,  a  piece  of  flannel, 
moistened  with  this  mixture,  applierl  to  the  throat, 
and  renewed  every  four  or  five  hours,  is  one  of  the 
most  efficacious  remedies.  I{y  means  of  this  warm 
stimulating  application,  the  neck,  and  sometimes 
the  whole  bodv,  is  put  into  a  sweat,  which,  aftei 
bleeding,  either  carries  off  or  lessens  the  inflano- 
mation.  Where  the  skin  cannot  bear  the  acrimo- 
ny of  this  mixture,  a  larger  proportion  of  oil  mjy 
be  used. 

Euu-de-liice. 

Tc;i  or  twelve  giaiiis  of  white  soap  are  ilissolv- 
ed  in  4  oz.  of  rectified  spirit  ot  wine;  af"ter  which 
the  solution  is  strained.  A  drachm  of  rectified 
oil  of  amiier  is  then  added,  and  the  whole  filtered: 
with  this  solution  should  be  mixed  such  a  propoi-- 


MEDICINE. 


2/)  I 


tion  of  the  strongest  volatile  spirit  of  ammnni;i,  m 
R  clear  glass  iiotlle,  as  will,  when  sufficieiUi}'  siiak- 
fii,  produce  a  beautiful  niilk-wlnte  ru|iini\  If  a 
Kinil  of  cream  siiould  setlUi  (in  liie  surface,  it  will 
lie  requisite  to  add  a  small  (|uantity  of  the  spii-itu- 
f»us  s  iluliou  of  soap.  Those  «  lio  may  wish  loliavo 
this  liquor  water  pci'fumrd,  mav  employ  lavender 
or  lluiitjary  water,  instead  of  the  spirit  of  wine. 

'F'his  composition  is,  however,  seldom  ohtaiiied 
in  a  genuine  state  wlieii  |)un;hased  at  the  shops. 
[ts  use,  as  an  external  remedy,  is  very  extensive: 
for  it  has  not  only  heeu  em[)loyed  for  curing  the 
bites  of  vipers,  wasi)S,  bees,  gnats,  ants,  and  other 
insects,  but  also  for  burns,  and  even  the  bite  of  a 
mad  dog,  though  not  always  wiih  uniform  success. 
Besities,  it  affords  one  of  llie  safest  stimulants  in 
cases  of  suft'ocatioii  from  mephitic  vapours,  and  in 
liiat  state  of  apoplexy  which  is  termed  serous,  as 
likewise  after  excessive  intoxication,  and  in  all 
those  paralytic  complaints  where  the  vessels  of  the 
skill,  or  the  muscular  fibre  require  to  be  excited 
into  action. 

Simple  ointment. 

Take  of  olive  oil,  5  oz.  white  wax,  2  oz.  This 
is  a  useful  emollient  ointment  for  softening  the 
v'viii. 

ObdiiKiil  of  h(jg''s  lard. 

'I'ake  of  prepared  hog's  lard,  '1  lbs.  rose-water, 
3  oz.  lit-at  the  lard  with  the  rose-water  until  they 
be  mixeil:  then  melt  the  mixture  with  a  slow  fire, 
and  set  it  apart  that  the  water  may  subside;  after 
which,  pour  oil'  the  lai-d  froiu  the  water,  constant- 
ly stirring  until  it  be  cohl. 

'I'hi.s  ointment  may  be  used  for  softening  the 
skin,  and  healing  chaps. 

Itip  salve. 

-Melt  together  2^  oz.  of  white  wa, .  3  oz.  of 
S])erniaceli,  ~  oz.  oil  of  almonds,  1  dr.  of  balsam 
of  Peru,  and  1^  oz.  of  alkauet  root  wrapped  up  in 
U  linen  bag. 

Pour  the  salve  into  small  gallipots  or  boxes,  and 
cover  with  bladder  ami  whiteleather. 

Basilicon,  or  yellow  resinous  ointment. 

Take  of  yellow  resin,  1  lb.  yellow  wax,  1  do. 
olive  oil,  1  pint.  Melt  the  resin  and  wax  with  a 
gentle  heal;  then  add  the  oil,  and  strain  the  mix- 
ture while  yet  warm. 

This  plaster  is  employed  for  tl>e  dressing  of  brok- 
en chilblains,  and  other  sores  that  require  stimu- 
lating; it  is  also  used  to  dri\e  milk  away,  being 
placed  over  the  tumid  breasts  when  the  child  is 
weaned. 

'rurner''s  cerate. 

This  ointment  is  known  by  the  vulgar  name  of 
turner's  cerate,  as  curing  the  wounds  of  turners. 
It  is  generally  used  for  broken  chilblains. 

Take  of  prepared  calamine,  yellow  wax,  each 
J  lb.  olive  oil,  1  pint. 

-Melt  the  wax  with  the  oil,  and  as  soon  as  they 
begin  to  thicken,    s|)rinkle   in    the   [irepared  cala- 
mine and  keep  it  stirring  till  the  cerate  is  cool. 
iSai'in  ointment. 

Take  of  fresh  savin  leaves,  separated  from  the 
stalks,  and  bruised,  ^  lb.;  prepared  hogs' lard,  2 
lbs.;  yellow  wax,  ^  lb.  Boil  the  leaves  in  the  lard 
uutil  they  beccuie  crisp;  then  filter  with  expres- 
sion; lastly,  add  the  wax,  and  rfielt  them  to- 
gether. 

This  is  an  excellent  issue  ointment,  being,  in 
many  respects,  pi'eferable  to  those  of  cantharides. 
It  is  mixeil  with  equal  parts  of  blistering  ointiflent, 
in  order  to  kee|)  np  a  discharge. 

^Mercurial  ointment. 

Take  of  mercury,  am!  mutton  suet,  each,  1  part; 
flogs'  lard,  3  parts.  Rub  the  mercury  diligetitly 
in  a  mortar  wiih  a  little  of  the  hog's  lard,  until  (lie 
globules  disappear;  then  add  the  remainder  of  the 


lard,  and  rub  i.;ntil  the  ointment  is  completely  pre- 
pared. 

One  drachm  of  this  ointment  contains  twelve 
grains  of  mercury. 

The  \)reparation  of  mercurial  ointment  reqi;ir\;a 
much  labour,  care,  and  patience.  Dui-ing  the  tri- 
turation, the  meicnry  is  mechanically  divided  ii  to 
minute  globules,  which  are  prevented  from  rufiii  ;> 
together  again  by  the  viscosity  of  the  fat.  '1  hese 
globules  at  length  disappear,  being  oxidized,  oi 
rendered  black  by  intimate  mixture  with  the  lard. 
Whatever  tends  to  favour  this,  (tor  instance,  » 
slight  degree  of  rancidity  of  the  lard,)  shortens 
the  time,  and  lessens  the  labour  recpiii-ed  for  the 
preparation  of  the  ointment.  It  is  not  uncommon, 
however,  to  use  other  means,  which  are  not  admls- 
siiile,  to  facilitate  the  p/ocess,  such  as  the  use  at' 
sulpluir  or  turpentine.  The  fii-st  may  be  detected 
by  the  very  black  colour  of  the  ointment,  and  also 
by  the  sulphurous  odour  exhaled  when  a  paper 
covered  with  a  little  of  it  is  held  over  the  flame  ot 
a  candle.  The  turpentine  is  detected  by  its  odour 
also,  when  the  ointment  containing  it  is  treated  in 
the  same  manner. 

When  newly  prepared,  mercurial  ointment  has 
a  light  grey  or  bluish  colour,  owing  to  its  con- 
taining some  unoxidized  metal,  which  separates  in 
globules  when  it  is  liquefied  by  a  gentle  heat:  when 
ke[)t  for  some  time,  the  colour  is  much  deepened, 
and  less  metallic  mercur)'  is  seen,  owing  to  the 
more  complete  oxidizement  of  the  metal. 
Cerate  of  Spanish  Jiies. 

Take  of  cerate  of  S[iermaceti,  softened  with 
heat,  0  draihms;  S[)ani!.h  Hies,  finely  powdei-ed, 
one  drachm.  Mix  them  by  melting  over  a  gentle 
fire. 

Under  this  form,  cantharides  may  be  made  to 
act  to  any  extent  that  is  r.quisite.  It  may  supply 
the  jilace  either  of  the  blistering  plaster  ov  oint- 
ment; and  there  are  cases  in  which  it  is  preferable 
to  either.  It  is,  particularly,  more  convenient 
than  the  plaster  of  cantharides,  where  the  skin  to 
which  the  blister  is  to  be  applied,  is  previously 
much  attected,  as  in  cases  of  small-pox.  and  iij 
supporting  a  drain  under  the  form  of  issue,  it  is 
less  apt  to  spread  tlian  the  si/fter  ointment. 
Compound  Murgundy  pitch  plaster. 

Take  of  Burgundy  pitch,  2  lbs.  labdanura,  1  lb. 
yello*  resin,  and  yellow  wax,  each,  4  oz.  express- 
ed oil  of  mace,  1  oz. 

To  the  pitch,  resin,  and  wax  melted  together, 
add  first  the  labdaimm,  anti  then  the  oil  of  mace. 

After  a  long  contiimed  co  igh  in  the  winter,  a 
Burgundy  pitch  plaster  should  be  put  over  the 
breast  bone. 

Compound  labdanmn  plaster. 

Take  of  labdauum,  3  oz.  trankincouse,  1  oz; 
ciimamon,  powdered,  expressed  oil  of  mace,  each 
^  oz.  es.sential  oil  of  mint,  1  dr. 

To  the  melted  frankincense  add  first  the  labda- 
num,  softened  by  heat,  then  the  oil  of  mace.  Mix 
these  afterwards  with  the  cinnamon  and  oil  of  mint, 
and  beat  tnem  together,  in  a  warm  mortar,  into 
a    plaster.     Let  it  be  kept  in  a  clo.se  vessel. 

This  has  been  considered  as  a  very  elegant  sto- 
macli  plaster.  It  is  contrived  so  as  to  be  easily 
made  occasionally  (for  these  kinds  of  composilions 
on  account  of  their  volatile  ingredients  are  not  fit 
for  keeping),  and  to  be  but  moderately  adhesive, 
so  as  not  to  odeod  the  skin,  also  that  it  may,  with- 
out difftculty,  be  freijuently  renewed;  whicii  these 
applications,  in  order  to  their  producing  any  con- 
siderable efiect,  require  to  be.  They  keep  up  a 
perspiration  over  the  part  affected,  and  create  a  lo- 
cal action,  which  diverts  inflammation;  consum[>» 
tion  from  colds,  in  delicate  habits,  is  by  such  meain 
frequently  obviated. 


2b2 


UNIVERS.M.  RECElPr  BOOK. 


^Idhesive  plaster. 

1  aue  of  comninn,  or  lilharge  plaster,  5  parts, 
white  If  sin,  1   part. 

Ml'U  tiiem  t();j;iHher,  ami  spread  the  liquid  com- 
pound tliin,  on  strips  of  linen,  by  means  of  a  spa- 
tula, or  table-knife. 

This   piaster  is  very  adhesive,  and   is  used   for 
keeping  on  oilier  dressings,  &c. 
C"uvt  piaster. 

Bruise  a  sufficient  quantity  of  fish  glue,  and  let 
it  soak  for  twenty-four  liours  in  a  little  warm  water; 
expose  it  to  iieat  over  tlie  fire,  to  dissipate  the 
greater  (lart  of  the  w:rter,  and  supply  its  place  by 
colouiless  brandy,  which  will  vn\\  the  gelatine  of 
the  glue.  Sirain  the  whole  through  a  piece  of 
open  linen;  on  cooling,  it  will  form  a  trembling 
jelly. 

Now  extend  a  piece  of  black  silk  on  a  wooden 
frame,  and  fix  it  in  that  position  by  means  of  tacks, 
or  pack  thread.  Then  with  a  brush  made  of 
badger's  hair  a[>i)ly  the  glue,  after  it  has  been  ex- 
posed to  a  gentle  heat  to  render  it  liquid.  When 
this  stratum  is  dr-y,  which  will  soon  be  the  case, 
apply  a  second,  and  then  a  third,  if  necessary,  to 
give  the  plaster  a  certain  thickness,  as  soon  as  the 
*hole  is  ury,  cover  it  with  two  or  three  strata  of  a 
strong  tincture  of  balsam  of  Peru. 

This  is  the  real  English  court  plaster:  it  is  plia- 
ble, and  never  breaks,  characters  which  distinguish 
it  from  so  many  other  preparations  sold  under  the 
same  name. 

Compound  tinctiire  of  rhubarb. 

Take  of  rhubarb,  sliced,  ^  oz.  licpaorice  root, 
bruised,  J  oe..  ginger,  powdered,  saffron,  each  2 
dr.  distilled  water,  I  pint,  proof  spirit  of  wine,  12 
oz.  by  measure.  • 

Digest  for  14  days,  and  strain.     Dose,  A  an  oz. 
as  an  aperient,  or  1  oz.  in  violent  d'arrhuea. 
'I'inctitre  of  ginger. 

Take  of  ginger,  in  coarse  powder,  2  oz.  proof 
spirit,  2  pints. 

Digest  in  a  gentle  heat,  for  7  days,  and  strain. 

I'his  tincture  is  cordial  and  stimulant,  and  is 
generally  employed  as  a  corrective  to  i)urgative 
draughts. 

Compound  tincture  of  senna. 

Take  of  seima  leaves,  2  oz.  jalap  root,  1  oz. 
soriaiider  seeds,  j  oz.  proof  spirit,  £j  pints. 

Digest  for  seven  days,  and  to  the  strained  liquor 
add  4  ounces  of  su:;ar  (.andy. 

This  tincture  is  an  useful  carminative  and  ca- 
thartic, esiieciidly  to  those  who  have  accustomed 
themselves  to  the  use  of  S[)irituous  li(iuors;  it  often 
relieves  flatulent  compl  .ints  and  colics,  where  the 
common  cordials  have  little  effect;  the  dose  is  from 
1  to  2  ounces.  It  is  a  very  useful  addition  to  the 
castor-oil,  in  oi  der  to  take  off  its  mawkish  taste; 
and,  as  coinciding  «ith  the  virtues  ci'  the  oil,  it  is 
therefore  much  preferable  to  brandy,  shrub,  and 
such  like  liquors,  which  otherwise  are  often  found 
iiecessarj'  to  m.ike  the  oil  sit  on  the  stomach. 
Daffifs  elixir. 

Take  of  senna,  2  lbs.  rhubarb  shavings,  2  lbs. 

.lalap  root,    I    lb.   caraway  seeds,    1   lb.  aniseeds,  2 

lbs.  sugar,  4  lbs.  shavings  of  red    sanders   wood, 

Digest  these  in  10  gallons  of  spirit  of  wine,  for 
14  days,  and  strain  for  use. 

This  ellxi"  possesses  almost  the  same  qualities 
as  the  Compound  Tincture  of  Senna.  The  above 
quantities  maj'  be  reduced  to  as  small  a  scale  as 
may  be  required. 

77j<;  black  drop. 

Take  half  a  poun.l  of  opium,  sliced,  three  pints 
of  giiod  veljuice,  one  and  a  half  ounces  of  nutmeg, 
and  half  an  oz.  ot  saffron;  boil  them  to  a  proper 
thickness,  tbeu  add  a  quarter  of  a  pound  of  sugar 


an<l  two  spoonsful  of  yesst.  Set  the  whole  in  t 
warm  place,  near  the  fire,  for  six  or  eight  weeks, 
then  place  it  in  the  ()])en  air  until  it  becomes  of  ibe 
consistence  of  a  syriii);  lastlv,  decant,  filter,  and 
bottle  it  up,  adding  a  little  sugar  to  each  bottle. 

The  above  ingredients  ought  to  yield,  when  pro- 
perly made,  about  two  pints  of  the  strained  liquor 
Godfrey's  cordial. 

Dissolve  ^  an  oz.  of  opium,  1  drachm  of  oil  of 
sassafras,  in  2  ounces  of  spirit  of  wine.  Now 
mix  4  lbs.  of  treacle,  with  I  gallon  of  boiling 
water,  and  when  cold,  mix  both  solutions.  This 
is  generally  used  to  soothe  the   pains  of  children, 

Jialsnm  of  honey. 

Take  of  balsam  of  Toln,  2  oz.  gum  storax,  2 
drachms,  opium,  2  do.  hone}",  8  oz.  Dissolve 
these  in  a  quart  of  spirit  of  wine. 

This  balsam   is  exceedinglv  useful   in    allaying 
the  irritation  of  cough.     The  dose  is  1  or  2  tea- 
spoonsful  in  a  little  tea,  or  warm  water. 
Tincture  of  the  balsam  of  I  olu. 

Take  of  balsam  of  ToUi,  I  oz.  alcohol,  1  pint. 
Digest  until  the  balsam  be  dissolved,  and  then 
strain  the  tincture  through  a  paper. 

This  solution  of  the  balsam  of  Tolu  possesses 
all  the  virtues  of  the  balsam  itself.  It  may  he 
taken  internallv,  with  the  several  intentions  for 
which  that  balsam  is  proper,  to  the  quantity  of  a 
lea-spoontul  or  two,  in  any  convenient  vehicle. 

Mixed  with  simple  syru[>,  it  forms  an  agreeable 
balsamic  syrup. 

Tincture  of  Peruvian  bark. 

Take  of  Pei-uvian  bark,  4  oz.  proof  spirit,  2 
pints.     Digest  for  ten  days,  and  strain. 

It  may  be  given  from  a  lea-spoonful  to  ^  an  oi. 
or  an  ounce,  according  to  the  different  pur[)Oses  it 
is  intended  to  answer. 

Huxham's  tincture  of  bark. 

Take  of  Peruvian  bark,  powdered,  2  oz.  the 
peel  of  Seville  oranges,  dried,  li  do.  Virginian 
snake  root,  bruised,  3  drachms,  saffron,  1  do.  co- 
chineal, powdered,  2  scruples,  proof  spirit,  20  oz. 
Digest  for  l4  days,  and  strain. 

As  a  corroborant  and  stomachic,  it  is  given  in 
doses  of  two  or  three  drachrns;  but  when  employed 
for  th»«ure  of  intermittent  fevers,  it  must  be  takeo 
to  a  greater  extent. 

Tincture  of  guaiaciim. 

Take  of  guaiacum,  4  ounces,  rectified  spirit  of 
wine,  2  pints.      Digest  for  seven  days,  and  filter. 

What  is  called  gum  guaiacum  is,  in  fact,  a  resin, 
and  perfectly  soluble  in  alcohol.  This  solution  is 
a  [)Owerful  stimulating  sudorific,  and  may  be  given 
in  doses  of  about  h  an  ounce  in  rheumatic  and 
asthmatic  cases. 

Ammoniated  tincture  of  guaiacum. 

Take  of  resin  of  guaiacuin,  in  powder,  4  oz. 
ammoniated  alcohol,  in  powder,  l^  lbs.  Digest 
for  seven  days,  an<l  filter  tlirough  a  paper. 

This  is  a  very  elegant  and  efficacious  tincture; 
the  ammoniated  spirit  readily  dissolving  the  resin, 
ami,  at  tiie  same  time,  promoting  its  medical  vir- 
tues. In  rheumatic  cases,  a  tea,  or  even  table- 
spoonful,  taken  every  morning  and  evening,  in  any 
convenient  vehicle,  particularly  in  milk,  has 
proved  of  singular  service. 

Compound  tincture  of  benzoin. 

Take  of  benzoin,  3  oz.  purified  storax,  2  oz, 
balsam  of  Tolu,  1  oz.  socotrine  aloes,  ^an  oz.  rec» 
lifted  spirit  of  wine,  2  pints.  Digest  for  se\en 
days,  and  filter. 

This  preparition  may  be  considered  as  an  ele- 
gant simplification  of  some  very  c('.i. plicated  com- 
positions, which  were  celebrated  under  different 
names;  such  as  Baume  de  Comr.iandeur,  Wade's 
Balsam,    Friar's    Baisiun,    Jesuit's    Drops,    ^c 


MEDICINE 


2i».^ 


nirse,  in  general,  consisted  of  a  confused  farrago 
oi  (liscoflant  substar.ces.  The  (lose  is  a  tea-spoon- 
ful in  soiiie  warm  water  four  times  a  (ia)',  in  eon- 
»uni|>tions  and  spilling  of  blood.  It  is  useful,  also, 
when  applied  on  lint,  to  recent  wonnds,  and  sei-ves 
the  puf|:ose  of  a  scab,  but  must  not  be  soon  remov- 
ed. Poured  on  sugar  it  removes  spitting  of  blood 
immediately. 

Tincture  of  catechu. 

Take  of  exti-aci  of  catechu,  3  oz.  cinnamon, 
bruised,  '2  oz.  (hinted  alcohol,  2  pints.  Digest  for 
seven  days,  and  strain  tbrnugh  paper. 

The  cinnamon  is  a  very  useful  addition  to  the 
eatechu,  not  oidy  as  it  warms  the  stomach,  but 
likewise  as  it  covers  its  roughness  and  asti-ingency. 

This  tincture  is  of  service  in  all  kinds  of  de- 
Ruxions,  catarrlis,  loosenesses,  aud  other  disorders 
where  astringent  medicines  are  indicated.  Two 
or  three  tea-spoonsful  may  be  taken  every  now  and 
then,  in  red  wine,  or  any  other  proper  vehicle. 
GodholiVs  vegetable  balsam. 

A  pound  of  sugar-candy,  dissolved  by  heat,  in  a 
({uantity  of  white  wine  vinegar,  and  evaporated  to 
the  measure  of  1  pint,  during  which  operation  as 
much  garlic  as  possible  is  dissolved  with  it,  an- 
swers all  tlie  ])urposes  of  Godbold's  Vegetable 
Balsam,  and  is  pi'obably  the  same  medicine. 
Spirit  of  nutmeg. 

Take  of  bruised  nutmegs,  2  oz.  proof  spirit,  1 
gallon,  water  sufficient  to  prevent  burning.  Distil 
off  a  gallon. 

This  is  used  to  take  off  the  bad  flavour  of  medi- 
(Mne,  and  is  a  gratefid  cordial.. 

Lavender  water. 

The  common  mode  of  preparing  this,  is  to  put 
3  drachms  of  the  essential  oil  of  lavender,  and  a 
drachni  of  the  essence  of  ambergris,  into  1  pint  of 
spirit  of  wine. 

Water  of  pure  ammonia. 

Take  of  sal-ammoniac,  1  lb.  quick -lime,  2  lbs. 
water,  1  gallon.  Add  to  the  lime  two  pints  of  the 
water.  Let  them  stand  togelliur  an  hour:  then  add 
tfie  sal-ammoniao  and  tlie  other  si\  pints  of  water 
boiling,  and  immediately  cover  the  vessel.  Pour 
out  the  rnpior  when  cold,  and  distil  off,  with  a  slow 
lire,  one  pint.  This  spirit  is  too  acrimonious  for 
Interna!  use,  and  has  therefore  been  chiefly  em- 
ployed for  smelling  to,  in  faintings,  &c.  though, 
when  properly  diluted,  it  may  be  given  inwardly 
with  safely. 

Water  of  acetated  ammonia. 

Take  of  aiumonia,  by  weight,  2  oz.  distilled 
vinegar,  4  pints^  or  as  much  as  is  sufiicient  to  sa- 
turate tlie  ammonia. 

This  is  an  excellent  aperient  saline  liquor. 
Taken  wai'm  in  bed,  it  proves  commonly  a  power- 
ful dia|)horetic  or  sudorific;  and  as  it  operates 
jithoul  heat,  it  is  used  in  febrile  and  inflammatorv 
disorders,  where  medicines  of  ihe  warm  kind,  if 
they  fail  of  procuring  sweat,  aggravate  the  distem- 
per. Its  action  may  likewise  be  determined  to  the 
kidneys,  by  walking  about  in  cool  air.  Tiie  com- 
mon dose  is  half  an  ounce,  either  by  itself,  or 
along  with  other  medicines  adapted  to  the  inten- 
tion. Its  strength  is  not  a  little  precarious,  depend- 
ing on  that  of  the  vinegar. 

Black  pectoral  lozenges. 

Take  of  extract  of  li(iUorice,  gum-arabic,  each, 
*  oz.  white  sugar,  8  oz. 

Dissolve  them  in  warm  water,  and  strain:  then 
evaporate  the  mixture  over  a  gentle  fire  till  it  he 
af  a  proper  consistence  for  being  formed  into  lo- 
zenges, which  are  to  be  cut  out  of  any  shape. 
White  pectoral  lozenges. 

Take  of  fine  sugar,  I  lb.  gum  arable,  4  oz. 
Jtarch,  I  oz.  flowers  of  benzoin,  ^  drachm. 

Having  beaten  them  all  in  a  powder,  make  them 


into  a  proper  mass  witn  rose-water,  so  as  t/  fonw 

lozenges. 

These  compositions  are  very  agreeable  pectorals, 

and  may  be  used  at  ])leasure.     They  are  calculated 

for  softening  acrimonious  humours,  and  :illayin!» 

the  lickling  in  the  throat  wbicli  provokes  coughing. 

Syrup  of  ginger. 

Take  of  ginger  bruised,  4  oz.  boiling  distilled 
water,  3  pin's. 

Macerate  four  hours,  and  strain  the  liquor;  then 
add  double  refined   sugar,  and   make  into  a  syrnp. 

This  syrup  promotes  the  circulation  through  the 
extreme  vessels;  it  is  to  be  given  in  torpid  am' 
phlegmatic  habits,  where  the  stomach  is  subject  to 
be  loaded  with  slime,  andlhe  bowels  distended 
with  flatulency.  Hence  it  entei-s  into  the  compounil 
tinclu'.o  of  cinnamon  and  the  aromatic  powder. 

Dyspeptic  patients,  from  hard  drinking,  amj 
tliose  subject  to  flatulency  and  gout,  have  been 
known  to  receive  considerable  benefit  by  the  use 
of  ginger  tea,  taking  two  or  three  cupsful  for 
breakfast,  suiting  it  to  their  ])alate. 
Syrup  of  poppies. 

Take  of  the  heads  of  white  pn)n)ies,  dried,  3^ 
lbs.  double  reflned  sugar,  6  lbs.  distilled  water,  8 
gallons. 

Slice  and  bruise  the  heads,  then  boil  them  intl>e 
water  to  three  gallons,  and  press  out  the  decoction- 
Reduce  this,  by  boiling  to  about  4  i»ints,  and  strain 
it  while  hot  through  a  sieve,  then  through  a  thin 
woollen  cloth  and  set  it  aside  for  12  hours,  that  tin; 
grounds  may  subside.  Boil  the  li((Uor  poured  off 
trom  the  grounds  to  3  pinis,  and  dissolve  the  sugar 
in  it,  that  it  may  be  made  a  syrup. 

This  syrup,  impregnated  with  the  narcotic  mat- 
ter of  the  poppy-head,  is  given  to  children  in  doses 
of  two  or  three  drachms,  and  to  adults  of  from  ^ 
an  oz.  to  one  ounce  and  upwards,  for  easing  pain, 
procuring  rest,  and  answering  the  other  intentions 
of  mild  operations.  Particular  care  is  requisite 
in  its  preparation,  that  it  may  be  always  made,  as 
nearly  as  possible,  of  the  same  strength. 
Syrup  of  violets. 

Take  of  fresn  flowers  of  the  violet,  1  lb.  boiling 
distilled  water,  3  pints. 

Macerate  for  25  hours,   and  strain  the  liquor 
through  a  cloth,  without  pressing,  and  add  double 
refined   sugar,  to  make   the   syrup.     This   is   au 
agreeable  laxative  medicine  for  young  children. 
Syrup  of  squills. 

Take  of  vinegar  of  squills,  2  lbs.  double  refined 
sugai',  in  powder,  3^  lbs. 

Dissolve  the  sugar  with  a  gentle  heat,  so  as  to 
form  a  syrup. 

This  syrup  is  used  chiefly  in  doses  of  a  spoonful 
or  two  for  promoting  expectoration,  which  it  does 
very  powerfully.  It  is  also  given  as  an  emetic  to 
children. 

Oxymel  of  acjriiHs. 

Take  of  clarified  honey,  3  lbs.  vinegar  of  squills, 
2  pints. 

Boil  them  in  a  glass  vessel,  with  a  slow  fire,  to 
the  thickness  of  a  syrup. 

Oxymel  of  s(|uills  is  an  useful  aperient,  deter. 
gent,  and  expectorant,  and  of  great  service  in  hu- 
moral asthmas,  coughs,  and  other  disorders  whera 
thick  jiiilegm  abounds.  It  is  given  in  doses  of  twe 
or  three  di'achms,  along  with  some  aromatic  water, 
as  that  of  cii"iamon,  to  prevent  the  great  nausea 
which  it  would  otherwise  be  apt  to  excite.  !■ 
large  doses  it  proves  emetic. 

Vinegar  of  squills. 

Take  of  squills,  recently  dried,  I  lb.;  vinegar,  6 
pints;  proof  spirit,  ^pint. 

Macerate  the  squill"  withihe  vinegar,  in  a  glasi 
vessel,  with  a  gentle  heat,  for  twenty-four  hourS; 
then  express  the  lir^uor,  and  set  it  aside  until  tl>e 


?54 


UNHERSAL  RECEIPT  BOOK. 


fxces  subside.     To  the   decanted  liquor  add  the 
spirit. 

Vinegar  ot"  S(]nills  is  a  medicine  of  great  anti- 
qi'i'y.  It  is  a  very  powerful  slimMlaiil;  and  hence 
■  is  fr'-qiiently  used  witli  great  success  as  a  diu- 
f'  vie  and  expectorant.  The  dofe  of  this  medicine 
IS  tVom  a  (h-achni  to  lialf  an  ounce:  wliere  crudities 
Al)(>nnd  in  the  tirst  passages,  it  may  he  given  at 
first  in  a  larger  dose,  to  evacuate  them  l»v  vomit- 
ing. It  is  most  conveniently  exhihiteii  along  with 
cinnamon,  or  other  agreeahle  aromatic  waters, 
which  prevent  tlie  nausea  it  would  otherwise,  even 
in  small  doses,  he  ai)t  to  occasion. 
TiP'-tvatcr. 

Take  of  tar,  2  pints;  water,  1  gallon.  Mix,  by 
stin-ing  tiiem  wiili  a  wooden  rod  for  a  v^'iarter  of 
an  hour,  and,  after  the  tar  has  subsided,  strain  the 
liquor,  and  keep  it  in  well  corked  phials. 

Tar-water  should  have  the  colour  of  white  wine, 
and  an  empyreumatic  taste.  It  is,  in  fact,  a  solu- 
tion of  empyreumatic  oil,  effected  by  means  of 
acetor.s  acid.  It  acts  as  a  stimulant,  raising  the 
pulse,  and  increasing  the  discharge  by  the  skin 
and  kiiineys.  It  may  be  drank  to  the  extent  of  a 
pint  or  two  in  the  course  of  a  day. 

Decoction  of  sarsaparilla. 

Take  of  sarsaparilla  root,  cut,  6  oz. ;  distilled 
water,  8  pints. 

Aftei- macerating  for  two  hours,  with  a  heat  about 
195  degrees,  then  take  out  the  root  and  bruise  it; 
add  it  again  to  tlie  liquor,  and  macerate  it  for  two 
hours  longer;  tiien  boil  down  tiie  liquor  to  4  pints, 
Biid  strain  it.  The  dose  is  from  4  oz.  to  half  a  pint, 
»r  more,  daily. 

Compound  decoction  of  sarsaparilla. 

Take  of  sarsaparilla  root,  cut  and  bruised,  6  oz. ; 
(he  hark  of  sassafras  root,  the  shavings  of  guaiacum 
wood,  liquorice  root,  each,  1  oz. ;  the  bark  of  me- 
aereon  root,  3  drachms;  distilled  water,  10  pints. 

Digest  wilha  gentle  heat  for  6  hours;  tiien  b  >il 
downtiie  liquor  to  one  half  (or  five  pints),  adding 
the  bark  of  the  mezereon  root  towards  tlie  end  of 
boiling.  Strain  oft'  the  litpior.  The  dose  is  the 
same  as  the  last,  and  for  the  same  purposes. 

These  decoctions  are  of  very  great  use  in  purify- 
ing the  blood,  and  resolving  obstructions  in  scor- 
butic and  scrofulous  cases;  also  in  cutaneous  erup- 
tions, and  many  other  disrases.  Obstinate  swellings, 
that  had  resisted  the  effect  of  other  remedies  for 
aiiove  twelve  motulis,  have  been  cured  by  drinking 
a  quart  of  decoction  of  this  kind,  daily,  for  some 
weeks.  Decoctions  of  sarsuparilla  ought  to  be 
made  f-esh  every  day,  for  they  very  soon  become 
quite  fijBt'd,  and  unfit  for  use,  sometimes  in  less 
than  24  hours,  in  warm  weather. 

Decoction  of  the  woods. 

Take  of  guaiacum  raspings,  3  oz. ;  raisins, 
stoned,  2  oz.;  sassafras  root,  sliced,  liquorice  root, 
bruised,  each  1  oz. ;  water,  10  lbs. 

Boil  tlie  guaiacum  and  raisins  with  the  water, 
over  a  gentle  fire,  to  the  consumption  of  one  half, 
adding,  towards  the  end,  the  sassafras  and  Tupiorice, 
and  strain  the  decoction  without  expression. 

T'his  decoction  is  of  use  in  some  rheumatic  and 
cutaneous  aftections.  It  may  be  taken  by  itself,  to 
the  quantity  of  a  (juarter  of  a  [>int,  twice  or  thrice 
H  day,  or  used  as  an  assistant  in  a  course  of  mer- 
nurial  or  antimonial  alteratives;  the  jiatieiit  in  either 
case  keeping  warm,  in  order  to  promote  the  opera- 
•"^on  of  the  medicine. 

ICater-jrruel. 

Put  a  large  spoonful   of  oatmeal  into  a  pint  of 

water,  stir  it  well  togellier,  and  let  it  boil  iliree  or 

four  times,  stirring  it  often.   'I'hen  strain  it  tlirough 

sieve,  put  in  some  salt  acco"ding  to  taste,  and  if 

attessary  add  a  piece  of  fresh  butter.     Stir  with 


a  spoon,  until  the  butter  is  melted    when  it  wm  114 
fine  and  smooth. 

Paiiada. 

Put  a  blade  of  mace,  a  lai-ge  piece  of  the  cruml) 
of  bread,  and  a  (piart  of  water,  in  a  clean  sauce- 
()an.  Let  it  iioil  two  minutes,  then  take  onl  the 
bread,  and  bruise  it  very  fine  in  a  basin.  Mix  with 
it  as  much  of  the  warm  water  as  it  will  require, 
])our  away  the  rest,  and  sweeten  it  to  the  taste  ot 
tlie  patient.  If  necessary,  put  in  a  (liece  of  !)Utter 
of  the  size  of  a  walnut,  Itut  add  no  wine,  (irate  in 
a  little  nutmeg  if  recpiisite. 

Isinglass  jelly,  &c. 

Put  an  ounce  of  isinglass,  and  half  an  ounce  of 
cloves,  into  a  ipiart  of  water.  Moil  it  down  to  a 
pint,  strain  it  upon  a  pound  of  loaf  sugar,  and  when 
cold  ad(l  a  I'tlle  wine,  when  it  will  be  fit  for  use. — 
A  very  nourishing  beverage  may  be  made  by 
merely  boiling  the  isinglass  with  milk,  and  sweet- 
ening with  lump-sugar. 

Herf  tea. 

Take  oft*  the  fat  and  skin  from  a  pound  of  lean 
beef,  and  cut  it  into  pieces.  Then  [uit  it  int"  a 
gallon  of  water,  with  the  under  crust  of  a  penny 
loaf,  and  a  small  portion  of  salt.  Let  the  whole 
boil  till  reduced  to  2  quarts,  and  strain,  when  it 
will  be  fit  for  use. 

Anothe"  method. — In  some  cases,  when  the  pa- 
tient is  very  weak,  the  tea  must  be  made  thus: — 
Take  a  piece  of  Icm  beef,  cut  it  across  and  across, 
and  then  pour  on  it  scalding  water.  Cnvei  it  up 
close,  and  let  it  stand  till  cold.  Tnen  pour  it  off, 
and  warm  it  as  the  patient  requires,  having  sea- 
soned it  moderately. 

transparent  soup  for  convalescents. 

Cut  the  meat  from  a  leg  of  veal  into  small  pieces, 
and  break  tiie  bone  into'  several  bits.  Put  the  meaf. 
into  a  very  large  jug,  and  the  bones  at  top,  with  a 
bunch  of  common  sweet  herbs,  a  quarter  of  an  oz. 
of  mace,  and  half  a  pound  of  Jordan  almonds, 
finely  blanched  and  beaten.  Pour  on  it  four  quarts 
of  boiling  water,  and  let  it  stand  all  night,  covered 
close  by  the  fireside.  Tlie  next  day  put  it  into  a 
well-tinned  saucepan,  and  let  it  boil  slowly,  till  it 
is  reduced  to  (wo  (piarts.  tSe  careful,  at  the  time 
it  is  boiling,  to  skim  it,  and  take  off  the  fat  as  it 
rises.  Strain  into  a  punch-bowl,  and  when  settled 
for  two  hours,  \)our  it  into  a  clean  saucepan,  clear 
from  the  sediments,  if  any.  Add  3  oz.  of  rice, 
or  2  oz.  of  vermicelli,  (ireviously  boiled  in  a  little 
water.  When  once  more  boiled,  it  will  be  tit  for 
use. 

Sedlitz  poivders. 

Take  of  Rochelle  salt,  1  drachm,  carbonate  ot 
soda,  25  grains,  tartaric  acid,  20  do. 

Dissolve  the  two  first  in  a  tumbler  of  water 
then  add  the  latter,  and  swallow  witliou'  loss  ot 
time. 


SALUTARY    CAUTIOXS. 

Purijication  of  water  by  charcoal 
Nothing  has  been  found  so  efteclnal  lor  preser*. 
ing  water  swei-l  at  sea,  during  long  voyagt-s,  a« 
chairing  the  insides  of  the  casks  well  before  they 
are  filled.  Care  ought  at  the  same  time  to  be  taken 
that  the  casks  sliouM  never  be  filled  with  sea  wa- 
ter, as  sometimes  hap|)eus,  in  oriler  to  save  the 
trouble  of  sliifling  the  ballast,  because  this  tends 
to  hasten  tlie  corruption  of  the  fresh  water  after 
wards  put  into  them.  \\'.'en  the  water  becomes 
impure  and  otfeiisive  at  sea,  from  ignoraii'-e  of  the 
preservative  ert'ect  produced  on  it  by  cliarii:g  the 
casks  previous  to  their  being  filled,  it  m.iy  be  ren- 
dered perfectly  sweet  by  putting  a  little  fresh  char- 


MEDICINE. 


256 


en.il  in  powder  into  each  cask  before  it  is  tapped, 
or  by  filtering  it  tlirough  fresh  burnt  and  coarsely 
powdered  cliarcoal. 

No  practice  lias  answered  better  than  that  of 
charring  llieir  water  casks  on  their  inside.  Three 
casks  (if  water  ii\  one  of  his  Majesty's  dock  yards, 
nf  three  years' standing,  were  i)e:-fectly  sweet  wlien 
tapped.  'I'here  is,  therefore,  little  doubt  but  tiiat 
water  may  be  preserved  fresh  and  fit  for  drinking 
for  any  length  of  time,  in  cliarred  barrels. 
Cleanliness. 

To  preserve  seamen  in  health,  and  prevent  the 
prevalence  of  scurvy,  and  other  diseases,  it  will  be 
further  necessary  to  keep  the  ship  pei-fectly  clean, 
and  to  have  the  different  pai'ts  of  it  daily  purified 
by  a  free  admission  of  air,  when  the  weather  will 
admit  of  it,  and  likewise  by  fretpient  fumigations. 
This  precaution  will  more  particularly  bf  neces- 
sary for  the  puriiictition  of  such  places  as  are  re- 
markably close  and  confiner'. 

J-'reveiilisn  of  damftness  mid  cold. 

The  coldness  and  dampness  of  the  atmosphere 
are  to  be  corrected  by  sufficient  fires. 

Cleaidiness  on  board  of  a  ship  is  highly  neces- 
sary for  the  preservation  of  the  health  ot  seamen; 
but  the  custom  of  frequent  swabbings  or  wasiiings 
between  the  decks,  as  is  tjo  fretpienlly  practised, 
is  certainly  injurious,  and  greatly  favours  t!ie  pro- 
duction of  scurvy  and  other  diseases  by  a  constant 
dampness  being  kept  u(>. 

Exercise  and  amusements. 

The  men  should  be  made  to  air  their  hammocks 
and  bedding  every  fine  day;  they  should  wash  their 
bodies  and  apparel  often,  for  which  purpose  an 
adequate  supply  of  soap  ought  to  be  allowed;  and 
they  slundd  change  their  linen  and  other  clothes 
frequently.  In  rainy  weather,  on  being  relieved 
from  their  duty  on  the  deck  by  .the  succeeding 
wat^ii,  they  sliould  take  oft'  their  wet  clothes,  in- 
stead of  keeping  them  on,  and  lying  down  in  them, 
«s  they  are  too  apt  to  do.  Two  sets  of  hammocks 
ougiit  to  be  provided  for  them.  In  fine  pleasant 
■weather,  and  after  their  usual  duty  is  over,  they 
sliould  be  indulged  in  any  innocent  amusement 
that  will  keep  liieir  minds,  as  well  as  bodies,  in  a 
state  of  pleasant  activity,  and  perhaps  none  is  more 
proper  than  dancing.  Tiiis  makes  a  fiddle  or  a 
pipe  and  labor,  desirable  acquisitions  on  board  of 
eveiy  ship  bound  on  a  long  voyage. 
Effects  of  climate,  &c. 

In  warm  climates  the  crews  of  ships  are  healthier 
at  sea  when  the  air  is  dry  and  serene,  and  the  heal 
moderated  by  gentle  breezes,  than  when  rainy  or 
♦lamp  weather  prevails;  and  they  usually  enjoy 
better  health  when  the  ship  is  moored  at  a  con- 
siderable distance  from  ihe  shore,  and  to  wind- 
ward of  any  marshy  ground  or  stagnant  waters, 
tlian  when  it  is  anchored  to  leeward  of  these,  and 
lies  close  in  with  the  land.  Masters  of  vessels, 
stationed  at,  or  trading  to,  any  parts  between  the 
tropics,  will  therefore  act  prudently,  when  they 
have  arrived  at  their  destined  port,  to  anchor  a 
considerable  distance  from  the  shore,  and  as  tar  to 
windward  of  all  swamps,  [lools,  and  lakes,  as  can 
eoiiveniently  be  done,  as  the  no.icioils  vapours  which 
will  be  v/afted  to  the  crew,  wlien  the  ship  is  in  a 
station  of  this  nature,  will  not  fail  to  give  rise  to 
diseases  among  them. 

Cautions  to  be  obseiiied  -iuhen  on  shore. 
When  unavoidably  obliged  to  submit  to  such  an 
i-nconveiiience,  some  means  ought  to  be  adopted  to 
prevent  disagreeable  conse(piences  from  ensuing, 
•''or  this  purpose  a  large  sail  should  be  hoisted  at 
flji."  foremast  or  must  windward  part  of  the  ship, 
so  as  lo  prevent  ibt  n().\ious  vapours  from  coming 
liwfl;  the  cabin,  steerage,  and  between  the  decks, 


should  be  fumigated  now  and  then,  and  the  seamei 
allowed  (o  smoke  tobacco  freelv. 

Unless  absolutely  necessary,  it  will  be  im])rt)per 
to  permit  any  of  the  crew  to  sleep  from  on  board, 
when  stationed  off  an  nniieallhy  shore;  but  when 
necessity  obliges  them  to  do  so,  for  the  purpose* 
of  wooding  or  watering,  a  tent  or  marquee  should 
be  erected,  if  a  proper  house  cannot  be  procured,, 
and  this  should  be  pilchedon  the  dryest  and  high- 
est si)ot  that  can  be  found,  being  so  situated,  a» 
that  the  door  shall  open  towards  the  sea.  Under 
cover  of  this,  a  sufficient  number  of  hammocks  are 
to  be  suspended  for  the  accommodation  of  ll",'  men 
by  night,  as  they  should  bv  no  means  be  svitVered 
to  sleep  on  the  ojieii  ground. 

If  the  tent  liapi)ens  unfortunately  to  be  in  the 
neighbourhood  of  a  morass,  or  has  unavoidably 
been  pitched  on  flat  moist  ground,  it  will  be  ad- 
visable to  keep  up  a  constant  fire  in  it  by  ilay  as 
well  as  by  night:  and  as  a  further  preventive  against 
I  those  malignant  disorders  which  are  aptio  arise  in 
such  situations,  the  men  should  be  directed  to 
smoke  freely  of  tobacco,  and  to  take  a  wine-glass- 
ful of  the  compouiul  tincture  of  Peruvian  bark 
every  morning,  on  an  empty  stomach,  and  the 
same  quantity  again  at  night. 

Cautions  iuhen  in  tropical  ciimales. 

In  tropical  climates,  the  healthiness  of  seamen 
will  much  de()end  U|)on  avoiding  undue  exposure 
to  tiie  sun,  rain,  niglil  air,  long  fasting,  intempe- 
rance, unw  holesome  shore  duties,  especially  during 
the  sickly  season,  and  upon  the  attention  paid  to 
the  various  regulations  and  preventive  measures. 
The  bad  effects  of  remaining  too  long  in  port  at 
any  one  time  (independent  of  irregularities,  of 
harboui'  duties,  particularly  after  sunset,  as  well  a3 
during  his  meridian  power),  cannot  be  too  strongly 
adverted  to  by  the  commander  of  every  ship;  and 
therefore  a  measure  of  the  highest  importance  in 
the  navy  is  the  employment  of  negroes  and  natives 
of  the  country,  or  at  least  men  accustomed  to  the 
torrid  zone,  in  wooding,  watering,  transporting 
stores,  rigging,  clearing,  careening  ships,  iScc. ;  and, 
in  fine,  in  all  su-;h  occupations  as  might  subject 
the  seamen  to  excessive  heat  or  noxious  exhala- 
tions, v/hich  cannot  fail  to  be  highly  dangerous  to 
the  health  of  the  unassimilated  seaman. 

Ttie  practice  of  heaving  down  vessels  of  Whi  in 
the  West  Indies,  in  the  o-dinary  routine  of  ser- 
vice at  least,  cannot  be  tor.  highly  depiecated,  as 
well  from  the  excessive  fatigue  and  exertion  it 
demands,  as  because  it  is  a  process  which  requires 
for  its  execution  local  security,  or,  in  other  worils, 
a  land  that  is  locked,  and  therefore  generally  an 
unhealthy  harbour.  The  instances  of  sickness 
and  mortality  from  the  efiecls  of  clearing  a  foul 
hold  in  an  unhealthy  harbour,  are  too  numerous  to 
be  specified. 

Intoxication. 

A  very  productive  source  of  disease  in  warm 
climates  among  seamen,  is  an  immoderate  use  of 
spirituous  and  fermented  lii|uors,  as  they  are  toe 
apt,  whilst  under  a  state  of  intoxication,  to  throK/ 
themselves  on  the  bare  ground,  where,  perhaps, 
they  lie  exposed  for  many  hours  to  the  intluence  of 
the  meridian  sun,  the  heavy  dews  of  the  evenirg, 
or  the  damp  chilling  air  of  tiie  night.  The  com- 
mander of  a  ship  who  pays  attention  to  the  liealth 
of  his  crew,  will  therefore  take  every  possible  [)re- 
caution  to  prevent  his  men  from  being  guilty  (  qn 
excess  of  this  nature;  and  likewise  that  ibey  doLC< 
lie  out  in  the  oj.ien  air,  when  overcome  by  fatigua 
and  nard  labour. 

The  diiTerent  voyages  of  ihat  celebi-ated  naviga- 
tor, Ca[itain  Cook,  as  well  as  that  of  the  unfortu- 
nate i-a  Ferouse,  incontestably  prove  that  by  due 


£oO 


HMV BURSAL  RKCEll'T  BOOK. 


eaic  and  a  proper  regin,:n,  searaen  may  be  pre- 
•erved  from  llie  scurvy  and  other  diseases  wliich 
have  formerly  been  inseparable  from  lung  sea 
voyages;  and  lliat  ibcy  can  llius  suppoit  tiie  laligues 
(if  Ibc  longest  navigations  in  all  climaleb,  and  un- 
der  a  burning  sun. 

jVuxions  vapours. 

Smoking  or  fumigating  sliips  with  charcoal  or 
sulphur,  IS  the  must  eft'.,ctu«l  means  of  killing  all 
kinds  of  vermin,  and  is  therefore  always  resorted 
to;  but  it  is  recommended  tiial  no  sailor  nor  boy 
be  allowed  to  go  under  the  decks  until  the  hatches, 
ami  all  the  oilier  openings,  have  been  for  three 
hours  uncovered;  in  that  time  all  noxious  \apours 
will  be  eftec'ually  dissipated. 

Cu/ituiii  Cook  s  rules  for  presening  the  health,  of 
seamen. 

1.  The  crew  to  be  at  three  watches.  The  men 
will  by  this  means  have  lime  to  shift  and  dry 
themselves,  and  get  pretty  well  refreshed  by  sleep 
oefore  called  again  to  duty.  When  there  Is  no 
pressing  occasion,  seamen  ought  to  be  refreshed 
with  as  much  uninterrupted  sleep,  as  a  common 
day  labourer. 

i{.  To  have  dry  clothes  to  shift  themselves  after 
getting  wet. — One  of  the  officers  to  see  that  every 
man,  on  going  wet  from  his  watch,  be  immediately 
shifted  with  dry  clothes,  and  ilie  same  on  going  to 
!>ed. 

3.  To  keep  their  persons,  hammocks,  bedding, 
and  clothes,  clean  and  dry. — This,  commander 
made  his  men  pass  in  review  before  him,  one  day 
in  every  week,  and  saw  that  they  had  changed  their 
linen,  and  were  as  neat  and  clean  as  circumstances 
would  admit.  He  had  also  every  day  the  ham- 
mocks carried  ou  the  booms,  or  some  other  airy 
part  of  the  ship,  unlashed,  and  the  bedding  tho- 
roughly shaken  and  aired.  When  the  weather 
prevented  the  hammocks  being  carried  on  deck, 
Ihey  were  constantly  taken  down,  to  make  looom 
for  the  fires,  the  sweeping,  and  other  operations. 
When  posbible,  fresh  water  was  always  allowed  to 
•.he  men  to  wash  iheir  clothes,  as  soap  will  not  mi.'i 
with  sea-water,  and  linen  washed  in  brine  never 
thoroughly  ilries. 

■4.  To  keep  the  ship  clean  between  decks. 

5.  To  have  frequent  fires  between  decks,  and 
at  the  bottom  of  the  well. — Captain  Cook's  method 
was  to  have  iron  pot'  with  dry  wood,  which  he 
burned  between  decks,  in  tlie  well,  and  other  parts 
of  the  ship;  during  which  time,  some  of  the  crew 
were  employed  iii  rubbing,  with  canvas  or  oakum, 
every  part  that  had  the  least  damp.  Where  the 
heat  from  liie  stoves  did  not  readily  absorb  the 
moisture,  loggerlieads,  heated  red  hot,  and  laid  on 
sheets  of  iron,  speedily  eftected  the  purpose. 

6.  Propyl-  attention  to  be  paid  to  the  ship's  cop- 
[►ers,  to   keep  them  clean  and  free  from  verdigris. 

7.  The  fat  that  is  boiled  out  of  the  salt  beef  or 
pork,  nev<  r  to  be  given  to  the  people. 

8.  The  men  to  be  allowed  plenty  of  fresh  water, 
at  the  ship's  return  to  port;  the  water  remaining  on 
board  to  l>e  started,  and  fresh  water  from  the  shore 
to  be  taken  in  its  room. 

By  means  of  the  above  regulations,  (in  addition 
tr,  rules  relative  to  temperance;  and  supplying  the 
crews  as  much  as  possible  with  fresh  meat  and 
vegetables),  this  celebrated  navigator  performed  a 
voyage  of  upwards  of  three  years,  in  every  climate 
of  .ue  globe,  with  tiie  loss  of  oiily  one  man. 
Tu  ublaiii  fresh  water  from  the  sea. 

The  method  ot  obtaining  fresh  water  from  the 
sea  by  distillation,  was  introduced  into  the  English 
navy  in  the  year  1770,  by  Dr  Irving,  for  which  he 
obtained  a  pailiainentaiy  reward  of  £5000. 

In  order  to  give  a  clear  notion  of  Dr  Irving's 
method,   lei  us  suppose  a   teakettle  to  be  made 


without  a  spout,  and  with  a  hole  in  the  lid,  in  tta 
place  of  the  knob;  the  kettle  being  filled  with  se>- 
water,  the  fresh  vapour,  whicli  arises  from  the 
Water  as  it  boils,  will  issue  through  the  hole  in 
the  lid;  into  that  hole  fit  the  mouth  of  a  tobacco 
pipe,  letting  the  stem  have  a  little  inclination 
downwards,  then  will  the  vapour  of  fresh  watep 
take  its  course  through  the  stem  of  the  tube,  and 
may  be  collected  by  fitting  a  proper  vessel  to  its 
end. 

This  would  be  an  apt  representation  of  Dr  Irv- 
ing's contrivance,  in  which  he  has  luted  or  adapted 
a  tin,  iron,  or  tinned  copper  tube,  of  suitable  di- 
mensions, to  tlie  lid  of  the  common  kettle  used  for 
boiling  the  provisions  on  lioard  a  ship;  the  fresh 
vapour  which  arises  from  boiling  sea-water  in  i\te 
kettle,  passes,  as  by  common  distillation,  through 
this  tubo  into  a  hogshead,  which  serves  as  a  receiv- 
er; and  in  order  that  the  vapour  may  be  readilj 
condensed,  the  tube  is  kept  cool  by  being  constant- 
ly wetted  with  a  mop  dipped  in  cold  sea  water. 
The  waste  water  running  from  the  mop,  may  l>e 
carried  ofi'  by  means  of  two  boards  n.iiled  together, 
like  a  spout.  Dr  Irving  particularly  remarks,  that 
only  three-fourths  of  the  sea-water  should  be  dis- 
tilled; the  brine  is  then  to  be  let  oft' and  the  copper 
replenished,  as  the  water  distilled  from  the  remaitk- 
irig  concentrated  brine  is  found  to  have  a  disagreea- 
ble taste;  and  as  the  farther  continiration  of  tlie 
distillation  is  apt  to  be  injurious  to  the  vessels. 
When  the  water  begins  to  boil,  likewise,  the  va- 
pour should  be  allowed  to  pass  freely  for  a  minute; 
this  will  efiectually  cleanse  the  lube,  and  upper 
part  of  the  boiler. 

To  render  sea-ivater  capable  of  -washing  linen. 

It  is  well  known  that  sea-water  cannot  be  em- 
ployed for  washing  clothes. — It  refuses  to  dissolve 
soap,  and  possesses  all  the  properties  of  hard 
water. 

This  is  a  great  inconvenience  to  seamen,  whos# 
allowance  of  fresh  water  is  necessarily  limited, 
and  it  prt  vents  them  from  enjoying  many  of  those 
comforts  of  cleanliness  which  contribute  not  a  little 
to  health.  The  method  of  removing  this  defect  is 
exceedingly  simple,  and  by  no  means  expensive. 
It  has  lately  been  pointed  out  hy  Dr  Mitchell,  of 
New  York: — Drop  into  sea-water  a  solution  of 
soda,  or  potash.  It  will  become  milky,  in  conse- 
quence of  the  decomposition  of  the  earthy  salts, 
and  the  precipitation  of  the  earths.  This  addition 
renders  it  soft,  and  capable  of  washing.  Its  milki- 
iiess  will  have  no  injurious  eftect. 


PRESEKVATION   FROM  DROWNING  AND  SaiPWIlBCK. 


When  a  man  falls  overboard. 

The  instant  an  alarm  is  given  that  a  man  is 
overboard,  the  ship's  helm  should  be  put- down, 
and  she  should  be  hove  in  stays;  a  hen  coop  or 
other  object  that  can  float  should  also  Ije  thrown 
overboard  as  near  the  man  as  possible,  with  a  rope 
tied  to  it,  and  carefully  kept  sight  of,  as  it  will 
prove  a  beacon,  towards  which  the  boat  may  pull 
as  soon  as  lowered  down.  A  primary  object  is, 
having  a  boat  readv  to  lower  down  at  a  moment's 
notice,  which  should  be  hoisted  up  at  the  stern  it 
most  .convenient;  the  lashings,  tackle,  JScc.  to  be 
always  kept  clear,  and  a  rudder,  tiller,  and  spare 
spar,  to  be  kept  in  her.  When  dark,  she  should 
not  be  without  a  lanlhorn  and  a  compass. 

There  should  also  be  kept  in  her  a  rope  with  a 
running  bowline,  ready  to  fix  in  or  to  throw  to  the 
person'^in  danger.  Coils  of  small  rope,  with  run- 
ning bowlines,  should  also  be  kept  in  the  chains 
(luat'lers,  and  abaft,  ready  to  throw  over,  as  it  most 
generally  occurs,  that  men  pass  close  to  Uie  shti»'» 


MEDICINE. 


257 


«i(1e,  and  have  often  been  miraculouslj    Rved  by 
clinging  to  ropes. 

Upsettinff  of  a  boat. 

If  a  person  should  fall  out  of  a  boat,  or  he  boat 
upset  !))•  going  foul  of  a  cable,  Sec.  or  should  he 
tall  off  the  (jiiays,  or  indeed  fall  into  any  water, 
from  wliich  he  cannot  extricate  himself,  but  must 
wait  some  little  time  for  assistance — had  he  pre- 
sence of  mind  enough  to  whip  off  his  hat,  and  hold 
it  Ijy  the  brim,  placing  his  fingers  within  side  of 
I  he  crown,  (top  upwards)  he  would  be  able,  by 
this  method,  to  keep  his  mouth  above  water  till 
assistance  should  reach  him.  It  often  hapjiens  that 
danger  is  appi'ehended  long  before  we  are  involved 
in  the  peril,  although  there  may  be  time  enough 
10  prepare  this,  or  adopt  any  other  method.  Tra- 
vellers, in  fording  rivei"s  at  unknown  fords,  or 
where  shallows  are  deceitful,  might  make  use  of 
this  method  with  advantage. 

Cork  -waistcoats. 

Provide  a  cork  waistcoat,  composed  of  four 
[rieces,  two  for  the  breast  and  two  for  the  back, 
each  pretty  near  in  length  and  breadth  to  the  quar- 
ters of  a  waistcoat  without  flaps;  the  whole  is  to  be 
covered  with  coarse  canvass,  with  two  holes  to  put 
Liie  arms  tlu'ough.  There  must  be  a  space  left  be- 
tween tlie  two  back  pieces,  and  the  same  betwixt 
each  back  and  breast  piece,  that  they  may  fit  the 
easier  to  the  body.  By  this  means  the  waistcoat 
is  open  only  before,  and  may  be  fastened  on  the 
I  wearer  by  strings;  or  if  it  should  be  thought  more 
secure,  with  buckles  and  leallier  straps.  This 
waistcoat  may  be  made  up  for  five  or  six  shillings. 

If  those  who  use  the  sea  occasionally,  and  espe- 
cially those  who  are  obliged  to  be  almost  con- 
stantly there,  were  to  use  these  waistcoats,  it 
would  he  next  to  impossible  that  they  should  be 
•Irowned. 

Further  means. 

It  will  likewise  be  proper  to  prepare  an  oil  skin 
5ag,  on  going  to  sea,  for  a  temporaiy  supply  of 
(irovisions,  in  case  of  shipwreck.  If  suddenly 
plunged  into  the  water,  and  unable  to  swim,  it  will 
be  necessary  to  keep  the  hands  and  arms  under 
the  water — few  animals  being  capable  of  drowning, 
awing  to  their  inability  to  lift  their  fore  legs  over 
their  heads. 

The  legs,  tlierefore,  being  necessarily  immersed 
in  the  water,  the  difference  between  the  specific 
gravity  of  the  animal  and  the  water,  is  sufficient  to 
enable  it  to  keep  its  nostrils  and  mouth  above  the 
water,  and  therefore  it  i^  not  suffocated  by  the 
fluid,  but  breathes  freely.  But  man,  on  the  con- 
tr.>«ry,  being  able  to  lift  his  hands  over  his  head, 
and  generally  doing  so  in  case  of  this  accident,  his 
iiands  and  arms  make  up  the  difference  in  specific 
gravity,  and  his  head,  imi)elled  bj  the  weight  of 
iiis  hands  and  arms  below  the  water,  his  body  fills, 
and  he  is  consequently  choked  and  suffocated.  The 
I'eraedy  therefore  is,  in  all  such  cases,  to  keep 
lown  the  hands  and  arms,  and  as  a  further  secu- 
rity, to  act  with  them  under  and  against  the  water. 
It  will  then  be  impossible  to  sink,  unless  the  weight 
of  clothes  or  other  circumstances  operate  to  the 
conti'ary. 

The  marine  spencer. 

Tbe  marine  spencer  is  made  in  the  form  of  a 
;^rdie,  of  a  proper  diameter  to  fit  the  body,  and 
*-c  inches  broad,  composed  of  about  500  old  tavern 
lorks,  strung  upon  a  strong  twine,  well  lashed  to- 
gether with  lay-cord,  covered  with  canvass,  and 
jKjinted  in  oil  so  as  to  make  it  water-proof.  Two 
tapes  of  coi'ds,  about  two  feet  long,  are  fastened 
(0  the  back  of  the  girdle  with  loops  at  the  ends. 
.\nother  tape  or  cord  of  the  same  length,  having  a 
'aw  corks  strung  to  the  middle  of  it,  is  covered 
f  kh  canvass  painted.  A  pin  of  hard  wood,  three  r 
8  H 


inches  long  and  half  an  inch  in  d;<*niv<er  is  fast- 
ened to  the  front  of  the  girdle  by  a  tajie  or  cord, 
about  three  inches  long.  To  use  the  spencer,  it 
siionld  be  slidden  from  the  feet  close  up  to  the  arms, 
the  tapes  or  cords  are  to  be  brought  one  over  each 
shouhk^r,  and  fastened  by  the  loops  to  the  pin; 
tbose  between  tlie  legs  are  to  be  fastened  to  the 
otlierpin.  A  person  thus  equipped,  though  unac- 
quainted with  swimming,  may  safely  trust  himself 
to  the  waves;  for  he  will  float,  head  and  sbouldeit. 
above  water,  in  any  storm,  and  by  paddlig  wun 
his  hands,  mav  easily  gain  the  shore.  Such  a  spen- 
cer may  also  be  made  of  cork  shavings  put  into  a 
long  canvass  bag. 

It  has  also  been  suggested,  that  every  part  of  the 
usual  dress  of  the  sailor  should  be  made  with  a 
view  of  i)reserving  his  life,  in  cases  of  accident;  and 
for  this  purpose  that  a  quantity  of  cork  shavings 
or  clippings  should  be  quilted  into  his  jacket  about 
the  collar  and  neck,  between  the  outside  and  in- 
side lining:  or  as  a  belt,  of  considerable  breadth 
across  the  back  and  shoulders,  then  principally 
omitted  under  the  arms,  and  resumed  over  the 
chest  and  stomach,  yet  not  so  much  as  to  create  in- 
convenience. If  in  these,  and  other  parts  of  his 
dress,  so  much  cork  could  commodiously  be  work- 
ed, as  would  give  the  sailor  an  opportunity  of  re- 
covering himself,  and  making  use  of  his  own  pow- 
ers in  cases  of  contingency,  many  valuable  lives 
might  be  saved. 

Bamboo  habit. 

The  bamboo  habit  is  an  invention  of  the  Chinesi, 
by  the  use  of  which,  a  person  unskilled  in  the  art 
of  swimming,  may  easily  keep  himself  above  water. 
The  Chinese  merchants,  when  going  on  a  voyage, 
are  said  always  to  provide  themselves  with  this 
simple  apparatus,  to  save  their  lives  in  cases  of 
danger  from  shipwreck.  It  is  constructed  by  plac- 
ing four  bamboos  horizontally,  two  before,  and  two 
behind  the  body  of  each  person,  so  that  they  pro- 
ject about  twenty-eight  inches;  these  are  crossed  on 
each  side  by  two  others,  and  the  whole  propei-ly 
secured,  leaving  an  intermediate  space  for  the 
body.  \Vhen  thus  formed,  the  person  in  danger 
sli|)S  it  over  his  head,  and  ties  it  securely  to  the 
waist,  bv  which  simple  means  he  cannot  possibly 
sink. 

To  extricate  persons  from  broken  ice. 

Let  two  or  more  persons  hold  a  rope  or  ropes, 
at  both  ends,  stretched  over  the  broken  ice;  so  that 
the  drowning  person  may  catch  hold  of  it. 
The  life  boat. 

The  life-boat  is  generally  thirty  feet  long,  and 
in  form  much  reseirbling  a  common  Greenland 
boat,  except  the  bottom,  which  is  much  flatter.  She 
is  lined  with  cork,  inside  and  outside  of  the  gun- 
wale, about  two  feet  in  breadth,  and  tlie  seats  uiw 
derneath  are  filled  with  cork  also. 

She  is  rowed  by  ten  men,  double  banked,  and 
steered  by  two  men  with  oars,  one  at  each  end, 
both  ends  being  alike.  Long  poles  are  provided 
for  the  men,  to"  keep  the  boat  from  being  driven 
broadside  to  the  shore,  eitlier  in  going  off  or  land- 
ing. About  six  inches  from  the  lower  poles,  it 
increases  in  diameter,  so  as  to  form  aflat  surface 
against  the  sand.  The  weight  of  the  cork  used  in 
the  boat  is  about  seven  cwt. 

She  draws  very  little  water,  and  when  full  is  able 
to  carry  twenty  people.  The  boat  is  able  to  con- 
tend  against  the  most  tremendous  sea  and  broken 
water;  and  never,  in  any  one  instance,  l.as  she 
failed  in  bringing  the  crew  in  distress  into  a  place 
of  safety.  The  men  have  no  dread  in  going  off 
with  her  in  the  highest  sea  and  broken  water:  cork 
jackets  were  proviaed  for  them;  but  their  confi- 
fidence  in  the  boat  is  so  great,  tliat  they  do  not  uar 
them. 


S68 


UNIVTERSAL  RECEIPT  BOOK. 


Ttie  success  atteiidino;  this  exiiedienl  for  dimin- 
ishing the  nurnher  of  unhappy  individuals  almost 
daily  lost  in  a  watery  grave,  appears  to  have  lieen 
h)ore  than  equal  to  the  most  sanguine  exi)ectations 
formed  of  its  utility;  and  the  great  object  in  view, 
vi?  the  safety  of  those  persons  who  iiazard  their 
own  security  to  preserve  others,  has  been  fully  ac- 
eomplisl]ed. 

Safe  and  readily  consliticted  life-boat. 

In  A[)ril,  18:)6,  a  model  of  a  life-boat  was  exhi- 
bited before  the  Royal  Humane  Society,  which  may 
t.c  put  together  in  the  space  of  half  an  hour,  in  any 
case  of  shipwreck,  and  which  cannot  sink  or  over- 
set, let  the  sea  run  ever  so  high.  All  that  is  neces- 
sary to  be  provided  is,  a  keel  or  plank  of  any  con- 
venient length,  and  a  few  pigs  of  iron,  such  as 
vessels  usually  carry  out  for  ballast.  The  officers 
of  the  ship  are  to  take  care  to  keep  two  or  three 
em\)ty  water-casks,  perfectly  tight,  the  bung-holes 
corked  up,  and  a  piece  of  tin  or  leather  nailed 
over  them.  These  casks  are  to  be  laslied  with 
ropes  to  the  Keel,  along  with  the  pigs  of  iron  for 
ballast;  and  any  spare  poles  or  spars  may  be  also 
lashed  to  the  sides,  so  as  to  give  the  raft  the  form 
of  a  vessel,  and  at  each  end  to  make  a  lodgement 
for  the  men.  Any  of  the  square  sails  of  the  ship 
will  form  a  lug-sail,  and  may  speedily  be  adapted 
10  the  new  life-boat,  and  a  strong  and  broad  spar 
may  be  lashed  on  as  a  rudder. 

Another. — Let  a  quantity  of  ballast,  even  more 
han  what  is  commonly  used  for  sailing,  be  laid  in 
the  bottom  of  the  boat,  over  this  lay  bags  filled 
with  cork,  prepared  for  the  purpose,  and  numbered 
according  to  their  places,  and  if  considerably 
iiigher  than  the  gunwales  so  much  the  better;  a  sail 
or  part  of  one  folded  may  be  thrown  over  from 
stem  to  stern,  to  combine  and  unite  the  several 
parts;  and  lastly,  the  whole  is  to  be  secured  to- 
gether by  passing  ropes  by  so  many  turns  as  may 
be  deemed  sufficient,  round  and  round  over  the 
;:;-unwales  and  under  the  keel,  and  these,  if  neces- 
sary, may  be  .litched  by  a  turn  or  two  taken 
lengthwise. 

Every  person  either  on  board  or  holding  by  the 
boat,  so  prepared,  may  be  absolutely  certain  of 
being  carried  safe  through  any  breach  whatever. 

When  no  such  preparatio.i  of  cork  has  been 
made,  the  following  is  proposed  as  a  substitute: 

Let  a  quantity  of  ballast,  as  coals  in  canvass,  be 
secured  in  its  place,  as  well  as  circumstances  will 
admit;  then  tiike  an  empty  water  cask  (beer  cask, 
i)r  any  others  that  are  tight)  and  fill  the  boat  with 
i.hem,and  ifthe  bilge  of  the  cask  rises  considerably 
higher  than  the  gunwales,  it  will  be  so  much  the 
better;  let  a  sail  then  be  thrown  in  to  jam  the  cask 
and  ballast  in  tlieir  places,  as  well  as  to  combine 
\n(S.  unite  the  several  parts  by  covering  all  fore  and 
aft;  and  lastly,  let  the  whole  be  lashed  and  secured 
'ogether,  in  the  manner  above  stated.  It  is  be- 
lieved the  boat  in  this  trim  would  always  continue 
upright  on  her  keel,  be  lively  and  buoyant  on  the 
water,  and  have  sufficient  efficacy  to  support  tfie 
crew  of  any  ordinary  vessel,  till  drifted  within  iheir 
own  depth. 

It  frequently  happens  that  after  men  have  gained 
the  shore,  they  perish  of  cold  for  want  of  <lry 
clothes.  As  a  remedy  for  this,  every  man  should 
try  to  secure  one  or  two  flannel  or  woollen  shirts, 
Dy  wrapping  them  up  tightly  in  a  piece  of  oiled 
doth  or  silk;  and  to  guard  against  tearing,  the  last 
might  be  covered  with  canvass,  or  inclosed  in  a  tin 

lOX. 

F'lirther  method  of  preservation  in  cases  of  ship- 

■wrfcks. 

It  being  the  great  object,  in  cases  of  shipwreck, 

to  establish  a  communication  betwixt   the  vessel 

und  the  shore  with  the  least  possible  delay,  various 


methods  have  been  invented  and  pointed  out  foj 
this  purpose. 

A  common  paper  kite  launched  from  llie  vessel, 
and  driven  by  the  wind  to  the  shore  has  he<^n  sup- 
poseil  capable  of  conveying  a  piece  of  pacK  threa(k, 
to  which  a  larger  rope  might  be  attached  and  drawn 
on  board. 

A  small  balloon,  raised  by  rarified  air  might  be 
made  to  answer  the  same  purpose. 

A  sky  rocket,  of  a  large  diameter,  has  alsc  been 
considered  as  capable  of  an  equal  service,  and,  in- 
deed, this  method  seems  the  best;  for  besides  the 
velocity  of  the  discharge,  could  it  be  brought  to  act 
during  the  night,  it  must  both  point  out  the  situa- 
tion of  the  siiip,  and  the  direction  that  the  line 
took  in  flying  ashore. 

Useful  hints  whe?!  a  leak  is  spnmjr. 

When  a  vessel  springs  a  leak  near  her  bottom, 
the  water  enters  with  all  the  force  given  by  the 
weight  of  the  column  of  water  without,  whicli  force 
is  in  proportion  to  the  difference  of  the  level  be- 
tween the  water  without  and  that  within.  It  enters 
therefore  with  more  force  at  first,  and  in  greater 
quantity  than  it  can  afterwards,  when  the  water 
within  is  higher.  The  bottom  of  the  vessel,  too, 
is  narrower,  so  that  the  "^me  quantity  of  water 
coming  into  that  narrow  |)art,  rises  faster  than 
when  the  space  for  it  is  larger.  This  helps  to 
terrif3^  But  as  the  quantity  entering  is  less  and 
less,  as  the  surfaces  without  and  within  become 
more  nearly  eipial  in  height,  the  pumps  that  could 
not  keep  the  water  from  rising  at  first,  might  after- 
wards be  able  to  prevent  its  rising  higher,  and  the 
people  might  have  remained  on  board  in  safety, 
without  hazarding  themselves  in  an  open  boat  on 
the  wide  ocean. 

Besides  the  greater  equality  in  the  height  of  the 
two  surfaces,  there  may  sometimes  be  other  causes 
that  retard  the  farther  sinking  of  a  leaky  vessel. 
The  rising  water  within  may  mi-ive  at  quantities  of 
light  wooden  works,  empty  chests,  and  particularly 
empty  water  casks,  which,  fixed  so  as  not  to  float 
themselves,  may  hel[»  to  sustain  tier.  Many  hodie-i 
which  compose  a  ship's  cargo  may  be  specifically 
lighte'  than  water:  all  these,  when  out  of  water, 
are  an  additional  weight  to  that  of  the  ship,  and  stie 
is  in  proportion  pressed  deeper  in  the  water,  but 
as  soon  as  these  bodies  are  immersed,  they  wiiigh 
no  longer  on  the  ship:  but,  on  the  contrary,  if  fixed, 
they  help  to  support  her  in  proportion  as  they  are 
specifically  lighter  than  the  water. 

Temporary  nautical  pump. 

Captain  Leslie,  of  the  George  and  Susan,  in  a 
voyage  from  North  America  to  Stockholm,  adopt- 
ed an  excellent  mode  of  emptying  water  fi'om  his 
ship's  hold,  when  the  crew  were  insufficient  to  pei-- 
form  that  duty.  About  10  or  12  feet  above  tiie 
pump,  he  rigged  out  a  spar,  one  end  of  which  pro- 
jected overboard,  while  the  other  was  fastened,  as 
a  lever,  to  the  machinery  of  the  pump.  To  tlie 
end  which  projected  overboard,  was  suspended  a 
water-butt,  half  full,  but  corked  down:  so  that 
when  the  coming  wave  raised  the  butt-end,  the 
other  end  depressed  the  piston  of  the  pump;  but 
at  the  retiring  of  the  wave,  this  was  reversed,  for, 
by  the  weight  of  the  butt,  the  piston  came  up  again, 
and  with  it  the  water.  Thus,  without  the  aid  of 
the  crew,  the  ship's  hold  was  cleared  of  the  water 
in  a  few  hours. 

Another. — When  a  vessel  sprin|rs  a  leak  at  sea, 
which  cannot  be  discovered,  instead  of  exhausting 
the  crew  by  contiimal  working  a.  the  pumps,  they 
may  form,  with  very  little  trouble,  a  machine  to 
discharge  the  water,  wliich  will  work  itself,  with- 
out any  assistance  from  the  hands  on  board. 

Let  a  spar,  or  spai-e  top-mast,  be  cw.  i<>  Oie 
length  of  eight  or  ten  feet,  or  more,  accorcKig  ic- 


MEDICINE. 


259 


the  size  of  the  vessel;  mortice  four  holes  through 
tlie  thickest  end,  through  which  run  four  oars,  fix- 
ing them  tight,  ex;ictly  in  the  miildk'.  'l"o  the  four 
hamlles  i\;iil  on  Four  blades,  (made  of  staves)  tlie 
sue  of  tiie  other  ends,  wliicli  will  form  a  very  good 
water  wheel  if  the  oars  be  strong:  then  fix  into  the 
opposite  end  what  is  coinni')id_v  called  a  crank: 
the  iron  handle  of  a  grindstone  would  suit  extreme- 
ly well;  if  tills  is  not  to  lie  bad,  any  strong  bar  of 
iron  mav  be  bent  into  that  form,  wedging  it  tight 
10  prevent  its  twisting  round,  'i'iien  nail  up  a  new 
pair  of  chaps  on  the  fore  part  of  the  pump,  for  a 
new  handle  to  be  fixed  in,  wiiich  will  point  with 
its  outer  end  to  the  bow  of  the  vessel;  this  handle 
wil'  be  short  on  the  outside,  but  as  long  on  the  in- 
side as  the  dianietLr  of  the  bore  of  the  pump  will 
admit,  in  order  lh:it  the  spear  may  be  plunged  the 
deeper,  and  of  course  the  longer  stroke.  The 
handle  must  be  large  enough  to  have  a  slit  sawed 
up  it,  sufficient  to  admit  a  stave  edgeways,  which 
must  be  fastened  with  a  strong  iron  pin,  on  which 
it  may  work.  The  lower  end  of  the  stave  must 
be  bored  to  admit  the  roimil  end  of  the  crank; 
tlien  fix  the  shaft,  with  the  oars  (or  arms)  over  the 
gunwale,  on  two  crotchets,  one  spiked  to  the  gun- 
wale, and  the  other  near  tlie  pum[),  cutting  in  the 
shaft  a  circular  notch,  as  well  to  make  it  run  ea- 
sier, by  lessening  the  friction,  as  to  keep  the  whole 
steady.  A  bolt  is  now  to  be  fixed  in  each  crotcliet 
close  over  tl-e  shaft,  to  keep  it  from  rising.  As 
soon  as  the  wheel  touches  the  water  it  will  turn 
round,  and  the  crank,  by  means  of  the  stave  fixed 
vn  its  end,  will  work  the  handle  of  the  pump. 
'J'o  render  the  sinhing  of  n  shif)  impossible. 

According  to  the  present  plan  of  ship-building, 
in  case  of  leaks  at  sea,  vhich  cannot  be  keiit  tinder 
by  pumping,  the  ships  and  crews  must  inevitably 
he  lost,  to  tlie  great  affliction  and  loss  of  thousands 
of  families.  In  order  to  prevent  such  accidents  in 
future,  which  hitherto  have  been  too  common,  a 
gentleman,  of  the  name  of  Williams,  suggests  an 
easy  arrangement,  whicii,  if  universally  adopted, 
even  under  tlie  worst  circumstances,  will  enable 
the  crew  to  save  not  only  themselves,  but  the  ship 
and  cargo  likewise: — 

It  is,  that  every  ship  should  be  divided  into  four 
equal  compartments,  with  partitions  of  sufficient 
atrength;  the  probability,  in  case  of  a  leak  is,  that 
it  would  lake  place  in  one  of  them;  and  allowing 
it  to  fill,  the  safety  of  tiie  ship  would  not  be  endan- 
gered, for  3-4  of  the  cargo  would  remain  undam- 
aged. To  prove  this,  we  will  suppose  a  vessel  of 
one  hundred  tons  so  divided,  (though  the  plan  is 
as  a|)pricable  to  a  ship  of  one  thousand  tons  as  a 
canal  boat)  and,  that  one  of  the  compartments  fill- 
ed with  water:  this  would  not  increase  her  weight 
more  than  from  six  to  eiglit  tons,  from  the  cargo 
previously  occupying  the  space,  and  reducing  her 
buoyancy  about  one-third.  The  same  effect  would 
take  place,  was  she  sent  out  of  jiori  with  only  one- 
fourth  of  her  hull  above  water,  though  vessels  are 
luore  commonly  sent  out  with  one-thiril,  and  even 
more.  Parkels,  as  they  carry  little  or  no  cargo, 
may  with  safety  be  divided  into  tiiree  compart- 
ments. In  cases  of  fire  the  advantage  is  equally 
obvious,  as  any  of  the  quarters  might  be  inundated 
with  safety 


Art  of  swimming. 
It  has  heen  observed  before,  that  men  are  drown- 
ed by  raising  their  arms  above  the  water;  the  un- 
buoyed  weight  of  whicli  depresses  the  head:  all 
other  animals  have  neither  motion  nor  ability  to 
act  J  r.  siniljir  manner,  and,  therefore,   swim  na- 


turally. When  a  man  therefore  falls  into  deep 
water,  he  will  rise  to  the  surface,  and  continue 
there  if  he  does  not  elevate  his  hands.  If  he  move 
bis  hands  under  the  water  in  any  manner  he  pleases, 
his  head  will  rise  so  high  as  to  allow  him  liberty 
to  breathe;  and  if  he  move  his  legs,  as  in  the  act 
of  walking,  (or  rather  of  walking  uji  stairs),  his 
shoulders  will  rise  above  the  water,  so  that  he  mtiy 
use  less  exL-rtion  with  his  hands,  or  ajijily  them  to 
other  purposes.  These  plain  directions  are  recTiii- 
mended  to  the  attention  of  thrse  who  have  not 
learned  to  swim  in  their  youth,  and  they  will,  if 
attended  to,  be  found  highly  advantageous  in  pre- 
serving life. 

If  a  person  falls  into  the  water,  or  gets  out  of 
his  depth,  and  cannot  swim — and  if  he  wislies  to 
drown  himself,  let  him  kick  and  splash  as  vio- 
lent.y  as  possible,  and  he  will  soon  sink.  On  the 
contraiy,  if  impressed  with  the  idea  that  he  is 
lighter  than  the  water,  he  avoids  all  violent  action, 
and  calmly  but  stead''y  strives  to  refrain  from 
drawing  in  his  breath  whilst  under  the  water,  and 
keeps  his  head  raised  as  much  as  possible;  and 
gently,  but  constantly,  moves  his  hands  and  feet 
in  a  proper  direction,  there  will  be  a  great  proba- 
bility of  his  keeping  afloat  until  some  aid  arrives. 
Cramp  in  bathing. 

For  the  cure  of  the  cramp,  when  swimming,  Dr 
Franklin  r'^commendsa  vigorous  and  violent  shock 
of  the  part  affected,  by  suddenly  nnd  forcibly 
stretching  out  the  leg,  which  should  be  darted  oiil 
of  the  water,  into  the  air,  if  possible. 
Pret-untions  in  bathing. 

Never  venture  into  cold  water,  when  the  body 
is  much  heated. 

Dr  Franklin  relates  an  instance,  within  his  ov/n 
knowledge,  of  four  young  men,  who,  having  work- 
ed :it  harvest  in  the  heat  of  the  day,  with  a  view 
of  refreshing  themselves,  plunged  into  a  spring  of 
cold  water;  two  died  upon  the  spot,  a  third  tlie 
next  morning,  and  the  fourth  recovered  with  great 
difficulty. 

Be  veiy  careful  where  you  bathe,  even  thougti 
ever  so  good  a  swimmer,  lest  there  should  be  weeds 
to  entangle  the  feet,  or  any  thing  else  to  endanger 
life.  It  is  by  the  neglect  of  this  precaution  tliat 
many  good  swimmers  expose  themselves  to  greater 
danger  than  those  who  cannot  swim  at  all;  their 
very  experlness  thus  becoming  fatal  to  them,  by 
tempting  them  into  places  where  their  destruction 
is  inevitable. 

Sea-bathing. 

The  use  of  the  tepid  salt  water  bath,  or  indeei^ 
of  Sea-bathing  itself,  when  the  water  is  warm,_ 
(that  is,)  fietween  60  and  80  degrees  of  heat,  is  in 
manv  cases  beneficial,  when  a  colder  temperature 
would  be  decidedly  injurious. 

It  may  be  satisfactory  to  know,  that  in  situations 
distant  from  the  shore,  where  sea-water  cannot  be 
had,  artificial  sea-watec,  made  by  dissolving  4  lbs. 
of  bay-salt  in' 16  gallons  of  fresh  water,  possesses 
all  the  properties  of  the  w'ter  of  tlie  sea,  a  smal 
portion  of  sulphate  of  magnesia  excepted. 
The  shoiver-buth. 

The  cold  shower-bath  is  less  alarming  to  ner- 
vous persons,  and  less  liable  to  produce  cramps, 
than  cold  immersion;  it  may  be  considered  i\s  the 
best  and  safest  mode  of  cold  bathing,  and  is  re- 
commended in  many  nervous  complaiiils. ' 

It  has  also  afibrded  relief  in  some  cases  of  in- 
sanity. 

Substitute  for  a  shawer  but!;.. 

Where  the  saving  o.'  exjiense  is  an  ol)ject,  it  may 
he  eftLCtiially  answered  liy  filling  a  common  water- 
ing p.ot  with  cold  water.  Let  llie  patient  sir  un- 
dressed upon  a  stool,  which  niav"  \(i  pli^ced  in  a 
large  tub,   and   let  the  hair,  if  not   cut   snort,  lii 


?62 


UNIVERSAL  RECEIPT  HOOK. 


spread  over  the  shoulders  as  loosely  as  possible. 
Now  pour  the  water  from  the  pot  ovi-r  the  patient's 
ead,  face,  neck,  shoulders,  and  all  parts  of  the 
i/ody,  ])rogressively  down  to  tlif  feet,  until  the 
whole  has  Ijeen  thoroughly  wetted. 

A  large  sponge  may,  in  some  measure,  be  sub- 
stituted for  the  sliowei"  l)ath;  particularly  in  affec- 
tions of  the  head,  wtiicii  arise  fi'om  intemperance, 
night  watching,  study,  or  other  perplexity.  Head- 
ache, from  these  causes,  will  be  greatly  alleviated 
bv  wiping  tlie  top  and  fore-part  of  the  .ead  with 
a  sponge  fre(|uei.lly  dipped  in  water.  The  cold 
thus  produced  will  check  the  determination  of 
blood  to  the  head,  and  has  often  b  'en  known  to 
prevent  delirium  and  insanity. 

The  tepUl-bath. 

On  immersing  the  body  in  a  tepid-bath,  which 
takes  its  range  from  85  to  95  degrees,  no  stri.»ing 
sensation  eitiier  of  heat  or  cold  i?  felt.  But  a  per-  I 
son  much  chilled,  will,  on  entering  the  tei>id-batii, 
feel  the  water  warm,  while  another,  who  had  been 
heated  by  exercise,  will  find  it  insensibly  cold. 

The  tepid-bath  is  atteniled  with  several  advan- 
tages: the  surface  of  tlie  skin  is,  by  it,  freed  from 
that  scaly  matter,  wiiich  always  collects  more  or 
less  in  the  healthiest  person;  the  pores  of  the  skin, 
tlius  being  free,  tiie  natui'al  perspiration  is  pro- 
moted, the  limbs  are  rendered  supple,  and  any 
stiffness,  which  may  have  been  produced  by  exer- 
tion, or  fatigue,  is  removed.  Such  immersion  has 
oeen  found  to  allay  thirst;  a  proof  that  a  quantity 
of  water  is  absorbed,  and  enters  the  body  ihrougli 
the  skin. 

The  tepid-bath  seems  the  best  adapted  to  the  !i 
purposes  of  cleanliness  and  healthy  exercise.  To  il 
delicate  females,  and  young  children,  it  is  of  ]>ri- 
niary  impoKance.  Nothing  can  be  more  absurd 
tiiaii  tiie  common  practice  of  mothers  and  nurses 
.n  washing  ciiildren,  no  matter  how  sickly  or  un- 
well, with  cold  water,  under  the  idea  of  bracing 
tlie  constitution:  whereas,  the  use  of  te()id  water 
alone,  is  not  only  tiie  most  agreeable,  but  the  most 
proper  fluid  to  excite  the  energies  of  the  system 
ill  young  children. 

Affusion  with  tepid  water  has  generally  the 
same  result,  except,  that  if  the  body  continue  ex- 
posed to  the  air  after  the  affusion,  a  sensation  of 
old  is  produced,  which  ought  to  be  avoided,  by 
wiping  dry  the  upper  part  of  the  body,  wiiilst  the 
lo»er  extremities  are  still  covered  with  water. 

There  can  be  little  doubt,  that  human  existence, 
by  teiiid  bathing,  temperai»ce,  and  proper  exercise, 
may  "be  made  more  agreeable,  and  also  be  pro- 
longed. 


«KVERAL  RULES  FOR  PRESERVING  LIFE  AND  HEALTH. 

Sir  R.  PMlips''s  rules. 

1.  Rise  early,  and  never  sit  up  late. 

2.  Wash  the  whole  body  every  morning  with 
cold  water,  by  means  of  a  large  sponge,  and  nil* 
It  dry  with  a  rough  towel,  or  scrub  the  whole  body 
for  ten  or  fifteen  minutes  with  flesh  brushes. 

3.  Drink  water  generally,  and  avoid  excess  of 
<4iirits,  wine,  and  fermented  liquors. 

4.  Keep  the  body  open  by  the  free  use  of  the 
»j  ringe,  and  remove  superior  obstructions  by  ape- 
rient pills. 

5.  Sleep  in  a  room  which  has  free  access  to  the 
open  air. 

6.  Keep  the  heart  cool  by  washing  it  when  neces- 
wiy  with  cold  water,  and  abate  feverish  and  in- 
(l:<mmatorj'  symptoms  when  they  arise  by  perse- 
vering stillness. 

7.  Correct  symptoms  of  plethora  and  indigestion 
'»y  eating  «nd  drinkmg  less  per  diem  for  a  few  days. 


8.  Never  eat  a  hearty  supper,  especially  of  ani. 
mal  food;  and  drink  wine,  spirits,  and  beer,  if 
these  are  necessai-v,  onlv  after  dinntr. 
Dr  JRoerhaave's  riiks. 
This  great  man  left,  as  a  legacy  to  the  world, 
the  following  simple  and  unerring  directions  for 
preserving  health;  they  contained  the  sum  and  sub- 
stance  of  his  vast  professional  knowledge,  dm  ing 
a  long  and  useful  life: — "  Keep  the  feet  warm;  the 
head  cnol;  and  the  body  open." — If  these  were 
generally  attended  to,  the  physician's  aid  would 
seldom  be  i-equired. 

ClotMns^. 
To  adapt  the  dress  with  a  scrupulous  nicety  to  the 
fluctuations  of  temperature  every  day,  would  in- 
deed require  such  minute  attention  as  hardly  any 
])erson  can  bestow:  but  everv  person  may  comply 
with  the  general  rules  of  clothing,  as  far  as  not  to 
lav  aside  too  early  tlie  dress  of  the  winter,  nor  to 
retain  that  of  the  summer  too  late;  from  a  neglect 
of  which  precaution  thousands  of  lives  are  every 
year  sacrificed  to  mortality.  The  perfection  of 
dress,  considered  merely  as  such,  is  to  fit  without 
fettering  the  body. 

..lir.  _ 
Nothing  is  more  pernicious  than  the  air  of  a 
place  where  a  numerous  body  of  people  are  col- 
lected together  within  doors;  especially  if  to  the 
breath  of  tlie  crowd  there  be  adiled  the  vapours  of 
a  multitude  of  c  indies,  and  tlie  consumption  of  the 
vital  air  bv  fires  in  proportion.  Hence  it  happens, 
that  persons  of  a  delicate  constitution  are  liable  to 
become  sick  orfaint  in  a  place  of  this  kind.  These 
ought  to  avoid,  as  r.iuch  as  possible,  the  air  of  greai 
towns;  which  is  also  peculiarly  hurtful  to  the  asth- 
maiic  and  consumptive,  as  il  is  likewise  to  hysteric 
women,  and  men  of  weak  nerves.  Where  such 
people  cannot  always  live  without  the  verge  of 
great  towns,  they  ought,  at  least,  to  go  out  as  often 
as  they  can  into  the  open  air,  and,  if  possible,  pas§ 
the  night  in  the  wholesome  situation  of  tlie  suburbs 
Ventilation. 
Air  that  has  long  stagnated  becomes  extremely 
unwholesome  to  breathe,  and  often  irameiliately 
fatal.  Such  is  that  of  mines,  wells,  cellars,  ix.c. 
People  ought  therefore  to  he  very  cautious  in  en- 
tering places  of  this  description  which  have  been 
long  shut  up.  The  air  of  some  hospitals,  jails, 
ships,  &c.  partakes  of  the  same  unwholesome  and 
pernicious  nature;  and  they  o'ight  never  to  be  des- 
titute of  ventilators — those  useful  contrivances  for 
expelling  foul,  and  introducing  fresh  air  into  its 
place.  The  same  may  be  said  of  all  places  where 
numbers  of  people  are  crowded  together. 

It  is  found  that  most  plants  have  the  property 
of  correcting  bad  air  within  a  few  hours,  when 
they  are  exposed  to  the  light  of  the  sun;  but  that, 
on  "the  contrary,  during  the  night,  or  in  the  shade, 
they  corrupt  the  common  air  of  the  atmosiiheie. 
Hence  it  is  a  dangerous  practice  to  have  shrubs  :a 
an  apartment  that  is  slept  in. 

Ventilation  of  churches. 
Both  in  public  and  private  buildings  there  are 
eirors  committed,  %vhicli  aftect  in  an  extraordinary 
degree  the  salubrity  of  the  air.  Churches  are  sel- 
dom open  above  once  a  week;  they  are  never  ven- 
tilated by  fires,  and  rarely  by  opening  the  windows: 
while,  to  render  the  air  of  them  yet  more  unwhole- 
some, little  or  no  attention  is  j)aid  to  keeping  thein 
clean.  The  consequence  of  which  is,  that  they 
are  damp,  musty,  and  apt  to  prove  hurtful  to  peo- 
ple of  weak  constitutions;  and  it  is  a  common  re- 
mark, that  a  person  cannot  pass  through  a  large 
church  or  cathedral,  even  in  summer,  without  s 
strong  sense  of  coolness. 

Ventilation  of  hojtses. 
The  great  attention  paid  to  making  houses  vlosu 


MEDICINE. 


SBl 


kiid  warm,  though  appareistly  well  adapted  to  the 
lomfort  of  the  inhabitants,  is  hy  no  means  tkvoura- 
Ijle  to  health,  unless  care  be  talieu  every  day  to 
admit  fresh  air  by  the  windows.  .Sometimes  i(  niav 
be  proper  to  make  use  of  what  is  called  pum\)ing 
the  room,  or  moving  the  door  backward  and  for- 
ward for  some  minules  together.  The  \>iactice  of 
making  t!ie  beds  early  in  tiie  day,  iiowever  it  may 
suit  convenience  or  delicacy,  is  doubtless  imitro- 
per.  .t  would  be  nineh  bcttei- (o  turn  them  down, 
Hi\(l  expose  them  to  tiie  influence  of  tiie  air  adinit- 
•  ed  by  the  windows. 

For  many  persons  lo  sleei)  in  one  room,  as  in 
the  ward  of  a  hospital,  is  hurtful  to  health;  and 
it  is  scarcely  a  less  injurious  custom,  though  often 
jTBctised  by  those  who  have  splendid  houses,  for 
f  wo  or  more  to  sleep  in  a  small  apartment,  especi- 
ally if  it  be  very  close. 

Housts  situated  in  low  marshy  Countries,  or  near 
lakes  of  stagnating  water,  are  likewise  unwhole- 
some; as  tbey  partake  of  tlie  putrid  vapours  ex- 
haled in  sucii  places.  I'o  remedy  this  evil,  those 
who  inhabit  them,  if  they  study  their  health,  ought 
to  use  a  more  generous  diet  than  is  requisite  in 
more  dry  anti  elevated  situations. 

Burying  in  churches,  &c. 

It  is  ainiost  every  where  too  common  to  have 
church-j'ards  in  tlie  middle  of  populous  towns. 
This  is  not  only  reprehensible  in  point  of  taste, 
but,  considering  how  near  to  the  surface  of  the 
■Mit\\  the  dead  bodies  in  many  places  are  deposited, 
lliere  must  necessarily  arise  [)Utrid  vapours,  which, 
iiowever  imperceptible,  cannot  fail  to  contaminate 
the  air.  The  practice  of  burying  in  churches  is 
still  more  liable  to  censure;  and  not  many  years 
ago,  the  pernicious  efl'ects  of  this  custom  were  so 
severely  felt  in  France,  as  to  occasion  a  positive 
edict  against  it. 

'I'o  dissipate  noxiotts  vapours  in  wells,  &c. 

Procure  a  pair  of  smith's  bellows,  affixed  on  a 
wooden  frame,  so  as  to  work  in  the  same  manner 
as  at  the  forge.  This  ap[)aratus  being  placed  at 
the  edge  of  the  well,  one  end  of  a  leathern  tube, 
(the  nose  of  a  fire  engine)  should  be  closely  adapt- 
ed to  the  nose  of  the  bellows,  and  the  other  end 
thrown  into  the  well,  reaching  within  one  foot  of 
tiie  bottom. 

If  the  well  be  even  so  infected,  that  a  candle 
•.till  not  burn  at  a  short  (list  nice  from  the  top;  af- 
ter blowing  with  the  bellows  o^ly  half  an  liour, 
the  candle  will  burn  bright  at  tne  bottom;  then, 
without  further  difficulty,  proceed  in  the  work. 

It  is  obvi<)Us,  that  in  cleaning  vaults,  or  working 
in  any  subterraneous  place  subject  to  damps,  the 
same  method  must  be  attended  with  the  like  bene- 
fi'jial  effects. 

Persons,  whose  business  requires  them  to  attend 
upon  large  (juantilies  of  fermenting  licpiors,  or  to 
work  in  close  places  with  lighted  charcoal,  fre- 
tjuently  experience  head-ache,  giddiness,  and  other 
disagreeable  effects  from  tiie  noxious  vapours 
which  these  exhale,  and  often  have  their  Health 
im|iaired,  or  their  lives  endangered  by  a  continu- 
ance in  the  employment.  In  some  cases,  the  dan- 
ger, perhaps,  cannot  be  avoided,  except  by  going 
into  the  0[)en  air,  as  soon  as  head-ache  or  giddiness 
begins,  and  drinking  a  glass  of  cold  water,  or 
\iasliing  the  face  and  neck  with  the  same.  In  the 
lase  of  persons  whose  work  reiprires  charcoal  fires, 
iiie  dangerous  effects  of  it  may  be  (irevetited,  by 
tnking  care  not  to  sit  near  it  when  burning,  or  to 
burn  it  in  a  chimney,  and  when  tfiere  is  none,  to 
ki/7p  the  door  open,  and  place  a  large  tub  of  lime- 
.♦aler  in  the  room. 

I. 'o  protect  ffilders,  jewellers,  and  others  from  the 
pernicious  effects  of  charcoal. 

It  is  advisable  tor  all  those  who  are  exposed  to 


the  vapours  of  charcoal,  particularly  gliders,  jew- 
ellers, refiners  of  metals,  &c.  to  place  a  flat  verjel, 
filled  with  lime-water,  near  the  stove  in  which  tl»e 
charcoal  is  burnt. 

The  lime  strongly  attacks  the  mejihitic  gas 
evolved  by  the  ignited  charcoal,  and  preserves  the 
purity  of  the  air.  When  the  surface  of  the  water 
becomes  covered  with  a  film,  or  pellicle,  it  wust 
be  changed  for  a  fi'esh  ipiantity. 
'I'o  prevent  lumps  from  proving  pernicious  to  atth" 
matic  persons. 

The  smoking  of  lamps  is  frequently  disregarded 
in  domestic  life;  but  the  fumes  ascending  fronn  oil, 
especially  if  it  be  fainted  or  rancid,  are  highly 
pernicious,  when  inhaled  into  the  lungs  of  nsth- 
matic  persons.  To  prevent  this,  let  a  sponge, 
three  or  four  inches  in  diameter,  be  moistened 
with  pure  water,  and  in  that  state  be  suspended  by 
a  string  or  wire,  exactly  over  the  flame  of  the  Ump, 
at  the  distance  of  a  few  inches;  this  substance  wLU 
absorl)  all  the  smoke  emitted  during  the  evening 
or  night,  after  which  it  should  be  rinsed  in  warm 
water,  by  which  means  it  will  be  again  rendered 
fit  for  use. 

T(p  disinfect  substances  of  the  plague. 

Chlorine  has  been  successfully  used  in  Spain  for 
this  |)ur[iose,  in  tiie  following  manner. 

Expose  four  ounces  of  meat  in  a  saucer,  until  it 
becomes  nearly  putrid:  suspend  bits  of  paper,  fur, 
feathers,  cotton,  silk,  and  wool,  upon  hooks  fixed 
in  a  horizontal  piece  of  wood,  attached  to  a  ])erpen- 
dicular  one,  whicii  is  suppoi-ted  by  a  jiedestal  of 
lead;  cover  the  whole  with  a  bell-glass  fixed  in  the 
rim  of  a  piece  of  wood  on  which  the  saucer  ia 
placed.  The  edges  of  the  rim  should  be  putt'ed. 
Fix  a  cork  very  tigiit  in  the  top  aperture  of  the 
bell-glass,  and  let  the  whole  rest  in  a  warm  room 
for  a  fortnight.  On  withdrawing  the  cork,  the  de- 
gree of  putrefaction  may  be  easily  ascertained. 
When  sufficiently  impregnated,  let  each  substance 
be  taken  out  in  succession,  and  enveloped  in  a  sheet 
of  paper  folded  like  a  letter;  and  suspended  on  a 
hook  in  another  bell-glass,  under  which  materials 
for  producing  chlorine  are  placed  in  a  saucer  or 
cup.  'J'hese  materials  are  muriatic  acid  poured 
over  red  oxide  of  lead,"  or  ])ulverized  oxide  of 
manganese.  In  a  short  time  the  putrid  odour  will 
be  (hspersed,  and  the  papers,  which  are  intended 
to  imitate  letters  supposed  to  be  infected,  will  smell 
only  of  chlorine.  Eacii  letter  should  have  three  oi 
four  parallel  incisions  made  in  it  with  a  sharp 
knife,  to  admit  the  disinfecting  gas  more  readily. 
To  protect  gilders  from  the  pernicious  effects  of 
met  cury. 

They  should  have  two  doors  in  their  work  room, 
opposite  to  each  other,  which  they  should  keep 
o[)en,  that  there  may  be  a  free  circulation  of  air. 
They  should  likewise  have  a  piece  of  gold  applied 
to  the  roof  of  the  mouth,  during  the  whole  time 
of  the  operation.  'Ibis  plate  will  attract  and  in- 
tercept the  mercury  as  they  breathe,  and  when  it 
grows  white  they  must  cast  it  into  the  fire,  that 
the  mercury  may  evaporate,  and  replace  it  when 
it  is  cool  again.  They  shoidd  indeed,  have  two 
pieces  of  gold,  tliat  one  may  ue  put  into  the  mouth 
whilst  the  other  is  purifying  and  coo  ng;  bv  these 
means  they  will  preserve  themselves  from  the 
diseases  and  infirmities  which  mercury  occasions. 
Ruling  and  ~Ma'.k\>i'~' 

For  preserving  fiealth,  there  is  no  kind  of  exer- 
cise more  proper  than  walking,  as  it  gives  the  most 
general  action  to  the  muscles  of  the  bod)-;  but,  for 
valetudinarians,  riding  on  horseback  is  prefei-able 
It  is  almost  incredible  how  much  the  constitution 
may  be  strengthened  by  this  exercise,  whe  i  conti- 
pueil  for  a  considerable  time;  not  so  much  in  the 
fashionable  way  of  a  morning  ride,  but  of  making 


^ 


j;62 


UNIVERSAL  RECEIPT  BOOK. 


long  journeys,  in  which  there  is  the  Further  advan- 
tage of  a  ])er[>clual  chanije  of  air.  Xumbers  of 
oeo])le,  reduced  to  a  state  of  great  weakness,  have, 
oy  tliis  means,  ac(|nired  a  degree  of  vigour  anil 
liealtli,  whicli  all  the  medical  prescriptions  in  the 
world  could  n'>t  otherwise  ha«'e  procured.  But,  it 
kft  ot  iuiporlaiice,  in  travelling  for  health,  that  one 
mould  not  employ  his  mind  in  deep  reflections, 
hut  enjov  the  company  of  an  agreeah'e  companion, 
and  gratifv  his  siglit  with  the  prospect  of  the  va- 
rious objects  around  him.  In  this  exercise,  as 
well  as  in  every  other,  we  ought  always  to  begin 
gently,  and  to  finish  gradually,  never  abruptly. 
Exercise  after  meals. 

Exercise    is   hurtful    immediately   after   meals, 
particularly  to  those  of  nervous  and  irritable  con- 
stitutions,   who  are  thence   liable    to    heart-burn, 
eructations,  and  vomiting.      Indeed,  the  instinct  of 
the  inferior  animals  confirms  the  propriety  of  this 
rjle;  for  they  are  al!    inclined  to  indulge   them-  . 
selves  in  rest  after  food.     At  all  events,  fatiguing 
exercise   should   be  delayed  till  digestion  is  per-  : 
formed,    which    generally    requires  three  or  four  ^ 
hours  after  eating  a  full  rueal. 

Reailing  aloud. 

This  is  a  species  of  exercise  much  recommended 
by   the  ancient   physicians;    and    to  this    may  be 
joined  that  of  speaking.     They  ai-e  both  of  great 
advantage  to  t!iose  who  have  not  sufficient  leisure 
or  opportunities  for  other  kinds  of  exercise.     To 
speak  verv  loud,   liowever,   or  exercise  the  voice 
immediately  after  a  meal,  is  hurtful  to  the  lungs, 
as  well  as  to  the  organs  of  digestion.     Singing,   as  ' 
by   the  vibratory  motion  of  the  air  it  slir.kes  the 
lungs  and  the  bowels  of  the  abdomen  or  belly,  pro- 
motes, in  a  remarkable  degree,  the  circulation  of 
the   blood.      Hence,    those  sedentary  artificers  or' 
mechanics,    who,    from    habit,    almost    constantly  ; 
sing  at  their  work,  unintentionally  contribute  much 
to  the  preservation  of  their  health.  j 

Wind  instmments. 

All  these  are  more  or  less  hurtful  to  the  lungs,  ' 
which  they  weaken,  by  introducing  much  air,  and 
keeping  that  organ  too  long  in  a  slate  of  (listen-  1 
tion.    On  this  account,  persons  of  weak  lungs,  who 
play  much  on  the  fiute,  hautboy,  or  Frencli  horn, 
are  frequently    afflicted   with    spitting    of    blood, 
cough,   shortness  of  breath,   and  pulmonary  con- 
sumption.    Blowing   those   instruments    likewise 
checks  the  circulation  of  the   blood  through  the 
'ungs,   accumrdates  it   towards  the  head,  and  dis- 
poses such  persons  to  apoplexy. 
Friction. 

One  of  the  most  gentle  and  useful  kinds  of  exer- 
cise,' is  friction  of  the  body,  either  by  the  naked 
hand,  a  piece  of  flannel,  or  what  is  still  better,  a 
flesh  brush.  Th.s  was  in  great  esteem  among  the 
ancients,  and  is  so  at  present  in  the  East  Indies. 
The  whole  body  may  be  subjected  to  this  milil  ope- 
ration, but  chiefly  the  belly,  the  spine,  or  back- 
bone, and  the  arms  and  legs.  Friction  clears  the 
skin,  resolves  stagnating  humours,  promotes  per- 
spiration, strengthens  the  fibres,  and  increases  the 
warmth  and  energy  of  the  whole  body.  In  rheu- 
matism, gout,  palsy,  and  green  sickness,  it  is  an 
excellent  r"medy.  To  the  sedentary,  the  hypo- 
chondriac, and  persons  troubled  with  indigestion, 
who  have  not  leisure  to  take  sufficient  exercise, 
the  daily  friction  of  the  belly,  in  particular,  cannot 
be  loo  much  recommended  as  a  substitute  for  other 
means,  in  order  to  dissolve  the  thick  humours 
which  may  be  forming  in  the  bowels,  by  stagn.i-  ! 
tion,  and  to  strengthen  the  vessels.  But,  in  rub- 
bing the  belly,  the  operation  ought  to  be  per-  ' 
Tormev.  in  a  circular  direction,  as  being  most  fa- 
vourable to  the  course  of  the  intestines,  and  their 
nufiml   action.     It  should  be   performed    in  the 


morning,  on  an  empty  stomacn,  or,  r^tVer,  in  bed 
before  getting  up,  and  continued,  at  least,  for  sonu 
minutes  at  a  time. 

Getting  ■wet. 

This  accident  is  at  all  tinies  less  frequent  in 
towns  than  in  the  country,  especially  since  the  ush 
ijf  the  umbrella  has  been  introduced. 

When  a  person  is  wet  he  onglit  never  to  stani) 
but  to  continue  in  motion  till  he  ai  rives  at  t:  )daci^ 
where  he  may  be  suitably  accommodated.  Here 
he  should  strip  off  his  wet  clothes,  to  be  changed 
lor  such  as  are  dry,  and  have  those  parts  of  liis 
body  which  have  been  wetted,  well  rubbed  with  :i 
dry  cloth.  The  legs,  shoulders,  and  arms,  ai-e 
generally  the  parts  most  exposed  to  wet:  ib.'^ 
should,  therefore,  be  particularly  attended  to.  It 
is  almost  incredible  how  many  diseases  may  be 
prevented  by  adopting  this  course.  Catarrhs,  in- 
flammations, rl.^uniatisms,  diarrhoeas,  fevers,  and 
consumptions,  are  the  loremost  among  the  trail, 
which  frequently  follow  an  accident  ot  this  kind. 
frecaiaions  in  removing  from  a  hot  to  a  cold  situn- 
tion. 

It  should  be  a  determined  rule  to  avoid  all  rapid 
transitions  from  one  e.xtreme  to  another,  and  never 
to  remove  from  a  room  highly  heated,  to  a  fresh  or 
cold  air,  while  the  body  remains  warm,  or  till  the 
necessaiy  change  to  a  warmer  dress  has  been  ])re- 
viouslv  made.  If,  at  any  time,  the  body  should  be 
violently  heateil,  during  the  warm  w. rather,  it  is 
sure  to  suffer  bj'  going  into  vaults,  cellars,  ice- 
houses, by  cold  bathing,  or  by  sitting  on  cold 
stones,  or  damj)  earth:  many  lingering  and  incura- 
ble maladies  have  been  bi-ought  on  l)y  such  impru- 
dence, nav,  pre.sent  death  has,  in  some  instantes, 
been  the  consequence  of  such  transgression.  Pul- 
monary consum])tion,  which  makes  annually  such 
dreadful  ravages  among  the  young  and  middle 
aged,  has  been  fi-equently  induced  by  such  appa- 
rently trifling  causes. 

To  keep  the  feet  drif. 

The  only  method  that  has  been  found  to  succeed 
in  keeping  the  feet  dry  is  to  wear,  over  the  foot  of 
the  stocking,  a  sock  made  of  oil  silk.  To  keep  it 
in  its  proper  place,  it  will  be  necessary  to  weai 
over  it  a  cotton  or  worsted  sock.  The  general 
health  being  often  disturbed  by  wet  feet,  the  above 
directions  ought  to  be  generally  attended  to. 
7  0  presei've  the  eyesight. 

Never  sit  for  -uiy  length  of  time  in  absolute 
gloom,  or  exposeo  to  a  blaze  of  light.  Ttie  reason 
on  which  this  rule  is  founded,  proves  the  impro- 
priety of  going  hastily  from  one  extreme  to  the 
other,  whether  of  darkness  or  of  light,  and  shows 
us  that  a  southern  aspect  is  iraproper  for  those 
whf-se  sight  is  weak  and  tender. 

2.  Avoid  reading  small  print,  and  straining  the 
eyes  by  looking  at  i../nule  objects. 

3  Do  not  read  in  the  dusk,  nor,  if  the  eyes  be 
disordei-ed,  by  candle  light. 

4.  Do  not  permit  the  eyes  to  dwell  on  glaring 
objects,  more  particularly  on  first  waking  in  the 
morning;  the  sun  should  not  of  course  be  sutt'ered 
to  shine  in  the  room  at  that  time,  and  a  moderate 
quantity  of  light,  only,  should  be  admitted.  For 
the  same  reasons,  the  furniture,  walls,  and  othei 
objects  of  a  bed-room,  should  not  lie  altogether 
of  a  white  or  glaring  colour:  indeed,  those  wliose 
eyes  are  weak,  would  find  consideralile  ad,vantage 
in  havMig  green  for  the  furniture,  and  prevailing 
colour,  of  their  bed-chambers.  Nature  confirms 
the  propriety  of  this  fact,  for  the  light  of  the  day 
comes  on  by  slow  degrees,  and  green  is  the  uni  • 
versal  colour  she  presents  to  our  eyes. 

3.  Those  individuals  who  are  rather  long-sight- 
ed, should  accustom  themselves  to  r-ead  with  less 
li^hl.  and  with  the  bpok  somewhat  nearer  to  the 


MEDICINE. 


Sb'S 


eye  than  what  they  naturally  like;  while  others, 
that  are  rather  short-sighted,  should  use  liieinselves 
to  read  with  the  hook  as  far  off  as  possible.  By 
the»^  means,  both  will  improve  and  strengthen 
their  sight,  while  a  contrary  course  increases  its 
natural  imperfections. 

Une  of  spectacles. 
From  whatever  cause  the  decay  of  sight  arises, 
Bn  attentive  consideration  of  the  following  rules 
will  enable  any  one  to  judge  for  himself,  when  his 
eve-sight  may  be  assisted  or  preserved  by  tlie  use 
of  proper  glasses. 

1.  V\  hen  we  are  obliged  to  remove  small  ob- 
jects to  a  considerable  distance  from  the  eye  in 
order  to  see  them  distinctly. 

2.  !f  we  find  it  necessary  to  get  more  light  than 
formerly,  as,  for  instance,  to  place  the  candle  be- 
tween the  eye  and  the  object. 

3.  If,  on  looking  at,  and  attentively  considering 
a  near  object,  it  fatigues  the  eye  and  becomes  con- 
fused, or  "f  it  appear^  to  have  a  kind  of  dimness 
or  mist  before  it. 

4.  When  small  printed  letters  are  seen  to  run 
into  each  other,  and  hence,  by  looking  steadfastly 
on  them,  appear  double  or  treble. 

5.  If  the  eyes  are  so  fatigued  by  a  little  exercise, 
that  we  are  obliged  to  shut  them  from  time  to 
time,  so  as  to  relieve  them  by  looking  at  different 
objects. 

When  all  these  circumstances  concur,  or  any  of 
them  separately  takes  place,  it  will  be  necessaiy 
to  seek  assistance  from  glasses,  which  will  ease 
the  eyes,  and  in  some  degree  cVieck  their  tendency 
to  become  worse:  whereas,  if  they  be  not  assisted 
in  time,  tlie  weakness  will  be  considerablv  increas- 
ed, and  the  eyes  be  impaired  by  the  efforts  they 
are  compelled  to  exert. 

Cosmetics. 

To  setoff  tiie  complexion  with  all  the  ad\antage 
it  can  attain,  nothing  more  is  requisite  than  to 
wasli  tlie  face  with  pure  water;  or,  if  any  thing 
farther  be  occasionally  necessary,  it  is  on'.v  the 
addition  of  a  little  soap. 

Tlie  teeth. 

An  object  very  subservient  to  health,  and  which 
merits  due  attention,  is  the  preservation  of  the 
teeth;  the  care  of  which,  considering  their  impoit- 
ance  in  preparing  the  food  for  digestion,  is,  in 
general,  far  from  being  sufficiently  cultivated. 
Very  few  persons,  comparatively,  wash  their  mouth 
in  the  morning,  which  ought  always  to  be  done. 
Indeed,  this  ought  to  be  practised  at  the  conclusion 
of  every  mial,  where  either  animal  food  or  vegeta- 
bles ai  e  eaten;  for  the  former  is  apt  to  leave  behind 
it  a  rancid  acrimony,  and  the  latter  an  acidity,  both 
of  tiiem  hurtful  to  the  teeth.  Washing  the  mouth 
frequently  with  cold  water  is  not  only  serviceable 
in  keeping  the  tee'.h  clean,  but  in  strengthening 
the  gums,  the  firm  adhesion  of  which  to  the  teeth 
is  of  great  importance  in  preserving  them  sound 
anil  secure. 

Tooth  powders. 

Many  persons,  while  laudably  attentive  to  pre- 
serve their  teeth,  do  them  hurt  by  too  much  oiTi- 
ciousness.  They  daily  apply  to  them  some  denti- 
frice powder,  which  they  rub  so  hard  as  not  only 
to  injure  the  enamel  by  excessive  friction,  but  to 
■  lurt  the  gums  even  more  than  by  the  abuse  of  the 
pick  tooth.  The  quality  of  some  of  the  dentifrice 
powders,  advertised  in  newspapers,  is  extremely 
suspicious;  and  there  is  reason  to  think  that  they 
are  not  altogether  tree  from  a  corrosive  ingredient. 
Une  of  the  safest  and  best  compositions  for  the 
purpose  is  a  mixture  of  two  parts  of  sciiltlefish 
bone,  and  one  of  the  Peruvian  bark,  both  finely 
Hiwdered, which  is  calculated  not  only  to  clean  the 


teeth  without  nurting  them,  but  to   preserve  th« 
firmness  of  the  gums. 

Besides  the  advantage  of  sound  teeth,  for  theii 
use  in  mastication,  a  proper  attention  to  theit 
treatment  conduces  not  a  little  to  the  sweetness  ot 
the  breath.  This  is,  indeed,  often  affected  by 
other  causes,  existing  in  the  lungs,  the  stomach, 
and  sometimes  even  in  the  bowels;  but  a  rotten 
state  of  the  teeth,  both  from  the  putrid  smell  emit- 
ted by  carious  bones,  and  the  impurities  lodged  in 
their  cavities,  never  fails  of  aggravating  an  unpleas- 
ant breath  wherever  there  is  a  tendency  of  that 
kind. 

Loose  teeth. 

AVhen  the  teeth  are  loosened  by  extern  1  vio- 
lence, by  falls  and  blows,  or  by  the  improper  use 
of  instruments  in  pulling  diseased  teeth  in  the 
neighbourhood  of  sound  ones,  they  may  again  be 
made  tolerably  fast  by  pressing  them  as  firmly  as 
possible  into  their  sockets,  and  preserving  tbeni 
so  with  ligatures  of  cat-gut,  Indian  weed,  or  waxed 
silk,  and  keeping  the  patient  upon  spoon  meat  till 
they  are  firm.  When  loose  teeth  are  owing  to 
tartar,  nothing  will  fasten  them  till  the  cause  be 
removed;  and  this  ought  to  be  done  early,  other- 
wise it  will  have  no  effect.  Frequently  the  teeth 
become  loose  from  a  sponginess  of  the  gums, 
often,  but  improperly,  attributed  to  scurvy.  The 
best  remedy  is  scarifying  the  gums  deeplj',  and 
allowing  them  to  bleed  treely;  this  should  be  re- 
peated till  they  are  fully  fastened.  Mild  astrin- 
gents, as  tincture  of  bark,  are  here  attended  with 
good  effects,  though  those  of  a  strong  nature  will 
certainly  do  harm.  The  mouth  should  be  fre- 
quently washed  with  cold  water  strongly  impreg- 
nated with  these,  and  the  patient  should  not  use 
the  teeth  which  have  been  loose  till  they  become 
firm  again.  The  loosening  of  the  teeth  in  old  age 
cannot  be  remedied,  as  it  is  owing  to  a  wasting  of 
their  sockets,  from  which  the  teeth  lose  their  sup- 
port. 

Ford  teeth. 

The  teeth  sometimes  oecome  yellow  or  black 
without  any  adventitious  matter  being  observed  on 
them;  at  other  times  they  become  foul,  and  give  a 
taint  to  the  breath,  in  consequence  of  the  natural 
mucus  of  the  mouth,  or  part  of  the  food  remain- 
ing too  long  about  them.  The  most  frequent 
cause  of  f'^ul  teeth  is  the  substance  called  tartar, 
which  seems  to  be  a  deposition  from  the  saliva, 
and  with  which  the  teeth  are  often  almost  entirely 
encrusted.  When  this  substance  is  allowed  to  re- 
main, it  insinuates  itself  between  the  gums  and 
the  teeth,  and  then  gets  down  upon  the  jaw  in  such 
a  manner  as  to  loosen  the  teeth.  This,  indeed,  is 
by  far  the  most  common  cause  of  loose  teeth;  and 
when  they  have  been  long  covered  with  this  or 
with  any  other  matter,  it  is  seldom  they  can  be 
cleaned  without  the  assistance  of  instruments.  But 
when  once  they  are  cleaned,  they  may  generally 
be  kept  so,  by  rubbing  them  witli  a  thin  [liece  of 
soft  wood  made  into  a  kind  of  brush,  and  dipped 
into  distilled  vinegar;  after  which  llie  mouth  is  to 
be  washed  with  comrion  water. 

Cleaning  tlie  teeth. 

When  the  teeth  are  to  be  cleaned  by  instruments, 
the  operator  ought,  with  a  linen  cloth  or  with  a 
glove,  to  press  against  the  points  of  the  teeth,  so 
as  to  keep  them  firm  in  tiieir  sockets,  with  the 
fingers  of  the  one  hand,  while  he  cleans  them  with 
the  necessary  instruments  held  in  the  other;  taking 
care  not  to  scrape  thein  s  j  hard  as  to  loosen  them, 
or  to  rub  off  die  enamel.  This  being  done,  the 
teeth  should  be  rubbed  over  with  a  small  brush,  or 
a  piece  of  sponge  dipped  in  a  mixture  uf  cream 
of  tartiir  and  Peruvian  bark.     The  same  applicu- 


'^64 


UNIVERSAL  RECEIPT  BOOR. 


tion  may  be  made  to  the  teeth  for  a  few  days,  when 
afterwards  they  may  be  kept  clean  as  already  di- 
rected. 

The  teeth  are  sometimes  covered  over  with  a 
thin  dark  coloured  scurf,  which  has  by  some  been 
mistaken  for  a  wasting  of  the  enamel,  but  which 
is  only  an  extraneous  matter  covering  it.  By  per- 
severance this  may  be  cleaned  otT  as  completely 
as  where  the  teeth  are  covered  with  tanar;  but  it 
:6  apt,  after  sometime,  to  appear  again.  When  this 
■8  observed^  the  same  operation  must  be  repeated. 


For  the  purpose  of  applying  powders  or  waslic. 
to  the  teeth,  a  brush  or  a  sponge  is  commonly  em- 
ployed; the  latter  is  supposed  preferable,  as  beins 
in  less  danger  of  wearing  down  the  enamel,  or  of 
separating  the  teeth. 

JMeas^irijig-  glasses. 
In  order  to  measure  quantities  of  f.uids,  glasses, 
graduated  on  their  sides  (according  to  the  followiii° 
figures),  will  be   found  useful  in  all  families  ar.d 
private  laboratories: — 


^ 

s 

5 

•3 

7 



5G 

6 

-^ 

48 

1 

•it 

40 

— 

— 

32 

3 

- 

34 

2 

— 1 

-i 

16 

J 

— 

J 

3 

3 


M 


No.  1.  represents  a  glass,  calculated  to  measure  | 
any  quantity  from  two  drachms  to  eight  ounces. 

No.  2.  From  one  drachm  to  two  ounces.  I 

No.  3.  From  half  a  drachm,  to  one  ounce. — And  j 

No.  4.   Any  quantity  frore.  five  minims  (or  drops) 
to  one  drachm. 

Weights  and  measures. 

By  the  following  tables  it  w  ill  be  seen  that  in  the  i 
jMeasure  of  Jitdds, 
1  gallon  measure  contains    8  pints, 

1  pint  16  ounces, 

1  ounce  8  drachms, 

1  drachm  60  minims. 

Weight  of  dry  substances. 
1  pound  contains  12  ounces, 

I  ounce  8  drachms, 

1  drachm  60  grains, 

1  scruple  !20   grs.   or 

1-3  of  a  drachm. 

It  is  customaiy  to  distinguish  quantities  of  fluids  ! 


from 
when 


dry  substances,  by  prefixing  the  letter  f  (flui(fj 
;  an  ounce  or  drachm  is  mentioned  in  medieiii 
works,  but  in  the  foregoing prescri|itions or  forrauls;, 
this  was  considered  to  be  unnecessary,  as  the  sliglit- 
esl  acquaintance  with  the  substances  to  be  used,  wil? 
point  out  what  is  im|)lied. 

Scale  of  medicinal  doses. 

The  following  table  of  the  gradiitionr  of  doses 
of  medicines  for  diflerent  ages,  will  in  general  be 
found  pretty  correct;  and  ought  never  lo  be  deviated 
from,  except  by  professional  advice. 

It  at  the  age  of  manhood  the  dose  be  one  drachm, 
the  proportions  will  be  at 

From  14  to  21  years,  2  scruples;  7  to  l4  years, 
half  a  drachm;  4  to  7  years,  1  scruple;  4  years, 
15  grains;  3  years,  half  a  scruple;  2years,  8  grains; 
1  year,  5  grains:  6  months,  3  grains;  3  mouths,  2 
giains;  1  month,  1  grain. 


FARHIXSR'K'. 


To  cure  looundj  in  cattle. 
When  horses,  cattle,  or  any  of  our  domestic 
animals  are  wounded,  tlie  treatment  may  be  very 
simple,  and  much  the  same  as  in  the  human  race. 
It  is  extremely  improper  to  follow  a  practice  that 
IS  common  in  many  parts  of  the  country  among 
farriei  3,  cow  doctors,  and  ^ven  shepherds — that  of 
applying  to  the  wound,  or  putting  into  the  sore 
part,  c./mmon  salt,  powder  of  blue  vitriol,  or  tar, 
or  cloths  diiiped  in  spirits,  as  brandy,  rum,  J«c. 
or  turpentine,  or  any  ot/er  stimulant  articles;  for 
all  sucii  ver)'  much  increase  the  pain,  an<l  by  irri- 
tating the  sore,  may  increase  the  inflammation 
even  to  the  length  of  inducing  mortification. — 
Though  the  treatment  may  be  varied  according  to 


circumstances,  yet,  in  most  cases,  it  may  be  suffi- 
cient to  lake  notice  of  the  following  particulars: — 
It  will  be  proper  to  wash  away  any  foulness  or  dirt 
about  the  part,  and  to  examine  particularly  its  con- 
dition. 

To  stop  the  bleeding. 
Should  anv  large  blood-vessel  be  cut,  and  dis- 
charging copiously,  it  will  be  right  to  stop  it,  by 
some  lint  or  sponge,  with  modei-?te  compression, 
or  bandaging,  at  the  same  time,  and  not  taking  it 
off  for  two  or  three  days.  Should  the  pressure 
fail  of  effect,  caustic  applications,  such  as  the  lu- 
nar caustic,  or  even  the  actual  cautery,  the  noia> 
of  a  thick  wire,  sufllciently  heated,  may  be  vrii^d; 
or,   if  a  surgeon  be  at  hand,   the  vessel  may  be 


EAUKlEliy. 


26«» 


taken  up  by  the  crooked  needle,  witli  waxed  thread, 
and  then  tied. 

Jldhesive  plaster  and  seiirin^. 

WTiere  there  is  no  dansjer  of  excessive  bleediiif^, 
and  a  mere  division  of  tiie  jjarts,  or  a  deep  gash 
or  cut,  it  will  be  right  to  adjust  the  parts,  and  keep 
them  together  by  a  strip  of  any  common  adhesive 
plaster;  or,  when  this  will  not  do  by  itself,  llie  lips 
of  the  wound,  especially  if  it  be  a  clean  cut,  may 
he  closed  by  one  or  more  stitches,  with  a  mode- 
rately coarse  needle  and  thread,  which  in  each 
stitch  may  be  tied,  and  the  ends  left  of  a  [)roper 
length,  so  that  tliey  can  be  afterwards  removed 
when  the  parts  adhere.  It  is  a<lvis('d  to  tie  tile 
threads,  because  sometimes  tlie  woimded  part 
swells  vi  much  that  it  is  difficult  to  get  them  cut 
and  drawn  out,  without  givinsr  pain  and  doinsr  some 
mischiei. 

Banddges. 

If  the  pai-t  will  allow  a  i  oiler  or  bandage  to  be  I 
used,  to  keep  the  lips  of  it  together,  this  may  like- 
wise be  employed;  for  by  supporting  the  sides  of 
the  wound,  it  would  lessen  any  pait\  which  the 
stitches  occasion.  With  this  treatment  the  wound 
heals  often  in  a  short  time,  or  in  a  few  days,  rare- 
ly exceeding  five  or  six,  and  sooner  in  the  young 
and  healthy,  than  in  the  old  and  relaxed,  and  soon- 
er in  the  quiet  and  motionless,  than  in  the  restless 
and  active. 

Should  the  wound  be  large,  and  inflammation, 
■with  the  discharge  of  matter,  likely  to  take  jilace, 
it  may  still  be  proper,  by  gentle  means,  to  bring 
the  divided  parts  near  to  each  other,  and  to  retain 
them  in  their  natural  situation  by  means  of  a  ban- 
dage. This  should  not  be  made  too  tight,  but 
merely  to  su[iport  the  part.  In  this  way,  and  by 
avoiding  stimulant  applications,  the  wound  will 
heal  more  readily  than  otherwise,  and  the  chance 
of  any  blemish  following  will  be  diminished. 
Washes  of  spirits,  brandy,  and  the  like,  Friar's 
balsam,  spirit  of  wine  ami  camphor,  turpentine, 
or  any  other  such  irritating  applications,  are  high- 
ly improper,  and  sometimes  make  a  fresh  clean 
wound,  (that  would  readily  heal  almost  of  itself,) 
mflame  and  perhaps  mortify,  or  become  a  bad  sore. 
Sores  and  bruises. 

Over  the  whole  sore,  or  where  the  part  is  bruis- 
ed, or  where  there  is  a  tendency  to  suppuration,  a 
poultice  should  be  applied  and  kept  on  by  suitable 
bandages.  The  poultice  may  be  made  of  any  kind 
nl  meal,  fine  bran,  bruised  linseed,  or  of  mashed 
turnips,  carrots,  &tc.  Tlie  following  has  been 
fiund  useful  as  a  common  poultice.  "Fine  bran, 
1  quart;  pour  on  it  a  sufficient  quantity  of  boiling 
water  to  make  a  thin  paste;  to  this  add  of  linseed 
powder  enough  to  give  it  a  proper  consistence." 
The  poultice  may  be  kept  on  for  a  week  or  ten 
•  lays,  or  even  longer,  if  necessary,  changing  it 
once  or  twice  a  day;  and  cleaning  the  wound,  when 
tlie  poultice  is  removed,  by  wasiiing  it  by  means 
of  a  soft  rag  or  linen  cloth,  with  water  not  more 
than  blood  warm,  (some  sponges  are  too  rough  for 
this  purpose);  or,  where  the  wound  is  deep,  the 
water  may  be  injected  into  it  by  a  S3"ringe,  in  or- 
der to  clean  it  from  the  bottom. 
Ointment. 

In  the  course  of  a  few  days,  when  the  wound,  by 
care  and  proper  management  with  the  poultices, 
begins  to  put  on  a  healthy  appearance,  and  seems 
to  be  clean  and  of  a  reddish  colour,  not  black  or 
bloody,  then  there  may  be  applied  an  ointment 
made  of  tallow,  linseed  oil,  bcs'  wax,  and  hogs' 
iard,  in  such  proportion  as  to  makfe  it  of  a  consis- 
tence somewhat  firmer  than  butter.  The  ointment 
should  be  spread  on  some  soft  clean  tow,  and  wlien 
applied  to  tlie  sore,  it  ought  never  to  be  tied  hard 
upon  it,  (^which  is  done  too  frequently  and  very 


improperly,)  but  only  fixed  by  a  bandage  of  a  pro- 
per length  and  breadth,  (for  a  mere  cord  is  often 
improi>er,)  so  close  and  securely  as  to  keep  it 
from  slipping  off.  This  ajiplication  may  be  chang- 
ed once  a  day;  or  when  nearly  well,  and  discharg- 
ing but  little,  once  in  two  days. 

Green  ointment  for  ivoiiwh. 

Put  into  a  well  glazed  earthen  vessel,  2  ounces 
of  bees'  v  ax;  melt  it  over  a  clear  tire,  and  add  2 
ounces  of  rosin;  when  that  is  melted,  put  in  half 
a  pound  of  hogs'  lard;  to  this  i)nt  4  ounces  of  tur- 
pentine; keej)  stirring  all  the  time  with  a  clean 
stick  or  wooden  spatula.  When  all  is  well  mixed, 
stir  in  1  ounce  of  fine'v  powdered  verdigris.  Be 
careful  it  does  not  boil  over;  strain  it  through  a 
coarse  cloth,  and  preserve  it  in  a  galliiiot.  This 
ointment  is  very  good  for  old  and  'recent  wounds, 
whether  in  flesh  or  hoof;  also  galled  backs,  crack 
ed  heels,  m^llenders,  sallenders,  bites,  brokei 
knees,  &c. 
Treatmejit,  according  to  appear aiice  of  the  part. 

\Vhen  the  wounded  part  begins  to  "discbarge 
whitish,  thick  matter,  and  is  observed  to  fill  up 
the  genei'al  treatment  and  dressings  to  the  sore 
now  mentioned,  should  be  continued:  and  in  the 
course  of  the  cure,  the  animal,  when  free  of  fever, 
may  be  allowed  better  provision,  and  may  take 
gentle  exercise.  If  the  animal  be  feeble,  from  the 
loss  of  blood  originally,  or  from  the  long  continu- 
ance of  a  feverish  state,  produced  by  the  inflam- 
mation attending  the  wound,  or  from  weakness 
arising  from  confinement,  or  connected  with  its 
constitution  naturally;  and  if  the  wound  .appear  to 
bv,  in  a  stationary  state,  very  pale  anil  flabby  on  its 
edges,  with  a  thin  discharge,  then  better  food  may 
be  given  to  it;  and  if  siill  no  change  should  be  ol>- 
served,  along  with  the  better  food,  the  wound  may 
be  treated  somewhat  dift'erently  from  what  has 
been  already  advised.  The  ointment  may  be  made 
more  stimulant,  by  adding  to  it  some  resin  and  less 
bees'  wax,  or  wliat  would  be  more  stimulant  still, 
some  common  turi)entine;  for  it  is  onlj'  in  very  rare 
cases  that  oil  of  turpentine  can  be  requisite.  The 
ertects  of  an  alteration  in  the  mode  of  treatment 
should  be  particularly  remarked,  and  stimulants 
should  be  laid  aside,  continued  or  increased,  ac- 
cording as  may  be  judged  pro[)er  Before  chang- 
ing the  dressings  applied  to  the  wound,  or  before 
rendering  them  more  stimulant  and  active  by  using 
heating  ap|)licalions,  the  cftect  of  closer  bandaging 
maybe  tried;  for  sometimes,  by  keeping  the  parts 
a  little  more  firmly  togctlier,  the  cure  is  promoted. 
Food  and  regimen. 

In  case  of  severe  wounds,  attention  should  be 
paid  to  the  condition  ol  the  animal  in  other  res- 
[lects.  There  being  always  when  such  ha|)pen  a 
leiMlency  to  violent  inflammation  and  fever,  that 
may  end  fatally,  Means  should  be  emi)loyed  to 
moderate  both.  The  apartment  should  be  cool  and 
airy,  and  so  quiet  that  the  animal  should  not  be 
disturbed;  the  drink  should  not  be  warm  but  rathei 
cold,  and  given  freely,  though  not  in  too  large 
quantities  at  a  time;  the  food  should  be  sparingly 
given,  and  of  a  poorer  quality  than  usual,  and 
should  be  rather  succulent  and  laxative,  than  dry 
or  apt  to  produce  costiveness;  bleeding  may  be 
employed  either  generally  from  a  vein,  or  in  some 
cases,  when  it  can  be  done,  by  cupping  from  the 
hurt  part,  as  in  the  case  of  a  bruise  (though  this 
last  will  seldom  be  requisite  or  found  convenient), 
and  it  may  be  ilone  more  than  once  or  twice,  as 
i"ay  seem  proper;  laxative  medicines  also  ought 
to  oe  given  and  repeated,  as  there  may  be  occasiou, 
Abscess. 

These  are  swellings  containing  matter,  that  make 
their  appearance  in  difterent  parts  of  the  body 
The  rimedies  are,  first,  to  bleed,  then  to  wasb 


?''i6 


UN nT<RSAi.  RECEIPT  BOOK. 


the  swollen  part  with  a  quart  of  vinegar,  in  which 
aie  dissolved  two  ounces  ot"  sal  ammoniac,  and 
half  an  ounce  of  sugar  of  lead.  If  llie  swelling 
does  not  abate  in  two  of  tiiree  days,  apply  the  sup- 
purating poultice  When  the  tumour  becomes 
lofi  and  points,  o[  en  it  with  a  lancet,  and  let  out  ' 
the  matter.  Then  dress  it  with  basilicon  ointment. 
Anbi'.ry  or  loart.  | 

Tie  a  strong  silk,  or  two  or  tiu'ee  horse-hairs,  ' 
round  The  neck,  of  the  wart,  tightening  it  gradual- 
'v  till  it  falls  away.     Then   dip  a  piece  of  tow  in  ' 
alum-water  and  bind  it  on  the  spot  for  a  whole  day.  I 
ileal  the  sore  with  the  green  ointment.  \ 

The  star  gers.  \ 

Bleed  the  animal  copiously,  (the  disease  is  a  true  , 
ipoplcxy),  2^  (juarts  at  once;  then  give  him  half  a 
/int  of  linseed  oil,  the  same  of  castor  oil,  4)  grains 
)f  calomel,  60  do.  of  jalap,  and  two  ounces  of 
•Mcture  of  aloes.  Give  him  twice  a  day  warm 
bran  mashes. 

Fur  loss  of  appetite.  \ 

Take  a  quart  of  blood  from  the  neck,  and  give 
»ira  a  purging  ball  made  as  follows:  Aloes,  I  oz. 
alap,  1  (h-achm,  rhubarb,  1  do.  made  into  a  ball 
Jt\\.\i  castor  oil  and  half  a  drachm  of  ginger. 

Inflamed  bladder.  1 

Make  *he  animal  drink  largely  of  flaxseed   tea,  ; 
iHarley  or  rice  water,  or  any  mucilaginous  liquid,  | 
(tnd  inject  a  portion  of  the  same  frequently.   Bleed- 
i.ig,   and  a  dose   of    castor  oil  are  never    to  be  1 
omitted.     After  tlie  oil  has  operated,  give  the  fol- 
lowing ball  every  si.xth  hour:   Powdered  nitre,  iialf  I 
i»n  ounce,  camplior,  I  drachm,  liquorice   powder, 
3  drs.   honey  sufficient  to  form  tlie  ball.     Should  | 
these  means  not  relieve  the  animal,  omit  the  ball,  i 
and  give  1  draclim  of  opium  twice  a  day. 
Blood  spavin. 
dip  off  the  hair  from  tlie  swelling,  and  rub  all 
round  outside  of  the  swelling  with  a  piece  of  hard 
brown  soap,  then  apply  to   tlie   swelling  a  blister 
made  of  the  following 

Blistering  ointment. 
Hogs' lard,  half  an  ounce,  bees'  wax,  3  drachms, 
•ublimate,  in  fine  powder,  half  a  drachm,  Spanish 
flies,  '2  drachms.     Mix  them  all  well,  and  spread 
It  on  wiiite  leather,  and  apply  it  to  the  spavin. 
Bone  spavin. 
This  may  be  treated  like  the  former;  it  is,  how- 
ever, generally  incurable.     The  operation  of  firing 
(wliich  should  be  done  by  a  professed  farrier),  and 
turning  to  grass,  afford  the  only  reasonable  chances 
of  relief. 

Bots. 
Three  kinils  of  worms  infest  the  bowels  of  hor- 
ses, calltd  by  tlie  English  farriers  bots,  truncheons, 
and  maw-worms.  Tlii  bot  infests  the  great  gut 
neai-  the  anus;  it  is  a  small  worm  with  a  large 
head,  and  may  be  frequently  observed  in  the  dung. 
The  truncheon  is  short  and  thick,  wilh  a  black- 
ish head,  and  is  found  in  the  maw,  where,  if  suf- 
fered to  remain,  it  sometimes  pierces  through,  and 
thus  is  many  a  fine  horse  destroyed. 

'I'he  maw-wcirm  is  of  a  pale  r^J  colo'ir,  resem- 
bling an  earth  worm,  from  two  to  three  inches  long, 
occupying,  also,  the  maw. 

Symptoms  of  -worms  in  horses. 
Stamping  forcibly  on  the  ground  with  either  of 
Lis  fore-feet,  and  frequently  striking  at  his  belly 
with  his  hind  ones,  belly  projecting  and  hard — 
looking  frequently  behind  liim,  and  groaning  as  if 
hi  great  pain. 

Remedies  for  -worms. 
Keep  the  horse  from  all  kinds  of  food  for  one 
day;  at  night,  give  him  a  small  quantity  of  warm 
bran  masli,  made  as  usual,  and  directly  after,  a  ball 
ni.iile  of  1  scruple  of  calomel,  I  do.  of  turpelh 
uiineral,    Mid  as  much  crumb  of  bread  and  honey 


as  will  torm  the  mass.  Next  evening  g've  Siim  i 
pint  of  castor,  and  half  a  pint  of  linseed  oil.  The 
animal  is  then  to  be  fed  as  u-^nal  for  two  or  three 
days,  and  the  same  plan  again  to  be  employed. 
Inflammation  of  the  boivels. 
This  not  vury  common,  but  when  it  does  occur 
dangerous,  disorder  is  of  two  kinds.  The  first  ot 
peritoneal  inflammation  begins  with  an  appearance 
of  dulness  and  uneasiness  in  the  animal;  appetite 
diminished  or  totally  gone;  constant  pawi..g  with 
the  fore  feet,  frequently  trying  to  kick  the  belly; 
he  lies  dcwn,  rises  suddenly,  looks  round  to  his 
flanks — countenance  strongly  expiessive  of  pain; 
urine  small,  high  coloured,  and  voided  with  great 
pain;  pulse  quick  and  small;  legs  and  ears  cold; 
profuse  sweats;  mortification  and  tieath. 

The  second  species  of  the  disorder  is  when  tlft 
inflammation  attacks  the  internal  coat  of  the  intes- 
tines, and  is  generally  accompanied  by  a  violent 
purging  and  some  fever — the  symptoms  of  the  lat- 
ter, however,  are  much  less  violent,  nor  does  the 
animal  appear  to  be  in  so  much  pain. 
Treat  me7it. 
In  the  first  or  peritoneal  inflammation,  the  onlj 
dependence  is  on  early  and  large  bleedings.  In 
addition  to  this  rub  the  whole  belly  well  with  tlie 
mustard  embrocation,  clothe  the  animal  warmly 
(with  fresh  sheep  skins  if  possible),  iiise'-t  several 
rowels  about  the  chest  and  belly,  putting  into  them 
the  blistering  ointment.  As  the  hor-e  is  generally 
costive  give  him  a  pint  of  castor  oil,  and  inject 
clysters  of  warm  flaxseed  tea,  give  him  warm  water 
or  thin  gruel  or  flaxseed  tea  to  drink,  rub  his  legs 
with  the  hands  well,  and  see  that  he  has  plenty  of 
clean  fresh  litter.  If  in  six  hours  the  disease  is 
not  relieved,  bleed  him  again,  and  should  the  cos- 
tiveness  continue  repeat  the  oil  and  clysters.  It, 
after  giving  all  these  remedies  a  faithful  and  con- 
tinued trial,  the  pain  should  continue,  recourse 
may  be  had  to  the  anolyne  clyster. 

In  the  second  species  of  this  disorder,  bleeding 
need  not  be  resorted  to  unless  the  febrile  symiitoms 
run  high.  Clothe  the  horse  warmly,  use  the  mus- 
tard  embrocation  freely,  and  omit  the  oil.  Give 
him  frequently  by  means  of  a  bottle  (if  he  will  not 
drink  it)  quantities  of  very  tliin  gruel  or  flaxseed 
tea.  If  in  spite  of  this  the  disease  continues,  use 
the  anodyne  clyster;  if  that  fail  the  astringent 
draught.  The  pain  occasioned  by  physicking,  is 
to  be  relieved  by  large  clysters  of  thin  gruel  or 
flaxseed,  which  produce  copious  evacuations  and 
relief. 

Broken  -wind. 
This  is  an  incurable  disease;  all  tliat  can  be  done 
is  to  relieve  the  animal  for  a  time  so  as  to  enable 
him  to   perform  a  day's  work.     To  do  this  make 
the  following 

Paste  ball  for  broken-ioinded  horses. 
AssafcEtida  two  ounces,  elecampane  two  ounces, 
flowers  of  colt's-foottwo  ounces,  powdered  squills 
two  drachni'?,  linseed  powder  one  ounce,  honey  as 
much  as  will  make  t!ie  mass.  Divide  it  in  four 
balls  and  give  one  morning  and  evening.  Muth 
benefit  may  result  from  bleeding  in  this  disorder 
at  an  early  period  of  the  complaint.  His  food 
should  be  carrots  or  turnijis.  The  hay,  oats,  or 
whatever  is  given,  should  be  in  small  quantities  at 
a  time,  and  always  sprinkled  with  clean,  soft 
water. 

Broken  knees. 
Applv  a  ponlliie  of  bread  and  milk  or  bread  and 
warm  v\ater  to  reduce  the  inflammation,  then  dress 
the  wound  with  basilicon. 

Burns  or  scalds. 
If  slight,  apply  cold  lead  water;  if  extensive,  a 
liniment   made   of  equal    parts  of  linseed  oil  and 
lime  water.     If  there  is  much  fever   bleed 


FARRIERY. 


2fr 


Canker. 

Cut  away  freely  all  the  diseased  parts,  and  if 
iiecessaiy  draw  the  fn>g,  then  a\)i)ly  the 
Liniment  fur  canker. 

Warm  6  ounces  of  tai-,  mix  witii  it  drop  by  drop 
1  oz.  by  measure  of  oil  of  viti'iol,  tiien  add  1  oz. 
of  oi'  of  turpentine.  Hind  this  firmly  on  the  part, 
ilestroyin<j  all  the  diseased  protuberances  with  lu- 
nar caustic.  When  the  wound  looks  healthy,  dress 
(t  with  the  green  ointment. 

Capped  hocks. 

If  the  swelling  proceed  from  a  bruise  or  a  blow, 
bathe  it  three  or  four  times  a  day  with  salt  an(i 
vinegar  made  warm.  If  it  proceed  from  a  natural 
caust;,  ap])ly  the  suppurating  poultice,  and  when 
matter  is  I'ormed  let  it  out,  then  use  the  green 
ointment. 

Cohl. 

Take  a  quart  of  blood  from  the  neck,  then  give 
warm  mashes  with  a  scruple  of  nitre  in  them. 
Purge  with  castor  and  linseed  oil,  and  keep  the 
stable  warm. 

Cotividsions. 

Syinptomx. — The  horse  raises  his  head  higher 
Jnan  usual  and  pricks  up  his  ears — neck  stiff  and 
immovable,  skin  tight.  He  stands  in  a  straddling 
posture,  pants  and  breathes  witii  difficulty. 

Cure — Uleed  him  if  liis  strength  will  permit  it, 
and  liis  pulse  is  high,  eye  red,  &c.  otherwise  not. 
If  you  observe    bots  or  any  other  kind  of  worms, 
pursue  the  treatment  recommended  for  them. 
Cough. 

Take  a  quart  of  Wood  from  the  neck,  and  give 
the  following 

Ball  for  cough. 

Half  an  ounce  of  Venice  soap,  half  an  ounce  of 
nitre,  ten  grains  of  tartar  emetic,  and  ten  grains 
of  opium.  Make  these  into  a  ball  with  honey,  and 
give  one  every  otiier  night.  Keep  the  horse  warm 
and  remedy  costiveness  by  castor  oil. 
Corns. 

Let  the  farrier  cut  them  out  with  a  sharp  knife. 
Should  they  show  a  disposition  to  grow  again,  touch 
them  with  oil  of  vitriol  or  caustic  and  dress  them 
with  green  ointment.  Be  careful  in  slioeing  not 
to  let  the  shoe  press  on  the  corn. 
Curb. 

Cauterize  the  curb  in  a  line  down  its  middle  and 
tlien  apply  the  blistering  ointment. 
Cracked  heels. 

Poultice  the  parts  with  carrots  or  turnips  boiled 
_ soft  three  or  four  times,  then  anoint  them  with  yel- 
low basilicon  mixed  with  a  little  green  ointment. 
The  gripes. 

As  soon  as  the  disease  is  observed,  give  the 
draught  below,  and  a  clyster  composed  of  8  oz. 
common  salt  in  six  quarts  of  water  gruel  or  warm 
water.  If  tiiere  is  great  pain  with  quick  pulse, 
take  away  three  quarts  of  blood.  The  belly  should 
be  well  runbed  with  the  mustard  or  other  stimu- 
lating embrocation.  If  no  relief  is  obtained  in 
two  hours  repeat  the  draught  and  embrocation, 
and  should  even  this  fail  give  him  a  pint  of  castor 
oil  with  one  and  a  half  ounces  of  laudanum.  If 
castor  oil  cannot  be  had  a  pint  and  a  quarter  of 
Unseed  oil  may  lie  used. 

Draught  for  gripes. 

Balsam  copaiva  1  oz.  oil  of  juniper  1  drachm, 
spirit  of  nitrDUS  ether  half  an  ounce,  mint  water 
I  pint.     Mix  for  one  dose. 

Diabetes. 

This  disord  t,  which  consists  in  an  involuntary 
discharge  of  the  urine,  which  is  pale  and  thin,  fre- 
quently proves  fatal.     To  cure  it,  take  a  quart  of 
l)lood  from  tiie  neck  and  give  the  following 
Ball  fur  diabetes. 

Peruvian  bark  four  drackras,  ginger  one  drachm. 


it  costive  after  it,  give  a  pint  of  castoi  oil.   Ilepea 
if  necessary. 

Eyes. 

Inflammation  of  the  eyes  is  often  cured  jy  sea 
rifying  with  a  lancet  the  inside  of  the  U[n)er  anr 
lower  brow,  and  the  distendeil  vessels  of  the  ey« 
itself.  It  is  to  be  remembered  tliat  in  treating  ar 
inflammation  of  this  important  organ,  we  shouh; 
proceed  precisely  as  if  treating  a  human  being 
labouring  under  the  same  complaint,  and  kee|)  tl'"- 
animal  on  short  allowance,  prevent  costiveness, 
keep  the  stable  cool  and  <jark. 

Soreness  or  weakness  of  the  eyes  is  cured  by 
bleeding  from  the  neck  and  using  the  following 
Eye--W'Uer. 

To  one  quart  of  water  put  three  drachms  of  the 
sugar  of  lead  and  two  drachms  of  white  vitriol. 
When  dissolved  let  it  settle  and  pour  off  the  clear 
liquor  for  use.  A  drop  may  be  put  into  each  eye 
three  times  a  day  with  a  feather. 
Film  or  cataract. 

There  is  no  remedy  for  this  but  an  experienced 
farrier.  There  are  a  variet)'  of  washes,  &c.  re- 
commended by  various  authors,  but  they  are  use- 
less. 

Farcy. 

This  disease  commences  in  small  hard  knots, 
which  soon  become  soft  and  ulcerous,  generally 
situated  on  the  veins  and  extending  ui)war(ls.  It 
is  a  contagious  disorder,  and  not  unfrequently  ends 
in  the  glanders. 

Cure  fur  farcy. 

Open  the  ulcers  and  touch  the  inside  of  the 
edges  slightly  with  powdered  verdigrease,  by 
means  of  a  camel's  hair  >encil.  At  the  same  time 
give  the  following  ball:  White  arsenic  eight 
grains,  and  corrosive  sublimate  six  grains,  pow« 
<!ered  and  mixed  with  flour  or  bread  or  any  otheP 
vehicle  that  will  form  a  ball  witii  molasses.  Keep 
the  animal  warm,  mix  chopped  carrots  with  his 
mashes.  Intermit  one  day  and  give  a  similar  ball 
— if  it  purge  add  10  grains  of  opium  to  it.  Attend 
constantly  to  the  ulcers;  wash  them  with  warm 
soap-suds,  and  keep  the  animal  by  himself — if  tlie 
disease  gains  the  nostrils  and  head,  and  becomes 
glanders,  shoot  him  at  once.  There  is  no  remedy. 
Grease. 

Wash  the  part  well  with  warm  soap-suds  twice 
a  day,  and  if  the  swelling  is  great  apply  a  poultice 
to  it,  when  the  sores  are  cleansed  touch  them  with 
a  rag  or  feather  dipped  in  the  vulnerary  water. 
Foundered  feet. 

This  is  known  by  the  contraciion  of  the  hoof, 
which  will  appear  considerably  smaller  than  the 
sound  one.  The  horse  just  touches  the  ground 
with  the  toe  of  the  foundered  foot  on  account  ot 
pain,  and  stands  in  such  a  tottering  way  that  you 
may  shove  him  over  with  your  hand. 

Cure. — Take  ofi'the  shoe,  bleed  freely  from  the 
thigh  vein,  and  purge  two  or  three  times.     Keep 
the  hair  close  trimmed  and  the  parts  clean. 
Hoof-buund. 

Cut  down  several  lines  from  the  coronet  down 
to  the  toe  all  round  the  hoof  and  fill  the  cuts  with 
tallow  and  soap  mixed.  Take  oft'  the  shoes  and 
(if  you  can  spare  him)  turn  the  animal  into  a  wet 
meadow,  where  his  feet  will  be  kept  moist.  Never 
remove  the  sole  nor  burn  the  lines  down,  as  this 
increases  the  evil. 

Lampas. 

This  consists  in  a  swelling  of  the  first  bar  of  the 
upper  palate.  It  is  cured  by  rubbing  the  swelling 
two  or  three  times  a  day  with  half  an  ounce  of 
alum  and  the  same  quantity  of  double  refined  sugai 
m'lxed  with  a  little  honey. 

Laxity. 

Never  attempt  to  stop  the  discharge  too  suddeu 


268 


UNIVERSAL  RKCEIPT  BOOK. 


y  or  too  soon;  this  common  but  erroneous  practice 
has  killed  m:ti\y  tine  horses.  To  begin  the  cure 
give  liiiu  the  tollnwing 

^MUd  Imrgiiiff  ball. 
Ruut3Hi  1>  in  (lowder  1  ounce,  magnesia  half  an 
ounce,  calomL-1  1  scruple,  oil  of  aniseed  1  drachm, 
make  ui)  a  Ijali  with  honey  and  liquorice  powder. 
Next  day  give  the  horse  I  fluid  ounce  of  liquid 
^laudanum,  vviiU  '20  grains  of  lartar  emetic  in  a  pint 
vyf  water.  On  the  tliird  day  repeat  the  purge,  then 
the  drench,  until  the  animal  is  well. 
Iiijiammation  of  the  lungs. 
Bleed  the  animal  c()|)iously  as  soon  as  the  com- 
plaint is  perceived,  and  repeat  it  in  six  hours  if  the 
fever,  quickness  of  bresthing,  &.c.  do  not  abate. 
Blister  his  "^'les,  rowei  the  chest, 'i id  give  the 
following  ball,  which  is  to  be  taken  morning  and 
evening  until  the  staling  is  considerably  increased, 
one  a  day  will  then  be  sufficient.  Grass  or  bran 
mashes  should  be  the  food. 

The  iall. — Powdered  nitre  6  drachms,  camphor 
I  drachm,  as  much  syrup  and  linseed  meal  as  will 
form  the  ball. 

Jilallenders. 
Wash  the  cracks  well  with  warm  soap-suds  and 
a  sponge,  and  then  with  the  vulneraiy  water  twice 
every  ilay,  wipe  the  parts  dry  and  apply  the  greed 
ointment. 

Mange. 
Wash  with  soap-suds  and  vulnerary  water,  and 
purge  with  castor  oil.     Feed  the   horse  well  and 
work  him  moderately. 

Molten  grease. 
Bleed  and  purge  moderately,  feed  regularly  on 
a  diminished  allowance. 

Poll  evil. 
Bring  the  swelling  to  a  head  as  any  other  tumour 
by  the  suppurating  poultice,   which   is  made   as 
fcilows: 

Suppurating  poultice. 
Take  four  handsful  of  bran  aiid  three  middling 
sized  turnips,  boil  tiiem  till  soft,  beat  them  well 
togetiier;  tben  boil  them  again  in  milk  to  a  thick 
[Mtullice,  adding  to  it  '2  ounces  of  linseed  aiitl  half 
a  pound  of  hog's  lard. 

Qziittor. 
Make    an    opening  for  the    matter  to  descend 
from  all  the  neighbouring  sinuses.  Keep  the  parts 
well  cleaned  wilh  warm  soap-suds,  then  inject  the 
vulnerary    water   into  the   sinuses.     If  I'liere    is  a 
core  touch  it  with  caustic,  when  this  is  discharged 
dress  wiih  the  green  ointment. 
Ring  bone. 
If  recent  blister  the  part,  if  an  old  affection  re- 
course must  be  had  to  firing. 

Sand-crack. 
Remove  .he  shoe  and  ascertain  carefully  the  ex- 
tent of  the  injury;  if  the  crack  is  superficial,  fill 
it  with  the  composition  below,  and  keep  the  foot 
cool  and  moist.  If  the  crack  has  extended  to  the 
sensible  parts,  and  you  can  see  any  fungous  flesh, 
wilh  a  small  (hawing  knife  remove  the  edges  of 
the  crack  .'d  horn  that  press  upon  it.  Touch  the 
fungus  with  caustic,  dip  a  roll  of  tow  or  linen  in 
tar  and  bind  it  firmly  over  it.  The  whole  foot  is 
to  be  kept  in  a  bran  poultice  for  a  few  days  or 
until  the  lameness  is  removed.  A  shoe  may  then 
be  put  on  so  as  not  to  press  on  the  diseased  part. 
The  plc-dget  of  tow  may  now  be  removed,  the  crack 
tilled  witii  the  composition  and  the  animal  turned 
into  some  sofl  meadow. 

Composition  Jor  sand-crack. 
Beeswax  four  ounces,  yellow  resin  two  ounces, 
'iommon  turpentine  one  ounce,  tallow  or  suet  half 
«n  ounce.     To  be  melted  together. 
Sit-fasts 
Ai'(  horny  substances  on  the  back  under  the  sad- 


dle. Take  hold  of  them  with  a  pait  rf  pinc^rt 
ai\d  cut  them  out  radically:  leave  no  psit  behind 
or  they  will  grow  again.  Dress  the  wound  with 
the  green  ointment. 

Sallendera 
Require  the  same  treatment  as  mallenders,  which 
see. 

Strains. 
In  whatever  part  of  the  body  this  accident  oc- 
curs, the  treatment  should  be  perfect  rest,  mode- 
rate bleeding  and  purging  till  the  inflammation  is 
reduced,  when  any  siimulating  embrocation  may 
be  used. 

Strangury. 
Take    away   a   quart  of  blooil   and    throw  up  a 
laxative  clyster;  then  give  one  ounce  of  salt-petre 
and  one  fluid  ounce  of  sweet  spirits  of  nitre  in  a 
pint  of  water. 

Strangles. 
This  is  known  by  a  swelling  between  the  jaw- 
bone and  the  root  of  the  tongue.  If  a  large  tu- 
mour appear  imder  the  jaw  apply  the  supi)urating 
poultice.  When  it  is  ripe  open  it,  squeeze  onl  the 
matter  an<l  reapply  a  warm  poidtice.  In  a  few 
days  it  will  run  off.  Give  warm  bran  mashes  and 
gentle  exercise. 

Thrtish. 
Remove  the  shoe  and  pare  off  all  the  ragged 
parts  so  as  to  expose  the  diseased  narts;  alter 
cleaning  the  frog  nicely  apply  a  solution  of  blue 
vitriol  and  shortly  after  jxiur  some  melted  tar 
ointment  into  the  cleft  of  the  frog  and  cover  its 
whole  surface  with  tow  soaked  in  the  same,  and 
on  the  tow  a  flat  piece  of  wood  about  the  width  of 
the  frog,  one  of  its  ends  passing  under  the  toe  of 
the  shoe,  the  other  extending  to  the  back  part  of 
the  frog  and  bound  ilovvn  by  cross  pieces  of  wood, 
the  ends  of  wliich  are  placed  under  the  shoe.  Re-. 
peat  the  dressing  every  day. 
Vives. 
This  is  a  disease  most  common  to  j'ouiig  horses, 
and  consists  in  a  long  swelling  of  tlie  parotid  gland, 
beginning  at  the  roots  of  the  ears  and  descending 
downwards.  If  it  is  painful  and  inflamed,  apply 
•he  poidti-e — if  it  sni)purates  open  the  lump,  let 
out  the  matter  and  dress  with  the  green  ointment. 
If  it  is  hard  and  indolent  api)ly  strong  mercurial 
ointment  to  dispei'se  it  and  lileed  moderately. 
Wind  galls. 
These  swellings  ai>pearon  each  side  of  the  back 
sinew,  above  the  fetlock.  It  is  dangerous  to  puno- 
ture  them  as  is  sometimes  done,  as  it  may  produce 
an  incurable  lameness.  Tight  bandages  and  moist- 
ening the  parts  frequently  wilh  a  strong  solution 
of  sal  ammoniac  in  vinegar  may  do  some  good. 
Wounds. 
All  the  rules  laid  down  in  this  book  for  the 
treatment  of  wounds  in  the  human  sulyect,  apply 
strictly  to  horses.  As  in  simple  cuts,  however, 
sticking  plaster  cannot  be  used,  the  edges  of  the 
wound  should  be  neatly  stitched  togethei-.  Much 
can  be  done  also  by  the  judicious  application  of 
bandages.  Farriers,  generally,  are  in  ihe  habit  of 
pursuing  such  absurd,  cruel,  and  fatal  practices  in 
these  cases,  either  by  cutting  oft' a  part  that  appears 
to  be  partly  torn  from  its  connection,  or  by  using 
stimulating  applications,  tiiat  it  becomes  necessary 
to  repeat  again,  that  all  the  rules  laid  down  for  the 
treatment  of  wounds  in  this  work  as  applicable  to 
man  are  equally  so  to  the  noble  animal  of  which 
we  are  speaking.  Read  over  these  rides.  Substi- 
tute the  word  "  horse"  for  "  patieni  ''  and  rou  wii 
be  at  no  loss  how  to  [jroceed. 

Bleeding  in  general. 
Bleeding  is  often  the  most  useful  and  efficac'nus 
means  of  curing  diseases  in  horses,  Sec.     in  in- 
flammatory affections,  it  is  ge'^^rally  ihe  first  reme- 


FARRIERY. 


tG9 


flj  resorted  to,  and  its  immediate  salutarj'  effects 
nve  often  surprising. 

AVIien  it  is  iiecessiiry  to  lessen  the  wliole  quan- 
tity of  bood  in  tlie  system,  open  the  jugular  or 
neck  vein.  If  the  inflammation  is  locfl,  bleed 
wliere  it  can  be  conveniently  done,  either  from  the 
part  affected,  or  in  its  vicinity,  as  by  opening  the 
plate  vein,  superficial  vein  of  tlie  th.igh,  or  tempo- 
ral arteries. 

In  fevers  of  all  kinds,  and  when  inflammation 
attacks  aiiv  important  organ,  as  the  brain,  eves, 
lungs,  stiiinach,  intestines,  liver,  kidneys,  bladder, 
ttc.  bleeding  is  of  the  greatest  use.  It  dinlinishes 
the  quantity  of  blood  in  the  body;  and  by  this 
means  prevents  the  bad  consequences  of  inflamma- 
tion. The  cpiantity  of  blood  to  be  taken  varies  ac- 
cording to  the  age,  size,  condition,  and  constitu- 
vion  of  the  horse,  and  urgency  of  the  sym|)toms. 

From  a  large  strong  horse,  four  or  six  quarts 
will  generally  be  requisite,  and  tiiis  may  be  re- 
peated in  smaller  quantities  if  symptoms  demand 
it.  The  blood,  in  these  diseases,  must  flow  from 
a  large  orifice  made  in  the  vein.  A  horse  should 
never  be  suttered  to  bleed  upon  the  ground,  but 
into  a  measure  in  order  that  the  projjer  quantity 
may  be  taken.  Young  horses,  also,  while  shedding 
their  teeth,  have  sometin)es  much  constitutional  i 
liritalion,  which  hleeding  relieves.  But  in  these 
affections  it  is  very  rarely  necessaiy  to  bleed  to  the 
same  extent  as  in  fevers,  &c. ;  two  or  three  quarts 
generally  suffice  to  be  taken  away. 
Fulness  of  blood. 

Moderate  bleeding,  as  from  two  to  three  or  four 
quarts,  is  also  used  to  remove  fulness  of  habit,  or 
plethora,  attended  witli  slight  inflammatory  symp- 
toms. In  tills  case  the  eyes  appear  hea\y,  dull, 
red  or  InHnmed,  frequently  closed  as  if  asleep;  the 
pulse  small,  and  oppressed;  the  heat  of  the  body 
somewhat  Increased;  the  legs  swell;  the  hair  also 
rubs  off.  Horses  that  are  removed  from  grass  to  a 
warm  stable,  and  full  fed  on  hay  and  corn,  and  not 
sufficiently  exercised,  are  very  subject  to  one  or 
more  of  these  symptoms.  Regulating  the  quanti- 
ty of  food  given  to  him,  proper  exercise,  and  oc- 
casional laxatives,  as  the  following  powder,  will 
be  commoidy  found  sufficient  after  the  first  bleed-  ! 
ing,  and  operation  of  an  aloetic  purge.  In  slight 
^flections  of  this  kind,  a  brisk  purge  will  often 
alone  be  sufficient. 

Laxative  and  diaphoretic  poivder. 

Take  ot  crocus  of  antimony,  finely  levigated, 
nitre,  cream  of  tartar,  and  flower  of  sulphur,  of 
each,  4  oz. 

Powder  and  m.ix  them  well  together  for  use. 

One  table-spoonful  of  this  mixture  maybe  given 
every  night  and  morning,  in  as  much  scalded  bran, 
or  a  feed  of  corn  moistened  with  water,  that  the 
powders  ma}'  adhere  thereto. 

This  powder  will  be  found  excellent  for  such 
horses  as  are  kept  on  dry  meat,  whether  they  be 
in  the  stable,  or  travel  on  the  road;  also  for  stal- 
lions in  the  spring  of  the  year,  as  they  not  only 
keep  the  body  cool  and  open,  but  cause  him  to  cast 
his  coat,  and  make  hfs  skin  appear  as  bright  as 
silk. 

Purging. 

In  obstinate  grease  an''  swellings  of  the  legs,  ac- 
cornpanit-d  with  lameness  of  the  joints,  dry  coughs, 
worms,  diseases  of  the  skin,  farcy,  apoplexy  or 
staggers,  afteclions  of  the  liver,  and  several  other 
iliseases  treated  of  in  this  book,  mercurial  purges 
are  of  the  greatest  service.  They  purge;  destroy 
worms;  generally  increase  the  flow  of  urine;  ope- 
rate upon  the  skin,  liver,  and  other  viscera  in  a  pe- 
i?uiiar  manner;  cause  a  healthful  action  in  these 
pji'ls;  and  remove  many  chronic  complaints  inci- 
'.lem  tp  the  horse.     Great  caution  is  necessarj-  dur- 


ing their  operation,  lest  the  horse  take  cold.  The 
water  given  him  must  be  warm,  and  when  exer- 
cised he  should  be  ]>roperly  clothed. 

Horses  that  are  kejjt  on  i\vy  meat,  and  are  full 
fed,  with  little  or  no  exercise,  recpiire  regular- 
purging  every  six  months,  «ith  two  or  three  doses 
each  time,  allowing  proper  intervals  between  each; 
and  those  horses  which  run  in  stage-coaches, 
chaises  (whose  labour  is  often  more  'han  their  na- 
tural strength  is  able  to  bear),  and  such  whose  legs 
are  inclined  to  swell — all  require  purgative  medi- 
cines; the  use  of  which  would  be  a  means  of  pre- 
venting many  of  the  diseases  that  attack  this  usefu' 
animal. 

To  prepare  horses  for  physic. 

After  violent  exercise,  horses  are  liable  to  lose 
their  a[)petite,  and  to  hnve  their  stomach  loaded 
with  crudities  and  indigested  matter;  the  non- 
removal  of  ivhich,  by  the  use  of  proper  physic,  is 
the  chief  cause  why  so  many  die  dally.  Previously 
to  administering  a  purge,  the  body  should  be  pre- 
pared. 

The  projier  method  of  preparing  a  horse  for 
physic,  is  to  give  hlra  two  or  three  mashes  of  the 
Scalded  bran  and  oats,  and  warm  water,  for  three 
or  four  days  together.  This  will  soften  the  faces, 
and  promote  the  operation  of  the  medicine.  But 
It  a  strong  purge  be  given  to  a  horse  of  costive  ha- 
bit, without  prei)aration,  it  will  probably  occasion 
a  violent  inflammation. 

Purgative  balls  for  horses. 

Take  of  Barbadoes  aloes_  "^  oz. ;  Castllle  soap, 
1^  oz. ;  powder  ginger,  1^  oz. ;  oil  of  aniseed,  2 
drachms;  syrup,  a  sufficient  quantity  to  make  6 
balls,  each  of  which  is  a  dose. 

Drink  to  check  oit:r  purgini{. 

Take  of  prepared  chalk,  ginger,  and^aniseeds,  m 
powder,  each  1  ounce,  essential  oil  ot  peppermint 
15  drops,  rectified  spirit  of  wine,  ^  an  ounce. 

Mix  the  whole  in  a  pint  and  a  half  of  warm  lia- 
seed  gruel,  and  give  it. 

Jlnothei: — Take  of  prepared  chalk,  2  ounces, 
aniseeds,  and  caraway  seeds,  in  powder,  each  I  oz.- 
opium,  ^  a  drachm.  Mix,  and  give  it  in  a  pint  of 
linseed  gruel. 

Astringent  drink  after  looseness. 

If  the  looseness  continue,  after  the  above  drink 
has  been  administered  for  2  or  3  days,  the  follow, 
ing  astringent  drink  may  be  given. 

Take  of  pomegranate  shell,  in  powder,  and  pre 
pared  testaceous  powder,  each  1  oz. ;  Dover's  pow 
ders,  and  ginger  powdered,  each  2  drachms.  Mix, 
and  give  in  a  pint  of  warm  gruel,  and  repeat  twica 
a  day. 

Cough  drink. 

Take  of  Barbadoes  tar,  anisated  balsam  of  sul- 
phur, each  1  oz.  Incorporate  them  with  the  yolk 
of  an  egg,  then  add,  nitre,  1  oz.,  ginger,  ^  an  oz., 
tincture  of  opium,  1  oz.     Mix  them  together. 

Let  this  drink  be  gradually  mixed  in  a  pint  ot 
warm  ale  or  linseed  tea,  and  give  it  in  the  morning 
fasting;  Jet  the  horse  stand  without  meat  for  two 
hours  after,  then  give  him  a  mash  of  scalded  bran 
and  oats  and  warm  water.  Repeat  eveiy  other 
morning,  for  three  or  four  times. 

Fever  ball  for  horses. 

Take  of  antimonial  powder,  tartarised  ar.timony, 
and  camphor,  each  1  drachm;  nitre  and  Castllle 
soap,  each  2  do.;  Barbadoes  aloes,  2  drachms. 
Mix,  and  beat  them  into  a  ball  with  syrup  of  buck- 
thorn. 

Let  this  ball  be  given  to  the  horse  about  2  hours 
after  bleeding;  and  in  6  hours  after  giving  him  the 
ball,  let  him  have  the  following 
Purgative  drink. 

Take  of  Epsom  salts,  4  oz  ;  nitre,  ^  an  oz.; 
coarse  sugar,  two  table-spoonsful.     Dissolve  thera 

X2 


270 


UNIVERSAL  RECEIPT  HOOK 


in  a  quart  of  gruel;  then  add  10  oz.  of  castor  oil. 
Mix,  and  give  it  wliile  new  milk  warm. 

Alter  the  first  hall  is  given,  the  aloes  may  be 
left  out,  and  then  tl>.fball  and  drinit   may  be  given 
once  a  day  (one    in  the  morning,  and  the  other  in 
liie  evening),  until  a  proper  passage  be  obtained. 
Poioerf-.d  mixture  for  fevers. 

If  the  fever  still  continue  to  increase,  it  will  be 
proper  to  tal  e  a  little  more  blood  from  him,  and 
then  to  have  recourse  lo  the  folk)wiiig  fever  powder. 

Take  of  emetic  tartar,  \  oz.;  calcined  antimony, 
2  oz.;  calcined  hartshorn,  1  oz.  .Mix,  and  grind 
them  in  a  morlar  to  a  tine  powder;  then  \iut  them 
in  a  bottle  fir  use;  '2  drachms  of  these  powders 
are  a  proper  dose  for  a  horse. 

A  dose  of  this  i)owder,  with  one  ounce  of  nitre, 
may  be  given  twice  or  three  times  a  day,  in  a  pint 
of  warm  gruel,  or  be  made  into  a  ball  with  con- 
serve of  roses.  If  the  fever  be  vio-cnt,  and  the 
horse  in  a  raging  state,  ^  an  ounce  of  tincture  of 
opium  may  be  added  to  each  dose  of  powders. 
Drink  for  an  inflammatory  fever. 

Take  of  tartar  emetic,  I  drachm;  prepared  kail, 
^  oz. ;  camphor,  1  drachm,  ruljbed  into  powder, 
vith  a  few  drops  of  spirit  of  wine. 

This  drink  is  excellent  for  all  kinds  of  inflamma- 
tory fevers;  es[)ecially  such  aa  are  attended  with 
imminent  danger.  It  may  be  given  eveiy  four 
hours,  or  three  times  a  day,  in  a  pint  of  water- 
gruel. 

Purging  ball  for  jaundice. 

Take  of  Barbatloes  aloes,  from  4  to  5  drachms; 
white  antimonial  powder,  and  (Jastille  soap,  each 
2  drachms;  calomel,  1  drachm.  Mix,  and  beat 
tliem  into  a  ball  with  a  sufficient  quantity  of  syrup 
of  buckthorn. 

The  horse  should  have  a  couple  of  mashes  the 
day  before  this  ball  is  given,  by  way  of  prepara- 
tion, and  the  ball  shouhl  be  given  fasting  the  morn- 
ing following;  let  him  fast  for  two  hours  after,  tlien 
give  him  a  mash  of  scalded  bran  and  oats,  with 
warm  water,  and  treat  him  in  the  same  maimer  as 
for  other  physic. 

Restorative  balls  after  jaundice. 

Take  of  gentian  and  caraway  seeds,  in  powder, 
of  each,  8  oimces;  powdered  ginger,  and  precipi- 
tated sulphur  of  antimony,  of  each  6  drachms; 
Castille  soap,  1^  oi. ;  and  honey  sufficient  to  form 
into  6  balls. 

One  of  these  balls  should  be  given  every  other 
i^ay  for  some  time. 

Pectoral  balls  for  broken  -wind. 

Take  of  Barbadoes  tar,  Venice  turpentine;  and 
Castille  soap,  each  2  ounces;  squills,  in  powder,  1 
ounce;  calomel,  3  d^-achms.  Beat  them  well  to- 
gether; then  ad<l,  nitre,  2  oz.,  aniseeds  and  cara- 
way seeds,  fresh  powdered,  each  1  oz.  Beat  them 
into  a  mass  with  honey  and  liquorice  powder,  and 
divide  into  ten  balls. 

Alterative  balls  for  surfeit,  mange,  &c. 

Take  of  precipitated  sulphur  of  antimony,  gen- 
tian root,  and  socotrine  aloes,  each  1  oz.  in  fine 
powder;  nitre,  2  oz.;  calomel,  and  cantharides,  in 
powder,  each  2  drachms.  Mix,  and  make  them 
into  a  mass  tor  balls,  with  honey  or  treacle.  Each 
b-»ll  to  weigh  I  ounce  and  a  half. 

These  balk  will  be  found  very  useful  in  many 
diseases;  such  as  surfeit,  hidebound,  mange,  grease, 
or  swelled  legs,  lameness  of  the  joints,  molten- 
grease,  inHammation  rf  the  eyes,  and,  indeed,  in 
all  lingering  and  obstinate  diseases.  One  ball  may 
be  given  every  other  morning,  for  a  fortnight  or 
three  weeks  together. 

Astringent  ball  fur  profuse  staleing. 

Take  of  galls  and  alum,  in  fine  powder,  of  each 
2  drachms;  Peruvian  liark,  ^  uiiuce.  Make  into  a 
b:J1,  with  honey  or  treacle. 


It  will  be  jirnper  to  repeat  this  ball  eveiy  mor«i. 
ing,  and,  if  the  dise:ise  is  obstinate,  evei-j  nigur 
and  morning,  and  continue  until  the  urine  is  dimin- 
ished to  about  its  natural  quantity. 

Restorative  balls  for  profuse  staleing. 

Take  of  gentian  root,  in  powder,  half  an  ounce; 
ginger,    powdered,   2  drachms;    alum,  1   drachm; 
treacle,  sufficient  to  make  into  a  ball. 
.Mercurial  ball  for  worms. 

Take  of  calomel  ami  Castille  soap,  of  each  1  dr.; 
worm-seed,  in  powder,  half  an  ounce.  Beat  them 
into  a  ball  with  svrnp  of  buckthorn. 

This  ball   should  be  given  at  night,  and  the  fol- 
lowing drink,  or  purging  ball,  the  next  morning. 
JJrink  for  -worms. 

Take  of  Barbadoes  aloes,  from  3  to  6  drachms 
(according  to  their  size  and  strength),  worm-seed 
and  gentian,  in  powder,  each  ^  an  oz.;  caraway 
seeds,  in  powder,  1  oz.  .Mix,  and  give  in  a  pint 
of  strong  decoction  of  wormwood,  and  repeat  in 
about  4  or  5  days;  but  omit  giving  the  mercurial 
ball  after  the  first  time. 

Purging  ball  for  the  worms. 

Take  of  Barbadoes  aloes,  8  drachms;  ginger, 
Castille  soap,  and  oil  of  savin,  each  2  drachms; 
svrup  of  buckthorn,  sufficient  to  make  them  into  a 
ball. 

This  purge  is  calculated  for  a  strong  horse;  but 
it  may  be  made  weaker,  by  lessening  the  quantity 
of  aloes  to  6  or  7  drachms,  which  are,  in  general, 
sufficient  after  a  meicurial  ball.  The  horse  should 
have  mashes,  warm  water,  and  proper  exercise. 
Stomach  drink  after  the  expulsion  of  the  worms . 

Take  of  compound  spirit  q/"  ammonia,  and  sweet 
spii-it  of  nitre,  each  1  oz. ;  gentian  root,  in  powder, 
1^  oz.;  Peruvian  bark,  and  hiera  picra,  in  powder, 
each  half  an  ounce,  horse-spice,  2  oz.  Mix  the 
whole  in  three  pints  of  ale,  and  divide  into  three 
parts,  and  give  one  every  morning  fasting. 

Two  hours  after,  give  him  a  mash  and  warm 
water.  The  virtues  of  this  drink  deserve  the  high- 
est commendation  in  restoring  those  horses  which 
have  been  much  reduced  by  some  long-continued 
disease;  as  in  lowness  of  spirits;  debility,  and  re- 
laxation of  the  solids;  a  loss  of  appetite;  and  for 
such  also  as  are  over-ridden,  either  in  the  field  or 
on  the  road. 

Balls  for  the  staggers. 

Take  of  James's  powders,  2  drachms,  turmeric, 
and  cream  of  tartar,  each  half  an  ounce.  Make 
them  into  a  ball  w  ith  conserve  of  loses  or  honey;  a 
sufficient  quantity. 

Clyster  for  convidsions. 

Take  of  linseed,  and  valerian  root,  each,  4  oz.; 
boil  them  in  3  ([uarts  of  water  to  4  pints;  add,  Ep- 
som salts,  4oz.;  assafcetida,  ^  oz.;  opiun,  2  dr. 
Dissolve  the  whole  in  the  above  while  hot,  and  ap- 
ply it  new   milk  w^rm. 

This  is  a  most  powerful  clyster  in  all  disorders 
of  the  intestines,  that  are  attended  with  pain  and 
convulsions,  or  s|>asms,  in  those  parts,  such  as 
a  violent  attack  ot  the  colic,  proceeding  from  an 
obstruction  in  the  Ub  nary  passage. 

To  cure  gripes  n  hw^sf. 

This  disorder  goes  liy  ditfereni  names  in  tlitter- 
ent  districts  of  the  country:  as  tret,  from  tin:  unea- 
siness attending  it;  hots,  from  its  being  thought  to 
arise  from  these  animals  <u'  worms,  &,c.  The 
animal  looks  dull  and  rejects  his  food;  becomet 
restless  and  uneasy,  trei|uenlly  pawing;  voicls  hit 
excrements  in  small  quantities,  and  otlen  tries  to 
stale;  looks  round,  as  it  towards  his  own  Hank,  or 
the  seat  of  complaint,  soon  a[)pears  to  get  wors» 
often  lying  down,  and  sometimes  suddenly  rising 
up,  or'at  times  Ir)  mg  lo  roll,  even  in  the  stable, 
iic.  As  tts-  ilisorder  goes  on,  the  pain  becomes 
more  violent,  he  appears  more  restless  still,  kiftJci 


rARRlP:RY. 


27  J 


it  liis  beily,  groans,  rolls  often,  or  tumbles  about, 
Willi  other  marks  of  great  agitation;  becomes  fe- 
verish, and  lias  a  cold  moisture  at  the  roots  of  his 
ears  and  about  his  flanks,  and  when  he  lies  at  rest 
a  little  space,  begins  to  jierspire  strongly,  and  to 
get  coverei.'  with  sweat  more  or  less  profuse. 

In  most  cases  of  ordinary  gripes,  signs  of  flatu- 
lence, or  of  ihe  presence  of  air  confined  in  the 
bowels,  occur  and  constitute  a  part  of  the  disease, 
or  inciease  it.  The  removal  of  it  is,  therefore,  an 
object  to  which  the  attention  of  most  grooms  has 
been  in  a  chief  degree  directed;  and  as  it  can  fre- 
quently be  got  rid  of,  and  the  disease  cured,  by 
exciting  the  [lowerful  action  of  the  intestines,  cor- 
dial and  stimulating  medicines  are  had  recourse  to, 
;'.:id,  no  doubt,  in  many  have  afixirded  relief.  Some 
firriers,  indeed,  without  much  care  in  distinguish- 
ing cases,  almost  exclusively  rely  upon  such,  and 
employ  them  too  freely.  This,  however,  should 
not  be  done:  for  it  sometinnes  happens,  that  disor- 
dei'S  not  unlike  flatulent  colic  or  gripes  do  occur, 
when  there  is  neither  pent  up  air  present,  nor  any 
relaxation  or  want  of  energy  and  action  in  tlie  in- 
testines themselves,  and  stimulating  medicines 
might  then  do  no  good,  but  often  much  mischief. 

When  the  disorder  is  early  discovered,  or  has 
newly  come  on,  it  will  he  proper  to  lose  no  time 
to  get  ready  a  clyster,  and  likewise  a  medicinal 
draught  for  removing  the  wind  and  abating  the 
pain.  After  i-emoving  with  the  hand  any  excre- 
ment in  the  great  gut  that  can  be  readied  by  it,  a 
clyster,  made  of  five  or  six  quarts  of  water,  ur  wa- 
tei--gruel,  blood  warm,  and  six  or  eight  ounces  of 
.■ommon  salt,  may  be-njected:  and  one  or  other  of 
^he  following  draughts  may  be  given,  before  or 
■ibout  the  same  time: 

Drauglit  for  the  same. 

Take  of  Venice  turpentine,  1  oz.,  beat  it  up 
with  the  yolk  of  an  egg,  and  then  add  of  pepper- 
mint water,  or  even  of  common  water,  if  the  other 
is  not  at  hand,  1  pint  and  a  half  (English  measure) 
and  2  ounces  of  whiskey  or  gin.  This  will  serve 
foj-  one  dose. 

Aiiftther. — Take  of  table  beer,  a  little  warmed, 
l^pint  (English);  common  pepper  or  powdered 
ginger,  1  tea-spoonful;  gin,  whiskey,  or  rum,  from 
'2  to  4  ounces,  or  from  1  to  2  glasses  full;  these 
mixed  together  for  one  dose. 

Anutlier. — Oil  of  turpentine,  1  ounce,  and  water- 
gruel,  1  1-2  pints  (English)  mixed,  for  a  dose. 

These  and  the  like  preparations  may  be  given 
either  out  of  a  bottle,  or  drench-horn,  one  or  two 
persons  raising  and  keeping  properly  up  the  horse's 
head;  while  another,  who  administers  the  medi- 
cine, yinlls  out,  and  a  little  aside,  the  tongue,  with 
his  left  hand,  and  with  the  other  pours  u  the 
draught. 

Further  treatment. 

Cordial  drenches  of  the  kinds  recommended, 
with  tiie  clyster,  will  have  effect  in  ordinary  cas'js 
to  relieve  the  disorder.  But  should  this  not  be  the 
ease,  after  waiting  an  hour  or  two  (longer  or  shorter 
avjcording  to  the  severity  of  the  ailment,  or  the  pe- 
riod since  its  commencement),  then  the  medicine 
should  be  repeated,  but  in  a  less  dose  than  at  first — 
perhaps  one-half  or  two-thirds  of  the  former  quan- 
tity. The  horse  should  be  occasionally  walked  out, 
properly  covered  with  clothes,  lest  the  cliiU  air 
brin^  on  ohivering,  and  give  rise  to  feverishness; 
and  his  belly  should  be  now  and  then  rubbed  a  con- 
siderable time  at  once,  five  or  ten  minutes,  but 
wi'h  intervals  of  rest,  so  that  it  may  have  time  to 
Btiile  or  dung.  If  the  disorder  does  not  yield  to 
ibese  remedies,  then  o'.hers  must  be  employed  of 
a  mere  active  nature.  Some  persons  recommend 
ira^tur  oi'  in  the  proportion  of  half  a  pint  to  a  pint 
lLii_dish\  with  an  ounce  or  two  of  lauda-num,  or 


tincture  ot  opium,  mixed  with  water-gruel,  in  the 
quantity  of  a  pint  (English)  or  rather  less.  In  case 
the  horse  has  lain  down,  and  continued  so  for  some 
time,  and  is  covered  with  sweat,  when  he  rises, 
two  or  more  persons  should  be  employed  to  rub 
him  dry,  and  he  should  also  be  kept  well  clothed. 
The  stable  should  be  airy,  moderately  cool,  and 
his  place  in  it  roomy  and  well  littered,  to  keep  him 
from  hurting  himself  should  he  roll  about. 
Whitens  Ml  for  gripes. 

Draughts  of  liquid  medicine  operate  more  spee- 
dily than  any  other  fijrm;  but  as  the  disorder  may 
attack  a  horse  during  a  journey,  where  such  cannot 
readily  be  procured,  Mr  White  has  given  a  receipt 
for  a  ball  for  the  convenience  of  those  who  travel; 
and  if  it  be  wrapped  up  closely  in  a  piece  of  blad- 
der, it  may  be  kept  a  considerable  time  without 
losing  its  power.  The  ball  is  composed  of  the  fol- 
lowing ingrev!ients,  viz.  Castille  soap,  3  dr.;  can>- 
phor,  2  drachms;  ginger,  1  drachm  and  a  half;  and 
Venice  turpentine,  6  drachms;  to  be  made  into  a 
ball  for  one  dose. 

Laxidamnn  dr might. 

Laudanum  may  be  vised  in  cases  of  urgency,  es- 
pecially in  the  wet  or  lax  gripes.  Take  a  quart  of 
beer,  and  make  it  a  vei-y  little  warmer  than  blood 
heat;  then  put  a  table- spoonful  of  powdered  gin- 
ger into  it,  and  a  small  wine-glassful  of  laudanum, 
just  before  it  is  given  to  the  horse.  This,  in  most 
cases,  will  give  ease  in  a  short  time;  but  it 
the  complaint  is  exceedingly  violent,  give  about 
half  the  above  quantity  again  in  15  or  20  minutes. 
As  s^  on  as  the  pain  seems  to  be  abated,  if  the  belly 
is  costive,  give  the  horse  a  purgative.  In  case  of 
looseness  no  purgative  must  be  given,  the  lauda- 
num, which  is  of  a  binding  nature,  will  correct  it- 

When  pain  is  occasioned  by  inflammation,  it  is 
seldom  proper  to  employ  opium,  or  any  medicine 
of  that  kind;  but  when  it  depends  upon  spasm,  or 
irritation,  no  medicines  are  so  beneficial.  In  in- 
flammation of  the  bowels,  for  example,  opium 
would  certainly  do  much  injury,  but  in  flatulent 
or  spasmodic  colic,  or  gripes,  it  seldom  fails  of 
success. 

Another  anodyne  medicine. 

^Vhcn  horses  are  affected  with  colic,  or  where 
the  use  of  anodynes  are  requisite,  the  following 
preparation  may  be  given:  namely,  opium,  1  dr. 
or  GO  grains;  Castille  soap,  2  dr. ,  and  powdered 
aniseed,  half  an  ounce  or  4  dr.;  to  be  made  into  a 
ball  with  syrup,  for  une  dose. 

In  speaking  of  the  medicines  for  gripes,  or  the 
flatulent  colic,  sometimes  termed  fret,  iMr  Whi.e 
mentions,  domestic  remedies  may  be  employed 
when  proper  medicines  cannot  he  procured  in  time. 
For  this  purpose  a  draught  may  be  readily  made 
up  of  a  pint  of  strong  peppermint  water,  with 
about  4  ounces  of  gin,  and  any  kind  of  spice. 

Another. — A  pint  of  port  wine,  with  spice  or 
ginger. 

Another. — Half  a  pint  of  gin  diluted  with  4  oz. 
of  water  and  a  lititle  ginger. 

Anotlter. — Take  of  Epsom  salts,  6  oz. ;  Castille 
soap,  sliced,  2  oz.  Dissolve  them  in  1^  pints  of 
warm  gruel;  then  add,  tincture  of  opium,  ^  oz.j 
oil  of  juniper,  2  drachms.  Mix,  and  give  then 
new-milk  warm. 

This  drink  may  be   repeated  every  four  or -five 
hours,  till  the  symptoms  begin  to  abate. 
The  same  -when  on  a  Jowney. 

Take  of  tincture  of  opium,  and  oil  of  juniper, 
each  2  drachms.;  sweet  spirit  of  nitre,  tincture  of 
benzoin,  and  aromatic  spirit  of  ammonia,  each  ^ 
oz.  Mix  them  together  in  a  bottle  for  one  drirk; 
and  give  it  in  a  pint  of  warm  gruel. 

For  the  colic,  flatulency,  and  colicky  pains  ol 
the  intestinjs,  this  drink  will  be  found  a  valuable 


«72 


nVlVEUSAL  RECEIPT  BOOK. 


eordial.     It  may  be  repeated  every  two  hours  un- 
til the  syra|)toms  abate. 

Jinot},ej\ — The  complaint  may  be  removed  by 
Mann  beer  ai.d  ginger,  or  a  cordial  ball,  mixed 
witii  warm  beer. 

It  is  necessary  to  repeat  the  caution  given  re- 
siKJCting  the  necessity  of  distinguishing  the  flatu- 
lent, or  windy,  or  spasmodic  colic,  tVom  the  in- 
■lammatorv  one,  and  from  that  which  depends  on 
costiveness.  It  is  always  necessary  to  empty  the 
nowels  by  means  of  clysters;  and,  should  the  horse 
have  appeared  dull  and  heavy  previous  to  the  at- 
tack, it  will  Imj  advisable  to  bleed.  If  costiveness 
attends  it,  give  a  laxative  drench  after  tiie  parox- 
Vira,  which  will  prevent  its  return. 

I'o  cure  surfeit  or  bad  coat  in  horses. 

Take  crocus  melallorum,  or  liver  of  antimony, 
1  oz. ;  sjjrinkle  it  with  water,  or  mix  it  witjj  moist 
bran.  This  may  be  given  to  horses  s-ibject  to  this 
disor''er  once  a  day,  among  their  oats;  it  relieves 
the  appetite,  destroys  worms,  sweetens  the  blood 
against  all  obstructions,  opens  the  passages,  and 
improves  tired  and  lean  horses  in  a  great  degree; 
it  is  also  of  great  service  in  coughs  and  shortness 
of  breath.  It  may  be  given  daily  from  2  to  4 
weeks,  and  will  soon  produce  a  fine  coat.  The 
horse  may  be  worked  while  he  is  taking  the  medi- 
cine, care  being  taken  not  to  expose  him  to  wet  or 
cold. 

Urine  ^allf  for  horses. 

Mix  together,  1  \jl.  of  oil  of  juniper,  1  oz.  of 
balsam  of  sulphur,  2  oz.  of  Venice  turpentine,  4 
oz.  of  sal  prunella,  1  lb.  of  black  rosin. 

Melt  all  together  gently,  over  a  slow  fire,  in  an 
iron  pot,  and  make  up  into  balls  of  the  size  of  a 
nutmeg. 

Another. — Take  of  nitre,  3  lbs.  resin,  3  lbs. 
soap.  1^  do.  juniper  berries,  1  lb.  oil  of  juniper, 
IJoz. 

To  be  made  up  into  balls,  of  the  common  size, 
with  spirits  of  turpentine. 

To  cure  diseases  in  horses^  feet. 

Every  person  may  see,  upon  turning  up  the  bot- 
tom of  a  horse's  foot,  an  angular  projection  point- 
ing towards  the  toe,  termed  the  trog  and  its  bars; 
the  remainder,  or  hollow  part,  being  technically 
termed  the  sole,  though  the  entire  bottom  of  the 
foot  miglit  bet'er  receive  this  name.  It  is  certain, 
however,  that  "  the  frog  and  sole"  require  pressure 
— a  congenial  kind  of  pressure  without  concussion 
— that  shall  cause  the  sensible,  inside,  or  quick- 
sole,  to  perform  its  functions  of  absorbing  the 
serous  panicles  secreted,  or  deposited  therein,  by 
the  blood  vessels.  If  the  frog  and  its  bars  are 
permitted  io  remain  in  such  a  slate  as  to  reach  the 
ground,  wlnnever  the  sod  happens  to  be  soft,  or 
yielding,  the  hollow  part  of  tiie  sole  receives  its 
due  propoiiion  of  pressure  laterally,  and  the  whole 
sole,  or  surface  of  the  foot,  is  thereby  kept  in 
health,  or  rather,  free  from  canker. 
Prevention. 

Every  veterinarian,  of  sense,  will  perceive  the 
necessity  of  keeping  tne  heels  apart;  yet,  although 
the  immediate  cause  of  their  contracting  is  so  uni- 
versally known  and  recognized,  tlie  injudicious 
method  (to  call  it  by  no  harsher  name)  of  pearing 
away  the  frog  and  sole,  which  prevents  the  bars 
from  ever  iruching  the  ground,  is  still  continued 
to  an  alarming  extent. 

So  mucli  fur  prevention'.  'When  disease  comes 
on,  ■which  may  be  accelerated  by  two  other  species 
o€  mismanagement,  another  course  is  usually  fol- 
lowed, not  less  injudicious  than  the  first  mentioned 
original  cause  of  all  the  mischief. 

Horses'  hoofs  are  of  two  distinct  kinds  or  shane; 
ihe  one  being  oval,  hard,  dark-coloured  and  thick, 
the  other  round,  palish,  and  thin  in  the  wall,  or 


crust  of  the  hoof.  The  first  have  a  different  kind 
of  frog  from  the  latter;  this  being  broad,  thick, 
and  soft,  whilst  the  oval  hoof  has  a  frog  that  is 
long,  acute,  and  hard.  The  rags,  which  hard- 
work  and  frequent  shoeing  occasion  on  the  horny 
hoof  of  the  round  foot,  produce  raggef"  frogs  also, 
both  being  tlms  pared  away  to  make  a  fair  bottom 
to  receive  the  shoe  f burning  hot!),  'he  whole  sup- 
port is  so  far  reduceo,  and  the  sensible  sole  coming 
much  nearer  the  ground,  becomes  tender  and  lia- 
ble to  those  painful  concussions  which  bring  on 
lameness — principally  of  the  fore  feet.  Contrac- 
tion of  those  kirds  of  heels  which  belong  to  tlie 
cart-horse,  and  pommice-foot,  are  the  consequence. 

The  oval  foot  pertains  to  the  saddle-horse,  the 
hunter,  and  bit  of  blood  kind,  whose  bold  project- 
ing frogs  the  farriers  remove,  and  these  being  conv 
pelled  to  perforin  long  and  painful  journeys,  ever 
starting  or  going  off"  with  the  same  leading-leg, 
and  continuing  the  same  throughout,  lameness  is 
contracted  in  that  foot,  which  none  can  account  for, 
nor  even  find  out  whereabout  it  may  be  seated. 
Applications  of  "  the  oyls,"  (that  egregious  com- 
pound of  folly,  ignorance,  and  brutality,)  follow 
the  first  appearance  of  lameness,  and  are  made 
alike  to  the  shoulder,  the  leg,  and  the  sole,  under 
the  various  pretences  of  rheumatism,  strain  in  tl»e 
shoulder,  and  founder.  The  real  cause,  however, 
is  not  thougiit  of,  much  less  removed;  but,  on  the 
contrary,  the  evil  is  usually  augmented,  by  remov- 
ing tile  sbce,  and  drawing  the  sole  to  the  quick 
nearly,  in  search  of  supposititious  corns,  surbatings, 

See pretended  remedies,  that  were  never  known 

to  cure,  but  which  might  have  been  all  prevented 
by  the  simplest  precautions  imaginable.  These 
are — 

1st.  Let  the  frog  and  sole  acquire  their  natura 
thickness. — 

'2d.  Lead  off  sometisaes  vith  one  leg,  sometimes 
with  the  other. — 

3d.  Stuft'  the  hollow  of  the  hoofs  (ail  fonr  of 
them)  with  cow-dung,  changing  it  entirely  once 
a  day.  In  every  case,  it  is  advisable  that  he  be 
worked  moderately;  for  it  is  useless  to  talk  to  the 
owners  of  horses,  about  giving  the  afilicted  animal 
an  entire  holiday  at  grass. 

Should  the  proprietor  of  the  beast  be  a  sordid 
customer,  the  farrier  can  expect  no  fee  for  such 
simple  advice  as  is  here  given;  sohenrust  procure 
a  phialful  of  water,  and  putting  therein  a  little 
saltpetre,  (nitrated  kali  of  the  shops),  and  a  little 
colouring  matter,  to  be  either  mixed  with  the 
stuffing,  or  to  wash  the  sole  clean  daily,  though 
the  remedy  will  do  as  well  (nearly)  without  such 
addition.  A  more  efficacious  auxiliaiy  will  be 
found  in  procuring  a  patch  of  clay,  to  be  kneaded 
on  the  ground,  on  wiiich  the  animal  (which  is 
worth  so  much  trouble)  may  be  allowed  to  stand, 
and  if  a  small  patch  be  made  for  each  foot,  the 
horse  himself  will  prove  their  value  (in  most  cases) 
by  feeling  for  them  as  it  were,  and  showing  by  his 
manner,  how  gratihed  he  is  at  the  coldness  they 
afford  to  his  heated  feet.  Herein  it  must  be  ob- 
served, that  stuffing  witli  clay  is  not  recommended; 
this  being  one  of  the  numei-ous  blunders  of  those 
farriers,  who,  naving  found  the  benefit  of  any  a[>- 
plicatiou  or  remedy,  push  it  to  a  ridiculous  ex- 
tremity. 

Remedy  for  lameness  in  horses. 

Mr  Sewell,  of  the  Veterinary  College,  stated 
his  having  discovered  a  method  of  curing  horses, 
which  are  lame  in  the  fore-feet.  It  occurred  to 
him,  that  this  lameness  might  originate  in  the 
nerves  of  the  foot,  near  the  hoof;  and  in  conse- 
quence he  immediately  amputated  about  an  inck 
of  the  diseased  nerve,  taking  the  usual  precautioi. 
of  guarding  the  arteries,  and  passing  ligature* 


FARRIERY. 


27.H 


Vc.     By  this  means  the  animal  was  instantly  re- 
lieved from  pain,  and  tlie  lameness  ])ertectly  cured. 
'I'n  cure  the  thrush  in  hnvses\feet. 

Simmer  over  the  fire,  till  it  turns  "brown,  eqnal 
|»arts  of  honey,  vinegar,  and  verdigris,  and  apply 
it  with  a  Featlier  or  hrush  occasionally  to  liie  tect. 
The  horse  at  tlie  same  time  should  staiul  hard,  and 
ftll  soft  dung  and  straw  be  removed. 
Shoeing  horses  in  -winter. 

In  Canada,  wnere  the  winter  is  never  of  a  less 
•Juration  than  5  months,  they  shoe  their  horses  in 
llie  following  manner,  which  serves  for  the  whole 
winter: — Tlie  smith  fixes  a  small  [nece  of  steel 
on  the  fore  jiart  of  each  shoe,  not  tempered  too 
hard,  which  turns  up  about  a  ^  of  an  inch,  in  the 
sliape  of  a  horse's  lancet;  the  same  to  the  hinder 
part  of  the  shoe,  turned  up  a  little  liigher  lliaii  the 
tare-part,  tempered  in  the  same  manner.  In  going 
up  a  hill,  the  fore-part  gives  a  purchase  that  assists 
the  horse,  and  in  going  down  prevents  him  sliding 
forwards. 

To  prevent  the  feet  of  horses  from  balling  -with 
snov). 

If  the  frog  in  the  hoofs  of  horses  and  the  fetlock 
be  cleaned,  and  well  rubbed  with  soft  soap,  pre- 
viously to  their  going  out  in  snowy  weather,  it 
will  effectually  prevent  their  falling,  from  what  is 
termed  balling  the  snow.  A  number  of  accidents 
might  be  prevented  by  this  simple  precaution. 
Ointment  for  the  mange. 

Take  of  common  turpentine,  1  pound,  quick- 
silver, 4  ounces,  liog's  lard,  ^  a  pound,  Hour  of 
sulphur,  4  oz.  train  oil,  \  a  pint. 

Grind  the  silver  with  tlie  turpentine,  in  a  mar- 
ble mortar,  for  five  or  six  hours,  until  it  completely 
disiippears:  and  add  a  little  oil  of  turpentine  to 
make  it  rub  easier;  then  add  the  remainder,  and 
work  them  all  well  together  till  united. 

I'tiis  ointment  must  be  well  rubbed  on  evei-y  part 
aftected,  in  the  open  air,  if  the  sunshine  and  the 
weather  be  warm;  but  if  it  be  winter,  take  the 
horse  to  a  blacksmith's  shop,  where  a  large  bar  of 
iron  must  be  heated,  and  held  at  a  proper  distance 
over  him,  to  warm  the  ointment. 

Liniment  for  the  mange. 

Take  of  white  precipitate,  2  ounces,  strong 
mercurial  ointment,  2  ounces,  sulphur  of  vivum, 
1  pound,  flour  of  sulphur,  ^  a  pound,  rape  oil,  2 
i|uarts. 

First  grind  the  white  precipitate  in  a  little  oil; 
afterwards  add  the  remainder,  taking  care  that  they 
are  well  mix^d. 

This  liniment  must  be  well  rubbed  in  with  a 
hard  brush,  in  the  open  air,  provided  the  day  be 
fine,  and  tlie  weather  warm.  If  the  horse  draws 
in  a  'eam,  the  inside  of  the  collar  must  be  washed, 
(II-  the  inside  of  tlie  saddle,  if  a  saddle-horse,  for 
the  disease  is  highly  contagious. 
Eye-xuatcr . 

Take  of  camphor,  2  drachms,  dissolved  in  2 
ounces  of  rectified  spirit  of  wine,  Goulard's  ex- 
jract,  I  oz.  rose  water,  1  quart. 

Shake  all  together  in  a  bottle  for  use. 

Let  the  eye  and  the  eye-lids  be  well  bathed  three 
w  four  times  a  day,  with  a  clean  linen  rag  dipped 
in  the  eye-water. 

For  inflammation  of  the  hings. 

Take  of  white  antimoiiial  powder,  2  drachms, 
pi'epared  kali,  ^  an  ounce,  nitre,  ^  an  ounce,  Cas- 
jlle  soap,  2  drachms,  aromatic  confection,  ^  an 
ounce. 

Beat  them  into  a  ball. 

This  ball  must  be  given  to  the  horse  as  soon  as 
It  can  be  preiiared,  after  he  has  been  bled;  and  con- 
tinue it  two  or  three  times  a  day  as  long  as  me  in- 
ftamination  continues; — about  six  hours  after,  give 
hiw  a  purging  drink  and  repeal  it  everj'  night  and 


morning  until  a  passage  is  obtained,  or  the  ftoweM 
are  sufficiently  opened. 

Embrocation  for  sprains. 

Take  of  soap  liniment  and  camphorated  spirit 
of  wine,  of  each,  Bounces,  oil  of  turpentine,  halt 
an  ounce. 

Mix  and  shake  when  used. 

Tills  evaporating  and  discutient  embrocation  is 
we.  1  calculated  to  remove  pain  and  inflammation, 
which  is  generally  effected  in  the  course  of  a  fort- 
night or  three  wet-ks;  during  that  time  the  horse 
S-,ould  not  be  allowed  to  go  out  of  the  stable  or 
farm-yard. 

Bracing  inLvtvre  for  sprains. 

After  the  above  embrocation,  the  following 
bracing  mi.\ture  must  be  rubbed  on  the  part  once 
a  day. 

Take  of  Egyptiacum,  2  oz.  oil  of  turpentine, 
1  oz. 

Shake  well  together;  then  add  camphorated  spirit 
of  wine,  and  compound  tincture  of  benzoin,  each 
I  oz.  vinegar,  11  oz. 

Mix,  and  shake  wel'  together  every  time  thejr 
are  used. 

Paste  to  stop  bleeding. 

Take  of  fresh  nettles,  1  handful,  bruise  them  in 
a  mortar;  adil  blue  vitriol,  in  powder,  4oz.  wheat- 
en  flour,  2  oz.  wine  vinegar,  ^  oz.  oil  of  vitriol, 
^  oz. 

Beat  them  all  together  into  a  paste. 

Let  the  wound  be  filled  u])  with  this  paste,  and 
a  proper  pledget  of  tow  laid  over  the  mouth,  in 
order  to  prevent  it  from  falling  out,  and  tnen  bai>- 
dage  it  on  with  a  strong  roller.  This  dressing 
must  remain  in  the  wound  10  or  12  hours. 
Ointment  for  scratched  heels. 

I  ake  of  hog's  lard,  1  pound,  white  lead,  4  oz. 
alum,  in  fine  powder,  2  oz.  wliite  vitriol,  1  oz.  su- 
gar of  lead,  ^  oz.  olive  oil,  3  oz. 

Grind  all  the  powders  in  a  marble  mortar  with 
the  oil,  or  on  a  mai-ble  .slab;  then  add  the  lard,  and 
work  the  whole  together  till  united. 

This  is  a  neat  composition,  and  very  proper  tf 
keep  in  the  stable  during  the  winter;  it  will  not  only 
be  found  useful  for  greasy  and  scratched  heels,  but 
also  for  stubs  and  treads  of  every  description.  A 
small  quantity  must  be  rubbed  on  the  part  aff'ected 
every  nighf  and  morning,  in  slight  cases;  but  in 
treads,  or  wounds  upon  the  heels,  it  will  tie  best 
to  spread  the  ointment  on  pledgets' of  tow,  and  se- 
cure them  wiih  bandages. 

Ointment  for  greasy  heels. 

Take  of  white  ointment,  1  pound,  white  vitriol, 
blue  vitriol,  and  sugar  of  lead,  in  powder,  each, 
^oz. 

Mix  well  together. 

This  ointment,  when  used,  must  be  spread  on 
strong  brown  paper,  and  applied  over  the  part  that 
greases,  and  bandaged  on  with  listing.  He  may, 
after  dressing,  be  turned  into  a  dry  straw-yai-d, 
and  a  few  diuretic  balls  given  to  him,  one  may  be 
given  every  third  day.  Once  dressing  is  in  gene- 
ral sufficient  to  perform  a  cure;  if  not,  it  may  be 
repeated  in  a  week  after. 

Astringent  embrocation  for  straina  in   (tiffet-cni 
parts. 

Take  of  camphor,  2  drachms,  dissolved  in  hnll 
an  ounce  of  strong  rectified  spirit  of  wine,  nitre, 
I  oz.  dissolved  in  half  a  pint  of  wine  vinegar, 
spirits  of  turpeniiiie,  4  ounces,  white  lead,  or  bole 
armenic,  in  powder,  half  an  ounce,  aqua  fortfs,  1  oi 

Mix,  and  shake  them  all  together  in  a  bottle  for 
use. 

Mixture  for  canker  in  the  month. 

"Fake  of  wine  vinegar,  half  a  pint,  burnt  altiia, 
and  common  salt,  each,  one  ounce,  bole  armenie 
half  an  ounce. 


74 


UNIVERSAL  RECEIPT  BOOK. 


Mix,  anil  shake  rliem  together  in  a  bottle  for  use. 

ft  will  be  [)ro()er  to  dress  the  horse's  mouth  with 
this  mixture,  ever_>  morning  and  evening,  in  the 
following  manner:  Take  a  small  cane,  or  a  piece 
of  whalebone,  half  a  yard  long,  and  tie  a  linen 
lag,  or  a  little  tow,  i-ound  one  end;  tiien  dip  it  in- 
to the  niixtiire,  anil  ])ass  it  up  his  mouth,  and 
gently  remove  it  to  all  the  affected  |)arts:  let  him 
champ  it  well  about  in  his  mouth;  after  which  Ist 
him  fast  an  hour,  then  give  meat  as  usual. 


Purging  ball  for  don's. 

Take  of  jalap,  in  powder,  1  scruple,   Harbadoes 
aloes,  1  drachm,  ginger,  in  powder,  10  grains,  con- 
serve of  hips,  or  syrup,  enough  to  form  a  ball. 
Ointment  for  the  mange. 

Take  of  ijuicksilver,  ,3  oz.  balsam  of  sulphur, 
'2  oz.  oil  of  tur[)entine,  3  oz.  soft  soap,  1  pound, 
Cape  aloes,  in  powder,  ^  oz 

Rub  the  ((uicksilver  with  the  balsam  of  sulphur, 
in  a  marble  mortar,  for  three  or  four  hours,  or  un- 
til the  globules  completely  disappear;  and  while 
lubbing  keep  gradually  add'ng  the  oil  of  turpen- 
tine; having  done  this,  you  may  then  mix  the  whole 
*ell  together  for  use.  It  must  be  well  rubbed  in 
on  the  affected  parts,  every  third  day,  for  three  or 
four  times. 

Uiiimetit  for  the  mange. 

Take  of  flour  of  sulphur,  4  oz.  sulphur  of  vi- 
vum,  4  oz.  white  precipitate,  1  oz.  strong  mer- 
iurial  ointment,  1  oz.  Cape  aloes,  in  powder,  \  oz. 
!i5ai's-foot-oil,  1^  pint. 

First  rub  the  powders  together  in  a  mortar;  then 
put  in  the  ointment,  and  gradually  add  the  oil;  it 
must  be  stirred  when  used.  The  affected  parts 
jnust  be  well  anointed  ivith  this  liniment,  every 
'.hird  day,  for  three  or  four  times. 

^Mercurial  liniments  for  tlie  red  mange. 

Take  of  mild  mercurial  ointment,  4  oz.  oil  of 
turpentine,  3  oz.  Cape  aloes,  in  powder,  ^  oz. 

Mix  well  together,  and  anoint  the  parts  every 
;.hird  day  for  three  or  four  times.  Many  sports- 
;nen  have  their  dogs  regularly  dressed  with  this 
liniment  two  or  three  weeks  before  the  hunting 
season  commences;  it  is  supposed  to  im(irove  their 
scent,  and  make  them  more  fit  for  the  chase. 
Mild  ointments  for  the  mange. 

Take  of  oil  of  vitriol,  half  an  ounce,  bogs'  lard, 
8  ounces.  Mix,  and  anoint  the  dog  every  day  for 
three  or  four  times,  or  oftener  if  reiiuired. 

This  ointment  is  used  in  surfeit,  and  slight  cases 
)f  mange. 

Lotion  for  the  mange. 

Take  of  white  hellebore  root,  bruised,  2  oz. 
water,  3  pints,  boil  down  to  2  pints  and  strain,  sal 
ammoniac,  2drs.  sublimate,  1  dr.  Cape  aloes,  lialf 
an  oz. 

Dissolve  the  sal  ammoniac,  and  other  ingredi- 
ents, in  the  decoction. 

This  lotion  is  sometimes  used  to  cure  the  mange, 
when  greasy  aj^plications  are  objected  to. 
Distemper  in  do'js. 

The  following  prescriptions  are  each  about  a  dose 
for  a  full-grown  pointer.  They  must,  of  course, 
oe  increased  or  diminished  in  proportion  to  the 
size  and  strength  of  the  dog. 

Take  of  opium,  3  grains,  emetic  tartar  (an  in- 
valuable medicine),  5  grains.  To  be  given  at  night. 

Repeat  the  dose  every  third  night,  till  the  dog 
is  recovered;  taking  care  to  keep  him  in  a  warm 
place,  and  always  fed  with  a  warm  liquid  diet,  such 
es  hrolh,  gruel,  &c. 

If  the  nostrils  should  discharge,  have  them  wash- 
ed, or  syringed,  twice  a  day,  with  a  lotion  of  alum, 
or  sugar  of  lead;  puitinst  about  half  an  ounce  of 
either  to  a  pint  c'  water.  i 


Another. — For  a  half  groivn  pointer. 
Take   of  jalap    powder,    25    grair.s,    cal.^mel,  5 
grains.     Made  into  a  pill  with  a  little  gum  water. 
For  a  full  grown  pointer. 
Take  of  jalap  powder,   30  grs.   calomel,  8  grs. 
Mixed  as  above. 

One  of  these  doses,  mixed  with  butter,  or  in  a 
small  piece  of  meat,  should  be  given  to  the  dog 
every  morning,  on  an  empty  stomach.  The  food 
should  be  ligh',  and  easy  to  digest;  and  the  lotion, 
if  required,  for  the  nostrils,  should  be  observed 
here,  as  before  mentioned. 


Distemper  among  cattle. 

Examine  your  cow's  mouth,  though  she  appears 
very  \\  ell;  and  if  you  find  any  pimple  in  it,  or  on 
the  to:igue,  or  if  you  perceive  any  within  the  skin 
ready  to  come  out,  immediately  house  her,  keep 
her  warm,  and  give  her  warm  lar-water.  To  a 
large  beast  give  a  gallon;  to  a  small  one  three 
quarts.  Give  it  four  times  eveiy  iiav;  but  not 
every  time  the  <|uantity  you  first  gave.  Lessen  the 
dose  by  degrees;  but  never  give  less  than  ^wq 
quarts  to  a  large  beast,  nor  less  than  three  pints  to 
a  small  one;  and  house  her  every  night  for  some 
time,  and  give  her  warm  gruel  and  malt  mash. 
io  make  tcir-water  for  coxvs. 

Take  one  (piart  of  tar,  put  to  it  4  quarts  of  wa« 
ter,  and  stir  it  very  well  ten  or  twelve  minutes;  lel 
it  stand  a  little  while,  and  then  pour  it  off  for  use 
You  must  not  put  water  to  the  same  tar  more  than 
twice.  Let  the  first  dose  be  made  of  fresh  tar. 
Continue  to  give  it  till  the  beast  is  well.  Don't 
let  her  go  too  soon  abroad. 

For  the  garget  in  cotes. 

This  disorder  is  very  frequent  in  cows  after  ceas- 
ing to  be  milked;  it  affects  the  glands  of  the  udder 
with  hard  swellings,  and  often  arises  from  the  ani- 
mal not  being  clean  milked.  It  may  be  removed 
by  anointing  the  part  three  times  a  (lay  with  a  lit- 
tle ointment  composed  of  camiihor  and  blue  oint- 
ment. Half  a  drachm  or  more  of  calomel  may 
be  given  in  warm  beer,  from  a  horn  or  bottle,  foi 
three  or  four  mornings,  if  the  disorder  is  violent. 
'Jo  ewe  the  redivater  in  cattle. 

Take  1  oz.  of  bole  armoniac,  half  an  ounce  of 
dr«gon's  blood,  2  ounces  of  Castille  soap,  and  1 
drachm  of  roche  alum.  Dissolve  these  in  a  quart 
of  hot  ale,  or  beer,  and  let  it  stand  until  it  is  blood 
warm;  give  this  as  one  dose,  and  if  it  should  have 
the  desired  effect,  give  the  same  quantity  in  aboui 
12  hours  after.  This  is  an  excellent  raeilicine  foi 
changing  the  water,  and  acts  as  a  purgative;  every 
farmer  that  keeps  any  number  of  cattle,  should  al- 
ways have  doses  of  it  by  him. 

To  cure  the  scouring  in  cattle. 

The  following  composi' ion  has  been  found  to 
succeed  in  many  cases  which  were  apparently  draw- 
ing to  a  fatal  termination. 

Take  of  powdered  rhubarl),  2  di-achms,  castoi 
oil,  1  ounce,  kali,  prepared,  1  tea-spoonful. 

iSlix  well  together  in  a  pint  of  warm  milk.  If 
the  first  dose  does  not  answer,  repeat  it  in  36  oi 
48  hours.  If  the  calf  will  suck,  it  will  be  proper 
to  allow  him  to  do  it. 

Cure  for  cattle  sxuelled  -with  green  food. 

When  any  of  your  cattle  happen  to  get  sweileil 
with  an  over  feed  of  clover,  frosty  turnips,  or  sucf 
like,  instead  of  the  usual  metiiod  of  stabbing  in  the 
side,  apply  a  dose  of  train  oil,  which,  after  j-epeal- 
ed  trials,  has  been  found  to  prove  successful.  The 
quantity  ^i  oil  must  vary  according  to  the  age  or 
size  of  the  animal.  F.>r  a  grown-u[)  beast,  of  an 
ordinary  size,  the  quantity  recommended  is  aboui 
an  English  pint,  which  must  be  administered  to 
the  animal  with  a  bottle,  taking  care,  at  the  sarn* 


FARRIERY. 


^21i 


time,  to  rub  the  stomach  well,  in  order  to  make  it 
{TO  down.  Aftt-r  receiving  this  medicine,  it  mnst 
hc:  made  to  wall;  al)out  until  such  time  astiie  swell- 
ing begins  to  subside. 

Treatmtnil  of  cattle  utul  fotuls. 

The  experiment  lias  otlen  been  ti-ied  of  the  bene- 
fit <lerived  to  horses  from  luin^;  well  combed  and 
kept  clean:  it  has  l)een  fouii'l  thai  a  horse  nesjlect- 
i->\  as  to  cleanliness,  will  n  it  be  so  well  condition- 
ed, either  for  fatness  oi-  btivngth,  thoui^h  he  gels 
aliimdance  of  corn;  at  least,  it  is  certain  that  it 
wonld  be  worth  trying.  This  every  body  knows, 
that  Ibe  most  neglected  of  the  hoi-se  race  are  kept 
cleaner  than  the  cleanest  of  the  horned  cattle,  par- 
liciilarly  those  shot  up  in  houses. 

"  I  have  two  hints  to  give,"  says  a  contempo- 
rary writer,  "as  the  expense  can  be  nothing, 
un<l  the  advantage  may  be  great,  I  read  in  a  De- 
scription of  Norway,  that  when  the  cows  drink  at 
the  hot-springs,  they  give  more  milk  than  those 
that  drink  cold  water.  Cows  drink  so  mncli  at  a 
tniie,  that  there  is  no  doubt,  when  the  water  is 
nearly  at  freezing,  they  mnst  feel  sensibly  cooled 
hII  over,  which  will  naturally  afl'ect  their  produce 
of  milk.  1  would  therefore  pro()Ose  the  experi 
ment  of  warming  the  water,  for  milch  cows,  in 
coM  weathr. " 

The  next  proposal  is,  that  the  corn  given  to  fowls 
should  be  crushed,  and  soaked  in  water;  thishe.i)s 
the  digestion,  and  hens  will  lay  in  winter  when  so 
fed,  that  would  not  otherwise. 

In  a  time  of  scarcity,  and  when  the  food  of  man 
is  dear,  such  experiments  as  proposed  are  well 
worth  making:  and  the  practice  proposed  witli 
the  fowls  ought  to  become  general,  as  it  costs 
nothinsj. 


To  cure  the  measles  in  sivine. 

It  sometimes  happens,  though  seldom,  that  swine 
hive  the  measles;  while  tiiey  are  in  this  .state,  their 
flesh  is  very  unwliolesome  food.  This  disorder  is 
not  easily  discovered  while  the  animLl  is  alive, 
and  CKU  only  be  known  by  its  not  thriving  or  fat- 
tening as  the  others.  After  the  animal  is  killed 
and  cut  up,  its  fat  is  full  of  little  kernels,  about 
the  size  of  the  roe  or  eggs  of  a  salmon.  When 
this  is  the  case,  put  into  tlie  food  of  e-.ch  hog,  once 
or  twice  a  week,  as  much  crude  pounded  antimo- 
ny as  will  lie  on  a  shilling.  This  is  very  proper 
for  anv  feeding  swine,  even  though  they  have  no 
disorder.  A  small  quantity  of  the  flour  of  brim- 
stone, also,  may  be  given  among  their  food  when 
they  are  not  thriving,  which  will  be  found  of  great 
service  to  them.  But  the  best  method  of  prevent- 
ing disorders  in  swine,  is  to  keep  tbeir  sties  per- 
fectly clean  and  dry,  and  to  allow  them  air,  exer- 
cise, and  plenty  of  clean  straw. 

Jiuptnre  in  swine. 

Where  a  number  of  swine  are  bred,  it  will  fre- 
quently happen  that  some  of  the  pigs  will  have 
what  is  called  a  '  rupture;'  i.  e.  a  hole  broken  in 
the  rim  of  the  belly,  where  part  of  the  guts  comes 
out  and  lodges  betv  ixt  the  rim  of  the  belly  and  the 
skin,  having  an  a|)pearanee  similar  to  a  swelling  in 
the  testicles.  The  male  pigs  are  more  liable  to 
this  disoi'der  than  the  females.  It  is  cured  by  the 
following  means: 

Geld  ibc  pig  affected,  and  cause  it  to  be  held  up 
with  its  head  downwards;  flay  back  the  skin  from 
the  swollen  place,  and  from  the  situation  in  which 
the  pig  is  held,  ihe  guts  will  naturally  return  to 
their  proper  place.  Sew  up  the  hole  with  a  needle, 
which  roust  have  a  square  point,  and  also  a  bend 
in  it,  as  the  disease  often  ha|)peus  betweei:  tlie 
liinder  legs,  v  bt- re  a  straight  needle  catmot  be 
Uitd.  After  t)iis  is  done,  I'eplace  the  skin  that 
Was  flaved   l^-tck,  and  sew  it  up,  when  the  opera- 


tion is  finished.  The  pig  shou.d  not  huve  mud 
food  for  a  few  days  after  the  operation,  u-^til  the 
wound  begins  to  heal. 

Foi'  the  foot-rot  in  sheef). 

Take  a  piece  of  alum,  a  piece  of  green  vitriol, 
and  some  while  mercury — the  alum  must  be  in  the 
largest  propoi-tion;  dissolve  them  in  water,  and 
after  the  hoof  is  pai-ed,  anoint  it  with  a  feather, 
and  bind  on  a  rag  over  all  the  foot. 

^Inot/ter. — I'ound  sjme  green  vitriol  fine,  and 
apply  a  little  of  it  to  the  jjart  of  the  foot  aftected, 
binding  a  rag  over  the  foot  as  above.  Let  the 
sheep  be  kept  in  the  house  a  few  hours  after  this 
is  done,  and  then  turn  them  out  to  a  dry  pasture. 
This  is  the  most  common  way  of  curing  the  foot- 
rot  in  Middlesex. 

Another. — Others  anoint  the  part  with  a  feather 
dipt  in  aqua  fortis,  or  weak  nitrous  acid,  which 
dries  i^  at  once.  Many  drovers  that  take  sheep  to 
Smitbfield,  cairy  a  little  bottle  of  this  about  witli 
tlium,  which,  by  applying  to  the  foot  with  a  fea» 
tber,  helps  a  lame  sheep  by  hardening  ils  hoof,  and 
enabling  it  to  travel  better.  Some  may  think  aqua 
fortis  is  of  too  hot  a  nature,  but  such  a  desperate 
disorder  requires  an  active  cure,  which,  no  doubt, 
is  ever  to  be  used  cautiously. 

Another. — S[)read  some  slacked  quick  lime  over 
a  house  floor  pretty  thick,  pare  tlie  sheep's  feet  ^ 
well,  and  turn  them  into  this  house,  where  they 
may  remain  for  a  few  hours,  after  which  turn  them 
into  a  drj'  pasture.  This  treatment  may  lie  re- 
peated two  or  three  times,  always  observing  t(« 
keep  the  house  clean,  and  adding  a  little  more 
quick  lime  before  putting  them  in. 

The  foot  must  be  often  dressed,  and  the  sheep 
kept  as  much  as  possible  upon  dry  land.  Those 
anin.'als  that  are  diseased  should  be  kept  separate 
from  the  flock,  as  the  disorder  is  very  infectious. 

Prev^ntimi  and  cnre  of  the  fjot-rot  in  sheep. 

On  suspected  grounds,  constant  and  careful  ex« 
amination  ought  to  take  place;  and  when  any  fis- 
sures or  cracks,  attended  with  heat,  make  their 
appearance,  apply  oil  of  turpentine  and  commor. 
brandy.  This,  in  general,  produces  a  very  bene- 
ficial efi'ect,  but  where  the  disease  has  been  Ions 
seated,  and  becomes,  in  a  manner,  confirmed — al- 
ter cleaning  the  foot,  and  paring  away  the  infected 
])arts,  recourse  is  had  to  caustics,  of  wbicli,  tiie 
best  seem  to  be  sulphuric  acid,  and  the  nitrate  of 
mercury.  After  this,  pledgets  are  a])plie(l,  ihs 
foot  bound  up,  and  the  animal  ke[it  in  a  clean,  di-y 
situation,  until  its  recovery  is  effected. 

But  it  often  happens,  where  the  malady  is  in- 
veterate, that  the  disease  refuses  to  yield  to  any, 
or  all  of  the  above  prescrii)tioiis. 

The  following  mode  of  treatment,  however,  if 
carefully  attended  to,  may  be  depended  upon  as  a 
certain  cure.  Whenever  the  liisease  makes  its  a|>- 
pearance,  let  the  foot  be  carefully  examined,  and 
the  diseased  part  well  washed,  and  pared  as  nigh 
as  possible,  not  to  make  it  bleed;  and  let  the  floor 
of  the  house,  where  the  sheep  are  confined,  be 
strewn  three  or  four  inches  think  with  quick  lime 
hot  from  the  kiln;  and  the  sheep,  after  having  their 
feet  dressed  in  the  manner  above  described,  tc 
stand  in  it  during  the  space  of  G  or  7  hours. 

In  all  cases,  it  is  of  great  importance,  that  the 
animal  be  afterwards  exposed  only  to  a  moderate 
temperatur" — be  invigorated  with  proper  food — 
and  kept  in  clean,  easy,  dry  pasture;  and  the  dis- 
ease will  be  eftectually  remedied  in  the  course  of 
a  few  days. 

To  prevent  sheep  from  catching  cold  after  being 
shorn. 

Sir  ep  are  sometimes  e>iposed  to  cold  winds  and 
rains  immei'.iately  alter  shearing,  which  exposure 
frequently  hurts  them.     Those  farmers  vho  have 


276 


UNIVERSAL  RECEIPT  BOOK. 


•ccess  tn  the  sea,  sVnulil  plunge  them  into  the 
«alt  water,  those  who  have  not  that  O[)i)orliinity, 
and  wliose  flocks  are  not  very  large,  may  mix  salt 
with  water  and  rub  them  all  over,  which  will  in  a 
great  measui'e  prevent  any  mishap  befalling  the 
animal,  after  having  been  stript  of  its  coat. 

It  is  very  common  in  (he  months  of  June  and 
July,  for  some  kinds  of  sheep,  esp<-cially  the  fine 
f  Leicester  breed,  which  are  commonly  thin  skinned 
about  the  head,  to  be  struck  with  a  kind  of  fly, 
and  by  scratching  the  place  with  their  feet,  they 
make  it  sore  and  raw.  To  prevent  this,  take  tar, 
train  oil,  and  salt,  boil  them  together,  and  when 
cold,  i)Ut  a  little  of  it  on  the  part  aflected.  This 
application  kee[)s  off  the  flies,  and  likewise  heals 
Jhe  sore.  The  salt  should  he  in  very  small  quan- 
tity, or  powdered  sulphur  may  be  used  instead  of 
it.' 

7'o  cure  the  scab  m  sheep. 

Take  1  pound  of  quicksilver,  ^  a  pound  of  Ve- 
nice turpentine,  2  pounds  of  hog's  lard,  and  ^  a 
pound  of  oil,  or  spii-its  of  turpentine.  A  greater 
or  less  quantity  than  the  above  may  be  mixed  up, 
in  the  same  proportion,  according  to  the  number 
of  sheep  affected.  Put  the  quicksilver  and  Venice 
turj)entine  into  a  mortar,  or  small  pan,  which  beat 
together  until  not  a  particle  of  the  quicksilver  can 
be  discerned:  put  in  the  oil,  or  spirits  of  turpen- 
tine, with  the  hog's  lard,  and  work  them  well 
together  until  made  into  an  ointment.  The  parts 
of  the  sheep  affected  must  be  rubbed  with  a  piece 
of  this  salve,  about  the  size  of  a  nut,  or  rather 
less.  When  the  wliol-  flock  is  affected,  the  shep- 
herd must  be  careful  in  noticing  those  that  show 
any  symptoms  of  the  disorder,  by  looking  back, 
snd  oftering  to  bite  or  scratch  the  spot;  and  if 
afteeted,  he  must  immediately  apply  the  ointment, 
as  it  is  only  by  paying  early  and  particular  attention 
that  a  flock  can  be  cured. 

To  prevent  the  scab. 

Separating  the  wool,  lay  the  before-mentioned 
ointment  in  a  strip,  from  the  neck  down  the  back 
to  the  rump;  another  strip  down  each  shoulder, 
and  one  down  each  hip;  it  may  not  be  unnecessary 
to  put  one  along  each  side.  Put  very  little  of  the 
ointment  on,  as  too  much  of  it  may  be  attended 
with  dangtr. 

To  destroy  maggots  in  sheep. 

Mix  with  one  quart  of  spring  water,  a  table 
spoonful  of  the  spirits  of  turpentine,  and  as  much 
of  the  sublimate  powder  as  will  lie  upon  a  shilling. 
Jsbake  them  well  together,  and  cork  it  up  in  a  bot- 
tle, with  a  quill  through  the  cork,  so  that  the 
liquid  may  come  out  of  the  bottle  in  small  quan- 
tities at  once.  The  bottle  must  always  be  well 
shaken  when  it  is  to  be  used.  When  the  spot  is 
observed  where  the  maggots  are,  do  not  disturb 
ihera,  but  pour  a  little  of  the  mixture  upon  the 
*pot,  as  much  as  will  wet  the  wool  and  the  mag- 
pots.  In  a  few  minutes  after  the  liquor  is  applied 
the  maggots  will  all  creep  to  the  top  of  the  wool, 
«nd  in  a  short  time  drop  off  dead.  The  sheep 
must,  however,  be  inspected  next  day,  and  if  any 
n\'  the  maggots  remain  undestroyed,  shake  them 
off,  or  toucli  them  with  a  little  more  of  the  mixture. 

A  little  train  oil  may  be  applied  after  the  mag- 
gots are  removed,  as  sometimes  the  skin  will  be 
hard  by  applying  too  much  of  the  liquid.  Besides, 
the  fly  is  not  so  apt  to  strike  when  it  finds  the 
gmell  of  the  oil,  which  may  prevent  a  second 
attack. 

This  method  of  destroying  maggots  is  superior 
10  any  other,  and  it  prevents  the  anim:.!  from  being 
•lisfigured  by  clipping  off  the  wool,  which  is  a 
common  practice  in  some  countries. 
Cure  for  the  scab  in  sheep. 

The  simnlest  and  most  efficacious  remedy  for 


this  disease,  was  communicated  to  the  Society  fot 
the  encouragement  of  arts,  &cc.  by  the  late  Sir 
Joseph  Banks;  and  is  as  follows: 

Take  1  lb.  of  (piicksilver,  ^  a  lb  of  Venice 
turpentine,  h  a  pint  of  oil  of  turpentine,  4  lbs.  of 
iiog's  lard. 

i^et  them  be  rubbed  in  a  mortar  till  the  (juick- 
silver  is  thoroughly  incori)oraled  with  tiie  other 
ingredients.  For  the  proper  mode  of  doing  which, 
it  may  be  right  to  take  the  advice  or  even  the  as- 
sistance of  some  apothecary,  or  other  petuon  used 
to  make  such  mixtures. 

The  method  of  using  the  ointment  is  this:  Be- 
ginning at  the  head  of  the  sheep,  and  proceeding 
from  between  the  ears,  along  the  back,  to  the  end 
of  the  tail;  the  wool  is  to  be  divided  in  a  furrow, 
till  the  skin  can  be  touched,  and  as  the  furrow  is 
made,  the  finger,  slightly  dipjied  in  the  ointment, 
is  to  be  drawn  along  the  bottom  of  it,  where  it 
will  leave  a  Itlue  stain  on  the  skin  and  adjoining 
wool. 

From  this  furrow,  similar  ones  must  be  drawn 
down  the  shoulders  and  thighs  to  the  legs,  as  far 
as  .they  are  woolly;  and  if  the  animal  is  much  in- 
fected, two  more  should  be  drawn  along  each  side, 
parallel  to  that  on  the  back,  and  one  down  each 
side,  between  the  fore  and  hind  legs. 

Immediately  after  being  dressed,  it  is  usual  to 
tui  n  the  sheep  among  other  stock,  without  any  fear 
of  the  infection  being  communicated;  and  there  is 
scarcely  an  instance  of  a  sheep  suffering  any  injury 
from  the  application.  !n  a  few  days  the  blotche.S 
dry  up,  the  itching  ceases,  and  the  animal  is  com- 
pletely cured.  It  is  generally,  however,  thought 
proper  not  to  delay  the  operation  beyond  Michael- 
mas. 

The  hippobnsca  ovina,  called  in  Lincolnshire 
Sheep-fagg,  an  animal  well  known  to  all  shephenls 
which  lives  among  the  wool,  and  is  hurtful  to  the 
thriving  of  sheep,  both  by  the  pain  its  bite  occa- 
sions, and  the  blood  it  sucks,  is  destroyed  by  this 
application,  and  the  wool  is  not  at  all  injured. 
Our  wool-buyers  purchase  the  fleeces  on  which 
the  stain  of  the  ointment  is  visible,  rather  in  pre- 
ference to  others,  from  an  opinion,  that  the  use  of 
it  having  preserved  tlie  animal  from  being  vexed, 
either  with  tl  e  scab  or  faggs,  the  wool  is  less  lia- 
ble to  the  defects  of  joints  or  knots;  a  fault  observ- 
ed to  proceed  from  every  sudden  stop  in  the  thriv- 
ing of  the  animal,  either  from  want  of  food,  or 
from  disease. 

To  cure  the  water  m  the  heads  of  sheep. 

Of  all  the  various  operations  by  which  this  dis- 
temper may  be  eradicated,  I  must,  from  experience, 
give  the  preference  to  one  which  will,  perhaps, 
astonish  such  of  your  readers  as  form  their  opini- 
ons more  from  theory  than  practice.  A  number 
of  medical  men  have  already  controverted  the  fact, 
and,  with  the  utmost  presumption,  disputed  my 
veracity  to  my  face,  after  1  had  witnessed  its  effi- 
cacy in  a  thousand  instances.  It  is  no  other  than 
that  of  putting  a  sharjiened  wire  up  the  nostril 
q'lite  through  tiie  middle  of  the  brain,  and  by  that 
means  perforating  the  bag  which  contains  the  fluid 
causing  the  disease.  This  is,  of  all  other  methods, 
the  most  certain  to  succeed:  but  it  has  this  un- 
pleasant appendage  annexed  to  it,  if  it  do  not  cure^ 
it  is  certain  to  kill. 

This  method  of  cure  is  not  only  the  most  expe- 
dient, but  it  is  in  every  shepherd's  power,  and  one 
which  he  can  scarcely  perform  amiss,  if  he  attend 
to  the  following  plain  directions. 

The  operation  must  be  performed  with  a  stiff 
steel  wire,  such  as  is  used  for  knitting  the  coarsest 
stockings.  It  must  be  kept  clean,  and  free  of  rust, 
oiled,  and  sharpened  at  the  point.  Care  must  bi 
taken,  however,  tliat  its  point  be  only  one-eigli'tb 


FARRIERY. 


nf  an  inch  in  length,  for  if  it  is  'apered  like  a 
needle,  it  is  ;i|)t  to  take  a  wrong  direction  in  going 
uj>  the  nostrils,  fix  in  the  gristle  helow  th  j  brain, 
and  torment  the  animal  to  no  purpose.  If  hluiil 
m  the  point,  it  ofien  f..;is  to  penetrate  the  bV'<dder, 
which  is  ot"  considerable  touginiess,  slioving  it  ">nly 
a  little  to  one  side;  the  safest  way,  of  course,  i..  to 
have  the  poiK<  of  the  wire  siiarp  and  short. 

The  sheplierd  must  fii'st  feel  with  his  thumbs 
(or  the  soft  part  in  tlie  skull,  whicli  invariably 
iiiarKS  the  seat  of  his  disease.  If  that  is  near  tlie 
rui(hlle  of  the  head  above,  where,  in  two  cases  out 
nf  three  at  least,  it  is  sure  to  be,  let  him  then  fix 
tlie  animal  firm  betwixt  his  knees,  hold  the  head 
w  ith  one  hand,  !a\  iiig  liis  tiiumb  u|»on  the  soft  or 
<iisease<l  part,  a  id  w  ith  the  other  hand  insert  the 
wire  liy  ttie  nostril,  most  on  a  parallel  with  the 
seat  of  the  distemper,  aiming  directly  at  the  point 
A  here  his  tliumb  is  placed.  The  operation  is  per- 
formed in  one  second,  for  if  he  feels  the  point  of 
the  wire  come  in  contact  with  his  thumb,  let  him 
instantly  set  the  animal  to  its  feet;  and  if  the 
A'eatlier  is  at  all  cold,  let  it  stand  in  the  house  over- 
night. 

If  the  disease  is  seated  exactly  in  that  part  where 
the  divisions  of  the  skull  meet,  and  consequently 
in  a  right  line  with  the  lop  of  the  nose,  he  must 
probe  both  nostrils;  when,  should  he  miss  the  bulb 
on  the  one  side,  he  will  be  sure  to  hit  it  on  the 
nther.  If  the  seat  of  tlie  disease  cannot  at  all  be 
found,  and  if  the  animal  have  all  the  symptoms  of 
"he  malady,  the  water  is  tiien  enclosed  among  the 
ventricles  in  the  middle  of  the  brain,  and  must  be 
tieated  as  above.  Nothing  can  be  done  in  the  last 
'•ase,  save  with  the  wire;  but  it  is  hard  to  cure 
lUem  when  so  affected.  I  have  found,  on  dissec- 
tion, the  fluid  contained  in  many  little  cells  in  the 
ventre  of  the  brain;  and  though  the  wire  had  pene- 
trated some  of  those  cells,  it  had  missed  others. 

By  this  simple  operation  alone,  1  have  cured 
!iuii'!reds;  and  though  1  never  kept  an  exact  regis- 
ter, I  think  1  have  not  known  it  to  fail  above  once 
in  four  times  at  an  average,  in  all  the  iistances 
V.  hicii  have  come  under  my  observation;  and  some 
if  these  I  knew  to  *-.e  injudiciously  performed, 
the  disease  not  being  seated  in  a  point  which  the 
lire  could  reach.  1  have  at  times  cured  a  dozen, 
and  ten,  in  regular  succession,  without  failing  once, 
aiid  I  have  again,  in  some  cold  seasons  of  the 
vear,  killed  three  or  four  successively. 

Sir  George  M'Kenzie  lias  insinuated,  in  hisbook 
'ti  sheep,  that  I  was  the  inventor  of  this  mode  of 
cure — but  it  is  b_v  no  means  the  case.  The  [)rac- 
tice,  I  understand,  has  been  in  use  among  shep- 
herds for  ages  past;  but  thev  were  often  obliged 
In  perform  it  jirivately,  their  masters,  like  the  pro- 
fessors about  Edinburgh,  always  arguing,  that  the 
Miercing  of  the  brain  must  necessarily  prove  fatal. 
Sir  George  has,  however,  misunderstood  my  ac- 
count in  this  matter  in  the  Higland  Society's 
Transactions;  I  did  not  mean  to  insinuate  th"t  it 
was  with  pleasure  I  discovered  the  art  of  curing 
tlieni  ill  tiiis  way,  but  only  my  success  in  that  art. 
I  nientione<l  in  these  Transactions,  that  when  I  was 
a  shepherd  boy,  for  a  number  of  years  I  probed 
the  skull  of  every  sturdied  sheep  that  I  could  lay  my 
hands  on,  w  ithout  any  regard  to  w  hom  they  belong- 
ed, and  likewise  took  every  oppoi-tunity  of  visiting 
Diy  patients  as  often  as  possible;  and  as  the  coun- 
liy  around  me  swarmed  with  them  every  spring 
and  summer,  my  i»raciice,  of  course,  was  of  ,)ro- 
digious  extent,  it  was  several  years  before  1  was 
sensible  of  failing  in  one  instance,  which,  howev- 
er, it  was  often  impossible  to  ascertain,  they  hav- 
ing left  the  spot  sometimes,  before  I  could  again 
go  that  way:  but  many  a  valuable  yo<ing  sheep  1 
eiired  to   dilVerenl  owners,  without  ever  acknow- 


ledging it,  having  no  authority  to  try  such  experk* 

inents. 

The  following  symptoms,  after  the  operation, 
may  be  dt-pended  rn.  If  the  animal  becomes  con- 
sideralily  sick,  it  is  a  good  sign  that  it  will  reco- 
ver. If  it  continues  to  grow  sickei',  and  abstai;^ 
trom  feeding  for  the  space  of  two  days,  it  is  likely 
to  die;  and,  if  in  a  condition  to  be  fit  for  family 
use,  ought  to  be  killed  forthwith.  The  flesh  of 
the  animal  is  nothing  the  worse  for  this  disease;  oo 
the  contrary,  it  is  universally  supposed  by  the 
country  people,  that  their  flesh  is  sweeter,  more 
delicate  and  palatable,  tf '»ii  any  other.  This,  I 
suppose,  must  be  owing  to  their  tender  age,  it  being 
unusual  to  kill  any  sheep  so  young,  save  lambs. 

The  first  symptom  of  recovery  is  theii  bleating. 
If  once  they  begin  to  bleat  occasionally,  they  are 
sure  to  recover,  however  stupid  they  may  ajipearat 
that  time.  It  seems  that  they  are  then  becoming 
sensible  of  the  want  of  society,  tiie  only  thing  which 
causes  sheep  to  bleat,  and  which,  for  a  long  time 
previous  to  that,  they  had  totally  disregarded. 

I  must  mention  here,  that  the  most  successful 
curer  of  this  distemper  I  ever  knew,  performed  the 
operation  in  a  different  manner  from  the  one  prac- 
tised by  me,  and  above  recommended.  Instead  of 
a  wire,  he  c:.rried  always  a  Im-ge  corking-pin  in 
his  bonnet;  and,  like  me,  lap^-ed  every  sturdied 
sheep  he  found,  but  always  above,  putting  the  point 
of  the  \)\n  through  the  skull  at  the  place  where  it 
was  most  soft,  in  the  same  manner  as  the  trocar  is 
used.  As  this  does  not  at  all  endanger  the  sheep's 
life,  I  frequently  tried  this  plan  previous  to  that  of 
probing  with  the  wire;  but,  as  far  as  I  can  recollect, 
I  never  cured  one  by  tiiat  means.  I  remember  of 
once  conversing  with  him  on  the  suliject,  when  he 
told  me  that  he  seldom  or  never  failed  of  curing 
them  upon  their  own  farms;  but  that,  in  sundry 
neighbouring  farms,  he  rarely  cured  any.  From 
this,  it  would  appear  that,  on  ditterent  soils,  the 
animals  are  difterently  afl^ected.  1  am  now  con- 
vinced that  he  must  generally  have  insez-ted  the 
pin  so  far  as  to  penetrate  the  bottom  of  the  sac, 
which  I  never  had  the  sense  to  try,  and  which,  if 
we  reason  from  analogy,  must  prove  as  eft'ective, 
and  less  hazardous  than  the  other:  for,  it  appears 
to  me  that,  in  order  to  ensure  a  recoveiy,  it  is  ne- 
cessary that  the  bottom,  or  lowest  part  of  the  sac,  be 
penetrated. 

Undoubtedly,  the  best  mode  of  curing  this  dis- 
ease would  be  to  extract  the  sac,  and  all  that  if 
contains,  entirely.  There  is  little  doubt  that,  if  this 
were  performed  by  gentle  and  skilful  hands,  il 
would  prove  the  most  effectual  cure;  hut  as  it  is,  1 
can  attest  that  it  seldom  proves  successful.  The 
shepherds  have  not  skill  and  ingenuity  siiflicient  to 
close  the  skull  properly  up  again,  or  sort  it  in  such 
a  manner  as  ts  reiiuisite  to  defend  it  from  external 
injury;  of  course,  I  would  rather  recommend  the 
mode  in  which  they  cannot  easily  go  wrong,  and 
which  I  have  seen  prove  most  beneficial,  when  per- 
formed by  men  of  like  acquirements  of  themselves. 
— Farmer's  jMagazine. 

To  preveiH  the  '■'■sturdy,^''  or  -water  in  the  heads  of 
sheef). 

With  regard  to  the  causes  inducing  water  in  the 
head  of  sheep,  tliere  is  but  one  opinion  entertained 
among  shepherds,  which  is,  that  it  is  occasioned  by 
a  chilliness  in  the  oacii  of  tUe  animal,  on  accouw 
of  its  being  exposed  to  the  winds,  and  the  sleetj 
showers  of  winter.  These  cause  it  to  acquire  a 
kind  f  numbness  and  torpidity,  which,  if  often  re- 
peated, an-  apt  to  terminate  in  an  affection  to  gid- 
diness, and  finally  in  a  water  in  the  head. 

That  the  disease  is  occasioned  solely  by  a  chil- 
liness in  the  back,  ap[iears  from  the  following 
facts: 


?78 


UNIVERSAL  RECEIPT  BOOR. 


1.  h  ia  always  most  general  aflui-  a  wiiulv  ami 
sleet}  wiiUor-. 

2.  It  is  always  most  <lestrnctive  on  farms  that 
are  ill-slitlicred,  and  on  which  the  sheep  ai-e  most 
exposed  to  those  bhists  and  showers. 

■3.  It  preys  only  on  sheep  rising  tlieir  first  year, 
the  wool  of  wiioin  sei)arates  above,  leaving  the  back, 
quite  exposed  to  the  wet  and  to  tlie  cold. 

4.  If  a  piece  of  cloth  or  hide  is  sewed  to  the 
wool,  so  as  to  cover  the  back,  such  a  slieep  will  not 
l)e  affected  with  the  disease.  The  experiment  is  a 
s«fe,  a  cheap,  and  an  easy  one;  and,  exclusive  of 
its  good  effects  in  preventing  the  fatal  disease  un- 
dei-  consideration,  it  is  the  most  beneficial  to  a 
young  sheep  that  is  not  over  higli  in  conditioi., 
and  administers  the  most  *o  its  comfort  (hn-ing  the 
winter,  of  'tny  other  that  I  know.  It  keeps  the  wool 
from  opening,  and  tlie  siieep  always  dry  and  warm 
in  the  back;  which,  exposed  to  cold,,  eitlirr  in  man 
or  l)east,  it  is  well  known,  affects  the  vitals  mate- 
rially. When  thus  shiehled,  the  young  sheep  will 
feed  straight  in  ttie  wind  on  the  worst  days,  with- 
out injury,  and,  indeed,  without  much  regarding 
the  weather.  This  covering  keeps  them  from  the 
rain,  prevents  tliem  fi-om  being  shelled  and  loaded 
with  frozen  snow,  and  from  destruction  bv  cold, 
by  leanness,  and  the  water  in  the  head.  The  ex- 
])ense  attending  it  is  so  trifling,  that  it  is  scarcely 
worth  mentioning.  One  pair  of  old  blankets  of 
tile  value  of  four  or  five  shillings,  will  furnish 
coats  f)r  forty  sheep;  and  if  these  are  carefully 
taken  off  on  the  return  of  spring,  and  laid  aside, 
they  will  serve  the  same  purpose  for  two  or  three 
successive  ye.ars. 

Practice  of  the  Slmnish  shepherds. 

The  first  care  of  the  shepherd  on  coming  to  the 
spot  where  his  sheep  are  to  spend  the  summer  is 
to  give  to  his  ewes  as  much  salt  as  they  will  eat. 
Por  this  purpose  he  is  provided  with  '25  i|nintals  of 
salt  for  every  thousand  head,  which  is  consumed 
in  less  than  five  months,  but  they  eat  none  on  llieir 
journey,  or  in  winter.  The  method  of  giving  it  to 
Iheni  is  as  follows: — The  shepherd  p'.ices  fifty  or 
sixty  flat  stones  about  five  steps  d'.stance  from  each 
other;  he  strews  salt  upon  each  stone,  tlien  leads 
[lis  flock  slowly  through  the  stones,  and  every 
sheep  eats  ai  pleasure.  This  is  frecpienlly  repeat- 
ed, observing  not  to  let  them  eat  on  those  days  in 
any  spot  where  there  is  limestone.  When  they 
liave  eaten  the  salt,  they  are  led  to  some  argilla- 
ceous spots,  where,  from  the  craving  they  have 
acquired,  they  devour  every  thing  they  meet  with, 
and  return  again  to  the  salt  with  redoubled  ardour. 

Cure  of  dropsy  in  the  crops  of  young  turkeys. 

This  kind  of  dropsy  is  announced  by  a  dull  look, 
paleness  of  the  head,  loss  of  appetite,  and  aver- 
sion to  food.  The  birds  allow  themselves  to  be 
approached  and  seized  with  facility,  and  they  are 
without  strength.  Vci'y  soon  a  slight  swelling  of 
the  crop  is  added  to  these  symptoms,  which,  in 
ten  days,  becomes  very  considerable.  I  have  taken 
tiearly  a  pint  of  water  from  one.  13y  pressing  upon 
the  crops  of  some  of  them,  a  certain  (pianiity  of 
matter  is  discharged  by  the  bill,  but  never  enough 
entirely  to  ease  the  crop.  All  these  symptoms  in- 
crease, and  the  bird  dies  at  the  end  of  i5  or  18 
days'  illness. 

1  sought  after  the  cause  of  this  disorder,  and  it 
was  easy  to  find  that  it  was  occasioned  by  the  stag- 
lant  water  of  which  these  animals  had  drunk;  in 
ilie  course  of  the  year  tlie  heat  had  been  great,  and 
Uiere  was  little  rain.  The  heat  had  hatched  ".  vast 
swarm  of  small  red  worms,  resembling  ascarides. 
It  IS  ((iiite  certain  that  these  insects  must  liave  been 
swaliowed  by  the  turkeys,  and  from  this  cause,  and 
'lie  bad  quality  of  the  water  which  they  had  drunk, 
a  ^reat  degree  of  inflammatiou  in  the  crop  would 


ensue,  with  a  stoppage  of  the  passage  which  cniv- 
ductstothe  gizzard.  I  divided  the  tm-keys  inta 
two  cla_ses;  for  those  who  were  still  sounil  I  or- 
dered grain  and  good  water;  witli  a. I  that  were  dis« 
eased  1  pi'actised  the  opeiction  of  tapping  with  a 
lancet,  in  the  lowest  part  of  the  croj).  1  inject  id 
at  the  openin?.  by  means  of  a  small  syringe,  a 
slight  decoction  of  Jesuit's  bark,  mixe<l  with  a  lit- 
tle brandv;  which  was  repealed  twice  i?i  the  course 
of  the  day.  Next  day  the  wound  was  better 
marked.  I  ma<le  again  the  same  injection,  and, 
two  hours  after,  1  forced  them  to  eat  a  little  of  the 
yolk  of  an  egg,  mixed  «  ith  S')me  crumbs  of  bread. 
At  tlie  end  of  three  days,  the  wound  in  <he  crop 
was  closed,  which  I  miglil  have  (irevented,  bi't 
finding  a  natural  opening  in  the  bill,  I  made  them 
take,  during  eight  days,  in  their  drink  tSe  same 
substance  which  had  been  injected;  and  they  were, 
by  degrees,  put  on  their  usual  diet.  I  need  nor 
add,  that  clear  water  was  given  them  instead  of 
that  of  the  standing  pools.  Ten  of  these  animals 
had  died  before  my  arrival;  two  perished  during 
the  treatment,  and  the  rest  of  the  flock,  which 
might  be  about  fo"ly,  eiti  er  escaped  the  disease 
or  were  cured. — J\t.  Ligneaii. 

To  cure  colds  of  every  description  in  catile. 

The  first  attempt  should  be  to  remove  the  cause, 
by  giving  to  the  animal  a  warm  cordial  drink; 
which,  acting  as  a  stimulant  on  tlie  stomach  ancl 
intestines,  will  give  fresh  motion  to  these  parts, 
ant!  enable  nature  to  resume  her  former  course. 

Take  of  aniseeds,  caraway  seeds,  grains  of  para- 
dise, and  fenugreek,  each  2  oz.  in  powder.  Mix 
them  tf)gether  for  one  di'ink. 

Another. — Take  of  sweet  fennel-seeds,  and  cum- 
min-seeds, eacli  2  oz.  in  pow  .ler,  long  pepper,  tiu'- 
meric,  ginger,  and  Enula  Campana  (elecampane), 
eacii  1  ounce,  in  powiler.      Mix  for  one  dri-nk. 

The  metiiod  of  giving  either  of  these  Jrinks  is 
as  follows: — Take  one  and  put  it  into  a  pitcher 
with  2  oz.  of  fresh  butter,  and  2  table-spoonsful  of 
treacle  or  coarse  sugar;  then  pour  one  quart  of 
boiling  ale  U[»on  the  whole;  cover  them  (lown  till 
new-milk  warm,  and  then  give  tlie  drink  to  the  beasU 

In  two  hours  after  giving  the  drink,  let  the  ani- 
mal have  a  good  mash  made  of  scalded  bran,  or 
gi'ouiid  malt,  with  a  handful  or  two  of  ground  oats 
or  barley  meal  added  to  't,  and  warm  water  that 
day.  In  slight  colds  during  the  summer,  these 
drinks  may  be  given  to  cattle  while  in  their  pas- 
ture: and,  where  it  can  be  made  convenient,  let 
them  fast  two  hours  after,  and  then  graze  as  usual. 
It  is  also  necessary  to  examine  the  sick  animals 
every  day,  to  watch  them  while  they  both  dung 
and  stale,  and  to  see  whether  the  body  be  of  a  pro- 
per heat,  and  the  nose  or  muzzel  of  a  natural 
breeze. 

If  these  be  regular,  there  is  not  much  danger. 
If,  liowever,  feverish  symptoms  should  appear, 
(which  frequently  happen),  the  animal  will  be- 
com"  costive.  In  such  cases  give  one  of  the  fol- 
lowing: 

Purging  drink. 

Take  of  Glauber  salts,  1  lb.  ginger,  in  powder, 

2  oz.   tr 'acle,  4  oz. 

Put  all  the  ingredients  into  a  pitcher,  and  pom 

3  pints  of  boiling  water  upon  them.  When  new- 
milk  warm,  give  the  whole  lor  one  dose. 

Ano'.her. —  I'ake  of  Epso.n  salts,  1  lb.  aniseerJt 
and  ginger,  in  ))Owder,  each  2  oz.   treacle,  4  oz. 

Let  this  he  given  in  the  same  manner  as  the  pre- 
ceding. 

In  most  cases  these  drinks  will  be  sufficient  to 
purge  a  full  grown  animal  of  this  kind.  Hy  stric 
attention  to  the  above  method  of  apiilication,  a  fe- 
ver may  be  prevented,  and  tlv>  animal  speedilj 
restored. 


FARRIERY. 


il^ 


if  the  fever  continue,  after  the  intestines  have 
been  evacuated  (which  is  seldom  the  case),  it  will 
he  proper  to  take  some  blood  from  the  animal,  and 
the  quantity  must  be  regulated  according  to  the 
disease  and  liabit  of  bod\'. 

'J'o  cure  t/ie  yellows  or  jamuUce  in  neat  cattle. 

As  soon  as  this  disease  makes  its  first  appear- 
ance, it  may,  for  the  most  part,  be  removed  by  ad- 
ministering tl»e  following  drink: 

Reduce  to  powder  cummin  seeds,  aniseeds,  and 
turmeric  root,  each  2  oz.  grains  of  p  radise,  and 
salt  of  tartar,  each,  I  oz. 

Now  slice  1  oz.  of  Castille  soap,  and  mix  it  with 

2  oz.  of  treacle;  put  the  whole  into  a  pitcher,  then 
pour  a  quart  of  boiling  ale  upon  the  ingredients, 
and  cover  tlieu\  down  till  new-milk  warm,  then 
give  the  drink.  It  will  often  be  proper  to  repeat 
this,  two  or  three  times,  every  other  day,  or  of- 
tener  if  required.  If  the  beast  be  m  good  condi- 
tion, take  away  from  two  to  three  quarts  of  blood; 
l)Ut  the  animal  should  not  be  turned  out  after 
bleeding  tiiat  day,  nor  at  night,  but  ttie  morning 
following  it  may  go  to  its  pasture  as  usual.  After 
this  has  had  the  desired  effect,  let  the  following  be 
given: 

Take  of  balsam  of  copaiva,  1  oz.  salt  of  tartar, 
I  oz.  Castille  soap,  2  oz.  Beat  tbem  together  in 
a  marble  mortar;  and  add  of  valeriai.  rcxl,  in  pow- 
der, 2  oz.  ginger  root  and  Peruvian  bark,  in  pow- 
der, each  1  oz.   treat'  ^  2  oz. 

Mix  for  one  drink. 

Let  this  drink  be  given  in  a  quart  of  warm  gru- 
'^1,  and  repeated  if  necessary  every  other  day.  It 
will  be  proper  to  keep  the  l)ody  sufficiently  open 
througli  every  stage  ot  the  disease;  for  if  costive- 
iiess  be  permitted,  the  W'snv  will  increase,  and  if 
not  timely  removed,  the  disorder  will  terminate 
fatally. 

Frenzy,  or  inflammation  of  the  brain. 

Is  sometimes  occasioned  by  wounds  or  contu- 
sions in  the  head,  th"t  are  attended  with  violent 
inflammations  of  the  vessels,  and  if  not  speedily 
relieved,  may  terminate  in  a  gangrene  or  a  morti- 
tication,  which  is  very  often  the  case,  and  that  in  a 
few  days. 

Method  of  cure. 

In  the  cure  of  this  disease,  the  following  method 
must  be  attended  to: — First  lessen  tlie  quantity  of 
blood  by  frequent  bleeding,  whicli  may  be  repeat- 
ed daily  if  required,  and  by  which  the  great  etHux 
of  blood  upon  the  temporal  arteries  will  be  lessen- 
ed and  much  retarded.  The  following  [jurgative 
ilrink  will  be  found  suitable  for  this  disease,  and 
irfcewise  for  most  fevers  of  an  intlaramatory  na- 
ture. 

Take  of  Glauber  salts,  1  lb.  tartarized  antimo- 
i\y,  I    irachm,   camphor,  2  drachms,   treacle,  4  oz. 

Mix,  and  put  the  wliole  into  a  pitcher,  and  pour 

3  pints   )i  boiling  water  upon  them. 

When  new-milk  warm  add  laudanum,  half  ari 
ounce,  and  give  it  all  for  one  dose. 

This  drink  will  in  general  operate  briskly  in  the 
space  of  20  or  24  hours;  if  not,  let  one  half  of  the 
quantity   be  given   to   the   beast   every   night  and 
morning,  until  tiie  desired  etlect  be  obtained. 
J'o  cure  hoven  or  blown  in  cattle. 

Tl«s  complaint  is  in  general  occasioned  by  the 
Animal  feeding  for  a  considerable  time  upon  rich 
succulent  food,  so  that  th  •  stomach  tiecomes  over- 
charged, and  they,  tlu'ough  tlieir  greediness  to  oat, 
lorget  to  lie  down  to  ruminate  or  chevv  their  cud. 
'I'Ihis  the  paunch  or  first  stomach  is  rendered  inca- 
pable of  expelling  its  cintents;  a  concoction  and 
fermentation  take  place  in  the  stomach,  by  which 
a  large  quantity  of  confined  air  is  formed  iti  the 
\)ai't  that  extends  nearly  to  the  anus,  and  for  want 
of  reul  at  that  part,   causes  the  animal  to  swell 


even  to  a  state  of  suffocation,  or  a  rupture  of  soma 
part  of  the  stomach  or  intestines  ensues.  As  sud- 
den death  is  the  consequence  of  this,  the  gieatesl 
caution  is  necessary  in  tufning  cattle  into  a  fresh 
pasture,  if  the  bite  of  grass  be  considerable;  noi 
should  they  be  suffered  to  stop  too  long  at  a  time 
in  such  pastures  before  they  are  removed  into  a 
fold  yard,  or  some  close  where  there  is  but  little 
to  eat,  in  order  that  the  organs  ot  rumination  aiid 
digestion  may  have  time  to  discharge  their  func- 
tions. 

If  this  he  attended  to  several  times,  it  will  take 
away  that  greediness  of  disposition,  and  prevent 
this  distressing  complaint. 

Treatment. 

As  soon  as  the  beast  is  discovered  to  be  either 
hoven  or  blown,  b>'  eating  too  great  a  quantity  of 
succulent  grasses,  let  a  purging  (irink  t)e  given; 
this  will,  for  the  most  part,  check  fermentation  in 
the  stomach,  and  in  a  %crv  short  time  force  a  pas- 
sage through  the  intestines. 

Paiinching. 

This  is  a  method  frefjuently  resorted  to  in  dan- 
gerous cases.  The  operation  is  performed  in  the 
following  manner: — Take  a  sharp  pen-knife  and 
gently  introduce  it  into  the  pauftch  between  the 
haunch  bone  and  the  last  rib  on  the  left  side.  Ibis 
will  instantly  give  vent  to  a  large  quantity  of  fetid 
air;  a  small  tube  of  a  sufficient  lenarth  may  then 
be  introduced  into  the  wound,  ana  remain  until 
the  air  is  sufficiently  evacuated;  afterwards,  take 
out  the  tube,  and  lay  a  pitch  plaster  over  the  ori- 
fice. Wounds  of  this  kind  are  seldom  attended 
with  danger;  where  it  has  arisen,  it  has  been  oc- 
casioned by  the  injudicious  operator  introducing 
his  knife  into  a  wrong  part.  After  the  wind  is  ex- 
pelled, and  the  body  has  been  reduced  to  its  na- 
tural state,  give  the  following 

Cordial  drink. 

Take  aniseeds,  diapente,  and  elecampane,  m 
powder,  each  2  ounces,  tincture  of  rhubarb,  2 
ounces,  sweet  spirits  of  nitre,  1  ounce,  treacle,  A 
table-spoonsful. 

Mix  and  give  it  in  a  quart  of  warm  ale  or  gruel 

This  drink  may  be  repeated  every  other  day  foi 
2  or  3  times. 

Another. — Take  aniseeds,  grains  of  paradise, 
and  cummin-seeds,  each  2  ounces,  in  powder,  spi- 
rits of  turpentine,  2  table-spoonstul,  sweet  spirits 
of  nitre,  1  oz.   treacle,  2  table-spoonstul. 

Mix  and  give  them  in  a  quart  of  warm  ale  or 
gruel. 

This  may  be  repeated  once  a  day  for  two  or  tiiiee 
times. 

To  cure  swimmins'  in  tne  head. 

This  disease  mostly  attacks  animals  that  have 
been  kept  in  a  state  of  poverty  and  starvation  dull- 
ing the  winter  season;  and  which  have  in  the  spring 
of  the  year  been  admitted  into  a  fertile  pasture: 
hence  is  produced  a  redundancy  of  blood  and  other 
fluids,  pressing  U|)on  the  contracted  vessels,  while 
the  animal  economy,  on  the  other  hand,  is  using 
its  utmost  endeavour  to  restore  reduced  nature  to 
its  original  state.  If  it  is  not  checked  in  its  infan- 
cy bv  bleeding,  evacuating,  ice.  inflammation  in  all 
probability  must  take  place;  in  which  case  the 
i)east  is  attended  with  &11  the  symptoms  of  one  that 
is  raving  mad. 

The  cure  must  first  be  attempted  by  taking  from 
two  to  three  or  four  quarts  of  blood  from  the  a..i- 
mal,  according  to  size  and  strength;  two  i  three 
hours  after  give  a  purging  drink. 

Purging  is  vejy  necessary  in  this  disease, as  weU 
as  in  all  others  of  an  inflammatory  kind;  fur  other- 
wise it  will  be  impossible  to  check  its  progress: 
and  as  soon  as  this  is  effected,  the  foilow'i.g  may 
be  given: 


280 


UNIVERSAL  RECEIPT  BOOK. 


Sudorijic  dnnk  for  the  same. 

Take  of  ttwtar  emetic,  1  drachm,  volatile  salt, 
Mi'.'i  camphor,  each  2  drachms  in  powder,  nitre, 
and  cream  of  tartar  in  powder,  each  1  oz.  treacle, 

table-sponnsful. 

Mix  and  p'li  them  in  a  pitcher,  with  a  quart  of 
not  gruel,  then  stir  the  whole  together  and  give  it 
when  n;v  milk  warm 


It  will  be  necessary  to  repeat  this  drink  twict-  a 
day,  until  the  symptoms  begin  to  abate:  afterwanls 
once  a  day  will  be  sufficient.  But  so  long  as  the 
fe\er  Continues  to  be  attended  with  delirious  s)'m^^- 
tcms,  it  will  be  proper  to  take  from  one  to  two 
or  three  quarts  of  blood  from  the  auimal  ererv 
two  or  three  days. 


TANNING, 

AND  THE  TREATMENT  OF  LEATHER. 


To  tan  hides  or  skins. 

There  are  many  vegetable  substances  which  pos- 
sess the  tanning  princii)le:  but  the  chief  are  the 
oak,  alder,  valonea,  larch,  willow,  and  Peru- 
vian barks.  The  latter  from  its  high  value  is  oidy 
used  in  Medicine;  oak  bark,  from  its  plentiful  sup- 
ply, and  the  strength  of  its  astringent  juices,  may 
be  properly  termed  the  staple  article  of  the  tanning 
business;  this  bark  is  ground  into  coarse  shreds  in 
a  mill  from  which  a  decoction  or  liquor  is  made, 
called  ooze,  into  which  the  hides  or  skins,  after 
being  properly  cleared  of  their  extraneous  filth  and 
juicy  redundancies,  are  immersed,  and  first  sub- 
jected to  the  action  of  a  weak  decoction  of  tan,  in 
which  stage  tiiey  remain,  according  to  tiieir 
strength  and  size,  from  a  fortnight  to  several 
weeks,  during  wiiich  th.y  are  frequently  handled, 
to  ci'cate  a  more  kindly  incorporation  between  the 
vegetable  and  animal  juices,  from  thence  they  are 
removed  to  a  vat  containing  a  stronger  infusion  of 
bark,  where  they  remain  a  considerable  time,  until 
they  have  absorbed  all  the  tan;  they  are  then  im- 
mersed in  a  slill  stronger  infusion  of  this  liquor, 
and  frequently  UKen  out  to  be  handled  as  before: 
if  it  is  perceived  that  tiie  liquor  does  not  operate 
upon  them  with  sufficient  effect,  a  plentiful  sprin- 
kle of  dry  bark  is  thrown  betwixt  every  layer  of 
hides,  and  as  soon  as  the  outside  and  internal  parts 
assnme  a  good  healthy  brown  colour,  they  may  be 
said  to  be  converted  into  leather.  Calf  skins  re- 
quire, according  to  their  size,  from  2  to  3  months 
in  tanning:  cow  hides  6  months,  and  strong  ox 
hides  from  9  to  12  months. 

The  article  of  valonea,  a  most  powerful  vegeta- 
ble astringent,  has  become  a  great  favourite  with 
tanners  of  late  years;  it  is  allowed  to  give  the 
leather  more  weight  than  oak  bark,  hut  it  produces 
a  duliiess  of  colour  in  the  article  tanned  with  it:  at 
the  same  time  it  is  the  finest  basis  for  blacks  the 
dyers  possess.  The  bark  of  the  larch  fir  gives  to 
leather  a  most  beautiful  bloom,  and  since  it  has 
been  proved  equal  to  the  tannage  of  heavy  hides, 
is  likely  to  become  the  best  substitute  for  oak  bark. 
To  tern  ivithont  bark  or  mineral  astringents. 

Tiiis  method  does  not  differ  from  that  in  general 
use,  except  in  the  saving  of  time  and  expense,  and 
l>.e  preparation  of  the  astringent  liquor.  The 
hides  and  skins,  previous  to  their  being  put  into 
the  liquor,  are  iilunged  into  a  prejiaralion  of  bran 
and  water  for  two  days.  The  astringent  liquor  is 
composed  of  17  gallons  of  water,  ^  Ih.  of  Aleppo 
galls,  5  lljs.  of  lornientil,  or  septfoil  root,  and  1^ 
oz.  of  Bengal  catechu.  The  galls,  Jcc.  are  to  be 
finely  powdered,  and  boiled  in  the  water  a  ceitain 


time,  and  when  cool,  the  skins  are  to  be  put  tn, 
and  handled  frequently  during  the  first  three  days, 
afterwards  to  remain  two  or  three  days;  then  to  be 
handled  two,  three,  or  more  times  in  one  day,  and 
finally  to  lemain  undisturbed  for  25  days,  when  tlve 
process  is  completed. 

This  improved  method  o^  tanning  will  produce 
a  saving  of  50  per  cent,  in  money,  and  at  least  two 
months  in  time. 

Improvement  in  taruiing. 

The  trunk,  roots,  limbs,  branches,  and  leaves  of 
the  oak,  whether  tree,  pollard,  coppice,  or  undei^ 
wood,  possess  tanning  properties  in  a  sufficient, 
quantity  to  be  employed  with  advantage  for  tanning, 
by  reducing  them  to  chips  or  saw-<lust,  and  theu 
boiling  and  using  them  in  the  following  way: 
To  tun  calf  or  other  thin  skins. 

Put  1  cwt.  of  the  limbs  ul' branches,  chopped  as 
above,  into  a  copper  containing  about  6t)  gallons 
of  water,  and  boil  till  the  water  be  reduced  to 
from  35  to  40  gallons:  draw  off  the  decoction. 

Now  add  to  the  same  limbs  or  branches  40  gal- 
lons of  water,  and  again  boil  till  the  water  be  re- 
duced to  about  25  gallons.  The  liquor  thus  pro- 
duced by  the  second  boiling  is  used  as  a  weak  ooze, 
in  the  first  process  of  in>niersing  the  calf  skina 
after  they  come  from  the  scouring  beam.  Tfke 
decoction  first  produced,  is  then  to  be  used  in  the 
same  way. 

7'o  tan  hides. 

Take  1  cwt.  of  the  limbs  or  branches,  ^  cwt.  of 
oak  saw. dust,  (the  sooner  after  being  made  the 
better,)  and  ^  cwt.  of  the  root;  boil  in.  80  galls,  of 
water,  till  reduced  to  from  .SO  to  60  gallons.  Draw 
off  the  decoction,  and  put  it  aside  for  use.  To  th« 
materials  left  in  the  copper  add  60  gallons  cf  water 
and  again  boil,  till  reduced  to  from  30  to  35  gal- 
lons. The  liquor  produced  by  this  second  boiling 
is  to  be  employed  in  tlie  first  stage  of  tanning  hides 
after  tliey  come  from  the  beam;  and  afterwards  the 
decoction  first  produced  is  to  be  employed.  The 
skin  and  hides  having  undergone  the  before-men- 
tioned process,  add  as  much  oak  bark,  or  tan-li- 
quor, or  both,  to  the  respective  decoctions,  as  \a 
necessary  to  complete  the  tanning.  The  quantity 
of  each  will  vary  according  to  the  strength  of  such 
decoctions;  wliich  strength  will  depend  on  the  agf 
and  size  of  the  tree,  and  other  circumstances. 

Another. — As  soon  as  the  wool  or  hair  is  pulleJ 
or  taken  off,  let  the  hide  or  skin  he  dipped  intr, 
water  and  undergo  the  operation  of  fleshing.  If 
should  then  be  dipped  again  into  water,  and  undergo 
the  operation  called  skudding;  after  which  it  will 
be  ii>  a  state  fit  to  be  tanned,  tawed,  or  dressed. 


TANNING. 


28 1 


This  ]>i'ocess  occupies  much  less  time,  and  occa- 
nons  less  liibnur  and  expense,  Itian  ttiat  in  genera, 
praclice,  wliicli  cnnsisls  in  iinniLTsing  the  skins  in 
lime-pits,  for  several  weeks,  to  be  afterwards 
drenched  and  \)iirified. 

..Vrtf  process  of  tanning. 

Oak  saw-diist  and  slips  of  oak,  cut  thin,  and 
even  t!ie  leaves  of  that  tree,  contain  a  sufficient 
quantity  of  the  tanning  principle,  to  recommend 
it  as  aiivantaj^eons  in  the  manufacturing  of  leather. 
To  tan  calf  and  sheep  skins,  or  otlier  light  articles, 
take  I'lO  lbs.  of  tliin  oak  slips,  boil  them  in  60 
gallons  of  water  reduced  to  40,  leave  it  to  depose, 
and  then  decant  it;  afterwards  pnur  40  gallons  of 
fresh  water  on  the  residue  and  boil  it  till  reduced 
to  25  gallons,  immerse  the  skin  into  tiie  last  decoc- 
tion, after  receiving  the  accustomed  |)reparations, 
then  put  them  into  the  li<|Uor  first  prei)ared,  and 
let  them  remain  till  fully  saliu-ated  with  the  search- 
ing powers  of  the  vegetable  lirpiid. 

7  0  convert  slicep  shins  into  leather. 

Sheep  skins,  which  are  used  for  a  variety  of  pur- 
poses, such  as  gloves,  book  covers,  kc.  a.id  which, 
when  dyed,  are  converted  into  mock  Morocco 
leatiier,  are  dressed  as  follows: — They  are  first  to 
be  soaked  in  water  and  handled,  to  separate  all 
impurities,  which  may  be  scraped  oft'  by  a  blunt 
knife  on  a  beam.  They  are  then  to  be  hung  up  in 
a  close  warm  room  to  putrefy.  This  putrefaction 
loosens  the  wool,  and  causes  the  exudation  of  an 
oily  and  slimy  matter,  all  which  are  to  be  re  loved 
by  the  knife.  The  skins  are  now  to  be  slee()ed  in 
milk  of  liitie,  to  harden  and  thicken;  here  they 
remain  for  a  month  or  0  weeks,  according  to  cir- 
cumstances, aiul  w  hen  taken  out,  they  are  to  he 
smoothed  on  the  lleshy  side  l)y  a  shar[i  knife.  They 
are  now  to  be  steeped  in  a  bath  of  bran  and  water, 
where  they  undergo  a  partial  fermentation,  and 
become  tiiinner  in  iheir  substance. 

The  skins,  which  are  now  called  pelts,  are  to  be 
immersed  in  a  solution  of  alum  and  common  salt 
in  water;  in  the  propoi'ion  of  120  skins  to  3  lbs. 
of  alum  and  5  lbs.  of  salt.  They  are  to  be  much 
agitated  in  this  compound  saline  bath,  in  order  to 
become  firm  and  tough.  From  this  bath  they  are 
to  be  remove<l  to  anotlier,  composed  of  bran  and 
water,  where  ihey  remain  until  quite  pliant  by  a 
slight  fermentation.  To  give  their  upper  surfaces 
s  gloss,  they  ar>,  to  be  trodden  in  a  wooden  tub, 
with  a  solution  of  yolks  of  eggs  in  water,  previ- 
ously well  beaten  up.  When  this  solution  has 
become  transparent,  it  is  a  proof  that  the  skins 
liave  absoi'bed  the  glazing  matter.  The  pelt  may 
now  be  said  to  be  convened  into  leather,  which  is 
to  be  drained  from  moislure,  hung  upon  hooks  in 
a  warm  apartment  to  dry,  and  smoothed  over  with 
warm  hand-irons. 

To  prepare  sheep  leatiier  for  various  elegant  pur- 
poses, by  dyeing. 

The  skins,  when  taken  from  the  lime-bath,  are 
immersed  in  one  composed  of  dog  and  pigeon 
dung,  dissolved  by  agitation  in  water:  here  they 
remain  until  the  lime  is  separated,  and  until  the 
skins  have  attained  the  state  of  soft  pliable  (lelt. 
To  dye  tiiis  pelt  red,  the  skms  are  to  be  washetl 
and  sewed  into  bags,  and  stutied  with  cli()pings 
and  shavings  of  leather,  or  any  other  convenient 
substance;  I'nd  immersed,  with  the  grain  side  out- 
wards, in  a  bath  of  alum  and  cochineal,  of  the 
temperature  of  170  or  180  degrees  Fahr.  where 
they  are  to  be  agitated  until  tlK-y  are  sufficiently 
dyed.  Each  bag  is  now  to  be  transferred  to  a 
sumach  bath,  where  thej'  receive  consistency  and 
tenacity.  From  this  bath  it  is  customary  to  remove 
the  skins,  and  to  plunge  them  into  a  satfron  one, 
CO  improve  their  colour. 

To  dye  these  skins  black,  the  washed  pelt  is  to 


be  first  immersed  in  the  sumach  bath,  and  then  to 
be  rubbed  over  on  the  grained  side,  l)y  a  stift"  lirusb 
di|)ped  in  a  solution  of  acetate,  or  pyrolignite  oi 
iron. 

To  give  these  skins  the  grain  and  pnlisli  of  !Mc>- 
rocco  leather,  they  are  first  oiled,  vi\  llieti  rubbed 
on  a  firm  board,  by  a  convex  piece  of  solid  glass, 
to  w  hich  a  handle  is  attached.  The  leather  being 
now  rendered  more  compact,  is  i-ubbed  or  pressea 
hard,  by  a  sharply  grcjoved  boxwood  instrument, 
shaped  like  the  glass  one  just  described. 

Lamb  and  kid  skins  are  dressed,  tanned,  and 
dyed  in  a  similar  n»anner. 

To  manufactwe  real  JMorocco  leather. 

Goat  skins  are  cleansed  by  soaking  them  in 
water,  have  their  hair  remo\ed,  and  are  lined  as 
in  the  before-mentioned  processes.  Thev  then  un- 
dergo a  pai-tial  fermentation,  by  a  bath  of  bi-an  and 
water,  and  are  afterwards  immersed  in  another  bath 
of  white  figs  and  water,  where  they  remain  for  five  or 
six  days.  It  is  now  necessary  to  dip  tliem  in  a  so- 
lution of  salt  and  water,  to  fit  them  for  dyeing. 
To  communicate  a  red  colour,  the  alum  and  cochi- 
neal bath  is  to  be  used  as  for  siieep  skins;  for 
black,  sumach,  andiron  liquor  as  before;  and  for 
yellow,  the  bath  is  to  be  composed  of  alum  and 
the  pomegianate  bark. 

The  taiming,  dressing,  and  graining  are  the 
same  as  for  sheep  skins. 

Original  method. 

The  skins  being  first  dried  in  the  air,  are  steeped 
in  water  three  days  and  nights;  then  stretched  on  a 
tanner's  horse,  beaten  with  a  large  knife,  and 
steeped  afresh  in  wate-  every  day;  they  are  then 
lhiv,wn  into  a  large  vat  on  the  ground,  full  of  wa- 
ter, where  quicklime  has  been  slaked,  and  there  lie 
15  days,  whence  they  are  taken,  and  again  returned 
every  night  and  morning.  They  are  next  thrown 
into  a  fresh  vat  of  lime  and  water,  and  shifted 
night  and  morning  for  15  days  longer;  then  rinsed 
in  clean  water,  and  the  hair  taken  oft  on  the  leg 
with  the  knife,  returned  into  a  third  vat,  and  shift- 
ed as  before  for  18  days;  steeired  twelve  hours  iu 
a  river,  taken  out,  rinsed,  put  in  pails,  where  they 
are  pounded  with  wooden  pestles,  changing  the 
water  twice;  then  laid  on  the  horse,  and  the  tlesh 
taken  oft';  returned  into  pails  of  new  water,  taken 
out,  and  the  hair-side  scraped;  returned  into  fresh 
pails,  taken  out,  and  thrown  into  a  pail  of  a  parti- 
cular form,  having  holes  at  bottom;  here  thev  are 
beaten  for  the  space  of  an  hour,  and  fresh  water 
poured  on  from  time  to  time;  then  being  stretched 
on  the  leg,  and  scraped  on  either  side,  they  ^re  re- 
turned into  pails  of  fi<jsh  water,  taken  out,  stretch- 
ed, and  sewed  up  all  round,  in  the  manner  of 
bags,  leaving  out  the  hinder  legs,  as  an  aperture 
lor  the  conveyance  of  a  mixture  described   below. 

The  skins  thus  sewed  are  put  to  hike-warm  wa- 
ter,  where  dog's  excrements  have  been  dissolved 
Here  they  are  stirred  with  long  ]K)les  for  half  ai 
hour,  left  at  rest  for  twelve  hours,  taken  out,  rinseo 
in  fresh  water,  and  filled  by  a  tunnel  with  a  prepa- 
ration of  water  and  sumach,  mixed  and  heated  ovei 
the  fire  till  ready  to  boil;  and,  as  they  are  filled, 
the  hind  legs  are  sewed  up  to  stop  the  passage.  Iu 
this  state  thej'  are  let  down  into  the  vessel  of  wa- 
ter and  sumach,  and  kept  stirring  for  four  hours 
successively;  taken  out  and  heaped  on  one  another; 
after  a  little  time  their  sides  are  changed,  and  thus 
they  continue  an  hour  and  a  half  till  drained.  I'bis 
done,  they  are  loosened,  and  filled  a  second  time 
with  tlie  same  preparaiiop,  sewed  up  again,  and 
Kej  I  stirring  two  hours,  piled  up  and  drained  as 
before.  This  process  is  again  repeated,  with  ihis 
dift'erence,  that  they  are  then  only  stirred  a  quar 
ter  of  an  hour;  after  which  they  are  left  till 
next  morning,  when  they  are  taken  oit,  drained  oo 

r  2 


285 


UNl\T.RSAL  RECEIPT  BOOK, 


k  lack,  (insewed,  the  sumach  taken  out,  folded  in 
two  from  liead  to  tail,  the  liait-side  otilw.u'ds,  laici 
over  each  otl.v.r  on  the  leg,  to  pel  feet  tli.jir  (h-ain- 
'»g,  stretched  out  and  di-ied:  then  iramiiled  under 
iool  by  two  and  two,  stretched  on  a  wooden  table, 
what  flesli  and  suniacii  remains  scraped  oft',  ihe 
hair-side  rubbed  over  with  oil,  and  that  again  with 
water. 

Tliev  are  then  wiung  with  the  hands,  stretched, 
and  pressed  ti>i;lit  on  the  table  with  an  iron  inslru- 
nient  liKe  that  of  a  currier,  the  Hesh-side  upper- 
most; then  turned,  and  the  hair-side  rultbed  strongly 
over  with  a  handful  (/f  ruslies,  to  squeeze  out  as 
much  of  the  oil  remaining  as  possible.  The  first 
coat  of  black  is  now  Inid  on  the  hair-side,  by 
means  of  a  lock  of  hair  twisted  and  steeped  in  a 
kind  of  black  dye,  prepared  of  sour  beer,  where- 
"n  pieces  of  old  nisiy  iron  have  been  thrown. 
When  half-<iried  in  the  air,  they  are  stretched  on 
1  talile,  rubl)ed  over  every  way  with  a  paumelle,  or 
wooden-toothed  instrument,  to  raise  the  grain, 
overwbicli  is  passed  a  ligiit  couche  of  water,  then 
sleeked  by  rubbing  them  with  ruslies  prepared  for 
the  purpose.  Tims  sleeked,  they  have  a  second 
couche  of  black,  then  diieil,  laid  on  the  table,  rub- 
bed over  with  a  paumelle  of  coik,  to  raise  the  grain 
again;  and  after  a  light  couche  of  wr.ter,  sleeked 
over  anew;  and  to  raise  the  grain  a  third  time,  a 
paumelle  of  wood  is  used. 

After  the  hair-side  has  received  all  its  prepai-a- 
tions,  tlie  flesh-side  is  pared  with  a  sharp  knife 
for  the  purpose;  the  hair-side  is  strongly  rubbed 
over  with  a  woollen  cap,  having  before  given  it 
a  gloss  with  barberries,  citron,  or  orange.  The 
whole  is  finished  ijy  raising  the  grain  lightly,  tor 
the  last  time,  with  the  paumelle  of  cork;  so  that 
tliey  are  now  fit  for  the  mai  ket. 

7  0  prepare  red  morocco. 
After  steeping,  stretching,  scraping,  beating, 
and  rinsing  tlie  skins  as  before,  they  are  at  length 
wrung,  stretched  on  the  leg,  and  passed  after  each 
other  into  water  where  aluin  b"s  been  dissolved. 
Thus  alnmed,  they  are  left  to  drain  till  morning, 
then  wrung  out,  pulled  on  the  leg,  and  folded  from 
head  to  tail,  the  flesh  inwards. 

In  this  stale  they  receive  their  first  dye,  by 
passing  ibem  after  one  another  into  a  red  liquor, 
described  hereafter.  This  is  repeated  again  and 
again,  till  the  skins  have  got  their  first  colour;  then 
they  are  rinsed  in  clean  water,  stretched  on  the 
leg,  and  le<"l  to  drain  1'2  hours;  thrown  into  water 
through  a  sieve,  and  stirred  incessantly  for  a  day 
with  long  poles;  taken  out,  hung  on  a  bar  across  the 
water  all  night,  while  against  red,  and  red  against 
white,  and  in  the  morning  ihe  water  stirred  up, 
and  the  skins  returned  'nto  it  for  '24  hours. 
Ingredients  fur  the  red  colour. 
The  following  is  the  quantity  and  proportions  of 
the  ingredients  reijuired  for  the  red  colour,  for  a 
parcel  of  thirty-six  skins: 

Cochineal,  13U  drachms,  round  sachet  (crocus 
indicus),  45  do.;  gr'ta  gandja,  15  do.;  gum  arable, 
10  (*o.;  wiiite  alum  pulverized,  10  do.;  bark  of  the 
,)omegianate  tree,  10  do.;  citron  juice,  '2  do.;  com- 
mon water,  I'iO  lbs. 

The  alum  is  grailually  added  to  the  other  arti- 
;les,  and  boiled  in  a  copper  for  about  two  hours, 
till  one-tentli  part  of  the  water  be  consumed. 
'I'o  iianiifuvture  laitl.jr  in  imitation  of  Morocco, 
Jroin  South  Ameiican  horse  hides. 
Soften  the  bides  in  water;  then  spread  it  on  a 
tanner's  beam,  and  lei  il  be  wrought  with  a  knife 
on  the  flesh  side,  and  subjected  lo  ihe  action  of  lime 
water.  In  the  succeeding  process  it  is  treated  as 
groal-skins  for  making  morocco,  i.  e.  put  it  into  hot 
water,  with  dog's  dung,  lo  purify  the  animal  juices; 
then    let  it  be  aeain  wrought  with  a  knife  on  both 


I  sides,  on  a  tanner's  beam;  afterwards  put  it  into 
I  blood-warm   water  with  bran;  and,  finally,  tan  il 

wiih  semach. 
\  'lo  manufacture  Rn.isia  lenthi'r. 

Calf-skins  slcejied  in  a  weak  bath  ol'  carbonate 
of  potass  and  water,  are  well  cleaned  and  scrajied, 
to  have  the  hair.  Sec.  removed.  They  are  now 
immersed  in  another  balh,  containing  dog  and  pi. 
genu's  dung  in  water.  Being  thus  treed  from  the 
alkali,  tliey  are  thrown  into  a  mixture  of  oatmeal 
and  water,  lo  undergo  a  slight  fermentation.  To 
tan  these  hides,  it  is  necessary  to  use  birch  hark 
instead  of  oak  bark;  and  during  the  operation  they 
are  lo  be  frequently  handled  or  agitated.  "When 
tanned,  and  perfectly  diy,  they  are  made  pliable 
by  oil  and  much  friction;  they  are  then  to  be  rub- 
bed over  gently  with  birch  tar,  which  gives  them 
that  agreeable  odour  ])eculiar  to  this  kind  of  lea- 
ther, and  which  secures  them  against  the  attacks  ol 
moths  and  worms.  This  odour  will  preserve  the 
leallier  for  many  years;  and,  on  account  of  it,  Rus- 
sia leather  is  much  used  in  binding  handsome  and 
costly  l)v<oks.  The  marks,  or  intersecting  lines  on 
this  leather,  are  given  lo  it,  by  passing  over  its 
grained  surface  a  heavy  iron  cylinder,  bound  round 
by  wires. 
Use  of  the  ivood  and  bark  of  the  horse-chesnnt  tree. 

The  bark  of  the  horse-chesnut  tree  contains 
twice  the  quantity  of  tar.niivg  principle  as  that  of 
the  oak,  and  nearly  twice  as  much  colouring  mat- 
ter as  che  best  Campeachy  logwood:  its  colouring 
mailer  is  to  thai  of  (Campeachy  exactly  as  1 8  s  7 
is  lo  1. 

The  leather  manufactured  from  it  is  firmer, 
more  solid  and  flexilile,  than  that  from  the  oak. 
Besides,  what  renders  it  particularly  valuable  is, 
il  contains  a  most  powerful  basis  for  black  dyes 
and  ink.  Mixed  with  iron  of  co[)peras  il  changes 
to  a  bluish  black,  lis  liquor,  extracted  by  boiling, 
appears  blue  like  indigo,  but  il  produces  on  paper  a 
most  excellent  black.  In  dyeing  il  i)ossesses  more 
affinity  with  wool  than  .amach;  and  its  extracted 
colour  contains  that  rare  virtue  in  a  dye,  perma- 
nency of  colour. 

To  tan  or  dress  skins  in  ivhite  for  gloves. 

Clean  the  skins  from  wool  or  hair,  by  laying 
them  in  a  val  of  slaked  lime  water  for  5  or  6 
weeks.  During  this  operation  th"  lime  and  w?ter 
are  to  be  twice  changed,  and  the  skins  are  to  be 
shifted  every  day,  and  when  taken  out  for  good, 
they  are  lobe  laid  all  night  in  a  running  water,  to 
clear  ihem  from  the  f  >rcing  qualities  of  tiie  lime: 
next  l:iy  Ihem  on  a  wooden  leg  by  sixes,  to  get  the 
flesh  OiT;  then  they  are  lo  be  laid  in  a  vat  with  a 
little  water,  and  lo  be  fulled  with  wooden  pestles 
for  a  quarter  of  an  hour,  after  which  rinse  them 
well  in  a  full  vat  of  water;  place  them  next  on  a 
clean  pavement  lo  drain,  and  afterwarils  cast  ihem 
into  a  fresh  pit  of  water,  rinse  them  again,  and  re- 
lay them  on  tlie  wooden  leg,  wilh  their  hair  out- 
side, over  whicli  a  whetstone  is  to  be  briskly 
I'ubbed,  to  fit  them  for  further  preparations. 
They  are  next  lo  be  put  into  a  pit  of  water,  mixed 
wilh  whealen  bran,  and  stirred  until  the  brai: 
slicks  to  the  wooden  poles.  They  now  arrive 
to  a  kind  of  fermentation,  and  as  often  as  they  rise 
on  the  top  of  the  water,  are  lo  lie  plunged  downj 
at  the  same  lime  the  liquor,  now  highly  lermcnted, 
is  lo  be  lined.  When  the  skins  have  <lone  rising, 
take  them  out,  and  scrape  away  the  bran  Aith  a 
knife  on  the  leg:  when  sufficiently  drained  give 
thnm  their  feeding.  For  100  large  sbet  p  skins, 
take  8  lbs.  of  alum,  and  3  lbs.  of  sea-salt,  and 
melt  the  whole  wilii  water  in  a  vessel.  Pour  the 
solution  out,  while  lukewarm,  into  a  trough  in 
whici  is  '2,0  lbs.  of  the  finest  wheat  flour,  with  the 
yolk   )f  8  dozen  of  eggs,  of  which  mixed  mueriali 


TANNING. 


2(53 


IS  formed  a  kind  of  p'"9tc,  somewhat  thicker  than 
children's  pap:  next  pour  hot  water  into  th-e  troiis^h 
where  the  paste  was,  mixing  two  spoonsfid  of  the 
paste  with  il,  with  a  wooden  spoon,  wliich  will 
contain  a  sufficiency  for  V2  skins,  and  when  the 
wlinle  is  well  incorporated,  put  '2  dozen  of  the 
skins  into  it,  taking  care  that  the  water  is  not  too  hot. 
After  ihev  have  been  in  some  time,  take  tliem  se- 
verally out  of  the  troni;h,  and  stretch  them  twice 
well  out.  After  they  have  absorbed  the  paste,  put 
them  intotul)s,  and  full  as  before.  Let  them  lie  in 
a  vat  6  days,  and  iiang  them  out  to  dry;  in  fair  wea- 
ther, on  cords  or  racks.  When  dry,  put  them  into 
bundles,  just  dipped  in  clean  water,  and  drained; 
throw  them  into  an  empty  tub,  and  having  lain 
some  time  they  are  to  be  taken  out  and  tiampled 
under  -oot;  liang  them  up  a  second  time  on  the 
cords  to  dry,  and  finally  smooth  them  upon  a  table 
ready  for  sale. 

Vo  prepare  sheef),  goat,   or  kid-skins  in  oil,  in 

imitation  of  chamois. 

Sheep  skins. 

The  skins,  smeared  with  quick-lime  on  the 
Beshy  side,  are  foldei'  lengthways,  the  wool  out- 
wards, and  laid  on  heaps,  to  ferment  8  davs;  or  if 
they  had  been  left  to  dry  after  flaying,  for  nfteen 
days. 

Then  they  are  waslied  out,  drained,  and  half 
dried,  laid  on  a  wooden  horse,  the  wool  stripped 
ofi^  with  a  round  staft"  for  the  purpose,  and  laid  in 
a  weak  pit  of  slaked  lime. 

Aftei-  twenty-foiu-  hours  they  are  taken  out,  and 
left  to  drain  24  more;  then  put  into  another  strong 
pit.  Then  they  are  tak.-n  out,  drained,  and  put  in 
again  by  turns;  which  begins  to  dispose  them  to 
take  oi!;  and  this  practice  they  continue  for  6 
weeks  in  summer,  or  3  months  in  winter;  at  the 
end  «  hereof  they  are  washed  out,  laid  on  the  wood- 
en horse,  and  the  surface  of  the  skin  on  the  wool 
side  peeled  off,  to  render  them  'he  softer;  then 
made  into  parcels,  steeped  a  night  in  the  river,  in 
winter  more;  stretched  6  or",  one  over  another  on 
the  wooden  horse;  atn!  the  knife  passed  strongly 
Oil  the  rteshy  side,  to  take  off  any  thing  superfluous, 
and  render  the  skin  smooth. 

Then  they  are  stretched,  as  bpfore,  in  the  river, 
and  the  same  operation  repeated  on  tlie  wool  side; 
then  thrown  into  a  tub  of  water  and  bran,  vihjch  is 
brewed  among  the  skins  till  the  greater  part  slicks 
to  tliem;  and  iiien  sepaiated  icito  distinct  tubs,  till 
they  swell,  and  rise  of  themselves  above  the  water. 

By  these  means,  tlie  remains  of  the  lime  are 
cleared  out;  they  are  then  wrung  out,  himg  up  to 
dry  on  ropes,  and  sent  to  the  mill,  with  the  quan- 
tity of  oil  necessary  to  fill  them;  the  best  oil  is  that 
of  cod-fiih. 

Here  they  are  first  thrown  in  bundles  into  the 
river  for  twelve  hours,  then  laid  in  'he  mill-trough, 
and  fulled  will-.out  oil,  till  they  art  well  softened; 
tlien  oiled  with  the  hand,  one  bv  one,  and  thus 
formed  into  parcels  of  four  skins  each,  which  are 
milled,  and  diied  on  cords  a  second  time,  then  a 
third;  then  oiled  again,  and  dried. 

This  is  rei)ealed  as  often  as  necessary;  when 
done,  if  any  moisture  remains  they  are  dried  in  a 
stovf,  and  made  up  in  parcels  wrapped  up  in  w  ool; 
atier  3ome  time  they  are  opened  to  the  air,  i)ut 
wrai)[.ed  up  again  as  before,  till  the  oil  seems  to 
have  lost  all  its  force,  which  it  ordinarily  does  in 
twenty-four  hours. 

'1  'o  scour  the  skitis. 

The  skins  are  now  returned  to  the  chamoiser, 
to  be  scourged,  by  putting  them  into  a  lixivium  of 
wood-ashes,  working  and  beating  thtm  in  it  with 
poles,  and  leaving  them  to  steep  till  the  ley  has  liad 
its  eft'ect;  then  wrung  out,  steeped  in  another  lix- 
■vium,   wrung  again,  and   this  repeated   till   the 


grease  and  oil  are  purged  out.  They  are  then 
lialf-dried,  and  passed  over  a  sharp-edged  iron  iiK 
strument,  placeil  perpendicularly  in  a  block,  which 
opens  and  softens  them:  lastly,  ihey  are  ihoro'ghiy 
dried,  and  passed  over  the  same  instrument  again 
which  finishes  the  preparation. 

JCid  and  goat  ski7is. 

Kid,  and  goat-skins,  are  chamoised  in  the  same 
manner  as  those  of  sheep,  excepting  that  the  hair 
is  taken  off  by  heat;  and  that  when  brought  from 
llie  mill  ihey  undergo  a  preparation  called  ramul- 
ling,  tlie  most  difficult  of  all. 

It  consists  in  this,  that  as  soon  as  brought  from 
tlie  mill  they  are  steeiied  in  a  fit  lixivium;  taken 
out,  stretched  on  a  round  wooden  leg,  and  the  hair 
scraped  off  with  the  knife;  this  makes  them  smooth, 
and  in  working  cast  a  fine  nap.  The  difficulty  is 
in  scrajiing  them  evenly. 

To  dress  hare,  mole,  or  rabbit  skins. 

Take  a  tea-spoonful  of  anini,  and  two  of  salt- 
petre, noth  finely  powdered:  mix  tliem  well;  sprin- 
kle the  powder  on  the  flesh  side  of  the  skins,  then 
lay  the  two  salted  sides  together,  leaving  the  fui 
outward;  roll  the  skin  exceedingly  tight,  and  tie  il 
round  with  packthread;  hang  it  in  a  dry  place  for 
some  days,  then  open  it,  and  if  suff.ciently  diy 
scrape  it  quite  clean  with  a  blunt  knife,  and  keep 
it  in  a  dry  situation.     1'his  finishes  the  (u-ocess. 

It  may  not  be  generally  known,  that  the  bitter 
appl  J  bruised  and  put  into  muslin  bags,  will  ett'ec- 
tually  prevent  furs  fr.m  being  destroyed  by  moths. 
To  make  parchment. 

This  article  is  manufactured  from  sheep  skins, 
cleared  from  lime.  The  skin  is  stretched  on  a 
frame  where  the  flesh  is  pared  off"  with  an  iron 
circular  knife;  it  is  then  moistened  with  a  rag,  and 
whiting  spread  over  it:  the  workman  then,  with  a 
large  pumice-stone,  flat  at  the  bottom,  rubs  over 
the  skin,  and  scours  ofl"  the  flesh.  He  next  goes 
over  it  with  the  iron  instrument  as  before,  and  rubs 
it  carefidly  with  the  pumice  stone  without  chalk; 
this  serves  to  smooth  the  flesh-side.  He  drains 
it  again  by  passing  over  it  the  iron  instrument  as 
betore;  he  passes  it  over  the  wool  side,  then  stretch- 
es it  tight  on  a  frame.  He  now  throws  more  whit- 
ing anil  sweeps  il  over  with  a  piece  of  woolly 
lamb-skin.  It  is  now  dried,  and  taken  oft'  the 
frame  by  cu'ting  it  all  round,  llius  prepared,  it 
is  taken  out  of  the  skinner's  hands  by  tlie  parchment 
maker,  who,  while  it  is  dry,  pares'it  on  a  summer, 
(which  is  a  calf-skin  stretched  in  a  frame,)  with  a' 
sh-  -per  instrument  than  that  used  by  the  skinner, 
who,  working  it  with  the  arm  from  the  top  to  the 
bottom  of  the  ski;«,  takes  away  about  half  its  sub- 
stance. It  is  again  rendered  smooth  bv  the  pumice- 
stone,  which  leaves  the  parchment  fiiiished. 
7b  convert  old  pare hmeiit  or  vellum  into  leather. 

Soak  and  wash  the  skins  well  and  often  in  soft 
water  for  24  hours;  then  remove  them  for  tlie  same 
period  into  a  bath  composed  of  1^  lb.  of  white 
vitriol,  1  lb.  of  cream  of  tartar,  and  1  oz.  of  sal 
ammoniac,  dissolved  in  20  gallons  of  water.  Next 
add  10  lbs.  of  vitriolic  acid,  1  lb.  of  nitric  acid, 
and  1  pint  of  spirit  of  salt,  in  which  steep  the  skins 
for  a  short  time  to  purge  away  the  old  lime:  next 
wash  them  clear  of  the  acid,  and  rinse  them  as  drv 
as  possible,  without  damaging  the  skins.  TheV 
are  then  to  be  put  into  a  tanning  liquor,  composeil 
of  20  lbs.  of  oak  bark,  7  lbs.  of  sumach,  5  lbs.  of 
elm-bark,  3  lbs.  of  sassafras,  and  the  same  ((iian- 
tily  of  lignum  vit»  shavings,  portioned  to  2U  gal. 
Ions  of  water,  and  previously  warmed  for  12  hours, 
and  cooled  down  to  anew-niilk  warmth,  before  the 
skins  are  immersed. 

To  make  vellvm. 

This  is  a  species  of  parchment  made  of  the  skina 
of  abortives,  or  suckling  calves:  it  has  a  much  finei 


?84 


UNIVERSAL  RECEIPT  BOOK. 


train,  and  is  wnite  and  smoother  than  parchment, 
but  is  jn  pared  in  the  ssme  manner,  except  its  not 
beinz  passed  through  the  lime-pif.  The  article  is 
used  for  binding  superior  books,  and  covering  of 
drum  heads. 

V'o  presence  leather  from  mould. 

Pyroli^iieous  aciil  may  be  used  with  success  in 
preserviii<5  heather  from  the  attacks  of  mouldiness, 
and  is  serviceable  in  recovering  it  after  it  has  re- 
ceived (hat  species  of  damage,  by  passing  it  over 
the  surface  of  the  hide  or  skin,  first  taking  due 
care  to  expunge  ttie  mouldy  s[)0ts  by  the  applica- 
tion of  a  dry  cloih.  This'remedy  will  prove  of 
equal  service  if  applied  to  boots,  shoes,  &c.  when 
damaged  in  the  same  manner. 

To  curry  leather. 

This  process  prepares  leather  to  be  made  up  into 
boots,  shoes,  saddles,  Sic.  and  is  performed  upon 
the  flesh  or  grain:  in  dressing  on  the  flesh,  the  first 
operation  is  soaking  the  leather  until  it  be  tho- 
rougly  wet,  then  the  flesh  side  is  shaved  on  a 
wooden  beam.  The  knife  used  is  of  a  rectangular 
form,  with  a  handle  at  each  end,  and  a  double  edge; 
after  the  skin  is  properly  shaved,  it  is  thrown  into 
water  again  and  scoured  upon  a  board  by  rubbing 
the  gran>  or  hair  side  with  a  piece  of  pumice- 
stone,  l>y  which  means  the  substance  is  pro''uced 
out  of  the  leather  called  "  the  bloom."  The  hide 
is  then  conveyed  to  the  drying  place  when  the  sub- 
stance is  applied,  consisting  of  a  mixture  of  cod 
oil  and  Russian  tallow,  principally  upon  the  flesh 
side;  it  is  now  waxed,  which  is  done  by  rubbing 
It  with  a  brush  dipped  in  oil  and  lamp  black  on  the 
flesh  side;  it  is  then  sized  with  a  brush  or  sponge 
dried  and  tallowed;  this  is  called  wax  leather.  To 
black  leather  on  the  grain  the  first  operation  is  the 
same  till  it  is  scoured.  Then  a  brush  dii)ped  in 
urine  is  rubbed  over  the  leather,  and  after  it  is  dry 
it  is  again  rubbed  over  with  a  brush  dipped  in 
copperas  water,  and  after,  tlie  grain  is  raised  by  a 
fine  graining  hoard,  when  it  is  finished  and  fit  for 
the  shoe-maker's  use. 

To  dye  jMorocco  and  sheep  leather. 

The  following  colours  may  be  imparted  to  lea- 


ther, according  to  the  variius  uses  for  which  it  it 
intended. 

Blue. 

Blue  is  given   by  steeping  the  scbject  a  day  in 
urine  and  indigo,  then  boiling  it  with  alum;  or  it 
mav  be  given   by  tempering  the   indigo  with  red  , 
wine,  and  washing  the  skins  there  with. 

Another. — Boil  elder  berries,  or  dwarf  elder, 
then  smear  and  wash  the  skins  therewith,  and 
wring  them  out;  then  boil  the  berries  as  lief  re  ir< 
a  solution  ot  alum  water,  and  wet  tlie  skins  in  the 
same  nrmner,  once  or  twice;  ury  them,  and  they 
will  be  very  blue. 

Red. 

Red  is  given  by  washing  the  skins,  and  laying 
them  two  hours  in  galls;  then  wringing  them  out, 
dip])ing  them  in  a  li(iuor  made  with  li^^astrum, 
alum,  and  verdigris,  in  water;  and  lastly  in  a  dye 
made  of  Brazil-v/ood  boiled  with  ley. 
Fnrple. 

Purple  is  given  by  wetting  the  skins  with  a  so- 
lution of  roL'he  alum   in  warm  water,  and  when 
dry,  again  rubbing  them  with  the  hand,  with  a  de- 
coction of  log-wood  in  cold  water. 
Green. 

Green  is  given  by  smearing  the   skin  with  sap- 
green  and  alum-water  boiled. 
Dark  green. 

Dark  green  is  given  with  steel  filings  and  sal 
ammoniac,  steeped  in  urine  till  soft,  then  smear- 
ed over  the  skin,  which  is  to  be  dried  in  the 
shade. 

Yello-w. 

Yellow  is  given  by  smearing  the  skin  over  with 
aloes  and  linseed  oil,  dissolved  and  strained,  or  by 
infusing  it  in  weld. 

Light  orange. 

Orange  colour  is  given  by  smearing  with  fustic 
berries,  boiled  in  alum  water;  or,  for  a  deep  orange, 
with  turmeric. 

Sky-colour . 

Sky-colour  is  given  with  indigo  steeped  in  boil- 
ing water,  and  the  next  morning  warmed  and 
smeared  over  the  skin. 


HORTICUZiTURX:. 


To  choose  the  best  soil  for  a  garden. 
Prefer  a  sandy  loam,  not  less  tlian  two  feet  deep, 
and  good  earth  not  of  a  b'uding  nature  in  summer, 
nor  retentive  of  rain  in  winter;  but  of  such  a  tex- 
ture, that  it  can  be  worked  without  difficulty  in 
any  season  of  the  year.  There  are  few  sorts  of 
fruit-trees,  or  esculent  vegetables,  whic'.i  require 
less  de[)lh  of  earth  to  grow  in  than  two  feel  to 
bring  them  to  perfection,  and  if  the  earth  of  the 
kitchen-garden  be  three  or  more  feet  deep,  so 
much  the  belter;  for  when  the  plant:,  are  in  a  state 
of  maturity,  if  the  roots  even  of  peas,  S[)inach, 
Kidney  beans,  lettuce,  kc.  be  minutely  traced,  they 
will  be  found  to  penetrate  into  the  earth,  in  search 
of  food,  to  the  depth  of  two  feet,  provided  the  soil 
be  of  a  natuie  that  allows  them.  If  it  can  be  done, 
a  garden  should  be  made  on  land  whose  bottom  is 
not  of  a  springy  wet  nature.  If  this  rule  can  be 
observed,  draining  will  be  unnecessary;  for  when 
land  is  well  prepared  for  the  growth  of  fruit-trees 
and  esculent  vegetables,  by  trenciiing,  manuring, 
*nd  digging,  it  is  by  these  means  brought  into  such 


a  porous  temperament,  that  the  rains  pass  through 
it  without  being  detained  longer  than  necessary. 
If  the  land  of  a  garden  be  of  too  strong  a  nature, 
it  should  be  well  mixed  with  sand,  or  scrapings  of 
roads,  where  stones  have  been  ground  to  pieces  by 
carriages. 

To  make  gravel  walks. 
The  bottom  should  be  laid  with  lime-rubbish, 
large  flint  stones,  or  any  other  hard  matter,  for 
eight  or  teii  incbes  thick,  to  keep  weeds  from 
growing  through,  and  over  this  the  gravel  is  to  be 
laid  six  or  eight  incbes  thick.  This  should  be  laid 
rounding  up  in  the  middle,  bv  which  means  the 
larger  stones  will  run  off"  to  the  sides,  and  may  be 
i-aked  away;  for  the  gravel  should  never  be  screen- 
ed before  it  is  laid  on.  It  is  a  common  mistake  to 
lay  these  walks  too  round,  which  not  oidy  makes 
them  uneary  to  walk  upon,  but  takes  oft' from  their 
a|)parent  breadth.  One  inch  in  five  feet  is  a  snfii- 
cient  proportion  for  the  rise  in  tlie  middle;  so  that 
a  walk  of  twenty  feet  wide  should  b;  four  inches 
higher  at  the  middle  than  at  tlie  edges,  and  so  in 


HORTICULTURE. 


proportion.  As  soon  rs  tlie  gravel  is  laid,  it  should 
lie  raked,  and  the  largt;  stones  thrown  back  again; 
then  tile  wliole  should  be  rolled  both  lengthwise 
and  crosswise;  and  the  person  who  draws  the  roll- 
er should  wear  shoes  with  fiat  heels,  that  he  may 
make  no  holts,  beca\ise  holes  made  in  a  new  walk 
are  not  easily  remedied.  The  walks  should  al- 
ways be  rolled  three  or  four  times  af;er  very  hard 
showers,  from  which  they  will  bind  more  firmly 
than  otherwise  thty  could  ever  be  made  to  do. 
To  prepare  hot-beds,  manures,  and  composts. 
Stalile-dung  is  in  the  most  general  use  for  form- 
ing hol-l)eds,  which  are  masses  of  this  dung  after 
it  has  undergone  its  violent  fermentation. 

Ba.k  is  only  preferable  to  dung,  because  the 
substance  which  undergoes  the  iirocess  of  putrid 
"ermentation  requires  longer  time  to  decay.  Hence 
t  is  found  useful  in  the  bark  pits  of  hot-houses,  as 
equiring  to  be  seldomer  moved  or  renewed  than 
Jung,  or  any  other  substance. 

Leaves,  and  especially  oak  leaves,  come  the 
nearest  to  bark,  and  have  the  additional  advantage, 
that  when  ])erfectly  rotten  like  dung,  they  form  a 
rich  mould,  or  excellent  manure. 

The  object  of  pr'naration  in  these  three  sub- 
stances being  to  get  rid  of  the  violent  heat  which 
is  produced  when  the  fermentation  is  most  power- 
ful, it  is  obvious  that  preparation  must  consist  in 
facilitating  the  process.  For  this  purpose,  a  cer- 
tain degi'ee  of  moisture  and  air  in  the  fermenting 
bodies  are  requisite;  and  hence  tlie  business  of  the 
gardener  is  to  turn  them  over  frequently,  and  ap- 
ply water  wlien  the  process  appears  impeded,  and 
e.tclude  rain,  wlien  cliilled  with  too  much  water. 

Recent  stable  dung  generally  requires  to  lie  a 
month  in  ridges  or  beds,  and  be  turned  over  in  that 
lime  thrice  before  it  is  fit  for  cucumber-beds  of 
the  common  construction;  but  for  Mc  Phail's  hot- 
beds, or  for  linings,  or  for  frames  with  moveable 
bottoms,  three  weeks,  a  fortnight,  or  less,  will  suf- 
fice; or  no  time  at  all  need  be  given,  but  the  dung 
foriii  id  at  once  into  linings.  Tan  and  leaves  re- 
quire, in  general,  a  month.  Fermentation  is  al- 
ways most  rapid  in  summer;  and  if  the  materials 
are  spread  abroad  during  frost,  it  is  totally  irrped- 
ed.  In  winter  the  process  of  preparation  gene- 
rally goes  on  under  the  back  sheds;  which  situa- 
tion is  also  the  best  in  summer,  as  full  exposure  to 
the  sun  and  wind  dries  too  much  the  exterior  sur- 
face; but  where  sheds  cannot  be  had,  it  will  go  on 
very  well  in  the  open  air.  Some  cultivators  have 
devised  plans  to  economize  heat  by  fermenting 
dung  in  vineries  which  are  just  beginning  to  be 
forced,  or  in  vaults  under  pine  pits,  or  plant  stoves. 
To  form  dung  beds. 
In  general,  such  beds  are  formed  on  a  level  sur- 
face; but  MrT.  .\.  Knight's  plan  is,  to  form  a  sur- 
face of  earth  as  a  basis,  wliich  shall  incline  to  the 
horizon  to  tlie  extent  of  15  degrees:  on  this  he 
forms  the  dung-bed  to  the  same  inclination;  and  fi- 
nally, tlie  frame,  when  placed  on  such  a  beil,  if,  hs 
IS  usual,  it  be  deepest  behind,  will  present  its 
glass  at  an  angle  (d'  20  degrees  instead  of  6  or  8, 
which  is,  undoubtedly,  of  great  advantage  in  the 
winter  season. 

Ashes  are  often  mixed  with  the  Jung  of  hot- 
oeds,  and  are  supposed  to  promote  tlie  steadiness 
and  duration  of  their  heat;  and  at  least  to  revive  it, 
if  somewhat  decayev!.  Tan  leaves  have  also  been 
used  for  the  same  purpose;  and  it  is  generally 
found  tliat  about  one-third  of  tan  and  two-tliirds  of 
dung  will  form  a  more  durable  and  less  violent 
heat,  than  a  bed  wholly  of  dung.  The  heat  of 
dung-beds  is  revived  by  linings  or  collateral  and 
surrounding  walls  or  banks  of  fresh  dung,  the  old 
dung  of  the  bed  be'mg  previously  cut  down  close 
*ci  the  frames;  and,  iu  severe  weather,  the  sidf;s  of 


the  bed  are  often  protected  by  bundles  of  straw  o' 
faggots. 

'riie  residuum  of  heats,  properly  reduced  by 
keeping,  ,^is  a  good  simple  manure  for  most  fiuii- 
trees,  and  excellent  in  a  compost;  but  where  the 
soil  is  nalirally  cold,  a  little  ashes  of  coals,  wooo, 
straw,  or  burnt  turf,  or  a  minute  proportion  of  soof, 
ought  to  be  incorporated  with  it.  Hog-dung  has 
a  peculiar  virtue  in  invigorating  weak  tnes.  Rol- 
tetl  turf,  or  any  vegetable  refuse,  is  a  general  ma- 
nure, excellent  for  all  soils  not  already  too  rich. 
One  of  the  best  correctives  of  too  rich  a  soil  is 
drift  sand.  For  an  exhausted  soil,  where  a  frui'- 
tree  that  has  been  an  old  profitable  occupant  i'- 
wished  to  be  continued,  a  dressing  of  animal  mat- 
ter is  a  powerful  restorative;  such  as  hogs'  or  bul" 
locks'  blood,  offal  from  the  slaughter-house,  refusr 
of  skins  and  leather,  decomposed  carrion,  JSic 
The  drainings  of  dung,  laid  on  as  mulch,  are  high- 
ly serviceable. 

It  is  very  proper  to  crop  the  ground  among  new 
planted  orchard  trees  for  a  few  years,  in  order  to 
defray  the  expense  of  hoeing  and  cultivating  it, 
whicli  should  be  done  until  the  temporary  plants 
are  removed,  and  the  whole  be  sown  down  in  grass.. 
As  the  trees  begin  to  produce  fruit,  begin  also  to 
relinquish  cropping.  When  by  tneir  productions 
they  defray  all  expenses,  crop  no  longer. 
To  make  composts  for  manure. 
During  hot  weather,  says  Knight,  1  have  all  the 
offals  in  l!ie  garden,  such  as  weeds  leaves  of  straw- 
berries, and  other  vegetables,  short  grass,  peas, 
and  asparagus  haulm,  with  the  foliage  of  trees  and 
shrubs  when  newly  shed,  carefully  collected  into 
a  heap.  These  are  all  turned  over  and  mixed  dur- 
ing the  winter,  that  they  may  be  sufficiently  rotted 
to  mix  with  tlie  dung  against  the  end  of  summei'. 
1  have  also  another  heap  formed  with  the  pruning* 
from  gooseberiy  and  currant  bushes,  fruit-trees, 
raspberry  shoots,  clippings  of  box-edgings,  and 
loppings  from  shrubs;  also  the  roots  of  greens  and 
cabbages:  which  are  generally  burnt  at  two  different 
I  periods  in  the  year,  viz.  in  spring  and  autumn,  but 
previous  to  each  burning,  I  endeavour  to  pare  up 
all  the  coarse  grasses  around  the  garden,  with  a 
portion  of  the  soil  adhering  thereto;  and  when- 
ever these  are  sufficiently  dried,  have  them  coJ- 
lected  to  the  heap  intended  to  be  burnt.  The  fire 
is  kindled  at  a  convenient  distance  from  the  heaps, 
and  a  portion  of  such  as  burn  most  easily  is  first 
applied,  until  the  fire  has  gained  a  considerable 
power.  After  this,  the  process  of  burning  is  coi>- 
tinued,  by  applying  lighter  and  heavier  substances 
alternately,  tliat  the  one  may  preset  ve  the  action 
of  the  fire,  and  the  other  prevent  it  from  reducing 
them  too  much  to  ashes.  When  the  whole  are 
liius  consumed,  a  quantity  of  mould  is  thrown 
over  the  heap  to  prevent  the  fire  from  breaking 
thi'ough;  and  whenever  it  can  be  broke  into  with 
safety,  it  is  then  mixed  up  into  a  dunghill  with  the 
rotted  vegetables,  moss-earth,  and  stable-yard 
duiig,  in  such  proportions  as  is  likely  to  insure  a 
moderate  fermentation,  which  is  generally  cora- 
pleted  in  three  or  four  weeks;  at  which  time  it  is 
most  advantageously  applied,  in  having  it  carried 
to  the  ground,  and  instantly  dug  in. 

To  make  composts  for  moulds. 
Composts   are    mixtures   of  several  earths,   or 
earthy  substances  or  dungs,  either  for  the  improve- 
ment of  the  g.iieral  soil  under  culture,  or  for  the 
culture  of  particular  plants. 

In  respect  to  composts  for  the  amendment  ot 
the  general  soil  of  the  garden,  their  quality  must  ' 
depend  upon  that  of  the  natural  soil:  if  this  be 
light,  loose,  or  sandy,  it  may  be  assisted  by  heavy 
loams,  clays,  &c.  from  ponds  and  ditches,  clean- 
ings of  sewers,  ike.     On  the  other  hand,  hea\7. 


286 


UNIVERSAL  RECEIPT  liOOK. 


clavey,  ami  iW  slubhorn  soils,  may  be  assisted  by 
lii^liC  uomiiosts  of  sandy  raith,  drift,  and  sea-sand, 
ihi;  stiovelih^s  of  tuiiiiiike  roads,  tiie  cleansing  of 
sueets  hII  kimls  of  aslies,  rotten  tanner's  bark, 
rotten  wood,  saw  dust,  and  other  similar  lij^ht 
opening  materials,  that  can  be  most  ci.iivenienily 
jn'ocured. 

To  make  comjjosts  for  plants. 

These  may  be  reduced  to  light  sandy  loam  from 
jld  pastures:  strong  loam  approaching  nearly  to 
hrifk  earth  from  the  same  source:  peat  earth,  from 
tiie  surface  of  heaths  or  commons;  bog  earth,  from 
liog;s  or  morasses;  vegetable  earth,  from  decayed 
leaves,  stalks,  cow-dung,  &c.  sand,  either  sea- 
sand,  drift-sand,  or  pondered  stone,  so  as  to  be  as 
froe  as  posfible  from  iron;  lime-rubbish;  and  last- 
ly common  garden  earth.  There  are  no  known 
plants  that  will  no.  grow  or  thrive  in  one  or  other 
of  these  earths,  alone  or  mixed  with  some  other 
earth,  or  witli  rotten  dung  or  leaves.  Nurserymen 
have  seldom  more  tlian  three  sorts  of  earth:  loam, 
approaching  to  the  qualities  of  brick-earth;  peat 
or  hog-earth;  and  the  common  soil  of  their  nurse- 
ry. With  these  and  the  addition  of  a  little  sand 
for  striking  plants,  some  sifted  lime-rubbish  for 
succulents,  and  some  well-rotted  cow-dung  for 
bulbs,  and  somesortsof  trees,  they  continue  to  grow 
thousands  of  different  species  in  as  great  or  greater 
perfection  as  in  thtir  native  countries,  and  many, 
us  the  pine,  vine,  camelia,  rose,  &.c.  in  a  superior 
manner. 

To  prepare  composts. 

The  preparation  necessary  for  heavy  aad  light 
composts  for  general  enrichment,  and  of  the  above 
diffareiit  earths,  consists  in  collecting  each  soil  in 
the  compost  ground,  in  separate  ridges  of  three  or 
four  feet  broad,  and  as  high,  turning  them  every 
iix  weeks  or  two  months  for  a  year  or  a  year  and 
a  half  before  they  are  used.  Peat  earth,  being 
generally  procured  in  the  state  of  turves  full  of  the 
roots  and  tops  of  heath,  requires  two  or  three  years 
to  rot;  but,  after  it  has  lain  one  year,  it  rnay  be 
sifted,  and  what  passes  through  a  small  sieve  will 
}>e  found  fit  for  use.  Some  nurserjmen  use  both 
these  loams  and  peats  as  soon  as  procured,  and  find 
them  answer  perfectly  for  most  plants;  but  for  deli- 
cate flowers,  and  especially  bulbs,  and  all  florists' 
flowers,  and  for  all  composts  in  which  maimres 
enter,  not  less  than  one  year  ought  to  be  allowed 
for  decomposition,  and  what  is  called  ^Aeetening. 
To  make  a  eveeii-hoiise  or  consei-vatory . 

The  depth  ol  green-houses  should  never  be 
greater  than  their  height  in  the  clear;  which,  in 
small  or  middling  houses  may  be  16  or  18  feet,  but 
in  large  ones  from  i20  to  24  feet;  and  the  length  of 
the  windows  s'.iould  reach  from  about  one  foot  and 
a  half  above  the  pavement,  and  within  the  same 
distance  of  the  ceiling. 

The  floor  of  the  green-house,  which  should  be 
laid  either  with  Bremen  scjuares,  I'urbeck  stone, 
or  Hat  tiles,  must  be  raiseil  two  feet  above  the  sur- 
face of  the  adjoining  ground,  or,  if  the  situation  be 
damp,  at  least  three  teet;  and  if  the  whole  is  arch- 
ed with  low  brick  arches  under  the  floor,  they  will 
be  of  great  service  in  preventing  damp;  and  under 
the  floor,  about  two  feet  from  the  front,  it  will  be 
?ery  advisable  to  make  a  flue  of  ten  inches  wide 
and  two  feet  deep;  this  should  be  carried  the  whole 
length  of  the  house,  and  tlien  returned  back  along 
the  hiniler  part,  and  ihere  be  carri*  d  up  intf^  fun- 
nels adjoining  to  the  tool-house,  by  which  tlie 
smoke  may  be  carried  off.  'I'he  fire-pliice  may  be 
coiitrivtd  at  one  end  of  the  house,  and  the  door  at 
which  ll\e  fuel  is  put  in,  as  also  the  ash-grate,  may 
be  cohlrived  to  open  into  the  tool-house. 

Whilst  tlie  trout  of  the  green-house  is  exactly 


south,  one  of  the  wings  may  be  made  to  face  the 
south-east,  ami  the  other,  the  south-west.  15v  tliis 
tlispositioii  the  heat  of  the  sun  is  reflected  from 
one  part  of  tlie  building  to  the  other  ail  day,  am' 
the  front  of  the  main  green-house  is  guarded  fiorn 
the  cold  winds.  These  two  wings  may  be  so  con- 
trived as  to  maintain  plants  of  difterent  degrees 
of  hardiness,  which  may  be  easily  effected  by  tiie 
situation  and  extent  of  the  fire-place,  and  the  man- 
ner of  conducting  the  flues. 

The  sloping  glasses  of  these  houses  should  b 
made  to  slide  and  take  off,  so  that  they  may  iic 
drawn  down  more  or  less  in  warm  weather  to 
admit  air  to  the  plants;  and  the  upright  glasses  in 
the  front  may  he  so  contrived  as  that  eveiy  other 
may  open  as  doors  upon  hinges,  and  the  alternate 
glasses  may  be  divided  into  two;  the  upper  part  of 
each  snoul.l  be  so  contrived  as  to  be  drawn  down 
like  sashes,  so  that  either  of  them  may  be  used  to 
admit  air  in  a  greater  or  less  quantity,  as  there 
may  be  occasion.  As  to  the  management  of  plants 
in  a  green-house,  open  the  mould  about  them  from 
time  to  time,  and  sprinkle  a  little  fresh  mould  in 
them,  and  a  little  warm  dung  on  that;  also  water 
them  when  the  leaves  begin  to  wither  and  curl,  and 
not  oftener,  which  would  make  them  fade  and  be 
sickly:  and  lake  off  such  leaves  as  wither  and  grow 
diy. 

To  propagate  vegetables. 

Plants  are  universally  propagated  by  seed,  but 
partially  also  by  germs  or  bulbs,  suckers,  runners, 
sli[)S,  and  offsets,  and  artificially  by  layers,  inn- 
arching,  grafting,  budding,  and  cutting. 

The  propagation  by  seed  is  to  make  sure  of  live 
seeds;  for  some  lose  their  vitality  very  early  alter 
being  gathered,  while  others  retain  it  only  for  one 
or  perhaps  two  seasons;  some  seeds  also  are  injur- 
ed, and  others  improved  by  keeping.  The  size  of 
seeds  requires  also  to  be  taken  into  consisleration, 
for  on  this  most  frequently  depends  the  depth 
which  they  require  to  be  buried  in  the  soil;  the 
texture  of  their  sltin  or  covering  must  be  attended 
to,  as  on  this  often  depends  the  time  they  require 
to  be  burieil  in  the  soil  previously  to  germination. 
On  the  form  and  surface  of  the  outer  coaling  of 
seeds  sometimes  depends  the  mode  of  sowing,  as 
in  the  carrot,  and  on  their  qualities  in  general  de- 
pends their  liability  to  be  attacked  by  insects.  The 
nature  of  the  offspring  expects  it,  and  the  proper 
climate,  soil,  and  season,  require  also  to  be  kept 
in  view  in  determining  how,  where,  when,  and  iu 
what  quantity,  any  seed  must  be  sown. 

Germs  or  bulbs,  cauline  or  radical,  require  in 
g«^neral  to  be  planted  immediately,  or  soun  afli-r 
removal  from  the  parent  plant,  in  light  earth,  about 
their  own  ileplh  from  the  surface.  Alatured  bulbs 
may  be  iireserved  out  of  the  soil  for  some  months, 
without  mjuiy  to  their  vitality;  but  infant  bulbs  are 
easily  dried  up  and  injured  when  so  treated. 

Slips  are  shoots  m  Inch  spring  from  the  collar  or 
the  upper  part  of  the  roots  of  herbaceous  ;)lunts, 
as  in  auricular,  and  under  shrubs,  as  thymes.  &c, 
'I'he  shoot  when  the  lower  part  from  \i  hence  Hie 
roots  proceed,  begins  to  rijien  or  acquire  a  finn 
texture,  is  to  be  slipped  or  drawn  from  the  parent 
plant,  so  far  a"*  to  bring  off  a  heel  or  claw  of  old 
wood,  stem,  or  root,  on  which  generally  some 
roots,  or  rudiments  of  roots,  are  attached.  The 
I'agged  parts  and  edges  of  ibis  claw  or  rough  sec- 
tion are  then  to  be  smoothed  with  a  sharp  knife, 
and  the  sli[i  to  be  planted  in  suitable  soil  and  shad- 
ed till  it  strikes  root  afresh. 

Thedi\ision  of  the  plant  is  adopted  in  many 
species,  as  in  grasses,  the  daisy,  i)ol_>anllius,  ajul  a 
great  variety  of  others.  The  plant  is  lakep  up, 
tlie  eaiih  shaken  from  its  roots;  the  whole  .<  (hcu 


HORTICULTURE. 


287 


separated,  each  piece  containing  a  portion  of  root 
and  stem,  which  may  lie  planted  without  farther 
preparation. 

With  certain  species  runners  is  a  convenient  and 
sure  mode  of  propagalioii.  All  that  is  requisite 
is,  to  allow  the  i)lanllet  on  the  shoot,  or  runner,  to 
be  well  rooted  before  heiiic;  separated  froi  the  ])a- 
rent.  It  may  then  be  planted  where  it  is  finally 
to  remain. 

Slickers  are  merely  runners  under  ground;  some 
run  to  a  considerable  distance,  as  tlie  acacia,  nar- 
row-leaved elm,  sea-lime  grass,  &c. ;  others  again 
are  more  limited  in  their  migi'atioiis,  as  the  lilac, 
syringa,  Jerusalem  artichoke,  saponaria,  &c.  All 
that  is  necessary  is,  to  dig  them  up,  cut  oft"  each 
plantlet  witli  a  portion  of  root,  after  which  its  top 
may  be  reduced  by  cutting  off  from  one-foiu'th  to 
one-half  of  the  shoot,  in  order  to  fit  it  to  tlie  cur- 
tailed root,  and  it  may  then  be  planted,  either  in 
the  nursery-department,  or,  if  a  strong  piant, 
where  it  is  finally  to  remain. 

Propagation  by  layering. 

In  general,  the  operation  of  layering  in  trees 
and  slu'ubs  is  commenced  before  the  ascent  of  the 
sap,  or  delayed  till  the  ascent  is  fully  up.  The 
shoot,  or  extremity  of  the  shoot,  intended  to  be- 
come a  new  plant,  is  half  separated  from  the 
[>arent  plant,  at  a  few  inches  distance  from  itS' 
extremitj',  and  while  this  permits  the  ascent  of  the 
sap  at  the  season  of  its  rising,  the  remaining  half 
of  them,  being  cut  through  and  separated,  forms  a 
dam  or  sluice  to  the  descending  sap,  which,  thus 
interrupted  in  its  progress,  e.xudes  at  the  wound, 
in  the  form  of  a  granulous  protuberance,  which 
throws  out  roots.  If  the  cut  or  notch  in  the  stem 
does  not  penetrate  at  least  half  way  through,  some 
sort  of  trees  will  not  form  a  nucleus  the  first  se.i- 
»on;  on  the  other  hand,  if  the  notch  be  cut  nearly 
through  the  shoot,  a  sufficiency  of  alburnum,  or 
soft  wood,  is  not  left  for  the  ascent  of  the  sap,  and 
the  shoot  dies.  In  delicate  sorts  it  is  not  sufficient 
to  cut  a  notch  merely,  because  in  that  case,  the 
descending  sap,  instead  of  throwing  out  granulated 
matter,  in  the  upper  side  of  the  wound,  would  de- 
scend by  the  entire  side  of  the  sloot;  therefore, 
besides  a  notch  formed  by  cutting  out  a  portion  oi 
bark  and  wood,  the  notched  side  is  slit  up  at  least 
one  inch,  separating  it  by  a  bit  of  twig,  or  small 
splinter  of  stone  or  potsherd.  I'he  operation  of 
layering  is  performed  on  herbaceous  plants,  as  well 
as  trees;  and  the  part  to  become  the  future  plant 
is,  in  b„lh  cases,  covereU  with  soil  about  a  tbirti 
of  its  length. 

When  the  layers  are  rooted,  which  will  generally 
be  the  case  by  the  autumn  after  the  operation  is 
performed,  they  are  all  cle.ared  from  the  stools  or 
main-plants,  and  the  head  of  each  stool,  if  to  be 
continued  for  furnishing  layers,  should  be  dressed; 
cutting  off  all  decayed  scraggy  parts,  and  digging 
the  ground  round  them.  Some  fresh  rich  mould 
should  also  be  worked  in,  in  order  to  encourage 
the  production  of  the  annual  supply  of  shoots  tor 
layering. 

Propagation  by  tniuarching. 

A  sort  of  layering,  by  the  common  or  slit  pro- 
cess, in  which  the  talus,  or  heel,  intended  to  throw 
out  fibres,  instead  of  being  inserted  in  the  soil,  is 
inserted  in  the  wood,  or  between  the  wood  and 
bark  of  another  plant,  so  as  to  incorporate  with  il. 
It  is  the  most  certain  mode  of  propagation  with 
plants  ilirticult  to  excite  to  a  di-^iosition  for  rooting; 
and  wlien  all  other  modes  fail,  this,  when  a  pro[ier 
descri()tion  of  stock  or  basis  is  to  be  found,  is  sure 
to  succeed. 

The  stocks  designed  to  be  inn-arched,  and  the 
tree  from  which  the  layer  or  shoot  is  to  be  bent  or 
iLiirhed  towards  them,  and  put  in  or  united,  must 


be  placed,  if  in  pots,  or  planted  if  in  the  opci  soil, 
near  togetiier.  Hartly  trees  of  free  growing  kinds 
sliould  have  a  circle  of  stocks  planted  roinid  them 
every  year  in  the  same  circumference,  every  other 
one  being  inn-arclied  the  one  year,  and  wlien  re- 
moved, iheir  places  supplied  by  others.  If  the 
brandies  of  the  tree  are  too  high  for  slocks  in  the 
ground,  they  should  l)e  planted  in  pots,  a:id  ele- 
vated on  posts  or  stands,  or  sup[)orted  from  tba 
tree,  &c. 

To  jierform  the  operation,  having  made  one  of 
the  most  conveiiie"t  branches  or  shoots  a|)pr' ach 
the  stock,  mark,  on  the  body  of  the  shoot,  the  part 
where  it  will  most  easily  join  to  the  stock;  and  in 
that  part  of  eacli  shoot  pare  away  the  l)ark  and  part 
of  the  wood  2  or  3  inches  in  length,  and  in  the 
same  niainier  pare  the  stock  in  the  jiroper  place 
tor  the  junction  of  the  shoot;  next  n\:ike  a  slit  uj)- 
wards  in  that  part  of  the  brancli  or  shoot,  as  in 
layering,  and  make  a  slit  downward  in  the  stock 
to  admit  it.  Let  the  parts  be  then  joined,  slij>|)iug 
the  tongue  of  tiie  shoot  '.nto  the  slit  of  tlie  stock, 
making  both  join  in  an  exact  maimer,  and  lie  them 
closely  together  vith  bags.  Cover  tlie  whole  af- 
terward, witli  a  due  (juantity  of  tempered  or 
grafting  clay  or  moss.  In  hot-houses,  care  must 
be  taken  not  to  disturb  the  pots  containing  tht 
plants  operated  on. 

By  budding. 

Budding,  or  as  it  is  sometimes  called,  grafting 
Dy  gems,  consists  in  taking  an  eye  or  hud  attaclieo 
to  a  portior  of  the  bark  of  ligneous  vegetables,  of 
dirt'erent  sizes  and  foi'uis,  and  generally  called  a 
shield,  and  transpla.^ting  it  to  another  or  a  differ- 
ent ligneous  vegetable.  Tiie  object  in  view  is 
precisely  that  of  grafting,  and  depends  on  the  same 
principle;  all  the  di'ference  between  a  bud  and  a 
scion  being,  tliat  a  bud  is  a  shoot  or  scion  in  em- 
bryo. Budded  trees  are  two  years  later  in  pro- 
ducing their  fruit  than  grafted  ones;  but  the  advan- 
tage of  budding  is,  that  where  a  tree  is  rare,  a  new 
(ilaiit  can  be  got  from  every  eye,  whereas  by  graft- 
ing 't  can  oidy  be  got  from  every  three  or  four 
eyes.  There  are  also  trei  s  which  projiagale  much 
more  readily  by  budding  than  grafting;  and  others, 
as  most  of  the  stone  fruits,  are  apt  to  thiow  out 
gum  when  grafted.  Budding  is  (leifoinied  from 
the  beginning  of  July  to  the  middle  of  August,  the 
critei-ion  being  the  formation  of  the  buds  in  the 
axilliB  oi"  the  leaf  of  the  present  year. 

The  buds  ai-e  known  to  be  ready  by  the  shield, 
or  portion  of  bark  lo  wliicii  they  are  attached 
easily  i)aiiiiig  with  the  wood. 

Shie'-l  budding 

Is  performed  as  follows: — Fix  on  a  smooth  part 
on  the  side  of  the  stock,  rather  from  than  towards 
the  sun,  and  of  a  height  depending,  as  in  grafting, 
on  whether  dwarf,  half,  or  whole  standard  trees 
are  desiied;  then,  with  the  budding  knife,  make 
a  horizontal  "ut  across  the  rind  cpiite  through  the 
firm  wood;  from  the  middle  of  this  transverse  cut 
make  a  silt  downward  [lerpendicuU.ly,  an  inch  or 
more  long,  going  also  (juite  througii  to  tlie  wiiod. 
Proceed  wiiii  e.xiiedition  to  take  off  a  bud;  holding 
tlie  cutting,  orslion,  in  one  hand,  with  the  tijickest 
end  outward,  and  with  the  knife  in  tiie  otiier  hand 
enter  it  about  half  an  inch  or  more  below  j.  bud, 
cutting  nearly  half-way  into  the  wood  of  ihe  shoots 
continuing  il  with  one  clean  slanting  cut,  about 
half  an  inch  more  above  the  bud,  so  d;  ep  as  to 
take  olf  part  of  the  wood  along  witli  it,  the  v.liole 
aiiGUT.  an  inch  and  a  half  long-  then  diivctiy  with 
the  tliunib  and  finger,  or  point  of  the  knife,  slip 
off  the  woody  pari  .■emaining  to  the  bud;  which 
done,  observe  whether  the  eye  or  gem  of  ilie  bud 
remains  peitect:  it  not,  and  a  little  hole  appears 
in  tlial  part,  the  bud  has  lost  its  root,  and  another 


?38 


J^rl^T-Rs»,^J.  receipt  book. 


«nust  be  prepared.  This  done,  place  the  back  part 
of  the  bud  or  shield  irelween  thn  lips,  and  with  the 
Hat  Itatt  of  the  knife,  separate  the  bark  of  the 
Uock  on  each  side  of  the  perpendicular  cut,  clear 
to  the  wood,  for  the  admission  of  liie  bud,  which 
-irectly  slip  down  close  between  the  wood  and  bark 
to  ih".  bottom  of  the  slit.  Next  cut  oft'  the  lop  jiart 
of  tile  sliicld  even  with  the  horizontal  cut,  in  order 
10  let  it  completely  into  its  ]il;\ce,  ami  to  join  ex- 
actly li>e  upper  edsje  of  the  siiield  with  the  trans- 
verse cut,  tliat  tlie  descending  sap  may  immediately 
ente.'  the  back  of  the  shield,  and  protrude  pjraiin- 
lated  matter  between  it  ami  tlie  wood,  so  as  to 
eft'ect  a  living;  tmion.  The  parts  are  to  l)e  bound 
ix)und  with  a  ligament  of  fresh  bass,  previously 
soaKed  in  water,  to  render  it  pliable  and  tough; 
begin  a  little  below  the  bottom  of  the  perpe  .dicu- 
lar  slit,  proceeding  upward  closely  round  every 
[rart,  except  just  over  the  eye  of  the  bud,  and  con- 
tinue it  a  little  above  the  horizotital  cut,  not  too 
tight,  but  just  sufficient  to  keep  the  hole  close,  and 
exclude  the  air,  sun,  and  wet. 

Jlnother  method  of  budding. 

Trees  are  generally  budded  by  making  a  trans- 
verse section  in  the  bark  of  the  stock,  and  a  \)er- 
pendictdar  slit  beneath  it;  the  bud  is  then  pushed 
down  to  give  it  the  position  which  it  is  to  have. 
This  operation  is  not  always  successtid,  and  it  is 
better  to  employ  an  inverse  or  contrary  method 
by  making  the  vertical  slit  above  the  transverse 
section  or  cut,  and  pusliing  the  bark  containing  tlic 
bud  upwards  into  its  proper  position.  This  method 
very  I'arely  fails  "f  success,  because,  as  the  sap 
descends  by  the  bark,  the  bud  placed  above  the 
transverse  section  receives  aliundance,  whereas, 
ff  it  be  placed  below  the  section,  very  little  sap 
can  ever  get  to  it  to  promote  the  growth  of  the 
Dud.  Oil  rubbed  upon  the  stems  and  branches  of 
fruit  trees  destroys  insects,  and  increases  the  fruit- 
buds.  Used  upon  the  stems  of  carnations,  it  guards 
them  against  the  depredations  of  the  ear-wig.  The 
coarsest  oil  will  suit,  and  only  a  small  quantity  is 
required. 

To  bud  -with  double  ligatures. 

This  is  a  new  and  expeditious  mode  of  budding 
by  Mr  T.  A.  Knight.  The  operations  are  per- 
formed in  the  manner  above  stated;  but,  instead  of 
one  ligature,  two  are  applied;  one  above  the  bud, 
inserted  upon  the  transverse  section,  through  the 
bark;  the  other  applied  below  in  the  usual  way. 
As  soon  as  the  buds  have  attached  themselves,  iVe 
lower  ligatures  are  taken  off,  but  the  others  are 
suffered  to  remain.  The  passage  of  the  sap  up- 
wards is  ill  consequence  m  jch  obstructed,  and  the 
inserted  boils  begin  to  vegetate  strongly  in  July 
^bcing  inst Mted  in  June);  and  when  these  h.ive  af- 
forded shouts  aboui.  four  inches  long,  the  remain- 
ing ligatures  are  taken  off,  to  \)ermit  the  excess  of 
sap  to  pass  on;  and  the  young  shoots  are  nailed  to 
the  wall,  lieing  there  properly  exposed  to  light, 
their  wood  will  ripen  well,  and  afford  blossoms  in 
the  succeeding  Spring. 

7  'o  gra^  't  trees. 

This  is  a  mode  of  propagation  applicable  to 
most  scits  of  of  trees  anil  shrubsj'but  not  easily  to 
very  small  under-shrubs,  as  heath  or  herbaceous 
vegetables.  It  is  chiefly  used  for  continuing  vari- 
"ties  of  fruit  trees.  A  grafted  tree  consists  of  two 
parts,  the  scion  and  the  stock;  their  union  consti- 
tutes the  graft,  and  the  performance  of  the  opera- 
tion is  called  grafting. 

The  end  ot  grafting  is,  first,  to  preserve  and 
multiply  varieties  and  sub-varieties  of  fruit  trees, 
endowed  accidentally  or  otherwise  with  particular 
qualities,  wliich  cannot  be  with  certaintj'  transfer- 
red to  their  offspring  by  seeds,  and  which  would 
be  multiplied  too  slowly,  or  ineffectually,  by  any 
ixiitr  mode  of  propagation. 


Second,  to  accelerate  (lie  fructification  of  trees, 
barren  as  well  as  fruit  bearirj?;  for  example,  sup- 
pose two  acorns  of  a  new  species  of  oak,  receivec 
iVom  a  distant  country;  sow  both,  and  after  they 
have  grown  one  or  two  years,  cut  one  of  them  over, 
and  graft  the  part  cut  off  on  a  common  oak  of  five 
or  six  yars'  growth;  the  consequence  will  be,  that 
the  wlK,ie  nourishment  of  this  young  tree  of  five 
years'  growth  being  directed  towards  nourishing 
the  scion  of  one  or  two  years,  it  will  grow  much 
faster,  and  conse(|uently  arrive  at  perfection  much 
sooner  than  its  fellow,  or  its  own  root  left  in  the 
ground. 

The  third  use  of  grafting  is  to  improve  the  qual- 
ity of  fruits  ;  and  the  fourth  to  perpetuate  varieties 
of  ornamental  trees  or  shrubs. 

Materials  used  in  grafting. 

Procure  a  strong  pruning-knife  for  cutting  off 
the  h(>ads  of  the  stocks  previous  to  their  prepara- 
tions by  the  grafting-knife  for  the  scion;  a  small 
saw  for  larger  stocks;  and  a  pen-knife  for  very 
small  scions;  chisel  and  mallet  for  cleft  grafting; 
bass  ribbons  as  ligatures;  and  grafting  clay. 
To  prepare  grafting-clay. 

Grafting-clay  is  prepared  either  from  stiff  yel- 
low or  blue  clay,  or  from  clayey  loam  or  brick 
earth;  in  either  case,  adding  thereto  about  a  fourth 
part  of  fresh  horse  dung,  free  fi-om  litter,  and  a 
portion  of  cut  hay,  mixing  the  whole  well  together, 
and  adding  a  little  water:  then  let  the  whole  be 
well  beaten  with  a  stick  upon  a  floor,  or  other  hard 
substance;  and  as  it  becomes  too  diy  apply  more 
water;  at  every  beating,  turning  it  over;  and  con- 
tinuing beating  it  well  at  top  till  it  becomes  flat  an«J 
soft.  This  process  must  be  rejieated  more  or  less 
according  as  the  nature  of  the  clay  may  require  to 
rentier  it  ductile,  and  yet  not  so  tough  as  to  be  apt 
to  crack  in  dry  weather. 

IVIdp  grafting. 

Whip — or,  as  it  is  sometimes  called,  tongfue 
— graftii'g,  is  the  most  generally  adopted  in  nur- 
series for  propagating  fruit-trees.  .To  effect  this 
mode  in  the  best  style,  the  top  of  the  stock,  and 
the  extremity  of  the  scions,  should  be  nearly  of 
equal  diameter.  Hence  this  variety  admits  of  be- 
ing performed  on  smaller  stocks  than  on  any  otheiw 
It  is  called  wbiii-grafting,  from  the  method  of  cut- 
ting the  stock  and  scions  sloping  on  one  side  so  as 
to  fit  each  other,  and  thus  tied  together  in  the  mari- 
ner of  a  whip-thong  to  the  shaft  or  handle. 

The  scion  and  stock  being  cut  off  obliquely,  at 
corresponding  angles,  as  near  as  the  o|)eiator  can 
guess;  then  cut  off  the  tip  of  the  stock  obliquely,  or 
nearly  horizontally;  make  now  a  slit  nearly  in  the 
centre  of  the  sloped  face  of  the  stock  downwards, 
and  a  similar  one  in  the  scion  upwards.  The 
tongue  or  wedge-like  process,  forming  the  upper 
part  of  the  sloping  face  of  the  scion,  is  then  inser- 
ted downwards  in  the  cleft  of  the  stock;  the  inner 
barks  of  both  being  brought  closely  to  luiiteonone 
side  so  as  not  to  be  displaced  in  tying,  which  ought  to 
be  done  immediately  with  a  ribband  of  bass,  brought 
in  a  neat  manner  several  times  round  the  stock,  and 
which  is  generally  do«ie  from  right  to  left,  or  in  the 
course  of  the  sun.  The  next  operation  is  to  clay  the 
whole  over  an  inch  thick  on  every  side,  from  about 
half  an  inch  or  more  below  the  bottom  of  the  graft 
to  an  inch  over  the  top  of  the  stock,  finishing  the 
whole  coat  of  clay  in  a  kind  of  oval  gloljular  form, 
rather  longways  up  and  down,  closing  it  effectual- 
ly about  the  scion  and  every  part,  so  as  no  light, 
wet,  nor  wind,  may  penetrate;  to  prevent  which  is 
the  whole  intention  of  claying. 

Cleft  grafting. 

1'his  is  resorted  to  in  the  case  of  strong  stocks, 
or  in  heading  down  and  re-grafting  old  trees.  Th<" 
head  of  the  stock  or  branch  is  first  cut  oft' oblique- 
ly,  and  then  the  sloped  uart  is  cut  ofer  horizon 


'lANNING. 


28r 


-  'iv  near  the  middle  of  the  slope;  a  cleft  nearly 
r\vn  inches  long  is  made  with  a  stout  knife  or  clii- 
sfl  in  tlie  crown  downwards,  at  right  angles  to  the 
>'lo])ed  part,  taking  care  not  to  i''vide  the  pith. 
This  cUft  is  keiit  oDeii  by  the  knife.  The  scion 
has  its  extremity  for  ahoiu  an  inch  and  a  half,  cut 
into  the  form  of  a  wedge;  it  is  left  about  the  eighth 
of  an  inch  (l.icker  on  the  outer  side,  and  brought 
to  a  fine  edge  on  the  inside.  It  is  then  inserted 
into  the  opening  prepared  for  it;  and  the  knife  be- 
ing withdrawn,  the  stock  closes  firmly  upon  it. 
Croimi  grafting. 

This  is  another  .node  adopted  for  thick  stocks, 
shortened  bi'anches,  or  headed  down  trees.  It  is 
sometimes  called  grafting  in  the  bark  or  rind,  from 
the  scion  being  inserted  between  the  bark  and  wood. 
This  mode  of  grafting  is  performed  with  best  ef- 
fect, somewhat  later  than  the  others,  as  the  motion 
of  the  sa[)  renders  the  bark  and  wood  of  the  stock 
much  more  easily  separated  for  the  admission  of 
the  scions. 

In  performing  this  operation,  first  cut  or  saw  off 
the  liead  of  the  stock  or  branch  horizontally  or  le- 
vel, and  pare  tiie  top  smooth;  then  having  the  sci- 
ons cut  one  side  of  each  flat,  and  somewhat  slop- 
ing, an  inch  and  a  half  long,  forming  a  sort  of 
shoulder  at  the  top  of  the  slope,  to  rest  upon  the 
crown  of  the  stock;  and  then  raise  the  rind  of  the 
stock  with  the  ivory  wedge,  forming  the  handle  of 
the  budding  knife;  so  as  to  admit  the  scion  be- 
tween that  and  the  wood  2  inches  down;  which 
done,  place  the  scion  with  the  cut  side  next  the 
wood,  thrusting  it  down  far  enough  for  the  shoid- 
der  to  rest  upon  the  top  of  the  stock;  and  in  this 
~  manner  may  be  put  thr^e,  four,  five,  or  more  sci- 
ons in  one  large  stock  or  branch.  It  is  alleged  as 
a  disadvantage  attending  this  method  in  exposed 
iituatioiis,  that  the  ingrafted  shoots  for  two  or  three 
fears  are  liable  to  be  blown  out  of  the  stock  by  vio- 
lent winds;  the  only  remedy  for  which  is,  tying 
long  rods  to  the  body  of  the  stock  or  branch,  and 
tying  up  each  scion  and  its  shoots  to  one  of  the 
.ods. 

Side  grafting. 

This  method  resembles  whip  grafting,  hut  dif- 
fers in  being  performed  on  the  side  of  the  stock, 
without  bending  down.  It  is  practised  on  wall 
trees,  to  fill  up  vacancies,  and  sometimes  in  oriler 
to  have  a  variety  of  fruits  upon  the  same  tree. 
Having  fixed  upon  those  \iarts  of  the  branches 
where  wood  is  wanting  to  furnish  the  head  or  any 
part  of  the  tree,  then  slope  off  the  bark  and  a  lit- 
tle of  the  wood,  and  cut  the  lower  end  of  the  sci- 
ons to  fit  the  partus  near  as  possible,  then  join 
them  to  the  branch,  and  tie  them  with  bass,  and 
clay  them  over. 

Saddle  grafting. 

This  is  performed  by  first  cutting  the  top  of  the 
stook  into  a  wedge-like  form,  and  tiiei  splitting  up 
the  end  of  the  scion,  and  thinning  off  each  half  to 
a  tongue-shape;  it  is  then  placed  on  the  wedge, 
embt  icing  it  on  each  side,  and  the  inner  barks  are 
made  to  join  on  one  side  of  the  stock,  as  in  cleft 
grxfling.  l  his  is  a  very  strong  and  handsome  mode 
tor  standard  tree3,  wlien  grafted  at  the  standard 
'teight.  It  is  also  desirable  for  orange-trees,  and 
lose-standards,  as  it  makes  a  handsome  finish, 
covering  a  part  of  the  stock,  which,  by  the  other 
methods,  long  remains  a  black  scar,  and  sometimes 
■•ever  becomes  covered  with  bark.  The  stocks  for 
this  purpose  should  not  be  much  thicker  than  the 
scions,  or  two  scions  ma)'  be  inserted. 
Shoulder  or  clunk  grafting. 

This  is  performed  with  a  shoulder,  and  some- 
times also  witli  a  stay  at  the  bottom  of  the  slope. 
It  is  chiefly  used  for  ornamental  trees,  where  the 
acion  and  stock  are  ot  the  same  size. 
2  M 


Root  grafting. 

Koot-grafting  is  sometimes  performed  in  nurse- 
ries on  parts  of  the  roots  of  removed  trees.  When 
tlie  proper  stocks  are  scarce;  in  which  case,  th<' 
root  of  the  white  thorn  has  been  resorted  to  as  » 
stock  i>oth  for  the  apple  and  pear.  In  genera!, 
however,  a  ]iiece  of  the  root  of  the  tree  of  the  same 
genus  is  selected,  well  furnished  with  fibres,  and 
a  scion  placed  on  it  in  any  of  the  ordinary  wajs  for 
small  stocks.  Thus  united,  they  are  planted  so 
deej)  as  to  cover  the  ball  of  clay,  and  leave  only  a 
few  eyes  of  the  scion  above  grouTid. 

In  a  month  after  grafting,  it  may  be  ascertained 
whether  the  scion  has  united  with  the  stock,  by  ob- 
serving the  progress  of  its  buds;  but,  in  general,  it 
is  not  safe  to  remove  the  clay  for  three  months 
or  more,  till  the  graft  be  completely  cicatrized. 
The  clay  may  generally  be  taken  oflT  in  July  or 
August,  and  at  the  same  time  the  ligatures  loosen- 
ed where  the  scion  seems  to  require  more  room  to 
expand:  a  few  weeks  afterwards,  when  the  parts 
have  been  thus  partially  inured  to  the  air,  and  when 
there  is  no  danger  of  the  scion  being  blown  ofi"  by 
winds,  the  whole  of  the  ligatures  may  be  removed. 
To  choose  scions. 

Scions  are  those  shoots  which,  united  with  the 
stock,  form  the  graft.  They  should  be  gathered 
several  weeks  before  the  season  for  grafting  arrives. 
It  is  desirable  that  the  sap  of  the  stock  should  be  in 
brisk  motion  at  the  time  of  grafting;  but  by  this 
time  the  buds  of  the  scion,  if  left  on  the  parent  tree, 
would  be  e(pially  advanced,  whereas  the  scions, 
being  gathered  early,  the  buds  are  kept  back,  and 
ready  only  to  swell  out  when  (daced  on  the  stock. 
Scions  of  pears,  plums,  and  cherries,  are  collected 
in  the  end  of  January,  or  beginning  of  February. 
They  are  kept  at  full  length  sunk  in  ih-y  earth,  and 
out  of  the  reach  of  frost  till  wanted,  which  is  some- 
times from  the  middle  of  February  to  ihe  middle 
of  March.  Scions  of  apples  are  collecied  any  time 
in  February,  and  put  in  from  the  middle  to  the 
end  of  March.  In  July  grafting,  the  scions  are 
used  as  gathered. 

To  choose  cuttings. 

In  respect  to  the  choice  of  cuttings,  those 
branches  of  trees  and  shrubs  which  are  thrown  out 
nearest  the  ground,  and  especially  such  as  recl'ine, 
or  neai'ly  so,  on  the  earth's  surface,  have  always 
the  most  tendency  to  produce  roots.  Even  the 
branches  of  resinous  trees,  which  are  extremely 
difficult  to  propagate  by  cuttings,  when  reclining  on 
the  ground,  if  accidentally,  or  otherwise,  covered 
with  earth  in  any  part,  will  there  throw  ou(  roots, 
and  the  extremity  of  the  lateral  shoot  will  assume 
the  charactn  of  a  main  stem,  as  may  be  soraeiimes 
seen  in  the  larch,  spruce,  and  silver  fir. 

The  chuice  of  cuttings  then  is  to  be  made  from 
the  sidf  shoots  of  plants,  rather  than  from  their 
summits  or  main  stems,  and  the  strength  and  health 
of  side  shoots  being  equal,  those  nearest  llie-yround 
should  be  preferred.  The  i)roper  lime  fjr  taking 
cuttings  from  the  mother  plant  is,  when  the  sap  is 
in  full  motion,  in  order  tiiat,  in  returning  by  the 
bark,  it  may  form  a  callus  or  protruding  ring  of 
granular  substance  between  llie  burk  and  wood, 
whence  the  roots  proceed.  As  tnis  calms,  ornng 
of  spongy  matter,  is  generally  best  formed  in  ri- 
pened wood,  the  cutting,  when  taken  from  the 
mother  plant,  should  contain  a  part  of  the  formei 
year,  or  in  plants  which  grow  twice  a  year,  of  the 
wood  of  the  former  growth;  or  in  the  case  of  pbnts 
which  are  contiuuallv  growing,  as  Host  evergreen 
exotics,  such  wood  as  has  begun  to  rii>en  or  as- 
sume a  brownish  colour.  This  is  the  true  princi 
pie  of  the  ch'iice  of  cuttings  a.  to  time;  but  there 
are  many  sorts  of  trees,  as  willow,  elder,  bcc.  the 
cutlings.of  which  will  grow  almost  at  anv  season. 


J90 


UNIVEKSAL  RKCEIPT  BOOK. 


mill  especially  if  removed  from  the  mother  jjlaiit  in 
winter,  when  llie  sh|i  is  at  rest. 

Tliese  ought  always  to  he  cut  across,  with  the 
smoothest  and  soundest  section  possible  at  an  eye 
orjoiiit.  And  as  buds  are  in  a  more  advanced 
state  in  wood  somewhat  ripened  or  fully  formed, 
than  in  forming  wood,  this  section  ought  to  be 
made  in  the  wood  of  the  growth  of  the  preceding 
season;  or  as  it  were  in  the  point  between  the  two 
growths.  It  is  a  common  j)ractice  to  cut  off  the 
whole  or  a  \)art  of  the  leaves  of  cuttings,  which  is 
jilwavs  attended  with  bad  effects  in  evergreens,  in 
which  the  leaves  may  be  said  to  supply  nourish- 
ment to  the  cutting  till  it  can  sustain  itself.  This 
is  very  obvious  in  the  case  of  striking  trom  buds, 
which,  without  a  leaf  attached,  speedily  rot  and 
die.  Leaves  alone  will  even  strike  root,  and  from 
plants  in  some  instances,  .md  the  same  may  be 
stated  of  certain  flowers  and  fruits. 
Pilting. 

This  is  a  mode  of  propagation  by  cuttings,  and 
is  adopted  with  plants  having  jointed  tubular 
stems,  as  the  dianlhus  tribe;  and  sevex'al  of  the 
grasses,  and  the  arundus  may  be  propagated  in 
this  manner.  When  the  shoot  has  nearly  done 
growing,  its  extremity  is  to  be  separated,  at  a  part 
of  the  stem  where  it  is  nearly  indurated,  or  ripen- 
ed. This  operation  is  effected  by  holding  the  root 
end  between  the  finger  and  thumb  of  one  hand,  be- 
low a  pair  of  leaves,  and  with  the  other  pulling  the 
top  part  above  the  pair  of  leaves,  so  as  to  separate 
it  from  the  root  part  of  the  stem  at  he  socket, 
formed  by  the  axilla  of  the  leaves,  leaving  the  stem 
CO  remain  with  a  tubular  termination.  These  pip- 
ings are  inserted  without  any  further  preparation 
in  finely  gifted  earth,  to  the  depth  of  the  first  joint 
or  pipe. 

To  insert  cuttings. 

Cuttings,  if  inserted  in  a  mere  mass  of  earth, 
will  hardly  throw  out  roots,  while,  if  inserted  at 
the  sides  of  the  pots,  so  as  to  touch  the  pot  in  their 
whole  length,  they  seldom  fail  to  become  rooted 
plants.  The  art  is  to  place  them  to  touch  the  bot- 
tom of  the  pot,  they  are  then  to  be  plunged  in  a 
bark  or  hot-bed,  and  kept  moist. 

To  manage  cuttings. 

No  cutting  requires  to  be  planted  deep,  tnough 
the  large  ought  to  be  inserted  deeper  than  such  as 
are  small.  In  the  case  of  evergreens,  the  leaves 
should  be  kept  from  touching  the  soil,  otherwise 
.hey  will  damp  or  rot  oft";  and  in  the  case  of  tubu- 
lar stalked  plants,  which  are  in  general  not  ver\' 
easily  struck,  owing  to  the  water  lodging  in  the 
lube,  and  rotting  the  cutting,  both  ends  may  be  ad- 
vantageously inserted  in  the  soil,  and,  besides  a 
greater  certainty  of  success,  two  plants  will  be  pro- 
duced. Too  much  light,  air,  water,  heat,  or  cold, 
are  alike  injurious.  To  guard  against  these  ex- 
tremes in  tender  sorts,  the  means,  hitherto  devised, 
is  that  of  inclosing  an  atmosphere  over  the  cuttings, 
by  means  of  a  hand  or  bell-glass,  according  to  their 
delicacy.  This  preserves  a  uniform  stillness  and 
moisture  of  atmosphere.  Immersing  the  pot  in 
earth  has  a  tendency  to  preserve  a  steady  uniform 
degree  of  moisture  at  the  roots;  and  shading,  or 
planting  the  cuttings,  if  in  the  open  air  in  a  shady 
situation,  prevents  the  bad  effects  of  excess  of 
light.  The  only  method  of  regulating  the  heat  is 
oy  dcuble  or  siug'le  coverings  of  glass  or  mats,  or 
both.  A  hand-glass  placeil  over  a  bell-glass,  will 
preserve,  in  a  shady  situation,  a  very  constant  de- 
gree of  heat. 

What  the  degree  of  heat  ought  to  be,  is  decided 
by  the  degree  of  heat  requisite  for  the  motlier 
plant.  Most  snecie..-  of  the  erica,  dahlia,  and  gera- 
nium, strike  better  whea  supplied  with  rather 
more  heat  than  ii  re^uisiv  (ortlie  grov'Ji  of  these 


plants  in  green-houses.  The  myrtle  tribe  *ni< 
camellas  require  rather  less;  and  in  general  a 
lesser  poi'tion  of  heat,  and  of  every  thing  else  jiro- 
per  for  plants,  in  their  rooted  and  growing  state,  is 
the  safest. 

To  SOTO  seeds  with  advantage. 

This  is  the  first  operation  of  rearing.  Where 
seeds  are  deposited  singly,  as  in  rows  of  beans  or 
large  nuts,  they  are  said  to  be  planted;  where 
dropt  in  ;iumbers  together,  to  be  sown.  The  npe» 
ration  of  sowing  is  either  performed  in  drills, 
patches,  or  broad-cast.  Drills  are  small  excava- 
tions formed  with  the  draw-hoe,  generally  '.n 
straight  lines  parallel  to  each  other,  and  in  depth 
and  distance  apart,  varying  according  to  the  size  of 
the  seeds.  In  these  drills,  the  seeds  are  strewed 
from  the  hand  of  the  operator,  who,  taking  a  small 
quantity  in  the  palm  of  his  hand  and  fingers,  regu- 
lates its  emission  by  the  thumb.  Some  seeds  are 
very  thinly  sown,  as  the  pea  and  spinage;  otherj 
thick,  as  the  cress  and  small  salading. 

Patches  are  small  circ'..lar  excavations  made 
•with  the  trowel;  in  these,  <eeds  are  either  sown  or 
planted,  thicker  or  thinner,  and  covered  more  or 
less,  according  to  their  natures.  This  is  the  mode 
adopted  in  sowing  in  pots,  and  generally  in  flower 
borders. 

In  broad-cast  sowing,  the  operator  scatters  the 
seed  over  a  considerable  breadth  of  surface,  pre- 
viously prepared  by  digging,  or  otherwise  being 
minutely  pulverized.  The  seed  is  taken  up  in 
portions  in  the  hand,  and  dispersed  by  a  horizon- 
tal movement  of  the  arm,  to  the  extent  of  a  se.mi- 
circle,  opening  the  hand  at  the  same  time,  and 
scattering  the  seeds  in  the  air,  so  as  they  may  fall, 
as  equally  as  possible,  over  the  breadth  taken  in  by 
the  sower  at  once,  and  which  is  generally  6  feet;  that 
being  the  diameter  of  the  circle  in  which  his  hand 
moves  through  half  the  circumference.  In  sowing 
broad-cast  on  beds,  and  narrow  strips  or  borders, 
the  seeds  are  dispersed  between  tlie  thumb  and 
fingers  by  horizontal  movements  of  the  hand  in 
segments  of  smaller  circles. 

Dry  weather  is  essentially  requisite  for  sowings 
and  more  especially  for  the  operation  of  covering 
in  the  seed,  which  in  broad-cast  sowing  is  done 
by  treading  or  gently  rolling  the  surface,  and  then 
raking  it;  and  in  drill-sowing,  by  treading  in  the 
larger  seeds,  as  peas,  and  covering  with  the  rake; 
smaller  seeds,  sown  in  drills,  are  covered  with  the 
same  implement,  without  treading. 

To  plant  slinibs  and  trees. 

Planting,  as  applied  to  seeds,  or  seed-like  roots, 
as  potatoes,  bulbs,  &C.  is  most  frequently  perform- 
ed in  drills,  or  in  separate  holes  made  with  the 
dibbler;  in  these,  the  seed  or  bulb  ii  dropt  from 
the  hand,  .'^.iid  covered  with  or  without  treading, 
according  to  its  nature.  Sometimes  planting  is 
p«'"formed  in  patches,  as  in  pots  or  borders,  in 
which  case,  the  trowel  is  the  chief  instrument  used. 

Quincunx  is  a  mode  of  planting  in  rows,  by 
which  the  plants  in  the  one  row  are  always  0i>- 
posed  to  the  blanks  in  the  other,  so  that  w  hen  a 
plot  of  ground  is  planted  in  this  way,  the  plants 
appear  in  rows  in  four  directions 

Planting,  as  applied  to  plants  already  originated, 
consists  generally  in  inserting  them  in  the  soil  ol 
the  same  depth,  and  in  the  same  position  as  tliey 
were  before  removal,  but  with  various  exceptions. 
The  principal  object  is  to  pieserve  the  fibrous 
roots  entire;  to  distribute  them  equally  around  the 
stem  among  the  mould  or  finer  soil,  and  to  [)rc- 
serve  the  plant  upright.  Fhe  plant  should  not  be 
planted  deeper  than  it  stood  in  the  soil  before  r>j- 
moval,  and  commonly  the  same  side  should  be  ke[.l 
towards  the  sun.  Planting  should,  as  much  as  [joi^ 
sible    be  accompanied  by  abundant  watering,   iik 


HORTICULTURE. 


29 


jider  to  consolidate  the  soil  about  (he  roots;  and 
where  the  soil  is  dvy,  or  not  a  si. if  clay,  it  may  be 
performed  in  the  heginniiiijor  wet  weather,  ingiii'- 
dens;  and  in  forest  j)lantiii;<,  on  dry  soils,  in  all 
open  weather  dnring  auliinm,  winter,  and  spring. 
I'o  water  ^'aniens. 

Watering  becomes  reqnisite  in  gardens  for  va- 
rious purposes,  as  aliment  to  plants  in  a  growing 
state,  as  support  to  newly  tr.insplanted  plants,  for 
keening  Ufider  insects,  and  keeping  clean  the  leaves 
of  \egelables.  One  general  rule  must  be  ever  kept 
in  mind  during  the  emplnyment  of  water  in  a  gar- 
den, that  is,  never  to  water  the  top  or  leaves  of  a 
plant  when  the  sun  shines.  All  watering  should 
be  carried  on  in  the  evening  or  early  in  the  morn- 
ing, unless  it  be  confined  to  watering  the  roots,  in 
which  case,  transplanted  plants,  and  others  in  a 
growing  state,  maybe  watered  at  any  time;  and  if 
lliey  are  shaded  from  the  sun,  they  rrny  also  be  wa- 
tered over  their  tops.  Watering  over  the  tops  is 
performed  with  the  rose,  or  dispenser  attached  to 
the  spout  of  the  watering-pot,  or  by  the  syringe  or 
engine.  Watering  the  roots  is  best  done  with  the 
rose:  but  in  the  case  of  watering  pots  in  haste,  and 
where  the  earth  is  hardened,  it  is  done  with  the 
naked  spout.  In  new  laid  turf,  or  lawns  of  a  loose 
porous  soil,  and  too  mossy  surface,  the  water  bar- 
rel may  be  advantageously  used. 

Many  kitchen  crops  are  lost,  or  produced  of  very 
inferior  quality,  for  want  of  watering.  Lettuces 
and  cabbages  are  often  hard  and  stringy,  turnips 
and  radishes  do  not  swell,  onions  decay,  cauliflow- 
ers die  off,  and,  in  general,  in  dry  soils.  Copious 
waterings  in  the  evenings,  during  the  dry  season, 
would  produce  that  fulness  of  succulency,  which 
are  found  in  the  vegetables  jiroduced  in  the  low 
countries,  and  in  the  Marsh  Gardens  at  Pans;  and 
in  this  country  at  the  beginning  and  latter  end  of 
the  season. 

The  watering  the  foliage  of  small  trees,  to  pre- 
vent the  increase  of  insects,  and  of  strawberries, 
and  fruit  shrubs,  to  swell  the  fruit,  is  also  of  impor- 
tance. 

To  Tvatei'  the  foliage  of -wall  trees. 

Water  is  to  be  supplied  to  the  garden  from  a  re- 
servoir, situated  on  an  eminence,  a  considerable 
height  above  the  garden  walls.  Around  the  whole 
garden,  four  inches  below  the  surface  of  the  ground, 
a  groove,  between  two  and  three  inches  deep,  has 
been  formed  in  the  walls,  to  receive  a  three-quar- 
ter inch  pipe  for  conducting  the  water.  About  50 
feet  distant  from  each  other,  are  apertures  through 
the  wall,  2^  feet  high,  and  ten  inches  wide,  in 
which  a  cock  is  placeo,  so  that  on  turning  the  han- 
dle to  either  side  of  the  wall,  the  water  issues 
from  that  side.  The  nozzles  of  the  cocks  have 
screws  on  each  side,  to  which  is  attached  at  plea- 
sure a  leathern  pipe,  with  a  brass  cock  and  direc- 
tor; r'  -^es,  pierced  with  holes  of  different  sizes, 
being  fitted  to  the  latter.  i5y  this  contrivance,  all 
the  trees,  both  inside  and  outside  the  wall,  can  be 
most  effectually  watered  and  washed,  in  a  very 
short  space  of  time,  and  with  very  little  trou- 
ble. One  man  may  go  over  the  whole  in  two 
hours.  At  the  same  time  the  border?,  and  even  a 
considerable  part  of  the  quarters,  can  be  watere.J 
witli  the  greatest  ease,  when  required. 
To  traiMplant. 

Transplanting  consists  in  removing  propagated 
plants,  whether  from  seeds,  cuttings,  or  grafts,  ac- 
cording to  their  kinds  and  other  circumstances,  to 
a  situation  prepared  to  receive  them.  Transplant- 
ing, therefore,  involves  three  things;  fii'st,  the  pre- 
paration of  the  soil,  to  which  the  plant  is  to  be 
removed;  secondly,  the  removal  ot  the  plant; 
thirdly,  the  insertion  ii.  tlio  iu'epared  sal. 

The  preparation  of  liie  soil  implies,  in  all  cases. 


stirring,  loosening,  mixing,  and  comminution:  and 
in  many  cases,  the  addition  of  manure  or  compost, 
accoi-ding  to  the  nature  of  the  soil,  and  plant  to  he 
inserted,  and  according  as  the  same  may  be  in  open 
ground,  or  pots  or  hot-houses. 

The  removal  of  the  plant  is  generally  effected 
by  loosening  the  earth  around  it,  and  then  drawing 
it  out  of  the  soil  with  the  hajid;  in  all  cases  avoid- 
ing as  much  as  possible  to  break,  or  bruise,  or 
otherwise  injure  the  roots.  In  the  case  of  suial. 
seedling  plants,  merely  inserting  the  spade,  and 
raising  the  portion  of  earth  in  which  they  grow  will 
suffice;  but  in  removing  larger  |)lants,  it  is  neces- 
sary to  dig  a  trench  round  the  i)lant. 

In  some  cases,  the  plant  may  be  lifted  with  a  ball 
of  earth,  containing  all  its  roots,  by  means  of  tlie 
trowel;  and  in  others,  as  in  large  shrubs  or  trees, 
it  may  be  necessary  to  cut  the  roots  at  a  certain 
distance  from  the  plant,  one  year  before  removal, 
in  order  to  furnish  them  with  young  fibres,  to  enable 
them  to  support  the  change.  In  pots  less  care  is 
necessary,  as  the  roots  and  hall  of  earth  may  be 
preserved  entire. 

To  accelerate  plants  in  hot-houses. 

Tiiere  are  two  leading  modes  of  accelerating 
])lants  in  these  buildings;  the  first  is  by  placing 
them  there  permanenth',  as  in  the  case  of  the 
[■each,  vine,  &c.  planted  in  the  ground;  and  the 
s(;cond  is  by  having  the  plants  in  pots,  and  intro- 
ducing or  withdrawing  them  at  pleasure.  As  fa» 
as  respects  trees,  the  longest  crops,  and  with  fai 
less  care,  are  produced  by  the  first  method;  but  in 
respect  to  herbaceous  plants  and  shrubs,  whether 
culinary,  as  the  strawberrj'  and  kidney-bean,  or 
oinamental,  as  the  rose  and  the  pink,  the  latter  is 
by  far  the  most  convenient  method.  V\  here  large 
pots  are  used,  the  |)each,  cherry,  fig,  &c.  will  pro- 
duce tolerable  crops.  Vines  and  other  fruit  trees, 
when  abundantly  supplied  with  water  and  manure 
in  a  liquid  state,  require  but  a  very  small  quantity 
of  mould. 

7  'o  protect  vegetables  from  injuries  6t,   means  of 
straiv  ropes. 

This  is  effected  by  throwing  the  ropes  in  diifer- 
ent  directions  over  the  trees,  and  sometimes  de- 
positing their  ends  in  pails  of  water.  It  has  been 
tried  successfully  on  wall-trees,  and  on  potatoes  and 
other  herbaceous  vegetables.  As  soon  as  the  buds 
of  the  trees  become  turgid,  place  poles  against  the 
wall,  in  front  of  the  trees,  at  from  4  to  6  feet  asun- 
der, thrusting  their  lower  ends  into  the  earth, 
about  a  foot  from  the  wall,  and  fastening  them  at 
the  top  with  a  strong  nail,  either  to  the  wall  or 
coping.  Then  procure  a  quantity  of  straw  or  hay- 
ro|'es,  and  begin  at  the  top  of  one  of  the  outer 
poles,  making  fast  the  end,  and  i)ass  tlie  rope 
from  pule  to  pole,  taking  a  round  turn  upon  each, 
until  the  end  is  reached,  when,  after  securing  it 
Aeil,  begin  about  18  inches  below,  and  return  in 
the  same  manner  to  the  other  end,  and  so  on  till 
within  two  feet  of  the  ground.  Straw  ropes  have 
also  been  found  very  useful  in  protecting  other 
early  crops  from  the  eftects  of  frost,  as  peas, 
potatoes,  or  kidney-beans,  by  fixing  lliein  along 
the  rows  with  pins  driven  into  the  ground. 
The  same  by  nets. 

The  nets  should  be  placed  oat  at  the  distance  of 
15  or  18  inches  from  the  tree,  being  kept  off  by 
loo[  ed  sticks,  with  their  butts  placed  against  the 
I  wall,  and  at  a  distance  of  about  a  yard  from  each 
otiier.  In  order  to  make  them  stand  firmly,  the 
net  should  be  first  stretched  tiglitly  on,  and  be  fast- 
ened on  all  sides.  If  the  nets  were  doubled  or 
trebled,  and  put  on  in  this  way,  ^hey  would  be  a 
more  effectual  screen,  as  the  inesnes  or  openings 
would,  in  that  case,  be  rendered  very  small, 
11  Woollen  nets  are  *.teemed  the  best,  fitd  are  now  in 


19? 


UNIVERSAL  UECEIPT  BOOK. 


general  u&e  in  Scotland.  In  screening  with  nets  of 
any  kind,  thej'  are  always  to  be  left  on  night  and 
day,  till  all  danger  be  over. 

/ /it  s.^me  by  i  cuiviiss  screens. 

This  is  effected  either  l)y  placing  moveable  can- 
vass cases  over  or  around  detached  trees;  portable 
hand-cases  over  herbaceous  plants;  tents  or  open 
sheds  over  the  forests'  |)roductions;  or  fi-ames  or 
sheets  against  trees  trained  on  walls.  In  all  cases 
they  shonld  be  placed  c'.ear  of  the  tree  or  plant, 
eitiier  by  extended,  forked,  or  hooked  sticks,  or 
any  other  obvious  resource. 

'Jo  raise  and  manage  frttit  trees. 

In  the  removal  or  transplantation  of  trees,  gar- 
deners and  nurservmen  are  generally  very  careless 
and  iuslteiitive  in  taking  them  up,  and  care  not  how 
much  the  roots  are  broken  or  lessened  in  number, 
provided  tliey  have  enough  left  to  keep  the  tree 
alive;  the  consequence  i=,  that  although  the 
branches  left  on  remain  alive,  there  is  so  great  a 
deficiency  of  sap,  from  the  loss  of  roots,  that  the 
vessels  cannot  be  filled  the  fallowing  spring. 

The  roots  are  broken  or  cut  off  at  random,  and 
generally  diminished  more  than  one-half,  or  they 
are  doubled  back  and  distorted;  and,  if  there  be 
enough  left  to  keep  the  plant  alive,  it  is  thought 
quite  sufficient;  and,  bj'  these  means,  the  appear- 
ance of  blossoms  and  fruit  being  prematurely  pro- 
duced, those  stinted  and  deformed  plants  are  sold 
as  half  or  full-trained  trees  for  four  times  the  price 
of  others;  and  when  sold,  they  are  again  taken  up, 
and  the  roots  treated  and  diminished  in  the  same 
careless  manner. 

When  the  soil  of  a  garden,  wherein  fruit-trees 
are  to  be  planted,  is  not  naturally  conformable  or 
congenial  to  the  first  principle,  it  must  be  made  so. 

The  top  of  a  wall  should  be  so  formed  as  to 
.hrow  off  water;  for  otherwise  it  vill  generally  be 
lamped,  which  renders  the  trees  unhealthy;  and, 
when  the  substance  against  which  the  branches  are 
fixed  is  dry,  the  temperature  on  all  sides  will  be 
more  equal. 

In  preparing  beds  or  borders,  due  attention  must 
be  paid  both  to  the  soil  and  subsoil,  as  each  equally 
affects  the  health  and  fruitfulness  of  tr^es:  and, 
principally,  as  it  retains  or  discharges  water, — 
stagnant  water  being  at  all  times  particularly  detri- 
mental tc  the  fructification  of  trees. 

For  peaches,  nectarines,  &cc.  a  border  of  10  or 
12  feet  wide  will  generally  prove  sufficient.  In 
cases  where  the  soil  has  been  too  close  and  reten- 
tive, and  the  roots  apt  to  grow  deep,  on  the  sub- 
stratum, lay  a  stratum  of  six  inches  of  the  common 
soil  of  the  garden,  and  then  form  a  stratum  of 
about  six  inches  for  the  roots  to  run  and  repose  in, 
composed  of  two-third  parts  of  fine  drift  sand 
(the  scrapings  of  a  public  road,  that  has  been  made 
or  repaired  with  flints),  and  one-third  part  of  rich 
vegetable  mould,  well  mixed  together;  and  the 
better  way  to  perform  this  is,  first  to  lay  on  about 
three  inches-of  the  composition,  and  on  this  place 
the  roots  of  the  plant,  and  over  them  spread  the 
other  three  inches;  end  cover  the  whole  down  with 
from  nine  to  twelve  inches  of  the  common  soil  of 
ihe  place. 

Where  it  is  not  found  necessary  to  form  an  arti- 
ficial substratum,  it  will  be  sufficient  to  remove  the 
soil  to  the  depth  of  fifteen  or  eighteen  inches,  and 
there  form  the  stratum  of  the  roots,  coveriuj^-  it 
down  with  a  foot  or  nine  inches  of  the  common 
loil. 

General  mode  of  planting'  trees. 

The  operation  of  inserting  plants  in  the  soil  is 
jierformed  in  various  ways;  the  most  general  mode 
recommended  by  Marshal  and  Nicol  is  pitting;  in 
which  two  persons  are  employed,  one  to  operate 
ju  the  soil  with  a  spade,  and  the  other  to  inso"" 


the  plant,  and  hold  it  till  the  eaith  is  put  round  it 

and  then  press  down  the  soil  with  ihe  f  )ot. 

The  pit  having  been  dug  for  several  months,  the 
surface  will  therefore  be  incrusted  bv  the  rai^is  or 
probably  covered  with  weeds.  Tiie  man  first 
strikes  the  spade  downwards  to  the  bottom  2  or  .^ 
times,  in  order  to  loosen  the  soil,  then  poaches  it, 
as  if  mixing  mortar  for  the  builder:  he  next  lifts 
up  a  spadeful  of  the  earth,  or,  if  necessary,  'i 
s[>ndesful,  so  as  to  make  room  for  all  the  fibres, 
without  their  being  anywise  crowded  together  he 
then  chops  Ihe  rotten  turf  remaining  in  the  bottom, 
and  levels  the  whole.  The  boy  now  jilates  the 
plant  perfectly  upright,  an  inch  (leeper  than  when 
it  stood  in  the  nursery,  and  Ivdds  it  firm  in  that 
])Osition.  The  man  trindles  in  the  mould  gentlv; 
the  ooy  gently  nioves  the  plant,  not  from  side  to 
side,  but  u|)wards  and  downwards,  until  the  fibres 
be  covered.  The  man  then  fills  in  all  the  remain- 
ing mould;  and  immediately  [)roceeils  to  chop  and 
poach  the  next  pit,  leaving  the  boy  to  set  the  plant 
upright,  and  to  tread  the  mould  about  it.  'I'his, 
in  stiff,  wet  soil  he  does  lightly;  but  in  sandy  oi 
gravelly  soil  he  continues  to  tread  until  the  soil  no 
longer  retains  the  impression  of  his  foot.  The 
man  has  by  this  time  got  the  pit  ready  for  the  next 
plant,  the  boy  is  also  ready  with  it  in  his  hand,  and 
in  this  manner  the  operation  goes  on. 

One  general  rule,  and  one  of  considerable  im- 
portance in  transplanting,  is  to  set  the  plant  or  tree 
no  djeper  in  the  ground  than  it  was  originally — 
deep  planting  very  often  causes  a  decay,  if  not 
sudden  destruction. 

Mure  expeditious  rnethod. 

The  following  mode  has  been  practised  for  many 
years  on  the  Duke  of  Montrose's  estate  in  Scot- 
land:— The  operator,  with  his  spade,  make*  3  cuts, 
VI  or  15  inches  long,  crossing  each  other  in  the 
centre,  at  an  angle  of  60  degr.  es,  the  whole  having 
the  form  of  a  star.  He  inserts  his  spade  across 
one  of  the  ra)  s,  a  few  inches  from  the  centre,  and 
on  the  side  next  himself:  then  bending  the  handle 
towards  himself,  and  almost  to  the  ground,  the 
earth  ojiening  in  fissures  from  the  centre  in  the  di- 
rection of  the  cuts  which  had  been  made,  he,  at 
the  same  instant,  inserts  his  plant  at  the  point 
where  the  spade  intersected  the  ray,  pushing  it 
forward  to  the  centre,  and  assisting  the  roots  in 
rambling  through  the  fissures.  He  then  lets  down 
the  earth  by  removing  his  spade,  having  pressed  it 
into  a  compact  state  wiin  his  heel;  the  o|ieraiion  is 
finished  by  adding  a  little  earth,  with  the  grass 
side  down,  completely  cover'ng  the  fissures,  for 
the  purpose  of  retaining  the  moisture  at  the  root; 
and  likewise  a?  a  top-dressing,  which  greatly  en- 
courages the  plant  to  put  fresh  roots  between  the 
swards. 

German  met/iod  of  forcing  trees. 

With  a  sharp  knife  make  a  cut  in  the  bark  of 
the  branch  which  is  meant  to  be  forced  to  oear, 
and  not  far  from  the  place  where  it  is  connected 
with  the  stem,  or,  if  it  is  a  small  branch  or  shoot, 
near  where  it  is  joined  to  the  large  bough — the 
cut  is  to  go  round  the  branch,  or  to  encircle  it,  and 
penetrate  to  the  wood.  A  quarter  of  an  inch  from 
this  cut,  make  a  second  like  the  first,  round  the 
branch,  so  that  by  both  encircling  the  branch,  a 
ring  is  formed  upon  the  branch,  a  quarter  of  an 
inch  broad,  between  the  two  cuts.  The  bark  be- 
tween these  two  cuts  is  taken  clean  away,  with  a 
knife,  down  to  the  wood,  removing  even  the  finp. 
inner  bark,  which  immediately  lies  upon  the  wood, 
so  that  no  connexion  whatever  remains  between 
the  two  parts  of  the  bark,  but  the  bare  and  naked 
wood  appears  white  and  smooth;  but  this  bark  ring, 
to  compel  the  tree  to  bear,  must  be  made  at  the 
time  when  the  buds  are  strongly  swelling  or  break 


HOUTICULTURE. 


29,^ 


nig  out  A\to  blo&som.  In  the  same  j'car  a  callus 
IS  formcJ  al  the  edges  of  the  ring,  on  both  sides, 
and  the  connexion  ot'tlie  b;irk  (hat  iiad  been  inter- 
rupted is  restored  again,  without  any  detriment  to 
♦he  tree,  or  tlie  bi-anch  oijerated  upon,  in  which  the 
artificial  wound  soon  again  grows  over.  By  tliis 
simple  (though  artificial)  means  of  forcing  every 
fruil-tree  with  certainty  to  bear,  the  most  im- 
portant advantages  will  ue  obtained. 
'I'o  plant  small  fruits. 

Currants  and  gooseberries  are  often  planted  in 
lines,  by  the  side  of  the  walks  or  alleys  of  the 
ganlen;  but  it  is  a  bitter  method  to  plant  them  in 
ipiarters  by  themselves,  and  to  make  new  planta- 
tions ever)'  sixth  or  seventh  year. 

Rasi)berries  iirutiucethe  finest  fruit  when  young; 
that  is,  about  the  third  or  fourth  year  after  plant- 
ing, if  pro[)erly  managed. 

It  is  projier  to  plant  some  of  all  the  above  fruits 
on  a  n'irtli  bonier,  or  other  shatied  situation,  in 
order  to  prolong  the  season  of  them,  if  that  be  an 
object,  besides  planting  them  out  in  quarters,  as 
hinted  above. 

From  four  to  six  feet  stpiare,  according  to  the 
ijnality  of  the  soil,  may  be  deemed  a  pro()er  dis- 
tance at  which  to  plant  the  above  fruits;  that  is,  in 
good  land,  six  feet;  in  middling  land,  five;  and  in 
poor  land,  four  feet.  Some  may  (,lso  very  properly 
be  planted  against  vacant  places  on  any  of  the 
walls,  pales,  or  espaliers.  Antwerp  raspberries, 
in  p'-  -ticular,  and  some  kinds  of  gooseberries,  are 
highly  improved  in  size  and  flavour,  if  trained  to 
a  south  wall. 

The  cranberry  is  grown  to  most  advantage  in 
bog-earth  ke[)t  moist.  The  margins  ol  ponds  are 
good  situations  far  tiiis  plant. 

'I'o  c-  lose  plants. 

No  better  mode  exists  at  present  than  having  re- 
course for  trees  to  the  most  reputable  nurseries; 
and,  with  McPliail  and  Nicol,  we  would  recom- 
mend, instead  of  maiden  plants,  "  to  make  choice 
of  those  not  very  yoinig,  but  such  as  are  healthy, 
and  have  been  transplanted  several  times,  and  been 
in  a  state  of  training  for  two  or  three  years  at 
least."  A  safe  mode  is,  to  plant  partly  ma'den, 
and  partly  trained  plants,  by  which  means  those 
which  come  early  into  fruit,  should  they  prove  bad 
sorts,  may  be  replaced  by  others. 

To  muiuiffe  orchards. 

The  whole  ground  ot  an  orchard  should  be  dug 
in  the  autumn,  and  laid  up  in  a  rough  slate  for  the 
winter,  giving  it  as  much  surface  as  possible  in  or- 
cliti-  that  the  weather  may  fully  act  upon  and  melio- 
rate the  soil;  thus  following  it  as  far  as  the  case 
will  admit.  Observe  to  dig  carefully  near  to  the 
ti-ees,  atul  so  as  not  to  hurt  their  roots  and  fibres. 
If  the  soil  ba  shallow;  and  if  these  lie  near  to  the 
surface,  it  would  be  advisable  to  dig  with  a  fork, 
instead  of  the  S[)ade. 

Crop  to  within  two  feet  of  the  trees  the  first 
year;  a  yard  the  second;  four  feet  the  third,  and  so 
on,  until  finally  relin(iuished;  which,  of  course, 
would  be  ngainst  the  e'ghth  year,  provided  the 
trees  were  planted  at  30  or  40  feet  apart,  with  early 
bearing  soils  between.  J}y  this  time,  if  the  kinds 
have  been  well  chosen,  the  temporary  trees  will  be 
ill  full  bearing,  and  will  forthwith  defray  every 
necessary  expense. 

Let  a  small  basin  or  hollow  be  made  rojnd  the 
s'tm  of  each  tree,  a  foot  or  18  inches  in  diameter, 
Rnd  ij  or  3  inches  deep,  according  to  the  extent  of 
its  roots.  Fill  this  basin  with  littery  dung,  to  the 
thickness  of  five  or  six  inches,  over  which  sprinkle 
A  little  earth,  jusl  enough  to  keep  it  from  being 
blown  about.  'I'liis  both  nourishes  the  young 
fibres,  and  keeps  the  ground  about  them  moist  in 
.■Jut  weather,  if  wetted  freely  once  a  week. 


7'o  clothe  the  stems  of  standard- trees. 
This  is  done  by  an  envelope  of  moss,  or  shoit 
gr::ss,  or  litter  wound  round  with  shreds  of  mat- 
ting, is  of  great  use  the  first  year  after  ))lanting,  to 
keep  'he  bark  moist,  and  thereby  aid  the  ascent  and 
circulation  of  the  sai)  in  the  alburnum.  This 
operation  should  be  performed  at  or  soon  after 
planting,  and  the  clothing  may  be  left  on  till,  bv 
decay,  it  drops  off  of  itseli;  it  is  of  singular  service 
in  very  late  planting;  or,  when  from  unforeseen 
circumstances,  summer-planting  becomes  requi- 
site. 

'I'o  prnne  orchard  trees. 
The  object  in  iiruning  young  trees,  is  to  form  a 
proper  head.  The  shoots  Ujay  be  prnnei"  in  pro- 
portion to  their  lengths,  cutting  clean  away  such 
as  cross  one  another,  and  fanning  the  tree  out 
towards  the  extremities  on  all  sides;  thereby  keep- 
ing it  equally  poisef',  and  fit  to  resist  the  effects  of 
high  winds.  When  it  is  wish  "d  to  throw  a  young 
tree  into  a  bearing  state,  which  should  not  be 
thought  of,  however,  sooner  than  he  third  or 
fourth  year  after  planting,  the  leading  branches 
should  be  very  little  shortened,  and  the  lower  or 
side  branches  not  at  all,  nor  should  the  knife  be 
used,  unless  to  cut  out  such  shoots  as  cross  one 
another. 

The  season  for  pruning  orchards  is  generally 
winter  or  early  in  spring.  A  weak  tree  ought  to 
be  pruned  directly  at  the  fall  of  the  leaf.  To 
prune  in  autumn  strengthens  a  plant,  and  will  bring 
the  blossom  buds  more  forward;  to  cut  the  wood 
late  in  spring  tends  to  check  a  jilanl,  and  is  one  cS 
the  remedies  for  excessive  luxuriance. 
To  recover  deformed  trees. 
Where  a  tree  is  stinted,  or  the  head  ill  shaped, 
from  being  originally  badly  pruned,  or  barren  frona 
having  overborne  itself,  or  from  constitutional 
weakness,  the  most  expeditious  remedy  is  to  head 
down  the  plant  within  three,  four,  or  five  eyes  (or 
inches,  if  an  old  tree)  of  the  top  of  the  stem,  in 
order  to  furnish  it  with  a  new  head.  The  recovei-j 
ct  a  languishing  tree,  if  not  too  old,  will  be  further 
promoted  by  taking  it  up  at  the  same  time,  and 
pruning  the  roots:  for  as,  on  the  one  hand,  the  de- 
priving of  too  luxuriant  a  tree  of  part  even  of  its 
sound,  healthy  roots,  will  moderate  its  vigour;  ,so, 
on  the  other,  to  relieve  a  stinted  or  sickly  tree  of 
cankered  or  decayed  roots,  to  prune  the  extremi- 
ties of  sound  roots,  and  especially  to  shorten  the 
dangling  tap-roots  of  a  plant,  affected  by  a  bad 
sub-soil,  is,  in  connexion  with  heading  down,  or 
very  short  pruning,  and  the  renovation  of  the  soil, 
and  draining,  if  necessary,  of  the  sub-soil,  the 
most  availing  remedy  that  can  be  tried. 

To  cure  diseases  of  orchard-trees. 
A  tree  often  becomes  stinted  from  an  accumu- 
lation of  moss,  wbicli  affects  the  functions  of  the 
bark,  and  renders  the  tree  unfruitful.  This  evil 
is  to  be  removed  by  scraping  the  stem  and  branches 
of  old  trees  with  the  scraper;  and  on  young  trees 
a  hard  brush  will  effect  tlie  purpose.  Aberciom- 
bie  and  Nicol  recommend  the  finishing  of  Jhis 
operation  by  washing  with  soap-suds,  or  a  medi- 
cated w  sh  of  some  of  the  dilfereiU  sorts  for  de- 
stroying the  eggs  of  insects. 

Wherever  the  bark  is  decayed  or  cracked,  it 
ought  to  be  removed. 

I'he  other  diseases  to  which  orchard  trees  are 
subject  are  cNiefly  the  canker,  gum,  mildew,  and 
blight,  which  are  rather  to  be  prevented  by  such 
culture  as  will  induce  a  healthy  state,  ihan  to  be 
remedied  by  topical  applications.  I'oo  much  liruc 
may  bring  on  the  canker,  and  if  so,  the  reiilaciog 
a  part  of  such  soil  with  alluvial,  or  vegetable  earth, 
would  be  Ol  service. 

The  guBD  may  be  constitutional,  arising  fr«m  of- 


294 


UXI\TiUSAL  RECEIPT  BOOK. 


fensive  matter  in  the  soil,  irt-  local,  arismo;  from 
external  injury.  In  the  foi-mc-r  case,  improve  the 
soil;  in  the  latter,  employ  the  knife. 

The  mildew  raav  be  eas.ly  subihied  at  its  first 
appearance,  by  scattering  flour  of  sulphur  uiion  the 
infected  parts. 

F.ir  the  blight  and  caterpillars,  Forsyth  recom- 
mends burning  of  rotton  wood,  weeds,  pi)tatoe- 
haulm,  with  sU-aw,  &cc.  on  the  windward  side  of 
tlie  trees,  when  they  arc  in  blossom.  He  also  re- 
commends washing  the  stems  and  branches  of  all 
orchard  trees,  with  a  mixture  of  '■  fresli  cow  dung 
with  wi.ie  and  soap-suds,"  as  a  white  washer  would 
wash  the  ceiliig  or  walls  of  a  room.  The  pro- 
mised advantages  are,  the  ileslruction  of  insects, 
and  fine  bark,  more  especially  when  it  is  found 
necessary  to  take  off  all  the  outer  bark. 
To  preserve  apple,  cherry,  and  plnm-V'ees  from 
frost,  as  practised  in  Russia. 

The  severity  of  the  winters  at  St  Petersburgh 
is  so  great  that  few  fruit-trees  will  survive  it,  even 
with  carefnl  matting;  to  prevent  the  loss  which  is 
thus  usually  sustained,  the  following  mode  of 
training  has  been  attended  with  complete  success. 
It  consists  ill  leading  the  branches  of  the  trees  on 
horizontal  trellises  only  ten  or  twelve  inches  from 
the  ground.  When  the  winter  sets  in,  there  are 
heavy  falls  of  snow,  and  as  the  frost  increases,  the 
snow  generally  augments,  by  which  the  trees  are 
entirely  buried,  and  receive  no  injurj-  from  the 
most  intense  trost. 

Another  very  great  advantage  of  training  trees 
in  the  above  method  consists  in  tlie  growth  of  the 
wood,  it  being  of  equal  strength,  and  the  fruit  pro- 
duced being  all  alike,  the  blooms  come  out  much 
earlier,  and  the  crop  ripens  sooner.  The  trees 
are  always  clean,  and  free  from  insects. 

The  only  cherry  that  does  not  succeed  in  that  way 
is  the  black  heart;  this  is  attributed  to  the  damps 
■*hich  affect  the  early  hlossoras,  but  in  a  milder 
climate  this  injury  would  be  ohviated  by  placing 
the  trellis  higher  from  the  ground.  When  the 
trellis  decays  under  the  apples,  it  is  never  renew- 
ed, as  the  trees  keep  always  (from  the  strength  of 
their  branches)  their  horizontal  position. 

There  are  other  advantages  of  treating  fruit- 
trees  in  this  manner;  they  come  sooner  into  bear- 
ing, and  their  fruit  is  not  affected  by  high  winds. 
The  apples  are  never  gathered,  but  suffered  to 
drop  off',  for  the  distance  they  fall  is  not  sufficient 
to  bruise  them. 

To  preserve  and  pack  roots,  i^c. 

Roots,  cuttings,  grafts,  and  perennial  plants 
in  general,  are  preserved,  till  wanted,  in  earth  or 
moss,  moderately  moist,  and  shaded  from  the  sun. 
The  same  principle  is  followed  in  packing  them 
to  be  sent  to  a  distance.  The  roots,  or  root  ends 
of  the  plants,  or  cuttings,  are  enveloped  in  balls  of 
:lay  or  loam,  wrapped  round  with  moist  moss, 
«nd  air  is  admitted  to  the  tops.  In  this  way 
orange-trees  are  sent  from  Genoa  to  any  part  of 
Europe  and  North  America  in  perfect  preservation; 
and  cuttings  of  plants  sent  to  any  distance  which 
can  be  accomplished  in  eight  months,  or  even 
longer  with  some  kinds.  Scions  of  the  app'e,  pear, 
&c.  if  enveloped  in  clay,  and  wrapt  up  in  moss  or 
straw,  and  tlien  placed  in  a  portable  ice-house,  so 
p.^  to  prevent  a  greater  heat  than  32  deg.  from 
penetrating  to  them,  would  keep  for  a  year,  and 
might  thus  be  sent  from  England  t*^  China.  The 
buds  of  fruit-trees  may  be  preserved  in  a  vegetat- 
ing state,  and  sent  to  a  considerable  distance,  by 
reducing  the  leaf-stalks  to  a  short  length,  and  en- 
closing the  shoot  in  a  double  fold  of  cabbage-leaf, 
bound  close  together  at  each  ena,  and  then  enclo- 
sing the  package  in  a  letter.  It  is  of  advantage  to 
pliue  the  under  surface  of  the  cabbage-leaf  inwards. 


bj'  which  the  enclosed  branch  is  supplied  with  h\ 
niidity,  that  being  the  perspirating  surface  of  tli- 
leaf,  the  other  surface  being  nearly  or  wholly  im 
pervious  to  moisture. 

Shreeii  for  protecting  -wall  treei. 

It  consists  of  two  deal  polos,  on  which  is  nailed 
thin  canvass,  previously  dipped  in  a  tanner's  bark 
pit,  to  prevent  its  being  mildewed  when  rolled  ui) 
wet.  At  the  top  the  ends  of  the  polls  fit  into  dou- 
ble iron  loops,  projecting  a  few  inches  from  the 
wall,  immediately  under  the  coping;  and  at  the 
bottom  tiiev  are  fixed,  by  a  hole  at  the  end  of  each 
poll',  upon  a  f)rked  iron  coupling,  which  proj'.cls 
about  14  inches  from  the  wall,  thereby  giving  the 
skreen  a  sufficient  iiicliiialion  to  clear  tlie  branches. 
When  it  is  wished  to  nncoveV  the  trees,  one  of 
the  poles  is  disengaged,  and  rolled  back  to  the  side 
of  the  other,  where  it  is  fastened  as  before.  The 
most  violent  winds  have  no  injurious  effect  upon 
I  shades  of  this  l»iiid;  a  wall  is  veiy  expeditiouslv 
covered  and  uncovered,  and  there  is  not  any  dan- 
ger of  damaging  the  blossoms  in  using  ihera;  they 
occupy  very  little  space  when  rolled  up,  are  not 
liable  to  l)e  out  of  order;  and,  although  rather  ex- 
l)ensive  at  first,  seem  to  be  vei^  durable.  From 
the  facililv  with  which  the  skreen  is  put  up,  it  may 
be  beneficially  used  in  the  seasons  when  fruit  ri- 
pens, to  secure  a  succession,  by  retarding  the  crop 
of  any  [)articiilar  tree. 

The  lower  ends  of  the  poles  are  advantageously 
retained  in  theii  place,  by  means  of  a  small  iron 
spring  key,  attached  to  the  coupling  by  a  short 
chain. 

To  protect  fncits  from  insects. 

Some  species,  as  wasps,  flies,  &c.  are  prevented 
from  attacking  ripe  fruits  by  gauze  or  nets,  or  by 
inclosing  the  fruit,  as  grapes,  in  bags. 

The  blossoms  of  the  ho\  a  carnosa  drives  wasps 
from  grapes,  in  hot-houses;  and  the  fruit  of  the 
common  yew-tree,  the  same  in  open  air. 
To  manage  pinery. 

The  culture  of  Pine  apples  (saysNicol)is  attend- 
ed with  a  heavier  expense  than  that  of  any  other 
fruit  under  glass,  especially  if  they  be  grown  in 
lofty  stoves:  but,  indejiendent  of  this,  pine-apples 
may  certainly  be  produced  in  as  great  perfection, 
if  not  greater,  and  with  infinitely  less  trouble  and 
risk,  in  fluid  pits,  if  properly  constructed,  than  ir. 
any  other  way. 

The  pinery  should  therefore  be  detached  from 
the  other  forcing-houses,  and  consists  of  three  ()its 
in  a  range;  one  for  crowns  and  suckers,  one  for  suc- 
cession, and  one  for  fruiting  [)lants.  The  fruiting 
pit  to  be  placed  in  the  centre,  and  the  other  two, 
right  and  left,  forming  a  range  of  100  feet  in  length, 
which  would  give  pine-apples  enough  far  a  large 
family. 

The  fruiting-pit  to  be  40  feet  long,  and  10  wide, 
over  walls;  and  each  of  the  others  to  be  30  fee; . 
long,  and  nine  feet  wicle  also  over  walls.  The 
breast-wall  of  the  whole  to  be  on  a  line,  and  to  be 
18  inches  above  grounj.  Tiie  back-wall  of  the 
centre  one  to  be  five  feet,  and  of  the  others,  to  be 
4^  feet  higher  than  the  front.  I'he  front  and  end 
flues  to  be  separated  from  the  bark  bed  by  a  three 
inch  cavity,  and  the  back  flues  to  be  raised  above 
its  level. 

The  furnaces  may  either  be  placed  in  front,  or 
at  the  back,  according  to  conveniency;  but  the 
strength  of  the  heat  should  be  first  exhausted  in 
front,  and  should  return  in  the  back  flues.  The 
friiiting-pit  would  require  two  small  furnaces,  in 
order  to  diffuse  the  heat  regularly,  and  keep  up  a 
proper  temperature  in  winter;  one  to  be  placed  at 
each  end;  and  either  to  play,  first  in  front,  and  x'e- 
turn  in  the  back;  but  the  flues  to  be  above,  and  not 
•Uoasside  of  one  another.     The  under  one  to  be 


HORTICULTURE. 


i9i> 


•onsfdered  merely  as  an  auxiliary  flue,  as  it  would 
only  be  wanted  occasionall)'.  None  of  these  flues 
need  be  more  than  five  or  six  inclies  wide,  and  nine 
Of  ten  deep.  Npr  need  the  furnaces  be  so  large,  by 
a  third  or  a  fourth  part,  as  those  for  large  forcing 
houses;  because  there  should  be  proper  oil-cloth 
covers  for  the  whole,  as  guards  against  severe  wea- 
ther, which  would  be  a  great  saving  of  fuel.  The 
depth  of  the  pits  should  be  regulated  so  as  that  the 
average  depth  of  the  bark-beds  may  be  a  yard  be- 
low the  level  of  the  front  flues,  as  to  that  level  the 
bark  will  generally  settle,  altliough  made  as  high 
as  their  surfaces,  when  new  stirrred  up.  If  leaves, 
or  a  mixture  of  leaves  with  dung,  are  to  be  used 
instead  of  bark,  the  pits  will  require  to  be  a  foul, 
or  half  a  yard  deeper. 

General  mode  of  cultivating  the  pine. 
The  culture  of  this   plant  generally  commences 
in  a  common  hot-bed  frame,    heated   by  dung;  at 
the  end  of  six  or  nine   months,  it  is  removed  to  a 
larger  framed  hot-bed,  or  pit,  generally   called    a 
succession  bed;  and  after  remaining  here  from  3  to 
12  months,  it   is   removed   to  its  tinal  destination, 
the  ti-uiting-bed.   Here  it  shows  its  fruit,  continues 
in  a  growing   state   during  a  period  ot   trom  6  to 
12  months,  according  to  the  variety  giown,   mode 
of  culture,  &£c.  and  finally  ripens  its  tiuit  and  dies, 
leaving  the  crown  or  terminal  shoot  of  the  fruit, 
and  one  or  more  suckers  or  side-shoots  as  succes- 
sors.     The    production   of  a    single   pine-apple, 
thei'efore,  requires  a  course  of  exotic  culture,  vary- 
ing frona  18  months  to  3  years. 
Soil. 
The  pine-apple  plant  will   grow  in  any  sort  of 
rich  tarth  taken  from  a  quarter  of  the  kitchen  gar- 
den, or  in  fresh  sandy  loam  taken  from  a  common 
long  pastured  with  sheep,  &c.     If  the  earth  be  not 
of  a  rich,  sandy  quality,  of  darkish  colour,  it  should^ 
Oe  mixed  well  « ith  some  perfectly  rotten  dung  and 
sand,  and  if  a  little  vegetable    mould  is  put  among 
it,  it  will  do  it  good,  and  also  a  little  soot.    Tbougii 
pine-plants   will    grow    in    earth  of  the  strongest 
texture,  yet  they  grow   most  freely  in  good  sandy 
loam  not  of  a  binding  quality. 
Heat. 
Pines  do  not  require  so  strong  a  bottom-heat  as 
many  keep  them   in;  yet  there   is  something  in  a 
mild  tan-heat,  so  congenial  to  their  natures,  that 
they  thrive  much  better  in  pots  jdunged  in  a  bark 
bed,  if  properly  managed,  than   when   planted   out 
on  a  bed  of  earth  that  is  healed,  and  often  scorched 
by  under  flues.     The  tan  or  bark-pits  are  therefore  , 
essential  to  the  pinery.     Bark-pits  are  filled   with 
tan  which   has    previously  undergone  a  course  of  j 
draining  and  sweating.     The  heal  thus  produced 
will  last  from  3  to  6  months,  when  it  is  sifted  and 
again  put  in  a  state  of  fermenlatioi.,    by  rei)laciiig 
the  deticiency  occasioned  by  decay,  and  a  separa-  ; 
tion  of  the  dust  by  sifting  with   new  tan.     In  this  ' 
way  the  bark-bed  is  obliged  to  be  stirred,  turned,  j 
retreshed,  or  even  renewed,  several  times  a  year,  i 
so  as  to  produce  and  retain  at  all  times  a  bottom-  | 
heat  of  from  75  to  85  degrees  in  each  of  the  three 
'leparlments  of  pine  cu'lure. 

I'rupagation  of  the  pine. 
The  pine  is  generally  propagated  by  crowns  and 
juckers,    though,    in   common   with   evei-y    other 
(ilaiit,  it  may  be  propagated  by  seed. 

I  0  separate  croioiis  and  suckers. 
Wlien  the  Iruil  is  served  at  table,  the  crown  is  to 
be  detached  by  a  gentle  twist,  and  returned  to  tlie 
gardener,  if  it  be  wanted  for  a  new  plant.  Fruit 
sialk  suckers  are  taken  off"  at  the  same  period. 
Suckers  at  the  base  of  the  herb  are  commonly  fit 
lor  separation  when  the  fruit  is  mature;  tliougb,  if 
tlie  stool  be  vigorous,  they  m.iy  be  left  on  for  a 
iiiontii  al'ie>    the  fruit   is  cut,  liie  siocl  receiving 


plentiful  waterings  on  their  account.  The  litnest 
of  a  sucker  to  be  removed,  is  indicated,  at  the  lowe> 
part  of  the  leave*;  by  a  brownish  tint;  on  the  ap- 
pearance of  which,  if  the  lower  leaf  be  broken  oft', 
tlie  sucker  is  easily  displanted  by  the  thumh. 

If  the  "Id  fruiting-plant  ofi^ers  only  small  bottom 
suckers,  or  fails  to  furnish  any,  good  suckers  m.ay 
be  thus  brought  out: — having  waited  till  '.lie  fruit 
is  cut,  take  the  old  plant  in  its  pot  out  of  the  bark- 
bed:  strip  ott" the  under  leaves  near  the  root,  and 
witii  tiie  knife  cutaway  the  leaves  to  6  inches  from 
the  bottom.  Take  out  some  of  the  stale  mould 
from  the  pot,  fill  up  witu  fresh,  and  give  a  little 
water.  Plunge  the  old  plant  into  a  bed  with  a  good 
growing  heat.  Let  the  routine  culture  not  be  neg- 
lected, and  the  old  plants  will  soon  send  out  good 
suckers:  allow  these  to  grow  till  they  are  4  inches 
iongor  more;  and  on  the  signs  of  fitness  detach  them. 

As  soon  as  either  crowns  or  suckers  are  detach- 
ed, twist  oft' some  of  the  leaves  about  the  base;  fhe 
vacancy  thus  made  at  the  bottom  of  the  stem  is  to 
favour  the  emission  of  roots.  Pare  the  stump 
smooth;  then  lay  the  intended  plants  on  a  shelf 
in  a  shaded  part  of  the  stove  or  of  any  dry  apartment. 
Let  crowns  and  fruit  oft'-sets  lie  till  the  part  that 
adhered  to  the  fruit  is  perfectly  healed;  and  root 
suckers  in  the  same  manner  till  the  part  which  was 
united  to  the  old  stock  is  become  u.y  and  firm. 
They  will  be  fit  to  plant  in  five  or  six  days. 
Tivatmeiit  of  the  plants. 

Keep  the  plants  growing  gently,  and  have  the 
pots,  in  general,  completely  filled  with  the  roots 
by  the  time  at  wiiich  it  is  intended  to  excite  them 
into  blossom.  From  the  middle  of  February  to 
the  1st  of  March  is  a  good  time  to  have  the  main 
crop  in  flower;  as  the  prospective  season  is  the 
finest.  About  a  month  before  it  is  expected  to  see 
Iruit,  dress  the  plants  by  taking  away  2  iriches  in 
depth  from  the  top  of  the  mould.  Twist  off"  some 
of  the  lower  leaves.  Fill  up  with  fresh  com|)Ost, 
round  the  stem,  to  the  remaining  leaves.  The 
bark-b'-d  should  be  revived  a^  the  same  time,  so 
as  to  make  it  lively:  but  no  new  tan  shoL..d  be 
added,  till  the  time  for  the  fullest  heat  arrives.  If 
it  is  desired  to  ripen  eminently  large  fi-uit,  destroy 
the  suckers  as  they  spring,  by  twisting  out  their 
hearts  with  an  iron  sharp  pointed  instrument  form- 
ed for  the  purpose.  Apply  this  to  the  heaii  of  the 
sucker;  and,  turning  it  round,  bring  the  heart  away, 
on  the  other  hand,  when  the  multiplication  of  the 
slock  is  a  principal  object,  the  suckers  must  not  be 
extirpated.  A  yet  further  advantage  may  be  given 
to  the  swelling  of  the  fruit,  by  having  a  few  of  the 
lower  leaves  of  the  p'ant  taken  oft",  and  by  putting  i 
rim  of  tin,  or  any  thing  else  in  the  form  of  a  hoop, 
round  the  top  of  the  pot,  suflScient  to  iMise  the 
mould  3  or  4  inches.  Tlie  mould  should  be  «f  the 
best  quality,  and  constantly  k  ,)t  in  a  moderate 
moist  state:  this  may  be  done  by  having  the  surface 
kept  covered  with  moistened  moss.  The  roots  of 
the  pine  plant,  especially  those  produced  from  the 
part  of  the  stem  just  under  tlie  leaves,  will  the* 
make  a  surprising  progress,  and  the  fruit  will  be 
greatly  benefited  by  this  expedient. 
To  cut  ripe  pines. 

The  indications  of  maiurity  are  a  diff'usive  fra- 
grance, accompa.iied  by  cl.  .nge  in  the  colour  tf 
the  truit;  most  sorts  becoming  yellow,  or  straw 
colour;  others  dark  green,  or  yellowibh  tinged 
with  green.  Cat  pine-apples  before  they  are  dead 
ripe,  or  tlie  spirit  of  thf  flavour  will  be  dissipated. 
Bring  away  with  the  fruit  above  5  inches  ol  slalk, 
and  leave  llie  crown  adhering  to  the  top.  If  pine- 
apples be  not  cut  soon  after  they  begin  to  colour, 
they  fall  greatly  oft"  ill  flavour  and  nolinesa,aiul  lUat 
sharp  luscious  taste,  so  much  admJJ'*'^,  becomti* 
iiisitiid. 


'oe 


UNIVERSAL  RECKIPT  bOOK 


To  deatr^t)  inscL.s  in  pines. 

Tf  the  plants  by  proper  culture  be  kept  healthy 
and  vigorous,  insects  will  not  annoy,  but  leave 
ihem.  The  coccus  hesperides  seems  to  delight  in 
disease  and  decay,  as  flies  do  in  carrion.  Tiie  follow- 
ing recipe  may  safely  be  applied  to  pine-apples  in 
any  state,  hut  certainly,  best  to  crowns  and  suck- 
ers, ats'viking  them  in  August:  to  olliers  it  niay, 
at  any  rate,  be  used  in  the  March  shifting,  when 
ihey  are  shaken  out  of  their  pots: 

Take  of  soft  soap,  1  pound;  flowers  of  sulphur, 
I  pouml;  tobacco,  half  a  pound;  nux  vomica,  1  oz. ; 
soft  water,  4  gallons;  boil  all  these  together  till  the 
liquor  is  reduced  to  3  gallons,  and  set  it  aside  to 
cool.  In  this  liquor  immerse  ihe  whole  plant,  after 
the  roots  and  leaves  are  trimmed  for  potting. 
Plants  in  any  other  state,  placed  in  the  bark-bed, 
may  safely  be  watered  over  head  with  the  liquor 
reduced  m  strength  by  the  addition  of  a  third  part 
of  water.  As  the  bug  harbours  most  in  the  angles 
of  the  leaves,  there  is  the  better  chance  that  the  me- 
dicated water  will  be  effectual,  because  it  will  there 
remain  the  longest,  and  there  its  sediment  will  set- 
tle. The  above  is  a  remedy  for  every  species  of 
the  cocc'.is;  and  for  most  insects,  on  account  of  its 
strength  and  glutinous  nature.  Its  application  will 
make  the  plants  look  dirty;  therefoi-e,  as  soon  as  the 
intended  effects  may  be  supjjosed  to  have  followed, 
■whatever  remains  of  the  liquor  on  the  leaves  should 
be  washed  oft' with  clean  water.  It  would  be  im- 
proper to  pour  a  decoction  charged  with  such  of- 
fensive materials,  over  fruiting  plants. 
Other  methods. 

Turn  the  plants  out  of  tiie  pots,  and  clean  the 
roots;  then  keep  them  immersed  for  24  hours  in 
water  in  which  tobacco  stalks  have  been  infused: 
the  bugs  are  then  to  be  nibbed  off"  with  a  sponge, 
and  ()lants,  after  being  washed  in  clean  water  and 
dipped,  are  to  be  repotted. 

In  the  "  Caledonian  Hortic  jltural  Transactions," 
a  similar  mo<le  is  described,  onlj'  in  the  place  of  to- 
bacco-juice, flowers  of  sulphur  are  direct(  d  to  be 
mixed  with  the  water.  With  a  bit  of  bass-mat, 
fixed  on  a  small  stick,  and  dipt  in  water,  displace 
as  many  of  the  insects  as  can  be  seen.  Then  im- 
merse the  plants  in  a  tub  of  water,  containing  about 
1  lb.  of  flowers  of  sulphur  to  each  garden  potful. 
Let  tiiem  remain  covered  in  the  water  24  iiours, 
then  lay  them  with  their  lops  downwards  to  diy, 
and  re-pot  them  in  the  usual  manner. 

The  experience  of  Hay,  one  of  the  best  practi- 
cal gardeners  in  Scotland,  leads  him  to  conclude, 
that  even  moderate  moisture  is  destructive  to  these 
insects.  For  many  years,  h  regularly  watered 
his  pine  plants  over  head  with  the  squirt,  during 
the  smmer  montiis:  this  was  done  only  in  the 
evening:  it  never  injured  the  plants;  and  the  bug 
never  appeared  u,/on  them. 

To  plant  vines. 

Vines  are  commonly  either  trained  against  the 
back  wall,  or  on  a  trellis  uiiiler  the  glass  roof.  In 
the  former  case,  the  plants  are  always  placed  inside 
the  house:  but  in  the  latter,  there  are  two  opinions 
among  practical  men,  one  in  favour  of  planting 
them  outside,  and  the  other  inside  the  parapet 
wall. 

Abercrombie  says,  "  Let  them  be  carefully 
turned  out  of  the  p'^ts,  reducing  the  balls  a  little, 
and  singling  out  the  matted  root?.  Then  place 
them  in  the  pits,  just  as  deep  in  the  earth  as  they 
were  betore,  carefully  spreading  out  the  fibres,  and 
filling  in  with  fine  sifted  earth,  or  with  vegetable 
mould.  Settle  all  with  a  little  water;  and  let  them 
have  plenty  of  free  air  every  day,  defending  them 
from  very  severe  frost  or  nruch  wet;  which  is  all 
the  care  they  will  require  till  they  begin  to  push 
voung  sitouts. 


Composts  Jor  vines. 

The  following  are  the  materials  and  proportions 
of  a  good  compost,  recommended  by  Abercrom- 
bie:— pf  top-spit  sandy  loam,  from  an  upland  pas- 
ture, oiie-thir(l  p4rt;  unexhausted  brown  loam  from 
a  garden,  one-fourth  part;  scrapings  of  roads,  free 
from  clay,  and  repaired  with  gravel  or  slate,  one- 
sixth  part;  vegetable  mould,  or  old  tan  reduced  to 
earth,  or  rotten  stable-dung,  one-eighth  part;  shell 
marl  or  mild  lime,  one-twelfth  part.  The  border! 
to  be  from  3  to  5  feet  in  depth,  and,  where  practi- 
cable, not  less  than  4  feet  wide  in  surface  within 
the  house,  communicating  with  a  border  outside 
the  building,  of  not  less  than  ten  feet  wide. 
'/'o  choose  the  plants. 

Vines  are  to  be  had  in  the  nurseries,  propagated 
either  from  layers,  cuttings,  or  eyes;  and,  provided 
the  plants  be  well  rooted,  and  the  wood  ri\)e,  it  is 
a  mailer  of  indifference  from  which  class  the  choice 
is  made. 

Speedy  mode  of  storinq'  a  nexo  grape  house. 

This  mode  is  only  to  be  adopted  where  a  vinery 
previously  exists  in  the  garden,  or  where  there  is 
a  friend's  vinery  in  the  neighbourhood. 

In  the  end  of  June  or  beginning  of  July,  when 
the  vines  have  made  new  shoots  from  10  to  12  feel 
long,  and  about  the  time  of  the  fruit  setting,  selecl 
any  supernumerary  shoots,  and  loosening  theia 
from  the  trellis, bend  them  tlown  so  as  to  make  then 
form  a  double  or  flexure  in  a  pot  filled  with  earth, 
generally  a  mixture  of  loam  and  vegetable  mould, 
taking  care  to  make  a  portion  of  last  year's  wood, 
containing  a  joint,  pass  into  the  soil  in  the  pot 
The  earth  is  kept  in  a  wet  state:  and,  at  the  samt 
time,  a  moist  warm  air  is  ■naintained  in  the  house 
In  about  ten  days,  roots  are  found  to  have  proceed 
ed  plentifully  from  the  joint  of  last  year's  wood 
and  these  may  be  seen  by  merely  stirring  the  sur- 
face of  the  earth;  or  sometimes  they  may  be  ob- 
served penetrating  to  its  surface.  The  layer  may 
now  be  safely  detached,  very  frequently  it  contains 
one  or  two  bunches  of  grapes,  which  continue  to 
grow  and  come  to  perfection.  A  layer,  cut  off"  in 
the  beginning  of  July,  generally  attains,  by  the 
end  of  October,  the  length  of  15  or  20  feet.  A 
new  gfa[)e-house,  therefore,  might  in  this  way  be 
as  coinplelely  furnished  with  plants  in  thi-ee 
months,  as  by  the  usual  method,  above  described, 
in  three  years. 

Jinother  mode. 

A  mode  of  more  general  utility  than  the  forego- 
ing, is  to  select  the  plants  in  the  nursery  a  year 
before  warned,  and  to  order  them  to  be  potted  in- 
to very  large  pots,  baskets,  or  tubs,  filled  with  tlie 
richest  earth,  and  plunged  into  a  tan  bed.  They 
will  thus  make  shoots,  which,  the  first  year  aftei 
removal  to  Ihe.r  final  destination,  will,  under  or- 
dinary circumstances,  produce  fruit. 
To  prune  and  tram  vines. 

The  methods  of  pruning  established  vines  ad- 
mit of  much  diversity,  as  the  plants  are  in  diffei>- 
ent  situations.  Without  rtckoning  the  cu'ting 
down  of  young  or  weak  plants  alternately,  to  the 
lowermost  summer  shoot,  v.hich  is  but  a  tempora- 
ry course,  three  different  systems  of  pruning  arc 
adopted. 

The  first  is  applicable  only  to  vines  out  of  doors; 
but  it  may  be  transfen-ed  to  plants  in  a  vinery, 
without  ai'y  capital  alteration.  In  this  method 
Oiie  perpendicular  leader  is  trained  from  the  stem, 
at  the  side  of  which,  to  the  right  and  left,  the 
ramifications  spring.  Soon  after  the  growing  sea- 
son has  commenced,  such  rising  shoots,  as  are 
either  in  fruit  or  fit  to  be  retained,  or  are  eligibly 
placed  for  mother-bearers  next  season,  are  laid  in, 
eillier  horizontally,  or  with  a  slight  diagonal  '-"se, 
ac  SI  melhing  less  than  a  foot  distance,  meastariDg 


HORTICULTURE. 


2t*. 


trorn  one  bearinjj  shoot  to  the  next:  the  rising 
shoots,  iiiteiiili-d  to  Ibrtn  young  wood,  siiould  be 
taken  as  near  llie  origin  of  tiie  branch  as  a  good 
one  o^'i'fs,  to  lillow  of  cutting  away,  be\  ond  tlie 
adopted  lateral,  a  greater  cjuantity  of  liie  branch, 
its  it  becoi.ies  old  wood;  the  new-sprung  laterals, 
not  wanted  for  one  of  these  two  objects,  are  pinch- 
ed off".  The  treatment  of  those  retained,  during 
the  rest  of  the  summer,  thus  diflTers: — As  l.ie  shoots 
in  bearing  extend  in  growth,  they  are  kept  stopped 
about  two  eyis  heyond  the  fi'uit: — the  coronate 
shoots,  cultivated  merely  to  enlai'ge  the  provision 
of  wo'id,  are  divested  of  embryo  bunches,  if  they 
show  any;  but  are  trained  at  full  length  as  they  ad- 
vance dui'ing  the  summer,  until  they  reach  the  al- 
lotted boivids.  In  the  wiutei-pruning,  there  will 
tlius  be  a  good  choice  of  mother-bearers.  That 
nearest  ihe  origin  of  the  former  is  retained,  and 
the  others  on  the  same  branch  are  cut  away:  the 
'rest  of  the  blanch  is  also  taken  off",  so  that  the  ohl 
wood  may  terminate  uith  the  adopted  lateral:  the 
adopted  shoot  is  then  shortened  to  two,  three,  four, 
or  more  eyes,  according  to  its  place  on  the  vine, 
its  own  strength,  or  the  strength  of  the  vine.  The 
lower  shouts  are  pruned  in  the  shortest,  in  order 
to  kee[)  the  means  of  always  supplying  young  wood 
at  the  bottom  of  the  tree. 

Second  method. 

The  second  method  is  to  head  the  ni^Uiral  lea<Ier, 
so  as  to  cause  it  to  throw  out  two,  three  or  more 
principal  clioots;  these  are  trained  as  leading 
braiches;  and  in  the  winter-i)runing  are  not  re- 
duced, unless  to  shape  them  to  the  limits  of  the 
house,  or  unless  the  plant  appears  too  weak  to  sus- 
tain them  at  leiiglh.  Laterals  from  these  are  cul- 
tivated about  twelve  inches  apart,  as  mother-bear- 
ers; those  in  fruit  are  stopped  in  summer,  and  af- 
ter the  fall  of  the  leaf  are  cut  into  one  or  two  eyes. 
From  the  i.pi)earance  of  the  mother-bearers,  thus 
shortened,  this  is  called  spur-i)ruiiing. 
'J'hir,.  met/tod. 

The  third  plan  seems  to  flow  from  taking  the 
second  as  a  foundation,  in  having  more  than  one 
aspiring  leader;  and  from  joining  the  superstruc- 
t'lre  of  the  first  system  imiiiediately  to  this,  in  re- 
serving well-placed  shoots  to  come  in  as  bearing 
wood.  Thus,  supposing  a  stem,  which  has  been 
headed,  to  send  up  four  vigo"ous  competing  lead- 
ers, two  are  suffered  to  bear  fruit,  and  two  are  di- 
vested of  such  buds  as  break  into  clusters,  and 
trained  to  the  length  of  10,  12,  15  feet,  or  more, 
for  mother-bearers,  which  have  borne  a  crop,  are 
cut  down  to  within  two  eyes  of  the  stool  or  legs, 
according  to  the  strength  of  the  plant;  while  the 
reserved  shoots  lose  no  more  of  their  tops  than  is 
iiecessary  to  adjust  them  to  the  trellis. 
I'd  prune  vines  to  advantage. 

[n  pruning  vines,  leave  some  new  branches  every 
Vear,  and  take  away  (if  too  many)  some  of  the 
old,  v\hich  will  be  of  great  advantage  to  the  tree, 
airi  much  increase  the  quantity  of  fruit.  When 
yo\i  trim  your  vine,  leave  two  knots,  and  cut  them 
off"  the  next  time;  for  usually  the  two  buds  yield  a 
bunch  of  gra[)es.  Vines,  thus  pruned,  have  been 
known  to  bear  abundantlj',  whereas  others,  that 
have  been  cut  close  to  please  the  eye,  have  been 
almost  barren  of  fruit. 

To  mature  grafjes  by  incision  of  the  vine  baric. 

It  is  not  of  mu(di  consequence  in  what  part  of 
the  tree  the  incision  is  matle;  but  in  case  the  'ruiik 
is  very  large,  the  circles  ought  to  be  made  in  the 
smaller  branches.  All  shoots,  which  come  out 
from  the  root  of  the  vine,  or  from  the  front  of  the 
trunk,  situated  below  ihe  incision,  must  be  I'emov- 
«.('  as  often  as  they  appear,  unless  beax.ng  wood  is 
particularly  wanted  to  fill  up  the  lower  part  of  the 
wall  in  which  case  one  or  two  shoots  may  be  left. 
i  N 


Vines  growing  in  forcing  houses  are  equally  im- 
proved in  point  of  size  and  flower,  as  well  as  madf 
to  ripen  earlier,  l)y  taking  away  circles  of  liark 
The  lime  for  doing  this  is  when  the  fruit  is  set, 
and  the  berries  are  ab'iut  the  size  of  small  shot. 
The  removeil  circles  may  here  be  made  widei  than 
on  vines  growing  in  the  open  air,  as  the  bark  is 
sooner  renewed  in  forcing  houses,  owing  to  the 
warmth  and  moisture  in  those  places.  Half  an 
inch  will  not  be  too  great  a  width  to  take  off"  in  a 
circle  from  a  vigorous  growing  vine;  but  I  do  not 
recommend  the  operation  to  be  peiformed  at  all  in 
weak  trees. 

This  practice  nay  be  extended  to  other  fruits, 
so  as  to  hasten  their  maturity,  especially  figs,  >n 
which  there  is  a  most  abundant  how  of  returning 
sap;  and  it  demonstrates  to  us,  why  old  trees  are 
more  disposed  to  bear  fruit  than  voung  ones  Mil- 
ler informs  us,  that  vineyards  in  Italy  are  thought 
to  improve  eveiy  year  by  age,  till  they  are  50  years 
old.  For  as  trees  become  old,  the  returning  ves- 
sels do  not  convey  the  sap  into  the  roots  with  the 
same  facility  they  did  when  young.  Thus,  by  oc- 
casionally removing  circles  of  bark,  we  only  antici- 
pate the  process  of  nature.  In  both  cases,  a  s*ag- 
nation  of  the  true  sap  is  obtained  in  the  fruiting 
branches,  and  the  redundant  nutriment  then  passes 
into  the  fruit. 

It  often  happens  after  the  circle  of  bark  has  been 
removed,  a  small  portion  of  the  inner  bark  adheres 
to  the  alburnum.  It  is  of  the  utmost  importance 
to  remove  this,  though  ever  so  small,  otherwise, 
in  a  very  short  space  of  time,  the  communication 
is  again  established  with  the  roots,  and  little  or  no 
eft'ect  produced.  Therefore  in  about  ten  days  aftei 
the  first  operation  has  been  performed,  look  at  the 
part  from  whence  the  bark  was  removed,  and  sepa- 
rate any  small  i)ortioii  which  may  have  escaped  the 
knife  the  first  time. 

To  prevent  the  dropping  off  of  grapes. 

Make  a  circular  incision  in  the  wood,  cutting 
away  a  ring  of  bark,  about  the  brendth  of  the 
l'2th  of  an  inch.  The  wood  acquires  greater  size 
about  the  incision,  and  the  oi)eration  accelerates 
the  maturity  of  the  wood,  and  that  of  the  fruit 
likewise.  The  incision  should  not  be  made  too 
deep,  and  further  than  the  bark,  or  it  will  spoi. 
both  in  the  wood  and  the  fruit. 

To  retard  the  sap. 

At  "-ertain  periods,  prev(;ntiiig  or  retarding  the 
mounting  of  the  saj),  tends  to  produce  and  ripen 
the  fruit.  An  abundance  of  sap  is  found  to  increase 
the  leaf  buds  and  decrease  the  flower  buds.  A  pro- 
cess to  retard  sap  has  long  been  employed  in  the 
gardens  of  Montreuil.  The  practice  is  to  divari- 
cate the  sap  as  near  the  root  as  may  be,  by  cutting 
off  the  main  stem,  and  training  two  lateral  branch- 
es, from  which  the  wall  is  to  be  filled. — Another 
process  of  interrupting  the  rising  of  the  sap,  by 
separating  the  bark,  has  been  long  in  practice  in 
vine-forcing  houses;  this  is  done  when  the  grapes 
are  full  grown,  and  is  found  to  assist  the  hark  in 
diminishing  the  aqueous,  and  increasing  the  sac- 
charine juice. 

2%  destroy  insects  in  vines. 

The  red  spider  is  the  grand  enemy  to  the  vine; 
after  every  winter's  pruning  and  removal  of  the 
outward  rind  on  the  old  wood,  anoint  the  branches, 
shoots  and  trellis,  with  the  following  composition, 
the  object  of  which  is  the  destruction  of  tlieir  eggs 
or  larvae: — 

Soft  soap,  2  lbs.  flour  of  sulphur,  2  lbs.  leaf  of 
roll  tobacco,  2  lbs.  uux  vomica,  4  oz.  turpentine, 
1  English  gill. 

Boil  the  above  in  8  English  gallons  of  soft  river 
water,  till  it  is  reduced  to  six. 

Lay  on  this  composition,   milk   war.n,  with  * 


898 


UNIVERSAL  RECEIPT  BOOK. 


painter's  anish:  then  with  a  S|>onge  carefully  anoint 
every  br-tiich,  slioot,  and  bud;  being  sure  to  rub  it 
well  in*-^  every  joint,  hole,  and  angle.  If  the 
house  is  much  infected,  the  walls,  flues,  rafters, 
ix.c.  are  also  to  be  painted  over  with  the  same 
liquor.  "Watering  over  the  leaves  and  fruit  at  all 
limes,  except  the  ripening  season,  is  the  preventive 
recommeiHled,  and  which  all  gardeners  approve. 
To  protect  grapes  from  wasps. 

Plant  near  tlie  grapes  some  yew-trees,  and  the 
wat|>3  will  so  far  prefer  the  yew-tree  berries,  as 
wholly  to  neglect  the  grapes. 

To  take  off  superfiuous  suckers  from  shnibs. 

Many  flowering  shrul)s  put  ort  strong  suckers 
from  the  root,  such  as  lilacs,  syringa,  and  some  of 
the  kinds  of  roses,  which  take  greatly  from  the 
strength  of  the  mother  plant,  and  which,  if  not 
wanted  for  the  purpose  of  planting  the  following 
season,  should  be  twisted  off,  or  otherwise  de- 
stroyed. 

To  renovate  old  apple  trees. 

Take  fresh  made  lime  from  the  kiln,  slake  it 
well  with  water,  and  well  dress  the  tree  wiih  a 
brush,  and  the  insects  and  moss  will  be  completely 
destroyed,  the  outer  rind  tall  off",  and  a  new, 
smooth,  clear,  iiealthy  one  formed,  and  the  tree 
assume  a  most  healihy  appearance  and  produce 
the  finest  fi'uit. 

Treatment  of  apple  trees. 

The  limbs  of  apple  trees  are  recommended  by 
some  to  be  brushed  all  over  in  the  midst  of  sum- 
mer: but  it  is  difiicult  to  brush  the  brandies  of 
trees  when  the  fi-uit  is  upon  them.  Instead  of 
orushing  the  trees  in  summer,  as  soon  as  the  leaves 
nave  fallen,  every  tree  should  he  caiefully  and 
freely  pruned,  this  will  open  a  passage  to  the  sun 
and  air,  and  will  contribute  to  health  in  the  future 
season.  In  addition  to  this,  says  a  correspondent 
of  the  Monthly  Magazine  for  1820,  1  should  re- 
eomraend  brushing  off  the  moss  and  cutting  out 
the  cankered  parts  at  any  season  this  is  convenient, 
and  1  further  recommend  the  tree  to  be  anointed 
some  feet  from  the  ground  wiih  a  composition  of 
sulphur  and  goose  oil,  and,  uidess  the  orchard  is 
ploughed,  which  is  vtiy  much  the  case  in  Shrop- 
shire and  Herefordshire,  the  soil  should  be  opened 
at  the  roots. 

To  render  nev)  pippins  productive. 

To  render  it  more  hardy,  the  fari.ia  of  the  pip- 
pin should  be  introduced  to  the  flower  of  the  Sibe- 
rian crabb,  whereby  a  mule  is  produced,  which 
ripens  in  cold  and  exposed  situations,  yet  retaijis 
the  rich  flavour  of  the  other  parent.  But  these 
hybrid,  or  mule  productions,  in  a  few  generations 
return  to  the  character  of  the  one  or  the  other  va- 
riety. A  most  excellent  variety  of  this  apple,  call- 
ed the  Dijwnton  pippin,  has  been  obtained  by 
introducing  the  farina  of  the  golden  to  the  female 
flower  of  the  orange  pippin,  ind  the  progeny  is 
more  hardy  than  either  parent. 

To  obtain  early  fruit  by  exhibiting  the  trees. 

Mr  Knight,  having  trained  the  branches  of  an 
apple  tree  against  a  southern  wall,  in  winter 
loosened  them  to  their  utmost,  and  in  spriiig,  when 
the  fiowet-buds  began  to  appear,  the  brandies  wei'e 
again  trained  to  the  wall.  The  blossoms  soon  ex- 
panded, and  produced  fruit,  which  early  attained 
perfect  nUiturity;  and,  what  is  more,  the  seeds  from 
their  fruits  afforded  plants,  which,  partaking  of  the 
quality  of  the  parent,  ripened  their  fruit  very  con- 
siderably earlier  than  other  treer  raised  at  the  same 
time  from  seeds  of  the  same  fruit,  which  had  grown 
ill  the  on-hard. 

To  hasten  the  ripening  of  ■wall-fruit. 

Painting  the  wall  with  black  paint,-  or  laying  a 
ft  imposition  of  tlie  same  colour,  produces  not  only 
more  in  quantitj',  in  the  pioporlion  of  live  to  three, 


but  the  quality  is  also  superior  in  size  and  flavout 
to  that  which  grows  against  the  walls  of  the  natura 
colour.  But  the  trees  must  be  clear  of  insects,  or 
>hey  will  thrive,  from  the  same  cause,  more  than 
the  fruit. 

To  preserve  plants  from  frost. 

Before  the  plant  has  been  exposed  to  the  sun,  or 
thawed,  after  a  night's  frost,  sjirinkle  it  well  wit! 
spring-water,  in  which  sal-ammoniac  or  commor 
salt  lias  been  infused. 

To  engraft  the  coffee  tree. 

Plant  in  small  hampers,  during  the  rainy  season, 
young  plants  raised  by  seed,  when  they  ar^^  fron> 
12  to  18  inches  high.  Place  them  in  the  jhade, 
until  they  are  quite  recovered,  tlien  remoie  thera 
in  the  hampers,  respectively,  to  the  foot  of  the 
coffee  trees  chosen  for  the  mother  plants,  which 
ought  to  be  of  the  most  healthy  and  productive 
kind. 

These  latter  should  he  cut  down  to  within  3  of 
4  inches  of  the  ground,  to  make  theirj  throw  out 
new  wood  near  their  roots.  It  is  thofe  shoots  which 
are  grafted,  when  they  are  about  a  foot  or  15  in- 
ches long,  upon  the  seedling  plants  in  the  hampers 
placed  round  the  mother  jilants.  The  hampers 
should  be  in  part  buried  in  the  ground,  to  preserve 
the  earth  within  them  moist. 

There  are  several  ways  of  performing  the  opera- 
tion of  grafting;  but  we  shall  give  only  the  two 
following,  which  seem  most  likely  to  answer  the 
purpose,  without  calling  upon  the  cultivator  to 
pursue  too  complex  a  process: — 

1st.  Draw  together  the  stem  of  the  plant  in  the 
hamper,  and  one  of  the  branches  of  the  mother 
plant.  Then  make  a  longitudinal  incision  on  each 
of  them,  of  the  same  lengtn:  bring  the  two  in- 
cisions together,  so  that  one  wound  covers  the 
other;  bind  them  iirmly  together,  and  finallv  cover 
them  with  a  mixture  of  clayey  earth  and  cow  dung. 
It  would  be  useful  to  cut  off  the  top  of  the  plant  in 
the  hamper,  in  order  to  lorce  tlie  sap  into  the 
branch  of  the  mother  plant. 

2d.  Draw  together  the  tree  in  the  hamper  ana 
the  branch  of  the  mother  plant,  as  before;  and  take 
oft'  from  3  to  8  inches  of  the  head  of  the  former. 
,  Then  make  a  triangular  incision  upon  this  cut,  and 
a  similar  one  on  the  brancii  of  the  mother  plant, 
to  unite  the  two  wounds;  make  them  fast  together, 
and  cover  them  with  the  same  composition  as  be- 
fore; then  place  the  branch  upright  by  means  of  a 
prop.  When  the  parts  are  firmly  knit  together, 
cut  the  branch  away  from  the  mother  plant,  and 
the  engrafting  is  completed. 

Young  trees,  thus  engrafted,  after  remaining  one 
or  two  years  in  the  nursery,  should  be  removed  to 
the  plantation  they  are  designed  for.  Th'S  method 
is  highly  useful  to  the  fruit  trees  which  ao  not  pro- 
pagate, with  all  their  best  qualities,  by  means  of 
seed.  In  the  same  manner,  excellent  varieties  of 
spice  trees  may  be  raised  from  plants  propagated 
by  seed. 

To  preser^te  fruit  trees  in  blossom  from  frost. 

Surround  the  trunk  of  the  tree  in  blossom  with 
a  wisp  of  straw  or  hemp.  The  end  of  this  sink 
by  means  of  a  stone  tied  to  it,  in  a  vessel  of  spring 
water  at  a  lif-k-  distance  from  the  tree.  One  ves- 
sel will  .lonveniently  serve  two  trees;  or  tlie  cord 
•nay  be  lengthened  so  as  to  surround  several  before 
Its  end  is  plunged  into  the  water.  It  is  necessaiy 
that  the  vessel  should  be  placel  in  an  open  sit'i»- 
tion  out  of  the  reach  of  any  shade,  so  that  the  it  isX 
may  produce  all  its  etlects  on  the  water  by  means 
of  the  cord  communicating  with  it. 

Chinese  mode  of  propagating  fndt  trees. 
Strip  a    iiig   of  baik,    about  an   incli    in    wiatfi, 
from  a  bearing  branch,  surround  the  place  with  a 
ball  of  fat  earth  or  loam,  bound  fast  to  the  branclj 


HORTICULTURE. 


29.« 


with  a  piece  of  matting:  over  this  they  suspend  a 
pot  or  horn,  with  water,  ha'inga  small  hole  in  the 
bottom  just  sufficient  to  let  the  water  drop,  in  or- 
der to  keep  the  earth  constantly  moist.  The 
branch  throws  new  roots  into  the  earth  just  above 
the  place  wliere  the  I'iug  of  baric  was  stripped 
ort".  The  operation  is  ])erformed  in  the  spring, 
and  the  hrancli  is  sawj)  olV  and  put  into  the  ground 
at  the  fall  of  the  leaf.  'I'he  following  year  it  will 
hear  fruit. 

This  mode  of  propagating,  not  only  fruit  trees 
but  plants  of  every  description,  received  particular 
attention  from  the  editor  while  in  China,  and  has 
since  been  practised  by  him  in  this  country  with 
never  failing  success.  The  mode  he  has  adopte(! 
is  this: — A  common  tin  cup  has  a  round  hole 
punched  in  the  bottom,  a  little  larger  than  will 
admit  the  stem  of  the  l>ranch  it  is  intended  to  re- 
ceive. A  slit  is  then  to  be  made  from  the  edge 
down  one  side  and  along  the  bottom  to  the  central 
apertne.  The  two  sides  can  thus  be  separated  so 
as  to  let  in  the  branch  without  injury;  it  is  then 
closed  up,  the  cup  filled  with  loom  mixed  with 
chopped  moss,  and  another  cup  or  gourd  pierced 
with  a  small  hole  suspended  from  a  branch  above. 
This  is  to  be  ke[)t  fille<l  willi  water.  The  time  to 
do  this  is  in  the  spring  just  before  the  sap  rises. 
In  the  fall  the  limb,  as  before  staled,  is  to  be  taken 
off  below  tlie  cup  and  planted,  with  all  the  earth 
tliat  adheres  to  the  roots. 

7'o  heal  vtonnds  in  trees. 

This  raethoil  consists  in  making  a  varnish  of 
common  linseed  oil,  rendered  very  drying,  by 
boiling  it  for  the  space  of  an  hour,  with  an  ounce 
of  litharge  to  each  pound  of  oil,  mixed  with  cal- 
cined bones,  pulverized  and  sifted,  to  the  consis- 
tence of  an  almost  liquid  paste.  With  this  paste 
the  wounds  are  to  be  covered,  by  means  of  a  brush, 
after  the  bark  and  other  substance  have  been  pared, 
so  as  to  render  the  whole  as  smooth  and  even  as 
possible.  The  varnish  must  be  applied  in  dry 
weather,  in  order  that  it  may  attach  itself  properly. 
Composition  fur  Iceiding  -wounds  in  trees. 

Take  of  dry  poundeil  chalk,  3  measures;  and  of 
conunon  vegetable  tar,  1  measure;  mix  them  tho- 
roughly, and  b'oil  them,  with  a  low  heat,  till  the 
composition  becomes  of  the  consistency  of  bees- 
wax; it  may  be  preserved  for  use  in  this  state  for 
any  length  of  time.  If  chalk  caimot  conveniently 
be  got,  dry  brick-dust  may  be  substituted.  After 
the  broken  or  decayed  limb  has  been  sawed  off, 
the  whole  of  the  saw  cut  must  be  very  carefully 
pared  away,  and  the  rougu  edges  of  the  bai-k,  in 
particular,  must  be  made  ijuite  smooth:  the  doing 
of  this  properly  is  of  great  consecjuence;  then  la}' 
on  the  above  composition,  hot,  about  the  thickness 
of  half-a-crown,  over  the  wounded  place,  and  over 
the  edges  of  the  surrounding  bark;  it  should  be 
spread  with  a  hot  trowel. 

To  p,  opagate  /lerb.i  by  s'ips  and  cuttings. 

Many  kinds  of  pot-herbs  may,  in  July,  be  pro- 
pagated by  cuttings  orslii)s,  which  may  be  planted 
out  to  nurse  on  a  shady  border  for  a  few  weeks,  or 
till  they  have  struck  root,  and  may  then  be  planted 
out  where  they  are  to  remain.  If  made  about  the 
middle,  or  end  of  the  mouth,  they  will  be  ready 
for  transplanting  before  the  end  of  August,  and  in 
tViatcase  will  be  well  established  before  the  winter. 
The  kinds  are  marjoram,  mint,  sage,  sorrel,  tansy, 
"nrragons,  and  thyme. 

To  prevent  llie  groiuth  of -weeds  round  young  fndt 
trees. 

To  diminish  the  growth  of  weeds  round  fruit 
trees,  spread  on  the  ground  round  the  fresh  trans- 
planted trees,  as  far  as  the  roots  extend,  the  refuse 
Ltalks  of  flax  after  the  fibrous  parts  have  been  sepa- 
li'Ved.     This  gives  them  very  surprising  vigour,  as 


no  weeds  will  grow  under  flax  refuse,  and  the  earth 
remains  fresh  and  loose.  Old  trees  treated  in  the 
same  manner,  when  drooping  in  an  orchard,  will 
recover,  and  push  out  vegerian  shoots.  In  place 
of  flax  stalks,  the  leaves  which  foil  from  tiees  in 
autumn  may  be  substituted,  but  they  must  bi  co- 
vered with  waste  twigs,  or  any  thing  else  that  can 
prevent  the  wind  from  blowing  them  awav. 
To  avoid  the  bad  effects  of  iron  nails, &c.  on  fndt 
trees. 

It  often  happens  that  some  of  the  limbs  of  fruiJ 
trees,  trained  against  a  wall,  are  blighted,  and  die; 
while  others  remain  in  a  healthy  and  flourishing 
state.  This  has  hitherto  been  erroneously  attribu- 
ted to  the  effects  of  lightning;  but  from  closer  ob- 
servation, and  from  several  experiments,  it  has 
been  found  to  arise  from  the  corroding  effects  of 
the  nails  and  cramps  with  which  trees  in  this  situa- 
tion are  fastened.  To  avoid  this  inconvenience, 
therefore,  it  requires  only  to  be  careful  in  ]n'event- 
ing  the  iron  from  coming  in  contact  with  the  bark 
of  the  trees. 

To  destroy  moss  on  trees. 

Remove  it  with  a  hard  scrubbing  brush  in  Feb-  , 
ruary  and  March,  and  wash  the  trees   with  cow 
dung,  urine,  and  soap-suds. 

To  protect  trees  and  shriibs  from  the  attack  of 
hares. 

Take  three  pints  of  melted  tallow  to  one  of  tar, 
and  mix  them  well  together,  over  a  gentle  fire.  In 
November,  take  a  small  brush,  and  go  over  the 
rind  or  bark  of  the  trees  witli  a  mixtuie,  in  a  milk 
warm  state,  as  thin  as  it  can  be  laid  on  with  the 
brush.  This  coating  will  not  hinder  the  juices  or 
sap  expanding,  in  the  smallest  degree.  Its  efficacy 
has  been  proved,  by  api)lying  the  liquid  to  one  tree 
and  missing  another,  when  the  latter  has  been  at- 
tacked, and  the  former  left.  During  five  years* 
experience,  of  the  besmeared,  the  first  two  years, 
not  one  was  injured  afterwards.  If  all  the  bark 
were  properly  gone  over  with  the  mixture,  they, 
probably,  would  not  need  any  more  for  some  years. 
To  prevent  the  propagation  of  insects  mi  apple 
trees. 

Let  a  hard  shoe  brush  be  applied  to  ever}'  infected 
limb,  as  if  it  were  to  coach  harness,  to  get  off  the 
dirt,  after  which,  with  the  tin  box  and  brush,  give 
the  limbs  a  dressing,  leaving  them  exposed  to  the 
sun,  to  inhale  the  efficacy  of  the  application.  This 
should  be  repeated  occasionally  during  the  sum- 
mer, choosing  always  a  dry  time,  and  warm  clear 
sunshine. 

To  prevent  the  ravages  of  the  gooseberry  catei^pil 
lar. 

The  only  remedy  is  by  placing  something  about 
the  stem,  or  among  Che  branches  of  the  bush,  the 
smell  jf  which  is  obnoxious  to  flies,  and  wijich 
they  will  not  approach;  the  smell  of  coal-tar  is 
said  to  keep  off  the  caterpi.iars;  the  fact  is,  that 
it  kept  off  the  fly.  The  practice  is  to  wi<.p  a  beam 
or  twist  of  seed,  strongly  impregnated  with  this 
strong-scented  bitumen,  round  the  stem  of  the 
bush:  and  no  caterpillar  will  touch  a  leaf. 

Other  remedies  are  used,  such  as  soap-suds 
thrown  over  the  bushes,  lime,  chimney-soot,  and  a 
strong  decoction  of  elder-leaves;  but  who  can  eat 
gooseberries  and  currants  after  they  have  been  he-, 
smeared  with  such  filthy  materials?  keeping  off  the 
P_  by  the  smell  of  something  which  is  disagreea- 
ble to  it,  goes  to  the  root  of  the  evil  at  once,  and 
there  is  nothing  in  the  smell  of  coal-tar  which  cau 
excite  a  prejudice  in  the  most  delicate  stomach. 
Another  method. 

A  few  small  pits  or  holes,  from  12  to  15  inches 
deep,  being  dug  Among  the  bushes,  at  convenient 
distances,  all  the  surface  mould  immediately  under 
and  near  to  the  bushes,  wherein  the  greatest  quan~ 


300 


UNIVETISAL  RECEIPT  BOOK.. 


titv  of  sliclls  is  likely  to  be  deposited,  is  taken  off 
with  a  common  j;;ar(k-n  lioe,  and  buried  in  these 
noles  or  pits;  after  which  the  whole  surface  is 
carefully  dug  over,  to  a  considerable  depth. 
VVhere%er  these  o])erations  are  properly  perform- 
ed, no  apprehension  of  loss  from  this  kimi  of  cater- 
pillar need  be  entertained. 

To  cure  the  disease  in  apple  trees. 
Brush  oft"  the  wiiite  down,  clear  off  the  red  stain 
underneath  it,  and  anoint  the  places  infected  with 
a  liquid  mi.\ture  of  train  oil  and  Scotch  snuff. 
Another  method. 
Orchards  are  occasionally  much  injured  by  an 
;nsect  appearing  like  a  white  efflorescence;  wl.en 
bruised  between  the  fingers  it  emits  a  blood  red 
fluid.     Mix  a  quantity  of  cow-dung  with   human 
urine,  to  the  consistence  of  paint,  and  let  the  in- 
fected trees  be  anointed  with  it,  about  the  begin- 
ning of  March. 

Tq  cure  the  canker  in  apple  trees. 
The  only  means  of  preventing  the  canker  worm, 
which  destroys  the  young  fruit,  and  endangers  the 
life  of  the  tree,  when  discovered,  and  which  in 
many  instances  has  proved  to  be  effectual,  was  en- 
circling tiie  tree,  about  knee  high,  with  a  streak 
of  tar,  early  in  the  spring,  and  occasionally  adding 
a  fresli  coat. 

In  other  trees. 
Cut  them  off  to  the  quick,  and  apply  a  piece  of 
sound  bark  from  any  other  tree,  and  hind  it  on 
with  a  iian.  el  roller.  Cut  off  the  canker,  and  a 
new  shoot  will  grow  strong,  but  in  a  year  or  two 
you  will  find  it  cankered. 

To  cure  ulcers  in  elm  trees. 
The  re.nedy  consists  in  boring  every  tree  at- 
tacked by  the  disease,  at  the  ulcer  itself;  and  in 
applying  a  tube  to  the  hole  occasioned  by  the 
borei-,  penetrating  about  9  lines  in  depth.  The 
sound  trees,  whicii  are  also  bored,  afford  no  liquor, 
whereas  those  that  are  ulcerated  afford  it  in  great 
abundance,  increasing  particularly  in  fine  weather, 
ind  wiien  the  wound  is  exposed  to  the  south. 
Stormy  weatiier,  and  great  winds,  stop  the  affu- 
sion. In  this  manner  the  ulcers  dry  and  heal  in 
48  hours. 

To  cleanse  orchard  trees  by  lime. 
The  use  of  lime  has  been  highly  recommended  in 
the  dressing  of  old  moss-eaten  orchard  trees. 
Some  fresh  made  lime  being  slaked  with  water, 
and  some  old  worn  out  apjjle-trees  well  dressed 
with  it  with  a  brush,  the  result  was,  that  the  in- 
sects and  moss  were  destroyed,  the  outer  rind  fell 
off,  and  a  new,  smooth,  clear,  liealthy  one  formed; 
the  trees,  although  20  years  old,  assuming  a  most 
healthy  appearance. 

To  cure  blight  in  fruit  trees. 
A  smothering  straw-fire  should  be  made  early  in 
October,  in  calm  weatiier,  under  each  tree,  and 
kept  up  during  an  nour  or  nAore.  This  done, 
scrape  the  moss  and  other  impurities  from  the 
trunk,  and  from  every  obscure  hole  and  corner;  set 
your  ladders  to  the  branches,  carefully  cleaning 
them  in  the  same  way,  taking  from  the  remaining 
leaves  every  web,  or  nidus,  ot  insects,  if  need  be, 
wash  the  trunk,  and  all  the  larger  wood,  with  a  so- 
lution of  lime  and  dung.  Last  of  all,  it  is  neces- 
sary to  destroy  the  insects,  or  eggs,  which  may 
have  dropped  upon  tlie  ground,  and  may  be  use'"'d 
tp  loosen  the  soil  in  llie  circumference.  In  the 
spring,  or  early  blighting  season,  apply  your  lad- 
ders, make  a  careful  survey  of  every  degree,  and 
act  in  consf.qutnce;  repeat  this  monthly,  picking  off 
all  bligiits  by  hand,  and  using  the  water  engine 
where  abluluni  may  be  necessary.  To  those  who 
nave  fiuil,  or  the  market  profit,  thereof,  every 
orchard  ot  garden,  little  or  great,  will  amply  repay 
such  trouble  <4ud  expense. 


Another  method. 
Trees  newly  transj/laiited,  in  general,  escape  >* 
attacks,  when  other  trees,  of  the  same  kind  ol 
fruit,  grown  in  the  same  situation,  have  been  nearl. 
destroyed.  Peach  and  nectarine  trees  should  b 
dug  lip,  once  in  every  five  or  six  years,  and  replant 
ed  with  fresh  mould.  By  this  method,  a  large 
quantity  of  fruit  of  a  s  iperior  kind  will  be  ob 
tained.  The  covering  of  trees  with  mats,  b> 
almost  totally  depriving  them  of  light,  has  a  ten 
deiicy  to  create  Idight,  which  often  attends  an  ex 
cess  of  heat  or  cold. 

7'o  preserve  apple  trees  from  blight. 
By  washing  the  branches  with  quick  lime  it  will 
preserve  the  trees  from  bli£;(it,  and  insin-e  a  crop; 
those    which    escaped    washing   suffered   from  ttie 
blight,  whilst  the  others  produced  a  good  cr.ip. 
To  prevent  the  blight   or   milde~.j  from   injuring 
orchards. 
Rub  tar  well   into  the   bark  of  the  apple  trees 
about  four  or  six  inches  wide  round  each  ti'^e,  and 
at  about  one  foot  from  the  ground.   This  effectually 
prevents  blight,  and  abundant  crops  are  the  conse- 
quence. 

To  prevent  mildew  on  fruit  trees. 
Take  one  quart  of  watk)'  (a  Russian  spirit  pre- 
pared from  the  distillation  of  rye,  and  resembling 
in  every  respect  the  whiskey  of  Scotland),  two 
pounds  of  powdered  su  phur;  two  ounces  of  cop- 
peras, and  a  small  quantity  of  camphor.  Dissolve 
first  the  camphor,  reiluced  to  jiowder,  gradually  iu 
the  spirit,  then  dissolve  also  the  copperas  in  it; 
then  rub  in  gradually  the  powdered  sulphur  into 
the  solution,  when  tlie  wiiole  will  form  a  mixture 
of  a  thickish  consistence.  The  fruit  trees,  in  the 
spring  of  the  year,  immediately  after  being  cleaned 
and  tied  u|),  are  to  have  their  trunks  and  all  their 
branches  completely  covered  with  this  mixture, 
by  means  of  a  large  painter's  brush. 

'J 'o  prevent  mildeiv  on  peach  trees. 
In  the  months  of  January  and  February,  if  tne 
trees  are  in  a  stunted  or  sickly  state,  take  away  all 
the  old  mould  from  the  roots  as  carefully  as  possi- 
ble, and  |)ut  in  its  place  fresh  rotten  lui  f  fron*  an 
old  pasture,  without  any  dung;  anil  the  trees  will 
not  only  recover  their  health,  but  produce  a  crop 
of  fine  swelled  fruit. 

I'o  prevent  gumming  in  fruit  trees. 
To  prevent  gumming,  or  the  spontaneous  exuda- 
tion of  gum  from  the  trunks  of  fruit  trees,  which 
injures,  to  a  considerable  extent,  the  growth  and 
strength  of  the  tree. 

Take  of  horse  dung  any  quantity,  mix  it  well  up 
with  a  (juantity  of  clay  and  a  little  sand,  so  as  to 
make  a  composition;  then  add  a  quantity  ot  pitch 
tar  (what  is  put  upon  cart  wheels),  and  form  a  wet- 
tish  composition  of  tlie  whole.  The  fruit  trees,  in 
the  spring  of  the  year,  after  they  are  cleaned  and 
tied  \x\),  are  to  have  their  trunks  and  stems  com* 
plelely  bedaubed  or  covered  with  this  >..ixture. 
To  cidtivate  the  cucumber. 
To  produce  cucumbers  at  an  early  season,  is  an 
object  of  emulation  with  every  gardener;  and  there 
is  scarcely  any  person,  who  has  not  his  cucumber- 
bed  in  his  garden.  Cucumbers  are  forced  in  hot- 
beds, pits,  and  hot-houses,  and  the  heat  of  fire, 
steam,  and  dung,  have  been  a[)plied  to  their  cul- 
ture; but  dung  is  the  only  tiling  yet  found  out, 
by  the  heat  of  which  the  cucumber  may  be  advan* 
tageously  cultivated. 

Soil. 
Cucumbers,  like  every  other  plwit,  will  grow  iu 
any  soil,  though  not  with  the  same  degree  of  vigour 
provided   they  be  supiilied  with   a  sufficiency  of 
heat,  light,  wat*  r,  and  air. 

For  early  forcing. 
Abercroinbie  recommends  a  mould  or  couipoil 


HORTICULTURE. 


501 


of  the  fnllowing;  materials: — One-third  ot  rich  top- 
spit  earth,  tVnm  an  uplaml  pasuire,  one-half  of  ve- 
getalile  mould,  and  nne-sixth  of  well  deuotnposed 
horse  diiii!!;,  with  a  small  quantity  of  sand. 

McPhail  used  ve°;elahle  mould,  made  from  a 
mixture  of  the  leaves  of  elm,  lime,  heech,  syca- 
more, horse  and  sweet  chesnut,  spruce  and  Scotch 
fir,  walnut,  laurel,  oak,  evergreen,  oat,  ash,  &c. 
and  among  them  withered  grass,  an»l  weeds  of 
various  sorts.  This  vegetable  mould  is  preferable 
to  any  e*'ier. 

Compose  Ksed  in  Keio  garden. 

Of  light  loam,  a  few  months  from  the  common, 
one-tliird  part;  the  best  rotten  dung,  one-third  part; 
leaf  mould,  and    heath  earth,  etiual   parts,  making 
together  one-third  jiart;  the  whole  well  mixed  for  \ 
use. 

To  form  the  seed. 

If  one  light  fi-ame  will  be  large  enough  for  ordi- 
nary purposes,  choose  a  dry  sheltered  part  of  the 
melon  gi-ound,  and  forma  bed.  When  high  winds 
are  suffered  to  blow  against  a  cucumber  bed,  they 
have  a  very  powerful  effect  on  it;  therefore,  wlien 
a  cucumber  bed  is  about  to  be  formed,  tiie  first  ob- 
ject of  consideration  should  be,  to  have  it  sheltered 
from  the  high  winds  and  boisterous  stormy  wea- 
ther. Having  put  on  the  frame,  and  waited  till 
the  bed  is  fit  for  moulding,  lay  in  5  or  6  inches 
depth  of  the  proper  earth  or  compost. 
Solving. 

Abercrombie  sows  sjme  seeds  in  the  layer  of  the 
earth,  which  he  spreads  over  the  bed,  putting  them 
in  half  an  inch  deep.  He  also  sows  some  seeds  in 
two,  three,  or  more  smaH  pots,  of  the  same  kind 
of  earth,  which  may  be  plunged  a  little  into  that  of 
the  bed. 

To  raise  plants  from  cnttings. 

Instead  of  raising  cucumber  plants  from  seed, 
diey  may  be  laised  fi'om  cuttings,  and  thus  kept  on 
from  year  to  year,  in  the  following  manner: — take 
a  shoot  which  is  ready  for  stopping,  cut  it  off  below 
the  joint,  then  cut  smooth  the  lower  end  of  the 
slioot  or  cutting,  and  stick  it  into  fine  leaf  or  other 
rich  mould,  about  an  inch  deep,  and  give  it  plenty 
of  heat,  and  shade  it  from  the  rays  of  the  sun  till 
it  be  fairly  struck.  Hy  this  method,  cucumber 
plants  may  readily  be  propagated. 

Treatment  till  removed  to  tlie  fniiting'  bed. 

After  sowing,  continue  the  glasses  on  the  frame; 
giving  occasional  vent  above  for  .he  steam  to  eva- 
porate. The  plants  will  be  up  in  a  few  days,  when 
it  will  be  proper  to  admit  air  daily,  but  more 
guardedly,  at  the  upper  ends  of  the  lights.  In 
frosty  weather,  hang  part  of  a  mat  over  'he  aper- 
ture. When  the  plants  are  a  little  advanced,  with 
the  seed  leaves  about  half  an  inch  broad,  take  them 
up,  and  prick  some  in  small  pots  of  light  earth, 
prc.iously  warmed  by  the  heat  of  the  bed.  Put 
three  plants  in  each  pot,  and  insert  them  a  little 
slopingly,  ijuite  to  the  seed-leaves.  Plunge  the 
pots  into  the  earth;  and  prick  some  plants  also  into 
the  earth  of  the  bed.  Give  a  very  little  water  just 
to  the  roots;  the  water  should  be  previously  wai-m- 
ed  to  the  temperature  of  the  bed.  Draw  on  the 
glasses;  but  admit  air  daily,  to  promote  the  growth 
of  the  plants,  as  well  as  to  give  vent  to  the  steam 
rising  in  tne  bed,  by  tilting  the  lights  behind,  from 
balf  an  inch  to  an  inch  or  two  high,  in  pro[)ortion 
to  the  heat  of  the  bed,  and  the  temperature  of  the 
*eather.  Cover  the  glasses  eveiy  night  with  gar- 
den mats,  and  "emove  them  timely  in  the  morn- 
ing. Give  twice  a  week,  once  in  two  days,  or 
daily,  according  to  the  season,  a  very  light  water- 
ing. Keep  up  a  moderate  lively  heat  in  the  bei, 
ay  requisite  linings  of  hot  dung  to  the  sides. 
To  g^iard  the  seeds  from  mice. 

i^y  a  pane  of  glass  over  the  pot  or  pan  till  they 


have  come  up,  and  af'erwards,  at  niglit,  cover »ith  a 
pot  of  etpid  size,  till  the  seed-leaves  have  expand- 
ed, and  the  husks  have  dropped;  for,  until  then, 
the  plants  are  liable  to  be  destroyed.  The  cover, 
however,  should  always  be  removed  by  sun-rise, 
and  be  replaced  in  the  evening.  It  is  at  night, 
these  vermin  generally  commit  their  depredations. 
No  air  need  be  admitted  till  the  heat  begins  to 
rise,  and  steam  begins  to  ajjpear;  but  after  tlial,  the 
light  should  be  tilted  a  little  every  day,  in  whatever 
state  the  vi-eather  mav  be,  until  the  plants  break 
ground.  Air  must  then  be  admitted  with  more 
care;  and  if  frosty,  or  very  d-ill,  the  end  of  a  ma* 
should  be  hung  over  the  0|)ening,  that  the  air  may 
sift  through  it,  and  not  immediately  strike  the 
plants. 

To  transplant  encumbers. 

As  soon  as  the  teed-leaves  of  the  plants  are  fu!. 
!y  expanded,  transplant  them  singly  into  pots  of 
the  4Sth  size,  and  give  a  little  water  and  air  night 
and  day.  The  temperature  for  seedlings  is  from 
65  to  75  degrees.  With  this  neat  and  water,  as 
the  earth  in  the  pots  becomes  diy,  and  a  little  air 
night  and  day,  so  as  to  keep  the  internal  air  in  the 
frame  sweet  and  fluctuating  between  the  degrees 
of  heat  above-mentioned,  the  plant  will  be  fit  for 
finally  transplanting  out  in  one  month,  that  is,  by 
the  1-ith  of  November,  into  the  fruiting  fran»es. 
To  form  t.e  fndtiiig'  bed. 

Begin  to  make  preparations  for  the  fruiting-bed, 
about  three  weeks  before  the  plants  are  ready  io 
be  planted  out  for  good.  The  dung  collectecl,  af- 
ter being  well  worked,  is  made  up  into  a  bed  oi 
about  4  or  5  feet  high,  and  the  frames  and  lights 
set  upon  it.  It  :s  afterwards  ruffered  to  stand  for 
a  few  days,  to  settle,  and  until  its  violent  heat  be 
somewhat  abated,  and  when  it  is  thought  to  be  in 
a  fit  state  for  the  plants  to  grow  in,  its  surface  is 
made  level,  and  a  hill  of  mould  laid  in  just  under 
the  middle  of  each  light,  and  when  the  mould  gets 
warm  the  plants  are  ridged  out  in  it.  After  this, 
if  the  bed  has  become  perfectly  sweet,  and  there 
be  leat  enough  in  it,  and  the  weather  proves  fine, 
the  plants  will  grow  finely. 

To  plant  out. 

When  the  temperature  is  ascertained  to  be  right, 
bring  the  plants  in  their  pots;  turn  over  the  hills 
of  mould,  forming  them  again  properly,  and  then 
proceed  to  planting.  Turn  those  in  pots  clean 
out  one  at  a  time,  with  the  ball  of  earth  whole 
about  the  roots;  and  thus  insert  one  patch  of  three 
plants  which  have  grown  together,  with  t..e  ball 
of  earth  entire,  into  the  middle  of  each  hill,  earth- 
ing them  nearly  around  the  stems.  Also  'Hny  not 
in  pots,  having  been  pricked  iiito  the  eari.i  of  the 
bed,  if  required  for  planting,  may  be  taken  up 
with  a  small  ball  of  earth,  and  planted  similarly. 
With  water  warmed  to  the  air  of  the  bed,  give  a 
very  light  watering  about  the  roots,  and  shut 
down  tlie  glasses  till  next  morning.  Shade  the 
plants  a  little  from  the  mid-day  sun  a  few  days, 
till  they  have  taken  root  in  the  hills,  and  cover  the 
glasses  every  evening  with  lai-ge  mats,  which 
should  be  taken  off  in  the  morning. 

Ale  PliaiVs  method  of  covering  the  frames. 

First,  lay  clean  single  mats  on  the  lights  sn 
length  and  breadth,  nearly  to  cover  the  sashes, 
taking  care  not  to  suffer  any  part  of  the  mats  to 
hang  over  the  sashes  on  or  above  the  linings,  for 
that  would  be  the  means  of  drawing^the  steam  into 
the  frames  in  the  night  time.  On  these  mats 
spread  equally  a  covering  of  soft  hay,  and  on  the 
hay  lay  another  covering  of  single  mats,  upon  which 
are  laid  two,  and  sometimes  three  or  four,  rows 
of  boards,  to  prevent  the  covering  from  being 
blown  off  by  the  winds.  The  mats  laid  on  next 
to  the  glass  are  merely  to  keep  the  seeds  and  dust 

2  A 


302 


UNIVERSAL  RECEIPT  BOOK. 


wtiicli  may  happen  to  be  in  the  hay  from  getting 
^nti)  the  Frames  among  the  plants.  If  the  bed  be 
high,  in  covering  up,  steps  or  sliort  ladders  must 
be  used  by  tliose  whose  office  it  is  to  cover  and  un- 
cover; and  great  care  must  be  taken  not  to  break 
or  iijure  the  glass. 

Setting'  the  fndt. 

The  cucumber  bears  male  and  female  blossoms 
distinctly  on  the  same  plant.  The  latter  only  pro- 
duce the  fruit,  which  appears  first  in  miniature 
close  under  the  case,  even  before  the  flower  ex- 
pands. I'here  is  never  any  in  the  males;  but 
these  are  placed  in  the  vicinity  of  the  females,  «nd 
are  absolutely  necessary,  by  the  dispersion  of 
their  fan  ta,  to  impregnate  the  female  blossom; 
the  fruit  of  which  will  not,  otherwise,  swell  to  its 
full  size,  and  the  seeds  will  be  abortive.  The 
early  plants  under  the  glass,  not  having  the  full 
current  of  the  natural  air,  nor  tlie  assistance  ot 
bees  and  other  winged  insects  to  convey  the  farina, 
the  artificial  aid  of  the  cultivator  is  necessary  to 
effect  the  impregnation. 

At  the  time  of  fructification,  watch  the  plants 
daily;  and  as  soon  as  a  female  flower  and  some 
male  blossoms  are  fully  expanded,  proceed  to  set 
the  fruit  the  same  day.  Take  off  a  male  blossom, 
detaching  it  witli  part  of  the  foot-stalk;  hold  this 
between  the  finger  and  thumb;  pull  away  the  flow- 
er-leaf close  to  the  stamens  and  central  part,  v*hich 
apply  close  to  the  stigma  of  the  female  flower, 
twirling  it  a  little  about,  to  discharge  thereon 
some  particles  of  the  fertilizing  powder.  Proceed 
thus,  to  set  evei-y  fruit,  as  the  flowers  of  both  sorts 
o\)^:n,  while  of  a  lively  full  expansion;  and  gene- 
rally perform  it  in  the  early  part  of  the  day,  using 
a  frcsii  male,  if  possible,  for  each  impregnation,  as 
the  males  are  usually  more  abundant  than  the  fe- 
male blossoms.  In  consequence,  the  young  truit 
will  soon  be  observed  to  swell  freely.  Cucum- 
bers attain  the  proper  size  for  gathering  in  about 
15  or  20  days  from  the  time  of  setting;  and  often, 
in  succession,  for  two  or  three  months  or  more,  in 
the  same  bed,  by  good  culture.  The  above  artificial 
operation  will  be  found  both  necessary  and  eft'ectuai 
in  forcing  the  cucumber,  between  the  decline 
of  autumn  and  May,  while  the  plants  are  mostly 
shut  under  glass.  In  plants,  more  fully  exposed 
to  the  free  air,  the  impregnation  is  effected  mostly 
or  wholly  by  nature. 

To  save  the  seed. 

Select  some  best  summer  fruit,  from  good  pro- 
ductive plants;  which  permit  to  continue  in  full 
growth  till  they  become  yellow.  Then  cut  them 
Irom  the  vine,  and  place  them  upright  on  end,  in 
the  full  sun,  for  two  or  three  weeks;  when  they 
may  be  cut  open,  and  the  seed  being  washed  out 
from  the  pulp,  spread  it  to  dry  and  harden;  then 
put  it  up  in  papers  or  bags  for  future  sowmg.  It 
will  remain  good  many  years;  and  seed  of  three 
or  four  years'  keeping  is  preferable  for  early  frame 
crops. 

Insects  and  diseases. 

The  thrips  sometimes  attacks  early  cucumbers, 
and  is  to  be  destroyed  by  fumigation.  The  red 
spider  rarely  makes  its  apptarance;  when  it  does, 
water  must  have  been  im}>roperly  withheld.  Some 
soils  produce  canker  in  the  shoots,  especially 
where  they  branch  from  the  main  stem.  When 
tliis  is  the  case,  the  only  resource  is  to  renew  the 
soil  and  the  plants. 

/'o  srov.'  cucumbers  under  hand  glasses. 

I'lie  toUowing  method  is  given  by  Mc  Phail 
as  that  gecer:;!ly  practised: — The  seeds  are  sown 
about  the  middle  of  April  in  a  cucumber  or  melon 
Ded,  and  when  they  come  up  they  are  potted  out 
mto  small  pots,  two  or  three  plants  in  each,  and 
keiit  properly  watered,  and  stopped  at  the  first  or  1 


second  jomt.  About  the  middle  of  May,  a  warm 
situation,  where  the  mould  is  very  rich,  is  pitched 
on,  and  a  trench  dug  out  about  2  feet  deep,  3  broad, 
and  the  length  proportioned  according  to  the  nuni 
her  of  ligiits  it  is  intended  for.  This  breach  is 
filled  with  good  warm  dung,  and  when  the  dung 
is  come  to  its  full  heat,  it  is  covered  over  with  8, 
10,  or  12  inches  deep  of  rich  mould.  The  glasses 
are  then  set  upon  it  about  .3  feet  distant  from 
eAch  other,  and  when  the  mould  gets  warm  under 
them,  the  plants  are  turned  out  of  tlie  po.s,  with 
their  balls  whole,  and  plunged  ^^  tlie  mould  under 
the  glasses,  and  a  little  water  given  them  to  settle 
the  mould  about  their  roots,  the  glasses  set  over 
them,  and  after  they  have  made  roots,  and  begin 
to  grow,  in  fine  days  they  are  raised  a  little  on  one 
side  to  let  the  plants  have  free  air;  and,  as  the 
weather  gets  warmer,  tiir  is  given  more  plenti- 
fully, to  harden  the  plants,  so  that  they  may  be 
able  to  bear  the  open  air,  and  run  from  under 
the  glasses.  When  the  plants  begin  to  fill  the 
glasses,  they  are  trained  out  horizontally,  and  the 
glasses  set  upon  bricks  to  bear  them  from  the 
plants.  After  this  the  plants  require  nothing  more 
than  to  be  supplied  with  water  when  the  summer 
showers  are  not  sufficient,  and  to  stop  them  when 
they  run  too  thin  of  branches,  and  thin  them  of 
leaves  or  branches  when  they  are  likely  to  be 
over  crowded. 

In  warm  summers,  and  in  warm  situations,  by 

this  mode  of  management,   the   plants  will  bear 

plentifully  for  about  two  months,  provided  they  be 

not  attacked  by  insects  or  weakened  by  diseases. 

7'o  prevent  the  irreg^dar  growth  of  melons. 

Melons  frequently,  in  certain  situations,  lose 
their  circular  form,  and  grow  larger  on  one  side 
than  the  other,  and  those  mis-shapen  fruits  are 
always  bad.  To  remedy  this,  take  a  small  forked 
stick,  in  proportion  to  the  size  of  the  melon,  and 
thrust  it  into  the  ground  as  nearly  .-^s  possible  to 
the  tail  of  the  fruit,  taking  the  precaution  to  lay  a 
little  moss  between  the  two  prongs,  and  suspend 
the  melon  to  tiie  fork.  In  a  few  days  the  melon 
will  resume  its  form,  when  the  fork  may  be  i-e- 
moved,  and  the  operation  is  finished;  the  quality 
of  the  fruit  remains  undiminished. 
To  produce  mushrooms. 

If  the  water  wherein  mushrooms  have  been 
steeped  or  washed  be  poured  upon  an  old  bed,  or 
if  the  broken  parts  of  mushrooms  be  strewed 
thereon,  there  will  speedily  arise  great  numbers. 
To  produce  new  potatoes  throughout  the  ivintei' 
months. 

Prepare  a  proper  quantity  of  red  sand,  rather  of 
a  loamy  nature,  and  mix  it  up  with  a  portion  of 
lime  in  powder;  viz.  about  one-third,  about  I4dav3 
before  using  it.  This  soil  is  to  be  spread  about' 3 
inches  thick  at  the  bottom  of  any  old  wooden  box, 
or  on  a  very  dry  brick  cellar  floor — the  cellar  ought 
not  to  be  exposed  to  the  frost,  nor  yet  too  much 
confined  from  the  air.  Procure  a  measure  or  two 
of  large  potatoes  of  a  prior  ye:ir's  growth;  the  sorts 
preferred  are,  the  red  apple  potatoes,  and  the  pink 
eyes  of  purple  potatoes.  Set  these  on  the  soil 
whole,  about  3  inches  apart,  with  the  crown  or  the 
principal  eye  to  the  soil  in  preference;  hut  put  no 
soil  over  them.  Plant  about  the  20th  of  Septem- 
ber, which  allows  from  10  to  12  weeks  for  their 
growth;  the  old  potatoes  also  throw  out  numerous 
sjirouts  or  staiks,  with  many  potatoes  growing  t^n 
ttiem.  The  original  potatoes  for  planting  whole, 
for  sets  in  September,  should  be  such  as  were  of 
perfect  growth  in  liie  October  of  the  preceding 
year,  and  well  preserved  during  the  winter.  The 
spiouts  which  shoot  trom  them  should  be  removed 
by  the  erd  of  April,  and  these  sju'outs,  which  will 
be  tViim  6  to  2(5  inches  long,  may  be  pl;»nted   wilt 


HORTICULTURE, 


303 


all  their  fibres  in  a  garden,  for  a  first  crop;  about 
June  15,  the  potatoe  sets  may  be  sprit  again,  and 
the  sprouts  planted  for  a  second  crop — and  in  Sep- 
tember, the  potatoe  sets  may  be  sprit  a  third  time, 
and  tlie  sprouts  of  the  last  produce  thrown  away 
as  useless — at  the  end  of  September,  the  original 
or  seed  potatoe  is  to  be  gently  placed  on  the  soils 
as  before  mentioned  for  a  Christmas  crop.  At  the 
end  of  3  months  at  furthest,  the  old  potatoes  should 
be  cart-fully  twisted  from  the  new  ones,  and  the 
sprouts  taken  off  the  old  potatoe,  and  the  old  po- 
tatoe is  then  to  be  placed  on  its  bottom  or  side,  on 
a  fresh  bed  of  soil  prepared  as  before,  and  left  to 
produce  another  crop  from  fresh  eyes  placed  next 
the  soil:  as  you  are  to  observe,  that  the  old  pota- 
toe should  not  be  set  or  ])laced  twice  on  the  same 
side,  and  you  must  take  care  at  that  time  to  remove 
the  sprouts,  to  f  -event  the  moisture  from  rotting 
the  old  potatoe.  By  the  above  method  may  be 
bad  4  crops  of  new  potatoes  from  one  potatoe,  ex- 
clusive of  those  produced  from  Ibe  sprouts  planted 
in  the  garden  in  April  and  June,  from  which  may 
De  obtained  2  crops  of  well  grown  potatoes  in  Sep- 
tember and  October,  weighing  from  10  to  12  ounces 
each — the  crops  were  very  plentiful  in  proportion 
to  the  quantity  planted. 

The  potatoes  are  remarkably  well  flavoured,  and 
may  be  kept  longer  without  prejudice  after  gather- 
ng,  before  dressed,  than  potatoes  grown  in  the 
natural  ground. 

7  'o  raise  peas  in  autumn. 

The  purple-flowered  peas  are  found  to  answer 
best  for  a  late  crop  in  autumn,  as  they  are  not  so 
liable  to  be  mildewed  as  many  of  the  other  sorts, 
and  will  continue  flowering  till  the  first  crop  stops 
jheni.  Those  peas  may  be  sown  in  July,  August, 
or  so  late  as  the  first  week  in  September,  if  sown 
in  a  warm  sheltered  situation,  and  in  a  soil  inclin- 
ing to  sand. — Soak  the  peas  in  warm  milk,  and 
after  you  have  drawn  the  drills,  water  them  before 
you  sow  the  peas:  it  is  best,  to  sow  them  towards 
the  evening.  If  the  autumn  should  -)rove  very  dry, 
they  will  require  frequent  watering.  When  peas 
»re  sown  before  winter,  or  early  in  spring,  they 
are  veiy  apt  to  be  eaten  by  mice.  To  prevent  this, 
soak  the  peas  for  a  day  or  two  in  train  oil  before 
you  sow  them,  which  will  encourage  their  vegeta- 
tion, and  render  them  so  obnoxious  to  the  mice,  that 
they  will  not  eat  them. 
To  sorv  peas  in  circles  instead  of  straight  roius. 

It  is  a  great  error  in  those  persons  who  sow  the  ' 
rows  of  tall-growing  peas  close  together.  It  is 
much  better,  in  those  sorts  which  grow  six  or  eight 
feet  high,  to  have  only  one  row,  and  then  to  leave 
a  bed,  ten  or  twelve  feet  wide,  for  onions,  carrots, 
or  any  crops  which  do  not  grow  tall.  The  advan- 
tages which  will  be  derived  are,  that  the  peas  will 
not  be  drawn  up  so  much,  be  stronger,  will  flower 
much  nearer  the  ground,  and  in  wet  weather  can 
be  more  easily  gathered  without  wetting  you.  but 
inste?d  of  sowing  peas  in  straight  rows,  if  you  will 
form  the  ground  into  circles  of  three  feet  diameter, 
with  a  space  of  two  feet  between  each  circle,  in  a 
row  tliii-ty  feet  long,  you  will  have  six  circles  of 
peas,  each  nine  feet,  in  all  fifty-four  feet  of  peas, 
instead  of  thirty,  on  the  same  extent  of  ground. 
If  you  Want  more  than  one  row  of  circles,  leave  a 
bea  of  ten  or  twelve  feet  before  you  begin  another. 
For  the  very  tall  sorts,  four  feet  circles  will  afford 
more  room  for  the  roots  to  grow  in,  and  care  must 
be  takiii,  by  applying  some  tender  twigs,  or  other 
support,  to  [irevent  the  circles  from  joining  each 
other.  This  method  is  equally  applicable  for  scar- 
let b-ans.  1 
Totmrnt  mice  from  destroying  early  sovm  peas. 

The  tops  of  furze,  or  whins,  chopped  and  thrown 
•nto  tiie  drills,  and  thus  covered  up,  by  goading 


them  in  their  attempts  to  scratch,  is  an  efl>ctual 
preventive.  Sea  sand,  strewed  pretty  thick  upon 
the  surface,  has  the  same  effect.  It  gets  in  their 
ears  and  is  troublesome. 

To  cultivate  common  garden  rhubarb. 

It  is  not  enough  to  give  it  depth  of  good  ."oil, 
but  it  must  be  watered  in  draught;  and  in  winter 
must  be  well  covered  with  straw  or  dung.  It  this 
be  attended  to,  your  rhubarb  will  be  solid  when 
taken  out  of  the  ground,  and  your  kitchen,  if  a 
warm  one,  when  cut  into  large  pieces,  will  soon 
fit  it  for  use. 

To  force  rhubarb. 

Cover  plants  of  the  rheum  hybridum  with  cora- 
raon  garden-pots  (number  twelve,)  having  their 
holes  stopped.  These  are  covered  with  ferment- 
ing dung,  and  the  plants  come  verj  fine  and  quick- 
ly, but  are  much  broken  by  the  sides  and  tops  of 
the  pots.  After  it  is  all  well  up,  the  dung  and 
pots  are  entirely  taken  off",  and  large  hand-jjlasses 
are  substituted  in  their  stead,  thickly  covered  with 
mats  every  night,  and  in  dull  weather.  This  pro- 
cess greatly  improves  their  flavour,  and  gives  a 
regular  supply  till  that  in  the  open  air  is  ready  for 
use. 

^■Inother  method. 

Inclose  and  cover  the  bed  with  open  frame-work 
around,  and  on  which  place  the  dung,  and  with 
this  treatment,  the  rhubarb  will  come  up,  very 
regularly,  be  of  excellent  quality,  and  want  far  less 
attention  than  is  required  by  the  former  method^ 
for  the  frame-work  renders  hand-glasses,  or  any 
other  cover,  unnecessary.  Care  should  be  takea 
to  lay  the  dun^  in  such  a  manner  that  the  top  may 
be  partly  or  wholly  taken  off"  at  any  time  for  th« 
purpose  of  gatliering  or  examination,  without  dis- 
turbing the  sides. 

This  is  a  superior  method  of  forcing  the  rheuno 
hybridum;  but  still  the  forcing  by  pots  will  answer 
very  well  for  any  of  the  smaller  growing  species. 
Third  method. 

To  those  who  dislike  the  trouble  of  either  frames 
or  pots,  it  may  be  useful  to  know  that  rhubarb  v.'ill 
come  in  much  quicker,  by  being  covered  about  six 
inches  thick,  with  light  litter;  care  should  be  taken 
in  putting  it  on,  and  removing  it,  that  no  injury  t>e 
done  to  the  plants. 

To  dry  rhubarb. 

The  best  method  of  drying  rhubarb,  is  to  strip 
it  off"  its  epidermis.  This  is  a  long  operation,  btrt 
both  time  and  expense  are  spared  in  the  end  by  the 
promptness  and  regularity  of  the  drying.  Many 
cultivators  of  rhubarb,  on  a  large  scale,  have  re- 
peated the  experiment,  and  have  met  with  the 
most  decisive  results. 

To  cure  rhubarb. 

The  method  of  curing  the  time  rhubarb  is  as 
follows: — Take  the  roots  up  when  the  stalks  are 
withering  or  dying  away,  clean  ll.em  from  the 
earth  with  a  dry  brush,  cut  them  in  small  pieces 
of  about  4  or  5  inches  in  breadtli,  and  a!>out  2  in 
depth,  taking  away  all  the  bark,  and  make  a  hole 
in  the  miildle,  and  string  them  on  pack  ilnead, 
keeping  every  piece  apart,  and  every  morning,  if 
the  weather  is  fine,  place  them  in  the  open  part 
of  the  garden  on  stages,  erected  by  placing  small 
posts,  about  6  feet  high,  in  the  g.-ound,  and  fi  feet 
asunder,  into  which  fix  horizontal  pegs,  ab.>ut  a 
foot  apart,  beginning  at  the  top;  and  the  i-hubarb 
being  sprung  crosswise  on  small  poles,  place  mem 
on  these  pegs;  so  that  if  it  should  rain,  y  )ii  could 
easily  remove  each  pole  with  the  suspended  ;»iece« 
into  any  covered  pl.ice.  Never  suffer  liiem  to  be 
out  at  night,  as  tbe  damp  moulds  them. 
To  cultivate  onions. 

Never  use  the  hoe  to  the  plant  except  it  be  tor 
clearing  the  ground  from  weeds.    When  the  onions 


304 


UNIVERSAL  RECMPT  BOOK. 


have   shu  out  their  leases  to  their  full  size;  and 
•  ^ell  they  begin  to  get  a  little  brown  at  the  top, 
clear  away  all  the  soil  from  the  bulb  (iowii  to  the 
ring,  from  whence  proceed  the  fibres  of  the  roots, 
and  thus  form  a  basin  round  each   bulb,   whitii 
catches  the  rain  and  serves  as  a  recejjtacle  for  the 
■.vater,  from  tlie  watering-pot.     The  old  bull)s  will 
then  immediately  begin  to  form   new  ones,  and  if 
they  are  kept  properly  moist,  and  tlie  soil  is  good, 
the  cluster  will  be  very  large  and  numerous.     This  [ 
is  not  the  only  advantage  of  this  mode  of  treatment,  j 
as  the  bulbs  thus   grown   above  ground  '  are  much 
lounderthan  those  formed  beneath  the  surface,  and  ! 
dill  keep  quite  as  well  as  any  other  sort:  which  was 
not  the  case  until  this  plan  was  adopted.  i 

Bv  a  particular  mode  of  culture,  the  onion  in  | 
this  country  may  be  grown  nearly  in  form  and  size 
like  those  from  Spain  and  Portugal.  'I'iie  seeds 
of  the  Spanish  or  Portugal  onion  should  for  this 
purpose  be  sown  at  tlie  usual  peiiod  in  the  spring, 
very  thickly,  and  in  poor  soil,  under  the  shade  of 
«pple  or  pear  trees.  In  autumn  the  bulbs  will  not 
be  much  larger  than  peas,  when  they  should  be 
taken  from  the  soil  and  preserved  until  the  suc- 
ceeding spring,  and  then  planted  at  some  distance 
from  each  othei,  in  a  good  soil,  and  exposed  to  tlie 
Sim.  The  bnlbs  will  often  exceed  5  inches  in 
diameter,  and  will  keep  throughout  the  winter 
rauch  better  than  those  cultivated  in  the  usual 
manner. 

'I'he  Portugese  mode  to  cultivate  onions. 

They  must  first  be  raised  on  a  nursery  bed,  in 
the  warmest  and  most  sheltered  part  of  tiie  gartlen, 
as  early  in  the  month  of  FebruaiT  as  the  season 
will  permit;  as  soon  as  the  plants  are  strong  enough 
to  bear  remo\al,  that  is  to  say,  when  they  are  about 
the  thickness  of  a  goose-quill,  let  some  puddle  be 
prepared  with  garden  mould  and  water,  with  a 
small  proportion  cf  soot,  the  whole  to  be  of  the 
consistence  of  thick  cream;  as  the  plants  are  drawn 
from  the  seed-bed,  let  their  roots  be  instantly  im- 
mersed in  ilie  puddle,  and  there  remain  till  they 
are  transplanted,  where  they  are  permanently  to 
continue.  The  plants  should  be  set  out  about  six 
inches  apart,  and  the  ground  kept  [)erfectly  clear 
of  weeds,  and  regularlv  refreshed  with  water  in 
hot  and  dry  weather.  On  this  latter  circumstance 
will  very  much  depend  their  size  and  mildness;  to 
this  is  owing  the  superiority  of  onions  grown  in 
Portugal,  which  are  all  cultivated  in  the  way  here 
recommended.  By  keeping  the  roots  in  puddle, 
if  it  were  oidy  for  a  few  minutes,  during  the  in- 
terval between  tiie  taking  up  and  transplanting, 
they  are  prevented  frum  receiving  the  slightest 
check  from  the  access  of  the  atmospheric  air,  and 
will  reiiuiie  no  immediate  watering  when  first 
lrans[)lanlri|. 

Tu  obtain  a  good  a-op  of  onions. 

In  order  to  obtain  a  good  crop  of  onions,  it  is 
proper  to  sow  at  different  seasons,  viz.  in  light 
soils,  in  August,  January,  or  early  in  February; 
and,  in  heavy  «et  soils,  in  Marcli,  or  early  ii\ 
April.  O'lions,  however,  should  not  be  sown  in 
Jantiary,  uidesslhe  ground  be  in  a  diy  state,  which 
is  not  often  the  case  at  so  early  a  jieriod  of  the  sea- 
son: but  if  so,  advantage  should  be  taken  of  it. 
To  \.ultivate  asparagus. 

That  part  of  the  garden  which  is  longest  exposed 
to  the  sun,  aiul  least  shaded  by  shrubs  and  trees,  is 
to  be  chosen  for  the  situation  of  tl«e  asparagus 
quarter.  A  pit  is  then  to  be  dug  5  feet  in  depth, 
und  the  mould  which  is  taken  from  it  must  be  sift- 
ed, taking  care  to  reject  ail  stones,  even  as  low  in 
size  as  a  filbert  nut.  The  best  parts  of  the  mould 
must  then  be  laid  aside  for  making  up  the  beds. 

The  materials  of  the  bed  are  then  to  be  laid  in 
llie  following  proportion  and  order: — 


Six  inches  of  common  dung-hill  manure, — 8 
inches  of  turf, — 6  inches  of  dung  as  before, — C 
inches  of  sifted  earth, — 8  inches  of  turf, — 6  inches 
of  very  rotten  dung, — 8  inch''S  of  the  best  earth. 

The  best  layer  of  earth  must  then  be  well  mixed 
with  the  last  of  dung. 

The  quarter  must  now  be  divided  into  beds  five 
feet  wide,  by  paths  constructed  of  turf,  two  feet  in 
breadth,  and  one  in  thickness.  The  aspa  -agus 
must  be  planted  about  the  end  of  March,  18  inclies 
asunder.  In  planting  them,  the  bud,  or  lop  of  the 
shoot,  is  to  be  placed  :'.t  the  depth  of  an  inch  and  a 
half  in  the  ground,  while  tiie  roots  must  be  spread 
out  as  wide  as  possible,  in  the  form  of  an  umbrella. 
A  small  bit  of  stick  must  be  placed  as  a  mark  at 
each  plant,  as  it  is  laid  in  the  ground.  As  soon  as 
the  earth  is  settled  and  diy,  a  spadeful  of  fine  sand 
is  to  be  thrown  on  each  \)lant,  in  the  form  of  a 
mole-hill.  If  the  asparagus  [>lants  should  have  be- 
gun to  shoot  before  tlieir  transplantation,  the 
young  shoots  should  be  cut  off,  and  the  planting 
will,  with  these  precautions,  be  equally  successful; 
though  it  should  be  performed  in  this  country  even 
as  late  as  July.  Should  any  of  the  plants  originally 
inserted  have  died,  they  also  may  be  replaced  at 
this  season.  The  plants  ought  to  he  two  years  ^ld 
when  they  are  transplanted;  they  will  even  lake  at 
three,  but  at  four  they  are  apt  to  fail. 

In  three  years  the  largest  plants  will  be  fit  to  cut 
for  use.  If  the  buds  be  sufficiently  large  to  furnish 
a  supply  in  this  manner,  the  asparagus  shoots  should 
be  cut  as  fast  as  they  appear;  otherwise  they  must  be 
left  till  the  quantity  required  has  pushed  forth;  in 
which  case  the  variety  in  colour  and  size  prevents 
them  from  having  so  agreea'jie  an  appearance.  An 
iron  knife  is  used  for  this  purpose. 

The  asparagus  bed  now  described  will  generally 
last  thirty  years;  but  if  they  be  planted  in  such 
abundance  as  to  require  cutting  only  once  in  twen- 
ty-seven years,  half  the  bed  being  always  in  a  state 
of  reservMtion,  it  will  la^it  a  century  or  more.  The 
turf  used  in  making  the  beds  should  be  very  fn.-e 
from  stones. 

Another  method. 

Make  the  bed  quite  flat,  5  feet  wide,  of  good 
soil,  without  any  dung,  long  or  short:  sow  it  with 
onions.  Then  sow  two  asparagus  seeds  (lest  one 
should  fail)  about  I  inch  deep,  near  each  other:  12 
inches  each  way  sow  two  more;  and  if  the  spring 
is  cold  and  diy  let  the  weeds  grow  until  rain 
comes.  In  October,  cover  the  bed  with  maiiui-e, 
or  rotten  hot-bed.  The  next  spring  remove  the 
weakest  of  the  two  plants,  and  keep  the  bed  free 
from  weeds.  To  raise  seed,  select  the  thickest 
stems:  after  blossoming  sufficient,  take  oft"  the  tops, 
to  make  the  seed  strong.  This  is  also  the  best  way 
to  raise  double  ten-weeks  and  lirompton  stocks. 
Six  pounils  are  sufficient  for  any  strong  plant:  set- 
ting them  to  flower  near  double  ones  is  of  no  use. 
1  he  excess  in  petal  arises  from  cultivation,  and 
transplanting  into  rich  soil:  wild  flowers  are  sel- 
dom double.  Keep  all  small  seeds  in  tiie  pod 
until  you  sow  them. 

7  0  fores  aspuragiis. 

The  pits  in  which  succession  pines  are  kept  in 
the  summer  have  at  bottom  a  layer  of  leaves  about 
18  inches  deep,  covered  with  the  same  thickness 
of  tan,  which  becomes  quite  cold  when  the  pines 
are  removed.  In  one  of  the  pits  should  be  spread 
over  the  entire  surface  of  the  old  tan  a  quantity  of 
asparagus  roots,  and  covet  it  with  six  inclies  more 
of  tan,  and  apply  linings  of  hot  dung,  and  succes- 
sively renew  it  round  the  sides,  keeping  up  thereby 
a  good  heat.  The  above  mode  was  practised  in  the 
midUle  of  December,  by  Mr  William  Koss,  and  in 
five  weeks  the  crop  was  fit  for  use.  As  soon  as  the 
shoots  made  their  appearance,  and  during  the  daj 


HORTICULTURE, 


306 


Ome,  he  took  off"  the  lights,  introducing  as  much 
air  as  possible,  which  gave  them  a  good  natural 
colouj,  and  tlie  size  was  nearly  as  large  as  it"  they 
had  been  produced  in  the  open  ground,  at  the  usual 
season. 

To  insure  perfect  success,  it  is  expedient  to 
liaNe  good  roots  to  place  in  the  bed;  the  usual  plan 
erf  taking  them  from  the  exhausted  old  beds  of  the 
garden,  is  bad.  If  they  are  pa«t  tiieir  best,  and 
unfit  to  remain  in  the  garden,  they  cannot  be  in  a 
good  state  for  forcing.  Young  roots,  four  years 
1)1(1  frr  m  the  seed,  are  much  preferable:  they  are 
costly  if  they  are  to  be  purchased  every  year; 
\)Ut  where  there  is  sufficient  S[)ace,  a  regular  sow- 
ing for  this  particular  purpose  should  be  made  an- 
nually, and  tluisa  succession  of  stock  secured. 
To  render  aslmragiis  more  productive. 

In  tlie  formation  of  beds  the  male  plants  only 
sliould  be  selected,  which  may  easily  be  done  bv 
not  planting  from  the  seed-bed  until  they  have 
flowered.  When  the  plants  are  one  year  old, 
transplant  them  into  the  other  beds,  at  six  inches 
distance;  let  them  remain  tliere  until  they  flower, 
which  will  be  in  most  of  them  in  the  secon<I  year; 
put  a  small  slick  to  eacjj  male  plant  to  mark  them, 
und  ptdl  up  tlie  females,  unless  it  is  wished  to 
make  a  small  plantation  with  one  of  them,  to  prove 
she  truth  of  the  experiment. 

Towards  the  end  of  July,  especially  if  it  be  rainy 
weather,  cut  down  the  stalks  of  the  asparagus,  fork 
up  the  beds,  add  rake  them  smooth.  If  it  be  dry, 
water  them  with  the  draining  of  a  dung-hill;  but, 
instead  of  leaving  them  round,  leave  tliem  rather 
/lat  or  hollow  in  tlie  middle,  the  better  to  retain  the 
caterer  rain.  In  about  twelve  or  fourteen  days 
the  asparagus  will  begin  to  appear,  and  if  it  be  dry 
weather,  continue  watering  once  or  twice  a  week. 
By  this  method  asparagus  may  be  cut  about  the  end 
of  September;  at  which  time  the  hot-beds  wih  suc- 
ceed this,  so  that  by  making  five  or  six  hot-beds 
during  the  winter,  a  regular  succession  of  it  may 
ue  had  every  month  of  the  year. 

V'o  raise  capsicum,  and  make  Cayenne  pepper. 

Capsicum  pepper  is  produced  from  the  capsi- 
cum, which  is  raised  for  oinament,  with  many 
other  annual  tlowei's,  or  for  pickling  the  green 
nods,  and  is  the  seed  and  pod  when  ripe.  In 
March  or  April  procuie  some  pods  of  any  of  the 
sorts  of  capsicums,  as  there  are  many  varieties  of 
them  of  different  shapes;  take  out  the  seeds,  and 
sow  them  on  a  b^.l  not  too  thick.  When  they  are 
«bout  four  inches  high,  prick  them  out  on  the  hot- 
bed at  six  inches  asunder;  or  put  each  into  a  small 
pot,  or  three  into  a  lai-ge  one,  and  keep  them  still  un- 
der the  glasses.  In  June,  when  the  weather  is  settled, 
plant  them  all  in  a  warm  situation,  in  a  rich  earth, 
wheie  they  are  to  remain,  some  on  the  borders  of 
llic  flower  garden  and  some  into  larger  pots,  which 
you  can  shelter  in  bad  weather. 

To  ctdtivale  the  Alpi7ie  stratvberry. 

The  ])r()cess  consists  of  sowing  the  seed  on  a 
moderate  hoi-bed  in  the  beginning  of  April,  and-*' 
removing  the  plants,  as  soon  as  they  have  actjuired 
sufficient  strength,  to  beds  in  the  open  ground. 
They  will  begin  to  blossom  after  midsummer,  and 
tifford  an  abundant  hie  autumnal  crop.  This 
strawberry  ought  always  to  be  treated  as  our  an- 
nual plants. 

To  cultivate  sea  kail. 

The  seed  is  to  be  sown  in  the  month  of  April  in 
irills,  on  a  good  light  dry  soil;  as  the  piants  rise, 
ihin  them,  and  kee|)  them  clei-n.  The  first  winter, 
4arlhthem  up  to  protect  them  from  the  frost;  the 
following  summer  thin  them  to  about  eighteen 
inches  distance,  leaving  the  best  plants.  At  Clirisl- 
mas,  take  away  the  decayed  leaves,  and  cover  up 
lach  plant  with  a  large  deep  pau  ortiower-pot,  upon 
2  () 


wnich  lay  a  quantity  of  the  leaves  of  tree  to  keep 
off  till'  fiost,  and  create  heat  to  the  plants.  Stable 
litter  is  sometimes  used  instead  of  leaves,  ..ut  it  is 
apt  to  give  the  plants  a  rank  taste.  In.  the  follow- 
ing month  of  April,  the  pots  will  be  ((ui'e  f-dl  of 
fine  tender  blanched  shoots,  which  may  bicntovei 
by  the  ground  (but  not  too  near)  and  the  stumps 
covered  up  again  for  a  secontl  crop:  this  may  be 
repeated  with  the  same  plants  two  or  three  limes 
during  the  spring,  before  the  plants  ate  left  for 
sunimir's  growth.  With  this  treatment  the  sea 
kail,  if  sufficiently  boiled  in  two  waters,  will  be 
found  equal  to  any  asjiaragus  or  brocoli,  and  may 
be  eaten  with  butter,  or  "butter  and  vinegar,  and 
pepper,  as  may  suit  the  taste.  The  plant' being  s 
perennial  one,  will  last  for  any  length  of  time  whh 
proper  culture. 
To  cultivate  radishes  to  have  them  at  cdl  seasons. 

Take  seeds  of  the  common  radish,  and  lay  'hem 
in  rain  water  to  steep  for  24  hours;  then  put  them 
quite  wet  into  a  small  linen  bag,  well  tied  at  the 
mouth  with  a  packthread.  If  you  have  steeped  » 
laige  quantity  of  seeds,  you  may  divide  them  intc 
several  bags.  Then  expose  ttie  bags  in  a  place 
where  they  will  receive  the  greatest  heat  of  the  sun, 
for  about  24  hours,  at  the  end  of  which  time  the 
seed  will  begin  to  grow,  and  you  may  then  sow  it 
in  the  usual  manner,  in  earth  well  exposed  to  the 
heat  of  the  sun.  Prepare  two  small  tubs  to  cover 
each  other  exactly.  These  may  be  easily  provided, 
by  sawing  a  small  cask  through  the  middle,  and 
they  will  serve  in  wiritei;  in  summer  one  will  b« 
sufficient  for  each  kind  of  earth  that  has  been 
sown.  As  soon  as  you  have  sown  your  seeds  yoa 
must  cover  them  with  your  tub,  and  at  the  en  1  of 
three  days,  you  will  find  radishes  of  the  size  and 
thickness  of  young  lettuces,  having  at  their  e^t^e- 
mities  two  small  round  leaves,  rising  from  the 
earth,  of  a  reddish  colour.  These  radishes,  cut  or 
pulled  up,  will  be  excellent,  if  mixed  with  a  salad, 
and  they  have  a  much  more  delicate  taste  than  the 
common  radishes  which  are  eaten  with  salt. 

By  taking  the  following  precautions  you  may 
have  them  in  the  winter,  and  even  during  the  hard- 
est frosts:  after  having  steeped  the  seeds  in  warm 
water,  and  exposed  them  to  the  sun  as  alreadv  di- 
recte<l,  or  in  a  place  sufficiently  hot  to  make  them 
shoot  forth,  warm  the  two  tubs;  fill  one  of  them 
with  earth  well  dunged:  sow  your  seeds,  thus  pre- 
pared, in  one  of  them,  and  cover  it  with  the  other 
tub;  you  must  then  be  careful  to  sprinkle  it  with 
warm  water  as  often  as  may  be  neces.sary.  Then 
carry  the  two  tubs  closely  joined,  taking  care  they 
cover  each  other,  into  a  warm  vault  or  cellar,  aad 
at  the  end  of  15  days  you  may  gather  a  fine  salad 
7'o  ihcreuse  potage  herbs. 

The  manzei  worzel  would,  if  permitted  to  run 
up,  grow  to  a  great  height,  and  afford  a  good 
plucking  of  potage  vegetables  twice  a  week  in  wia- 
ler  (only).  It  must  be  planted  late,  but  may  con- 
tinue in  the  ground  two  or  three  vears.  when  iu 
roots  will  be  wasted,  the  herbage  bec(>Eu»uw9iinM>, 
and  it  must  be  renewed  by  seed. 
To  guard  cabbages  from  the  depredations  of  cate^ 

pillars. 
,  Sow  with  hemp  all  the  borders  of  the  ground 
wherein  the  cabbage  is  planted;  and,  although  the 
neighbouihood  be  infested  with  ca»-rnillHrs,  the 
space  inclosed  by  the  hemp  will  be  perfectly  free, 
and  not  one  of  these  vermin  will  approach  It. 
To  banish  the  red  spider. 

Cut  off  the  infected  leaf.  The  leaf  once  attacked 
soon  decays  and  falls  off;  but  in  the  mean  time  the 
animals  remove  to  anotlter,  and  the  leaf,  from  the 
moment  of  attack,  seems  to  cease  to  perform  ita 
office;  but  persevere  in  the  amputation,  and  ttie 
plants  become  healthy. 

9  A<i 


306 


UNnVERSAL  KECEIPT  BOOK. 


To  step  the  ravasfes  of  caterpilhv!;  from  shnibs, 
plants,  mid  veq-etables. 

Take  a  cliHfing  dish  with  li^liteil  charcoal,  and 
jdace  it  under  the  branches  of  the  tree,  or  bush, 
whereon  are  the  caterpillars:  then  throw  a  little 
brimstone  on  the  coals.  The  vapour  oi'  the  sul- 
pljur,  which  is  mortal  to  thess  insects,  and  the  suf- 
.'bcating  fixed  air  arising  from  the  cliarcc  al,  will 
not  only  destroy  all  that  are  on  the  tree,  but  will 
eftt'ctually  prevent  the  shrubs  from  beln;^,  at  that 
ii»ason,  infested  with  them.  A  pound  of  sulphur 
will  clear  as  many  trees  as  grow  on  several  acres. 

Another  method  of  driving  these  insec's  off  fruit 
trees,  is  to  boil  together  a  quantity  of  rue,  worm- 
wood, and  common  tohacco  (of  each  equal  parts), 
in  common  water.  The  li([Uor  should  be  very 
strong.  Sprinkle  this  on  the  leaves  and  young 
brandies  every  morning  and  evening  during  the 
time  the  fruit  is  ripening. 

To  destroy  insects  on  plants. 

Tie  up  some  flowers  of  sulphur  in  a  piece  of 
muslin  or  fine  linen,  and  with  this  the  leaves  of 
voung  shoots  of  plants  should  be  dusted,  or  it  may 
be  thrown  on  them  by  means  of  a  common  swans- 
down  puff,  or  even  b3'a  dredging-box. 

Fresh  assurances  have  repeatedly  been  received 
■Ji  the  powerful  influence  of  sulphur  against  the 
whole  tribe  of  insects  and  worms  which  infest  and 
ore}'  on  vegetables.  Sulphur  has  also  been  found 
to  promote  the  health  of  plants,  on  which  it  was 
sprinkled;  and  that  peach  trees  in  particular  were 
i"emarkabl\'  improved  by  it,  and  seemed  to  absorb 
It.  it  has  been  likewise  observed,  tiiat  the  verdure, 
^nd  other  healthful  appearances,  were  perceptibly 
increased;  for  the  quantity  of  new  shoots  and 
leaves  formed  subsequently  to  the  operation,  and 
having  no  sulphur  on  their  surfaces,  served  as  a  kind 
f>f  comparative  index,  and  pointed  out  distinctly 
the  accumulation  of  health. 

To  cultivate  the  sun-floitier. 

The  sun-flower,  kidney-beans,  and  potatoes, 
inixed  together,  agree  admirably;  the  neighbour- 
Sood  of  the  sun-flower  proving  advantageous  to  the 
potatoe.  It  is  a  well  authenticated  fact,  that,  with 
sareful  attention,  the  sun-flower  will  make  excel- 
lent oil. 

The  marc,  or  refuse  of  the  sun-flower,  after  the 
oil  is  expressed,  may  be  prepared  as  a  light  viand 
for  hogs  and  goats,  pigeons  and  poultry,  which  will 
uanquet  on  it  to  satiety.  Query,  would  it  not  make 
^ood  oil  cakes  for  fattening  pigs?  if  brought  into 
notice,  it  might  become  an  object  of  magnitude. 
Forty-eight  pounds  of  sun-flower  will  produce 
twelve  pounds  of  oil.  In  fine,  I  estdera  it  as 
worthy  of  consideration:  for  1st.  In  the  scale  of 
excellence,  it  will  render  the  use  of  grain  for  feed- 
"'S  fiogs,  poultry,  pigeons,  &c.  completely  unne- 
cessary. 2.  As  it  resembles  olive  oil,  would  it  not 
lie  found,  on  examination,  competent  to  supply  its 
place?  whatever  may  be  the  points  of  difference,  it 
certainly  may  be  serviceable  in  home  consumption 
and  manufactures.  3.  Its  leaves  are  to  be  plucked 
»8  they  become  yellow,  and  dried.  4.  It  affords  an 
•igreeable  and  wholesome  food  to  sheep  and  rab- 
bits. To  goats,  and  rabbits,  the  little  branches  are 
a  delicious  and  luxurious  gratification,  as  is  also  the 
disc  of  the  pure  flower,  after  the  grains  have  been 
taken  out.  Rabbits  eat  the  whole  except  the 
woody  part  of  the  plant,  which  is  well  adapted  for 
ttie  purpose  of  fuel.  5.  Its  alkalic  qualities  appear 
lo  deserve  notice,  forty-eight  quintals  yield  eighty 
[lounds  of  alkali,  a  produce  four  tiroes  superior  to 
that  of  any  other  plant  we  are  acquainted  with, 
maize  excepted.  6.  Might  it  not  be  used  as  a  ley'  ] 
And   minuter  observation    might  convert   it   into  ', 

Ij),  the  basis  of  both  being  oil.  ' 

lilg  and   trench  about  it,  as  boUi  that  and  the  ! 


^^ 


potatoe  love  new  e-irths.  Let  the  rows  be  20 
inches  distant  from  each  otiier,  and  it  will  be  ad- 
vantageous, as  the  turnsole  loves  room. 

Three  grains  are  to  be  sown  distant  some  inches 
from  each  other  and  when  their  stems  are  from 
eight  to  twelve  inches  high,  the  finest  of  the  three 
only  to  Le  left.  Two  tufts  of  French  beans  to  he 
planted  with  potatoes.  Tlie  French  beans  willf.limh 
up  the  sides  of  the  sunflower,  whicli  will  act  and 
uniformly  support  like  sticks,  and  the  sun-flower 
will  second  this  disposition,  by  keeping  olf  the 
great  heat  from  the  potatoe,  and  produce  more 
than  if  all  had  been  planted  with  potatoes. 

Each  sun-flower  will  produce  one  or  two  pounds, 
and  the  acre  will  bring  in  a  vast  amount,  or  con- 
tain one  thousand  pounds,  being  one-third  more 
than  grain. 

To  economize  the  sun  Jlower. 

The  cultivation  of  the  annual  sun-dower  is  re- 
commended to  tlie  notice  of  the  public,  possessing 
the  advantage  of  furnishing  abundance  of  agreea- 
ble fodder  for  cattle  in  tlieir  leaves.  When  in 
flower,  bees  flock  from  ail  quarters  to  gathei  honey. 
The  seed  is  valuable  in  feeding  sheep,  pigs,  and 
other  animals:  it  produces  a  striking  effect  in 
poultry,  as  occasioning  them  to  lay  more  eggs,  and 
it  yields  a  large  quantity  of  excellent  oil  by  pres- 
sure; the  dry  stalks  burn  well,  the  ashes  aff'ording 
a  considerable  quantity  of  alkali. 

7  b  remove  herbs  andjtrnvers  in  the  summer. 

If  you  have  occasion  to  transplant  in  the  sum- 
mer season,  let  it  be  in  the  evening  after  the  heat 
is  passed;  plant  and  water  the  same  immediately, 
and  there  will  be  no  danger  from  the  heat  next 
day;  but  be  careful  in  digging  up  the  earth  you  do 
not  break  any  of  the  young  shoots,  as  the  sap  w'li 
exude  out  of  the  same,  to  the  great  danger  ^  ihe 
plants. 

JMethod  of  gro-wing  Jloivers  in  ■winter. 

In  order  to  produce  this  effect,  the  trees  or 
shrubs  being  taken  up  in  the  spring,  at  the  time 
when  they  are  about  to  bud,  with  some  of  their 
own  soil  carefully  preserved  among  tiie  roots*, 
must  be  placed  upright  in  a  cellar  till  Michael-  n 
mas;  when,  with  the  addition  of  fresh  earth,  they  I 
are  to  be  put  into  proper  tubs  or  vessels,  and  pl:»-  | 
ced  in  a  stove  or  hot-house,  where  they  must  every 
morning  be  moistened  or  refreshed  with  a  solution 
of  half  an  ounce  of  sal-ammoniac  in  a  pint  of  rain 
water.  Thus,  in  the  month  of  Febru-iry,  fruits  or 
roses  will  appear,  and  with  respect  to  flowers  in 
general,  if  they  are  sown  in  pots  at  or  before  Mi- 
chaelmas, and  watered  in  a  similar  manner,  they 
will  blow  at  Christmas. 

To  preserve  -wood  from  i7is.'.,:ts. 

In  the  East  Indies  aloes  are  emploj  ed  as  a  varnish 
to  preserve  wood  from  worms  and  other  insects^ 
and  skins,  and  even  living  animal  j,  are  anointed 
with  it  for  the  same  reason.  The  havoc  commit- 
ted by  the  white  ants,  in  India,  first  suggested  tli« 
trial  of  aloe  juice  to  protect  wood  from  them,  fof 
which  purpose  the  juice  is  either  used  as  extracted, 
or  in  solution  by  some  solvent. 
To  preserve  young  shoots  from  slugs  and  ecs'^gs. 

Earwigs  and  slugs  are  fond  of  the  points  of  the 
young  shoots  of  carnations  and  pinks,  and  are  very 
troublesome  in  places  where  they  abound;  to  pre- 
vent them  they  are  sometimes  insulated  in  water, 
being  set  in  cisterns  or  pans.  If  a  pencil  dipped  in 
oil  was  drawn  round  the  bottom  of  the  pots  ones 
in  two  days,  neither  of  these  insects,  or  ants,  would 
attempt  them.  Few  insects  can  endure  oil,  and 
the  smallest  quantity  of  it  stops  tlieir  progress. 
Vegetable  licpwr  to  hasten  the  blowing  of  bulboiM 
rooted  Jloivers. 

Take  nitre,  three  ounces,  common  salt,  one 
ounce,  pot-ash,  one  ounce,  sugar,  half  an  ounce 


HORTICUITURE. 


301 


lain  water,  one  ponnrf.  Di'^snlve  the  salts  in  a 
pt-iille  !u-at,  in  a  glazed  eaitlu-n  |)ot,  ami  wlieii  ttie 
siiliilioii  IS  c()m|)lele,  ai)<l  tlie  siitjar,  anil  filler  the 
whole  Put  alioiit  ei:;ht  di-ojis  of  this  liquor  into 
a  glass  j!ir,  filled  with  rain  or  river  water.  The 
jars  must  he  kept  always  full,  and  the  water  re- 
iiiaved  every  ten  or  twelve  days,  adding  each  time 
a  like  luaiiiity  of  the  lir|ii')i-:  the  flowers  also  must 
hri  \daced  on  the  corner  of  a  chimney-piece,  where 
a  file  is  regularly  kept.  The  same  mixture  may 
be  employed  for  watering  flowers  in  pots,  or  filling 
the  dishes  in  which  they  are  placed,  in  order  to 
keep  the  earth  or  the  bulbs  or  plants  which  they 
jjiitiiin  in  a  stale  of  moisture. 

To  restore fo-toers. 

Most  flowers  begin  to  droop  and  fade  after  being 
kept  during  twenty-four  hours  in  water;  a  few  may 
be  revi\ed  by  substituting  fresh  water;  but  all  (the 
iiiost  fugacious,  such  as  po|)i)y,  and  perhaps  one  or 
two  others  excepted),  may  be  restored  by  he  use 
oi  hot  water.  For  this  purpose  place  the  flowers 
in  scaliling  water,  deep  enongh  to  cover  about  one- 
third  of  the  length  of  the  stem:  by  the  time  the 
water  has  become  cold,  the  flowers  will  have  be- 
come erect  and  fresh;  then  cut  off  the  coddled  ends 
of  the  stems,  and  put  them  into  cohl  water. 
To  fjresei^'e  Jlo-iver  seeds. 

Those  who  are  curious  about  saving  flower  seeds 
must  attend  to  them  in  the  month  of  August. 
Many  kinds  will  begin  to  ripen  apace,  and  should 
oe  carefully  sliiked  anil  supported  to  prevent  them 
from  being  shaken  by  high  winds,  and  so  partly 
lost.  Others  should  be  defended  from  much  wet: 
such  as  asters,  marygolds,  a!id  generally  those  of 
the  class  syngenesia;  as  from  the  construction  of 
their  flowers  they  are  apt  to  rot,  and  the  seeds  to 
mould  in  bad  seasons.  Whenever  they  are  thought 
ripe,  or  indeed  any  others  in  wet  weather,  ihey 
■^Inuld  be  removed  to  an  airy  shed  or  loft,  gradu- 
ally dried,  and  rubbed  or  beat  out  at  conveniency. 
When  dried  wrai)  'hem  up  in  papers  or  in  tight 
boxes  containing  powdered  charcoal. 

To  improve  all  sorts  of  seeds. 

Charles  Miller,  sou  of  the  celebrated  botanist, 
pitblished  a  reci|n--  for  fertilizing  seed,  and  tried  it 
311  wheat,  h\  mixing  lime,  nitre,  and  [jigeons' dung 
in  water,  and  therein  sleeping  the  seed.  The  pro- 
duce of  some  of  these  gr::ins  is  stated  at  60,  70, 
and  80  stems,  many  of  the  ears  5  inches  long,  and 
60  corns  each,  and  none  less  than  40. 

To  [yieserve  seeds  for  a  long  time. 

When  seeds  are  to  be  preserved  longer  than 
the  usual  period,  or  when  they  are  to  be  sent  to  a 
great  distance,  sugar,  salt,  cotton,  saw  dust,  sand 
paper,  iSc.  have  been  adopted  with  different  de- 
crees of  success.  Chinese  needs,  dried  by  means 
of  sulphuric  acid,  in  Leslie's  manner,  may  be  af- 
terwards preserved  in  a  vegetating  state  for  any 
necjissary  length  of  time,  by  keeping  them  in  an 
airy  situation  in  common  brown  paper,  and  occa- 
sionally exposing  them  to  the  air  on  a  fine  day, 
especially  after  damp  ■.vealher.  This  method  will 
succeed  with  all  the  larger  mucilaginous  seeds. 
Very  small  seeds,  berries,  and  oily  Sieds,  may 
:;rol'ably  reipiire  to  be  kept  in  sugar,  or  among 
curr.uits  or  raisins. 

To  preserve  exotic  seeds. 

Five  years  ago,  says  a  correspondent  of  the 
Monthly  Magazine,  1  had  a  collection  of  seeds 
sent  me  from  Seraiupoorc,  in  the  East  Indies, 
which  iiave  been  since  that  period  kept  in  small 
bottles,  m  a  tlry  situation,  without  corits;  last 
Spring  some  of  ihe.r.i  were  sown,  and  produced 
slinng  heaitliy  plants,  under  the  foilowing  system; 
fjul  if  lidirti  from  the  botiles  and  sown  in  the  ordi- 
oari  v.ay.  I  have  found  liiem  either  to  tail  allo- 
S,';liier,  or  to  produce  geruiiiiation  so  wt-jik  that  the 


I  greatest  care  can  never  bring  them  to  any  perfec 
I  tion. 

I  I  have  long  observed  that  oxygen  is  necessary  Ui 
animal  and  vegetable  life,  and  that  soil,  which  has 
imbibed  the  greatest  proportion  of  that  air  or  gas, 
yields  the  strongest  germination,  and  with  the  least 
care  produces  the  best  and  most  healthy  jdants: 
under  that  impression,  I  prepare  the  soil,  by  adding 
to  it  a  compost  made  from  decayed  vegetables, 
night  soil,  and  fresh  earth,  well  mixed  together 
and  turned  several  times;  but  should  the  weather 
be  dry,  I  have  generally  found  the  compost  better 
by  adding  waterio  keep  it  moist.  On  the  evening 
before  1  intended  to  sow  the  seeds,  I  have  immers- 
ed them  in  a  weak  solution  of  oxygenated  muriatic 
acid,  and  suffered  them  to  rjmain  until  they  begun 
10  swell. 

Bv  pursuing  this  treatment  even  with  our  En- 
glish aimual  seeds,  I  am  gratified  with  an  earlier 
germination,  and  with  generally  stronger  and  more 
healthy  plants. 

To  dryfoisevs. 

They  should  be  dried  oft"  as  speedily  as  possible, 
the  calyles,  claws,  &c.  being  previously  taken 
off;  when  the  flowers  are  very  small,  the  calyx  is 
left,  or  even  the  whole  flowering  spike,  as  in  the 
greatest  portion  of  the  labiate  flowers;  compound 
flowers,  with  pappous  seeds,  as  coltsfoot,  ought  to 
be  dried  veiy  high,  and  before  they  are  entirely 
opened,  otherwise  the  slight  moisture  that  remains 
would  develope  the  pappi,  and  these  would  form  a 
kind  of  cottony  nap,  which  would  be  very  hurtful 
in  infusions,  by  leaving  irritating  particles  in  the 
throat. — Flowers  of  little  or  no  smell  may  be  dried 
in  a  heat  of  75  to  100  deg.  Fahr.  the  succulent 
petals  of  the  liliaceous  plants,  whose  odour  is  very 
fugaceous,  cannot  well  be  dried;  several  sorts  of 
flowering  tops,  as  those  of  lesser  centaury,  lily  ot 
the  vallev,  wormwood,  mellilot,  water  germander, 
8tc.  are  tied  up  in  small  parcels  and  hung  up,  or 
exposed  to  the  sun,  wrapped  in  paper  cornets,  that 
they  may  not  be  discoloured.  'I'he  colour  of  the 
petals  of  ted  roses  is  preserved  by  their  being 
quickly  dried  with  heat,  after  which  the  yellow 
anthers  were  se[iarated  by  sifting;  the  odour  of 
roses  and  red  pinks  is  considerably  increased  by 
drying. 

To  dry  tops,  leaves,  or  -whole  herbs. 

They  should  be  gathered  in  a  dry  season,  cleans- 
ed from  discoloured  and  rotten  leaves,  screened 
from  earth  or  dust,  placed  on  handles  covered  with 
blotting  paper  and  exposed  to  the  sun,  or  the  heat 
of  a  stove,  in  a  dry  airy  place.  The  quicker  they 
are  dried  the  better,  as  they  have  less  time  to  fer- 
ment or  grow  mouldy;  hence  they  should  be  spread 
thin  and  frequently  turned;  when  dried  tliey  should 
be  shaken  in  a  large  meshed  sieve  to  get  rid  of  the 
eggs  of  any  insects.  Aromatic  herbs  ought  to  be 
dried  quickly  -^ith  a  moderate  heat,  tliat  their 
odour  may  not  be  lost.  Cruciferous  plants  should 
not  he  dried,  as  in  that  case  they  lose  all  their  an- 
tiscorbutic qualities.  Some  persons  have  proposed 
to  dry  herbs  in  a  water  bath,  but  this  occasions 
them,  as  it  were,  to  be  half  boiled  in  their  own 
water. 

To  dry  roots. 

They  should  be  rubbed  in  water  to  get  rid  ot 
the  dirt  and  also  some  of  the  mucous  substance 
that  would  otherwise  render  them  mouldy — the 
larger  are  then  to  tie  cut,  split,  or  peeled;  but  in 
most  aromatic  roots,  the  odour  residing  in  the  bark, 
ihey  must  not  be  peeled;  they  are  then  to  be  spread 
on  sieves  or  hurdles,  and  dried  in  a  heat  of  about 
1'20  deg.  Fah.  either  on  liie  top  of  an  oven,  in  a 
stove,  or  a  steam  closet,  taking  care  to  shake  tlieua 
cccasionaily  to  change  the  surface  exposed  to  tli4 
air.     Thick  aud  juicy  roots,  as  rhubarb,  biioiiy 


308 


UNIVERSAL  RECEIPT  BOOK. 


^iony,  water-lily,  &CC.  are  cut  in  slices,  str'ing  upon 
a  thread,  an. I  hnn;^  in  a  heat  of  about  90  to  100 
deg.  Fahr  Squills  hre  scaled,  threaded  and  dried 
round  the  ti'.i)e  of  a  German  stove,  or  in  a  hot 
closet.  Rhubarb  should  be  washed  to  separate  that 
mucous  principle  whiili  would  otherwise  render 
It  black  and  toft  when  powdered.  Potatoes  are 
cut  in  slices  an.l  died  to  form  a  sago. 
To  preserve  roots. 

These  are  preservetl  in  different  ways,  according 
to  the  object  in  view.  Tuberous  roots,  as  those 
of  the  dahlia,  pteonia,  tuberose,  iicc.  intended  to 
be  planted  in  the  succeeding  spring,  are  preserved 
through  the  winter  in  dry  ear  n,  in  a  tenii>erature 
rather  under  than  above  what  is  natui-al  to  them. 
So  may  the  bulbous  r"'ots  of  commerce,  as  hya- 
cinths, tulips,  onions,  &C.  but  for  convenience, 
these  are  kept  either  loose,  in  cool  dry  shelves  or 
lofts,  or  the  finer  sorts  in  papers,  till  the  season  of 
planting. 

Roots  of  all  kinds  may  be  preserved  in  an  ice- 
house till  the  return  of  the  natural  crop. 

After  stuffing  the  vacuities  with  straw,  and  co- 
hering the  surface  of  the  ice  with  the  same  mate- 
rial, place  on  it  case  boxes,  dry  ware  casks,  bas- 
kets, &CC.  a\ui  fill  them  with  turnips,  carrots,  beet 
roots,  and  in  pai-ticular,  potatoes.  By  the  cold  of 
the  place,  vegetation  is  sj  much  suspended,  that 
all  these  articles  may  be  thus  kept  fresh  and  un- 
injured, till  they  give  place  to  another  crop  in  its 
natural  season. 

To  gather  vegetables. 

This  is,  in  part,  performed  with  a  knife,  and 
••art  by  fracture  or  torsion  with  the  hand.  In  all 
cases  of  using  the  knife,  the  genei-al  principle  of 
cutting  is  to  be  attended  to,  leaving  also  a  sound 
sectio-n  on  the  living  plant.  Gathering  with  the 
hand  ought  to  be  done  as  little  as  possible. 
To  preserve  vegetables. 

This  is  effected  in  cellars  or  sheds,  of  any  tem- 
perature, not  lower,  nor  much  above  the  freezing 
point.  Thus  cabbages,  endive,  chiccory,  lettuce, 
8cc.  taken  out  of  the  ground  with  their  main  roots, 
in  perfectly  dry  weather,  at  the  end  of  the  season, 
and  laid  in,  or  partially  immersed  in  sand  or  dry 
earth,  in  a  close  shed,  cellar,  or  ice-cold  room, 
will  keep  through  the  winter,  and  be  fit  for  use 
till  spring,  and  often  till  the  return  of  the  season 
of  their  produce  in  the  garden. 

Time  for  gathering  fruits. 

This  should  take  place  in  the  middle  of  a  dry 
day.  Plums  readily  part  from  the  twigs  when 
ripe:  they  should  not  be  much  handled,  as  the 
bloom  is  apt  to  be  rubbed  oft".  Apricots  ma)'  be 
accounted  ready,  when  the  side  next  the  sun  feels 
a  little  soft  upon  gentle  pressure  with  the  finger. 
They  adhere  firmly  to  the  tree,  and  would  over- 
ripen  on  it  and  become  mealy.  Peaches  and  nec- 
tarines, if  moved  upwards,  and  allowed  to  descend 
with  a  slight  jerk,  will  separate,  if  ready;  and  they 
may  be  received  into  a  tin  funnel  lined  with  velvet, 
so  as  to  avoid  touching  with  the  fingers  or  bruising. 

A  certain  rule  for  judging  of  liie  ripeness  of 
figs,  is,  to  notice  when  the  small  end  of  the  fruit 
becomes  of  the  same  colour  as  the  large  one. 

The  most  transparent  grapes  are  the  most  ripe. 
All  the  berries  in  a  bunch  never  ripen  equally;  it 
is  therefore  proper  to  cut  away  unripe  or  decayed 
t>erries  before  presenting  the  bunches  at  table. 

Autumn  and  winter  pears  are  gathered,  when 
dry,  as  they  successively  ripen. 

Immature  fruit  never  keeps  so  well  as  that  M'hich 
nearly  approaches  maturity.    Winter  appl  ;s  should 
tw  left  on  the  trees  till  there  be  danger  of  frost; 
they  are  then  gathered  on  a  dry  day. 
7  '0  gather  orchard  fruits. 

\n  respect  to  the  time  of  gathering,  the  criterion 


of  ripeness,  adopted  hy  Forsyth,  isiheir  begi  itimj* 
to  fall  from  the  tree.  Observe  allemively  .vheii 
the  apples  and  pears  are  ripe;  and  do  not  (>ick  them 
always  at  the  same  regular  lime  of  the  year  as  ia 
the  practice  with  many.  A  dry  season  will  foi<. 
wani  the  ripening  of  fruit,  and  a  wet  one  reii,rd  it] 
so  that  there  will  someiimes  be  a  montli's  (.itVer- 
ence  in  the  proper  time  for  gathering.  If  this  is 
attended  to,  the  fruit  will  keep  well,  and  be  plump; 
and  not  shrivelled,  as  is  the  case  with  all  fVuit  that 
is  gathered  before  it  is  ripe. 

The  art  of  gathering  is  to  give  them  a  lift,  so  as 
to  press  away  the  stalk,  and  if  ripe,  they  i-eadily 
part  from  the  tree.  Those  that  will  not  come  off 
easily  should  hang  a  little  longer;  for  when  thev 
come  hardly  off  they  will  not  be  so  fit  to  store, 
and  the  violence  done  at  the  foot-stalk  may  injure 
the  bud  there  formed  for  the  next  year's  fruit. 

Let  the  pears  be  quite  dry  when  pulled,  and  in 
handlin  •  avoid  pinching  the  fruit,  or  in  any  wa) 
bruising  it,  as  those  which  are  hurt  not  only  decay 
themselves,  but  presentl)- sjjrfad  infection  to  those 
near  them;  when  suspected  to  be  bruised,  let  them 
be  carefully  kept  from  others,  and  used  first:  aa 
gathered,  lay  them  gently  in  shallow  baskets. 
To  preserve  green  fruits. 

Green  fruits  are  generally  preserved  by  pickling 
or  salting,  and  this  ffjieration  is  usually  |)erformeil 
by  some  part  of  the  domestic  estaldishment. 
'I'o  preserve  ripe  fruit. 

Such  ripe  fruit  as  may  be  preserved,  is  generally 
laid  up  in  lofts  and  bins,  or  shelves,  when  in  large 
quantities,  and  of  baking  (jualities;  but  the  bettei 
sorts  of  apples  and  pears  are  now  preserved  in  a 
system  of  drawers,  sometimes  spread  out  in  them 
at  other  times  wrap[>ed  up  in  papers;  or  placed  in 
pots,  cylindrical  earthen  vessels,  among  sand, 
moss,  paper,  chaff,  hay,  saw-dust,  &c.  or  sealed 
up  in  air  tight  jars  or  casks,  and  placed  in  the  fruii 
cellar. 

To  preserve  pears. 

Having  prepared  a  number  of  earthen-ware  jars, 
and  a  quantity  of  diy  moss,  place  a  layet  of  moss 
and  pears  alternately,  till  the  jar  is  filled,  then  iik- 
sert  a  i)lug,  and  seal  around  with  melted  rosin. 
These  jars  are  sunk  in  dry  sand  to  the  de[)lh  of  a 
foot;  a  deep  cellar  is  preferable  for  keeping  them 
to  any  fruit  room. 

Another  method. — Choice  apples  and  pears  ai* 
preserved  in  glazed  jars,  provided  with  covers. 
In  the  bottom  of  the  jars,  and  between  each  layer 
of  fruit,  put  some  pure  pit-sand,  which  has  been 
thoroughly  dried.  The  jars  are  kept  in  a  dry  airy 
situation,  as  cool  as  possible,  but  secure  from  frost, 
A  label  on  the  jar  indicates  the  kind  of  fruit,  and 
when  wanted,  it  is  taken  from  the  j.irs,  and  placed 
for  some  time  on  the  shelves  of  the  fruit  room. 

In  this  way  colmarts,  and  other  fine  French 
pears,  may  be  preserved  till  April;  the  terling  till 
.June:  and  many  kinds  of  apples  till  July,  the  skin 
remaining. 

To  preserve  apples  and  pears. 

The  most  successful  method  of  preserving  apples 
and  pears,  is  by  placing  them  in  glazed  earthen 
vessels,  each  containing  about  a  gallon,  and  sur- 
rounding each  fruit  with  pa[)er.  These  vessels 
bein^  perfect  cylinders,  about  a  foot  each  in  height, 
stand  very  conveniently  upon  each  other,  and  thus 
present  the  means  of  preserving  a  large  quantity 
of  fruit  in  a  vtry  small  room;  and  if  the  space  be- 
tween the  top  ot  one  vessel  and  the  base  of  another 
be  filled  with  a  cement  composed  two  paits  of  th» 
curd  of  skimmed  milk,  and  one  of  lime,  by  which 
the  air  will  be  excluded,  the  later  kinds  of  applet 
and  pears  will  be  preserved  with  little  change  in 
their  appearance,  and  without  any  danger  of  decay 
from  October  till  February  and  March.     A  di» 


HORTICULTURE. 


SOS 


and  cold  sitiiation,  in  which  there  is  little  change 
of  temit  i-atiire,  is  tin.-  best  t'lr  the  vrssels;  but  the 
merits  (<f  the  |)ears  are  _g;reHtly  iiicieascil  by  their 
being  taken  tVoin  the  vessels  about  ten  days  hetbie 
they  are  wanted  foi- use,  and  k.e|it  in  a  warm  room, 
for  warmlli  at  this,  as  at  other  periods,  accelerates 
tlie  maturity  of  tiie  pear. 

7'o  preser-ce  various  sorts  of  fruit. 

By  covering  snme  sorts  of  chei'iy,  plum,  goose- 
berry, and  currant  trees,  either  on  walls  or  on 
ushes  with  mats,  tlie  fruit  of  the  re<l  and  white 
currant,  and  of  the  thicker  skinned  gooseberry- 
trees,  may  be  presei-vcd  (ill  Christmas  and  later, 
(irapes,  in  the  o[»en  aii-,  maj-  be  preserved  in  the 
wme  iiiarmt  r;  and  peaches  and  nectarines  may  be 
kept  a  month  hanging  on  the  trees  after  they  are 
ripe. 

Arkwright,  by  late  forcing,  retains  plump  grapes 
on  his  vines  till  the  beginning  of  May,  and  even 
later,  till  the  maturity  of  his  early  cro|)S.  In  this 
way,  grapes  may  be  gathered  every  day  in  the 
year. 

Annther  method. — Hut  the  true  way  to  preserve 
keeping-fruit,  such  as  the  apple  and  pear,  is  to  put 
liiem  in  air-light  vessels,  and  place  them  in  the 
fruit  cellar,  in  a  temperature  between  3'^!  and  4U 
degrees.  In  this  way  all  the  keeping  sorts  of  these 
fruits  may  be  preserved,  in  perfect  order  for  eat- 
ing, for  one  year  after  gatliering. 
7''j  store  fruit. 

Those  to  be  used  first,  lay  by  singly  on  shelves, 
or  on  the  floor,  in  a  dry  southern  room,  on  clean 
Iiy  moss,  or  sweet  dry  straw,  so  as  not  to  touch 
one  another.  Some,  or  all  the  rest,  having  first 
laid  a  fortiiiglit  singly,  and  then  nicely  culled,  are 
t<)  be  spread  on  shelves,  or  on  a  dry  floor.  Hut 
the  most  superior  way  is,  to  pack  in  large  earthen, 
or  China  or  stone  jars,  with  very  dry  long  moss  at 
the  bottom,  sides,  and  also  between  them,  if  it 
might  be.  Press  a  good  coat  of  moss  on  the  top, 
ai\<l  then  sto[)  the  moulh  close  with  cork,  or  other- 
wise, which  should  be  rosined  round  about  with  a 
2uih  \)art  of  beeswax  in  it.  As  the  object  is  effec- 
tually to  keep  out  air  (the  cause  of  putrefaction), 
the  jars,  if  earthen,  may  be  set  on  dry  sand,  which 
put  also  between,  round,  and  over  them,  to  a  foot 
thick  on  the  top.  In  all  close  storing,  observe 
lliere  should  be  no  doubt  of  the  soundness  of  the 
fruit.  Guard,  in  time,  from  frost  those  that  lie 
o[>en.  Jars  of  fruit  must  be  soon  used  after  un- 
sealing. 

To  keep  apples  and  pears  for  market. 

Those  who  keep  their  fruit  in  store-houses  for 
(li'i  supply  of  the  London  and  other  markets,  as 
well  as  those  who  have  not  proper  fruit-rooms,  may 
kee[)  th'^ir  apples  and  pears  ".n  baskets  or  hampers; 
putting  some  soft  paper  in  the  bottoms  and  round 
the  edges  of  the  baskets,  &cc.  to  keep  the  fruit  from 
being  bruised;  then  [Hit  in  a  layer  of  fruit,  and  over 
(!iat  another  layer  of  paper;  and  so  on,  a  layer  of 
fiuit  and  of  i)aper  alternately,  till  tne  basket  or 
h.iniper  be  full:  cover  the  top  with  paper  3  or  4 
times  double,  to  exclude  the  air  and  frost  as  much 
as  possible.  Every  difter^nt  sort  of  fruit  should 
lie  placed  separately;  and  it  will  be  proper  to  fix  a 
label  to  each  basket  or  hamper,  with  the  name  of 
Die  truit  that  it  contains,  and  the  time  of  its  being 
tit  for  use. 

Another  -way. 

But  the  best  way  of  keeping  fruit,  is  to  pack  it 
in  glazed  earthen  jars.  The  pears  or  apples  must 
be  separately  wrapped  up  in  soft  paper,  tiicu  put  a 
little  well-ilried  bran  in  the  bottom  of  the  jar,  and 
c-i-  the  bran  a  layer  of  fruit;  then  a  little  more 
bian  to  fcll  up  the  interstices  between  the  fruit,  and 
lo  cover  it;  and  so  on,  a  layer  of  truit  and  bi-an 
klleruately,  till  the  jar  be  full:  llien  shake  it  gently, 


which  will  make  the  fruit  and  bran  sink  a  littlet 
fill  up  the  vacancy  at  top  with  a  piece  of  bla<ldei 
to  exclude  the  air;  then  put  on  the  top  or  cover  of 
the  jar,  observing  that  it  fits  as  closely  as  jiLSsible, 
These  jars  should  he  kept  in  a  rootn  where  tiiere 
can  be  a  fire  in  wet  or  dam[)  weather. 

Nicol  considers  it  an  erro'-  to  sweat  ar>p!es,  pre- 
viously to  storingthem.  The  fruit  evet  after  retain? 
a  bad  flavour.  It  should  never  be  laid  in  heaps  at 
all;  but  if  quite  dry  when  gathered,  should  be  im- 
mediately  carried  to  the  fruit  room,  ^id  be  laid, 
if  not  singly,  at  least  thin  on  the  shelves.  If  the 
finer  fruits  are  placed  on  any  thitig  else  than  a  clean 
shelf,  it  should  be  on  fine  paper.  Brown  |)aper 
gives  them  the  flavour  of  pitch.  The  fine  larger 
kinds  of  pears  should  not  be  allowed  even  to  touch 
one  another,  but  should  be  laid  quite  single  and 
distinct.  A|)ples,  and  all  other  pears,  should  be 
laid  thin;  never  tier  above  tier.  Free  air  should 
be  admitted  to  the  fruit-room  always  in  good 
weather,  for  several  hours  every  day;  and  in  damp 
weather  a  fire  should  be  kept  in  it.  He  careful  at 
all  times  to  exi  !ude  frost  from  the  fruit,  and  »K!a- 
sionally  to  turn  it  when  very  mellow. 

To  preserve  fruits  or  f  oncers. 

Mix  1  pound  of  nitre  with  2  pounds  of  bole 
ammoniac,  and  3  pounds  of  cle:^.i  common  sand. 
In  dry  weather,  take  fruit  of  any  sort,  not  fully 
ripe,  allowing  the  stalks  to  remain,  and  put  them 
one  by  one  itito  an  open  glass,  till  it  is  i|uite  full; 
cover  the  glass  with  oiled  cloth,  closely  tied  down; 
put  the  glass  3  or  4  inches  into  the  earth,  in  a  dry 
cellar,  and  surround  it  on  all  sides,  to  the  depth 
of  3  or  4  inches,  with  tlie  above  mixture.  This 
metliod  will  preserve  the  fruit  quite  fresh  all  the 
year  round. 

7'o  preserve  -walnnts. 

Walnuts  for  keeping  should  be  suffered  to  drop 
of  themselves,  and  aftei'wards  laid  in  an  open  aiiy 
place  till  thoroughly  dried;  then  pack  them  in  jars, 
box  is,  or  casks,  with  fine  clean  sand,  that  has  been 
well  dried  in  the  sun,  in  an  oven,  or  before  the  fire, 
in  layers  of  sand  and  wahmts  alternately;  set  ihera 
in  a  dry  place,  but  not  where  it  is  too  hot.  In  thi"« 
manner,  they  have  been  kept  good  till  the  latter 
end  of  Aftril.  Before  sending  them  to  table,  wipe 
the  sand  clean  off:  and  if  they  have  become  shri- 
velled, steep  them  in  milk  and  water  for  6  or  8 
hours  before  they  are  used;  this  will  make  them 
plump  and  fine,  and  cause  them  to  peel  easily. 
To  preserve  chesnuts  and  filberts. 

The  chesnut  is  to  be  treated  like  the  walnut, 
after  the  husk  is  removed,  which  in  the  chesnut, 
oi)ens  of  itself.  Chesnuts  and  walnuts  may  be 
preserved  during  the  whole  winter,  by  covering 
them  with  earth,  as  cottagers  do  potatoes. 

Filberts  may  always  be  gathered  by  hand,  and 
should  afterwa  -ds  be  treated  as  the  walnut.  Nuts 
intended  for  keeping  should  be  packed  in  jars  or 
boxes  of  dry  sand. 

To  preserve  meu and  quinces. 

The  medlar  is  not  good  till  rotten  ripe.  It  is 
generally  gathered  in  ttie  beginning  of  November, 
and  placed  between  two  layers  of  straw,  to  forward 
its  maturation.  Others  put  medlars  in  a  box  on  a 
three-inch  layer  of  fresh  bian,  moistened  well  with 
soft  warm  water;  then  stiew  a  layer  of  straw  be- 
tween them,  and  cover  with  fruit  two  inches  thick; 
which  moisten  also,  but  not  so  wet  as  before.  In  a 
week  or  tea  days  after  this  operation  they  will  be 
fit  for  use. 

Quinces  are  gathered  in  November,  when  they 

are  generally  ripe.     After  sweating  in  a  heap  for 

a  few  days,  they  are  to  be   wiped  dry,  and  placed 

on  the  fruit-shelf,  at  some  distance  from  each  other. 

7  'o  pack  fruit  for  carriage. 

If  fruit  is  to  be  sent  to  any  considerable  distance. 


31J 


UNIVERSAL  RECEIPT  BOOK 


gr»at  care  should  be  t.»ken  in  iiacking  it:  it  should 
110^  be  done  in  baskets,  as  they  avu  Vv.Me  to  be 
bruised  among  heavy  liigsjage,  and  tlie  fruit  of 
course  will  be  impaired.  Forsyth,  therefore,  re- 
commends boxes  made  of  strong  ileal,  of  dift'ereiit 
sizes,  according  to  the  quantity  of  fruit  to  be  pack- 
ed. T'lie  following  a-e  the  dimet.sious  of  the  boxts 
ill  which  fruit  used  to  he  sent  by  the  coach  to 
Windsor  and  Weymouth,  for  the  use  of  his  late 
majesty  and  the  royal  family 

The  larger  box  is  2  feet  long,  14  inches  broad, 
and  the  same  in  depth.  Tl;e  smaller  box  is  one 
foot  .line  inches  long,  one  foot  Lroad,  and  the  same 
ii\  depth.  These  boxes  are  made  of  incli  deal,  and 
Well  secured  with  three  iron  clumps  at  each  corner; 
they  ha.e  two  small  iron  hanilles,  one  at  each  end, 
by  which  they  are  fastened  to  the  roof  of  ihe  coach. 
In  these  bo\es  are  sent  melons,  cherries,  currants, 
pears,  peaches,  nectarines,  plums,  and  grapes;  they 
anj  firbL  wrapped  in  pine  leaves,  and  then  in  paper. 
The  cherries  and  currants  are  first  packed  in  a  flat 
tin  box,  one  fool  four  inches  long,  ten  inches  broad, 
and  four  deep. 

In  packiii';,  proceed  tlius: — First  put  a  layer  of 
fine  long  dry  moss  in  tiie  holtom  of  the  tin  box, 
then  a  layer  of  currants  or  chei-ries,  then  another 
laj'er  of  moss;  and  so  on,  alternately  fruit  and 
moss,  until  the  box  is  so  full,  that  when  the  lid  is 
h^ped  down,  the  fruit  may  be  so  finely  packed  as 
tofcreserve  ihein  from  friction.  Then  make  a 
lajlr  of  fine  moss,  and  short,  soft  dry  grass,  well 
mixed,  in  the  bottom  of  the  deal  bo\:  piick  in  the 
melons  with  some  of  the  same,  tight  in  between  all 
the  rows,  and  also  between  the  melons  in  the  same 
low,  till  the  layer  is  finished;  choosing  the  fruit  as 
nearly  of  a  size  as  possil)le,  filling  up  every  inter- 
stice with  the  moss  and  grass.  When  the  melons 
are  packed,  put  a  thin  laj'erof  moss  and  grass  over 
them,  upon  which  i)lace  the  tin  box  with  the  cur- 
rants, packing  it  firmly  all  round  with  moss  to 
prevent  it  from  shaking;  then  put  a  thin  laver  of 
raoss  over  the  box,  and  pack  the  pears  firmly  (but 
so  as  not  to  bruise  them)  on  that  layer,  ir.  the  same 
manner  as  the  melons;  and  so  on  with  the  peaches, 
nectarines,  plums,  and  lastly  the  grapes,  filling  up 
the  box  with  moss,  that  the  lid  may  shut  down 
so  tight  as  to  prevent  any  friction  among  the 
fruit.  The  boxes  should  have  locks  and  two  keys, 
which  may  serve  for  them  all:  each  of  the  persons 
who  pack  and  unpack  the  fruit  having  a  key.  The 
moss  and  grass  should  always  be  returned  in  the 
boxes,  which,  with  a  little  addition,  will  serve  the 
whole  season;  being  shaked  up  and  well  aired  after 
each  journey,  and  keeping  it  sweet  and  clean. 
After  the  wooden  box  is  locked,  cord  it  firmly. 

If  fruit  be  packed  according  to  the  above  direc- 
tions, it  may  be  sent  to  the  farthest  parts  of  the 
kingdom,  by  coaches  or  wagons,  wi'h  perfect  safely. 
Other  methods  ^-f  packing  fruit. 

Fruits  of  tlie  most  delicate  sorts  are  sent  from 
Spain  and  Italy  to  England,  packed  in  jars  witn 
saw-dust  from  woods  not  resinous  or  otherwise  ill 
tasted.  One  large  branch  of  grapes  is  suspended 
from  a  twig  or  pin  laid  across  the  mouth  of  the 
jar,  so  as  it  may  not  touch  either  the  bottom  or 
sides;  saw-dust  or  bran  is  then  strewed  in,  and 
when  full,  the  jar  is  well  shaken  to  cause  it  to  set- 
tle; more  is  then  added  till  it  is  quite  full,  when 
the  supporting  twig  is  taken  away,  and  the  earthen 
cover  of  the  jai-  closely  fitted  and  sealed,  generally 
with  fine  stucco. 

In  the  same  way  grapes  may  be  sent  from  the 
remotest  parts  of  Scotland  or  Ireland  to  the  me- 
tropolis. When  the  distance  is  less,  they  may  be 
sent  enveloped  in  fine  paper,  and  packed  in  moss. 
The  simplest  mode  for  short  distances  is  to  wrap 
each  bunch  in  fine  soft  paper,  and  lay  them  on  a 


bed  of  moss  in  a  broad  flat  basket  with   a  prop** 
cover. 

Cherries  and  plums  may  be  packed  in  thin  lay- 
ers, with  paper  and  moss  lietween  each. 

Peaches,  apricots,  and  the  fini;r  i)lunis,  mav  each 
be  wrapped  separately  in  vine  or  other  leavts,  or 
fine  paper,  anil  ])acked  in  abundance  nf  cotton,  flax, 
fine  moss,  or  dried  short  grass.  Moss  is  apt  to 
communicate  its  flavour  to  fine  fruits,  and  so  is 
short  grass,  if  not  thoruughlv  (h-ied  and  sweetened. 
Cotton  best  preserves  the  bloom  on  peaches  ami 
l>lums. 

To  preserve  grafjes. 

Where  there  ai-e  several  bundles  in  one  branch, 
it  may  be  cut  ofl',  leaving  about  6  inclics  in  lengili 
or  more  of  the  wood,  according  to  the  dislaiiie 
between  the  bunches,  and  a  little  on  the  outside  of 
the  fruit  at  each  end;  seal  both  ends  willi  cnmmo:; 
bottle  wax,  then  hang  them  across  a  line  in  a  (\r\ 
room,  taking  care  to  clip  out,  with  a  pairof  scissai-s, 
any  of  the  lieiries  that  begin  to  decay  or  become 
mouldy,  which,  if  left,  would  lauit  the  others.  In 
this  way  grajies  may  be  kejit  till  Febniary;  but  if 
cut  before  the  bunches  are  loo  ripe,  tliey  may  be 
kept  much  longer. 

Grapes  mav  be  kept  by  packing  them  in  jars 
(every  bunch  being  first  wrapped  up  in  soft  paper), 
and  covering  every  layer  with  bran,  well  dried, 
laying  a  little  of  il  in  the  bottom  of  thf  jar;  then  u 
layer  of  grapes,  and  so  on,  a  layer  of  bran  and  of 
grapes  alternately,  till  the  jar  is  filled:  then  shake 
it  gently,  and  fill  it  to  the  top  with  bran,  laying 
some  paper  over  it,  and  covering  the  top  with  i? 
bladder  tied  firmly  on  to  exclude  the  air;  then  put 
on  thj  top  or  cover  of  tlie  jar,  observing  that  il  fiu 
close.  These  jars  should  F>e  kept  in  a  room  whert 
a  fire  can  be  kept  in  wet  damp  weather. 

French  method  of  presei-ving  gi'apes. 

Take  a  cask  or  barrel  inacces.-^ible  to  the  exter- 
nal air,  and  put  into  it  a  layer  of  bran  dried  in  an 
oven,  or  of  ashes  well  dried  and  sifted.  Upon  this 
place  a  layer  of  bunches  of  gra[>e3  well  cleaned, 
and  gathcrid  in  the  afternoon  of  a  di-y  day,  before 
they  are  perfectly  ripe.  Proceed  thus,  with  alter- 
nate layers  of  bran  and  grapes,  till  the  barrel  is 
full,  taking  care  that  the  grapes  do  not  touch  each 
other,  and  to  let  the  last  layer  be  of  bran;  then 
close  the  barrel,  so  that  the  air  may  not  be  able  to 
penetrate,  which  is  an  essential  point.  Grapes 
thus  packed  will  keep  9  or  even  12  months.  T« 
restore  them  to  their  freshness,  cut  the  end  of  the 
stalk  of  each  bunch  of  grapes,  and  put  that  of 
white  grapes  into  while  wine,  and  that  of  black 
gra[)es  into  red  wine,  as  flowers  are  put  into  wa- 
ter to  revive  or  to  keep  them  fresh. 

To  pack  yoitn^  trees  for  exportation. 

The  long  white  moss  of  the  marshes,  sphagnum 
palustre,  may  be  ?pplied  for  this  purpose.  Squeeze 
out  part  of  the  moisture  from  the  moss,  and  lay 
courses  of  it  about  3  inches  thick,  interposed  with 
other  courses  of  the  trees,  shortened  in  their 
branches  and  roots,  stratum  above  slratuin,  till  the 
box  IS  filled;  then  let  the  whole  be  trodden  down, 
and  the  lid  properly  secured.  The  trees  will 
want  no  care,  even  during  a  voyage  of  10  or  1-' 
months,  the  moss  been  retentive  of  moisture,  and 
appearing  to  possess  an  antiseptic  propert)',  which 
prevents  fermentation  or  putrefaction.  Vegetation 
will  proceed  during  the  tune  the  trees  remain  in- 
clo-sed,  shoots  arising  both  from  the  branches  and 
roots,  which,  however,  are  bianched  and  tender, 
for  w ant  of  light  and  ail ,  to  w  liich  the  trees  require 
to  be  gradually  inured.  This  moss  isveiy  commor 
in  most  parts  of  Europe  and  .\merica. 

J^ractical  directions  to  gardeners. 

1.  Perform  every  operaiion  in  the  proper  season 

2.  Perlorm  every  operatiou  ;n  the  best  P>  iiiper 


HORTICULTURE. 


311 


This  IS  to  be  acquired  in  pan  by  practice,  and 
partly  also  by  reflection.  For  exsiuple,  in  digging 
over  a  piece  of  ground,  it  is  a  common  practice 
with  slovens  to  tlirow  the  weeds  and  stones  on  the 
dug  ground,  or  on  the  adjoining  alley  or  walk,  with 
the  intention  of  gathering  them  oiF  afterwards.  A 
betti.'r  way  is  to  have  a  wheel-barrow,  or  a  large 
basket,  in  which  to  put  the  weeds  and  extraneous 
matters,  as  they  are  picked  out  of  the  ground. 
Some  persons,  in  planting  or  weeding,  whether  in 
che  open  air,  or  in  hot  houses,  throw  down  all 
seeds,  stones,  and  extraneous  matters  on  the  paths 
or  alleys,  with  a  view  to  pick  them  up,  or  sweep 
or  rake  them  together  afterwards:  it  is  better  to 
aarry  a  basket  or  other  utensil,  either  common  or 
subdivided,  in  which  to  hold  in  one  part  the  plants 
to  be  planted,  in  another  tiie extraneous  matters,  8tc. 
.■?.  Complete  every  part  of  an  operation  as  you 
proceed. 

4.  Finisli  one  job  before  beginning  another. 

5.  In  leavins,  off  working  at  any  job,  leave  the 
work  and  tools  in  an  orderly  manner. 

6.  In  leaving  off  work  for  the  day,  make  a  tem- 
porary finish,  and  carry  the  tools  to  the  tool-house. 

7.  In  passing  to  and  from  the  work,  or  on  any 
occasion,  through|any  part  of  wliat  is  considered 
under  the  charge  of  the  gardener,  keep  a  vigilant 
look  out  for  weeds,  decayed  leaves,  or  any  other 
deformity,  and  remove  them. 

8.  In  gathering  a  crop,  remove  at  the  same  time 


the  roots,  leaves,  stems,  or  whatevei  else  is  of  r.« 
farther  use,  or  may  appear  slovenly,  decaying,  of 
offensive. 

9.  Let  no  crop  of  fruit,  or  herbaceous  vegetaoles, 
go  to  waste  on  the  spot. 

10.  Cut  down  the  Hour  stalks  of  all  plants. 

11.  Keei)  every  part  of  what  is  under  your  care 
perfect  in  its  kind. 

Attend  in  spring  and  autumn  to  walls  and  build- 
ings, and  get  them  repaired,  jointed,  glazed,  and 
()ainte(l  where  wanted.  Attend  at  all  times  to 
machines,  implements,  and  tools,  keeping  Ihera 
clean,  sharp,  and  in  perfect  repair.  See  particu- 
larly that  they  are  placed  in  their  proper  situations 
in  the  tool-house.  House  every  implement,  uten- 
sil, or  machine  not  'n  use,  both  in  winter  and  sum- 
mer. Allow  no  blanks  in  edgings,  rows,  single 
s|)ecimens,  drills,  beds,  and  even  where  practica- 
ble, in  broad-cast  sown  pieces.  Keep  edgings  and 
edges  cut  to  the  utmost  nicety.  Keep  the  shapes 
of  the  wall  trees  filled  with  wood  according  to 
their  kind,  and  let  their  training  be  in  the  first 
style  of  perfection.  Keep  all  walks  in  perfect 
form,  whether  raised  or  fiat,  free  from  weeds,  dry, 
and  well  rolled.  Keep  all  the  lawns,  by  everj- 
means  in  your  power,  of  a  close  texture,  and  dark 
green  velvet  appearance.  Keep  water  clear  and 
free  from  weeds,  and  let  not  ponds,  lakes,  or  arti 
ficial  rivers,  rise  to  the  brim  in  winter,  nor  sink 
very  far  under  it  in  summer. 


HUSBANDRY. 


Component  parts  of  soil. 

In  general  the  comiionent  parts  of  the  soil,  what- 
ever may  be  the  colour,  are  argil,  sand,  water,  and 
air;  for  into  these  original  principles  m;iy  all  earths 
be  reduced,  however  blended  with  app'U'ently  fo- 
reign substances.  Argil  is  the  soft  and  unctuous 
part  of  clay.  The  primitive  earths,  argil  and 
sand,  contain  each,  perhaps  in  nearly  ecjual  degrees, 
the  food  of  plants;  but  in  their  union  the  purposes 
of  vegetation  are  most  completely  answered.  The 
precise  quantities  of  each  necessary  to  make  this 
union  perfect,  and  whether  they  ought  to  be  equal, 
it  is  neither  very  easy  nor  very  material  to  ascer- 
tain, since  that  point  is  best  determined  in  practice, 
wjien  the  soil  proves  to  be  neither  too  stift'  or  ad- 
hesive, from  the  superabundance  of  clay,  nor  of 
too  loose  and  weak  a  texture,  from  an  over  quan- 
tity of  sand  in  its  composition.  The  medium  is 
imdoubtedly  best;  but  an  excess  towards  adhesion 
is  obviously  most  safe.  A  stiff  or  strong  soil  holds 
the  water  which  falls  upon  it  for  a  long  time,  and, 
being  capable  of  much  ploughing,  is  naturally  well 
((ualitied  for  carrying  the  most  valuable  arable 
lu-ops.  A  light  sod,  or  one  of  a  texture  feeble  and 
fasilv  broken,  is,  on  the  contrary,  soon  exhausted 
'.  y  aratic.n,  and  requires  renovation  by  grass;  or 
Mherwise  it  cannot  be  cultivated  to  advantage. 
T'l  distiiiguisli  clayey  soUs. 

A  clayey  soil,  though  distinguished  by  the  colour 
tttiieli  it  bears,  namely  black,  while,  yellow,  and 
fed,  differs  fruin  all  otiier  soils,  being  tough,  wet, 
and  culd,  and  coiise(juently  requiring  a  good  deal 
ot" labour  from  the  husljandman  befure  it  can  be 
«ul}l(Mently  pulverized,  or  placed  in  a  slate  for  bear- 


ing artificial  crops  of  corn  or  gr,"\ss.     Clay  land  is 
known  by  the  following  qualities,  or  properties: 

It  holds  water  like  a  cup,  and  once  wetted  does 
not  soon  dry.  In  like  manner,  when  thoroughly 
dry,  it  is  not  soon  wetted;  if  we  except  the  varie- 
eties  which  h'ive  a  thin  surface,  a'ld  are  the  worst 
of  all  to  manage.  In  a  dry  summer,  clay  cracks, 
and  shows  a  surface  full  of  small  chinks,  or  open- 
ings. If  ploughed  in  a  wet  state,  it  sticks  to  the 
plough  like  mortar,  and  in  a  dry  summer,  the 
plough  turns  it  up  in  great  clods,  scarcely  to  be 
broken  or  separated  by  the  heaviest  roller. 
7'o  manage  sandy  soils. 

Soils  of  this  description  are  managed  with  infi- 
nitely less  trouble,  and  at  an  expense  greatly  infe- 
rior to  wha'.  clays  require;  but  at  the  same  lime, 
the  crops  produced  from  them  are  generally  ot 
smaller  value.  There  are  many  varieties  of  sjnd, 
however,  as  well  as  of  clay;  and  in  some  ]»ai'ts  of 
the  country,  the  surface  is  little  better  than  a  bare 
barren  sand,  wherein  artificial  plants  will  not  lake 
root  unless  a  dose  of  clay  or  good  earth  is  previ- 
ously administered.  Tliis  is  not  the  sod  meant 
by  tlie  farmer  when  he  speaks  of  sands.  To  speak 
practically,  tiie  soil  meant  is  one  where  sand  is 
predominant,  allhougli  there  be  several  other 
earths  in  the  nrxture.  From  containing  a  gi-eal 
quantity  of  sand,  these  soils  are  all  loose  and 
crumbling,  and  never  get  into  a  clod,  even  in  the 
driest  weather.  Tf.is  is  the  great  article  of  distinc- 
tion betwixt  sands  and  sandy  loams.  A  sandy  loam, 
owing  to  tlie  clay  that  is  in  it,  does  not  crumble 
down,  or  oeconie  loose  like  a  real  sand,  but  retains  a 
degree  of  adhesion  after  weihess  or  droagiit,  not  with- 


812 


UNIVERSAL  RECEIPT  BOOK 


standing  the  quar'ity  of  sand  that  is  mixed  with 
it.  Perhaps  a  true  sandy  loam,  incumbent  u|)on 
a  sound  subsoil,  is  th-;  most  valuaUle  of  all  soils. 
Upon  such,  eve-.-y  kind  of  grain  fiiay  be  raised  with 
advantage,  and  no  soil  is  better  calculated  for  tur- 
nips and  grass. 

The  real  sands  are  not  favoui-{>ble  to  the  growth 
of  wheat,  unless  when  preceded  by  clover,  whicli 
binds  the  surface,  and  confers  a  temporary  strength 
for  sustaining  that  grain.  Much  of  the  county  of 
Norfolk  is  of  this  description;  and  it  is  well 
known  that  few  districts  of  the  kingdom  yield  a 
greater  quantity  of  produce.  Till  Norfolk,  how- 
ever, was  invigorated  by  clay  and  marl,  nearly  one 
half  of  it  was  little  better  than  waste;  but  by  the 
success  which  accompanied  the  use  of  these  aux- 
iliaries, a  new  soil  was  in  a  maimer  created;  wbicli, 
by  a  continuation  of  judicious  management,  has 
given  a  degree  of  fame  to  the  husb'andry  of  that 
country,  far  surpassing  that  of  other  districts  natu- 
rally more  fertile. 

Gravelly  soils. 

The  open  porous  nature  of  these  soils  disposes 
them  to  imbibe  moisture,  and  to  part  with  it  with 
great  facility:  from  the  latter  of  which  circumstan- 
ces they  are  subject  to  burn,  as  it  is  tern>ed,  in  dry  sea- 
sons The  main  difference  between  gravel  and  sand 
is,  that  the  former  is  chiefly  composed  of  small  soft 
stones;  though  in  some  instances  the  stones  are  of  a 
silicious  or  flinty  nature,  au.l,  in  others,  of  the  calca- 
reous or  chalky.  From  these  constitutional  circum- 
Jtances  arise  the  propriety  ofdeei)ening  gravelly  soils 
Dy  coats  of  marl  or  earth,  and  of  keeping  them  fresh 
by  frequent  returns  of  grass,  and  re[)eated  appli- 
cations of  manure.  Gravelly  soils,  from  the  light- 
T>ess  of  their  texture,  are  not  expensive  or  difficult 
in  the  means  of  cultivation.  All  the  necessary 
business  required  for  gravels  may  be  carried  for- 
ward with  ease  and  expedition;  and  S'Uch  soils  are, 
in  general,  soon  brought  into  a  proper  state  for 
the  reception  of  crops. 

The  constitutional  qualities  of  gravels  point  out 
the  propriety  of  ploughing  them  deep,  so  that  the 
surface  soil  may  be  augmented,  and  greater  room 
given  to  the  growih  of  the  plants  cultivated  on 
them.  A  shallow-ploughed  gravel  can  stand  no 
excess  of  weather,  however  enriciied  by  manure. 
It  IS  burnt  up  by  a  day  or  two  of  drauglit,  and  it  is 
almost  e(|uaily  injured  by  an  excessive  fall  of  rain, 
unless  the  pan  or  firm  bottom,  wliich  such  soils 
easily  gain,  be  frequently  broken  througli  by  deep 
ploughing. 

Uses  of  different  soils. 

Clayey  soils,  when  sufficiently  enriched  with 
manures,  are  naturally  well  qualified  fcr  carrying 
crops  of  wheat,  oats,  beans,  and  clover;  but  are 
not  fitted  for  barley,  turnips,  potatoes,  Jscc.  or  oven 
for  being  kept  mider  for  grass  longer  than  one 
year.  Such  soils  ought  to  be  regularly  summer- 
fal'owed  once  in  six,  or  at  least  once  in  eight  years, 
even  when  they  are  comparatively  in  a  clean  state, 
as  they  contract  a  sourness  and  adhesion  from  wet 
ploughing,  oidy  to  be  removed  by  exposure  to  the 
sun  and  wind  during  the  dry  months  of  summer. 
Soils  of  this  kind  receive  little  benefit  from  winter 
ploughing,  uidess  so  far  as  their  surface  is  tiiereby 
presented  to  the  frost,  which  mellows  ancl  reduces 
them  in  a  manner  infinitely  superior  to  what  could 
be  accomplished  by  all  the  operations  of  man. 
Still  they  are  not  cleaned  or  made  free  of  weeds  by 
winter  ploughing;  and  therefore  this  operation  can 
only  be  considered  as  a  good  means  for  procuring 
a  seed-bed,  in  which  the  seeds  of  the  future  crop 
may  be  safely  deposited.  Hence  the  necessity  of 
cleaning  clay  soils  iluring  the  summer  inoiittis,  and 
of  baviu!.];  always  a  large  part  of  every  clay  farm 
under  summer  fallow.     All  clayey   soils  require 


great  industry  and  care,  as  well  as  a  considerable 
portion  of  knowledge  in  dressing  or  management, 
to  keep  tliem  In  good  conditiDti;  yet  when  their 
natural  toughness  is  got  the  better  of,  they  always 
yield  the  heaviest  and  most  abundant  crops.  One 
thing  requisite  for  a  clayey  soil,  is  to  keep  it  rich 
and  full  of  manure;  a  poor  clay  being  the  most  un- 
grateful of  all  soils,  and  hardly  capable  of  repay- 
ing the  expense  of  labour,  after  being  worn  out 
and  exhausted.  A  clayey  soil  also  receives,  com- 
paratively, small  benefit  from  grass;  and  when  once 
allowed  to  get  into  a  sterile  condition,  the  most 
active  endeavours  will  with  difficulty  restore  ferti- 
lit_v  to  it  after  the  lapse  of  many  years. 

Upon  light  soils,  the  case  is  very  different 
These  flourish  under  the  grass  husbandry;  and 
bare  smiimer  fallow  is  rarely  required,  be- 
cause they  may  be  cleaned  and  cropped  in  the 
same  year,  with  that  valuable  esculent,  turnij). 
Upon  light  soils,  however,  wheat  can  seldom  be 
extensively  cultivated;  nor  can  a  crop  be  obtained 
of  etjual  value,  either  in  respect  to  quantity  or 
(jualiiy,  as  on  clay  sand  loams.  The  best  metho<l 
of  procuring  wheats  on  light  lands,  is  to  sow  upoc 
a  clover  stubble,  when  the  soil  has  got  an  artificial 
solidity  of  body  and  is  thereby  rendered  capable 
of  sustaijiing  this  grain  till  it  arrives  at  maturity. 
The  same  observation  applies  to  soils  of  a  gravel- 
ly nature;  and  upon  both,  barley  is  generally- 
found  of  as  great  benefit  as  wheat. 

Thin  clays,  and  peat  earths,  are  more  friendly 
to  the  growth  of  oats  than  of  other  grains,  though 
in  favourable  seasons  a  heavy  crop  of  wheat  may 
be  obtaii.ed  from  a  thin  clayey  soil,  when  it  has 
been  completely  summer-fallowed,  and  enriched 
with  dnng.  A  first  application  of  calcareous  ma- 
nure is  genentlly  accompanied  with  great  advan- 
tage upon  these  soils;  but  when  once  the  effect 
of  this  application  is  over,  it  can  hardly  be  repeat- 
ed a  second  time,  unless  the  land  has  been  very 
cautiously  managed  after  the  first  dressing.  Nei- 
ther of  these  soils  is  friendly  to  grass,  yet  there  is 
a  necessity  of  exercising  fhis  husbandry  with  them, 
because  they  are  incapable  of  standing  the  plough 
more  than  a  year  or  two  in  the  course  of  a  rotation. 

Wheat  ought  to  be  the  predominant  crop 
upon  all  the  rich  clays  and  strong  loams,  and  that 
light  soils  of  every  kind  are  well  qualified  for  tur- 
nips, barley,  &c.  Upon  the  thin  and  moorish  soils, 
oats  must  necessarily  preserve  a  prominent  rank; 
and  grass  seeds  may  be  cultivated  upon  every  one 
of  them,  though  wi*h  different  degrees  of  advan- 
tage, according  to  the  natural  and  artificial  rich- 
ness of  each  soil,  or  to  the  qualities  which  it  pos- 
sesses for  encouraging  the  growth  of  clover,  in  the 
first  instance,  and  preserving  the  roots  of  the  plant 
at^erwards. 

Operation  of  tillage. 

Tillage  is  an  operation  whereby  the  soil  is  either 
cleared  from  noxious  weeds,  or  pi-ei)ared  for  re- 
ceiving the  seeds  of  plants  cultivated  by  the  hus- 
bandman. When  this  operation  is  neglected,  or 
even  partially  executed,  the  soil  becomes  foul, 
barren,  and  unproductive;  hence,  upon  arable 
farms,  tillage  forms  the  pi-on>inent  branch  of  work; 
and,  according  to  the  perfection,  or  imperfection, 
with  whicii  it  is  executed,  the  crops  of  the  hus- 
bandman, whether  of  corn  or  grass,  are  in  a  great 
measure   regulated. 

1  Ullage,  in  t!ie  early  ages,  was  performed  by 
hand  labour;  but,  in  modern  times,  the  plough  has 
been  the  universal  iiislrumeiil  used  for  executing 
this  necessary  and  important  branch  of  rural  work. 
In  no  other  way  can  large  fields  be  turned  over, 
because  the  expense  of  digging  with  the  spade,  the 
only  other  method  of  turumg  over  the  ground 
would  much  exceed  any  profit  that  can  be  reape«l 


HUSUAXDRY. 


313 


Stones  Iving  above  or  helow  the  siirfMce  are  the 
most  tniiuphihle  ohslructinn  to  pertVct  tillage. 
On  slmiv  (;romi(l,  the  work  is  not  only  impei'tVclly 
execuifil,  but  in  nirtiiy  casi-s  the  iniplemeiit  is  bro- 
ken to  pieces,  and  a  consi<leral)le  jjortion  ot  time 
lost  befjie  I.  IS  te|>aireii,  and  put  in  order.  Tbe 
removnl  of  stones,  therefore,  es[>ecially  of  sucli  as 
are  belov  the  surface,  ought  to  be  a  [)riraary  ob- 
ject with  every  agricidini'ist;  because  a  neglect 
of  this  kind  may  afterwards  occasion  liiin  considc- 
raWe  1  )ss  and  inconveriience. 

To  dr.iiii  the  ground,    in   other   worils,  to  lay  it 
dry,  also  facilitates  tillage  exceedingly;  for  plough- 
ing ca'inot  be    performed    with    advantage  where 
eitJier  tlij  siu'face  or  subsoil  is  wet. 
Best  mode  of  tilla^fe. 

The  only  sure  and  certain  way  by  which  the  soil 
is  cleaned  or  rendered  free  of  weeds,  is  by  p'ough- 
ing  in  the  sunmier  niontlis,  when  the  groun<l  is 
drv,  and  when,  bv  the  influence  of  the  sun  and  air, 
the  weeds  may  be  destroyed  with  facility.  Sel- 
dom at  atiy  other  period  is  the  soil  much  benefited 
by  plonghinp-,  uidess  so  far  as  a  seed-bed  is  thus 
prociu'ed  f;.' the  succeeding  crop;  and  though  the 
situation  or  state  of  the  ground,  when  these  inter- 
mediate ploughings  are  bestowed,  is  of  importance 
in  judging  of  their  uliliiy,  yet  the  radical  process 
of  summer  fallow  caimot,  by  any  means,  be  alto- 
gether ilispensed  with.  Though,  if  the  winter  and 
spring  ploughings  are  executed  under  favourable 
circumstances,  and  plenty  of  manure  is  at  hand,  it 
may  be  delayed  for  a  greater  numl)er  of  years  than 
is  nilierwise  practicable,  if  good  husbandry  is  to 
be  maintained. 

With'HU  summer  fallow,  or,  which  is  the  same 
thing,  witiiout  working  the  ground  in  the  summer 
months,  perfect  husbamiry  is  unattainable  on  all 
heavy  or  cold  soils,  and  upon  every  variety  incum- 
bent on  a  close  oi  retentive  bottom. 

To  keep  his  lai.d  clean  will  always  be  a  princi- 
pal oI)ject  with  every  good  farmer;  for  if  this  is 
neglected,  in  place  of  carrying  rich  crops  of  corn 
or  grass,  the  ground  will  be  exhausted  by  crops 
of  weeds.  Wiiere  land  is  foul,  everv  operation 
of  husbandry  must  be  proportionalily  nou-eftec- 
tive;  and  even  the  manures  applied  will,  in  a  great 
measure,  be  lost. 

Tiie  necessity  of  summer  fallow  depends  great- 
ly upon  the  n;ilure  and  quality  of  the  soil;  as,  upon 
some  soils,  a  re[)etition  of  this  practice  is  less  fre- 
(juenlly  retjuired  than  upon  others.  Wherever 
t.iie  soil  is  incumbent  upon  clay  or  till,  it  is  more 
disposed  to  get  f  lu!,  than  when  incumhent  upon  a 
dry  grtivelly  bottom;  besides,  wet  soils,  from  be- 
ing ploughed  in  winter,  contract  a  stiffness  which 
lessens  ibe  pastui'e  of  artificial  plants,  and  prevents 
them  from  receiving  sufficient  nourishment.  When 
land  of  a  dry  gravelly  bottom  gets  foul,  it  may  ea- 
sily be  cleaned  without  a  plain  summer  fallow; 
since  crops,  such  as  turnips,  '^c.  may  be  substitu- 
ted in  its  plaje,  which,  when  drilled  at  proper  in- 
tervals, admit  of  being  ploughed  as  often  ..s  neces- 
sary; whereas  wet  soils,  which  are  naturally  unfit 
for  carrying  such  crops,  must  be  cleaned  and 
brought  into  good  order,  by  frequent  ploughings 
aod  liairowings  during  the  summer  months. 
To  conduct  afalloiv. 

Upon  all  clayey  soils  (and  upon  such  only  is 
a  com[dete  summer  fallow  necessary),  the  first 
ploughing  ought  to  be  given  during  the  winter 
months,  or  as  early  in  the  spring  as  possible;  which 
greatly  promotes  the  rotting  of  the  sward  and  stub- 
ble. This  should  be  done  by  gathering  up  tbe 
ridge,  wliich  both  lays  the  gi-ound  dry,  and  rii)S 
up  the  furrows.  As  soon  as  seed-lime  is  over,  tbe 
ridge  should  be  cloven  down,  preparatory  to  cross 
Ijloughing;  and  after  lying  a  proper  lime,  should 
2  P 


he  harrowed  and  rolled  repeatedly,  and  esjrypaP" 
licle  of  quickens  ibal  the  harrows  have  broinrht 
above,  should  be  carefully  picked  ofi"  with  the  hand. 
It  is  tlien  proper  to  ridge  or  gather  il  up  immedi- 
ately, which  both  [ays  the  land  in  propel  condi- 
dition  for  meeting  bad  weather,  an<l  opens  up 
any  fast  land  that  may  have  been  missed  in  the 
furrows  when  the  ci'oss  ploughirig  was  given.  After 
this,  harrow,  roll  and  gather  the  root  weeds  again; 
I  and  continue  so  doing  till  the  field  is  perfectly  clean. 
7  0  prejicire  the  g-oiind. 
The  above  object  is  most  completely  accom- 
I  plished,  wlien  the  ground  is  i)loughed  deej)  and 
equal,  while  he  Ijoltom  of  the  furrow  immediately 
atove  the  subsoil  is  perfectly  loosened,  and  turned 
equally  over  with  Ihe  iiart  which  constitutes  tbe 
surface.  In  many  ])laces,  these  |)roperties  ai-e  alto- 
gether neglecteii,  the  ground  being  ploughed  in  a 
shallow  way,  while  the  bottom  of  the  pfmghed 
land  remains  sometljing  like  the  teeth  of  a  saw, 
having  the  under  part  of  the  furrow  untouched, 
and  consequently  not  removed  by  the  action  of  the 
plough.  Willie  these  tilings  are  sufix-red,  the  ob- 
ject of  tillage  is  only  partially  gained.  The  food  of 
plants  can  only  be  imperfectly  procured;  ind  the 
ground  is  drenched  and  injured  by  wetness;  these 
ridges,  or  pieces  ot  land,  which  are  not  cut,  pre- 
venting a  descent  of  the  moisture  from  above  to 
the  o|ien  furrows  left  for  carrying  it  off.  Where 
the  seed-bed  is  prepared  by  Due  ploughing,  the 
greatest  care  ought  to  be  used  in  having  it  closely 
and  equally  performed.  When  two  are  given,  they 
should  be  in  opposite  directions,  so  iJ-at  any  firm 
land  left  in  the  first  may  be  cut  up  in  the  second 
ploughing.  Il  is  not  profitable  to  plo  ^h  twice  one 
way,  if  it  can  be  safely  avoided. 

Another  important  point  to^va'ds  procuring 
good  tillage,  is  never  to  plough  the  .and  when  in  a 
wet  stale;  because  encouragement  it  thus  given  to 
the  growth  of  weeds,  v\iiilea  sourne.s  and  adhesion 
is  communicated  to  the  ground,  >vhich  is  rarely 
got  the  better  of  till  the  operations  ofa  summer  fal- 
low ure  again  repeated. 

All  soils  ought  not  to  be  wrought,  or  ploughed, 
in  one  manner.     Each  kind  has  its  particular  and 
appropriate  qualities;  and,  theiefore,  each  requires 
a  particular  and  appropriate  mode  of  tillage.  Plough- 
ing, which  is  the  capital  operation  of  husbandry, 
ought,  on  these  accounts,  to  be  administered  accord- 
ing to  the  nature  of 'he  soil  which  is  to  be  operated 
upon,  and  not  executed  agreeably  to  one  fixed  and 
determined  principle.     On  strong  clays  and  loams, 
and  on  rich  gravels  and  deep  sands,  liie  plough  ought 
to  go  as  deep  as  the  cattle  are  able  to  woi  k  it;  where- 
as, on  thin  clays  and  barren  sands  llie  benefit  of  deep 
ploughing  is   very   questionable;   especially   wlien 
such  are  incumbent  on  a  till  bottom,  or  where  the 
subsoil    is  of  a  yellow-ochre  nature;  such,  when 
turned   up,   being  little  belter  tlian  poison  to  the 
surface,  unless  highly   impregnated    with    alluvial 
compost,  the  effect  of  which  expels   ihe  poisonous 
substance   contained   in  this  kind   of   subsoil,  and 
gives  a  fertility  to  the  whole  mass,  more  decisively 
permanent,  tiian  would  follow  a  heavy  application 
of  the  best  rotten  dung, 
7'-*o  sets  of  ploitqhs  veqidrei'  for  perfect  tillage. 
On  ciayey  soils,  where  the  ridges  must  be  consi- 
dered   acclivated,  so  that  ihe  ground   may  be  [ire- 
served    in    something    like    i>    dry    condition,   the 
plough,   used   for  tillage;  ought  to  have  a  mould- 
board  consideraby    wider  set  than  is  reciuire.l  for 
light  soils,  in  order  that  the   furrow   may  be  close 
I  cut  below,  and  duly  turned  over.    This  metlmd  of 
I  constructing  the  plough   necessarily  makes  a  hea- 
I  vier   draught    than    would    be  the   case    were   the 
I  mould-board  placed  differently;  tliough  if  good  ami 
I  sufficient  work,  be   wanted,  the  necessity  of  cctw 

2  n 


314 


UNIVERSAL  RECEIPT  BOOK. 


lli-ncting  the  implrment  in  tlie  way  menlioned,  is 
absdiiile  ami  iiulisr[)ciisul)le.  The  ])lnii'^li  to  he  used 
Oil  lis;ht  soils,  or  on  all  soils  that  admit  of  what  is 
te<:liii''?ally  calleilcr  iwii  and  ("nrrow  plonu;hing,  may 
be  in?  le  m  ich  straij^liler  helow,  and  yet  he  capa- 
lile  of  executing  the  w  irk  in  a  perft-ct  manner.  On 
every  farm,  consisting  of  mixed  soils,  two  sets  of 
ploughs  ougnt  to  he  kept,  otherwise  proper  work 
cannot  he  |)erformi'd.  All  land  ought  to  he  plough- 
ed with  a  shoulder,  and  tlie  advantages  of  ])loiigh- 
ng  in  this  way  are,  that,  if  ploughed  heforc  winter, 
tiie  surface  is  enahlefl  to  resist  the  winter  rains, 
and  afterwards  present  a  face,  on  which  tiie  har- 
rows can  make  a  proper  impress!  )n,  when  the 
seed  proces-s  is  to  be  executed.  This  deserves 
particular  attention  when  old  grass  fields  are 
uroken  up;  as,  by  neglecting  it,  tiie  harrows  often' 
«re  unable  to  cover  the  seed.  It  is  perfectly  prac- 
ticable to  plough  land  with  a  tolerably  broad  fur- 
row, say  10,  11,  or  12  inches,  and  yet  to  plough  it 
clean,  provided  the  implement  used  is  properl) 
constructed;  but,  then,  care  must  be  taken  that  the 
furrow  be  of  proportionate  deepness,  otherwise  it 
will  be  laid  on  its  back,  instead  of  being  deposited 
at  an  angle  proper  for  undergoing  the  harrowing 
process. 

Implements  of  husbandry . 

No  country  in  the  world  is  better  provided  with 
implements  for  executing  rural  labour  than  Great 
Britain;  and  to  this  superiority  may,  in  some  luea-  i 
sure,  be  attributed  the  increased  and  increasing 
perfection  of  agriculture  over  the  whole  island. 
We  have  ploughs  of  all  the  different  kinds  that  ever 
were  constructed:  as  for  wheel  carriages,  the  va- 
riety is  immense;  whilst  harrows,  and  other  com- 
mon implements,  of  various  constructions  and 
dimensions,  are  efpially  numerous.  L$ut  it  is  in 
the  articles  more  pi'operly  allied  to  machinery, 
that  the  superiority  of  IJrilish  rural  implements  is 
most  conspicuous.  Drills  for  sowing  grain  and 
small  seeds  with  regularity,  have  been  constructed 
upon  scientific  principles;  and  machines  for  sepa- 
rating grain  from  sli-aw,  have  been  invented,  and 
brought  to  a  degree  of  perfection  which  few  people 
expected,  when  these  machines  were  first  intro- 
duced. 

JMv  Small's  imfyroved  Rotherham  plough. 

The  sock,  or  share,  is  made  with  a  fin,  or  fea- 
ther, whereby  the  firm  earth  at  the  bottom  of  the 
furrow  is  cut  more  completely  than  was  practica- 
ble by  the  sock  of  the  old  ploughs,  which  acted 
more  in  the  way  of  mining  and  forcing  than  cut- 
ting and  removing  the  earth  with  facility  or  ^ase; 
anil  the  mould-board  being  of  cast  metal,  may  be 
set  wider  or  closer  according  to  the  nature  of  the 
soil  on  which  the  plough  is  to  be  used,  or  the 
height  of  the  ridges  that  are  to  be  ploughed.  This 
imjilement  is,  therefore,  the  best  constructed  swing 
plough  in  the  island;  and  by  means  of  it  a  man  and 
two  liorses  will,  with  all  ease,  plough  an  lingli.«h 
acre  per  day,  except  in  (larticular  seasons,  when 
the  soil,  from  drouglit,  has  become  liartl  and  obsti- 
nate. 

No  kind  of  plough  will  cut  the  furrow  so  clean, 
or  tt\rn  i(  so  nicely  over  for  receiving  benefit  from 
t!ie  atmosphere,  and  effect  from  the  harrowing 
process;  and,  what  is  of  greater  importance,  none 
are  more  easily  di-awn,  taking  into  account  the 
quality  of  woi-k  that  is  performed,  than  the  one  of 
which  we  are  now  spi'aking.  A  great  deal  of  its 
utility  is  determined  by  tlie  strength  of  the  animals 
employed  in  the  draught;  by  ihe  dexterity  of  the 
Dian  to  whom  the  management  is  committed;  and 
b\  the  order  and  condition  in  which  the  coullerand 
share  are  preserved;  for  the  best  constructed  im- 
plement >vill  make  bad  work,  when  strength 
Vi.Ji  dexterity  ai'e  wanting  in  the  operator.     But, 


under  a  parity  of  circumstances,  it  may  be  affiiin- 
ed,  that  the  swing  plough,  brought  into  practice, 
and  afterwards  improve<l  by  Mr  Small,  is  fitted 
for  executing  work  to  a  better  purpose,  than  any 
other  of  the  numerous  varieties  of  that  impk-mciit 
employed  in  the  several  districts  of  Great  Britain. 
The  mould-board,  as  the  sheath  or  head,  is  no- 
generally  made  of  cast  iron. 

It  is  now  universal  over  Scotland,  and  perhaps, 
were  it  better  known  in  England,  it  might  come  to 
displace  the  complicated  plougiis,  with  wheels  am! 
other  trumpery,  with  which  agriculture  theie  is  at 
present  incumbered;  as  it  is  not  apt  to  be  put  out 
of  onlei',  but,  simple  in  the  construction,  and  ef- 
fective in  operation,  it  is  adapted  to  almost  every 
situation.  The  chain,  connected  with  the  muzzle, 
by  which  it  is  drawn,  fixed  as  far  back  as  the  coul- 
ter, is  not  essential  to  its  formation,  serving  merely 
to  strengthen  the  beam,  which  may  be  made 
stronger  of  itself  at  less  expense,  while  the  tillage 
is  as  acciiratelj'  performed  with  ploughs  that  have 
none.  The  price  is  from  50s.  to  60s. 
Veitcli's  improved  ploughs. 

Mr  James  Veitch.  of  Inchbonny  near  Jedburgh, 
an  ingenious  arlizan,  has  made  very  considerable 
improvements  on  the  plough,  of  which  he  gives  tiie 
following  account: — "  It  is  well  known  to  every 
practical  farmer,  that  land,  when  properly  ploughed, 
must  be  removed  from  a  horizontal  position,  and 
twisted  over  to  a  certain  angle,  so  that  it  may  be 
left  in  that  inclining  state, one  furrow  leaning  upon 
another,  till  the  whole  field  be  completely  plough- 
ed. The  depth  and  width  of  the  furrow  which  is 
most  approved  of  by  farmers,  and  commo'dy  to  be 
met  with  in  the  best  ploughed  fields,  are  in  the  pro- 
portion of  two  to  three;  or  if  the  furrow  he  two 
feet  deep,  it  must  be  three  wide,  and  left  in  an 
inclining  position  from  45  (leg.  to  46  deg. 

"  Mr  Small's  plough  is  by  fir  the  best  known 
in  this  country;  but  the  perpendicular  position  of 
the  sheath,  and  the  too  sudden  twist  of  the  sock 
and  mould-board,  together  with  the  mould-board 
not  being  a  proper  curve  with  respect  to  the  different 
resistance  that  the  sock  and  mould-board  will  meet 
with  in  ploughing  stiff  land,  render  it,  in  many  re- 
spects, not  so  perfect  an  instrument  as  could  be 
wished  for.  As  the  sock  and  fore  part  of  the  mould- 
board,  entering  first  into  the  stiff  land,  meet  with 
the  greatest  resistance,  and  conseipiently  must  wear 
soonest,  to  remedy  this,  I  begin  at  the  point  of  the 
sock,  and  bring  it  a  great  way  farther  forward  than 
that  of  Small's,  and  by  this  means  give  it  a  more 
obli(|ue  position;  which  diminishes  the  angle  of  the 
furrow's  ascension  from  the  horizontal  to  the  ver- 
tical position.  The  more  this  angle  is  diminished, 
where  it  meets  with  the  greatest  resistance,  the 
less  ajit  will  the  plough  be  to  tilt  out  of  the  land; 
and  the  nearer  to  the  perpendicular  the  sheath  and 
sock  are  with  respect  to  the  sole  of  the  plough, 
the  less  hold  will  it  take  of  the  land;  and  it  will  be 
more  apt  to  start  out.  If  the  point  of  the  stock  be 
not  ina'e  to  i)roject  a  great  way  below  the  plaoa 
of  the  sole,  or  point  downwards  toward  the  bottom 
of  the  furrpw,  the  ploughs  that  are  made  in  this 
fashion  grind  away  the  point  of  the  sock  below; 
and,  as  this  point  is  so  much  inclined,  and  removed 
from  a  jiarallel  position  with  respect  to  the  sole  of 
the  plough,  it  increases  the  friction  to  that  part, 
and  makes  the  |ilougb  a  great  deal  more  difficult  to 
draw,  '["his  parallel  position  I  have  preserved  in 
my  plough,  as  far  as  the  stienglb  of  cast-iron  will 
admit;  and,  as  the  furrows  are  laid  parallel  on  one 
another.  I  have  formed  the  sock,  and  that  part  of 
the  mould-board  (where  the  furrow,  by  twisting 
ovei-,  is  brought  to  the  periiendicular),  by  culliiif, 
away  the  mould-lioard  patiern,  in  parallel  lines, 
from  the   sole   of  the    plough   to   the   top  o*"  tn« 


HUSBANDRY. 


315 


mould-boa  (1;  and,  by  these  means,  I  both  procure 
I  steadier  niolion  t'oi' the  plough,  and  alsi)  diminish 
j!ie  triction,  by  diniinishins;  tiie  angle^  and  conse- 
quently render  it  easier  drawn,  and  less  apt  to 
break  the  tnrrow. 

"  In  the  framing  of  this  plough,  1  have  propor- 
tioned one  part  to  aiiother,  so  that  all  ()arts  of  it 
ma}'  wear  alike;  the  iron  work  is  fixed  on  the 
plough  simply,  and  at  the  same  time  perfectly  se- 
cure. I  have  likewise  made  a  spring  steel  yard, 
to  determine  the  difterenee  of  draught  between 
Small's  plough  and  the  one  which  I  have  con- 
structed. " 

Plough  for  cleaning  beans  and  turnips. 

iiesidesthe  improved  liotherham  plougii,now  in 
general  use,  and  worked  by  two  horses,  another 
implement,  consti'ucled  U])nn  the  same  ,)rinciples, 
but  of  smsdler  dimensions,  and  considerably  light- 
er, is  used  for  cleaning  beans,  potatoes,  and  tur- 
nips. This  plougli,  wrouglit  by  one  horse,  does 
the  business  com|detely.  It  is  of  advantage  to  put 
a  piece  of  plate  iron  betwixt  the  coulter  and  sheath 
or  head,  that  the  loose  earth  may  not  fall  through 
upon  the  young  plants.  A  hoi-se  shoe,  called  a 
scrai)er,  is  also  used  to  clean  drilled  crops  on  light 
soils,  and  is  very  efficacious  when  annual  weeds 
are  to  be  destroyed;  but  when  quicken  or  other 
root  weeds  are  in  the  ground,  a  deeper  furrow  is 
re((uired,  and  in  that  case  the  light  Rolherham  fur- 
row becomes  necessary. 

7  'he  universal  so-wing  machine. 

This  machine,  whether  made  to   be   worked  by 
Irand,  drawn  by  a  horse,  or  fixed  to  a  plough,  anvl 
used  with  it,  is  extremely  simj)le  in   its  construc- 
tion, and  not  liable  to  be  put  out  of  order;  as  there 
is  but  one  movement  to  direct  the  whole.     It  will 
sow    wheat,    barley,    oats,   rye,    clover,    coleseed, 
hemp,  flax,  canary,  rape,    turnip;    besides  a  great 
variety  of  other  kinds  of  grain   and    seeds,  broad- 
cast, with   an  accuracy   hitherto  unknown.     It  is 
equally  useful  when  fixed  to  a  plough;  it  will  then  | 
drill  a  more  extensive  variety  of  grain,  pulse,  and  i 
seed,    (through   eveiy   gradation,    with   regard   to  l 
iiuality,)  and  deliver  each  kind  with  greater  regu-  | 
larity,  llian  any  drill  plough  whatever.  ' 

Among  many  other  valuable  and  peculiar  pro-  | 
perties,  it  will  not  only  sow  in  the  broad-cast  wav, 
with  a  most  singular  exactness,  but  save  the  ex- 
pense of  a  seeds-man;  tlie  seed  being  sown  (either 
over  or  under  furrow  at  pleasure,)  and  the  land 
ploughed  at  the  same  operation. 

Another  advantage  attending  the  use  of  this  ma- 
chine is,  tliat  the  wind  can  have  no  effect  on  the 
falling  of  the  seed. 

The  machine,  when  made  to  be  used  without  a 
plough,  an<J  to  be  di-awn  by  a  horse,  may  be  of 
different  lengths.  The  upper  part  contains  the 
hoi)pers,  from  which  the  grain  or  seed  descends 
into  the  S[)outs.  The  several  spouts  all  rest  upon 
a  bar;  whi.;h  hangs  and  [)lays  freely  l)y  two  diagonal 
supporters;  a  trigger,  fixed  to  this  bar,  bears  a 
catch  wheel:  this  being  fixed  on  the  axle,  occasions 
a  regular  and  continued  motion,  or  jogging  of  the 
spouts,  quicker  or  slower  in  proportion  to  the  space 
the  person  sowing  with  it  drives.  At  the  bottom 
of  the  machine  is  placed  an  apron  or  shelf,  in  a 
sloi)ing  position,  and  the  corn  or  seed,  by  falling 
thereon  from  the  spouts  above,  is  scattered  about 
in  every  direction. 

To   sow  the  corn  or  seed  in  drills,  there  are 
moveable  spouts,  which  ai'e  fixed  on,  or  taken  off 
at  pleasure,  to  direct  the  seed  from  the  upper  spout 
10  the  bottom  of  the  furrow. 
Han-Q-u!s. 

These  beneficial  implements  are  of  various  sizes 
ind  din»ensions;  but  the  harrow  most  commonly 
•ssed  consists  of  four  buUs^  with  cross-mortised 


sheaths,  each  Dull  containing  five  teeth,  of  from 
five  to  seven  inches  in  length  below  the  bulls,  the 
longest  being  placed  forwards.  Harrows  of  thi» 
kind,  drawn  by  one  horse,  are  generally  used  on 
most  farms  for  all  pur[)oses,  though  on  others  lar,"-e 
brake-b:«rro".vs,  consisting  of  five  bulls,  each  cori- 
taining  six  teeth,  and  worked  by  two  horses,  are 
employed  during  the  fallow  process,  ami  for  reduc- 
ing rough  land.  Some  of  these  brake-harrows  are 
constructed  with  joints,  so  as  to  bend  and  accom- 
modate their  shape  to' the  ctn-vature  of  ridges.  A 
small  harrow,  with  short  teeth,  is  also  used  for 
covering  grass  seeds,  though  we  have  rarely  seen 
any  detriment  from  putting  grass  seeds  as  dee|)  intp 
the  ground  as  the  teeth  of  ordinary  sized  harrows 
are  capable  of  going. 

The  best  methods  of  harroxving. 

When  employed  to  reduce  a  strong  obdurate 
soil,  not  more  than  two  harrows  should  be  yoked 
together,  because  they  are  apt  to  ride  and  tumble 
upon  each  other,  and  thus  impede  the  work,  and 
execute  it  imperfectly.  On  rough  soils,  harrows 
ought  to  be  driven  as  fast  as  the  horses  can  walk; 
because  their  effect  is  in  direct  proportion  to  the 
degree  of  velocity  with  which  they  are  driven.  In 
ordinary  cases,  and  in  every  case  where  harrowing 
is  mearit  for  covering  the  seed,  three  harrows  are 
the  best  yoke,  because  they  fill  up  the  ground  more 
effectually,  and  leave  fewer  vacancies,  than  when 
a  smaller  number  is  emoloyed.  Tlie  harrow- 
man's  attention,  at  the  boed  process,  should  he 
constantly  directed  to  prevent  these  implements 
from  riding  upon  each  ether,  and  to  keep  them 
clear  of  every  impedimert  from  stones,  lumps  of 
earth,  or  clods,  and  quickens  or  grass  roots;  for 
any  of  these  prevents  the  implement  from  work- 
ing with  perfection,  and  causes  a  mark  or  trail 
upon  the  surface,  always  unpleasingto  the  eve,  and 
generally  detrimental  to  the  braird  or  vegetation 
of  the  seed.  Harrowing  is  usually  given  in  dif- 
ferent directions,  first  in  U  'gth,  then  across,  and 
finally  in  length  as  at  first.  Careful  husbaiidmeii 
study,  in  the  finishing  part  of  the  process,  to  have 
the  harrows  drawn  in  a  straight  line,  without  sid- 
feriiig  the  horses  to  go  in  a  zig  zag  manner,  and 
are  also  attentive  that  the  horses  entt."  fairly  upon 
the  ridge,  without  making  a  curve  at  the  outset. 
In  some  instances,  an  excess  of  harrowing  has 
been  found  very  prej'^dicial  to  the  succeeding  crop; 
but  it  is  always  necessary  to  give  so  much  as  to 
break  the  furrow,  and  level  the  surface,  oliierwise 
the  operation  is  imperfectly  performed. 
Rollers. 

The  roller  is  an  implement  frequently  used  for 
smoothing  the  surface  of  land  when  in  tillage,  es- 
pecially when  the  processes  of  summer  fallow  are 
going  forward.  Several  kinds  of  rollers  are  used 
in  Britain.  Some  are  made  of  stone,  others  of 
wood,  according  to  the  nature  of  the  operation  in- 
tended to  be  performed.  The  only  material  dif- 
ference in  rollers  is  their  weight;  but  it  should  be 
attended  to,  when  a  roller  is  made  of  large  diame- 
ter, that  iLs  weight  ought  to  be  the  greater  for  in 
proportion  to  the  largeness  of  its  diameter,  will  be 
the  extent  of  surface  upon  which  the  roller  rests. 
The  weight  of  a  roller  ought  therefore  to  be  in 
proportion  to  its  diameter,  otherwise  its  effect  will 
be  proportionably  diminished. 

Rolling,  however,  is  a  modern  improvement, 
and  used  for  different  purposes.  In  the  first  place, 
it  is  of  great  advantage  to  roll  young  gr:isses  after 
the  ground  is  stoned,  because  the  scythe  can  then  be 
placed  nearer  the  surface,  and  the  crop  cut  more 
equally  than  when  the  operation  is  neglected. 
2dly,  Land  on  which  turnips  are  to  be  cultivated 
can  rarely  be  made  fine  enough,  without  the  re- 
peated use  of  this  implement.      And  3dly,  The 


316 


UNIVERSAL  RECEIPT  BOOK. 


prf^ess  of  siimm(  I  fallow,  upon  strong  soils,  is  1 
much  advHuced  bv  rollins;  because,  wilboiil  itsairl, 
the  large  and  ob(birate  tlods  cannot  be  reduced,  or  { 
couch-grass  pi'rtilicated.  From  these  circumstances 
it  will  leadily  appear,  tlial  i-ollers  of  various  sizes 
ind  dimensions  'ire  required  on  every  fai'tn,  for 
ic^om-plishiiig  ditt'erent  purposes.  Wooden  rollers, 
drawn  bv  one  horse,  answer  vei-y  well  for  grass  and 
turnip  land;  but  massy  stone  rollers,  drawn  eillier 
by  two  or  tiu-ee  horses,  are  absolutely  necessai-y 
on  clay  soils. 

It  is  obvious,  that  when  a  large  field  is  to  be 
rolled,  a  number  of  rollers  ought  at  once  to  be  set 
at  work,  otherwise  an  opportunity  may  be  lost, 
never  to  be  regained.  The  deficiency  is  most  con- 
spicuous, when  barley  is  taken  after  turnips  in  a 
dry  season.  From  poaching  the  ground  with  caj-ts, 
ia  order  to  cari-y  ofi  the  crop,  and  even  by  the 
treading  of  sheep,  a  degree  of  stifi^ness  is  contract- 
ed, whicn  requires  the  use  of  the  roller  before  grass 
seeds  can  be  sown. 

On  all  occasions  it  is  most  beneficial  to  roll 
across,  because,  when  going  in  length,  ihe  imple- 
ment is  of  small  benefit  to  the  furrows,  the  slight- 
est acclivation  of  the  ridges  preventing  the  woi-k 
from  being  equally  performed.  The  eX()edition 
which  lakes  placj  when  rollers  are  used,  compared 
with  the  tedious  and  expensive  process  of  break- 
ing clods  with  malls,  formerly  the  general  custom, 
sufficiently  proves  the  importance  of  these  imple- 
ments, though  it  deserves  to  be  remarked,  that, 
when  rolling  is  bestowed  upon  a  spring-sown  field, 
harrowing  it  afterwards  is  of  great  advantage.  By 
Iiarrowing  when  the  clods  are  reduced,  tlie  earth 
stands  the  eflfects  of  rain  better  afterwards,  and 
does  not  consolidate  so  firmly  as  when  that  process 
is  neglected. 

The  thrasldng  machine. 

The  thrashing  machine  is  the  most  valuable  im- 
plement in  the  farmer's  possession,  and  one  which 
adds  more  to  the  genei  i  produce  of  the  country, 
than  any  invention  hi.nerto  devised.  The  saving 
of  manual  labour,  thereby  obtaineC,  is  almost  in- 
calculable; while  the  work  is  performed  in  a  much 
more  perfect  manner  than  was  formerly  practica- 
l)lf;,  even  when  the  utmost  care  and  exertion  were 
bestowed.  In  fact,  had  nrl  the  thrashing  machine 
been  invented,  it  is  hardly  possible  to  conceive 
what  would  have  been  the  rate  of  expense  of 
thrashing,  or  even  whether  a  sufficient  number  of 
hands  could,  at  any  rate  of  expense,  have  been  ob- 
tained for  thrashing  the  grain  of  the  country. 

Since  the  erection  of  this  machine,  Mr  Meikle 
has  progressively  introduced  a  variety  of  improve- 
me'its,  all  tending  to  sim[)lify  the  labour,  and  to 
augment  the  quantity  of  the  work  performed. 
Wiien  first  erected,  though  the  corn  was  equally 
well  separated  from  the  straw,  yet  as  the  whole  of 
the  straw,  chaff,  and  corn,  were  indiscriminately 
thrown  into  a  confused  hea[),  the  work  coulil  only, 
with  propriety,  be  considered  as  half  exec.ited. 
l5y  the  addition  of  rakes,  or  shakers,  and  two  pair 
of  fanners,  all  driven  by  the  same  machinerj',  the 
dift'iient  processes  of  thrashing,  shaking,  and  win- 
nowing, are  now  all  at  once  pel-formed,  and  the 
corn  immediately  pre|>ared  for  the  public  market. 
When  it  is  added,  that  the  quantity  of  corn  gained 
from  the  snperioi-  powers  of  the  machine  is  fully 
equal  to  a  twentieth  part  of  the  crop,  and  that,  in 
some  cases,  the  expense  of  thrashing  and  cleaning 
the  corn  is  considerably  less  than  what  was  for- 
merly paid  for  cleaning  it  alone,  the  immense  sav- 
ings arising  from  the  invention  will  at  once  be 
Eeen. 

The  expense  of  horse  labour,  from  the  increased 
«luc  of  the  animal,  and  the  charge  of  his  kee|)ing, 
or.ing  an  object  of  ijreat  importance,  it  is  recom- 


mendeil  that,  upon  all  sizeable  farms,  that  is  ic 
say,  where  two  hundred  acres,  or  upwards,  of  core 
are  sown,  the  machine  should  be  wrought  by  wind 
uidess  where  local  circumstances  afford  the  con 
veniency  of  water. 

Where  coals  are  plenty  and  cheap,  steam  ma? 
he  advantageously  used  for  working  the  machine. 
A  respectalde  farmer,  in  the  connlv  of  East  Lo- 
thian, works  his  machine  in  this  wav;  and,  being 
situated  in  the  neighbourhood  of  a  colliery,  he  is 
enabled  to  thi-ash  liis  gi-ain  at  a  tritling  expen.se. 
Aletliod  of  treading  corn  in  Virginia. 

In  \  irginia  and  other  countries  wheat  is  trodden 
out  b}'  horses,  nearly  in  the  same  way  as  it  was 
formerly  done  in  Palestine  by  oxen. 

Tlie  treading  floors  are  generally  from  60  to  100 
feel  diameter;  but  the  larger  their  diai«eter  is,  so 
much  easier  is  the  work  to  tlie  horses.  The  track, 
or  path,  on  which  the  sheaves  are  laid,  and  on 
which  the  horses  walk,  is  from  VZ  to  'ii  feet  wide, 
or  more.  The  floors  are  commonly  enclosed  by 
fences;  and  the  horses  are  generally  driven  between 
them  promiscuously  :md  loose,  each  pressing  to  be 
foremost,  so  that  tVesh  air  may  be  obtained, — 
biting,  jostling,  and  kicking  each  othei-  with  .he 
greatest  fury.  The  labour  in  this  way  is  extremely 
severe.  Upon  some  small  floors  a  centre-stick  is 
placed,  to  which  hangs  a  rope,  or  a  pole  and  swivel, 
and  four  or  five  horses  being  fastened  together, 
travel  round  upon  the  sheaves  with  the  utmost  re- 
gularity. Previously  to  laying  down  the  wheat 
sheaves,  the  state  of  t!ie  air,  and  the  probability 
of  its  continuing  dry  tlirough  the  day,  is  fully  con- 
sidered. If  they  resolve  to  tread,  the  morning  is 
suft'ered  to  i)ass  away  till  the  dew  is  removed.  A 
row  of  sheaves  is  first  laid  upon  the  floors  with  (he 
heads  and  butts  in  a  line  across  tlie  tract  of  it,  as 
a  bolster  for  receiving  other  sheaves;  and  these 
sheaves  range  with  llie  path,  or  circle,  the  butts 
resting  on  the  floor.  Other  sheaves  are  ranged  in 
like  manner,  with  tlie  heads  raised  on  the  former, 
till  the  whole  fl(/or  is  filled,  when  it  appears  to  be 
filled  witli  nothing  but  ears  of  wheat,  slo|)ing  a 
little  upwards.  Upon  laying  down  each  sheaf,  the 
bainl  thereof  is  cut  with  a  knife.  A  west  wind  is 
always  desirable  while  treading  is  going  on,  as 
when  wind  is  from  the  eastward,  dampness  gene- 
rally prevails. 

in  some  instances,  twonty-four  horses  are  form- 
ed at  some  distance  from  the  floor  into  four  ranks; 
and  when  the  floor  is  ready  laid,  the  word  is  given 
to  advance.  For  the  sake  of  order  and  regular 
work,  a  boy  mounted  on  one  of  the  foremost  horses 
advances  in  a  walk  with  the  whole  rank  haltered 
or  tied  together,  and  enters  upon  the  bed  of  wheat, 
walking  the  horses  slowly  over  it;  another  rank  is 
ordered  to  follow  as  soon  as  the  first  is  su|>posed 
to  have  obtained  a  distance  equal  to  a  fourth  pari 
ot  the  circumference  of  the  bed,  and  in  the  sama 
manner  the  other  ranks  proceed.  They  are  foi-- 
bidden  to  go  past  a  walk,  till  they  have  proceeded 
5  or  6  rounds,  when  the  word  is  given  to  move  at 
a  sober  trot,  and  to  keep  their  ranks  at  a  full  dis- 
tance from  each  other,  regularity  and  deliberate 
movement  being  necessary  for  preventing  confu- 
sion. The  gentle  trot  is  continued  till  it  may  be 
supposed  the  horses  have  traveded  S  or  9  miles, 
whic'i  is  the  extent  of  their  first  journey;  they  are 
tiien  led  ort"  to  be  foddered  and  v.atereil,  when  the 
trodden  light  straw  is  taken  oft"  as  deep  as  the  place 
where  the  sheaves  lie  close,  and  are  but  partially 
bruised. 

As  soon  as  this  first  straw  is  removed,  one-third 
of  the  width  of  the  bed  is  turned  over  on  the  othei 
two-thirds  from  the  inner  side  cr  circle  ol  the  be'i, 
which  narrows  the  neck  of  the  next  jo'irney.  I'iie 
horses  are  again  led  on,  and  trot  out  '.heir  secoun* 


HUSBANDRY. 


317 


journey,  till  rtte  straw  be  clear  of  wheat.  Tlie 
outer  i>;utof  the  i.ed  is  tlieii  turned  upon  the  inid- 
rfie  part,  wiieii  .ne  h'-"ses  talie  another  journey. 
The  loose  sl":iw  heiiig  then  taken  off,  tne  whole 
reniainini>;  bed  is  turned  up  tVom  the  floor,  and 
sh.'iken  witii  forks,  and  handles  of  rakes,  after 
which  the  horses  give  anotiier  tread,  which  finishes 
the  work.  'I'lie  s;rain  is  then  shoved  up  from  the 
floor  with  the  heads  of  rakes  turned  downwards, 
aiul  put  into  heaps  of  a  conical  form,  in  which 
situation  it  often  remains  exposed  to  the  weather 
for  several  (lavs.  The  correct  American  agi-icul- 
turists,  however,  have  houses  adjoining  to  the 
treading  floor,  wliere  the  grain  is  deposited  till  it 
is  cleared  from  the  cliafFand  offal;  though  as  most 
of  them  continue  treading,  if  the  weather  be  fa- 
vouralde,  till  the  whole  crop  is  separated  from  the 
»traw,  it  is  pi-etty  obvious  that  the  grain  stands  a 
considerable  chance  of  being  damaged  before  the 
several  processes  are  concluded. 
Fuimers. 

If  thrashing  machines  are  of  much  advantage  to 
the  public,  by  sejiarating  corn  completely  frojii  the 
straw,  the  introiluction  of  fanners,  or  the  machine 
by  wliich  corn  is  cleaned  from  chaff,  and  all  sorts 
of  oftal,  may,  with  justice,  be  considered  as  pro- 
porti(,nally  of  equal  benefit  to  the  practical  agri- 
Bultuiist. 

Since  thrashing  machines  were  introduced,  fan- 
ners almost  in  every  case  are  anne.xed  to  them,  and 
in  some  instances,  where  powerful  machines  are 
used,  fitted  internally  witli  suitable  riddles,  it  is 
perfectly  practicable  to  measure  and  market  the 
grain  immediately  as  it  comes  from  the  machine. 
j\lanu7-es. 

Tiie  term  manure  is  applied  indiscriminately  to 
all  substances,  which  are  known  from  experience 
rither  to  eni'icli  the  difllrent  soils,  or  contribute 
m  any  other  way  to  render  them  more  favourable 
to  vegetation. 

In  an  agricultural  poitit  of  view,  the  subject  of 
manures  is  of  the  first  magnitude.  To  correct 
what  is  hurtful  to  vegetation  in  the  different  soils, 
and  to  restore  what  is  lost  by  exhausting  cro|)S, 
are  operations  in  agriculture  which  may  be  com- 
pared to  the  cm-ingof  diseases  in  the  animal  body, 
or  sup[)lving  the  waste  occasioned  by  labour. 
To  manage  dung  upon  light  lands. 

For  soils  of  this  description,  where  turnips  are 
taken  as  a  first  crop,  dung  can  hardly  be  too  well 
prepared;  because  the  nature  of  the  crop,  to  which 
it  is  applied,  renders  a  complete  incorporation 
with  the  ground  absolutely  necessary;  without 
which  the  young  plants  might  be  starved  at  their 
very  entrance  into  life.  In  the  best  farmed  En- 
glish counties,  dung  is  often  kejit  more  than  a  year, 
in  order  that  it  may  be  perfectly  rotted. 

in  general  there  is  not  much  difliculty  in  prepar- 
ing dung  ui)0n  turnip  farms;  because,  in  the  driest 
season,  from  the  nature  of  the  food  used,  such  a 
<iuantity  of  liquid  passes  from  the  animals,  as  to 
prevent  burning,  provincially  fire-fanging,  the 
greatest  obstacle  to  tlie  rotting  of  dung  that  can  be 
experienced.  If  turnip  dung  is  regularly  removed, 
if  it  is  proi>erly  mixed  with  the  hors.;  litter,  and 
other  excrementilions  matter  accumulated  upon 
the  farm,  it  will  be  found  an  easy  task  to  prepare 
all  that  is  made  by  the  middle  of  April,  at  which 
time  the  fold-yard  should  be  cleared.  What  is 
produced  after  that  time  should  be  stored  up  sepa- 
rately, receive  waterings  if  the  weather  is  dry,  and 
be  reserved  for  clover-stubblcs,  or  other  fields  that 
jire  to  be  dunged  in  autumn. 

The  middle  of  April  is  a  good  time  for  clearing 
tlie  fold-yard;  but  this  does  not  prevent  the  work 
from  going  partially  forward  through  the  winter, 
wb"n  »imab*«"  opportunities  occur. 


When  driven  out  of  the  fold-yard,  tha  dung 
should  be  laid  up  in  a  regular  heap  or  pile,  no' 
exceeding  six  quarters,  or  four  feet  and  l  haK  in 
height;  and  care  should  be  taken  not  to  pi  t  either 
horse  or  cart  upon  it,  which  is  easily  avoided  by 
backing  the  cart  to  the  pile,  and  laying  the  dun'' 
compactly  together  with  a  g  ape  or  fork.  It  i» 
also  useful  to  face  up  the  extremities  with  earth, 
which  keeps  in  the  moisture,  aud  i)revents  the  sun 
and  aim!  from  doing  injury.  Verhaps  a  smalt 
(piantit)'  of  earth  strewed  upon  the  top  might  also 
prove  useful.  Uung,  when  managed  in  this  mai> 
ner,  generally  fei'ments  very  rapidly;  but  if  it  is 
discovered  to  be  in  a  backward  state,  a  complete- 
turn  over,  about  the  1st  of  May,  when  the  weathei 
becomes  warm,  will  quicken  the  process;  and  th«, 
better  it  is  shaken  asunder,  the  sooner  will  the  ob- 
ject in  view  be  accotn[)lished. 

A  secluded  s|)0t  of  ground,  not  much  ex()osed  to 
wind,  and  perfectly  secure  from  being  floated  with 
water,  ought  always  to  be  chosen  for  the  site  of 
such  piles  or  heaps.  If  tiie  field  to  which  it  is  to 
be  applied  is  at  hand,  a  little  after-trouble  niay  be 
saved  by  depositing  it  there  in  the  first  instance. 
But  it  is  found  most  convenient  to  reserve  a  piece  of 
ground  adjacent  to  the  homestead  for  this  |>urpose. 
There  it  is  always  under  the  farmer's  eye,  and  a 
greater  quantity  can  be  moved  in  a  shorter  time 
than  when  the  situation  is  more  distant.  Besides, 
in  wet  weather  (and  this  is  generally  the  time  cho- 
sen for  such  an  operation),  the  roads  are  not  onlr 
cut  up  by  driving  to  a  distance,  but  the  field  oi« 
wnich  the  heap  is  made,  may  be  poached  and  ii>- 
jured  considerably. 

Upon  heavy  lands. 

Upon  clay  soils,  where  wheat  forms  a  j'rincipal 
l)art  of  the  crop,  where  great  quantities  of  beans  ar« 
cultivated,  and  few  turnips  sown,  Uidess  for  the  us« 
of  milch  cows,  the  rotting  of  dung  is  not  only  a 
troublesome  but  an  expensive  aft'air.  Independent 
of  what  is  consumed  by"the  oi  linary  farm  stock, 
the  overplus  of  the  straw  must,  somehow  or  other, 
be  rotted,  by  lean  cattle  kept  in  the  fold-yard,  who 
ei'.her  receive  the  straw  in  racks,  or  have  it  thrown 
across  the  yard,  to  be  eaten  and  trodden  down  by 
them.  According  to  this  mode  of  consumption,  it 
is  evident  that  a  still  greater  necessity  arisc-«  for  a 
frequent  removal  of  this  unmade  dung;  otherwise, 
from  the  trampling  of  beasts,  and  the  usual  want  of 
moisture,  it  would  compress  so  much  as  altogether 
to  prevent  putrefaction.  To  prepare  dung  surfi- 
jiently  upon  farms  of  this  description,  is  at  all 
times  an  arduous  task,  but  scarcely  practicable  in 
dry  seasons;  for  if  it  once  gets  burnt  (fire-fanged), 
it  is  almost  physically  impossible  to  bring  it  into  a 
suitable  state  of  preparation  afterwards;  and,  at  all 
events,  its  virtues  are  thereby  considerably  dimiiv> 
ished. 

Straw  flung  out  in  considerable  portions  to  th« 
fold-yard,  after  being  compressed  by  the  trampling 
of  cattle,  becomes  rathei'  like  a  well-()aeked  stack, 
than  a  mass  of  dung  in  a  preparatory  state.  The 
small  quantity  of  water  and  dung  made  by  the  ani- 
mals is  barely  sufficient  to  cause  a  slight  fermenta- 
tion; and  this  slight  fermentation,  when  the  heap 
gets  into  a  compressed  stale,  is  sure  to  bring  on 
fire-fangj  as  already  said,  after  which,  its  original 
powers  can  rarely  be  restored.  To  jirevent  such 
an  injury,  no  measure  can  be  so  successfully  used, 
as  a  frequent  removal  of  this  Mnmad^"  dung,  espe- 
cially if  the  weather  is  wet  at  the  time.  If  people 
can  stand  out  to  work,  there  cannot  be  too  much 
wetness  while  executing  this  operation;  lor  thera 
is  always  such  a  quantity  of  the  straw  that  has  not 
passed  through  the  entrails  of  the  cattle,  as  render* 
it  almost  impossible  to  do  injury,  in  the  first  '\a~ 
\  stance,  bv  an  excess  of  moisture. 

«  JB  « 


3n 


UNIVERSAL  RECEIPT  BOOK. 


It  IS  therefr-e  recommendeil,  upon  every  clay- 
land  farm,  especially  those  of  considerable  size, 
.hat  the  fold-yard  be  frequently  cleared;  and  that 
the  greatest  care  be  taken  to  mix  tiie  stable  or 
horse-dung  in  a  regulir  way  with  what  is  gathered 
in  llie  fold-yard,  or  made  by  other  animals,  in 
order  that  a  gradua'  heat  or  fermentation  may  be 
si»eedily  produced.  vVhere  the  materials  are  of 
the  sorts  now  described,  (that  is,  a  small  quantity 
of  dung,  or  excrementitious  matter,  and  a  large 
Store  of  uiirotten  straw,  only  partially  moistened), 
v.o  'laniage  can  ensue  from  pulling  horses  and  carls 
Upon  the  heap;  nay,  a  positive  benefit  will  be  gain- 
ed from  this  slight  compression. 

The  heap  or  pile,  in  the  case  of  turnip  dung, 
should  be  formed  in  a  st  eluded  spot,  if  such  can  be 
got  at  haiiJ;  because  the  less  it  is  exposed  to  the 
influence  of  the  sun  and  wind,  so  much  faster  will 
fermentation  proceed.  It  should  be  constructed  on 
a  broad  basis,  which  lessens  the  bounds  of  the  ex- 
tremities; and  separate  heaps  are  necessary,  so  that 
too  much  may  not  be  deposited  at  once.  By  shift- 
ing the  scene  frequently,  and  allowing  each  cover- 
ing or  coat  to  settle  and  ferment,  before  laying  on 
»ny  more,  the  most  happy  effects  will  follow,  and 
these  heaps  (at  least  all  such  as  are  completed  be- 
fore the  first  of  May),  may  reasonably  be  expected 
to  be  in  a  fit  condition  foraj.plying  to  the  summer 
fallow  fields,  in  the  end  of  July,  or  first  of  August. 
[f  the  exieri.al  parts  get  dry  at  any  time  during  the 
process,  it  v.ill  be  proper  to  water  them  thorough- 
ly, and  in  many  cases  to  turn  over  the  heap  com- 
pletely. It  may  be  added,  that  much  benefit  lias 
been  experienced  from  laying  a  thick  coating  ot 
snow  upon  such  heaps,  as,  by  the  gradual  melting 
thei'eof.  the  whole  moisture  is  absorbed,  and  a 
strong  irfrmentation  immediately  follows. 

Upon  large  farms,  where  the  management  of 
manure  is  suificieiitly  understood  and  practised,  it 
is  an  important  matter  to  have  dunghills  of  all 
ages,  and  ready  fo"  use  wfienever  the  situation  of 
a  field  calls  for  a  restorative.  No  method  of  ap- 
plication to  clay  soils,  however,  is  so  beneficial  as 
during  the  year  of  summer  fallow,  though  in  such 
situations,  a  greater  stock  of  manure  is  otlen  ga- 
thered llian  is  required  for  the  fie.ds  under  tliis 
process. 

As  to  the  proper  quantity  of  dung  to  be  used, 
ao  greater  quantity  ought  to  be  given  at  one  time 
than  is  sufficient  to  fructify  the  ground;  in  other 
words,  to  render  it  capable  of  producing  good 
crops,  before  the  time  arrives  when  a  fresh  dose 
Mtn  be  administered. 

The  spreading  of  dung. 

The  increased  attention  now  bestowed,  in  all  the 
cultivated  districts,  to  the  spreading  of  dung,  ori- 
ginated from  the  measure  of  limiting  the  quantity 
applied.  When  40,  50,  nay  even  60  double  loads 
Were  applied  to  an  acre,  it  was  not  very  difficult 
to  cover  its  surface,  even  with  an  imperfect  sepa- 
ration, though  it  certainly  was  irapi-acticable  to 
bury  the  big  lumps  with  a  furrow  of  ordinary  size; 
but  when  tlie  quantity  was  brouglit  down  to  i8  and 
20  I.(ads,  and,  more  so,  when  I'i  or  14  loads  were 
tlioughl  sufficient,  a  different  conduct  became  ab- 
solutely necessary.  Another  improvement  also 
followed,  viz.  spreading  dung  when  raw  or  green, 
Uiatis,  inimediatcly  after  the  carts;  in  which  way, 
at  least  during  summer,  it  will  be  separated  at  one 
half  ihe  expense,  and  to  much  better  purpose,  than 
when  it  is  suffered  to  lay  in  the  heap  for  a  day  or 
two.  In  short,  it  is  a  sure  mark  of  a  slovenly  far- 
mer, to  see  dung  remain  unspread  in  a  fiei.l,  un- 
less it  lie  in  the  winter  inonllis,  when  it  may  hap- 
pen that  hands  cannot  be  got  for  carrying  on  such 
operations  witli  the  usual  regularity.  At  that  time 
ibe  iii'Ury  sustained  by   losing  a  few  days  is  not 


great,  though  as  a  general  rule  it  will  be  found  thst 
the  expense  is  always  smallest  when  the  carts  are 
regularly  fillowed  up. 

.  Ipplication  of  dang  to  turnips. 

When  turni[)  husbandry  forms  the  ciiief  branch 
of  falli/w  process,  dung  is  naturally  of  a  superior 
quality,  and  requires  little  artificial  management 
for  bringing  it  to  a  proper  slate  of  preparation.  In 
the  greatest  part  of  Scotland,  and  even  in  England, 
where  the  drill  and  horse-lioeing  system  is  prac- 
tised, the  common,  and  undoubtedly  the  most  ajj- 
proved,  way  of  applying  dung  to  turnips,  is  by  lay- 
ing it  in  the  intervals  of  the  drills  or  small  ridges, 
which  are  previously  made  up  by  a  bout,  or  two 
furrows  of  the  plough.  These  di-ills  or  vidges  are 
formed  at  a  distance  of  from  24  to  30  inches  from 
the  centre  of  each;  and  h\  driving  the  horses  and 
cart  along  the  middle  one  of  ihe  space  intended  to  be 
manured,  the  (hing  is  drawn  out  either  by  the  car- 
ter, or  by  another  man  specially  appointed  for  that 
purpose,  in  such  proportions  as  the  poverty  of  the 
soil,  or  the  disposition  of  the  occnjiier,  may  reckon 
necessar}'.  If  the  breadth  of  three  drills  are  only 
taken  at  a  time,  the  dung  stands  a  better  chance 
of  being  regularly  administered;  for  it  often  hap- 
pens, that  when  a  greater  number  are  included  in 
one  space,  the  two  outside  drills  receive  a  less 
quantity  than  the  intervening  ones.  Those,  there- 
fore, who  limit  themselves  to  three  drills,  gene- 
rally divide  the  spreaders;  as  it  requires  six  hands, 
women  or  boys,  to  follow  up  what  is  usually-  called 
a  head  of  carts,  the  number  of  carts  tea  head  being 
regulated  by  the  distance  of  the  dung-hill,  or  the 
kind  of  road  over  which  it  is  to  be  carried. 

The  quantity  of  dung  usually  given  for  turnips 
is  from  12  to  15  double  cart  Imids,  of  one  and  a. 
half  cubic  yards  each,  to  a  Scots  acre.  In  some 
cases  only  10  loads  are  given:  but  the  land  ought  to 
be  in  high  condition  where  such  a  small  quantity 
is  bestowed.  In  fact,  no  soil  can  be  made  too 
rich  for  turnips  or  other  green  crops,  peas  except- 
ed; hut  the  object  to  be  attended  to  in  this,  and 
every  other  case,  is  an  allotment  of  the  manure 
collected  upon  the  premises,  in  such  a  way  as  that 
the  greatest  possible  return  over  the  whole  farm, 
not  from  a  particular  field,  may  be  gained  by  the 
occupier. 

application  of  dung  to  potatoes. 

The  cultuie  is  in  sevei-al  respects  sinilar  to  that 
of  turnips,  but  in  others  it  differs  materially.  Po- 
tatoes are  planted  earlier  in  the  season  than  tur- 
nips: the  ground  rarely  receives  so  much  workj 
the  soils  upon  which  they  are  cultivated  are  more 
variable;  and  the  dung  considered  to  be  most  suit- 
able for  promoting  their  growth,  does  not  require 
such  high  preparation.  Many  farmers,  notwith- 
standing these  circumstances,  follow  out  the  same 
process  as  described  under  the  head  of  turnips. 
After  the  ground  receives  three,  or  at  most  four 
ploughings,  the  drills  are  made  up,  dung  deposit- 
ed in  the  intervals,  the  seed  planted  above  the 
dung,  and  the  drills  reversed;  after  which,  say  at 
the  distance  of '2  or  3  weeks,  a  slight  harrowiiig  is 
given.  They  avoid  making  up  drills,  but  du.ig  the 
ground  in  what  may  be  called  the  broad-cast  way; 
and,  entering  the  [)lougli,  plant  the  seed  in  every 
third  furrow,  into  whicli  only  the  dung  is  raked; 
and  so  on  till  the  whole  is  finished.  Before  the 
young  plants  appear,  or  even  after  they  are  abi.ve 
the  surlace,  a  complete  harr'iwing  is  given,  which  is 
considered  as  equal  to  a  hand-Jioeing;  and  li-um  the 
dung  being  completely  covered,  scarce  any  of  it  is 
dragged  up,  wliile  the  seed,  being  unde: most, 
none  of  it  is  disturbed  by  the  operation.  Several 
farmers  do  not  dung  their  potatoe  fields;  but,  re- 
serving the  manure  till  the  crop  is  reniu\ed,  find 
the  remainder  of  the  rotation  grcttly  benefited.    Po 


HUSBANDRY. 


sn 


tatoes  sec  urge  severely,  and,  in  g;eneral  cases,  re- 
,j,iire  a  larger  quantity  of  dung  than  tuniii»s;  hut, 
as  tlie  extent  ofland  under  this  culture  is  not  great 
in  common  farming,  few  people  grudge  this  extra 
quantity,  because,  except  in  a  few  favoL^'red  situa- 
tions, a  good  crop  cannot  otherwise  be  reasonably 
erpected. 

To  manure  clayey  soils. 

Upon  all  soils  incumbent  on  a  wet  or  close  bot- 
tom, whetl\er  cliaracterized  as  clay,  loam,  or  moor, 
it  may  be  lai(i  down  as  a  primary  primiple,  that 
dung  cannot  be  so  profitably  applied,  as  wliile  the 
ground  is  under  ttie  process  of  summer  fallow. 

When  the  ground  is  under  the  process  of  sum- 
mer fallow,  it  is  then  the  best  and  most  appropri- 
ste  time  for  ai)plving;  manure  to  clay  soils.  When 
nnd-T  this  process,  tlie  soil,  comparatively  speak- 
ing, is  reduced  into  minute  particles,  which  affords 
an  opportunity  of  conveying  the  virtues  of  matiure 
througli  the  veins  or  pores  of  all  its  parts.  The 
soil,  at  that  time,  is  also  freed  from  its  aboriginal 
inliabitanti,  quickens  and  other  root  weeds,  who 
claim  a  preferable  right  of  support;  hence  the  arti- 
ficial j)lants,  afterwards  cukivated,  possess,  with- 
out a  rival,  such  supplies  as  have  been  granted, 
without  any  deduction  whatever.  In  short,  with- 
out laying  anj-  stress  upon  elementaiy  effects  dur- 
ing the  process,  it  does  not  admit  of  a  doubt,  that 
the  same  quantity  of  manure,  bestowed  upon  tne 
ground  when  summer  fallowed,  will  ]>rnduce 
a  greater  return  to  the  occupier,  than  if  ic  had  been 
ajiplied  at  any  other  stage  of  the  rotation. 

Dung  should  not  be  laid  upn  fallows  before  they 
are  completely  cleaned:  though,  no  doubt,  in  wet 
summers,  that  operation  is  not  easily  accomplished. 

To  make  sure  work,  the  fallov/s,  if  possible 
diould  be  early  stirred,  and  no  ojiportunity  slipped 
of  putting  them  forward  with  the  utmost  expedi- 
tion; for  it  rarely  happens,  that  much  good  can  be 
done  towards  the  destruction  of  root-weeds  after 
the  month  of  July.  Before  that  time  a  judicious 
farmer  will  have  his  fallow  dressed  up,  and  in  a 
suitable  state  for  receiving  dung.  It  should  be  well 
harrowed,  if  the  weather  is  favoui-able,  previous 
to  the  dung  being  laid  on;  and  if  rolled,  or  made 
smooth,  the  spreaders  will  be  enabled  to  perform 
tlieir  task  with  much  more  precision. 

At  the  proper  season  every  other  operation  ought 
to  be  laid  aside,  so  that  dung  may  be  expeditiously 
drove  out.  To  do  it  in  wet  weather  is  attended  with 
pernicious  effects;  the  horses  are  oppressed,  a  long- 
«•  time  is  required,  the  land  is  poached,  and  in 
tome  measure  deprived  of  all  benefit  from  the  pre- 
vious fallow.  These  circumstances  will  be  reflect- 
ed upon  by  the  attentive  farmer;  they  will  stimu- 
late him  not  to  lose  a  moment  when  the  weather  is 
favourable,  and  prevent  him  from  forcing  on  the 
work,  when  injury,  rather  than  benefit,  may  be 
expected.  After  all,  seasons  are  sometimes  so 
prcrverse;  as  to  render  every  rule  nugatory.  These 
must,  however,  be  taken  as  they  come;  avoiding  at 
such  times  to  break  the  land  down,  acclivating  the 
ridges  sufficiently,  and  keeping  the  water-furrows 
oompletely  clear. 

Quantity  of  ditnf  for  fallovjs. 

The  quantity  of  dung  usu;illy  applied  to  fallows 
iti  ordinary  condition  is  from  fourteen  to  twenty 
double  loads  per  acre;  though  often  good  cro])Sare 
r«"a])ed  when  twelve  loads  only  had  been  given. 
Much,  however,  depends  upon  the  condition  of 
Uie  laiid,  upon  tne  quality  of  the  dung,  ami  the  way 
in  whirh  the  carts  are  loaded.  A  decent  load  may 
wjntain  one  cul)ic  yard  and  three-fourths,  and 
weigh  a  ton,  or  thereabout.  It  also  <leserves  no- 
tice, that  less  dung  will  serve  some  lands  than 
o(h<'rs,  especially  it  they  have  latc'y  been  plough- 
•id  from  p-rass;  but,  at  all  events,  sixteen  sucii  loads 


as  are  mentioned,  will  .inswer  for  any  sort  (X  soil, 
unless  it  has  been  previouslv  ([uite  wrought  out. 
Even  if  it  were  in  this  f  )r!orn  slate,  it  is  bettei 
management  to  dung  upon  the  stubble  of  the  first 
crop,  than  to  give  an  over-dose  when  tuider  sum* 
mer  fallow. 

Time  of  spreading  the  dung: 

All  dung  laid  upon  summer  fallow  ought  to  he 
spread  the  moment  it  is  pulh^d  out  of  the  cart.  It 
can  at  no  other  time  be  done  so  well,  or  so  cheapi 
though  on  many  farms,  small  ones  especially,  where 
a  lull  supply  of  hands  are  wanting,  this  bene- 
ficial practice  is  much  neglected.  F'lur  spreaders 
boys  or  girls,  with  an  attentive  oversman  to  follow 
up  and  sup])ly  any  omissions,  are  sufficient  for  one 
head  of  carts;  the  number  included  in  a  head  being 
regulated  by  tlie  distance  of  the  field  from  the  dung- 
hill. Some  farmers  employ  a  person,  on  whona 
they  can  depend,  to  draw  the  dung  from  the  cart, 
who  has  judgment  to  proiiortion  it  according  W) 
circumstances,  and  is  responsible  for  any  failure  in 
the  execution:  but  the  carter  is  the  person  usually 
employed,  though,  unless  a  boy  is  given  him  ba 
drive,  a  regular  distribution  can  hardly  be  expect- 
ed. To  insure  accuracy  in  laving  down,  fields  are 
sometimes  thrown  iiito  a  dam-broad  figure;  and,  a 
heap  being  drawn  out  into  each  square,  you  could 
have  nearl)'  ascertained  the  quantity  required  for 
the  whole.  The  great  object,  after  a  regular  and 
economical  distribution,  is  to  shake  and  part  th« 
whole  complete!)';  as,  by  minute  attention  to  this 
circumstance,  a  much  greater  effect  is  necessarily 
produced. 

Intermediate  dungmg. 

After  the  fallows  are  dunged,  llie  remainder  il 
hand  is  reserved  for  wli:it  may  be  ealied  Che  inteiv 
mediate  dunging,  generally  bestowed  either  upon 
clover  stubbles,  upon  wheat  stulibles,  previously  to 
taking  beans,  or  upon  bean  stubbles  before  the  seed 
furrow  is  given  for  wheat.  It  is  obvious,  that  the 
farmer  must  be  regulated,  in  this  intermediate 
dunging,  by  the  we;ither  at  tl.e  time,  though  it 
rarely  happens  but  that  dung  may  be  got  out  upon 
clover  stubbles  at  one  time  of  the  winter  or  other. 
When  applied  to  b<;ans,  a  beneficial  |iractice,  llt« 
dung,  as  we  said  above,  is  by  some  jieople  laid  upon 
the  wheat  stubble,  and  [ilougbed  down  before  win- 
ter; hence  it  is  in  full  action  in  the  spring,  when 
the  seed  furrow  is  given.  Others  make  up  drills 
at  seed  time,  depositing  the  dung  in  the  intervals, 
as  for  turnips  or  potatoes;  but  it  seldom  occui-slhat 
weather  can  then  be  got,  at  least  on  real  bean  soils, 
for  execuyngthis  management. 

Many  arable  farms,  under  the  rtrictest  economy, 
are  unable  to  furnish  supplies  for  an  intermediats 
dunging,  at  least  to  its  full  extent:  but  persons  so 
circumstanced  have  it  always  in  their  pt  wer  to 
overcome  this  defect,  and  preserve  a  regular  rota- 
tion, by  keeping  certain  iiehls  longer  in  giasa, 
which  of  course  will  yield  weightier  crops  wl.cn 
broken  up,  and  .stan<l  less  in  need  of  manure  during 
the  after  rotation.  As,  for  instance,  in  a  rotation 
of  six,  and  it  is  here  tliac  the  greatest  sliort-comina 
is  felt,  grass  seeds  to  a  certain  extent,  say  a  hal^ 
iii;.y  be  thrown  in  with  the  crop  of  wheat  taken 
after  fallow,  whicli  is  tiie  second  year  of  the  rova 
tion;  this  pait  may  be  i>astur'd  for  three  years,  and 
broken  up  in  the  sixth  lor  oats,  whicli  concludef^  the 
course.  Again  in  a  rotati  ju  of  e.'gnt,  grass  setida, 
in  like  manner,  may  be  si.wn  with  a  |i.irt  of  lh« 
fallow  wneat,  wliioh  part  can  be  jtastured  for  tlirea 
years,  theu  brokc;i  up  for  oats,  succeeded  by  beans 
and  wheat.  By  sucli  arraugements,  made  ac«i.id- 
ing  to  circumstH.ices,  it  is  an  easy  matter  to  pre 
serve  a  regular  rotation,  and  II' propuition  the  coi-n 
crop'i,  to  the  uuanlily  of  manure  collected  upon 
the  premises. 


?20 


UXIVERSAL  REChllT  BOOK. 


To  increase  the  quantity  of  dung  by  soiling. 

Tl,e  piaclice  ot'sniling,  or  feediiisj  horses  or  cut- 
tle in  tlie  house  or  farm- yard,  is  eminently  calcu- 
l?*ed  to  increase  llie  quantity  of  manure  upon  every 
farir.,  and  to  improve  its  quality. 

The  S'jiling  of  horses,  in  the  summer  months, 
on  green  clover  and  rye-grass,  is  a  practice  which 
prcvuils  in  every  corn  district,  where  farm  lahour 
is  resjnlarly  executed.  The  utility  of  the  prac- 
tice does  lint  need  the  supi)i)rt  of  argument;  for  it 
is  not  oidy  economical  to  the  farmer,  Ixit  saves 
mtcli  fatigue  to  the  poor  animal:  hesides,  the 
quantity  of  dung  therehy  gathered  is  considerahle. 

Oxen  and  cows,  of  all  sorts,  might  be  supported 
and  ted  in  like  manner,  during  the  whole  of  the 
»r;»ss  season.  It  is  well  known  that  milch-cows 
have,  in  several  instances,  been  so  kept;  but  it  has 
i-arely  haiipetied,  that  other  descriptions  of  cattle 
have  been  fed  for  the  butcher  according  to  this 
mode,  though  it  is  perfectly  practicable. 

The  chief  benefit  of  soiling  may  be  considered  as 
•rising  from  the  immense  quantity  of  fins  dung 
which  would  thus  be  accumulated,  and  which  can 
be  returned  to  the  ground  in  the  succeeding  sea- 
son, after  being  properly  fermented  and  prepared. 
In  all  corn-farms,  at  least  those  of  clayey  soils,  it  is 
a  work  of  great  difficuliy  to  rot  the  straw  produced 
upon  it;  and  much  of  it  is  misapplied,  in  conse- 
quence of  such  soils  being  naturally  unfit  for  rais- 
ing green  winter-crops. 

U  a  numerous  stock  of  cattle  were  kept  either  in 
the  house,  or  in  separate  divisions  of  the  fold-yard, 
all  the  straw  threshed  in  the  summer  months  might 
be  immediately  converted  into  dung,  the  quality  of 
which  would  be  equal,  if  not  superior,  to  what  is 
made  from  turnips  consumed  at  the  stake. 

Dung  is  the  mother  of  good  crops;  and  it  appears 
that  no  plan  can  be  devised  by  which  a  large  quan- 
tity can  be  so  easily  and  cheaply  gathered,  or  by 
which  straw  can  be  so  eft'ectually  rotted  and  ren- 
iered  beneficial  to  the  occupier  of  a  clay-land  farm, 
IS  the  soiling  of  grass  in  the  summer  season.  In 
1  word,  the  dung  of  animals  fed  upon  green  clover, 
mar  justly  be  reckoned  the  richest  of  all  dung.  It 
may,  from  the  circumstances  of  the  season,  be  ra- 
aidly  prepared,  and  may  be  applied  to  the  ground 
It  a  very  early  period,  much  earlier  than  any  other 
wrt  of  dung  can  be  used  with  advantage. 
To  make  composts. 

The  use  ( •"  manure,  in  the  shape  of  compost,  or 
ingredients  of  various  qualities,  mixed  together  in 
tertaiu  proportions,  has  long  been  a  favourite  prac- 
lice  with  many  farmers:  though  it  is  only  in  par- 
ocular  situations  that  the  practice  can  be  exteu- 
sivelv  or  profitably  executed.  The  ingredients 
•jsed  in  tl-.ese  composts  are  chiefly  earth  and  Hme- 
sometimes  dung,  where  the  earth  is  poor;  but  lime 
«ay  be  .•ej;ai-de(l  as  the  rnain  agent  of  the  ()rocess, 
«cting  as  a  stimulus  for  bringing  the  powers  of  the 
neap  into  action.  Lime,  in  this  view,  may  be  con- 
sidered as  a  kind  of  yeast,  operating  upon  a  heap 
»f  earth  as  yeast  does  upon  flour  or  meal.  It  is 
obvious,  therefore,  that  unless  a  suflicieiit  quantity 
■8  given,  the  heap  may  remain  unfermented:  in 
which  case  little  benefit  will  be  derived  from  it  as 
«  manure. 

The  best  kind  of  earth  for  compost  is  that  of 
the  alluvial  sort,  which  is  always  of  a  rich  greasy 
aubstance,  often  mixed  with  marl,  and  in  every  re- 
spect calculated  to  enrich  and  invigorate  barren 
•oils,  especially  if  they  are  of  a  light  and  open 
texture.  Old  yards,  deep  head-lands,  and  scourings 
3f  ditches,  offer  themselves  as  the  basis  of  com- 
post middens;  bu*.  it  is  proper  to  summer  fallow 
ihera  before  hand,  so  tliat  they  may  be  entirely  free 
»f  weeds.  When  the  lime  is  mixed  with  liie  soil 
ul"  these  middens,  repeated  turnings  are  necessary. 


that  the  whole  may  be  suitably  fermented;  and  som< 
care  is  required  to  apply  the  fermented  mass  at  f 
proper  time  to  the  field  on  which  it  is  to  be  used 

The  benefit  of  such  a  compost  in  nourishing  soils 
is  even  gr-^aler  than  what  is  gained  by  dressing 
them  with  dung. 

I,ord  JHeado7Voank's  directions  for  making  com 
post  of  peat-moss. 

Let  the  peat  moss,  of  which  compost  is  to  be 
formed,  be  thrown  out  of  the  pit  for  some  weeks 
or  months,  in  order  to  lose  its  redundant  mnistnre. 
By  this  means,  it  is  rendered  the  lighter  to  carry, 
and  less  compact  and  weighty,  when  made  up  with 
fresh  dung  for  fermentation;  and,  accordingly,  less 
dung  is  required  for  the  pui'jiose,  than  if  the  pre- 
paration is  made  with  peat  taken  recently  from  the 
pit.  The  peat  taken  from  near  the  surface,  or  at 
a  considerable  depth,  answers  equally  well. 

Take  the  peat  moss  to  a  dry  spot  convenient  for 
constructing  a  dunghill  to  serve  the  field  to  be 
manured.  Lay  the  cart-loads  of  it  in  two  rows, 
and  of  the  dung  in  a  row  betwixt  them.  The  dung 
thus  lies  nearly  on  an  area  of  the  future  compost 
('unghill,  and  the  rows  of  (leat  should  be  near 
enough  each  other,  that  workmen,  in  making  up 
the  compost,  m?v  be  able  to  throw  them  together  by 
the  spade.  In  making  up,  let  the  workmen  begin  at 
one  end;  and,  at  the  extremity  of  the  row  of  dung, 
(wnich  should  not  extend  quite  so  far  at  that  end 
as  the  rows  of  peats  on  each  side  of  it  do,)  let  them 
lay  a  bottom  of  peat,  si-c  incues  deep  and  fifteen 
feet  wide,  if  the  grounds  admit  of  it;  then  throw 
forward,  and  lay  on,  about  ten  inches  of  [)eat  above 
the  bottom  of  peat;  then  add  from  the  side  rows 
about  six  inches  of  peat;  then  four  or  five  of  dung, 
and  then  six  more  of  peat;  then  another  thin  layer 
of  dung;  and  then  cover  it  over  with  [leat  at  the 
end  where  it  was  begun,  at  the  two  sides,  and 
above.  The  compost  should  not  be  raised  above 
four  feet,  or  four  feet  and  a  half  higli;  otherwise  it 
is  apt  to  press  too  heavily  on  the  under  parts,  and 
check  the  fermentation.  When  a  beginning  is 
thus  made,  the  workmen  will  proceeil  working 
backwards,  and  adtling  to  the  columns  of  compost, 
as  they  are  furnished  with  the  three  rows  of  ma- 
terials directed  to  be  laid  down  for  them.  They 
must  take  care  not  to  tread  oh  the  com|)ost,  or 
render  it  too  compact;  and,  in  proportion  as  the 
peal  is  wet,  it  should  be  made  up  in  lumps,  and 
not  much  broken. 

Ill  mild  weather,  seven  cart-loads  of  common 
farm-dung,  tolerably  fresh  made,  is  suflScient  for 
twenty-oiie  cart-loads  of  peat  moss;  but  in  cold 
weather,  a  larger  proportion  of  dung  is  desirable. 
To  every  twenty-eigtjt  carts  of  the  coiupost,  when 
made  up,  it  is  of  use  to  throw  on,  above  it,  a  carl- 
load  of  ashes,  either  made  from  coal,  peat,  or 
wood;  half  the  quantity  of  slacked  lime,  the  more 
finely  powdereil  the  better. 

The  compost,  after  it  is  made  up,  gets  into  a 
general  heat,  so.)ner  or  later,  according  to  the 
weather,  and  the  condition  of  the  dung,  la  sum- 
mer, in  ten  days  or  sooner;  in  winter,  not  perhaps 
for  many  weeks,  if  llie  cold  is  severe.  In  the  fou- 
mer  season,  a  stick  should  be  kept  in  it  in  different 
parts,  to  pull  out  and  feel  now  and  then;  for,  if  il 
approachi-s  blood-heat,  it  should  either  be  watered 
or  turned  over:  and,  on  such  an  occasion,  advantage 
may  be  taken  to  mix  with  it  a  little  fresh  moss. 
The  heat  subsides  after  a  time,  and  with  great  va- 
riety, according  to  the  weather,  the  <lung,  and  the 
perfection  of  the  compost;  which  should  then  be 
allowed  to  be  untouched,  till  within  three  weeks 
of  using,  when  it  should  be  turned  over  upside 
down,  and  outside  in,  and  all  lumjis  broken:  theu 
it  comes  into  a  second  heat;  but  soon  cooh,  and 
should  be  takea  out  for  u^e.     In  this  slate  l^ 


HLSBAXDRY. 


321 


»hcle^  exce])t-bits  of  the  old  decayed  wood,  ap- 
]-,ears  a  lilack  free  mass,  and  spttads  like  garden 
mould.  Use  it  weight  for  weight,  as  farm-yard 
dung;  and  it  will  be  found,  in  a  course  of  cropping, 
fully  to  stand  the  comparison. 

Peat,  ni-arly  as  dry  as  garden-mould  in  seed- 
time, may  he  mixed  with  the  dung,  so  as  to  double 
the  volume  and  more  of  it.  Workmen  must  begin 
with  tising  layers;  but,  when  accustomed  to  the 
just  proportions,  if  they  are  furnished  with  peat 
rjioderately  <iry,  and  dung  not  lost  in  litter,  they 
throw  it  up  together  as  a  mixed  mass,  and  make  a 
less  proportion  of  dung  serve  for  the  preparation. 

The  rich  coarse  earth,  which  is  frequently  found 
on  the  surface  of  peat,  is  too  heavy  '..y  be  admitted 
into  this  compost;  but  it  makes  an  excellent  top- 
di-essitig,  if  previously  mixed  and  turned  over  with 
lime. 

J)r  Renme''s  method  of  converting  moss  into  ma- 
nure. 

The  importance  of  moss  as  a  manure  is  now 
generally  admitted  by  all  who  have  had  an  oppor- 
tunity of  making  experiments  on  that  suliject.  The 
Rev.  Ur  Ronnie,  of  Kilsytli,  having  proved  the 
utility  of  filtration,  has  recommended,  in  private 
letters,  to  water  the  collected  heap  of  moss  for 
about  ten  days,  once  each  day,  very  copiously;  and 
when  that  is  done,  to  trim  it  up  to  a  compact  body, 
allow  it  to  dry,  and  to  receive  a  gentle  degree  of 
heat.  The  degree  of  heat  necessary  for  accom- 
plishing that  end,  is  sufficient,  thouc^h  not  disco- 
verable by  the  hand  If  it  only  afil-'Cts  the  ther- 
mometer a  little,  it  is  declared  to  be  a  manure. 
The  Doctor  also  declares,  that  moss  ca-n  be  con- 
verted by  filtrating  steam  through  it;  and  more 
expeditiously  still,  by  exposing  it  to  a  ruiming 
stream  of  water.  If  the  water  penetrates  the  moss, 
it  expels  its  [)oisonous  qualities  sooner  and  more 
effectually  than  any  other  mode  ever  devi^sed. 
When  it  is  sufficiently  purified  by  any  of  these 
means,  it  mist  be  laid  up  to  dry,  and  is  in  a  short 
time  ready  for  applying  to  the  land. 
Use  of  lime  as  manure. 

This  ir'neral,  alter  undergoing  the  process  of 
ealcinatie.^,  has  long  been  applied  by  British  hus- 
bandmen as  a  stimulus  to  the  soil,  anil,  in  conse- 
quence of  such  an  application,  luxuriant  crops  have 
been  produced,  even  upon  soils  apparently  of  in- 
ferior quality,  and  which  would  have  yielded  crops 
ot"  trifling  value,  had  this  auxiliary  been  withheld. 
In  fact,  the  majority  of  soils  cannot  be  cultivated 
with  advantage  till  they  are  dressed  with  lime; 
and  whether  this  beneficial  effect  shall  be  consiil- 
ere'5  as  an  alterative,  or  as  a  stimulant,  or  as  a 
raaiijre,  it  will  be  found  to  be  the  basis  of  good 
husbandry,  and  of  more  use  than  all  other  manures 
put  together.  Wherever  lime  has  been  properly 
a|)plied,  it  has  constantly  been  found  to  [)rove  as 
much  sui)eriir  to  dung,  as  dung  is  to  the  rakings 
ol"  roads,  or  the  produce  of  peat  mire. 

In  respect  of  operation,  it  is  itnmaterial  whether 
lime  be  used  U[ion  gravis  land  or  summer-fallow. 
Upon  old  grass  land,  it  is  perhaps  best  to  plough 
ilrst,  and  to  suuimer-fallow  in  the  second  year, 
when  lime  can  be  applied.  On  new  and  clean 
grass  land,  it  may  be  limed  at  the  outset,  that  is, 
before  the  plough  is  admitted. 

To  lime  moorish  soils  is  a  hazardous  business, 
■mless  dung  is  likewise  bestowed:  but  to  repeat  the 
application  upon  such  soils,  especially  if  they  have 
jeen  severely  cropped,  is  almost  a  certain  loss;  a 
•ompost  of  lime  and  rich  earth  is,  in  such  cases, 
tlie  only  substitute. 

Strong  loams  and  clays  require  a  full  dose  to 

iiring  them  into  action;  such   soils   being  capable 

■^t  absorbing  a  greater  (pianlity  of  calcareous  mat- 

JT.     Lighter  soils,  however,  require  less  lirae  to 

2ti 


stimulate  them,  and  may  be  injured  by  a. .minis- 
tering a  (piaiitity  tliat  would  prove  moderateh 
beneficial  to  those  of  a  heavy  nature. 

Upon  fresh  land,  or  land  in  a  proper  state  For  a 

I  calcaieous   application,  lir^e   is   much  superior  l(, 

i  dung,  lis  effects  continue  for  a  longer  period;  wliile 

I  the  crops  produced  are  of  a  superior  kind,  and 

j  less   susceptible  of   injury   from  the   excesses   ol 

;  firought  aiul  moisture.     Finally,  the  ground,  [)ar- 

i  ticularly  what  is  of  a  strong  nature,  is  much  easier 

wrought;  and,   in    many   instances,   the   saving  of 

labour  would  almost  tempt  a  judicious  farmer  to 

lime  his  land,  were  no  greater  benefit  derived  from 

the  application  than  the  opportunity  thereby  gaini.d 

of  working  it  in  a  perfect  maimer. 

It  may  be  added,  that  though  strong  soils  require 
to  be  animated  with  a  strong  dose  of  lime,  those 
of  a  light  texture  will  do  well  with  little  more  than 
half  the  quantity  requisite  on  the  others,  especially 
it  they  are  fresh,  or  have  not  already  received  au 
application  of  calcareous  matter. 

Apfilication  of  marl. 
In  many  parts  of  this  island,  the  value  of  land 
has  been  much  augmented  by  the  ap|)lication  of 
marl.  Treating  of  this  article  in  a  practical  way, 
it  may  be  divided  into  shell-marl  and  earth-marl. 
Shell-marl  iscomi)osed  of  animal  shells  dissolved; 
earth-marl  is  a  f  issil.  The  colour  of  the  latter  is 
various;  its  hardness  being  sometimes  soft  and  duc- 
tile, like  clay;  sometimes  hai'd  and  solid,  like  stone; 
and  sometimes  it  is  extended  into  thin  beds,  like 
slate.  Shell-marl  is  easily  distinguisheil  by  the 
shells,  which  always  appear  in  it:  but  the  similarity 
betwixt  earth-marl  and  many  other  fossil  sulih 
stances,  renders  it  difficult  to  distinguish  them. 

Shell-marl  is  very  different  in  its  nature  from 
clayey  and  stone  marls,  and  from  its  effects  upon 
the  soil,  is  commonly  classed  among  the  animal 
manures:  it  does  not  dissolve  with  water  as  the 
other  marls  do.  It  sucks  it  up,  and  swells  with  it 
like  a  sponge.  Dr  Home  says,  that  it  tak"s  six 
times  more  of  acids  to  saturate  it,  than  any  of  the 
other  marls  which  he  had  iiiet  with.  But  the  great- 
est difference  betwixt  the  shell-marl  and  the  other 
marls  consists  in  this,  the  shell-marl  contains  oils. 
It  is  uncertain  if  the  other  marls  contain  any  oils; 
but  this  kind  contains  them  in  great  plenty. 

This  mail,  it  would  3v,em  from  the  qualities 
which  it  possesse.s,  promotes  vegetation  in  all  the 
different  ways.  It  increases  the  food  of  plants;  it 
com;nunicates  to  the  soil  a  power  of  attracting  this 
food  from  the  air;  it  enlarges  the  pasture  of  [dants; 
and  it  prepares  the  vegetable  food  for  entering 
their  roots. 

Shelly  sand. 
The  shelly  sand,  often  found  deposited  in  beds 
in  the  crevices  and  level  parts  of  the  sea-coasts,  is 
another  substance  capable  of  being  employed,  both 
as  a  manure  and  stimulant,  not  only  on  account  of 
its  containing  calcareous  matter,  in  greater  or  less 
propoitions,  but  also  from  the  mixture  of  animal 
and  vegetable  substances  that  are  found  in  it.  The 
portion  of  calcareous  matter  contained  in  these 
substances  must  vary  according  to  circumstances; 
but,  when  the  quantity  is  any  way  large,  and  in  a 
reduced  or  attenuated  state,  the  quality  is  so  much 
the  more  valual>le.  On  that  account  the  quantity 
which  ought  to  be  applied  to  the  soil,  must  be  re- 
gulated by  the  extent  of  calcareous  matter,  sup- 
posed, or  found,  upon  trial,  to  be  contained  in  the 
article. 

Clayeu  anil  stone  mor,ii. 
The  clayey  and  stone  mans  are  oisiingiiisnc** »»» 
their  colours,  viz.  white,  black,  blue,  and  n'" 
The  white,  being  of  a  soft  crumbly  nature,  is  eon 
sidered  to  be  the  best  for  pasture  land;  and  the 
blue,  whica  is   more  c^mjact  and  firm,  f'l'-  cora 


325 


L XI VERS  Al,  RECEIPT  BOOK. 


land.  In  the  distiicts  \vh-;re  n\nrl  is  much  used, 
tliese  distinctions  of  inanugenienl  a»e  attended  to, 
thous^h  either  of  the  kinds  may  he  e-mployed  with 
advjmtage,  if  the  followiii!^  rules  are  adhered  to: 

If  marl  is  of  the  hUie  kind,  or  of  any  kind  that 
is  compact  or  firm,  lay  it  upon  the  land  early  in  the 
season,  so  as  the  weather  may  mellow  it  down  he- 
tare  the  last  plough:  and,  if  on  pasture  land,  let  it 
also  he  early  laid  on,  and  spread  very  thin,  hreak- 
in"-  anv  lumps  afterwards  which  are  not  complete- 
Iv'.-ieparaled  by  the  first  spreading.  If  marl  is  of 
li.e  white,  or  any  of  the  loose  or  crumbling  sorts, 
it  need  not  l)e  laid  on  so  early;  because  these  va- 
rieties break  and  dissolve  almost  as  soon  as  ex- 
posed to  tlie  weathei-. 

Alg'd  inarina,  or  sea-weed. 

Sea-weed,  a  ()lant  that  grows  u|)on  rocks  within 
the  sea,  is  driven  ashire  after  storivis,  and  is  found 
to  he  an  excellent  article  for  maiujring  light  and 
dry  soils,  thougli  of  little  advantage  to  those  of  a 
clayev  description.  This  article  may  he  applied 
on  the  proper  soil  with  advantage  to  any  croj),  and 
.ts  effects  are  immediate,  though  rarely  of  long 
continuance.  As  the  coast  side  lands  of  the  island 
are,  in  every  case,  of  su|)erior  fertilitj'  to  those  that 
are  iidand,  we  may  altribnte  this  superior  fertility 
CO  the  great  quantity  of  manure  foitnd  upon  their 
shores,  after  every  storm  or  high  tide,  whereby  the 
resources  of  the  ocean  are  in  a  manner  brought  for- 
ward for  the  enrichment  of  the  lands  locally  situ- 
ited  for  participating  in  sucli  benefits.  l  he  ut- 
most attention  has  long  been  paid  to  the  gathering 
and  laying  on  of  this  valuable  manure;  and,  from 
•be  extensive  line  of  British  shores,  both  of  the 
main  sea  and  of  the  numerous  esluaries  which  in- 
ileiit,  and  as  it  were  divide  the  main  land,  an  im- 
mense quantit)'  of  sea-weed  must  annually  be  col- 
lected from  them. 

Application  of  sea-iveed. 

Sea-weed  is  applied  at  all  seasons  to  the  surface, 
and  sometimes,  though  not  so  profitably,  it  is  mix- 
i-d  with  untrodden  dung,  that  the  process  of  putre- 
faction may  be  hasteneil.  Generally  speaking,  it 
IS  at  once  applied  to  the  soil,  which  saves  labour, 
nnd  prevents  that  degree  of  waste  which  otherwise 
would  necessarily  happen.  Sea-weed  is,  in  one 
respect,  preferable  to  the  richest  dung;  because  it 
does  not  produce  such  a  quantity  of  weeds.  The 
salts  contained  in  sea-weed,  and  applied  with  it,  is 
the  real  cause  of  the  after-cleanliness.  This  may 
be  inferred  from  the  general  state  of  coaSt-side 
lands,  where  sea-weed  is  used.  These  lands  are 
almost  constantly  kept  in  tillage,  and  yet  are 
cleanerand  freer  fioin  weedsthan  those  in  the  inland 
•situations,  where  corn  crops  are  not  so  often  taken. 

When  a  coasi-side  farm  contains  mixed  soils, 
the  best  management  is  exercised,  by  applying  sea- 
>veed  to  dry,  and  dung  to  clay-land.  In  this  way, 
iiie  full  advantage  of  manure  may  be  obtained,  and  a 
tarm  so  cii-cumstanced  is  of  infinitely  greater  va- 
lue, with  respect  to  manuring  and  lab  juring,  than 
ime  which  contains  no  such  variety. 
JJuniing  the  surface. 

The  practice  of  burning  the  surface,  and  ap[)ly- 
ing  the  ashes  as  manure  to  the  soil  that  remains, 
has  been  long  prevalent  in  Britain;  and  is  consi- 
deied  as  tlie  most  advantageous  way  of  bringing  in 
and  improving  all  soils,  w  here  the  surface  carried 
.1  C3arse  sward,  and  was  composed  of  peat-earth, 
ai- other  inactive  substances.  The  burning  of  this 
surface  has  been  viewed  as  the  best  way  of  bring- 
ing such  soils  into  action;  the  ashes,  furnished  by 
the  burning,  serving  as  a  stimulant  to  raise  U[) 
theii- dormant  powers,  thereby  rendering  them  ter- 
lile  and  productive  in  a  superior  degree  than  could 
ntherwisc  be  accomplished. 


JMr  Cui-wen^s  meth.od  oj  yiirmng  svrface  soil  aii<i 
claii. 

Mounds  of  seven  yards  in  length,  and  three  and 
a  half  in  breadth,  are  kindled  with  70,  Winchester 
bushels  of  lime.  First,  a  layer  of  dry  sods  or 
parings,  on  which  a  quantity  of  lime  is  spread, 
mixing  sods  with  it,  then  a  covering  of  8  inches  of 
sods,  on  whicli  the  other  half  of  the  lime  is  spread, 
and  covered  a  foot  thick;  the  height  of  the  mound 
being  about  a  yard. 

In  24  hours  it  will  take  fire.  The  lime  should 
be  immediately  from  the  k!ln.  It  is  belter  to  suf- 
fer it  to  ignite  itself,  than  to  I'fTect  it  by  the  opera- 
tion of  water.  When  the  fire  is  fairly  kindled, 
fi-esh  sods  must  be  applied.  I  shoidd  recommeml 
obtaining  a  sufficient  body  of  ashes  before  any  clay 
was  put  on  the  mounds.  The  fire  naturally  rises 
to  the  top.  It  takes  less  time,  and  does  more 
work,  to  draw  down  the  ashes  frfim  the  to'),  and 
not  to  suffer  it  to  rise  above  six  feet.  The  form,  r 
practice  of  burning  in  kilns  was  more  expensive; 
did  much  less  work;  and,  in  many  instances,  cal- 
cined tlie  ashes. 

I  think  it  may  fairly  be  supposed  that  the  lime 
adds  foil  its  worth  to  the  (piality  of  the  ashes. 
Where  limestone  can  be  had,  I  should  advise  the 
burning  a  small  quantity  in  the  mounds,  which 
would  be  a  great  iniprovement  to  the  ashes,  and,  at 
the  same  time,  hel[)  to  keep  the  fire  in. 

The  general  adopting  of  the  system  of  surface  and 
soil  clay-burning,  is  likely  to  be  the  most  important 
discovery  fur  tlie  interests  of  agriculture,  that  has 
occurretl  since  the  i-Uroduction  of  the  turnip  into 
Norfolk,  by  Lord  Tosvnshend. 

To  burn  moss  ivitli  the  ashes. 

The  following  directions  for  burning  moss  along 
with  the  ashes  are  of  considerable  importance: 
Begin  the  fire  with  dry  faggots,  furze,  orstra^v, 
then  put  rin  dried  moss  finely  minced  and  well 
beaten  with  a  clapper;  and  when  that  is  nearly 
burnt  down,  put  on  moss  less  dry,  but  >vell  minceil 
and  clapped,  making  holes  with  a  prong  to  carry 
on  the  fire,  and  so  adding  more  moss  till  a  hill  of 
ashes,  something  of  the  size  of  a  wagon  load,  is 
accumulated,  which,  when  cold,  carry  to  the  bins, 
or  store  heaps,  before  the  ashes  get  wet. 

JMr  Roscoe''s  method  of  improving  vioss  land. 

The  best  method  of  improving  moss  land,  is  by 
the  application  of  a  calcareous  substance  in  a  suffi- 
cient quantity  to  convert  the  moss  into  a  soil,  and 
by  the  occasional  use  of  animal  or  other  extraneous 
manures,  such  as  the  course  of  cultivation,  and  the 
nature  of  the  crops  may  be  found  to  require. 

After  setting  fire  to  the  heap  and  herbage  on  the 
moss,  and  ploughing  it  down  as  far  as  practicable, 
Mr  Roscoe  ploughs  a  thin  sod  or  furrow  with  i 
very  sharp  horse-[)lough,  which  he  burns  in  sinali 
heaps  and  tiissipates;  coiisidering  it  of  little  use 
but  to  destroy  the  tough  woods  of  the  ediophonis, 
nardus  stricta,  and  other  plants,  whose  matted 
roots  are  almost  imperishable.  The  moss  being 
thus  brought  to  a  tolerable  dry  and  level  substance, 
then  plough  it  in  a  regular  turrow  six  inches  deep: 
and  as  soon  as  possible  after  it  is  turned  up,  set 
upon  it  the  necessary  quantity  of  marl,  not  less  than 
two  hundred  cubic  yards  to  the  acre.  As  the  marl 
begins  to  crumble  and  fall  with  the  sun  or  frost,  ii 
is  spread  over  the  land  with  considerable  exact- 
ness; after  which,  put  in  a  crop  as  early  as  po.esibk„ 
sometimes  by  the  plough,  and  at  others  with  tht 
horse-scuffle,  or  scarifier,  according  to  the  natui— 
of  the  crop;  a  quantity  of  manure,  selling  on  aboi'' 
'20  tons  to  the  acre.  Moss  land,  thus  treated,  may 
not  only  he  advantageously  cropped  tiie  iirsl  year 
with  green  crops,  as  ootatoes,  tui-nips,  itc.  hut 
with  any  kind  of  grait.. 


HUSBANDRY. 


32: 


Peat  ami  pern  ashes  used  as  miintire. 

In  the  couiuy  lit"  Bedford,  jieHt  Hsiies  ai'e  sold  ns 
manure,  and  ni'e  used  as  a  tup  di-cssiiij;  for  clovers, 
Hnd  sonietiines  foi'  bailey,  ;it  tlie  rate  of  from  40 
to  60  Wiiidiesler  bushels  per  acre.  'I'hey  are 
usually  Sjtread,  during  the  inoi.th  "f  Maroli,  on 
•jhiver;  and  on  the  surface  of  tlie  barley-iainls  after 
the  seed  is  sown.  Feat  aslus  are  u.'so  ndmiral)ly 
ii.;eful  as  manure  foi-  turnips,  and  are  easily  drilled 
with  01'  over  tlie  seed,  hy  means  of  a  drill-box, 
c  iniiected  wiih  a  loaded  can. 

After  the  ciuantity  required  has  been  cast,  a  por- 
tion sufHcienl  to  kindle  a  lart;e  heap,  (suppose  two 
k'.:'.rt-loads, )  is  dried  as  much  as  if  intended  for 
v.'inter's  use.  A  conical  pile  is  then  l)\iilt  and 
liretU  and  as  soon  as  the  flame  or  smoke  makes  its 
appearance  at  any  of  tlie  crevices,  it  is  ke|it  back 
\iy  fresh  peat,  just  sufficiently  dry  to  be  free  from 
Mater:  and  thus  the  pile  is  continually  increased, 
until  it  has  burnt  tiiirty  or  forty  loads,  or  as  much 
more  as  may  be  required.  The  slower  the  pro- 
ci'SS  the  better;  but,  in  case  of  loo  !ani;ui<l  a  con- 
sumption, the  heap  should  be  stirred  by  a  stick, 
whenever  the  danger  of  extinction  seems  probable. 

In  case  of  rain,  the  workmen  should  be  pi'epared 
with  some  coarse  thick  turf,  with  which  to  cover 
•he  surface  of  the  cone. 

Codl  ashes  used  as  manure. 

Coal  ashes  ma\'  likewise  be  made  a  most  useful 
article  of  manure,  by  mixing  with  every  cart-load 
of  them  one  bushel  of  lime  in  its  hottest  state, 
covering  it  up  in  the  midule  of  the  heaji  for  about 
12  hours,  till  the  lime  he -entirely  slaked,  and  in- 
corporating them  well  together;  and,  by  turning 
the  whole  over  two  or  three  times,  the  cinders,  or 
half-burnt  parts  of  the  coal,  will  be  reduced  toasfine 
a  powder  as  llie  lime  itself.  The  coal-ashes  should, 
however,  be  carefully  kept  dry:  this  mixture  will 
he  found  one  of  the  best  improvers  of  moorish 
and  ben'y  laud. 

Method  of  burning  lime  xvithout  kilns. 

The  practice  of  lime-bui'iiers  in  \\  ales  has  for- 
merly been  to  burn  lime  in  broad  shallow  kilns, 
but  lately  they  have  begun  to  manufacture  that  ar- 
ticle without  any  Kiln  at  all. 

They  place  the  lime  stone  in  large  bodies,  which 
are  called  coaks,  the  stones  not  being  broken  small, 
as  in  the  ordinary  method,  and  calcine  these  heaps 
in  the  way  used  for  preparing  charcoal.  To  pie- 
vent  the  flame  from  bursting  out  at  the  top  and 
sides  of  these  heaps,  lurfs  and  earth  are  placed 
against  them,  and  the  aperture  partially  closed; 
and  the  heat  is  regulated  and  transfused  through 
the  whole  mass,  that,  notwithstanding  the  increased 
size  of  the  .stones,  the  whole  becomes  thoroughly 
calcined.  As  a  proof  of  the  su[>erior  advantage 
that  lime  burnt  in  lliese  clamps  or  coaks  has  over 
lime  burnt  in  tne  old  method,  where  farmers  have 
an  o])tion  of  taking  either  lime  at  the  same  jirice, 
a  preference  is  invariablv  given  to  that  burned  in 
heaps.  This  practice  has  long  prevailed  in  Yorkshire 
and  Shro|)shiie,  anil  is  also  familiar  in  Scotland. 

J^lr  Craijf's  improved  method  of  burning  clay. 
Make  an  oblong  enclosure,  of  the  dimensions 
of  a  small  house — say  15  feet  by  10 — of  gi'een 
turf-seeils,  raised  to  the  height  of  3^  or  4  feet.  In 
the  inside  of  this  enclosure  air^iipes  are  drawn 
diagonally,  w  hich  communicate  with  holes  left  al 
••ach  corner  of  the  exterior  wall.  These  pipes  are 
lornied  of  sods  put  on  eil^e,  and  the  space  between 
»o  wideonl)  as  another  sc.l  can  easilj  cover.  In 
eiicb  of  tlu-  four  spaces  lett  between  the  air-pipes 
»inl  the  outer-wall,  a  tire  is  kindled  wllli  wood  and 
dry  iurf_  ■^n^[  then  the  whole  of  tlie  inside  of  the 
encloiure  or  kiln  filled  wilh  dry  turf,  which  is 
ven'  s.joij  oil  fire;  and,  on  tlic  Ujp  of  tliat,  when 
"'  li  kindled,  is  thrown  on  the  c!ay,  in  small  quan- 


tities at  a  time,  and  repeated  as  often  as  necessary, 
which  must  be  regulated  by  the  intensity  of  the 
buining.  The  air-pipes  are  of  use  only  at  tirst, 
because  if  .'he  fire  burns  with  tolerable  keenness, 
the  sods  forming  the  pipes  will  soon  be  reduced  to 
ashes.  The  pipe  on  the  weather  sitle  of  the  kiln 
only  is  left  open,  the  mouths  of  the  oilier  tlu'ee 
I  being  stopped  up,  and  not  opened  except  the  wind 
should  veer  about.  As  the  inside  of  the  enclosure 
or  kiln  begins  to  be  fil'ed  up  witii  clay,  the  outer 
wall  must  be  raised  in  height,  al  least  15  inches 
higher  than  tlie  top  of  the  clay,  for  the  purpose  of 
keeping  the  wind  from  acting  on  the  fire.  When 
the  fire  burns  through  the  outer  wall,  which  it 
often  does,  and  particularly  when  the  top  is  over 
lo;ided  with  clay,  the  breach  must  be  stopped  up 
immediately,  which  can  onlv  he  efllectually  ilone 
by  building  another  sod  wall  from  the  foundation 
ojiposite  to  it,  and  the  sods  that  formed  that  part 
of  the  first  wall  are  soon  reduced  to  ashes.  I'lie 
wall  can  be  raised  as  high  as  mav  be  convenient 
to  throw  on  the  clav,  and  the  kiln  mav  be  increased 
to  any  size  by  forming  ;i  new  wall  when  the  i>re- 
vious  one  is  burnt  through. 

The  ])rincipal  art   in    burning  consists  in  having 
the  outer  wall  made  quite  close  and  impervious  to 
the  external  air,  and  taking   care  to  have   the  top 
always  lightly,  but  completely  covered  with  clay; 
because  if  the  external  air  should  come  in  contact 
with  the  fire,  either  on  the  top  of  the  kiln,  or  b}' 
means  of  its   bursting   thi-ough   the  sides,  the  fire 
will  be  very  soon  extinguished.     In  short,  the  kilns 
I  require   to   be   well   attended,  nearly  as  closely  as 
I  charcoal-pits.      Clay   is    much   easier    burnt    than 
either   moss   or   loam; — it  does   not   undergo  any 
I  alteration  in  its  shape,  and  on  that  account  allows 
j  the  fire  and  smoke  to   get   up   easily    between   the 
I  lumps; — whereas  moss  and   loam,   by  crumbling 
!  down,  are  very  apt  to  smother  th  ;fire,  unl;  ss  care- 
fullj'  attended  to.      No  rule  can  be  laid  down  for 
I  regulating  the  size  of  the  lumps  of  clay  thrown  on 
I  the  kiln,  as  that  must  depend  on  the  state  of  the 
;  fire.     After  a  kiln  is  fairly    set  going,    no  coal  or 
I  wood,  or  any  sort  of  conioustible,  is  necessary,  the 
wet  clay  burning  ot  itself,  and    it  can  only  be  ex- 
1  tiiiguished  by  intention,  or  the  carelessness  of  the 
j  operator,   the   vicissitudes   of  the   weather  having 
I  hardly  any  eft'ect  on  the  hres,  if  properly  attended 
1  to.      When  the  ki'.n  is  burning  wilh  great  keenness, 
j  a  stranger  to  the  operation  may  be  apt  to  think  that 
I  tlie  fire  is  extinguished'   If,  therefore,  any  person, 
j  either  through   impatience,  or  too  gi'eat  curiosity, 
]  should    insist  on   looking  into   the  interior  of  the 
■  kiln,  he  will  certainly  retard  and  may  possibly  ex- 
,  linifuish  the  fire; — tlie  chief  secret   consibting,   as 
bet  ire-mentioned,  in  keeping  out  the  external  air. 
I      The  above  method  of  burning  clay  may  be  con- 
sidered as  an  essential  service  rendered  to  agricul- 
ture;  as   it   shews   farmers   how   to  convert,   at   a 
moderate  expense,  the  most  worthless  barren  sub- 
soil into  excellent  manure. 

To  decompose  greeen  vegetables  for  manure. 
'I'he  following  process  fir  the  decompositioti  ot 
green  vegetables,  for  m  oiure,   has  been   practised 
with  greal  success  in  the  counties  ot  Norfolk  and 
Sutiolk:— 

Place  a  layer  of  vegetable  matter  a  foot  tiiick, 
thrn  a  thin  laj'er  of  lime,  alternately;  in  a  few 
hours  the  dtcomposition  will  begin,  and,  u.iL-ss 
prevented  by  sods,  oi' a  loikful  of  vegetables,  will 
break  out  into  a  blaze;  (his  must  be  guarded 
against;  in  '2i  hours  the  process  will  be  completed. 
\Vetils  of  evcpy  d<-svriplion  vvii!  answer  for  M'ge- 
tabies;  two  ))oui.ds'  worth  of  ioiie  wili  produce 
maiinre  foi'  fuur  acres.  Use  the  vegetables  a<  soon 
iifler  culling  as  possible,  and  the  lime  fresh  front 
the  kiln,  as  distance  will  allow. 


3?1 


UNIVERSAL  KECETf'T  BOOK 


Bnne  manure. 
At  Hall  there  is  a  mill  cdiistructed  for  the  piir- 

Sose  of  bruising  (not  pounding)  bones;  and  the 
uat  riddled  therefrom  is  reckoned  a  sti  .stronger 
manure,  fbe  same  person  selects  the  best  bones, 
■which  are  sawn  into  pieces,  for  buttor.-moulds  and 
knife-handles:  anil  the  saw-diist  from  this  operation 
is  particvdarly  usefi:l  in  gardens  and  hot  beds.  It 
suits  every  vegetable,  hot-house,  or  green-house 
pknt. 

Bone  manure  is  most  used  in  the  west  of  York- 
ihii-e,  Hdderness,  and  Lincolnshire,  and  is  best 
■dapted  for  cold  and  li;^hl  sandy  land.  The  usual 
q'jatitity  \)er  acre  is  70  bushels,  when  used  alone; 
but  when  mixed  with  ashes,  or  common  manure 
of  any  sort,  30  bushels  i)er  acre  is  thought  quite 
enough.  It  is  applied  at  the  same  periods  as  other 
manure,  and  has  been  found  in  this  way  to  remain 
7  years  in  the  ground.  The  rough  part  of  tlii.s 
manure,  after  being  5  years  in  the  ground,  has 
been  gathered  off  one  field  and  thrown  upon  another 
of  a  ilitfereitt  soil,  and  has  proved,  even  then,  good 
manure 

The  bones  which  are  best  filled  with  oil  and 
marrow  are  certainly  the  best  manure;  and  the 
parts  generally  used  for  buttons  and  knife-hafts  are 
the  thigh  and  shank  bones.  The  powdered  bones 
are  dearer,  and  generally  used  for  hot-beds  in  gar- 
dens, being  too  expensive  for  the  field,  and  not  so 
durable  as  bruised  bones,  yet,  for  a  short  time, 
a\ore  proiluctive. 

A  drv,  light,  or  gentle  soil,  is  best  adapted  for 
che  use  of  bone-manure;  as  it  is  supposed  that,  in 
land  which  retains  wet,  the  nutritive  part  of  the 
bone  washes  to  the  surface  of  it  and  does  not  in- 
cor[)orate  sufficiently  with  the  soil. 

Bruised  bones  are  better  when  mixed  with  ashes, 
or  any  other  manure,  as  the  juice  of  the  bones  is 
then  more  eiiually  spread  over  the  field.  Bone 
manure  ought  to  be  ploughed  into  the  land  in  til- 
lage. On  the  grass  the  powder  should  be  sown  in 
the  hand. 

This  manure  is  used  on  land  before  described, 
to  the  extent  of  several  thousand  acres  in  the  higher 
parts  of  Nottinghamshire,  the  Wolds  (or  high 
light  land)  in  Lincolnshire,  and  the  East  and  West 
Riding  of  Yorkshire. 

Moss  used  as  manure. 

Moss-earth  will,  without  any  preparation  what- 
ever, operate  as  a  manure  to  any  other  soil.  The 
extreme  cohesiveness  of  clav  is  often  a  bar  to  its 
improvement:  pure  sand  is  unproductive  from  a 
contrary  cause.  If  these  are  mixed  with  each 
other,  or  if  moss-earth  is  mixed  with  either,  they 
will  be  cured  of  these  defects.  The  tenacious  clay 
will  be  rendered  more  open;  the  moisture  will 
more  easily  percolate;  a  greater  scope  will  be  given 
to  the  root's  of  plants;  they  will  not  be  so  retentive 
of  moisture  in  wet  weather,  nor  so  adhesive  when 
dry. 

A  mixture  of  moss  among  sand  will  deepen  the 
soil,  render  it  more  retentive  of  moisture,  and 
prevent  the  cop  from  being  so  readily  injured  by 
the  drought. 

But  it  is  much  better  to  bring  the  moss  into  a 
course  of  putridity  by  some  fermenting  admixture 
before  it  is  applied  to  any  soil.  If  no  such  mixture 
can  be  procured,  let  the  moss-earth  be  thrown  up 
in  heaps,  first  exposed  to  the  frost,  and  then  to  the 
other  changes  of  weather  for  a  yesrortwo;  and  if 
it  is  turned,  some  sand  or  clay  mixed  with  it,  and 
the  whole  exposed  for  two  seasons  to  the  weather, 
it  will  form  a  tolerable  manure. 

If  moss-earth  is  minutely  mixed  with  newly 
slaked  lime,  in  a  powdery  state,  and  laid  up  for  a 
tew  manths,  and  once  or  twice  turned  over,  well 
brakca,  aud  a  swaall  (luantity  of  new  lime  thrown 


in  when  turned  over,  the  antiseptic  qual'ties  of  the 
moss,  ill  the  course  of  a  year  after  being  so  mixiii, 
will  be  overcome,  and  the  moss  brought  into  a  stale 
of  rapid  decomposition,  and  thereby  formed  iiife 
as  good  manure  as  so  much  straw,  or  other  vege- 
tables, that  ha''  been  taken  from  thi;  arable  lands. 
7'o  prepare  it  -u;ith  lime. 

Dig  up  the  moss,  and  throw  it  into  h^^aps  afte"- 
harvest,  or  early  in  v\  inter,  so  that  the  frost  may 
operate,  and  in  part  reduce  its  texture,  before  the 
drought  forms  it  into  peat.  When  dug  up,  and 
exposed  to  summer  drought,  before  the  frost  has 
loosened  its  adhesion,  it  becomes  a  real  peat,  and 
will  not  be  again  so  easily  broken  down  by  tlie 
weather. 

After  baing  exposed  to  the  weather  for  a  whole 
winter,  the  moss-earth  may  be  removed  in  the 
spring  to  the  field  to  which  it  is  intended  to  be 
applied,  and  when  it  is  between  wet  and  dry, 
thrown  up,  and  mixed  with  about  a  fifth  or  sixth 
part  of  its  weight  of  hot  newly-slaked  lime,  in  a 
powdery  state.  The  moss  should  be  as  much  bro- 
ken as  possible,  and  minutely  mixed  with  the  lime. 
Various  snhstances  lused  as  manure. 

J.  B.  Bailey,  Esq.  lately  presented  to  the  Agri- 
cultural Societv  of  Mancliester,  the  following  enu- 
meration of  substances  which  may  be  applied  use- 
fully as  nianures  instead  of  stable  dung,  viz.  mud, 
sweepings  of  the  streets,  and  coal-ashes;  night  soil; 
bones;  refuse  matters,  as  sweepings  and  rubbish  of 
houses,  &c.  sea-weed,  sea-shells,  and  sea-gravel, 
river-weeds,  sweejjings  of  roads,  and  spent  tanner's 
bark  to  mix  with  lime.  Peat  or  raoss,  decayed  ve- 
getables, putrid  water,  the  ashes  of  weeds,  &c.  the 
refuse  of  bleacher's  ashes,  soap  suds,  or  ley,  peat 
ashes,  water  in-floating,  refuse  salt. 

Plaster  of  Paris  used  as  manure. 

Plaster  of  Paris  is  used  as  a  manure  in  Pennsyl- 
vania. The  best  kind  is  imported  from  hills  in  the 
vicinity  of  Paris:  it  is  brought  down  the  Seine,  and 
exported  from  Havre  de  Grace.  The  lumps  com- 
posed of  flat  shining  specula  are  preferred  to  those 
which  are  formed  of  round  particles  like  sand;  the 
simple  method  of  finding  out  the  quality  is  to  pul- 
verize some,  1.11(1  put  it  dry  into  an  iron  pot  over 
the  fire,  when  tliat  which  is  good  will  soon  boil, 
and  great  quantities  of  the  fixed  air  escape  by  ebul- 
lition. It  is  pulverized  by  first  putting  it  in  a 
stamping-mill.  The  3ner  its  pulverization  the 
better,  as  it  will  thereby  be  more  generally  difl'used 

It  is  best  to  sow  it  on  a  wet  day.  The  most  ap- 
proved quantity  for  grass  is  six  bushels  per  acre. 
No  art  is  required  in  sowing  it  more  than  making 
the  distribution  as  equal  as  possible  on  the  sward 
of  grass.  It  operates  altogether  as  a  top  manure, 
ami  therefore  should  not  be  put  on  in  the  spring 
until  the  principal  frosts  are  over  and  vegetation 
hath  begun.  The  general  time  for  sowing  in  Ame- 
rica, is  in  April,  -May,  June,  July,  August,  and 
even  as  late  as  September.  Its  effects  will  gen- 
erally appear  in  ten  or  fifteen  days ;  after  which  the 
growth  of  the  grass  will  be  so  great  as  to  produce 
a  large  burden  at  the  end  of  six  weeks  after  sowing. 

It  must  be  sown  on  dry  land,  not  subject  to  bt 
overflown.  It  has  been  sown  on  sand,  loam,  and 
clay,  and  it  is  difficult  to  say  on  which  it  has  best 
answered,  although  the  eflect  is  sooner  visible  on 
sand.  It  has  been  used  as  a  manure  in  this  state 
for  twelve  years;  for,  like  other  manure,  its  con- 
tinuance very  much  depends  on  the  nature  of  the 
soil  on  which  it  is  placed. 

Mode  of  applying  blubber  as  a  manure. 

This  is  a  very  rich  ingredient,  as  well  for  arable 
as  pasture  land,  when  mixed  at  the  rate  of  one  tou 
of  blubber  to  20  loads  of  mould,  and  1  chaldron  of 
lime,  per  a^re.  It  must  be  turned  over  and  pul- 
verized; and   "iflieu  it  has  lain  in  this  state  three 


HUSBANDRY. 


32b 


or  four  months,  it  will  become  fit  firnse,  and  may 
ne  |)Ut  iij»on  the  land  in  such  (juanlilies  as  the  qiml- 
»ty  of  the  land  to  he  maiiured  n-ciuires.  It  is  a  very 
strong  nianin'e,  and  verv  exc-i'lleiit. 

.■■ipjiUcatioit  of  nuuiures  to  land. 
Early  in  aiituiiiM,  attt  r  th.e  h;n'  crop  is  removed, 
IS  the  most  convenient  and  least  nhjectionahle  pe- 
/iod  for  the  piir])OS('.  The  common  praexice  is  to 
apply  manures,  diirinp;  the  frost,  in  the  winter. 
IJut  the  elastic  fluids  Ix-ing  the  greatest  supports 
of  vegetation,  nianiiivs  should  be  applied  under 
circumstances  that  favour  tlieir  generation.  These 
will  occur  in  spring,  af.er  the  grass  has,  in  some 
<legree,  coveiv<l  the  ground,  the  dung  being  then 
siiaded  from  the  sun.  After  a  frost,  much  of  the 
virtues  of  the  dung  will  be  washed  avvay  by  the 
thaw,  and  its  soluble  parts  destroyed:  and  in  a 
tVosty  stale,  the  ground  is  incapable  of  absorbing 
liquids. 

Management  nf  arable  land. 
Alternate  husbandly,  or  tlie  system  of  having  le- 
guminous and  culmifei-ous  cro[is  to  follow  each 
other,  with  some  modifications,  is  practicable  on 
eveiT  soil.  According  to  its  rules,  the  land  would 
rarely  get  into  a  foul  and  exhausted  state;  at  least,  if 
foul  and  exhausted  under  alternate  husbandry,  mat- 
ters would  be  much  worse  wire  any  other  system  fol- 
lowed. The  rotation  may  be  long  or  short,  as  is 
consistent  with  the  richness  of  the  soil,  on  which  it 
is  executed,  and  other  local  circumstances.  The 
cro|is  cultivated  may  be  any  of  the  varieties  which 
cr,mi)ose  any  of  the  two  tribes,  according  to  the  na- 
ture of  soil  and  climate  of  the  district  where  the 
robition  is  exercised,  and  where  circumstances  ren- 
der ploughing  not  so  advantageous  as  pasturing,  the 
land  may  remain  in  grass,  till  thjse  circumstances 
are  obviated;  care  beirig  always  taken,  when  it  is 
broken  uj),  to  follow  alternate  husbandry  during 
(he  time  it  is  under  tillage. 

In  thi'\  way  we  think  it  perfectly  practicable  to 
follow  the  alternate  system  in  evety  situation;  nor 
do  we  consider  the  land  being  in  grass  for  two, 
three,  or  four  years,  as  a  departure  from  that  sys- 
tem, if  called  for  by  a  scarcity  of  manure,  poverty 
of  soil,  want  of  markets  for  co.  n,  or  other  acciden- 
tal circumstances.  The  basis  of  every  rotation  we 
(lold  to  be  either  a  bare  summer  fidlow,  or  a  fal- 
<)w  on  which  drill  turnips  are  cultivated,  and  its 
"onclusion  to  be  with  the  crop  taken  in  the  year 
ireceding  a  return  of  fallow  or  drilled  turnips, 
when,  of  course,  a  new  rotation  commences. 
First  rotation  of  crops. 
According  to  this  rotation,  wheat  and  drilled 
beans  are  the  ero[)S  to  he  cultivated,  though  clover 
Mid  rye-grass  may  be  taken  for  one  year,  in  place 
of  beans,  should  such  a  variety  be  viewed  as  more 
eligible.  'I'iie  rotation  begins  with  summer  fallow 
because  it  is  only  on  Strong  deep  lands  that  it  can 
be  profitably  practised;  and  it  may  go  on  for  any 
length  of  time,  or  so  long  as  the  land  can  be  kept 
clean,  though  it  ought  to  stop  the  moment  that  the 
land  gets  into  a  contrary  condition.  A  considera- 
ble (piantity  of  manure  is  required  to  go  on  suc- 
cessfully; dung  sboulil  be  given  to  each  bean  crop; 
and  if  this  crop  is  drilled,  and  attentively  horse- 
lioed,  the  rotation  may  turn  out  to  be  one  of  the 
most  profitable  that  can  be  exercised. 
Second  rotation. 
Upon  loams  ami  claj'S,  where  it  may  not  be  ad- 
visable to  carry  the  first  rotation  into  execution,  a 
lifferent  one  can  be  practised;  according  to  which 
•abour  will  be  more  divided,  and  the  usual  grains 
r  ore  generally  cultivated;  as,  for  instance: — 

1.  Fallow,  'with  <lnng.  '2.  Wheat.  3.  Beans, 
di'illed  and  horse-li.oed.  4.  Barley.  5.  Clover 
and  rye-grass.  6.  Oats,  or  wheat.  7  Beans,  drill- 
od  and  horse-hoed.     8.  Wheat. 


This  rotation  is  excellently  caleiilatef.  (o  insure 
an  abundant  return  throui;h  the  whole  of  it,  provi- 
ded dung  is  administered  upon  ihe  clover  stubble. 
Without  this  supply,  the  rotation  would  be  crip- 
pled, and  inferior  crops  of  course  produced  in  the 
concluding  years. 

Third  rotation. 

This  rotation  is  calculated  for  clays  and  loams 
of  an  inferior  description  to  those  already  treated 
of. 

1.  Fallow,  with  dung.  2.  Wheat.  3.  Clover 
and  Rye-grass.  4.  Oats.  5.  fljans,  drilled  and 
horse-hoed.      6.    Wheat. 

According  to  this  i-otalion,  the  rules  of  good  hus- 
bandry arestudiousl)'  practised,  while  the  sequence 
is  obviously  calculated  to  keep  the  land  in  good  or- 
der, and  in  such  a  condition  as  I  i  insure  crops  of 
the  greatest  value.  If  manure  is  bestowed,  either 
upon  the  clover  stubble,  or  before  the  beans  are 
sown,  the  rotation  is  one  of  the  best  that  can  be  de- 
vised for  the  soils  mentioned. 

Fourth  rotati'jn. 

On  thin  clays,  gentle  husbandry  is  mdispensably 
necessary,  otiierwise  the  soil  may  be  exhausted, 
and  the  |)roduce  unequal  to  the  expense  of  cultiva- 
tion. Soils  of  this  description  will  not  improve 
much  while  under  grass;  but  uidess  an  addilioiral 
stock  of  manure  can  be  procured,  there  is  a  neces- 
sity of  refreshing  them  in  that  way,  even  though 
the  produce  should,  in  the  meantime,  be  compara- 
tively of  small  value.  The  following  rotation  is  an 
excellent  one. 

I.  Fallow,  with  dung.  2.  Wheat.  3.  Grass, 
pastured,  but  not  too  early  eaten.  4.  Grass.  .5. 
Grass.     6.  Oats. 

This  rotation  may  be  shortened  or  lengthened, 
according  to  circumstances,  but  should  never  ex- 
tend further  in  point  of  ploughing,  than  when 
dung  can  be  given  to  the  fallow  break.  This  is  -Jie 
key-stone  of  the  whole;  and  if  it  is  neglected,  the 
rotation  is  rendered  useless. 

Fifth  rotation. 

Peat-earth  soils  are  not  friendly  to  wheat  unless 
aided  by  a  quantity  of  calcareous  matter.  Taking 
them  in  a  general  point  of  view,  it  is  not  advisable 
to  cultivate  wheat;  but  a  crop  of  oats  may  almost 
be  depended  upon,  provided  the  previous  manage- 
ment has  been  judiciously  e.tecuted.  If  the  sub- 
soil of  peat-earth  lands  be  retentive  of  moisture, 
the  process  ought  to  commence  with  a  bare  sum- 
mer fallow;  but  if  such  are  incumbent  on  free  and 
open  bottoms,  a  crop  of  turnips  may  be  substituted 
for  fallow,  according  to  which  method,  the  surface 
will  get  a  hotly  which  naturally  it  did  not  possess 
Grass,  on  such  soils,  must  always  occujtv  a  great 
space  of  every  rotation,  because  ])hysica'l  circum- 
stances render  regular  cropping  utterly  impracti- 
cable. 

1.  Fallow,  or  turnips,  with  dung.  2.  Oats,  of 
an  early  variety.  3.  Clover,  and  a  considerable 
quantity  of  perennial  rye  grass.  4.  Pasture  for 
several  years,  till  circumstances  permit  the  land  to 
be  broken  up,  when  oats  are  to  be  repealed. 
Sixth  rotation. 

Light  soils  are  easily  managed,  though  to  pro- 
cure a  full  return  of  the  profit  which  they  are  ca- 
pable of  yielding,  requires  generally  as  much 
attention  as  is  necessary  in  the  management  of 
those  of  a  stronger  description.  Upon  li^ht  soils, 
a  bare  summer  tallow  is  seldom  called  for,  as 
cleanliness  may  be  jjieserved  by  growing  turnips, 
and  other  leguminous  articles.  Grass  also  is  ot 
eminent  advantage  upon  such  soils,  often  yielding 
a  greater  profit  tlian  what  is  afforded  by  culmifer- 
ous  crops. 

1.  Turnips.  2.  Spnn^  wheat,  or  barley.  3 
Clover  and  rye.-grass.     4.  Oats,  or  wheat. 

2  C 


326 


UXIVnUSAl.  RECEIPT  BOOK. 


This  rotation  wniiM   lie  gnvilh'  improved,  were 
it  extended  to  eiyjlit  years,  whilst  I  lie  ground   liy 
such  Mn  extension,  woiilil  he  kept  tVesh,  and  coii- 
stauliy  ill  good  condiiirm.     As   tor  instaDce,  were 
seeds   for  pasture   sown    in   the   second   vear,    (he 
ground  kept  tluve  years  uiuler  grass,  then  broken 
up  for  oats  in  the  sixth  year,  drilled  with  heansaiid 
|.eas  in  the  seventi),  i -id  sown   witl>   wheat   in  the 
eighth,  the  rotation  would  be  coiaplele;  because  it 
included  evirv  brancii  of  husbandly,  and  admitl<-d 
a  variety  in  nianageiTienl  generally  agreealile  to  the 
soil,  and  always  favourable  to  tiie  interest  of  culti- 
vators.    'I'he  rotation  may  also  lOnsist  of  six  crops, 
were  the  laud  kept  only  one  year  in  grass,  though 
few  situations  admit  of  so  much  cropping,  unless 
additional  manure  is  within  reach. 
S>'r'e)ith  rolatio7i. 
Sandy  soils,  when   (iroperly   mannrrd,  are  well  I 
ada|)ted  to  turnips,  though   it  rarely  hapji.'iis  that 
wheat  can    be  cultivated  on  them  with  advantage,  1 
unless    they  are    dressed    with    alluvial    compost,  ! 
innrl,  clay,  nr  some  such  substances,  as  will  give  a  ' 
body  or  strength  to  them  which   they  do  not  natu-  ! 
rally   possess.      Barley,    oats,   and    rye,  the   latter  i 
especially,  are,  however,  sure  crojjs  on  sands;  and,  1 
in   favourable   seasons,    will    return  greater   pi-ofit  I 
than  can  be  ol)tained  from  wheat.  ! 

1.  Turnips,  consumed  on  the  ground.  '2.  Bar- 
ley.     3.  Grass.      4.    Rye,  or  Oats. 

By  keeping  the  laud  three  years  in  grass,  the 
rotation  would  be  extended  to  si.x  years,  a  measure 
highly  advisable. 

From  what  has  been  stated,  every  person  capa- 
ble of  judging  will  at  once  perceive  the  facility  of 
arranging  husban<ii-3'  upon  correct  ])rinciples,  and 
of  crop[)iug  the  ground  in  such  a  way  as  to  make 
it  produce  abundant  returns  to  the  occupier,  wiiilst 
at  the  same  lime  it  is  preserved  in  good  coinlition, 
and  never  impoverished  or  exhausted.  All  these 
things  are  perfectly  juacticable  under  the  alternate 
system,  though  it  is  doubtful  whether  ihey  can  be 
gained  under  any  other. 

It  may  be  added,  that  winter  sown  crops,  or 
crops  sown  on  the  winter  furrow,  are  most  eligible 
on  all  clayey  soils. 

Ploughing,  with  a  view  to  clean  soils  of  t)ie  de- 
scription under  consideration,  has  litth-  eifcct  un- 
less given  in  the  summer  months.  This  renders 
summer  fallow  indispensably  necessary;  and,  with- 
out this  radical  process,  none  of  the  heavy  and 
wet  soils  can  be  suitably  managed,  or  preserved 
in  a  good  condition. 

To  adopt  a  judicious  rotation  of  chopping  for 
every  soil,  requires  a  degi  e  of  judgment  in  the 
farmer,  which  can  only  be  gathered  tiom  observa- 
tion and  experience.  The  old  rotations  were  cal- 
culated to  wear  out  the  soil,  and  to  render  it  un- 
productive; but  the  modern  rotations,  such  as 
those  which  we  have  described, are  founded  on  prin- 
ciples which  insure  a  full  return  from  the  soil, 
without  lessening  its  value,  or  impoverishing  its  ,| 
condition.  Much  depends,  however,  upon  the  man- 
lier in  which  the  (litferent  processes  are  executed; 
for  tlie  best  arranged  rotation  may  be  of  no  avail, 
if  the  processes  ijelonging  to  it  are  imperfectly  and  ] 
iini-easonah,ly  executed. 

To  aiUivate  w/ietU. 
On  soils  really  calculated  for  wheat,  though  in 
dift'erent  degrees,  summer  fallow  is  the  first  and 
leading  step  to  gain  a  good  crop  or  crops  of  that 
gi'ain,  I'lie  fust  furrow  should  be  given  before 
winter,  or  as  early  as  the  other  operations  of  liie 
farm  will  ailmit;  and  every  attention  should  be 
used  to  go  as  deep  as  possible;  fur  it  nu'ely  hap- 
pens that  any  of  liie  succeeding  furrows  exceed  the 
first  one  in  that  respect.  'I'lij  number  of  afler- 
i>lout;'hiug;s  T.-r.st  be  regulated  by  the  condition  of 


the  ground  and  the  state  oftlie  weather;  but,  in  ge- 
neral, it  may  be  observed,  that  ploughing  in  length 
and  across,  alternately,  is  the  way  by  whicti  the 
ground  will  be  most  completely  cut,  and  the  inten- 
tion of  fallowing  accomplished. 

Varieties  of  seed. 

Wheal  mav  be  clashed  under  two  jiriucipal  di 
visions,  though  each  of  these  admits  of  several  sub- 
divisions. The  first  is  composed  of  all  the  viu-ielies 
of  red  wheat.  The  second  ilivision  comprehends 
the  whole  varieties  of  white  wheat,  which  again 
may  be  arranged  under  two  distinct  heads,  namely, 
thick  chaffed  and  ihiu  chaffed. 

The  thick  ch;^ft'ed  varieties  were  formerly  i;i 
greatest  i-ei>ute,  generally  yielding  the  whitest  anil 
finest  tlour,  and,  in  dry  seasons,  not  inferioi  in 
produce  to  the  other;  but  since  17  99,  when  ihe  dis- 
ease called  mildew,  to  which  they  are  constitutio!i- 
ally  [iredisposed,  raged  so  extensively,  they  have 
gradually  been  going  out  of  fashion. 

I'he  tliin  chatfi-d  wheats  are  a  hardy  class,  and 
seldom  n)ildewed,  unless  the  weather  be  particu- 
larly inimical  during  the  stages  of  blossoming, 
filling,  and  ripening,  though  some  of  them  are 
rather  better  qualified  to  resist  that  destructive 
disorder  than  others.  In  1799,  thin  chatted  wheats 
wei-e  seri(iuslv  injured;  and  instances  were  not 
wanting  to  sh  iw,  lliat  an  acre  of  ihen^,  with  re- 
spect to  value,  exceeded  an  acre  oi  thick  chaffetl 
wheat,  quantity  and  quality  considered,  not  less 
than  fifty  per  cent.  Since  ihal  time,  therefore, 
their  culture  has  rapidly  increased;  and  to  this  cir- 
cumstance mav,  in  a  great  measure,  be  attributed 
the  high  character  which  thin  chaffed  wheats  now 
bear. 

Alethod  of  sniving. 

Sowing  in  the  broad-cast  way  may  be  said  to  be 
the  mode  universally  practised.  Upon  well  |)re- 
pared  lands,  if  the  seed  be  distributed  equally,  it 
can  scarcely  he  sown  too  thin;  perhaps  two  bushels 
per  acre  are  sufficient;  for  the  hea\iest  crops  at 
autumn  ai-e  rarely  those  which  siiow  the  most 
vigorous  appearance  through  the  winter  months. 
Bean  stubbles  reijuii'e  more  seed  than  summer  fal- 
lows,because  the  rojghness  of  their  surface  prevents 
such  an  equal  distribution;  and  clover  leas  ought  to 
be  still  tliicker  sown  than  bean  stvibbles.  Thin  sow- 
ing in  spring  ought  not  lo  be  practised,  otherwise 
the  crop  will  be  late,  and  imperfectly  ripened.  No 
more  harrowing  should  be  given  lo  fields  that  have 
been  fallowed,  than  what  is  necessary  to  cover  the 
seed,  and  level  the  surtace  sufficiently.  Ground, 
whicii  is  to  lie  in  a  broken  down  stale  through  the 
winter,  suffers  severely  u  lieu  an  excessive  harrow- 
ing is  given,  especially  it  it  is  incumbent  on  a 
close  bottom;  ihougli,  as  lo  the  (juanlily  necessary, 
no.ie  can  give  an  opinion,  except  tliose  who  are 
personally  present. 

To  S07V  ffruin  by  ribbing. 

Tiie  ribbing  of  grain  crops  was  introduced  into 
Noilhuniberland,  in  the  year  1810.  i'he  process 
is  as  follows:  Suppose  tiie  land  in  fallow,  or  tur- 
nips eat  oft",  let  il  begallieied  into  ridges  of  twelve 
fee',  each;  then  harrow  il  well,  particularly  the 
furrows  of  the  ridges;  after  which  take  a  narrow- 
bottomed  swing  plough,  five  inches  and  a  half 
Ijroad  at  the  heel,  w  illi  a  iiwrrow-winged  sock, 
drawn  bv  one  horse;  begin  in  the  furrow,  as  if  you 
intended  to  gather  two  ridges  together,  whicli  will 
make  a  rib  exactly  in  the  midvJle  of  the  furrow; 
then  Uiru  back  up  the  same  furrow  you  came 
down,  keeping  close  to  the  rib  made;  pursue  the 
same  mode  on  the  other  side,  and  lake  a  little  of 
the  soil,  whicli  is  thrown  over  by  the  mould- 
board  from  the  back  of  each  rib,  ami  so  on  lill  yon 
come  near  the  furrow,  when  you  must  pursue  the 
Siiiue   mode  as  A^  first,     in   water  furrowing  v«» 


HUSBANDRY. 


S2' 


will  then  have  a  rib  on  each  side  of  the  furrow,  dis- 
tance bet  wtcn  the  rib,  ten  or  twelve  inches.  The 
seed  to  ue  sown  by  the  hand;  and,  from  the  nar- 
rowness or  shar[)Me.ss  of  the  top  of  the  ridges,  the 
<;rain  will  fail  regnlarly  down;  then  ])r.toii  a  light 
harrow  to  cover  the  seed.  In  wet  soils,  tiie  ridges 
ought  to  be  twice  gathered,  as  ribbingrediicesthem. 

It  will  answer  all  kinds  of  crops,  but  not  all 
soils.  Strong  clayey  soils  cannot  be  pulverized 
sufficiently  for  that  purpose;  nor  can  it  be  effected 
in  clover-lea,  unless  it  be  twice  ploughed,  ami 
well  harrowed.  llil)l)iiig  is  here  esteemed  pre- 
ferable to  drilling,  as  you  have  the  same  opportu- 
nity of  keeping  the  land  cfean,  and  the  grain  does 
not  fall  so  close  together,  as  by  drilling. 

The  farmer  may  hand  or  horse-hoe  his  crops, 
and  also  hoe  in  his  clover-seed:  which  is  consider- 
ed very  advantageous.  It  is  more  productive  of 
grain,  especially  when  it  is  apt  to  lodge;  and,  in  ail 
cases,  as  much  straw;  and  ribbing  is  often  the 
means  of  preventing  the  corn  lodging. 

In  a  wet  season,  ribbing  is  min-e  favourable  to 
harvesting;  because  the  space  (between  the  ribs 
admits  the  air  freely,  and  the  corn  dries  much 
sooner.  The  reapers,  also,  when  accustomed  to 
it,  cut  more,  and  take  it  U|)  cleaner. 

Improved  method  of  di-illir^  uiheat. 

The  drill  contains  three  coulters,  placed  in  a 
triangular  .orm,  and  worked  by  brushes,  with  cast- 
iron  nuts,  sufficient  for  one  horse  to  draw,  ami  one 
man  to  attend  to.  It  will  drill  three  acres  per  day 
of  wlieat,  barley,  or  oats,  at  five  inches  asunder; 
and  five  acres  per  day  of  beans,  peas,  iSc.  at  twelve 
inches  asunder.  The  general  practice  is  to  drill 
crossways,  and  to  set  the  rows  five  or  six  ii\ches, 
and  never  exceeding  seven  inches  apart,  it  being 
found  that,  if  the  distance  is  greater,  they  are  too 
long  filling  i.p  in  the  spring;  that  they  afford  a 
greater  breadth  for  the  growth  of  weeds;  are  more 
expensive  to  hoe,  and  more  liable  to  be  laid  in  the 
summer.  In  (h'illing  wheat,  never  harrow  after 
the  drill,  if  it  can  be  avoided;  the  drill  generally 
Jeaving  the  corn  sufficiently  covered;  and  by  this 
plau,  the  vegetation  is  quickened,  and  the  .-idges 
oi  soils,  l"itween  each  row,  preserve  the  plants  in 
winter,  and  ren<ler  the  operation  of  harrowing  in 
the  spring  much  more  efficacious.  The  spring 
harrowing  is  performed  the  contrary  way  to  that 
of  the  drilling,  as  the  harrow  working  upon  the 
ridges  does  not  pull  up  the  plants,  and  leaves  the 
ground  mouldy  forllie  hoe.  This  point  sliould  be 
[larlicularly  attended  to.  The  harrowing  after  the 
drill,  evidently  leaves  the  ground  in  a  better  state 
to  the  eye;  but  the  advantages  in  the  produce  of  the 
cro[)  are  decidedly  in  favour  of  the  plan  of  leaving 
the  land  in  the  rougn  state  already  described;  as 
the  operation  of  the  winter  upon  the  clods  causes 
i.hem  Ui  pulverize,  and  furnishes  an  abundant  nu- 
trition to  the  plants  in  the  spring;  and  followed  l)y 
the  hoe,  about  the  time  the  head  or  ear  is  forming, 
It  makes  the  growth  of  tlie  plant  moi-e  vigorous, 
and  greatly  ir.iproves  the  size  of  the  head  or  ear. 
'I'he  ilrilling  for  wheat  should  generally  eomnieuce 
Hbout  the  latter  end  of  September;  at  which  time 
the  f.irmer  may  drill  about  two  bushels  per  acre. 
As  the  season  a<Uauces,  ki  ep  increasing  ihe  (juan- 
fity  to  three  bushels  per  acre,  being  guided  by  the 
quality  of  the  soil  and  other  circumstances.  A 
ji;reat  loss  has  freipiently  arisen,  tlirough  drilling 
too  small  a  quantity  of  seed,  as  there  can  be  none 
si)ared  in  that  case  for  the  rooks  and  grubs;  and  a 
tiiick  well  planted  crop  will  always  yield  more 
I'imidantly  than  a  lliin-siooling  crop,  and  ripen 
sooner. 

The  di'ill  system  would  have  been  in  more  '^ene- 
lal  practice,  if  its  friends  had  also  recommended  I 
the  use  of  a  larger  quantity  of  seed  to  the  acre,  i 


and  the  rows  to  be  planted  nearer  together.  It  is 
impossible  to  obtain  so  great  a  pro<luce  per  acre 
by  the  broad-cast  system,  as  by  the  drill  syslent  at 
the  same  expense,  be  the  land  ever  so  fi-ee  trora 
weeds.  J-'iftj  bushels  |)er  acre  may  be  raised  by 
the  drill,  but  never  more  than  4J  bushels  by  sow- 
ing broad-cast.  The  wheat  crops  should  generally 
I  be  top-dressed  in  winter  with  manure  compost,  or 
some  other  dressing  in  frost,  or  when  you  can  cart 
upon  the  land;  but  if  that  operation  is  rendered 
impracticable,  sooting  in  March,  or  any  othei' 
dressing  of  that  description,  hoed  in  at  the  spring, 
is  preferable  to  a  dressing  laid  on  in  the  autumn, 
and  plougiied  in. 

The  advantages  of  the  drill  over  the  broad-cast 
system  are  immerous  and  decisive;  as  it  enables 
the  fiirmer  to  grow  corn  without  weeds;  is  sooner 
ready  for  stackUig  after  the  scythe  or  sickle;  pro- 
duces a  cleaner  and  more  regular  saaiple  for  the 
market;  and  of  consequence  obtains  a  better  price; 
leaves  the  land  in  a  belter  state  for  a  succeeding 
crop,  and  materially  increases  the  (juantity  of  food 
for  human  consuniption. 

To  pickle  (he  seed. 

This  process  is  indi9i)ensably  necessary  on  everj- 
soil;  otherwise  smut,  to  a  greater  or  less  extent, 
will  in  nine  cases  out  of  ten  assuredly  follow. 
Stale  urine  may  be  considered  as  the  safest  and 
sui-est  pickle;  and  where  it  can  be  obtained  in  a 
sufiicient  ([uantity,  is  commonly  resorted  to.  The 
mode  of  using  it  does  not,  however,  seem  to  be 
agreed  upon;  for  while  one  party  contends  that  the 
grain  ought  to  be  steeped  in  'he  mine,  another 
party  considers  it  sufficient  to  sprinkle  the  urine 
upon  it.  But  whatever  difVerence  of  opinion  there 
may  be  as  to  the  kind  of  pickle  that  ought  to  be 
useil,  and  the  mode  of  using  it,  all  admit  the  utility 
of  mixing  the  wetted  seed  with  hot  lime  fresh 
slaked;  and  this,  in  one  point  of  view,  is  absolutely 
necessary,  so  that  the  seed  may  be  ecpiallv  dis- 
tribute.". It  may  be  remarked,  that  experience 
justifies  the  utility  of  all  these  modes,  provided 
they  are  attentively  carried  into  execution.  There 
is  some  danger  from  the  first;  for,  if  the  seed  steep- 
ed in  urine  is  not  immediately  sown,  it  will  intal- 
libly  lose  its  vegetative  power.  l"he  second,  viz. 
sprinkling  the  urine  on  the  seed,  seems  to  be  the 
safest,  if  ])erformed  by  an  attentive  hand;  whilst 
the  last  may  do  equally  well,  if  such  a  quantity  of 
salt  be  incorporated  with  tiie  water,  as  to  remler 
it  of  sufiicient  strength.  It  may  also  be  remarked, 
that  this  last  mode  is  often  accompanied  witii  smut, 
owing  no  doubt  to  a  deficiency  of  strength  in  the 
pickle;  whereas  a  single  head  with  smut  is  rarely 
discovered  wIil-u  urine  has  been  used. 
To  cidUvute  Indian  corn. 

The  land  should  be  a  loamy  sand,  very  rich.  In 
the  beginning  of  April,  the  grains  should  be  set 
like  hops,  at  two  feet  distance,  six  or  eight  grains 
in  a  bill,  each  grain  about  an  inch  deep  in  the 
ground.  The  seed  from  New  England  is  the  best. 
In  the  begimiing  of  .May,  liie  alleys  should  be 
hoed,  and  the  hills  weeded  and  earthed  up  higher. 
At  the  latter  end  of  that  month  all  the  superfluous 
stalks  should  be  taken  away,  and  oidy  thi-ee  stems 
of  corn  left  in  each  hill.  L>y  the  middle  of  June 
it  will  cover  the  a'iey.  it  grows  much  like  bul- 
rushes, the  lower  leaves  being  like  broad  ll..gs, 
three  or  four  inches  wide,  and  as  many  feel  in 
length;  the  stems  shooting  upwards,  from  seven  to 
ten  fee;  in  heiglit,  wrih  many  joints  casting  off  flag- 
leaves  at  every  joint.  Under  these  leaves,  and 
close  to  the  stem,  grows  the  corn,  cuvered  over  bv 
many  coats  ot  sedgy  leaves,  and  so  closed  in  by 
them  to  the  stem,  llial  it  does  not  show  itself  easi- 
ly, till  there  bursts  out  at  the  end  of  the  ear  a  nuiu- 
ber  uf  strings  that  look  like  tufis  of  horse-h^J-r',  al 


328 


UN1\^USA.L  RECEIPT  BOOK 


first  of  a  beautiful  green,  and  afterwards  red  or 
}ellow,  ihe  stem  ending  in  a  flower.  The  corn 
will  ripen  in  September;  but  the  sun  at  that  season 
not  having  strength  enough  to  dry  it,  it  must  be 
laid  uj)on  racks,  or  thin  open  floors,  in  (h'v  rooms, 
•and  frequently  turned,  to  avoid  moulding;  the 
grains  are  about  as  big  as  peas,  and  adhere  in  re- 
gular rows  round  a  white  pitiiy  substance,  wiiich 
forms  the  ear.  An  ear  contains  from  two  tf)  four 
hundred  grains,  and  is  from  six  to  ten  inches  in 
length.  They  are  of  various  colours,  blue,  red, 
white,  and  yellow.  The  manner  of  gathering  them 
is  by  cutting  down  the  stems  ai.d  breaking  oflT  the 
ears.  The  stems  are  as  big  as  a  man's  wrist,  and 
look  like  bamboo  cane:  tiie  pith  is  full  of  a  juice 
that  tastes  as  sweet  as  sugar;  and  the  joints  are 
about  a  fool  and  a  half  distant.  The  increase  is 
upwards  of  five  hundred  fold.  Upo»i  a  large  scale, 
the  seed  may  be  drilled  in  alleys  like  peas;  and, 
to  save  digging,  the  ground  may  be  ploughed  and 
harrowed,  which  will  answer  very  well.  It  will 
grow  upon  all  kinds  of  land.  The  ears  which 
grow  uiion  dry  sandy  land  are  less,  but  harder  and 
riper.  The  grain  is  taken  from  the  husk  by  hand, 
and  when  ground  upon  Frenith  stones,  makes  an 
excellent  flour,  of  which  it  yields  much  more, 
with  much  less  bran,  than  wheat  does,  and  exceeds 
it  in  crust,  pancakes,  puddings,  and  all  other  uses 
except  bread;  but  a  sweetness  peculiar  to  it,  which 
in  all  other  cases  makes  it  agreeable,  is  here  nau- 
seous. It  is  excellent  for  feedmg  poultry  and  hogs, 
and  fattens  both  much  better  and  soo.ier  than  peas 
or  barley.  The  stems  make  better  hedges  for 
kitchen  garden  than  reeds  do.  It  clears  the  ground 
frcfm  weeds,  and  makes  a  good  season  foranj'  other 
kind  of  corn.  Piso,  and  other  Spanish  physic  ans, 
are  full  of  the  medicinal  virtues  of  this  grain.  It 
was  the  oidy  bread-corn  known  in  America  when 
first  tliscovered  by  the  Spaniards,  and  is  there  call- 
ed maize. 

Diseases  of  -wheat. 

Wheat  is  subject  to  more  diseases  than  other 
grains,  and,  in  some  seasons,  especially  in  wet 
ones,  heavier  losses  are  sustained  from  those  dis- 
eases, than  are  felt  in  the  culture  of  any  other  cul- 
miferous  crop  with  which  we  are  acquainted. 
Wheat  may  sufter  from  the  attack  of  insects  a*  the 
root;  from  blight,  which,  primarily,  affects  the 
leaf  01  straw,  and  ultimately  deprives  the  grain  of 
sufficient  nourishment;  from  mildew  on  the  ear, 
which  operates  thereon  witli  the  force  of  an  apo- 
plectic stroke;  and  from  gum  of  different  shades, 
which  lodges  on  the  chafl:'  or  cups  in  which  the 
grain  is  deposited. 

Blight. 

Blight  originates  from  moist  or  foggy  weather, 
ind  from  hoa.-frost,  the  eftecls  cf  which,  when  ex- 
pelled by  a  hot  sun,  are  first  discernible  on  the 
straw,  and  afterwards  on  the  ear,  in  a  greater  or 
less  degree,  according  to  local  circumstances.  Let 
a  field  lie  e.xamined  in  a  day  or  two  after  such  wea- 
ther, and  a  careful  observer  will  soon  be  satisfied, 
that  the  fibres  and  leaves  of  plants  are  contracted 
and  enfeebled,  in  coiiseqvience  of  what  may  be  call- 
ed a  stoppage  of  perspiration.  This  disorder  may 
take  place  either  earlier  or  later,  but  is  most  fatal 
when  it  appears  at  the  time  t!  e  grain  is  forming 
ill  die  eai-.  It  may  appear  at  an  earlier  stage;  and 
tliough  tlie  productive  powers  ot  the  plant  will  there- 
by be  lessened,  yet,  if  circumstances  are  afterwards 
favourable,  thequality  nflhegrain  produced  may  not 
be  nmcb  impaired;  or  it  may  appear  after  the  grain 
is  fully  formed,  and  then  very  lillle  damage  will  be 
sustained,  except  by  the  straw. 
Mildtno. 

Mildew  may  be  ranked  as  a  disease  which  af- 
bfcls  the  ear,  and  is  brought  on   by  causes  some- 


what similar  to  those  which  occasion  blight,  though 
at  a  more  advanced  period  of  the  season.  If  this 
disordei'  comes  on  immediately  after  the  first 
ajipearance  of  the  ear,  the  straw  will  also  be  af- 
fected; but  if  the  grain  is  nearly  or  fully  formed, 
then  injury  on  the  straw  is  not  much  discernible. 
We  have  seen  a  crop  which  carried  wheat  that  was 
mildewed,  where  tlie  straw  was  perfectly  fresh, 
though,  indeed,  this  rarely  happens.  A  severe 
mildew,  however,  eff'e'^tually  prevents  both  corn 
and  straw  from  making  any  further  jirogress,  the 
whole  plant  apparently  going  backward  every  day 
till  existence  in  a  manner  ceases  altogether.  Some- 
thing akin  to  mildew  is  the  gum  or  red  oaker, 
which,  in  all  warm  moist  seasons,  attaches  itself 
to  tlie  ear  and  often  occasions  considerable  dam- 
age. All  these  different  disorders  are  generally 
a'-compaiiied  by  insects;  which  animalcule,  by  many 
people  who  take  the  eftect  for  the  cause,  are  con- 
sidered, tliough  without  the  least  foundation,  as 
the  aulhois  of  the  mischief  that  follows,  'i'heir 
appearance,  however,  may  justlv  be  attributed  to 
the  diseased  state  of  the  plant;  for  wlierever  putre- 
faction takes  place,  either  in  animal  or  vegetable 
substances,  the  presence  of  these  insects  will  never 
be  wanting. 

Rust. 

Another  disorder  which  effects  wheat,  and  by 
several  people  denominated  the  real  rusl,  is  brought 
on  bv  excessive  heats,  which  occasion  the  plants 
to  suffer  from  a  privation  of  nourishment,  and  be- 
come sickly  and  feeble.  In  tliis  atrophical  state, 
a  kind  of  dust  gathers  on  the  stalk  and  leaves, 
which  increases  with  the  disease,  till  the  plant  is 
in  a  great  measure  worn  out  anil  exhausted.  The 
only  remedy  in  this  case,  and  it  is  one  that  cannot 
easily  be  administered  by  the  hand  of  man,  is  a 
plentiful  sujjply  of  moisture,  by  which,  if  it  is  re- 
ceived before  consum[)tion  is  too  far  advanced,  the 
crop  is  benefited  in  a  degree  |)roportional  to  the 
extent  of  nourishment  received,  and  the  stage  at 
which  the  disease  has  arrived. 

Jm/jroprieiti  ofsoiving  mildexved  wheat. 

Some  people  have  recommended  the  sowing  of 
blighted  and  mildewed  wheat,  because  It  will  ve- 
getate; though  certainly  the  recominen<lalion,  if 
carried  into  (iractice,  would  be  attended  'vilh  immi- 
nent danger  to  those  who  attempted  it.  That  light 
or  defective  wheat  will  vegetate  and  produce  a 
plant,  we  are  not  disposed  to  contradicts  but  thai 
it  will  vegetate  as  briskly,  or  put  out  a  stem  of  equal 
strength,  and  capable  of  withstanding  the  severe 
winter  blasts,  as  those  produced  from  sound  seed, 
\  we  must  be  excused  for  not  believing,  l^et  it  only 
be  considered,  that  a  plant  of  young  «heai,  unless 
when  very  early  sown,  lives  three  or  four  months, 
in  a  great  measure,  upon  the  nourishment  which  it 
derives  from  the  parent  seed;  and  that  such  noui-- 
ishment  can,  in  no  view  of  the  subject,  be  so  great 
when  the  parent  is  lean  and  emaciated,  as  when 
sound,  healthy  and  vigorous.  Let  it  also  be  re- 
membered, that  a  plant  produced  from  the  best 
and  weightiest  seed,  must,  in  every  case,  under  a 
party  of  other  circumstances,  have  a  stronger  con- 
stitution at  the  outset,  which  necessarily  qualifies 
it  to  push  on  with  greater  energy  when  the  season 
of  growth  arrives.  Indeed,  the  economy  of  nature 
would  be  over-turned,  had  any  other  result  follow- 
ed. A  breeder  of  cattle  or  sheep  would  not  act 
mo  e  foolishly,  who  trusted  that  a  deformed  dimi- 
nutive bull  or  ram  would  produce  him  good  stock, 
than  the  corn  farmer  does  who  uses  unsound  or  >m' 
<>erfect  seed. 

To  remove  tlie  nri'deiuf  on  -wkeut. 

A  solution  of  common  salt  in  water,  in  the  }^o- 
portion  of  a  pound  to  a  gallon,  is  an  excellent  n  • 
medy  fur  the  mildew  on  corn.      Alter  spriuklio^ 


HUSBAXDRY. 


3^29 


three  (IT  four  rla\-s,  the  mildew  will  (listii)])far, 
.eaviiis^'  onlv  a  discnloratinii  on  the  str;iw  wliere  it 
*as  (iL-strnyc<l.  'I'lie  l)est  and  most  e,;i>editious 
way  of  aiiplyiiig  ttie  mixta. e  is  with  a  flat  bnisli, 
sucl  as  is  used  by  wliite  washers.  Ttie  ojieralor 
navmi:;  a  |)uil  ot'  tlie  mixture  in  one  hand,  witli  tiie 
other  lie  dips  tiie  brusii  into  it,  and  makes  his  re- 
gular CHSts  as  when  sowing  corn  brnad-cast;  in  this 
wav  he  will  reaihly  g;et  over  ten  acres  in  the  day, 
ant!  with  an  assistant  a  great  deal  mo*' ;.  About 
two  hogsheads  of  tiie  mixture  will  suffice  for  an 
acre.  Wherever  tiie  mixture  touches,  the  mildew 
immediately  dies. 

7'o  prevent  mililew  in  ivheat. 
Dissolve  3  oz.  and  2  drachms  of  sulphate  of  cop- 
per, copperas,  or  blue  vitriol,  in  3  gallons  and  3 
quarts,  wine  measure,  ofcohl  water,  for  every  three 
bushels  of  grain  that  is  to  be  prepared.  Into  ano- 
ther vessel  capable  of  containing  from  53  to  79 
wine  gallons,  throw  from  3  to  4  Winchester  bush- 
els of  wheat,  into  wliich  the  prepared  liquid  is 
poured,  until  it  rises  5  or  6  inches  above  the  corn. 
Stir  it  thnroughly;  and  carefully  remove  all  that 
swims  on  the  surface.  After  it  has  remained  half 
an  hour  in  th*"  preparation,  throw  the  wheat  into  a 
basket  that  will  allow  the  water  to  escape,  but  not 
the  grain.  It  ought  then  to  be  immediately  wash- 
ed in  rain,  or  pure  water,  which  will  prevent  any 
risk  of  its  injuring  the  germ,  and  afterwards  the 
seed  onglit  to  be  dried  before  it  is  sown.  It  may 
be  preserved  in  this  shape  tor  months. 

_  To  prevent  the  smut  in  -wheat. 

H  Liming  the  seed  by  immersion  is  recommended 
Dy  a  French  writer,  as  the  oidy  preventive  war- 
ranted by  science  and  sanctioned  by  experience, 
and  the  following  is  given  as  the  method  in  which 
the  process  is  best  performed: 

To  destroy  the  germs  of  the  blight  in  4^  bushels 
or  25f)  lbs.  of  corn,  about  6  or  7  gallons  of  water 
must  be  used,  as  grain  may  be  more  or  less  dry, 
and  from  35  to  42  ounces  avoirdupois  of  quick 
lime,  according  as  it  may  be  more  or  less  caustic, 
and  according  as  the  seed  may  have  more  or  less 
of  the  blig.lit.  Boil  part  of  the  water,  black  the 
lime  with  it,  and  then  add  tiie  rest.  When  joined, 
the  heat  of  tlie  water  should  be  such,  that  the  hand 
can  with  difficulty  bear  it.  Pour  the  lime  water 
upon  the  corn  placed  in  a  tub,  stirring  it  incessant- 
ly, first  with  a  stick,  and  afterwards  with  a  sho- 
vel. The  liquid  should,  at  first,  cover  the  wheat, 
three  or  four  fingei-s' breadth;  it  will  soon  be  ab- 
sorbed by  the  grain.  In  this  state  let  it  remain  co- 
vered over  for  24  hours,  but  turn  it  over  5  or  6 
times  dui'ing  the  day.  Such  parts  of  the  liquor  as 
will  drain  of!',  may  then  be  separated,  when  the 
corn,  after  staiuling  a  few  hours,  in  order  that  it 
ra.iy  run  freely  out  of  the  hand,  may  lie  sown.  If 
not  intended  to  be  used  immediately,  the  limed 
wheat  shoulil  be  put  in  a  hea|),  and  moved  once  or 
twice  a  dav  till  dry.  Experience  has  proved  that 
limed  grain  germinates  sooner  than  unlimed;  and, 
as  it  carries  with  it  moisture  sufficient  to  develop 
the  embryo,  the  seed  will  not  suffer  for  want  oi 
rain;  inseUs  will  niit  attack  it,  the  acrid  tsste  of 
the  lime  being  offensive  to  them;  and,  as  every 
grain  germinates,  a  less  quantity  is  requisite.  In 
fact,  the  grain  being  swelled,  the  sower  filling  his 
hand  as  usual,  will,  when  he  has  sown  65  handsful 
of  limed  corn,  hava,  in  reality,  only  usee'  62.  As 
blighted  grains  [ireserve,  for  a  longtime,  the  power 
of  germinating,  the  careful  farmer,  wliose  grain 
has  been  touciied,  should  carefully  sweep  out  the 
crevices  in  the  walls,  and  cracks  in  the  floors  of 
his  barn,  and  take  great  pains  to  clean  them  tho- 
roughly. 

Jljiother  method. 
A.  tut)  .s  used  that  has  a  hole  at  bottom,  for  a 

a  u 


spigot  and  faucet,  f.xed  in  a  wisp  of  straw,  to  pro- 
vent  any  small  pieces  of  lime  passing  (as  in  brew 
ing).  To  70  gallons  of  water,  add  a  corn  bushel 
of  Unslaked  lime,  stir  it  well  till  tlie  whole  is  mix- 
ed, let  it  stand  30  hours,  run  it  off  into  another  tub 
as  clear  as  possible  (as  practised  in  beer);  add  42 
pounds  of  salt,  which,  with  stirring,  will  s^on  dis- 
solve; this  is  a  proper  pickle  for  brining  and  liming' 
seed-wheat  without  any  obstacle,  and  greatlj'  faci- 
litates the  drilling. 

Steep  the  wheat  in  a  broad-bottomed  basket,  24 
inches  diameter,  and  twenty  inches  deep,  running 
in  tlie  grain  gradually  in  small  (piantities,  from  In 
to  12  gallons;  stirring  the  same.  What  floats,  skim 
off,  and  do  not  sow;  then  draw  up  the  basket,  to 
drain  the  pickle,  for  a  few  minutes;  this  may  he 
performed  in  haFf  an  hour,  and  when  sufficiently 
|iickled,  proceed  as  before.  The  wheat  will  be 
fit  for  sowing  in  24  hours,  if  required;  but  for 
drilling,  two  hours  jiickled  will  be  best;  and  pre- 
pared tour  or  five  days  before. 
JUr  Henderson's  7net/iod  of  preventing  smut  in 
■wheat. 

Take  of  best  soft  green  soip,  made  from  fish-oil, 
1  pound,  and  of  scalding  water,  4  gallons.  Put  the 
soap  into  a  glazed  vessel  with  a  small  portion  of 
the  water;  continue  stirring  it,  and  adil  the  water 
as  it  dissolves,  till  the  whole  is  a  perfect  ley.  It 
should  be  used  about  90  deg.  of  Fahrenheit's  ther- 
mometer, or  new-milk  warm.  Put  t!)e  wheat  into 
a  tub,  and  pour  on  it  a  quantity  of  the  liquor  suffi 
cieiit  to  cover  it  completely,  and  throw  a  blanket 
over  it  to  preserve  the  heat.  Stir  it  every  ten 
minutes,  and  take  off  the  scum.  When  it  has 
remained  in  this  manner  for  an  hour,  drain  the 
liquor  from  the  wheat  through  a  sieve,  or  let  the 
tub  be  furnished  with  a  drain  bottom  like  a  brew- 
ing vat.  Let  the  liquor  whicii  was  drawn  oft"  stand 
a  few  minutes  to  subside,  and  then  pour  it  off  the 
sediment.  Repeat  the  operation  till  the  whole 
quantity  is  steeped,  only  observe  to  add,  each 
time,  as  much  hot  ley  as  was  observed  by  the  for- 
mer steeping.  Dry  the  wheat  with  quick  lime, 
and  sow  as  soon  as  convenient.  It  will  keep  ten 
days  after  steeping;  but  should  he  spread  thin  on 
a  dry  floor. 

Three  pounds  of  soap,  and  12  gallons  of  water, 
will  steep  half  a  ball  of  wheat.  If  a  tub  wnh  a 
drain-bottom  is  used,  such  as  a  iiogshead,  with  9 
spigot  to  draw  off  the  ley,  4  ounces  of  soap,  and  1 
gallon  of  water  scalding  hot,  will  jireserve  a  stock 
of  wa'-m  ley  sufficient  for  any  quantity  of  wheat; 
and,  allowing  5  minutes  for  draining,  five  balls  may 
be  done  in  11  hours.  The  operation  should  be 
performed  in  a  clean  place,  at  a  distance  from 
barns  and  granaries,  the  roofs  of  wiiicli  may  be 
observed  hanging  full  of  smut.  The  refuse  of 
smutted  wheat  should  be  buried  deep  in  the  earth, 
and  not  thrown  to  the  dung-hill,  from  which  it 
would  be  conveyed  to  the  field. 
Advantages  of  reaping  com  before  being  perfectly 
ripe. 

M.  Cadet  de  Vaux  has  lately  recommended,  as 
an  important  and  useful  innovation,  ih  •  reaping  of 
corn  before  it  is  perfectly  ripe.  This  practice 
originated  with  M.  Salles,  of  the  Agricultural  So- 
ciety of  Beziers:  grain  thus  reaped  (say  eigiit  days 
before  it  is  ripe)  is  fuller,  larger,  and  finer,  .'iiid  is 
never  attacked  by  the  weevil.  This  was  proved  by 
reapinc  one  half  of  a  piece  of  corn-field,  as  recom- 
mended, and  leaving  the  other  till  the  usual  time. 
The  early  reaped  portion  gave  a  hectclitie  (aljoutS 
bushels)  of  corn  more  for  an  acre  of  land,  than  the 
later-reaped.  An  equal  quantity  of  flour  from 
each  was  made  into  bread;  that  made  from  the 
corn  reaped  green  gave  seven  pounds  of  bread 
more  than  the  other,  in  two  bushels.     The  weevil 

2  C  2 


33C 


UNIVERSAL  RECEIPT  BOOK. 


tttlackeil  the  ripe  corn  but  not  the  green.  The 
proper  lime  foi-  reaping  is  wiieii  the  grain,  pressed 
lielweeii  the  fino'ers,  has  a  doughy  appearance, 
like  bread  just  hot  From  the  oven,  wlien  pressed  in 
the  same  way. 

I'o  manage  the  wheat  hat^vest. 
It  is  advantageous  to  cut  wiieat  before  it  is  fully 
rn)e;  but,  in  ascertaining  the  proper  state,  it  is  ne- 
cessary to  disc- iminate  between  the  ri[)eness  of  the 
straw  and  the  ripeness  of  the  grain;  for,  in  some 
seasons,  the  straw  dies  upwards,  under  which  cir- 
cumstan'-,c,  a  field,  to  the  eye,  may  a|ipear  to  be 
completely  fit  for  the  sickle,  when,  in  reality,  the 
grain  is  iniperfi  ctly  consolidated,  and  perhaps  not 
much  removed  from  a  milky  state.  Though  it  is 
obvious  tliat  uutler  such  circumstances,  no  further 
benefit  can  be  conveyed  from  the  root, and  that  nou- 
rishment is  withheld  the  moment  that  the  roots  die: 
yet  it  does  nut  follow  that  grain  so  circumstanced 
should  be  immediately  cut;  because,  after  that  o[)e- 
ratiou  is  performed,  it  is  in  a  great  measure  neces- 
sarily dej. rived  of  every  benefit  from  llie  sun  and 
air,  both  of  which  have  greater  influence  in  bringing 
it  to  maturity,  so  long  as  it  remains  on  foot,  than 
when  cut  down,  whether  laid  on  the  ground  or  bound 
up  in  sheaves.  The  slate  of  weather  at  ihe  time 
also  deserves  notice;  for,  as  in  moist,  or  even  va- 
riable weather,  every  kind  of  grain,  when  cut  [)re- 
maturely,  is  more  exiio^ed  to  damage  than  when 
completely  ripened.  All  these  things  will  be  stu- 
died by  the  skilful  husbandman,  who  will  also 
take  into  consideration  the  dangers  which  may  tol- 
low,  were  he  to  permit  his  wheat  crop  to  remain 
uncut  till  completely  ripened.  The  danger  from 
wind  will  not  be  lost  sight  of,  especially  if  the 
season  of  the  ecpiinox  approaclies;  even  the  quan- 
tity ih'opped  iii  the  fielil,  and  in  the  stack-yard, 
when  wheat  is  over  ripe,  is  an  object  of  considera- 
tion. 'I'aking  all  these  things  into  view,  it  seems 
prudent  to  have  wheat  cut  before  it  is  tnlly  ripe, 
as  less  damage  will  be  sustained  from  acting  in 
this  way  than  by  ado|)ting  a  contrary  practice. 

If  the  weather  be  dry,  and  the  str.iw  clean,  wheat 
may  be  carted  to  the  Slack-yard  in  a  tew  d;iys; 
indeed,  if  quite  ripe,  it  may  be  slacked  immedi- 
ately from  the  sickle,  especially  wiien  not  meant 
for  early  threshing.  So  long,  however,  as  any 
moisture  remains  in  the  straw,  the  field  will  be 
found  to  be  the  best  slack-yard;  and  where  grass 
or  weeds  of  any  kind  are  mixed  with  the  crop, 
patience  must  be  exerted  till  they  are  decayed  and 
dried,  lest  heating  be  occasioned. 
Barley. 
Next  to  wheat,  the  most  valuable  grain  is  bar- 
ley, especially  on  light  and  sharp  soils. 

It  is  a  lender  grain,  and  easily  hurt  in  any  of  the 
Stages  of  its  growth,  particularly  at  seed  time:  a 
heavy  shower  of  rain  will  then  almost  ruin  a  crop 
on  the  best  prepared  land;  and  in  all  the  after  pro- 
cesses, greater  pains  and  attention  are  required  to 
insure  success,  than  in  the  case  of  other  grains. 
The  harvest  process  is  dittioull,  and  oflen  attended 
witli  danger;  even  the  thrashing  of  it  is  not  easily 
executed  with  machines,  because  the  awn  generally 
ailheres  to  llie  grain,  and  renders  seiiaralion  frouj 
the  straw  a  troublesome  task.  Bai'iey,  in  fact,  is 
raised  at  greater  expense  than  wheal,  and  generally 
s[)eaking,  is  a  more  hazardous  crop.  Except  upon 
rich  and  genial  soils,  where  climate  will  allow 
wheat  to  be  perfectly  reared,  it  ought  not  to  be 
cultivated. 

Varieties  of  barley. 
Bailey  may  be  divided  into  two  sorts,  early  and 
late;  to  which  may  be  ailded  a  bastard  variety, 
called  bear  or  bigg,  which  artbrds  similar  nutri- 
ment or  substance,  liiougii  of  interior  quality, 
fclaily     barley,    under    various    names,    was    for- 


merly sown,  in  Britain,  upon  lands  that  had  beeiO 
[)revionsly  summer  fallowed,  or  wire  in  high  con- 
dition; but  this  mode  of  culture  being  in  a  great 
measure  renounced,  the  common  sort,  which  ad- 
mits of  being  sown  either  early  or  late,  is  now 
generally  used. 

Tiie  most  proper  seed  season  is  any  time  in 
April,  though  we  have  seen  good  crops  produced, 
the  seed  of  which  was  sown  at  a  much  later  period. 
7'y  prejmre  the  ground. 
Barley  is  chiefly  'aken  alter  turnips,  sometimes 
after  peas  and  beans,  but  rarely,  by  good  farmers, 
eitiier  after  wh.'al  or  oais,  unless  under  special  cir- 
cumstances. When  sown  after  turnips,  it  is  gene- 
rally taken  with  one  furrow,  whicli  is  given  as  fast 
as  the  turnips  are  consumed,  the  ground  thus  re- 
ceiving much  benefit  from  the  spring  frosts.  But 
often  two  or  more  furrows  are  necessary  for  the 
fields  last  consumed;  because,  when  a  spring 
drought  sets  in,  ihe  surface  from  being  poached  by 
the  removal  or  consumption  of  the  crop,  gets  so 
hardened  as  to  rendei-  a  greater  quantity  of  plougli- 
ing,  harrowing,  and  rolling  necessary,  than  would 
otherwise  be  called  for.  When  sown  after  beans 
and  peas,  one  winter  and  one  spring  ploughing 
are  usually  bestowed:  but,  when  alter  wheat  or 
oats,  three  plonghings  are  necessary,  so  that  the 
ground  may  be  put  in  pro|*er  condition.  These 
operations  are  very  ticklish  in  a  wet  and  backward 
Season,  and  rarely  in  that  case  is  the  grower  paid 
for  the  expense  of  his  labour.  Where  land  is  in 
such  a  silualion  as  to  I'ecjuire  tiiree  plonghings, 
before  it  can  be  seeded  with  barley,  it  is  better  to 
summer  fallow  it  at  once,  than  to  run  the  risks 
which  seldom  fail  to  accomp  ny  a  quantity  of 
spring  labour.  If  the  weather  be  dry,  moisture  is 
loot  during  the  difierent  processes,  and  an  imper- 
fect braird  necessarily  follows:  if  it  be  wet,  the  be- 
nefit of  ploughing  is  lost,  and  all  the  evils  of  a»et 
seed  time  are  sustained  l)y  the  future  crop. 
Quantity  of  seed. 
The  quantity  sown  is  dift'erent  in  difi^erent  cases 
according  to  tlie  ipialily  of  the  soil  and  oilier  cir- 
cumstances. Upon  very  rich  lands,  eight  pecks 
per  acre  are  sometimes  sown;  twelve  is  very  com- 
mon; and,  upon  poor  land,  more  is  soujetimes 
given. 

By  good  judges  a  quantity  of  seed  is  sown  suffi- 
cient to  insure  a  full  crop,  without  depending  on 
its  sending  out  offsets;  indeed,  where  that  is  done, 
few  ort'sels  are  produced,  the  crop  grows  and  ripeiu 
equally,  and  the  grain  is  uniformly  good. 
JUr  J\r  Cartney''s  invention  for  hiimmeliing  barley. 
This  invention  is  extremely  sinqile,  and  the  cost 
only  3s.  It  is  a  bit  of  notched  stick  or  bar,  lined 
on  one  side  with  a  thin  plate  of  iron,  and  jusl  the 
length  of  the  rollers,  fixed  by  a  screw-boll  at  each 
end  10  the  inside  of  the  cover  of  the  drum,  about 
the  middle  of  it,  so  as  tiie  edge  of  liie  said  notched 
stick  is  about  one-eighth  of  an  inch  from  the  arms 
of  the  drum  as  it  goes  round.  I'wo  minutes  are 
suflicienl  to  puL  it  on,  wiieii  its  operation  is  wanted; 
which  is  when  pulling  through  the  bear  the  second 
time;  and  it  is  easily  taken  ofl".  ll  ruijs  off  the 
awns  or  spikes  to  admiration;  and  by  putting  the 
grain  another  time  ihr.iugh  the  mill,  it  will  rub 
the  husk  oif  the  ends  of  the  pickle  so  entirely, 
that  il  is  unnecessary  to  sow  it  afterwards. 
To  hai~t>esi  barley. 
More  care  is  recpiired  in  the  harvesting  of  bar- 
ley, than  any  of  the  other  white  crops,  even  in  the 
best  of  seasons;  and  in  bad  years  il  is  oflen  found 
very  difficult  to  save  it.  Owing  to  the  britlleness 
of  the  straw,  after  it  has  reached  a  certain  period, 
it  must  be  cut  down;  as,  when  il  is  sutteied  lu  stand 
lon-er,  much  loss  is  sustained  by  tbe  breaking  o( 
the  heads.     On  that  account,  it  is  cul  at  a  iiiue 


HUSBAXDUY. 


331 


when  the  grain  is  soft,  and  the  straw  retains  h  great 
p!'0])iirtion  of  its  natural  juices,  conseciuently  re- 
quires a  lons^  time  in  the  field,  het':>re  either  the 
g^rairi  is  Iiai-dened,  or  tlie  straw  suffieienlly  dry. 
When  put  into  the  stack  sooner,  it  is  apt  to  heat, 
and  much  loss  is  t"re<iuently  sustaine<l.  It  is  a 
custom  with  many  tarjners  to  have  an  openin;;;  in 
the  mid. lie  of  their  barley  stacks,  from  tcp  to  bot- 
tom. This  openinp;  is  s;enerally  made  by  phicing 
a  large  bundle  of  straw  in  the  centre  of  the  stack, 
wiien  the  building  commences,  iin(\,  in  proportion 
as  it  rises,  the  suaw  is  drawn  upwards,  leaving  a 
hollow  behind;  whifh,  if  one  or  two  openings  are 
left  in  the  side  of  tiie  stacK  near  the  bottom,  in- 
sures so  com[)lete  a  circulation  of  air  as  not  only 
to  prevent  iieating,  but  to  preserve  the  grain  from 
becoming  musty. 

Varieties  nf  oats. 
Of  this  grain  the  varieties  are  more  numerous 
tlian  of  any  other  of  the  culmiferous  tribe.  These 
varieties  c  insist  of  what  is  called  the  common  oat; 
the  Angus  oat,  wiiicii  is  considered  as  an  improved 
variety  of  the  other;  the  Poland  oat;  the  Friesland 
oat;  the  i-ed  oat;  the  dun  oat;  the  Tartar,  or  Sibe- 
rian oat;  ami  the  potatoe  oat.  The  Poland  and 
[lOtatoe  Varieties  are  best  adai>ted  to  rich  soils;  the 
led  oat  foi-  late  climates;  and  the  other  varieties 
for  the  generality  of  soils,  of  which  the  British 
isles  are  composed.  The  Tartar,  or  Siberian 
kind,  though  very  harily  and  prolific,  is  much  out 
of  use,  being  of  a  c  jarse  substance,  and  unproduc- 
tive of  meal.  The  dun  oat  has  never  been  much 
cultivated,  and  tiie  use  of  Poland's  and  Friesland's 
is  now  much  circumscribed,  since  potatoe  oats 
were  introduced,  the  latter  being  considered,  by 
the  most  discerning  agriculturists,  as  of  superior 
value,  in  every  respect,  where  the  soil  is  rich  and 
properly  cultivated. 

To  prepare  the  ground. 
Oats  are  chietiy  sawn  after  grass;  sometimes 
upon  land  not  rich  enough  for  wheat,  that  had  been 
previously  summer  fallowed,  or  had  carried  tur- 
nips; often  after  barley,  and  rarely  after  wheat, 
unless  cross-cropping,  from  particular  circumstan- 
ces, hecoiQes  a  necessary  evil.  Oue  i)lougliing  is 
generally  given  to  the  grass  lands,  usually  in  the 
month  of  January,  so  that  the  benefit  of  frost  may 
be  gained,  and  the  land  sufficiently  mellowed  for 
receiving  the  harrow.  In  some  cases  a  spring  fur- 
row is  given,  when  oats  succeed  wheat  or  barley, 
especially  when  grass  seeds  are  to  accompany  the 
crop.  The  best  oat«,  botii  in  <iuaiitity  ami  quality, 
ai'e  always  those  which  succeed  grass;  indeed,  no 
kind  of  grain  seems  better  qualified  by  nature  for 
foraging  u\mn  grass  lasul  than  oats;  as  a  full  crop 
is  usually  obtained  in  the  first  instance,  and  the 
land  left  iri  good  order  for  succeeding  ones. 
Quantity  of  seed. 
From  twelve  to  eighteen  pecks  of  seed  is  gene- 
rail)  allowed  to  the  Scottish  acre  of  ground,  ac- 
cording to  the  richness  of  the  soil,  and  the  variety 
that  is  cultivated.  Here  it  may  be  remarked,  tha^t 
land,  sown  with  potatoe  oats,  requires  much  less 
Seed,  in  point  of  measure,  than  when  any  of  the 
other  sorts  are  used;  because  potatoe  oats  both  til- 
ler well,  much  better  lh;ui  Poland  ones,  and  have 
not  an  awn  or  tail,  like  tiieordirary  varieties.  On 
that  account,  a  measure  contains  many  more  seeds 
of  them  than  of  any  other  kind.  If  land  is  equally 
Well  cultivated,  there  is  little  doubt  hut  that  the 
like  quantity  of  seed  given  when  barley  is  culti- 
vated, may  be  safely  trusted  to  when  potatoe  oats 
are  to  be  raised. 

To  hardiest  oats. 
Oats  are  a  hardy  gram,   and   rarely  get  much 
damage  when   under   ihi     harvest   process,  except 
tiom  high  winds  or  from  shedding,  when  opened 


out  after  Seing  tliornngbly  wetted.  The  early 
varieties  are  much  more  li  ible  to  these  losses  than 
the  late  ones,  because  the  grain  parts  more  easily 
from  the  straw,  an  evil  to  which  tiie  best  of  ^rain 
is  at  all  times  subject.  Fiarly  oats,  however,  may 
I  be  cut  a  ''ttle  quick,  which,  to  a  certain  extent, 
lessens  the  danger  to  which  they  are  exposed  from 
high  winds;  and  if  the  sheaves  be  made  small,  the 
danger  trom  shedding  after  rains  is  considerably 
lessened,  because  they  are  thus  sooner  read^  for 
the  stack.  Under  every  management,  however,  a 
greater  qnantit_v  of  early  oats  will  be  lost  during 
the  harvest  process  than  of  late  ones;  because  the 
latter  adhere  firmly  to  the  straw,  and  consequently 
do  not  drop  so  easily  as  the  former. 
■/  o  cultivate  rye. 
Rye  ought  never  to  be  sown  upon  wet  soils,  nor 
even  upon  sandy  soils  where  the  sub-soil  is  of  a 
retentive  nature.  Upon  downs,  links,  and  all  soft 
lands,  which  have  received  manure,  this  grain 
thrives  in  perfection,  and,  if  once  covered  in,  will 
stand  a  drought  afterwards,  that  would  consume 
any  of  the  culmiferous  tribe.  The  several  pro- 
cesses may  be  regarded  as  nearly  tne  same  with 
those  recommended  for  wheat,  with  the  single  ex 
ception  of  pickling,  which  rve  does  not  require. 
Rye  may  be  sown  either  in  winter  or  spring, 
though  the  winter-seeded  fields  are  p-'-nerally 
bulkiest  and  most  [iroductive.  It  may  succeed 
either  summer  fallow,  clover  or  turnips;  even  after 
oats,  good  cro[)S  have  been  raised,  and  where  such 
crops  are  raised,  the  land  will  always  be  found  in 
good  condition. 

'J'o  cultivate  heans. 

Beans  naturally  succeed  a  culmiferous  crop;  and 
We  believe  it  is  not  of  much  importance  which  of 
the  varieties  are  followed,  proviiled  the  ground  is 
in  decent  ir(ler,  and  not  wain  out  by  the  ()revioU3 
crop.  The  furrow  ought  to  be  given  early  in  win- 
ter, and  as  deep  as  possible,  that  the  earth  ma  be 
sufficiently  loosened,  and  room  afiorded  for  the 
roots  of  the  plant  to  searcn  for  the  re(juisite  nour- 
ishment. The  first  furrow  is  usually  given  across 
the  field,  which  is  the  best  method  when  oidy  one 
spring  furrow  is  intended;  but  as  it  is  now  ascer 
lained,  that  two  S[)ring  furrows  are  highly  advan- 
tageous, the  one  in  winter  ought  to  be  "given  in 
length,  which  lays  the  ground  in  a  better  situaliou 
for  resisting  the  rains,  and  renders  it  sooner  dry  in 
spring,  than  can  be  the  case  when  ploughed  across. 
On  tile  supposition,  that  three  furrows  are  to  be 
given,  one  in  winter,  and  two  in  spriiig,  the  fol- 
lowing is  the  most  eligible  preparation: 
Approved  modes  of  drilung: 

The  land  being  ploughed  in  length  as  early  in 
winter  as  is  piacticable,  and  the  gaw  and  headland 
furrows  sufficiently  digged  out,  take  the  second 
furrow  across  the  first  as  soon  as  the  ground  is  dry 
enougli  in  spring  to  undergo  the  operation;  water- 
furrow  it  immediately,  and  dig  again  the  gaw  and 
head-land  furrows,  otherwise  tiie  benefit  of  the 
second  furrow  may  be  lost,  'lliis  being  done 
leave  tlie  fi.ld  for  some  days,  till  it  is  sufficiently 
dry,  when  a  cast  of  the  harrows  becomes  necessa- 
ry, so  that  the  surf.ce  may  be  levelled.  Then 
enter  with  the  ploughs,  and  form  the  drills,  which 
are  generally  made  up  with  an  interval  of  27  inches. 
lu  the  hollow  of  this  interval,  deposit  the  seed  by 
a  drill-barrvw,  and  reverse  or  slit  out  the  drills 
to  cover  the  seed,  which  finishes  the  process  for 
the  time.  In  ten  or  twelve  ilays  afterwards,  ac- 
cording to  the  state  of  the  weather,  cross-harrow 
the  drills,  tiiereby  levelling  ttif- ield  for  the  hoeing 
process.  Water-furrow  the  whole  in  a  neat  man 
ner,  and  spade  and  shovel  the  gaw  and  the  head- 
latui  furro>*s,  which  concludes  the  whole  process 

This  is  the  most  approved  way  of  drilling  beans. 


^32 


UNH^RSAL  RECEIPT  BOOK. 


The  nexi  best  is  to  o^ive  only  one  spring  furrow, 
and  to  run  ttie  drill-barrow  after  every  tttiril 
ploiigii,  in  which  way,  the  intervals  are  nearly  of 
the  same  ext  -it  as  ali'eady  mentioned.  Harrowing 
is  afterwards  required^,  before  the  young  plants 
reach  the  surface,  and  water-furrowing,  kc.  as 
above  described. 

Dung  is  often  given  to  beans,  especia'ly  when 
they  succeed  wheat  which  had  not  received  ma- 
nure. The  best  way  is  to  apj)ly  the  dung  on  the 
stubble  before  the  winter  furrow  is  gi^en,  which 
greatl)  lacilitates  the  after  process.  Used  in  this 
way,  a  fore  stock  must  be  in  hand;  but  where  the 
farmer  is  not  so  well  jirovided,  spring  dunging  be- 
comes necessary,  though  evidently  of  less  advan- 
tage. At  that  season,  it  may  either  be  put  into  the 
drills  before  the  seed  is  sowti,  or  spread  upon  the 
surface  and  ploughed  down,  according  to  the  na- 
ture of  the  drilling  process  which  is  meant  to  be 
adopted.  Land  dunged  to  beans,  if  duly  hoed,  is 
always  in  high  order  for  carrying  a  ciop  of  wheat 
in  succession.  Perhaps  better  wheat,  both  in  re- 
spect of  quantity  and  quality,  may  be  cultivated  in 
this  way,  than  in  any  other  mode  of  sowing. 
Dnlling  machines. 

Different  machines  have  been  invented  for  drill- 
ing beans;  but  the  most  common  and  handy  is  one 
of  the  jarrow  form.  This  hand  drill  is  pushed 
forward  b}-  a  man  or  woman,  and  will,  according 
as  the  brush  or  director  is  lowered  or  heightened, 
sow  thicker  or  thinner,  as  may  be  expedient  and 
necessar}'.  Another  machine,  drawn  by  a  horse, 
and  sowings  drills  at  a  time,  has  been  constructed, 
and,  upon  flat  lands,  will  certainly  distril)ute  the 
seed  with  the  most  minute  exactness.  Upon  un- 
equal fields,  and  even  on  those  laid  out  in  high 
ridges,  the  use  of  this  machine  is  attended  with  a 
degree  of  inconvenience  sufficient  to  'jalance  its 
advantages.  The  hand-drill,  therefore,  in  all 
probability,  will  be  retained  for  general  use,  though 
the  other  is  capable  of  performing  the  work  with 
minuter  regularity. 

Quantity  of  seed. 

Less  than  4  bushels  ought  not  to  be  hazarded,  if 
a  fill  crop  is  expected.  We  seldom  have  seen 
thin  beans  turn  out  well,  unless  the  soil  is  particu- 
larly rich:  nay,  unless  the  rows  close,  weeds  will 
get  away  after  the  cleaning  process  is  finished, 
thert-lty  disappointing  the  object  of  drilling,  and 
rendering  the  system  of  little  avail  towards  keep- 
ing the  ground  in  good  condition. 
Hueing  process. 

Beans  are  cleaned  in  various  ways;  1st.  By  the 
hand  hoe.  2d.  By  the  scraper,  or  Dutch  hoe. 
3d.  By  a  plough  of  small  dimensions,  but  con- 
structed upon  the  principles  of  the  ajjproved  swing 
plough.  Ploughs  with  double  mould-boards  are 
likewise  used  to  earth  them  up;  and,  with  all  good 
managers,  the  weeds  in  the  drdls,  which  caimot  be 
touched  by  the  hoe,  are  pulled  out  by  the  hand, 
otherwise  no  field  can  be  considered  as  duly 
cleaned. 

In  treating  of  the  cleaning  process,  we  shall 
confine  ourselves  to  the  one  most  suited  to  the 
generality  of  bean  soils.  About  ten  or  twelve  days 
nfter  the  young  (ilants  have  a[ipeared  above  the 
surface,  enter  with  the  scraper,  and  loosen  any 
A-eeds  that  may  have  vegetated.  At  th  s  lime,  the 
wings,  or  cutters,  of  the  im[)lement  ought  to  be 
]>articularly  sharp,  so  that  the  scraper  may  not  run 
too  dee(>,  an<l  throw  the  earth  upon  the  plants.  In 
about  ten  days  after  the  ground  is  scraped,  accord- 
ing to  the  state  of  the  weather,  and  other  circum- 
stances, use  the  smvill  swing  plough  to  lay  the  eai'th 
away  from  the  sides  of  the  rows;  and,  in  doing  so, 
go  as  near  to  the  plants  as  possible,  taking  care,  at 
ti*e  same  time,  not  to  loosen  iheir  roots.     If  any 


weeds  stand  in  the  rows,  pull  them  out  with  the 
hand;  afterwards  earth-up  the  jilanis  w  ith  the  snial. 
swing  plough,  or  run  the  scraper  in  the  inter\als, 
as  may  seem  expedient. 

7'o  manag'e  the  harvest. 

Before  beans  are  cut,  the  grain  ought  to  be  tol- 
erably well  ripened,  otherwise  the  quality  is  im 
paired,  whilst  a  long  time  is  required  to  put  the 
straw  in  such  a  condition  as  to  be  preserved  in  ihe 
stack.  In  an  early  harvest,  or  where  the  crop  is 
not  weighty,  it  is  an  easy  matter  to  L,et  beans  suffi- 
ciently ripened;  but,  in  a  late  harvest,  and  in  everf 
one  w  here  the  crop  takes  on  a  secoiui  growth,  it  is 
scarcely  practicable  to  get  them  tlioroughly  ripen- 
ed for  the  sickle.  Under  these  circumstances,  it 
is  unnecessary  to  let  beans  stand  uncut  cfler  the 
enil  of  September  or  the  first  of  October;  because 
any  benefit  that  can  be  gained  afterwards,  is  not  to 
be  compared  with  the  disadvantages  that  accom- 
pany a  late  wheat  seed  time.  Beans  are  usually 
cut  with  the  sickle,  and  tied  in  sheaves,  either  with 
straw  ropes,  or  with  ro()es  made  from  pease  sown 
along  with  them.  It  is  nroper  to  .et  the  sheaves 
lie  untied  several  days,  so  th;.t  the  winding  pro- 
cess may  be  hastened,  and,  when  lied,  to  set  them 
up  on  end,  in  order  that  full  benefit  from  air  may 
be  obtained,  and  the  grain  kept  off  the  ground. 
In  building  bean  stacks,  it  is  an  useful  measure, 
for  preserving  both  grain  and  straw  from  injury 
to  keep  an  opening  in  the  centre,  and  to  convey 
air  from  the  extremity  by  a  hole,  or  fuiuiel.  Beans, 
on  the  wlule,  are  a  troublesome  crop  to  the  far- 
mer, though  of  great  utility  in  other  respects. 
Without  ihein  heavy  soils  can  scarcely  be  manat'ed 
with  advantage,  unless  summer  fallow  is  resorted 
to  once  in  four  years;  but,  by  the  aid  derived  from 
drilled  beans,  summer  falliw  may  be  avoided  for 
eight  years,  whilst  tiie  ground,  at  that  period,  will 
be  found  in  equal,  if  not  superior  condition. 
I'o  cultivate  (leas. 

Peas  are  partially  sown  with  beans  to  great  ad- 
vantage ;  and,  when  cultivated  in  this  wav,  the 
same  system  of  preparation,  &c.  described  under 
the  head  of  beans,  is  to  be  adopted.  Indeed,  upon 
many  soils  not  deep  enough  for  beans,  a  mixture 
of  peas  to  the  extent  of  one-third  of  the  seed  sown 
proves  highly  advantageous.  The  beans  serve  as 
slabs  or  props  to  the  peas,  and  the  latter,  being 
thus  kept  off  the  ground,  and  furnished  with  air 
anti  other  atmosplierical  nutriment,  blossom  and 
pod  with  much  greater  effect  than  when  sown  ac- 
cording to  the  broad-cast  system. 

Peas  agree  well  with  lime  and  other  calcareous 
stimulants,  and  can  hardly  be  reaped  in  perfection 
where  these  are  wanting.  The  varieties  cultivated 
are  numerous;  but  those  adapted  to  field  culture 
may  be  divided  into  two  kinds,  namely,  early  and 
late,  though  these  branch  out  again  into  several 
varieties.  We  have  white  peas  both  early  and  late, 
and  likewise  grey  peas,  possessed  of  similar  pro- 
perties. The  noraenclatui'e  is  entirely  arliitraiy, 
and  therefore  not  to  be  illustrated.  As  a  generaj 
rule,  the  best  seed  time  for  late  peas  is  either  in 
February  or  March,  though  early  ones,  such  as  thp 
Hastings,  or  Magpiehill  pea,  may  be  sown  success- 
fully after  the  Isl  of  May. 

Peas  ought  to  be  sown  tolerably  thick  so  thai 
the  ground  may  be  covered  as  early  as  possible. 
To  cultivate  tares. 

The  tare  is  a  plant  of  a  hardy  growth,  and  when 
sown  upon  rich  land  will  return  a  large  supply  of 
green  foddrr,  for  the  consumption  of  horses,  o; 
for  fattening  cattle.  When  intended  for  this  use, 
the  seed  ought  to  be  sown  tolerably  thick,  perbap* 
to  the  extent  of  four  bushels  per  Scots  acre 
though,  when  intended  to  stand  for  seed,  a  less 
quantity  is  required;  because  otherwise  the  thick- 


HUSBANDRY^ 


ness  of  the  croji  will  prevent  the  plants  from  hlos- 
somiiiiif  and  podding  in  a  suffic'ent  way.  When 
meant  for  seed,  early  sowing  onght  to  be  studied, 
otherwise  ^he  return  will  be  imperfect;  but  when 
for  green  food,  any  time  betwixt  the  first  of  April 
anil  the  latter  end  of  May  will  answer  well,  pro- 
vided trops  i;i  succession  from  the  first  to  the  last 
mentioned  jteriod  be  regularly  cultivated.  In- 
stances are  not  wanting  nf  a  full  crop  being  ob- 
tained ev  ■i\  when  the  seed  was  sown  so  late  as  the 
middle  of  ,luiu  ,  though  sowing  so  late  is  a  practice 
not  to  be  recnmmeiKled.  After  the  seed  is  sown, 
and  the  land  carefully  harrowed,  a  ligbt  roller 
ought  to  be  drawn  aci-oss,  so  that  the  surface  may 
be  smoothed,  and  tlie  scythe  permitted  to  work 
without  interruption.  It  is  proper  also  to  guard 
the  field  for  several  days  against  the  depredations 
of  pigeons,  who  are  remarkably  fond  of  tares,  and 
will  |)ii;k  up.  great  [)art  of  the  seed,  unless  con- 
stantly watched. 

Hoises  thrive  very  well  upon  tares,  even  better 
than  they  do  ui)on  clover  and  rye  grass;  }.nd  the 
same  remark  is  applicable  to  fattening  cattk,  who 
feed  faster  upon  tliis  article  of  green  fodder  than 
upon  any  kind  of  grass,  or  esculent,  with  whicn 
we  are  acquainted.  Danger  often  arises  from  their 
eating  too  many,  especially  when  podded;  as  colics, 
and  olber  stom^ich  ilisorders,  are  apt  to  be  pro- 
duced by  the  excessive  loads  which  they  devour. 
Potatoes. 

Potatoes,  as  an  article  of  human  food,  are,  next 
to  wheat,  of  the  greatest  importance  in  the  eye  of 
a  political  eronomist.  From  no  other  crop  that 
can  be  cultivated  will  the  public  derive  so  much 
food  as  from  this  valuable  escident;  and  it  admits 
of  demonstration,  that  an  acre  of  potatoes  will 
teed  double  tlie  number  of  people  that  can  be  fed 
from  an  acre  of  wheat.  Potatoes  are  also  a  nour- 
ishing and  healthy  food,  relished  aoiost  by  every 
palate;  and  without  them  it  is  believed  there  is 
hardly  a  dinner  served  up  for  six  months  of  the 
year  in  any  part  of  the  kingdom. 

To  prepare  the  ground. 

To  work  the  ground  till  it  is  completely  reduced 
*nd  tree  trom  root  weeds,  may  be  considered  as  a 
desideratum  in  potatoe  husbandry;  though  in  many 
se^isons  these  operations  cannot  be  perfectly  exe- 
cuted, without  losing  the  proper  time  for  planting, 
which  never  ought  to  be  beyond  the  first  of  May, 
if  circumstances  do  not  absolutely  interdict  it. 
Three  ploughings,  wiih  frequent  harrowings  and 
rollings,  are  necessary  in  most  cases,  before  the 
land  is  in  suitable  condition.  When  this  is  accom- 
plished, form  the  drills  as  if  they  were  for  turnips; 
cart  the  manure,  which  ought  not  to  be  sparingly 
applied,  plant  the  seed  above  the  maimre,  reverse 
'he  drills  for  covering  it  and  the  seed,  then  harrow 
the  drills  in  length,  which  completes  the  prepara- 
ti  111  and  seed  process. 

,  Quantity  ofieed. 

It  IS  not  advantageous  to  cut  the  seed  into  small 
slips;  for  the  strength  of  the  stem  at  the  outset  de- 
(lenJs  in  direct  proportion  upon  the  vigour  and 
power  of  the  seeii-plant.  The  seed-plant,  there- 
fore, ought  to  be  large,  rarely  smaller  than  the 
tourth  part  ot  ihe  potatoe;  and  if  the  seed  is  of 
small  size,  one  half  of  the  potatoe  may  be  profita- 
bly used.  At  all  events,  rather  err  in  giving  over 
large  seed  than  in  making  it  too  small;  because,  by 
the  first  error,  no  great  loss  can  ever  be  sustained; 
whereas,  by  the  other,  a  feeble  and  late  crop  may 
be  the  consequence.  When  the  seed  is  properly 
eut,  it  requires  from  10  to  12  hundred  weight  of 
potatoes  to  plant  an  acre  of  ground,  where  the  rows 
stre  at  '27  incnes  distance;  but  this  quantity  depends 
l^reatly  upon  the  size  of  the  potatoes  used;  if  t.iey 
<*■«  laige,  a  greater  weight   may  be  required,  but 


the  extra  quantity  will  be  abundar.tly  repaid  by 
the  superiority  of  crop  which  large  seed  usually 
produces. 

Advmita^eoua  method  of  raising  then. 
The  earth  sliould  be  dug  twelve  inches  deep,  li 
the  soil  will  allow  it;  after  this,  a  hole  should  be 
opened  about  six  inches  deep,  anil  horse-dung,  or 
long  litter,  should  be  put  therein,  about  three  inch- 
es thick;  this  hole  shnidd  not  be  more  than  twelve 
inches  diameter.  Upon  this  dung  or  litter  a  pota- 
toe should  be  ])lanted  whole,  upon  which  a  little 
more  dung  should  be  shaken,  and  then  the  earth 
should  be  i)Ut  thereon.  In  like  mannei-  the  whole 
plot  of  ground  must  be  planted,  taking  care  that  the 
potatoes  be  at  least  sixteen  incites  apart.  When 
the  young  shonls  make  their  appearance,  they 
should  have  fresh  mould  diawn  round  them  with 
a  hoe;  and  if  the  tender  shoots  are  covered,  it  will 
prevent  the  frost  from  injuring  ibeio;  they  should 
again  be  earthed  when  the  shoots  make  a  second 
appearance,  but  not  covered,  as  in  all  probability 
the  season  will  be  less  severe. 

A  plentiful  supply  of  mould  should  be  giveD 
them,  and  the  person  who  performs  this  business 
should  never  tread  upon  the  ])lant,  or  the  hillock 
that  is  raised  round  it,  as  the  ligbter  the  earth  is, 
the  more  room  the  potatoe  will  have  to  expand. 

A  gentleman  obtained  from  a  single  root,  thus 
planted,  Vcry  nearly  forty  pounds  weight  of  large 
potatoes;  and  from  almost  every  other  root  upon  the 
same  plot  of  ground,  from  fifteen  to  twenty  pounds 
weight;  and,  except  the  soil  be  stony  or  gravelly, 
ten  pounds,  or  half  a  peck,  of  potatoes,  may  gene- 
rally be  obtained  from  each  root,  by  pursuing  the 
foregoing  method. 

But  note — cuttings,  or  small  sets  wil'  not  do  for 
this  purpose. 

.Mode  of  tnhing  7tp  and  storing  the  crop. 
Potatoes  are  generally  dug  up  with  a  three- 
prong  grape,  or  fork;  hut  at  other  times,  when  the 
weather  is  dry,  the  plough  is  used,  which  is  the 
most  expeditious  iinpleraent.  After  gathering  the 
intervLAl,  the  furrow  taken  by  the  plough  is  bro- 
ken anO  Separated,  in  which  way  the  crop  may  be 
more  completely  gathered  t.'ian  when  taken  up  by 
the  grape.  The  potatoes  are  then  stored  up  for 
winter  and  spring  use;  and  as  it  is  of  importance  to 
keep  them  as  long  through  summer  as  possible, 
every  endeavour  ought  to  be  made  to  preserve 
them  from  frost,  and  from  sprouting  in  the  spring 
months.  The  former  is  accomplished  by  covering 
them  well  with  straw  when  lodged  iu  a  house,  and 
by  a  thick  coat  of  earth,  when  deposited  in  a  pit 
and  the  latter,  by  pickiflg  them  carefuHj,  at  dif- 
;  ferent  times,  when  they  begin  to  sprout,  drying 
them  sufficiently  by  exposure  to  the  sun;  or  by  a 
i  gentle  toast  of  a  kiln. 

JMethod  of  cultivating  potatoes  in  Ireland. 

The  drill  system,  in  the  cultivation  of  potatoei 

i  in  Ireland,  is  particularly  recommended   by  Lord 

Farnham,  in  a  letter  to  Sir  John  Sinclair.     Th.; 

i  small  farmers,  and  labourers,  plant  them  in  lazy- 

I  beds,  eight  feet  wide.     This  mode  is  practised  on 

1  account  of  the  want  of  necessary  implements  foi 

j  practising  the  drill  system,  together  with  a  waa! 

I  of  horses  for  the  same  purpose. 

I      They  are  cut  into  sets,  three  from  a  large  pota 

I  toe;  and  each  set  to  contain  at  least  one  eye.     Th/< 

I  sets  are   planted   at  the  distance  of  seven  inches 

I  asunder,  6^  cwt.  are  considered  sufficient  seud  foi 

I  an  English  acre.    Lord  Farnham  recommends  rot 

I  ten  dung  in  preference  to  any  fresh  dung.     If  not 

to  be  procured,  horse-dung,  hot  from  tht  dunghill. 

In  any  soil  he  would  recommend  the  dung  below 

the  seed. 

When  the  potatoes  are  vegetated  ten  inchet 
abov>;  'Jvi  surface,  the  scufSer  must  be  introduced. 


334 


UNIVERSAL  RECKtl»T  BOOK. 


nn;!  casl  the  mould  from  the  pntstoe.  If  any  weeds 
«rc  foiimi  ill  llie  drills,  tliey  imist  be  hand-hoed; 
in  three  days  afterwards  they  must  l.e  rnnnlded  up 
bv  tlie  dnui)le-breasted  '"loMiijb,  aj  liigh  as  the  neck 
of  the  (lovatoe.  'I'his  mode  must  be  practised 
twice,  or  in  some  cases  three  tiine»i  ]»articularly  if 
th'j  \:m:\  is  fouh  I  ih)  not  (says  Lord  Fainham) 
consider  any  mode  so  f;ooil  as  the  drill  system. 
General  observations.  * 

I'o  ]>re|)are  for  the  drill  system  either  oat  or 
whf-at  stnljble,  it  should  be  (ilouglied  in  October, 
or  the  b'  ejinning  of  November;  to  be  ploughed 
deep,  an<i  laid  up  for  winter  diy.  In  Alarch  let  it 
be  harrowed,  and  give  it  tiu-ee  clean  eaiths.  Be 
Very  particular  to  eradicate  the  couch  3;rass.  The 
drills  .0  be  thite  feet  asunder;  drill  deep  the  first 
lime  that  there  is  room  in  tlie  bottom  of  the  fur- 
row to  contain  the  dung.  Tlie  best  time  to  begin 
planting  the  potatoes,  is  about  the  latter  end  of 
April,  by  this  system,  k  is  as  good  a  preparation 
for  wheat  as  the  best  fallows. 

Thrt-e  feet  and  a  half  far  drills,  are  preferable  to 
*^our  feet.  Mr  Curwen  prefers  four  feet  and  a 
half.  He  says,  the  produce  is  immense.  Pota- 
toes ought  to  be  cut  at  least  from  two  to  three 
weeks  before  being  planted;  and  if  planted  very 
early,  whole  potatoes  are  pitiferable  to  cut  ones, 
and  ilung  under  and  over. 

To  produce  earlif  potatoes  in  great  q".antity. 
Larly  potatoes  may  be  (xoduceii  in  great  quan- 
tity by  resetting  the  plants,  after  taking  off  the 
i'ipe  and  large  ones.  A  gentleman  at  Dumfries 
has  re-planted  them  six  different  times  in  one  sea- 
son, without  any  additional  manure;  and,  instead  of 
fall'iigoff  in  quantity,  he  gels  a  larger  crop  of  ripe 
ones  at  eve-y  raising,  than  the  former  ones.  His 
pl;jints  have  siill  on  them  three  distinct  crops,  and 
lie  suj)poses  they  may  still  continue  to  vegetate 
hiid  germinate  until  tliey  are  stopped  by  the  frost. 
\^\  this  meaiii  he  has  a  new  crop  every  eight  days, 
and  has  had  so  for  a  length  of  lime. 
'Jo  gruTv  pol'itoes  constantly  on  the  same  piece  of 
ground. 
Let  the  cuttings  be  made  from  the  finest  pota- 
toes, instead  o*"the  smallest  and  worst,  usually  era- 
ployed  for  the  [lurpose;  and  it  will  be  found,  con- 
trary to  wh:.t  is  supposed  by  farmers,  that  they 
will  not  degenerate.  The  same  will  bapijea  with 
respect  to  the  seeds  of  the  water}'  squash,  early 
peas,  and  several  other  kinds  of  vegetables. 
To  preseii'e  potatoes  from  frost. 
This  is  best  done  by  filling  completely  the  place 
where  they  are  deposited,  wiiether  it  be  a  house  or 
R  pit,  and  allowing  the  place  to  remain  shut  dur- 
ing the  winter.  But  tliis  cannot  be  dene  easil}' 
with  a  potatoe-house,  as  it  cannot  be  compl::tely 
packe>l  or  filled  like  a  pit.  Besides,  sune  potatoes 
Hre  generally  waited  (hiily;  and  thus  air  is  admit- 
ted, and  a  greater  vacuilj  constantly  making,  both 
which  are  very  likely  to  be  the  means  of  proving 
njurious  or  destructive  to  what  potatoes  may  be  in 
the  house,  when  a  severe  frost  sets  in.  I'here  is 
no  such  thing  in  nature  as  a  vacuum;  therefore,  if 
a  place  is  not  filled  with  S'->me  substance  or  other, 
It  will  be  filKd  «ilh  air.  For  this  reason,  pits  are 
belter  for  preserving  potatoes  trom  frost  than  a 
house,  because  a  pit  can  be  more  effectually  filled: 
and,  by  opening  a  pit  when  potatoes  are  wanted, 
mid  removing  toe  whcde  into  some  part  of  a  house, 
%n(l  'itill  keejiihg  over  tbem  a  covering  of  straw, 
luii,  or  divot,  liie  potatoes  are  kept  close.  A 
polaloe-house,  however,  is  very  useful,  and  what 
tvery  farmer  ought  to  have,  as  in  this  house  he 
m,.j  still  keep  a  small  (pianlity  of  his  cro[)  lur 
di  )  us<!,  by  emptying  a  nil  occasionally,  and 
fcei-;  :i(g  ilu  m  alwavs  well  covered  with  sU'aw,  as 
na>  iiecn  already  meniioiied. 


The  potatoe-house  ought  to  he  well  jdastere*.* 
with  cl.'iy,  and  p'  rfectly  dry  '/efore  using  it. 

Polatoe-pits  should  be  made  upon  grnnnd  that 
has  a  southern  exposure,  a  deep  soil,  and  declining 
to  a  considei-able  distance  from  the  pit.  In  a  deep 
soil,  the  pits  can  be  made  suffip'ently  deep,  before 
reaching  any  cold  bottom:  and  the  ilediviij- carrieji 
away  water.  When  the  jiils  have  been  fully  finish- 
ed, and  covered,  a  sod  should  be  cut  out  all  the 
way  round  the  potatoes,  and  the  cut  continued  » 
litile  way  as  the  descent  ])ointS  out.  A  pit  of 
about  ten  feet  deep,  six  wide,  and  ten  long,  will 
hold  from  four  to  six  cart  loafls  of  potatoes.  The 
covering  should  consist  of  straw,  fern,  rushes  &c. 
next  the  potatoe,  tiien  the  «iiole  of  the  earth  dug 
out  should  be  thrown  upon  the  heap;  and,  last  of 
all,  a  covering  of  earth  or  divot,  if  done  in  the  best 
way.  This  covering  will  be  about  two  feet  thick. 
Jinolher  method. 

The  best  and  easiest  way  of  preserving  potatoes, 
is  for  the  farmer  to  drive  all  his  potatoes  home, 
and  to  lay  them  U|)Oii  dry  ground,  without  break- 
ing the  surface,  and  as  near  the  stables  as  possible; 
putting  them  in  heaps  of  about  three  or  foui-  carts, 
^hen  covering  tin  m  with  straw,  and,  above  that, 
with  turf,  where  it  can  be  commanded,  or  w  ith  a 
neat  thatching  of  straw.  Then  let  a  quantity  of 
stable  dung,  of  the  roughest  kind,  and  tlie  newest, 
be  laid  upon  each  heap,  to  remain  during  the  win- 
ter, but  which  must  be  removed  in  the  spring. 
As  the  weather  appears  severe,  the  <|nantity  of 
dung  may  be  increased  at  pleasure.  If  tliis  prac- 
tice were  ado))ted,  few  or  no  potatoes  would  be 
penetrated  by  the  frost,  as  none  would  be  in  ha- 
zard, except  one  pit,  or  part  of  it,  when  it  was  re- 
moving, or  placed  in  the  potaloe-house,  during  the 
winter  season. 

To  remove  frost  fro7n  potatoes. 

The  weathe  ■  which  soonest  injures  and  destroys 
potatoes,  is  when  the  atmosphere  is  depressed 
with  cold  to  such  a  degree  that  it  congeals  water; 
then  potatoes,  unless  covered,  will  be  frosted;  and 
the  cover  (iroper  to  preserve  Iliem  ought  to  be 
proportioned  to  the  intenseness  of  the  weather. 

Potatoes,  when  slightly  frosted,  so  as  to  have  ac- 
quired a  slight  sweet  taste  ordy,  often,  like  an  ani- 
mal body  suddenly  infected  by  some  disorder, 
which  it  throws  off  by  perspiration,  are  fou:id 
quite  wet,  throwing  out  the  frost  by  a  kind  of  per- 
spiration. When  they  are  in  this  slate,  in  order 
to  recover  them,  and  bring  them  to  a  profier  taste, 
the  whole  cpiantity  infected  should  be  turned  over, 
and  a  quantity  of  mill  seeds  llirown  among  lliem, 
as  they  are  turned  over;  this  both  extracts  and  ab- 
sorbs the  injured  moisture  from  the  body  of  the 
potatoes  infected.  But  there  is  still  a  more  p  jwer- 
ful  remedy  than  sinqily  mixing  them  uiiii  mill- 
seeds,  and  that  is  a  small  quantity  of  slacked  lime, 
perfectly  dry,  mixed  among  the  seeiis  to  be  used, 
which  has  a  very  wondertiil  effect  iii  recovei'ing 
poliiloes  that  have  been  considerably  injured  by 
i'rost. 

"When  frosted  potatoes  are  to  be  used,  either  at 
the  table,  or  given  to  horses,  black  cattle,  oi 
swine,  \>lungliig  them  in  cold  water,  about  half  s 
day  before  using  them,  is  of  great  advantage;  and 
if  put  into  running  water,  so  much  the  better,  as  it 
has  been  proved  vj  be  mure  powerful  in  extracting 
the  fr  >st,  oil  account  of  its  alterative  quality  and 
superior  purity. 

Another  method. 

Another  way  of  remo\ing  frost  from  potMoes, 
when  they  are  to  be  prep  .red  for  the  table,  is  to 
strip  Mieui  of  their  skins,  and,  if  large,  to  cut  them 
into  two  or  niore  ;iect:s;  tiieii  to  plunge  them  into 
coli-i  watei-  tor  a  consitleiaule  time,  wuh  a  haudi'ui 
of  salt  in  liie  v  >lcr;  aj"d,  when  put  on  to  lie  biiiU'd 


HUSBANDRY. 


S3S 


))ut  ns  much  salt  into  the  water  as  possible,  not  to 
make  lliem  too  s;ilt  when  boiled. 

This  is  a  iiowertul  wav  of  making  the  potatoe 
throw  off  the  bail  taste  and  spoiled  quality  lodged 
ill  its  substance. 

When  pre()ared  fof  horses,  black  cattle,  and 
swine: — Sail,  or  saltpftre,  put  among  the  potatoes, 
and  boiled  together,  will  tlestroy  any  injurious 
quality  which  fr' st  has  lodged  or  brought  on. 
Oliafforoats,  bn.isi.-d  in  a  mill,  ooiled  with  the 
frosted  potatoes,  when  designed  for  hordes  or 
cattle,  tends  to  desli-uy  the  bad  effects  of  the  frost. 
Uses  to  which  frosted  potatoes  may  be  boneJiciaUii 
applied. 

When  potatoes  have  acquired  a  disagreeable 
taste  by  means  of  frost,  tl'-ey  will  make  good  and 
wholesome  bread,  by  boiling  tliem,  as  has  been 
mentioned,  with  salt,  masliing  or  bruising  them 
small,  then  kneading  them  together  with  oatmeal. 
Not  less  than  two-liiirds  should  consist  of  meal, 
which  w  ill  destroy  the  sweet  taste;  and  the  dry  and 
generous  quality  of  llie  meal  will  effectually  cor- 
rect and  destroy  any  thing  noxious  in  the  injured 
roots. 

Horses,  swine,  dogs,  kc.  may  all  be  fed  with 
potatoes,  though  frosted,  by  boiling  them,  and 
mi.xing  them  with  oats  coarsely  ground,  or  with 
oat-meal;  always  adding  a  good  quantity  of  salt  or 
salt-petre  in  the  mixture.  Poultry  also  may  be  fed 
with  potatoes  very  much  frosted,  if  mixed  with 
oat-meal  in  about  equal  proportions,  without  salt, 
as  this  species  of  animal  lannot  admit  of  it. 
Further  uses  of  frosted  potatoes. 

Potatoes  frosted,  wiicn  three  times  distilled, 
produce  a  s[)ii'it  from  hydrometer  proof  to  ten  per 
cent,  over  proof;  therefore  a  principal  purpose  and 
use  to  which  they  m:iy  be  turned,  is  the  making 
of  alcohol;  more  particularly  as  that  article  is  use- 
ful tor  many  purposes  where  strength  is  its  princi- 
pal recommendation.  1'he  ordinary  strength  that 
spirits  are  run,  preparatory  to  converting  them  into 
alcoh')!,  is  from  40  to  50  per  cent,  over  proof  by 
Dicas;  which,  i-e-distilled  from  calcined  carbonate 
of  potash,  will  produce  alcohol  at  825,  water  being 
1000. 

When  potatoes  are  frosted  to  such  a  degree  as 
to  be  useless  for  food  from  their  sweet  taste,  they 
are  very  useful  to  weavers  in  dressing  their  yarn, 
and  particularly  cotton.  They  ai'e  [)repared  for 
this  purpose  by  boiling  them  well;  then  mash  or 
beat  them  small;  then  put  them  into  a  vessel, 
adding  a  little  barm,  drippings  of  ale  or  porter 
barrels:  allowing  them  to  stand  two  or  three  months 
to  ferment. 

Shoemakers  may  use  it  also;  only,  as  their  paste 
requires  more  solidity  and  greater  strength,  flour 
is  generalh'  mixed  alorg  with  the  fermented  pota- 
toes, in  about  f-qual  jiroportions. 

Hookbindei-s  also  may  u^e  this  paste,  alum  being 
mixed  to  assist  the  sli-ength  of  the  comi)Osition. 
And  it  may  be  beneficiidiy  used  by  paper  st-*iners 
and  upiiolsterers,  when  made  up  with  a  mixtui'e 
of  flour  and  alum. 

When  potatoes  are  so  penetrated  with  frost  that 
they  iiave  become  quite  soft,  they  are  useless  for 
man  or  beast;  but  make  excellent  manure  for  liglit 
siiarp  soils;  ■  nd  for  this  purpiise  are  worth  about 
one-fifth  or  sixth  of  their  o"iginal  v;',!ue.  In  Ber- 
>vickshire,  and  other  places,  where  it  is  a  great 
object  to  get  their  straw  turned  into  dung,  the 
value  of  the  frosted  potatos  is  still  greater,  as  it 
assists  the  tanner  in  that  opei-ation. 

'/  0  nuilce  starcli  from  frosted  potatoes. 

PiHa'.oes  nuich  fr:^sted  will  make  very  good 
starch;  :hongh  it  is  a  shade  darker  in  colour.  All 
coarse  cloths  requiring  t>  be  stiffi:ned,  where 
Aliilea'^ss   is  no   obJLCt,  may  be  done  with  starch 


made  from  potatoes  greatly  penetrated  with  frost. 
The  best  method  of  making  potatoes  into  starch, 
is  to  grate  them  down  among  water,  then  to  take 
out  all  the  refuse  with  the  hatid,  and  next  to  strain 
the  whole  of  the  water  in  whicli  the  potatoes  have 
been  grated,  through  a  thin  cloth,  rather  coarse, 
or  fine  sieve,  and  afterwards  frequently  putting  on 
and  pouring  off  water,  until  it  comes  clear  IVonj 
the  starch,  which  is  always  allowed  to  settle  or 
fall  to  the  bottom  of  the  vessel  in  which  the  opera- 
tion is  performed.  An  experiment  was  tried  with 
a  few  ])otaloes  that  were  put  out  to  frost.  They 
were  grated  down,  and  made  into  starch  powder: 
The  produce  of  the  fresh  po'rytoe  weighed  876 
grains,  while  that  of  the  frosted  was  only  4X2, 
being  less  than  half  the  quantity. 

The  refuse  of  tlie  potatoe,  when  taken  from  the 
sieve,  possesses  the  property  of  cleansing  woollen 
cloths  without  hurting  their  colours;  and  the  water 
decanted  from  the  starch  powder  is  excellent  for 
cleansing  silks,  without  the  smallest  injury  to  their 
colour.  In  making  hair-powder  it  has  long  been 
used,  and  is  therefore  well  known. 
7  'iirnips. 

The  benefits  derived  from  turnip  husbandry  are 
of  great  magnitude;  light  soils  are  cultivated  with 
profit  and  facility;  abundance  of  food  is  provided 
for  man  and  beast;  the  earth  is  turned  to  the  uses 
for  which  it  is  physically  calculated:  and  by  being 
suitably  cleared  with  this  preparatory  crop,  a  bed 
is  provided  for  grass  seeds,  wherein  they  flourish 
and  prosper  with  greater  vigour  than  after  aiiT 
other  preparation. 

To  prepare  th(;  gromid. 

The  first  ploughing  is  given  immediately  after 
harvest,  or  as  soon  as  the  wheat  seed  is  finished, 
either  in  length  or  across  the  field,  as  circumstan- 
ces may  seem  to  require.  In  tills  state^he ground 
remains  till  the  oat  seed  is  finished,  when  a  second 
ploughing  is  given  to  it,  usually  in  a  contrary  di- 
I  rection  to  the  first.  It  is  then  repeatedly  harrowed, 
often  rolled  between  the  hairowings,  and  every 
particle  of  root-weeds  carefully  picked  off  with  the 
hand;  a  third  ploughing  is  then  bestowed,  and  the 
other  operations  are  repeated.  In  this  stage,  if 
the  ground  has  not  be;n  very  foul,  the  seed  process 
generally  commences;  but  often  a  fourth  plough- 
ing, sometimes  a  fifth,  is  necessary,  before  the 
ground  is  sufficiently  clean.  Less  labour,  however, 
is  necessary  now  than  in  former  times,  when  a 
more  regular  mode  of  cropping  was  commonly 
followed. 

To  sow  the  seed. 

The  next  part  of  the  process  is  the  sowing  of  the 
seed;  this,  almost  in  every  case  since  turnips  were 
introduced  into  this  country,  has  been  pei formed 
by  drilling  machines,  of  different  sizes  and  con- 
structions, though  all  acting  on  the  same  princi- 
])le.  At  this  time,  the  machine  is  drawn  by  a 
horse  in  a  pair  of  shafts,  sows  two  drills  at  a  limi^ 
and  answers  extremely  well,  where  the  ground  is 
flat,  and  the  drills  properly  made  up.  The  weight 
of  the  machine  insures  a  regularity  of  sowing 
hardly  to  be  gained  by  those  of  a  different  size  and 
cotistruction.  From  two  to  three  pounds  of  seed 
are  sown  upon  the  acre,  though  the  smallest  of 
these  quantities  will  give  many  more  plants,  in 
ordinary  seasons,  than  are  necessary;  but  as  the 
seed  is  not  an  expensive  article,  the  greater  pait 
of  farmers  iricline  to  sow  thick,  which  botli  pro 
vides  against  th>-  danger  of  part  of  the  seed  pt  fish- 
ing, and  gives  the  young  plants  an  advantage  al 
the  outset. 

Turnips  are  sown  from  tlie  beginning  to  the  end 
of  June;  but  the  second  and  third  weeks  of  the 
inontii  are,  b\  judicious  fanners,  ai  counted  the 
most  proper  time.     Some  people  have  so«n  a« 


S36 


UXTVERSAI.  RECEIPT  BOOK. 


e"rlv  as  May,  and  with  advantfiS^e;  but  these  early 
fiehfs  are  a[)l  to  run  to  seed  before  winter,  espe- 
cially if  tlie  autumn  be  favourable  to  vepjetation. 
As  a  general  rule,  it  may  be  laid  down,  that  the 
earliest  so\vins;s  should  be  on  the  liitest  soils;  jdants 
Oi»  such  soils  are  often  long  before  they  make  any 
^reat  progress;  and,  in  the  end,  may  be  fir  beliind 
chose  in  other  situations,  which  ivere  much  later 
jown.  The  turnip  plant,  indeed,  does  not  tt.rive 
rapidly  till  its  roots  reacli  the  dung;  and  the  pre- 
vious nourishment  afforded  them  is  often  so  scanty 
as  to  stunt  lliera  altogether  before  they  get  so  far. 
Cleaning  process. 

The  first  thing  to  be  done  in  this  j)rocess  is  to 
run  a  horse-hoe,  provincially  termed  a  scraper, 
along  Kie  intervals,  keeping  at  such  a  distance  from 
the  joung  plants  that  ti.ey  shall  not  be  injured; 
this  operation  destroys  all  the  annual  weeds  which 
have  sprung  up,  and  leaves  the  plants  standing  in 
regular  stripes  or  rows.  The  hand-hoeing  theri 
commences,  by  which  the  turnips  are  all  singled 
out,  at  a  distance  of  from  eight  to  twelve  inches, 
and  the  redundant  ones  drawn  into  the  spaces  be- 
tween the  rows.  The  singling  out  of  the  young 
plants  is  an  operation  of  great  importance,  for  an 
error  committed  in  this  process  can  hardly  be  af- 
terwards rectified.  Boys  and  girla  are  always  era- 
ployed  as  hoers;  but  a  steady  and  trusty  man-ser- 
vant is  usually  set  over  them,  to  see  that  the  work 
be  properly  executed, 

In  eight  or  ten  days,  or  such  a  length  of  time  as 
eircumstances  may  require,  a  horse-hoe  of  a  dif- 
ferent construction  from  the  scraper  is  used.  This, 
in  fact,  is  generally  a  small  plough,  of  the  same 
kind  with  that  commonly  wrought,  but  of  smaller 
dimensions.  By  this  implement,  the  earth  is 
pared  away  from  the  sides  of  the  drills,  and  a  sort 
of  new  ridge  formed  in  the  middle  of  the  former 
interval.  The  hand-hoers  are  again  set  to  work, 
and  every  weed  and  surperfluous  turnip  is  cut  up; 
•fteiwards  the  horse-hoe  is  employed  to  separate 
the  earth,  which  it  formerly  threw  into  the  fur- 
■•ows,  and  lay  it  back  to  the  sides  of  the  drills. 
On  dry  lands  this  is  done  by  the  scraper;  but  where 
the  1(  asi  teii<lency  to  moisture  prevails,  the  small 
plough  is  used,  in  order  that  the  fuiTows  may  be 
perfectly  cleaned  out.  This  latter  mode,  indeed, 
is  very  generally  practised. 

To  cultivate  the  yellow  turnip. 

This  variety,  as  now  cultivated  in  the  field,  is 
(piite  difllrent  from  the  yellow  garden  turnip,  be- 
ing larger  in  size,  containing  more  juice,  or  nu- 
tritive snlistance,  much  easier  cultivated,  and  pre- 
serving its  powers  till  the  middle  of  .May,  when  the 
grass-seasm  may  be  expected.  Upon  ordinary 
soils  It  is  superior  to  ruta  oaga,  because  it  will 
grow  to  n  considerable  weight,  where  the  other 
would  be  s'.uuted  or  starved;  and  it  stands  the  frost 
equall)'  will.  No  farmer  who  keeps  stock  to  any 
extent  shoidd  be  without  it.  The  mode  of  culture 
required  is  in  everv  respect  similar  to  what  is  sta- 
ted conceiiiing  common  turnips,  with  these  ex- 
ceptions, that  earlier  sowing  is  necessary,  and  that 
the  plants  need  not  be  set  out  so  wide  as  they  do 
aot  swell  to  such  a  size. 

Ruta  baga  or  Swedish  ttirtdp. 

The  process  of  management  is  precisely  the  same 
with  that  of  turnips,  with  this  addition,  that  more 
dung  is  required,  and  that  seed  time  ought  to  be 
tliree  or  four  weeks  earlier.  Rich  soil,  however, 
.8  required  for  this  article:  for  it  will  not  grow  to 
any  size  worthwhile,  on  soils  of  middling  quality, 
whatever  quantity  of  dung  may  be  applied. 

Ruta  baga  is  of  great  advantage  in  liie  feeding  of 
horses,  either  when  given  raw  or  boiled,  or  with 
broken  corn.  If  a  sufficient  quantity  were  cultiva- 
ted, a  great  deal  of  grain  might  be  saved,  while 


the  health  and  condition  of  the  work\ng  stock  woulJ 
be  greatly  i"vigo  "ated  and  augmented.  An  even- 
ing feed  of  this  nutritious  article  would  be  of  in- 
calculable benefi';  even  most  horses  are  fond  of  the 
common  turnip  in  a  raw  state;  and  it  is  a  subiect 
well  worthy  of  every  tarmer's  attention,  whether 
it  would  not  be  for  his  interest  to  raise  tiiese  escu- 
lents in  such  a  quantity  as  to  serve  them  during  the 
long  periocl  when  grass  cannot  be  obtained.  That 
the  heallh  of  the  animals  would  thereby  be  bene- 
tited  is  unquestionable;  and  the  saving  of  grain 
would  greatly  exceed  the  trouble  occasioned  by 
furnishing  a  daily  sujjply  of  these  roots. 
To  destroy  thejiy  on  tiiniips. 

Lime  sown  by  the  hand,  or  distribute!'  by  a  ma- 
chine, is  an  infallible  protection  to  turnips  against 
the  ravages  of  the  fly.  It  should  be  applieil  as  soon 
as  the  turnips  come  up,  and  iii  the  same  daily  ro- 
tation in  which  they  were  sown.  The  lime  should 
be  slaked  immediately  before  it  is  used;  if  the  air 
be  not  sufficiently  moist  to  render  ttiat  operation 
unnecessary. 

Another  method. — Let  the  farmer  carefully  watch 
his  turnips  as  they  come  up,  and  whenever  the  fly 
makes  its  appearance,  take  a  certain  quantity  of 
brimstone,  about  2^  or  3  lbs.  to  an  acre;  put  this 
into  a  kettle,  and  melt  it  in  the  turnip-field,  in  a 
situation  the  most  eligible  for  the  wind  to  carry  the 
fume  over  the  ground;  then  take  any  combustible 
matter  calculated  to  make  s  considerable  smoke, 
which,  being  dipped  in  the  liquid  brimstone,  mu.st 
be  strewed  all  over  the  field  in  a  state  of  ignition, 
and  so  close  togetherthat  the  fumes  of  the  burning 
matter  may  completely  cover  every  jiart  of  the 
ground.  The  oecoetion  of  the  bitter  almond  is 
more  fatal  to  the  lives  of  insects  and  worms  than 
any  other  vegetable  or  mineral  poison.  It  is  made 
by  infusing  the  bitter  almond  powder  (the  ground 
cakes  that  remain  after  expressing  the  oil)  in  warm 
water  for  24  hours;  28  lbs.  (which  may  be  pur- 
chased for  5s.)  will  malij  40  gallons,  a  sufficient 
quantit)'  for  a  large  garden. 

Remedy  agaiiist  the  bite  of  the  turnip  Jly. 

It  is  r.pon  the  principle  of  creating  an  oflensive 
smell  that  turnip  seed  is  recommended  to  be  steep- 
ed ii.  train  oil  before  it  is  sown.  This  has  been 
found  to  be  a  perfect  security  against  the  bite  of 
the  turnip  fly. 

To  prevent  the  Jly  in  turnips. 

Sow  good  and  fresh  seed  in  well-manured  and 
well-prepared  ground. 

To  prevent  the  increase  of  pismires  in  grafs  land* 
neiuly  laid  down. 

Make  a  strong  decoction  of  walnut-tree  leaves, 
and  afler  opening  several  of  the  pismire's  sandy 
habitations,  pour  upon  them  a  quantity  of  the  li- 
quor, just  sufficient  to  fill  the  hollow  of  ^ach  heap; 
after  the  middle  has  been  scoopi  d,  throw  in  the 
contents  from  the  sides,  and  press  down  the  whole 
mass  with  the  foot,  till  it  becomes  level  with  the 
rest  of  the  field.  This  if  not  found  effectual  at  first 
must  be  repeated  a  second  or  a  third  time,  when 
they  infallibly  will  be  destroyed. 
To  prevent  growing  crops  from  the  devastation  of 
vermin. 

The  good  effects  of  elder  in  preserving  plants 
from  insects  and  flies,  are  experien  ed  in  the  fol- 
lowing cases- — 

1.  For  preventing  cabbage  and  cauliflower 
plants  from  being  devoured  and  damaged  by  cater- 
pillars. 

2.  For  preventing  blights,  and  their  erf'>"!ts  on 
fruit-trees. 

3.  For  preserving  corn  from  yellow  flies  and 
other  insects. 

4.  For  securing  turnips  from  the  ravages  of  flies. 
The  dwarf  elder  appears  to  exhale  a  much  more 


HUSBANDRY. 


537 


fetid  smcfi  thjtn  the  common  elder,  and  therefore 
should  l)e  preft-rred. 

'I'o  disck  the  ravages  of  the  turnip  fly. 
Suppose  d)al  tlie  farmer  has  no  objection  to  he- 
stow  5  lbs.  of  seed  per  acre  in  order  to  secui-e  his 
crop  of  turnips.  If  he  sows  broad-cast,  let  him 
medicate  one  Jialf  of  the  seed,  in  the  maniier  to  be 
afterwards  explained,  leaving  the  oi  her  lialf  unpre- 
pared. The  latter  may  be  sown  one  day,  and  tlie 
medicated  a  day  or  two  after,  so  :;s  to  give  a  start 
to  the  other.  The  medicated  will,  in  that  case,  es- 
(Sipe  from  tlie  attacks  of  the  fly  or  beetle.  IF  the 
slug,  l)owe\er,  does  appear,  rolling  in  the  night  is 
necessary.  If  the  farmer  drills  his  turnips,  alter 
the  land  is  pi'epared  for  the  drill,  2^  lbs.  of  the  un- 
medicated  seed  should  be  sown  broad-cast,  and  a 
day  or  two  afterwards  the  medicated  seed, sown  in 
the  drills.  In  this  way  a  crop  may  be  obtained  at 
least  by  the  industrious  farmer,  who  does  not 
grudge  a  little  trouble  to  secure  a  good  one.  He 
will  find  that  the  plants  sown  broad-cast  will  give 
full  employment  to  the  fly,  till  tlie  less  savoury 
plants  in  the  drill  pass  the  moment  of  danger.  As 
to  preparing  or  medicating  the  seed;  sulphur  is  so 
(ibnoxious  to  the  whole  insect  tribe,  and  at  the 
same  time  so  favourable  to  vegetation,  that  it  seems 
entitled  to  a  preference.  The  turnip  seed  may 
be  a  little  damped,  and  then  niixed  with  the  flour 
(ifsnlpliur,  at  the  rate  of  two  ounces  of  suipjnir  to 
one  \)min(l  of  seed;  or  let  the  seed  be  steeped  in  a 
liquor,  formed  by  boiling  three  parts  of  lime  to 
one  of  sulphur,  and  100  parts  of  water.  This  steep 
is  much  a|)proved  of  for  all  such  purposes.  It  is 
not  improbable  that  the  same  liquid  in  which  wheat 
is  commonlj'  pickled  would  prove  a  preservative 
gainst  the  fly.  It  may  be  proper  to  add,  that 
when  the  season  is  ver)'  dry,  it  has  been  found  a 
most  useful  practice  to  moisten  the  dung  well,  before 
it  is  inserted  into  the  drill;  to  spread  the  dung  very 
rapidly  in  tlie  rows,  and  instantly  to  sow,  at  the  rate 
of  four  ])ounds  of  turnip-seed  per  acre,  upon  the 
dung.  The  ground  should  then  be  gathered  up 
into  bouts,  27  inches  wide,  by  the  going  and  returning 
of  the  plough.  The  seeds  are  thus  put  in  con- 
tact with  the  wet  dung.  Many  perish,  but  a  suffi- 
cient number  escape  to  produce  a  good  crop.  In 
this  case,  the  sowing  any  unmedicated  seed  broad- 
cast, may  be  dispensed  with. 

To  cultivate  san-foin. 
Chalky  loams  and  gravelly  soils  on  a  calcareous 
oollom  are  most  proper  for  this  grass.  It  is  more 
adapted  to  hay  than  pasture;  and  much  heavier 
ci'ops  of  this  grass  are  obtained  from  thin  lands 
than  when  clover  is  sown.  San-foin  is  a  hardy 
kind  of  grass,  well  worth  l..e  attention  of  ealtiva- 
tors  in  upland  districts,  where  the  soil  is  obdurate 
and  shallow,  and  where  clover  and  rye-grass  can 
with  difficulty  be  raised  to  such  a  height  as  to  stand 
the  scythe.  When  sown,  fresti  seed  ought  con- 
stantly to  be  »ised,  as  the  vegetation  of  old  seed 
cannot  be  depended  upon.  Four  bushels  may  be 
used  for  an  acre;  and  great  care  ought  to  be  taken 
to  cover  the  seed  well,  and  to  put  it  deeper  into 
the  ground  than  the  seeds  of  other  grasses. 
'To  presei've  grain  from  vermin. 
To  preserve  lye,  and  secure  it  from  insects  and 
•ats,  notiiing  more  is  necessary  than  not  to  winnow 
It  after  it  is  threshed,  r.nd  to  stow  it  in  the  grana- 
nss  mi.xed  with  the  chaff".  In  this  state  it  has  been 
kept  for  more  than  three  years,  without  experi- 
rticing  the  smallest  alterations,  and  even  without 
the  necessity  of  being  turned,  to  preserve  it  from 
humidity  and  fermentation.  Rats  and  mice  may 
be  prevented  from  entering  the  barn,  by  putting 
snme  wild  vine  or  hedge  plants  upon  the  heaps: 
the  smell  ot  this  wood  is  so  offensive  to  these  ani- 
roals  that  they  \rill  not  approach  it. 
-2  S 


To  prevent  the  destruction  of  com  by  insects. 
In  laying  tlie  floors  of  a  granary,  let  Italian  po])- 
lars  be  made  use  of  for  the  timber.  Many  exper- 
iments show  that  granaries,  after  laying  down  thi's 
flooriiiij,  will  no  lonfcer  be  infested  with  weevils, 
&c. 

I'o  destroy  slugs  upon  ivheat. 
Collect  a  number  of  lean  ducks;  keep  t^era  all 
day  without  food,  and  turn  them  into  tiie  LeJ  Is  to., 
wards  evening;  each  duck  would  devour  tne  slugs 
much  faster  than  a  man  could  collect  them,  ar.d 
they  wouhl  soon  get  very  fat  for  market. 

To  pr.^'ent  the  ravages  oj  mice  in  cum  stacks. 
The  following  simple  remedy  against  the  depre- 
dations of  mice  in  corn  stacks,  has  latelj'  been  re- 
commended for  its  undoubted  efficacy.  Sjjrinkle 
from  4  to  6  bushels  of  dry  white  sand  upon  the  root 
of  the  stack  before  the  thatch  is  put  on.  The  sand 
is  no  detriment  to  the  corn,  and  stacks  thus  dress- 
ed have  remained  without  mjury.  So  very  effec- 
tive is  the  remedy,  that  nests  of  dead  young  mic«. 
have  been  found  where  the  sand  has  been  used, 
but  not  a  live  mouse  could  be  seen. 
To  clear  bams  and  out-houses  from  mites  and 
■weevils. 
The  following  method  is  practised  in  Germany, 
for  granaries  infested  with  mites  and  weevils.  Let 
the  walls  and  rafters,  above  and  below,  of  such 
granaries  be  covered  completely  with  quick-lime, 
slaked  in  water,  in  which  trefoil,  wormwood,  and 
hyssop,  have  been  boiled.  This  composition  shoula 
be  applied  as  hot  as  possible.  A  farmer,  who  ha«! 
the  granaries  empty  in  Jr.iie  last,  collected  quanti- 
ties of  the  largest  sized  ants  in  sacks,  and  scattei^ 
cd  them  about  the  places  infested  with  weevils. 
The  ants  immediately  fell  upon  and  devourwl 
them  all. 

To  destroy  slugs  on  land. 
Procure  some  fresh  lime,  and  after  th"  wing  as 
much  water  upon  it  as  will  reduce  it  to  a  powder, 
sow  the  lime  in  a  hot  state  upon  the  land  that  i» 
overrun  with  the  vermin,  at  the  rate  of  about  12 
bushels  to  the  acre.  The  lime  should  be  sown  to- 
wards the  wind,  and  falling  upon  them  in  a  fer- 
mented state,  it  will  instantly  kill  them. 
L/sefubiess  of  the  hedgehog. 
This  little  animal,  the  object  of  persecution,  not 
only  to  little  boys,  but  to  the  fu.-mer,  and  game- 
keeper, on  account  of  its  supposed  misch.evoua 
propensities,  is  in  fact  one  which  the  agricultur- 
ist should  endeavour  to  preserve;  as  it  is  the  mo 
effectual  destroyt'r  of  snails,  worms,  and  insect, 
and  on  wiiich  it  almost  entirely  subsists.  A  garden 
in  which  a  hedge-iiog  is  kept,  will,  in  the  course 
of  two  or  three  nights,  be  entirely  freed  from  slugsj 
and  that  enemy  to  fruit,  the  millepede,  is  a  favour- 
ite food  to  him.  The  London  gardeners  are  s^ 
aware  of  this  as  often  to  purchase  hedgehogs  to  put 
in  their  grounds,  The  opinion  that  this  animal 
sucks  cows  is  too  absiu-d  to  recjuire  refutation. 
The  mouth  of  the  hedgehog  is  too  small  to  lay 
iiold  of  the  teat  of  a  cow,  even  if  it  could  be  be- 
lieved by  any  reflecting  person  that  she  would  suf- 
fer its  shar[i  bristles  to  touch  her;  and  if  it  ever 
has  been  found  eating  poultry  or  game,  as  has  by 
some  been  asserted,  they  must  previously  have 
been  killed  by  rats,  weasels,  or  some  more  fero- 
c.ous  anin)al  than  the  hedgehog,  whose  hubits  ara 
those  of  gentleness  and  timidity,  who  is  not  form- 
ed for  attack,  and  whose  sole  mode  of  dei"'  uce  i« 
roiling  itself  up  in  a  ball  and  opposing  its  ■^ti-ong 
prickles  to  the  enemy.  This  stalemei.i  is  tlie  re- 
sult of  two  years'  observation  on  the  nature  and 
mode  of  life  of  the  hedgehog;  and  is  given  in  the 
hope  of  rescuing  a  harmless  and  uset'ul  creatui-e 
from  the  general  abhorrence  in  which  it  is  held, 
and  the  unmerciful  treatment  it  meets  with. 

2  B 


."538 


Ur^IVERSAL  RECEIPT  BOOK. 


To  rteMroy  weeds. 

To  clear  the  ground  of  weeds  is  an  operation  no 
leBS  necessary  in  {lusliandrv,  than  the  disposing  it 
to  proihice  vegetables  of  any  kind  in  plenty. 

^inmial  -weeds,  or  such  as  spring  from  seed,  and 
die  the  same  year,  are  n'^ost'easily  destioyed.  For 
this  |)Ui'pnse,  it  will  he  sufficient  to  let  them  spring 
up  till  near  tiie  time  of  ripening  tiieir  seed,  and 
then  plough  tiiem  down  hefore  it  comes  to  maturi- 
ty. It  is  also  of  service  to  destroy  such  weeds  as 
grow  in  borders,  or  neglected  corners,  and  fre- 
quently sea  ter  their  seeds  to  a  great  distance;  such 
as  the  thistle,  dandelion,  rag-weed.  See;  for  these 
are  sufficient  to  propagate  their  species  through  a 
deal  of  ground,  as  their  seeds  are  carried  about 
with  the  wind  to  very  considerable  distances.  A 
farmer  ought  also  to  take  care,  that  the  small  seeds 
of  weeds,  separated  from  corn  in  winnowing,  be 
not  sown  again  upon  the  ground;  for  this  certainly 
happens  when  they  are  thrown  upon  a  dung  hill; 
because,  being  the  natural  offspring  of  the  earth, 
they  are  not  easily  destroyed.  The  best  method  of 
preventing  any  mischief  from  this  cause  is  to  burn 
them. 

Perennial  -weeds  are  such  as  are  propagated  by 
ihe  roots,  and  last  for  a  number  of  years.  They 
cannot  be  effectually  destroyed,  but  by  removing 
the  roots  from  the  ground,  which  is  often  a  matter 
of  some  difficulty.  The  only  method  that  can  be 
depended  upon  in  this  case,  is  frequent  ploughing, 
t^  render  the  ground  as  tender  as  possible;  and 
harrowing  with  a  particular  kind  of  harrow,  in  or- 
der to  collect  these  pernicious  roots.  When  col- 
lected, they  ought  to  be  dried  and  burnt,  as  the 
only  effectual  method  of  insuring  their  doing  no 
farther  mischief. 

To  destroy  broom,  furze,  and  thorns. 

Besides  those  kinds  of  weeds,  which  are  of  an 
herbaceous  nature,  there  are  others  which  are 
woody,  and  grow  to  a  very  considerable  size;  such 
as  broom,  furze,  and  thorns.  The  first  may  be  de- 
stroyed by  frequent  ploughing  and  harrowing,  in 
llie  same  manner  as  other  perennial  weeds  are. 
.Another  method  cf  destroying  broom,  is  by  pas- 
turing the  field  where  it  grows  with  sheep. 

The  best  method  of  extirpating  furze,  is  to  set 
fire  to  it  in  frosty  weather;  for  frost  has  the  effect 
of  withering  and  making  them  burn  readily.  The 
stumps  must  then  be  cut  over  with  a  liatchet;  and 
when  the  ground  is  well  softened  by  rain,  it  may 
be  ploughed  up,  and  the  roots  taken  out  by  a  har- 
row adapted  to  that  purpose.  If  the  field  is  soon 
laid  down  to  grass,  they  will  again  spring  up;  in 
this  case,  pasturing  with  sheep  is  an  effectual 
remedy.  The  thorn,  or  bramble,  can  only  be  ex- 
tirpated by  ploughing  up  the  ground  and  collecting 
the  roots. 

Usefidness  of  movirig-  -weeds. 

In  the  month  of  June  weeds  are  in  their  most 
succulent  state,  and  in  this  condition,  after  they 
have  lain  a  few  hours  to  wither,  hungry  cattle  will 
eat  greedily  almost  every  species.  There  is 
scarcely  a  hedge,  border,  or  a  nook,  but  what  at 
that  season  is  valuable;  and  it  certainly  must  be 
good  management  to  embrace  the  transient  oppor- 
tunity; for  in  a  few  weeks  they  will  become  nui- 
sances. 

To  bariish  crows  from  a  field. 

Machinery  of  various  kinds,  such  as  wind-mills 
in  miniature,  horse-rattles,  Sec.  to  be  put  in  motion 
by  the  wind,  are  often  emplo)  ed  to  frighten  crows: 
bat  with  all  of  tnese,  they  soon  become  familiar; 
"vhen  they  cease  to  be  of  any  use  whatever. 

^"'le  most  effectual  method  of  banishing  them 
trom  ?  field,  as  far  as  expei-ience  goes,  is  to  com- 
bine with  one  or  other  of  the  scare-crows  in  vogue, 
the  frequent  use  of  the  musket.     Nothing  strikes 


such  terror  into  these  sagacious  animals,  as  Utu 
sight  of  a  fowling  piece,  and  the  explosion  of  gun- 
powder, which  they  have  known  so  often  to  he 
fatal  to  their  race.  Such  is  their  dread  of  a  fowl- 
ing-piece, that  if  one  is  jilaced  upon  a  dyke,  or 
otlier  eminence,  it  will  for  a  long  time  prevent 
them  from  alighting  on  the  adjacent  grounds. 
To  cultivate  carrots. 
To  command  cro[)S  of  this  root,  manure  the  lau'l 
with  25  or  30  loads  of  dung  per  acre,  pretty  rotten; 
plough  it  in,  and  then  cover  the  seed  by  harroiv- 
ing.  The  dung  neither  injures  the  taste  of  tl»e 
carrot,  makes  them  grow  deformed,  nor  causes  the 
canker.  A  farmer's  oliject  is  to  produce  as  great 
a  <|iiantity  as  possible  from  every  acre,  which  must 
undoubtedly  be  accomplished  by  manure.  In  coii- 
tirmalioii  of  this  opinion,  the  following  statement 
is  given: — 

U7imanured  carrots,  sown  J\Iarch  31,  1S08. 
Ton.  Stone. 

Roots 9    13'  per  acre. 

Tops   4 24      do. 

JUanwed  after  potatoes,  sown  April  7,  1808. 
Ton.  Stone. 

Roots 1-2 113  per  acre. 

To])s   5 71       do. 

The  soil  in  both  were  exactly  the  same;  and  the 
dung  half  rotten.  The  prc;ceding  crop  had  in  bolti 
instances  been  potatoes,  and  the  quality  uf  the  car- 
rots was  similar  in  both  cases.  An  extensive  col- 
lection of  such  well  authenticated  experiments  are 
better  calculated  to  extend  the  boundaries  of  agri- 
cultui-al  knowledge,  than  all  the  theories  and  mere 
reasonings  upon  them,  yet  published. 

JMode  of  cidtivating  parsjiips  in  Guernsey. 

Although  this  root  is  cultivated  in  almost  all  the 
soils  of  that  island,  that  is  esteemed  the  best  which 
consists  of  a  good  light  loam,  the  deeper  the  bet- 
ter. If  the  loamy  soil  is  not  deep,  the  under  soil 
at  least  should  be  opened,  to  allow  of  the  free 
penetration  of  the  roots. 

If  the  land  is  not  perfectly  clear  from  couch  grasf 
and  other  weeds,  it  is  pared  with  the  paring-plough 
in  October,  and  harrowed  to  remove  the  weeds. 
About  the  middle  of  February,  the  land  is  prepared 
for  sowing  by  means  of  2  ploughs.  A  small 
plougli  precedes,  and  opens  the  furrow  to  the  depth 
of,  four  inches,  and  is  followed  by  a  large  plough 
drawn  by  four  or  six  oxen  and  as  many  horses, 
which  deepens  the  furrow  to  ten  or  fourteen 
inches.  As  soon  as  the  clods  are  capable  of  being 
broken,  the  harrowing  commences,  and  is  repeatei' 
till  the  soil  is  i)ulvcrized,  and  reduced  nearly  to 
the  state  of  garden  mould.  The  whole  of  tlie  pro- 
cesses are  intended  to  ^oosen  the  soil  to  as  great  a 
depth  as  possible. 

The  seed  should  not  be  more  than  a  year  old,  as 
it  is  uncertain  when  of  a  greater  age.  It  is  sowt 
broad-cast,  and  on  a  day  just  so  windy  as  to  insure 
its  regular  spreading  over  the  surface.  The  seec 
is  then  covereil  by  the  harrow.  The  quantity 
sown  is  from  2  to  4  quarts. 

As  soon  as  the  plants  are  sufficiently  strong,  they 
are  hand-weeded  and  thinned,  and  this  operation 
must  be  repeated  at  least  three  times  during  the 
summer.  The  distance  between  the  plants  is  ul- 
timately about  nine  inches;  and  to  save  a  portion 
of  the  labour,  a  harrowing  is  sometimes  given  be- 
tweenihe  first  and  second  weedings. 

The  first  weeding  is  performed  about  the  middlt; 
of  May,  and  repeated  when  necessary,  till  the  be- 
ginning of  July. 

The  roots  are  dug  up  nbout  the  middle  of  Au- 
gust, when  they  are  thought  to  be  itiost  nutritious 
and  to  fatten  animals  better  than  after  the  leavei 
are  decayed.  The  quantity  dug  up  at  this  season 
is  not  more  than  is  required  for  two  or  three  days' 


HUSBANDRY. 


333 


pfinsiimption  It  is  only  in  October  that  the  root 
is  fully  ri])e,  when  it  may  be  (Ins;  up  with  forks, 
:iH(l  preservetl  <h'y  in  sheds  diiriiin;  tiie  winter;  but 
ii  is  usually  left  in  the  groun.'l  in  Guernsey,  where 
frost  is  rtire,  and  taken  Uj)  as  it  is  wanted. 

The  p;irsnip  is  considered  by  the  Guernsey  far- 
mers to  he  the  most  nutritious  root  known,  su[)erior 
even  to  the  carrot  and  the  p'>tatoe.  When  small,  it 
is  gix-.'n  to  the  animals  whole,  but  when  large,  it 
is  sliced  longitudinally.  Ffogs  prelet  this  root  to 
all  others,  aijtl  it  makes  excellent  pork.  Horses 
are  etinally  fond  of  the  ])arsnip,  although  from 
.■ating  it  with  too  much  avidity  it  sometimes  sticks 
i'l  the  throat.  But  this  may  easily  be  prevented  by 
cutting  the  roots  into  pieces  before  they  are  given. 
7  ij  cultivate  hemp. 
/  he  S(Jt. . 

The  soils  most  suited  to  the  culture  of  this  plant, 
are  those  of  the  deep,  black,  putrid  vegetable  kind, 
tiiat  are  low,  a'ld  rather  inclined  to  moistiu-e,  and 
those  of  the  deep  mellow,  loamy,  or  sandy  descrip- 
tions. The  quaiitity  of  proihice  is  generally  much 
greater  on  the  former  than  on  the  latter;  but  it  is 
said  to  be  greatly  inferior  in  quality.  It  may,  how- 
ever, be  grown  with  success  on  lands  of  a  less  rich 
and  fertile  kind,  by  pre  ,:er  care  and  attention  in 
their  culture  and  preparation. 

To  prepare  the  grorind. 

In  order  to  render  the  grounds  proper  for  the 
reception  of  the  crjp,  they  should  be  reduced  into 
a  fine  mellow  state  of  monk',  and  be  perfectly 
cleared  from  weeds,  by  repeated  ploughing.  When 
it  succeeils  grain  crops,  the  work  is  mostly  accom- 
plished by  three  ploughings,  and  as  many  harrow- 
ings:  the  first  being  given  immediately  after  the 
preceding  crop  is  removed,  the  second  early  in  the 
spring,  and  the  last,  or  seed  earth,  just  before  the 
seed  is  to  be  put  in.  In  tiie  last  ploughing,  well 
rotted  manure,  in  the  proportion  of  15  or  20,  or 
good  compost,  in  the  quantity  of  25  or  33  horse 
cartloads,  should  be  turned  into  the  land;  as  with- 
out this  it  is  seldom  that  good  crops  can  be  pro- 
duced. The  s\u-faee  of  the  ground  being  left  per- 
fectly flat,  and  as  free  from  furrows  as. possible;  as 
by  these  means  the  moisture  is  more  effectually  re- 
tained, and  the  growth  of  the  plants  more  fully 
promoted. 

Quantity  of  seed,  &c. 

It  is  of  much  importance  in  the  cultivation  of 
hemp  crops,  that  the  seed  be  new,  and  of  a  good 
qunliiv,  which  may  in  some  measure  be  known  by 
itsf'^eling  heavy  in  the  hand,  and  being  of  a  bright 
sliining  colour. 

The  proportion  of  seed  that  is  most  commonly 
employed,  is  from  two  to  three  bushels,  according 
to  the  quality  of  the  land;  but,  as  the  crops  are 
greatly  injured  by  the  plants  standing  too  closely 
together,  two  bushels,  or  two  bushels  and  a  half, 
mav  be  a  more  advantageous  quantity. 

As  tiie  hemp  plant  is  extremely  tender  in  its 
early  growth,  care  should  be  taken  not  to  put  the 
seed  into  the  ground  at  so  early  a  period,  as  that  it 
may  be  liable  to  be  injured  by  the  eftects  of  frost; 
nor  to  protract  tiie  sowing  to  so  late  a  season,  as 
'.hat  the  (juality  of  the  jjroduce  may  be  affected. 
The  best  season,  on  the  drier  sorts  of  land,  in  the 
southern  districts,  is,  as  soon  as  possible  after  the 
frosts  are  over  in  April,  and,  on  the  same  descrip- 
tions of  soil,  in  the  more  northern  ones,  towards 
Ihe  close  of  the  same  month,  or  early  in  the  ensu- 
ing one. 

JMethod  of  solving. 

The  most  general  metliod  of  putting  crops  of 
this  sort  into  the  sjil  is  the  broadcast,  the  seed 
being  dispersed  over  the  surface  of  the  land  in  as 
even  a  maimer  as  possible,  and  afterwards  covered 
in  by  means  of  a  very  light  harrowing,     lu  many 


cases,  however,  espcciallj'  where  the  crops  are  tc 
staiul  for  seed,  the  drill  method  in  rows,  at  small 
distances,  might  be  had  recourse  to  with  advan- 
tage; as,  in  this  way,  the  early  growth  of  the 
plants  would  be  more  effectually  promoted,  and 
the  land  be  kept  in  a  more  clean  and  perfect  state 
of  mould,  which  are  circumstances  of  importance 
in  such  crops.  In  whatever  method  the  seed  ii 
l)Ut  in,  care  must  constantly  be  taken  to  keep  the 
!)irds  from  it  for  some  time  afterwards. 

This  sort  of  croji  is  frequently  cultivated  on  the 
same  pieces  ofgrotmd  for  a  great  number  of  years, 
without  any  other  kind  of  intervening;  but,  in  such 
case^,  manure  must  be  applied  with  almost  every 
crop,  in  pretty  large  proportions,  to  prevent  the 
exhaustion  that  must  otherwise  take  place.  It  may 
be  sown  after  most  sorts  of  £::rain  cro])S,  especially 
where  the  land  possesses  sufficient  fertilitv,  and  is 
in  a  proper  state  of  tillage. 

After  ndture. 

As  hemp,  from  its  tall  gi"owth  and  thick  foliage, 
soon  covers  the  surface  of  the  land,  and  prevents 
the  rising  of  weeds,  little  attention  is  uecessarv 
after  the  seed  has  been  put  into  the  ground,  espe- 
cially where  ttie  broadcast  method  of  sowing  is 
practised;  but,  when  put  in  by  the  drill  mactiine,  a 
hoeing  or  two  may  be  had  recourse  to  with  advan- 
tage in  the  early  growth  of  the  crop. 

In  the  culture  of  tiiis  plant,  it  is  particularly 
necessary  that  the  same  piece  of  land  contains  botfi 
male  and  female,  or  what  is  sometimes  denominated 
simple  hemp.     The  latter  kind  contains  tiie  seed. 

When  the  crop  is  ripe,  (which  is  known  by  it? 
becoming  of  a  whitish-yellow  colour,  and  a  few  of 
the  leaves  beginning  to  drop  from  the  stems;  thij 
happens  commonly  about  13  or  14  weeks  from  the 
period  of  its  being  sown,  according  as  tiie  seasoB 
may  be  dry  or  wet  (the  first  sort  being  mostly  ripe 
some  weeks  before  the  latter),  the  next  ojieration 
is  that  of  taking  it  from  the  ground;  which  is  ef- 
fected by  pulling  it  up  by  the  roots,  in  small  par- 
cels at  a  time,  by  the  hand,  taking  care  to  shalce  off 
the  mould  well  from  them  before  the  handsful  are 
laid  down.  In  some  districts,  the  whole  crop  is 
pulled  together,  without  any  distinction  being 
made  between  the  different  kinds  of  hemp;  wbiie, 
in  others,  it  is  the  practice  to  separate  and  pull 
them  at  different  times,  according  to  their  ripeness. 
The  latter  is  obviously  the  better  practice;  as  by 
pulling  a  large  proportion  of  the  crop  before  it  is 
in  a  proper  state  of  maturity,  the  quantity  of  pro- 
duce must  not  only  be  considerably  lessened,  but  its 
quality  greatly  injured  by  being  rendered  less 
durable. 

Alter  being  thus  pulled,  it  is  tied  up  in  small  par- 
cels, or  what  are  sometimes  provincially  termed 
baits. 

Where  crops  of  this  kind  are  intended  for  seed- 
ing, they  slionid  be  suffered  to  stand  till  the  seed 
becomes  in  a  perfect  stale  of  maturity,  which  is 
easily  known  by  the  ajjiiearance  of  it  on  inspection. 
The  stems  are  then  jinlled  and  bound  up,  as  in  the 
other  case,  the  handles  being  set  up  in  the  same 
manner  as  grain,  until  the  seed  becomes  so  dry  and 
firm  as  to  shed  freely.  It  is  then  either  immedi- 
ately threshed  out  upon  large  cloths  for  the  pur- 
pose in  the  field,  or  taken  home  to  have  the  opera- 
tion afterwards  performed. 

Process  of  grassing  hemp. 

The  hemp,  as  soon  as  pulled,  is  tied  up  in  small 
buiidles,  frequently  at  both  ends. 

It  is  then  conveyed  to  pits,  or  ponds  of  stagnant 
water,  about  six  or  eight  feet  in  depth,  such  as 
nave  a  clayey  soil  being  in  general  preferred,  and 
deposited  in  beds,  according  to  their  size,  and 
depth;  the  small  bundles  being  laid  both  in  a 
straight  direction  and  crosswise  of  eacii  other,  so 


340 


UNHTERSAL  RECEIPT  BOOK. 


as  <o  biiul  I'ierFectly  together;  the  whole  beini; 
londed  with  timher,  or  other  rtraterials,  so  as  to 
keep  the  beds  of  hemp  just  below  the  surface  of 
the  water. 

It  is  not  usuai  to  water  more  than  4  or  5  times 
in  the  same  nit,  till  it  has  been  filled  with  water. 
Where  the  ponds  are  not  sufficiently  large  to  con- 
tain the  whole  of  the  produce  at  once,  it  is  the 
practice  to  pull  the  hemp  only  as  it  can  be  admit- 
ted into  them,  it  being  thought  disadvantageous  to 
loave  the  hemp  upon  the  ground,  after  being  ))ull- 
ed.  It  is  left  in  these  pits  four,  five,  or  six  days, 
OT*  even  more,  according  to  the  warmth  of  the  sea- 
son, and  the  judgment  of  the  operator,  on  his  ex- 
amining whether  the  hempy  material  readily  sepa- 
rates from  the  reed  or  stem;  and  then  taken  up  and 
conveyed  to  a  pasture  field,  which  is  clean  anil 
even,  the  bundles  being  loosened,  and  spread  out 
thinly,  stem  by  stem,  turning  it  every  second  or 
third  day,  especially  in  damp  weather,  to  prevent 
ils  being  injured  by  worms  or  other  insects.  It 
should  remain  in  this  situation  for  two,  three,  four, 
or  more  weeks,  according  to  circumstances,  and 
be  then  collected  together  when  in  a  perfectly  dry 
state,  tied  up  into  large  bundles,  and  placed  in 
some  secure  building,  until  an  opportunity  is  af- 
forded for  breaking  it,  in  order  to  separate  the 
hemp.  By  this  means  the  process  of  grassing  is 
not  only  shortened;  but  the  more  expensive  ones 
of  breaking,  scutching,  and  bleaching  the  yarn, 
rendered  less  violent  and  troublesome. 

After  the  hemp  has  been  removed  from  the  field, 
it  is  in  a  state  to  be  broken  and  swingled,  opei-a- 
tions  that  are  mostly  performed  by  common  la- 
l)ourers,  by  means  of  machinery  for  the  purpose, 
the  produce  being  tied  up  in  stones.  The  refuse, 
cnllecteil  in  the  latter  processes,  is  denon)inateil 
sheaves,  and  is  in  some  districts  employed  for  the 
purposes  of  fuel.  After  having  undergone  these 
different  operations,  it  is  ready  for  the  purposes  of 
the  manufacturer. 

To  cultivate  Jlax. 

The  soils  most  suitable  for  flax,  besides  the  al- 
luvial kind,  are  deep  friable  loams,  and  such  as 
contain  a  large  proportion  of  vegetable  matter  in 
their  composition.  Strong  clays  do  not  answer 
well,  nor  soils  of  a  gravelly  or  dry  sandy  nature. 
But  whatever  be  the  kind  of  soil,  it  ought  neither 
to  be  in  loo  poor  nor  too  rich  a  condition;  because, 
in  the  lattei  case,  the  flax  is  apt  to  grow  too  luxu- 
riant, and  to  produce  a  coarse  sort;  and,  in  the  for- 
mer case,  the  plant,  from  growing  weakly,  affords 
only  a  small  produce. 

To  prifpm'e  the  groxciid. 

When  grass  land  is  intended  for  flax,  it  ought  to 
be  broken  up  as  early  in  the  season  as  possible,  so 
that  the  soil  may  be  duly  mellowed  by  the  winter 
frosts,  and  in  good  order  for  being  reduced  by  the 
harrows,  when  the  seed  process  is  attempted.  If 
Hax  is  to  succeed  a  corn  crop,  the  like  care  is  re- 
Huired  to  procure  the  aid  of  frost,  without  which 
the  surfoce  cannot  be  rendered  fine  enough  for  re- 
ceiving the  seed.  Less  frost,  however,  will  do  in 
the  last,  than  in  the  first  case;  iherefoie  the  grass 
land  ought  always  to  be  earliest  ploughed.  At  seed 
time,  harrow  the  land  well  before  the  seed  is  dis- 
tributed, then  cover  the  seed  to  a  sufficient  depth, 
by  giving  a  close  double  time  of  the  harrows. 
Water-turrow  the  land,  and  remove  any  stones  and 
roots  that  may  remain  on  the  surface,  which 
linisneo  the  seed  process. 

Qtiantity  of  seed. 

When  a  crop  of  seed  is  intended  to  be  taken, 
thin  sowing  is  preferable,  in  order  that  the  plants 
may  have  room  to  fork  or  spread  out  their  leaves, 
and  to  obtain  air  for  the  blossoming  and  filling  sea- 
soDft.     But  it  is  a  mistake  to  sow  thin,  when  flax 


is  intended  to  be  taken;  for  the  crop  tlie^  becomes 
coarse,  and  often  unproductive.  From  eight  to 
ten  pecks  per  acre  is  a  |)roper  (piaiitity  in  tlie  last. 
case;  but  when  seed  is  the  object,  six  pecks  will 
do  very  well. 

To  saz'e  the  Jlax  and  seed. 

Flax  should  be  pulled  when  the  lower  part  of  thf 
])lant  begins  to  turn  yellow,  and  when,  on  opening 
the  pods,  the  most  forward  of  the  seeds  are  found 
in  a  soft  state,  and  the  middle  of  the  seeds  is  green; 
while  the  seed  is  quite  soft,  the  fiax  should  be 
spread  on  the  ground,  in  bundles  about  as  much  a.' 
a  woman  can  grasp  with  both  hands,  and  it  should 
remain  so,  till  the  upper  part  is  dry:  in  fine  weather 
it  will  be  dry  in  '24or48  hours;  the  bundles  should 
be  then  made  up,  with  the  dry  part  inside,  and 
then  set  up  in  stocks,  of  ten  bundles  each,  and 
stand  on  the  ground  till  the  whole  is  diy,  pods  and 
all;  tlie  seed  will  ihen  be  ripe,  and  the  flax  in  tlie 
best  stale;  it  ma}'  then  be  slacked,  housed,  or 
worked;  great  care  should  be  taken  to  keep  the 
root-ends  even. 

Method  of  toatering. 

When  flax  is  i)ulled,  it  ought  to  be  immediately 
put  into  the  water,  so  that  it  may  part  with  tlie 
rind  or  shaw,  and  be  fi  for  the  manufacturer. 
Standing  pools,  for  many  reasons,  are  most  proper 
for  the  purpose,  occasioning  the  flax  to  have  a  bet- 
ter colour,  to  be  sooner  ready  for  the  grass,  nm' 
even  to  be  of  sujierior  quality  in  every  respect. 
When  put  into  the  water,  it  is  tied  up  in  beets,  or 
small  sheaves;  the  smaller  the  better,  because  it  is 
then  most  equally  watered.  These  sheaves  ought 
to  be  built  in  the  jiool,  in  a  reclining  upright  ])os- 
ture,  so  that  the  weight  placed  above  may  keep 
the  whole  firm  down.  In  warm  weather,  ten  days 
of  the  watering  process  is  sufficient;  but  it  is  pro- 
per to  examine  the  pools  regularly  after  the  seventh 
day,  lest  the  flax  should  putrify  or  rot,  which  some- 
times happens  in  very  warm  weather.  Twelve 
days  will  answer  in  any  sort  of  weather;  though  it 
may  be  remarked,  that  it  is  better  to  give  rather 
toL-  little  of  the  water,  than  too  much,  as  any  de- 
ficiency may  be  easily  made  up,  by  suffering  it  to 
lie  longer  on  the  grass,  whereas  an  excess  of  water 
admits  of  no  remedy.  After  lying  on  the  grass 
for  a  due  time,  till  any  defecf  of  the  watering  pro- 
cess is  rectified,  the  flax  is  taken  up,  tied  when 
dry  in  large  sheaves,  and  carried  to  the  mill  to  be 
switched  and  prepared  for  the  hackle 
Mr  Lee's  invention  for  dressing  flax. — Instruc- 
tions for  using  the  machinery. 

The  process  is  divided  into  two  parts;  the  first 
part  is  intended  for  the  farmer,  or  flax-grower,  Co 
bring  the  flax  into  a  tit  state  for  general  or  common 
purposes.  Tiiis  is  performed  by  three  machines; 
one  for  thrashing  out  the  seed,  one  for  breaking 
and  separating  the  wood  from  the  fibre,  and  one 
for  further  separating  the  broken  wood  and  matter 
from  the  fibre.  In  some  cases,  the  farmers  will^ 
j)erha|)s,  thrash  out  the  seed  in  their  own  mill,  and 
therefore,  in  such  cases,  the  first  machine  will  be, 
of  course,  unnecessaiy. 

The  second  part  of  the  process  is  intended  for 
the  manufacturer  to  bring  the  flax  into  a  state  for 
the  very  finest  purposes,  such  as  lace,  cambric, 
damask,  and  very  fine  linen.  This  second  part  is 
performed  by  the  refining  machine  only. 
The  thrashing  mac  /line. 

Take  the  flax  in  small  bundles,  as  it  comes  from 
the  field  or  stack,  and  holding  it  in  the  left  hand, 
put  the  seed  end  between  the  thrashing  machine, 
and  the  bed  or  block,  against  which  the  machine 
is  to  strike;  then  take  the  handle  of  the  machine 
in  the  right  hand,  and  move  the  machine  backward 
and  forward,  to  strike  on  the  flax,  until  the  seei^ 
is  all  thrashed  out. 


HUSBANDRY 


341 


The  breaking  machine. 

Take  the  flax  in  small  liandsful  in  the  left  hand, 
ipread  it  flat  between  the  third  and  Tittle  finger, 
with  the  seed  end  downwards,  and  the  root-end 
above,  as  near  the  hand  as  possible;  then  put  it 
between  the  beater  of  tlie  breaking  machine,  and 
heat  it  gently  till  the  three  or  four  inches,  which 
have  been  under  the  operation  of  the  machine,  ap- 
pear to  be  soft;  then  remove  the  flax  a  little  higher 
in  the  hand,  so  as  to  let  the  soft  part  of  the  flax 
rest  upon  the  little  finger,  and  continue  to  beat  it 
till  ail  is  soft,  and  the  wood  is  separated  from  the 
f  jre,  keeping  the  lett  hand  close  to  the  block,  and 
the  flax  as  flat  Ui)on  the  block  as  possible.  The 
other  end  of  the  flax  is  then  to  be  turned;  and  the 
I'ud  wliich  has  been  beaten  is  to  he  wrap|)ed  round 
I  he  little  finger,  the  root-end  flat,  and  beaten  in 
'be  machine  till  the  wood  is  separated,  exactly  in 
'be  same  way  as  the  other  end  was  beaten. 
The  vleansiuir  miichine. 

Is  to  be  used  in  the  same  way,  in  all  respects,  as 
fhe  breaking  machine;  first  cleansing  one  end  of 
the  flax,  and   tiien    turning  the  other,  keeping  the 
flax  all  the  while  flat  in  the  hand. 
The  hackle. 

A  common  hackle  will  be  found  useful,  in  this 
stage,  for  opening  the  ends;  and  may  be  placed, 
for  greater  convenience  at  the  side  of  the  breaking 
■\ud  cleansing  machine. 

This  concludes  the  first  process  of  the  machinery 
iiitended  for  the  farmer,  or  flax-grower.     The  se- 
cond, or  manufacturer's  process  requires 
The  refilling  machine. 

Take  a  small  [)iece  of  flax,  as  it  comes  from  the 
breaking  or  cleansing  machine;  pass  the  seed  end 
llirough  the  fluted  rollers  of  the  refining  machine, 
and  bring  it  round,  laying  it  flat  on  the  root-end 
(if  the  flax,  forming  it  into  a  skein.  A  few  fibres 
of  the  end  brought  round,  and  looped  in  the  flax 
on  which  it  is  laiil,  will  keep  the  skein  together, 
h  must  be  kept  flat  and  even  on  the  machine, 
which  may  continue  to  go  round,  and  work  the 
flax,  till  it  is  brought  to  any  degree  of  fineness  that 
may  be  required,  and  this  will  not  require  more 
tlian  from  two  to  six  minutes. 

Washing  or  ivliitening. 

The  flax,  when  [ireiiared  by  these  machines, 
without  having  been  water-steeped,  or  dew-rotted, 
may  be  washed  in  small  quantities  at  a  time,  either 
in  water  only,  or  with  soap  and  water,  without  any 
other  mixture,  and  brought  by  these  simple  means 
to  the  purest  white.  It  is  to  be  wrung  several 
times  in  water  till  the  water  becomes  no  longer 
Coloured  from  the  matter;  and  care  is  to  be  taken 
that  the  flax  is  laid  flat  like  tape,  and  then  spread 
upon  the  grass;  but  it  is  recommended  that  the 
flax  should  be  spun  in  the  yellow  state,  and  then 
'vashed  in  warm  water  and  soap,  or  boiled,  with 
care,  in  water  and  soap,  from  10  to  15  minutes, 
which,  when  dried,  will  be  perfectly  white.  If 
the  weather  should  be  favourable,  it  would  be  well 
to  have  it  dried  on  the  grass. 

As  to  the  labour  required,  the  machines  are 
easily  wrougiit  by  women  or  girls,  and  without  any 
assistance  from  men. 

The  produce. 

As  to  the  produce,  of  different  degrees  of  fine- 
ness, from  a  given  weight  of  the  raw  material,  we 
subjoin  the  following  statement. 

112  lbs.  of  flax  from  the  stack,  after  the  seed 
was  thrashed  out,  produced  3U  lbs.  in  the  state 
No.  1;  refined  to  No.  3,  it  proiluced  20  lbs.  of  flax 
and  3  lbs.  of  common  tow;  iit)  lbs.  of  No.  3  pro- 
iluced 14^  lbs.  of  No.  4  The  loss  in  weight  is 
.';aused  by  the  discharge  Df  matter;  there  is  no  loss 
;»'  fibre." 

A.n  average  crop  will  produce  about  two  tons  to 


the  acie,  after  the  seed  is  thrashed  out.  This  wiH 
produce  one-fourth  fibre,  making  10  cwt.  to  the 
acre  No.  1. 

To  cultivate  hops. — The  soil,  &c. 

The  hop  is  i)lanted  on  various  soils,  and  chiefly 
in  valleys.  Hops  are  generally  of  the  best  quality 
from  strong  clay  land.  The  crop,  however,  is 
lii-^re  very  precarious.  Those  on  peat  are  much 
more  jjroductive,  but  are  liable  to  be  affecteil  by 
the  mould  in  some  seasons,  whici  rf  duces  their 
value  considerably.  The  best  plantations  are  on  a 
deep  loamy  soil,  where  the  produce  of  the  latter, 
and  the  quality  of  the  former,  are  sometimes  ob- 
tained. Those  which  are  grown  on  sandy  aiiJ 
gravelly  lands  are  seldom  remarkable  for  either 
great  produce,  or  superior  quality. 

The  plant  is  extremely  liable  to  disasters,  from 
its  first  putting  up  in  the  spring,  until  the  time  of 
picking  the  crop,  which  is  in  September.  Snails 
or  slugs,  ants  and  flies,  are  formidable  enemies  in 
the  first  instance.  Frosts  are  inimical  to  its 
growth,  and  the  vines  are  frequently  blighted,  even 
after  they  have  reached  the  top  of  the  poles.  Small 
green  flies,  and  other  insects,  which  make  their 
appearance  in  the  months  of  .May  and  June,  when 
the  wind  is  about  north-east,  often  greatly  injure 
them;  and  they  are  subject  to  take  damage  by  Jgh 
winds  from  the  south-west.  The  best  situation 
for  a  plantation,  theiefore,  is  a  southern  aspect, 
well  shaded  on  three  sides,  either  by  hills  or  plant- 
ing, which  is  supposed  to  be  the  chief  protection 
that  can  be  given  them. 

To  plant  hops. 

In  the  winter  time  provide  the  soil  and  manure 
for  the  hop-ground  against  the  following  spring. 
If  the  dung  be  rotten,  mix  it  with  two  or  three 
parts  of  common  earth,  and  let  it  incorporate  to 
gether,  till  there  is  occasion  to  make  use  of  it  in 
making  the  hop-hills;  but  if  it  be  new  dung,  then 
let  be  mixed  as  before  till  the  spring  in  the  next 
year,  for  new  dung  is  very  injurious  to  hops.  Hops 
require  to  be  planted  in  a  situation  so  open  that  the 
air  may  freely  pass  round  and  between  them,  to 
dry  up  and  dissipate  the  moisture,  which  often  de- 
stroys the  middles  of  large  plantations,  while  the 
C'Utsides  remain  unhurt. 

The  bills  should  be  8  or  9  feet  asunder.  If  the 
ground  be  intended  to  be  ploughed  with  horses  be- 
tween the  hills,  it  will  he  best  to  plant  them  in 
squares,  chequerwise:  but  if  the  ground  is  so  smal. 
that  it  may  be  done  with  the  breast- plough,  ot 
spade,  the  holes  should  be  ranged  in  a  quincunx 
form.  Which  way  soever  is  made  use  of,  a  stake 
should  be  stuck  doun  at  all  the  places  where  tlu; 
hills  are  to  be  made. 

/  o  choose  hops. 

Be  very  particular  in  the  choice  of  the  plants  as 
to  kind;  for  if  the  iiop-garden  be  planted  with  a 
mixture  of  several  soils  of  hops,  that  ripen  at 
several  times,  it  will  cau.=e  much  trouble,  and  great 
detrim-int. 

The  two  best  sorts  are  the  white,  and  the  grey 
binu;  the  latter  is  a  large  square  hop,  more  hardy 
bears  more  abundantly,  but  ripens  later  than  the 
former.  There  is  another  sort  of  the  white  bind, 
which  ripens  a  week  or  ten  days  before  the  com- 
mon; but  this  is  tenderer,  and  a  less  plentiful  bear- 
er; though  it  has  ihis  advantage,  that  it  comes  first 
to  market.  If  there  be  a  sort  of  hop  you  value, 
and  would  wish  to  increase,  the  superfluous  binds 
may  be  laid  down  when  the  hops  are  lied,  cutting 
off  the  tops,  and  burying  them  in  the  hill;  or  when 
the  hops  are  dressed  all  the  cuttings  may  be  saved; 
for  almost  every  part  will  grow,  and  becouie  a 
good  set  the  ne.xt  spring. 

Scusoiis  of  pUmting, 
I      The  Kentish  planters  approve  the  months  of  Oo- 

2  X>  2 


*32 


UNIVTIRSAL  RECEIPT  BOOK, 


lober  and  March.  I'lie  most  usual  time  of  pro- 
curing the  cuttings  is  in  March,  when  the  hops  are 
cut  8n<l  dressed.  As  to  the  manner  ot"  planting 
tlie  sets,  thxi;e  sliould  be  five  good  sets  i)lanted  in 
every  tiill,  one  in  the  middle,  and  the  rest  round 
about,  sloping.  Let  llieni  be  pressed  close  with 
the  h"nd.,  and  covered  w  ilh  fine  earth;  a  stick  shoi'lil 
^e  placed  on  each  side  of  the-  hill  to  secure  it. 
To  form  a  new  plantation. 

The  best  melliod  is,  to  have  cuttings  from  ap- 
pi-oved  stock,  planted  out  the  year  before  they  are 
■■santed,  in  the  hop-ground;  as  the  use  of  plants 
instead  of  cuttings,  not  only  gains  a  year,  but  are 
more  certain  lo  nourish.  A  small  piece  of  moist 
'and  is  sufficient  to  raise  ]>lants  for  many  acres, 
and  at  little  expense.  If  the  giound  be  in  grass, 
pare  and  dig  in  the  pods;  work  the  land  with  a 
spade,  and  stt  it  out  into  ridges  of  3^  yard>  wide, 
and  two  yards  between  each;  having  a  strij)  .f  grass, 
(called  a  pillar,)  next  every  ridge,  and  an  open 
drain  between  every  two  pillars,  the  depth  of 
which  must  vary  according  to  the  soil,  some  being 
less  than  one  foot,  and  others  nearly  four  feet  in 
<lepth.  Tliree  rows  of  plants,  or,  as  they  are 
termed,  hills,  are  made  upon  each  ridge,  which 
should  intersect  each  other;  they  are  generally  2 
yarJs  distant  in  the  rows,  so  that  aiiout  1300  are 
the  usual  number  of  hills  in  a  statute  acre  Sm;dl 
sticks  are  proper  lo  tie  the  binds  up  to,  the  first 
year,  then  small  poles  for  a  year  or  two;  the  size 
of  which  should  be  gradually  increased.  Some 
set  2  poles  to  every  hill,  which  is  prcper  fur  ground 
producing  luxu-iant  binds;  but  on  clay  land  three 
poles  are  set  in  a  triangular  form  to  the  hills  on 
the  two  outside  rows  of  each  ridge,  and  only  two 
in  the  middle  row.  Many  additional  poles,  longer 
than  the  rest,  called  catcii-poles,  are  also  set  to 
take  the  binds  as  they  run  beyond  the  lesser  poles. 
Where  the  bind  is  weak,  three  heads  are  commonly 
trained  up  each  pole;  though  two  are  better,  if 
strong.  It  the  ground  intended  for  a  new  planta- 
tion is  not  clean  from  couch-grass,  a  complete  fal- 
low is  essential,  whether  it  is  grass  or  stubble;  and 
a  crop  of  turnips  may  1>e  taken  to  advantage,  if 
the  land  is  proper  lor  their  growth,  and  can  be 
made  clean,  as  hops  are  planted  in  March. 
To  take  up  hop-ground. 

The  following  are  termed  the  annual  orders: — 
Digging  the  ground  complelely  over;  hoeing  the 
earth  from  the  hills,  and  cutting  oft"  the  stock  a 
little  above  the  root,  which  are  called  pickling  and 
cutting;  poling,  which  is  carrying  the  poles  "from 
the  stacks,  and  setting  them  down  to  the  hills  with 
a  round  implement,  shod  with  iron,  and  called  a 
poy,  having  a  crutch  at  the  top,  and  a  peg  through 
the  middle  to  tread  upon;  tying  the  binds  round 
the  poles  with  rushes,  and  pulling  up  the  super- 
fluous binds;  hoeing  the  ground  all  over  with  a  hoe 
of  large  dimensions;  wheeling  and  laying  manure 
upon  every  hill;  covering  the  manure  with  the  soil, 
VN'hicn  is  done  by  scraping  the  ground  over  with  a 
hoe,  and  is  called  hillii:g;  a:jd  stacking,  which  is 
carrying  and  setting  up  the  poles  into  heaps  or 
stacks,  after  the  crop  has  been  taken. 
lixtra-ioorks. 

As  the  preceding  are  termed  the  ordinary,  so 
the  following  are  called  the  extra-works,  as  not 
bting  included  in  the  yearly  bargain  with  the  men 
by  tht  generality  of  planters,  and  some  of  them 
are  done  only  by  the  very  best  managers.  On 
clayey  ground,  either  the  earth  ougiu  to  be  bared 
off  the  liills,  and  a  covering  of  good  manure  ap- 
plied lo  tiiem  previous  to  digging,  which  will  re- 
quire from  1'2  lo  15  tons  per  acre;  or  from  '20  lo 
25  tons  of  manure,  or  a  greater  quantity  of  fresh 
earth  '  whon  the  ground  wants  condition^  should 


be  wheeled  and  spreaa  all  over  the  ridges.  It  i| 
not  improper,  in  some  cases,  lo  pursue  these 
methods  alternately;  but  on  boggy  and  very  rich 
ground,  the  larth  only  can  be  applied  with  advan- 
tage. The  drains  should  be  scoured  out  yearlv  on 
very  wet  groimd;  and  what  is  thrown  out  isalwavs 
intermixed  with  the  soil  in  digging;  on  drier  soils 
this  is  done  every  second  or  third  year,  and  oc 
very  dry  land  it  is  scarcely  necessary  lo  do  it  al 
all.  Recruiting  the  stock  by  planting,  where  any 
hills  have  failed,  is  done  at  little  cost  in  well-man- 
aged plantations,  as  there  are  seldom  many  at  once 
in  those.  If  there  is  any  couch-grass,  it  shouhl  be 
digged  out  with  ihree-jironged  forks  in  Marcn, 
and  carried  off  the  ground.  The  renewal  of  poles 
requires  from  one  lo  two  hundred  per  acre  every 
year.  If,  when  >.iie  binds  first  appear,  they  are 
eaten  by  slugs,  a  handful  of  malt  culm,  or  saw- 
dust, is  sometimes  laid  round  each  hill,  wliich  they 
cannot  travel  over;  and  should  tlies  or  ants  attack 
them,  soot  is  the  best  preventive.  The  carrying 
in  and  setting  catch-poles  varies  much  as  to  num- 
ber, as  some  set  fewer  than  one  hundred,  and 
others  five  or  six  hundred  per  acre.  Moving  the 
drains  and  pillars  is  generally  done  once,  but  twice 
moving  is  better,  (whether  the  grass  be  made  into 
fodder,  or  is  suffered  to  fall  into  the  drains  foj 
manure,)  as  then  no  seeds  scatter  on  the  ground. 
Extra-hoe  once  before  the  hilling,  and  once  after. 
After  high  w  inds,  many  poles  are  broken  dowt.^ 
which  should  be  set  up  again  soon. 

J\'Ianiire  proper  for  hop-aillnre. 

As  to  the  manure  most  proper  for  ihe  hop-cul- 
ture, good  stable  dung  is  much  used,  and  is  pre- 
ferred to  the  manure  made  by  beasts,  as  the  laltei 
encourages  ants  on  strong  ground.  Woollen  ragi 
are  the  best  for  forcing  a  luxuriant  birwl,  and  if 
used  with  judgment,  are  excellent  for  clayey 
ground;  but  they  are  apt  to  make  the  hops  small, 
if  loo  many  are  used.  Malt  culm,  and  dove  ma- 
nure are  excellent,  and  one  complete  dressing  w  ilh 
lime  is  very  serviceable  for  strong  ground. 
'J'o  pick  hops. 

When  the  crop  is  ripe,  a  proper  number  of 
pickers  are  procured,  for  whom  are  provided  lighi 
wooden  frames,  called  binges;  they  are  clothed  w  ith 
hop-bagging,  into  which  the  hops  are  picked  off 
tiie  poles  by  women  and  children,  having  them 
brought  by  men,  wijo  take  ihem  up  by  cutting  the 
binds  about  a  foot  above  the  ground,  and  drawing 
up  the  poles  by  an  instrument  called  a  dragon. 
Each  binge  has  from  4  to  6  pickers,  and  a  man  at- 
tends to  one  or  two  binges,  according  lo  the  crop; 
he  strips  the  binds  from  the  ])oles  as  niey  are  pick- 
ed, and  lays  theiu  in  heaps  ready  for  stocking;  he 
also  carries  the  hops  lo  the  kilns,  if  near;  or  to  a 
cart,  as  they  are  measured  from  the  binge.  The 
number  of  binges  employed  vary  with  the  crop 
and  kiln-room;  about  one  loan  acre  is  usual.  The 
hops  are  taken  out  of  the  binges  with  a  basket 
which  holds  6  Winchester  pecks. 
Another  mt.hoil. 

The  most  convenient  way  of  picking  them  ij 
into  a  long  square  frame  of  wood,  with  a  cloUi 
hanging  on  tenter-hooks  within  it,  to  receive  the 
hops  as  ihey  are  picked. 

They  must  be  picked  very  clean,  free  from  leaves 
and  stalks;  and  at  there  shall  be  occasion,  2  or  3 
limes  in  a  day,  the  frame  must  be  emptied  into  a 
hop  bag  made  of  coarse  linen  cloth,  and  carried 
immediately  to  the  oast  or  kiln,  in  order  lo  be 
dried:  for  if  they  should  be  too  long  in  the  bag, 
they  will  be  apt  to  heat  and  be  discoloured.  If  the 
Weather  be  hot,  there  should  no  more  poles  be 
drawn  than  can  be  picked  in  an  hour,  and  they 
should  be  gathered  in  fair  weather,  if  >'  can  l>e; 


HUSBANDRY. 


S43 


and  when  the  hops  are  dry;  tliiswill  save  some  ex- 
pense in  firing,  and  preserve  their  colour  better 
when  they  are  dried. 

To  dry  Imps. 

The  best  method  of  drying  hops  is  with  char- 
coal on  an  oast  or  kiln,  covered  witli  hair-cloth  of 
tlie  same  form  and  fashion  that  is  used  for  drying 
malt.  The  kiln  ougiit  to  be  square,  and  may  be  of 
U),  12,  14,  or  16  feet  over  at  the  top,  where  the 
hops  are  laid,  as  the  plantation  requires,  and  the 
mom  will  allow.  There  ought  to  be  a  due  pro- 
])ortion  between  the  heigh:  and  breadth  of  the  kiln, 
and  the  l)eguels  of  the  steddle  where  the  fire  is 
kept,  viz.  if  tlie  kiln  be  12  feet  squar*  on  the  top, 
it  ought  to  be  9  feet  high  from  the  fire,  and  the 
steddle  ought  to  be  6  feet  and  a  half  square,  and  so 
proportionable  in  other  dimensions. 

The  hiips  must  be  spread  even  upon  the  oast,  a 
foot  thick  or  more,  if  the  depth  of  the  curb  will 
allow  it;  but  care  is  to  be  taken  not  to  overload  the 
oast  if  the  hops  are  green  or  wet.  The  oast  ougiit 
to  be  first  warmed  with  afire  before  tlie  liops  are 
laid  on,  and  then  an  even  steady  fire  must  be  kept 
under  them;  it  must  not  be  too  fierce  at  first,  lest  it 
scorch  them;  nor  must  it  be  suffered  to  sink  or 
slacken,  but  rather  be  increased,  till  the  hops  are 
nearly  dried,  lest  the  moisture  or  sweat  which  the 
fire  has  raised,  fall  back  or  discolou*-  them. 

Wiien  tiiey  have  lain  about  nine  hours  they  must 
be  turned,  and  in  2  or  3  hours  more  they  may  be 
taken  off.  It  may  be  known  wiien  tiiey  are  well 
dried,  by  the  brittleness  of  the  stalks,  and  the  easy 
falling  oft"  of  the  hoii-leaves. 

To  bag  hops. 

As  soon  as  the  liops  are  taken  off  the  kiln,  lay 
them  in  a  room  for  tliiee  weeks  or  a  month  to  cool, 
give,  and  tougiieii;  for  if  they  are  bagged  immedi- 
ately they  will  powder,  but  if  they  lie  awhile,  (and 
tlie  longer  they  lie  the  better,  provided  they  are  co- 
vered close  with  blankets  to  secure  them  from  the 
air),  they  may  be  bagged  with  more  safety,  as  not 
ijeing  liable  to  be  broken  to  powder  in  treading; 
and  Ibis  will  make  them  bear  treading  the  better, 
and  the  harder  they  are  trodden  the  better  they 
will  keep. 

To  dress  hops. 

When  the  ground  is  dug  in  January  or  Februaiy, 
the  earth  about  the  hills,  and  very  near  them, 
ought  to  be  taken  away  with  the  spade.  About  the 
en(l  of  Februaiy,  if  the  hops  were  planted  the 
sjjring  before,  or  if  the  ground  be  weak,  they 
ought  to  be  di'essed  in  dry  weather;  but  if  the 
}j;round  be  strong  and  in  perfection,  the  middle  of 
March  will  be  a  good  time;  and  if  it  is  a[)t  to  pro- 
duce over  rank  binds,  the  beginning  of  April  may 
be  soon  enough.  Then  having  with  an  iron 
picker  cleared  away  all  the  earth  out  of  the  hill,  so 
as  to  clear  the  stock  to  the  principal  roots,  with  a 
sliarp  knife,  cutoff  all  the  shoots  which  grew  with 
tlie  binds  the  last  year;  and  also  all  the  young 
suckers,  that  none  may  be  left  to  run  in  the  alley, 
and  weaken  the  hill.  It  will  be  proper  to  cut  one 
p.art  of  the  stock  lower  than  the  other,  and  also  to 
cut  that  pan  low  that  was  left  higiiest  the  preceding 
year.  In  dressing  those  hops  that  have  been  planted 
the  year  before,  cut  off  both  the  dead  tops  and  the 
young  suckers  which  have  sprung  up  from  the 
sets,  and  also  cover  the  stocks  with  fine  earth,  a 
I  iiger's  length  in  thickness. 

I'o  pole  hops. 

Abo'it  the  middle  of  April  the  hops  are  to  be 
poled;  when  the  shoots  begin  to  sprout  up,  the 
])oles  must  be  set  to  tlie  hills  deep  in  the  ground, 
with  a  square  iron  picker  or  crow,  that  they  may 
lilt  better  endure  the  wind;  three  poles  are  sufii- 
cii  nt  for  one  hill.  These  should  be  placed  as  near 
the  hi. I  as  possible,  with  their  bending;  tops  turned 


outwards  from  the  hill,  to  prevent  the  binds  from 

entangling;  and  a  space  between  two  poles  ought  to 

be  left  open  to  the  south,  to  ai/mit  the  sunbeams. 

7'o  tie  hops. 

The  buds  that  do  not  clasp  of  themselves  to  tht, 
nearest  pole  when  they  are  grown  to  three  or  four 
feet  high,  must  be  guided  to  it  by  the  hand,  turn- 
ing them  to  the  sun,  whost.  course  they  will  always 
follow.  They  must  be  bou.id  with  withered  rushes, 
but  not  so  close  as  to  h»<ider  them  fiom  climling 
up  the  pole.  I'his  continue  to  do  t  1  all  the  p.iles 
are  furnished  witl.  oinds,  of  which  two  or  three 
are  enough  for  a  pole;  and  all  the  sprouts  and 
binds  that  there  are  no  occasion  for,  are  to  be 
plucked  up;  but  if  the  ground  is  young,  then  none 
of  these  useless  binds  should  be  plucked  up,  but 
should  be  wrapped  up  together  in  the  middle  of 
the  hill. 

To  gather  hops. 

About  the  beginning  of  July,  hops  begin  to  blow, 
and  will  be  ready  for  gathering  about  Bartholo- 
mew-tide. A  judgment  may  be  made  of  their 
ripeness  by  their  strong  scent,  their  hardness,  and 
the  brownish  colour  of  their  seed.  When  by  thes«; 
tokens  they  appear  to  be  ripe  they  must  be  picked 
with  all  the  expedition  possible;  for  if  at  this  time 
a  storm  of  wind  should  come,  it  would  do  them 
great  damage,  by  breaking  the  branches,  and  bruis- 
ing and  discolouring  the  hops;  and  it  is  very  well 
known  that  hops,  being  ])icked  green  and  bright, 
will  sell  for  a  third  more  than  those  wliich  are 
discoloured. 

To  cidtivate  the  madder  plant. 

The  ground  is  ploughed  deep  in  autumn,  and 
again  in  March;  and  then  laid  up  in  ridges,  eight- 
een inches  asunder,  and  about  a  foot  higTi.  About 
the  beginning  of  April  the  ground  is  opened  where 
the  old  roots  are  planted,  and  the  side  shoots  taken 
off,  which  are  transplanted  immediately  upon  the 
new  ridges,  at  about  a  foot  distance,  where  they  re- 
main two  seasons;  at  Michaelmas,  when  the  tops 
of  the  plants  are  decayed,  the  roots  are  taken  up. 
This  method  of  planting  in  ridges,  is  only  neces- 
sary in  wet  land.  If  all  the  horizontal  roots  are 
destroyed  from  time  to  time,  it  will  cause  the  large 
downright  roots  to  be  much  bigger,  in  which  the 
goodness  of  this  plant  chiefly  consists.  After  the 
madder  roots,  the  only  parts  of  the  plant  used  by 
dyers,  are  taken  up,  they  are  kiln-dried,  and  then 
reduced  to  powder  by  a  mill.  Previously  to  the 
grinding  they  are  carefully  assorted. 

The  fine  quality  of  madder  is  distinguished  by 
its  being  of  .t  bright,  lively,  light  colour,  well 
ground,  without  ar.y  coarse  parts  proceeding  from 
the  peelings.  Fresh  is  always  more  valuable  than 
old  madder.  It  should  be  kept  close  to  [)revent 
the  access  of  air,  as  its  virtue  evaporates  when  ex- 
posed. 

Madder  is  principally  cultivated  in  Holland, 
Germany,  and  France,  especially  the  former  place, 
where  it  grows  in  greater  abundance  than  in  any 
other  part  of  the  world.  The  turkey  madJer  root 
is  princi[)ally  cultivated  about  Smyrna.  This  [ilant 
may  be  propagated  either  by  oft'sets  or  seeds.  On 
a  light  thin  soil  the  culture  cannot  be  carried  on  tc 
any  profit:  that  soil  in  which  the  plant  delights  is 
a  rich  sandy  loam,  three  feet  or  more  in  depth. 

The  ground  being  first  made  smooth,  is  divided 
into  b'^ds  four  feet  wide,  with  alternate  alleys,  halt 
as  broad  again  as  the  beds.  In  each  alley  is  a  shal- 
low channel  for  irrigating  the  whole  field,  &cc.  that 
that  part  of  the  alley  that  is  njt  otherwise  engaged 
may  be  sown  with  legumes.  The  madder-seed  is 
sown  broadcast  in  the  proportion  of  from  25  to  3C 
lbs.  per  acre  about  the  end  of  April,  in  a  fort- 
night or  three  weeks  the  young  plants  begin  to 
appear,  and  from  this  time  to  the  mouth  oi  *ep 


344 


UlSnVERSAL  RECEIPT  BOOK. 


tember,  care  must  be  taken  to  keep  the  ground 
well  watered  anJ  free  frcm  weeds.  If  the  plants 
are  examined  in  autumr.  tiiey  will  be  found  to  be 
surrounded  with  small  yellow  offsets  at  the  dejith 
••f  two  inches,  and  early  in  September,  the  earlb 
from  the  alleys  is  to  be  ilnsc  out  and  laid  over  the 
plants  of  madder  to  the  height  of  two  or  three 
leev.,  with  this  the  first  year's  o])eration  finishes. 

The  sffond  year's  work  begins  in  May,  with 
giving  the  beds  a  thorough  weeding;  and  care  mu:)t 
be  taken  to  supply  them  witii  plenty  of  water  dur- 
ing summer.  In  September,  the  first  crop  cf  seed 
will  be  ripe,  at  which  time,  the  stems  of  tbc  plants 
may  be  mown  down,  and  tlie  roots  covered  a  few 
inches  with  eailh,  taken  as  before  out  of  the  alleys. 
The  weeding  should  take  place  as  early  as  possi- 
ble in  the  spring  of  the  third  year;  and  the  crop, 
instead  of  being  left  for  seeds,  may  be  cut  three 
times  during  summer  for  green  fodder,  all  kinds  of 
cattle  being  remarkably  fond  of  it.  In  October, 
the  roots  are  taken  up,  tlie  offsets  are  carefully 
separated,  and  immediati-Iy  used  to  form  a  new 
plantation;  and  the  roots,  after  being  dried,  are  sold 
either  without  further  preparation,  or  ground  to  a 
<5oarse  powder,  and  sprinkled  with  an  alkaline  ley. 
The  roots  lose  four-fifths  of  their  weight  in  diy- 
ing,  and  the  produce  of  an  acre  is  about  2000  lbs. 
of  diy  saleable  madder. 

Use  of  madder. 
The  principal  use  of  maihler  is  in  dying.  It 
gives  out  its  colour  both  to  water  and  rectified  s])i- 
rit;  the  watery  tincture  is  of  a  dark  dull  red;  the 
spirituous  of  a  deep  bright  one.  It  imparts  to 
woollen  cloth,  prepared  with  alum  and  tartar,  a 
very  durable,  though  not  a  very  beautiful  red  dye. 
As  it  is  the  cheapest  of  all  red  drugs,  that  give  a 
lurable  colour,  it  is  the  principal  one  commonly 
made  use  of  for  ordinary  st'iffs.  Sometimes  its 
dye  is  heightened  by  the  addition  of  Brazil-wood, 
and  sometimes  it  is  employed  in  conjunction  with 
the  dearer  reds,  as  cochineal,  for  (ienii-scarlets, 
and  demi-crimsons.  Madder-root  is  sometimes 
employed  in  medicine  as  an  emmenagogue.  When 
the  madder  is  given  lo  animals  with  iheir  food,  it 
produces  a  curious  phenomenon,  namely,  tinging 
their  bones  with  red.  The  bones  of  young  pigeons 
will  be  thus  tinged  of  a  rose-colour  in  twenty-four 
hours,  and  of  a  deep  scarlet  in  three  days;  but  the 
bones  of  adult  animals  will  be  a  fo'tnight  in  ac- 
quiring a  rose-colour. 

Best  method  ofhay-mak'ui^. 
Instead  of  allowing  the  hay  to  lie,  as  usual  in 
most  places,  for  some  days  in  the  swathe,  after  it 
is  cut,  never  cut  hay  but  when  the  grass  is  quite 
dry;  and  then  make  the  gatherers  follow  close 
upon  the  cutters;  put  it  up  immediately  into  small 
cocks  about  three  feet  high  each,  and  of  as  small  a 
diameter  as  they  can  be  made  to  stand  with;  al- 
ways giv'ng  each  of  them  a  slight  kind  of  thatch- 
ing, by  drawing  a  few  handsful  of  the  hay  from  the 
bottom  of  the  cock  all  round,  and  laying  it  ligiitly 
Upon  the  top,  with  one  of  the  endts  hanging  down- 
wards. This  is  done  with  the  utmost  ease  and  ex- 
pedition; and  when  once  in  that  state,  the  hay  is, 
in  a  great  measure,  out  of  danger;  for  unless  a  vio- 
lent wind  should  arise  immediately  after  the  cocks 
are  put  up, nothing  else  can  hurt  the  hay;  as  no  rain, 
however  violent,  can  penetrate  into  these  cocks 
but  for  a  very  little  way;  and  if  they  are  dry  put 
up,  they  never  sit  together  so  closely  as  to  heat; 
although  tiiey  acqu're,  in  a  day  or  two,  such  a  du- 
pree  of  firmness,  as  to  be  in  no  danger  of  being 
o'-ertunied  by  wind  after  that  time,  uidess  it  blows 
a  hurricane. 

In  these  cocks  allow  Iht-  hay  to  remain  until,  upon 
nspection,  tlie  farmer  judges  it  will  kee[)  in  pretty 
»arge  tramp  cocks  (which  is  usually  in  a  week  or  I 


two  accordmg  as  the  weather  is  more  or  less  f*- 
vourable),  when  two  men,  each  with  a  long  pronged 
pitchfork,  lift  up  one  of  these  small  cocks  between 
them  witb  the  greatest  ease,  and  carry  them  one 
after  another,  to  the  place  where  the  tramp-cock  is 
to  be  built:  and  in  this  manner  proceed  over  the 
'  field,  till  the  whole  is  finished. 

JMode  of  hay-making  in  Yorkshire. 

Rippling  clover  or  seeds,  has  been  piactisro 
about  forty  years,  in  the  neighbourhood  of  Borough- 
bridge.  Ii  is  found  to  answer  much  better  than 
the  method  of  making  ii.to  cocks. 

The  clover  is  cut,  and  after  it  has  lain  four  or 
five  days  in  the  swathe,  till  it  is  sufficiently  drv', 
the  hay-maker,  with  a  rake,  rolls  U[)  a  sufficient 
quantity  to  form  a  ripple,  which  is  set  up  in  the 
form  of  a  cone.  Taking  a  few  of  tiie  longest  straws, 
he  twists  them  round  the  top,  which  forms  the 
point  of  the  cone,  keeps  the  ripple  compact,  ar.d 
shoots  off  the  rain.  In  taking  u[)  the  clover  from 
the  swathe,  and  forming  the  ripple,  it  is  necessary 
to  keep  the  upper  or  dry  part  inwards:  by  that 
means  it  is  much  sooner  dry,  and  in  a  fit  slate  for 
the  stack.  It  is  generally  necessary  for  clover  to  re- 
main 5  or  6  days  in  the  ripple  before  it  is  put  into 
the  stack;  but  that  depends  on  the  state  of  the 
weather.  There  is  no  occasion  to  untie  the  rip- 
[iles.  The  method  of  rippling  is  not  so  expensive 
as  cocking;  it  is  much  superior  both  in  wet  and 
di-y  seasons — not  so  liable  to  be  injured  by  the 
wet — much  sooner  dry,  and,  of  course,  of  a  better 
quality,  and  more  nourishing  for  cattle.  Each 
ripple  will  weigh,  when  dry,  about  4  or  5  lbs.  they 
should  not  be  made  too  large.  Except  whei-e 
meadow  grass  is  very  long  it  would  not  be  practi- 
cable to  ripple  it,  and  is  very  rarely  done  in  York 
shire.  The  practice  of  rippling  is  simple;  attended 
with  little  trouble  or  ex[)en3e;  and  whenever  tried, 
will  recommend  itself. 

To  manage  cnt  grass  for  hay. 

Grass,  when  cut  for  hay,  ought  to  be  quickly 
raked,  in  order  that  its  powers  may  reither  be  ex- 
hausted by  the  sun,  nor  dissi[>ated  by  ;he  air.  In 
the  first  sla,'",  small  cocks  are  preferable,  and  on 
after  days,  these  may  be  gathered  into  large  ones 
or  hand  ricks,  by  which  method,  the  hay  is  equal- 
ly made,  and  properly  sweetened.  After  standing 
8  or  10  days  in  these  ricks,  according  to  the  nature 
of  the  weather,  hay  may  be  carted  liome,  and  built 
in  stacks  of  sufficient  size  for  standing  through  the 
winter  months. 

Importance  of  straw  in  husbandry. 

This  is  a  oubject  that  has  not  hitherto  been  so 
much  attended  to  as  its  importance  desei-ves. 

Though  many  useful  observations  on  straw  are 
occasionally  introduced  in  agricultural  writings, 
and  though  its  value,  as  the  basis  of  future  crops 
is  fully  admitted  by  every  intelligent  farmer,  yet 
the  subject  has  seldom  been  professedly  treated  of 
at  any  length:  we  shall  endeavour,  therefore,  to 
compress  the  most  important  particulars  connected 
with  it,  under  the  following  heads: — 

1.  The  weight  of  straw  produced  on  an  average 
of  the  different  crops  of  grain  and  pulse,  per  stat- 
ute acre. 

2.  The  value  of  the  different  kinds  of  sU-aw, 
I  and 

j      3.  The  various  uses  to  which  each  kind  of  straw 

is  applicable. 

Wei^'ht  ofstra-ui  prodticed  by  the  different  crops. 

The  quantity  of  straw  per  ac;"e,  differs  according 

to  a  variety  of  circumstances;  as,  1.  The  species  ol 

grain,  whether  wlieat,  barley,  oats,  &c.;  2.  The  dif- 

fereni.  kinds  of  the  same  grain;  3.  The  season  (fo* 

I  in  dry  seasons  the  (juanlity  is  less  than    in  moiot)- 

I  4.  The  soil,  for  in  lerlile  soils  l.he   straw  is   more 

I  abundant  than  in  poor  ones;  5.  The  season   when 


HUSBANDRY 


34.*) 


the  ser'd  is  sown,  fur  spring  sown  whent  has  less 
St. -aw  than  the  winter  sown;  and,  6.  The  manner 
in  which  the  straw  is  cut,  for  an  inch  or  two  at  the 
root-end  of  the  straw  makes  a  great  addition  to  the 
dungliili. 

From  a  statement  by  Mr  Young,  it  wouhl  appear, 
that  tlie  average  prnfiuce,  in  straw,  of  all  llie  dif- 
ferent fro|)S,  stubhie  included,  ma}'  be  calculated  at 
1  ton,  7  cwt.  per  English  acre;  but  that  is  rejecting 
the  weaker  soils. 

It  is  calculated  by  Mr  Hrown,  of  Markle,  tliat 
on  an  avei'ige   of  years,    the    produce   of  straw   in 

food  land,  and  under  tolerable  management,  will 
e  nearly  >n  the  following  proportion,  per  English 
aci'e" 


Stones 

Wheat, 

160 

Beans  and 

peas, 

130 

Oats, 

1.30 

Barley, 

100 

Total  520 

Or,  at  an  average  of  these  crops,  130  stone  per 
acre,  '2-2  lbs.  avoirdupois,  per  stone;  in  all  2860  lbs. 
or  1  ton,  5  cwt.  2  quarters  and  4  lbs. 

It  may  be  safely  estimated,  that  on  an  average  of 
years,  well  cultivated  and  fertile  soils,  when  the 
ca-op  is  carefully  cut  down,  will  annually  produce, 
on  the  average  of  the  crops  above  mentioned,  and 
taking  the  average  of  the  kingdom,  I  ton,  5  cwt. 
per  English  acre. 

Value  of  the  different  kinds  of  straw. 

The  intrinsic  value  of  straw  must  vary  materi- 
ally, according  to  its  leading  properties,  the  quan- 
fity  of  manure  into  which  it  may  be  converted  by 
littering,  or  its  fitness  to  be  employed  as  tli:itcli, 
these  being  the  chief  uses  to  which  it  is  applica- 
ble; but,  in  general,  its  price  depends  on  its  vicinity 
to  large  towns,  it  is  o.dy  in  situations  where 
foi-eign  manure  can  be  procured  easily,  and  at  a 
ciliea[ier  rate  than  by  converting  the  straw  raised 
upon  the  farm  into  dung,  that  the  sale  of  straw  is 
ever  permitted.  Straw  is  generally  dearer  in  Lon- 
don, and  its  neighbourhood,  than  in  any  other  part 
of  the  kingdom.  It  is  sold  there  by  the  load, 
which  consists  of  36  trusses,  of  36  lbs.  each,  or 
1296  lbs.  in  all.  Two  leads  of  wheat-straw  per 
aoie  are  reckoned  a  tolerable  crop. 

As  straw  is  rarely  permitted  to  be  sold,  being 
usually  employed  in  maintaining  winter  stock,  the 
real  value  of  the  article,  to  tiie  farmer,  is  but  in- 
considerable, deperdiiig  upon  the  quantity  and 
(jualiiy  of  the  dung  it  produces.  So  little  is  it 
thought  necessary  accurately  to  ascertain  the  value 
of  straw,  that  in  several  cases  it  has  been  given  by 
tlie  outgoing  to  the  incoming  tenant,  as  an  equiva- 
lent for  the  expense  of  harvesting,  thrashing,  and 
marketing  the  last  crop.  It  is  often  thought  in- 
sntiicient  to  cover  even  that  expense,  and  a  tarther 
abatement  is  allowed  on  the  price  of  the  grain. 

Varions  purposes  to  -which  straw  is  applicable. 

The  subject  of  feeding  with  straw  will  be  belter 
undeistood  by  considering  the  specific  properties 
of  the  different  kinds  of  straw  employed  in  feed- 
rng  stock,  and  the  rules  that  ought  to  be  observed 
when  stock  are  ted  with  that  material. 
If 'heat  itraiv. 

This  kind  of  straw,  from  its  strength,  is  con- 
sidered to  be  peculiarly  calculated  both  for  litter 
and  thrashing;  and,  indeed,  wherever  the  practice 
Cf  cutting  straw  into  chaft",  for  mixing  with  corn 
for  horses,  prevails,  wheat  straw  is  preferred. 
When  given  to  tattle  or  horses,  it  is  sometimes  cut 
into  chaff,  and  eitiier  given  raw  in  that  slate,  or, 
vhal  is  gi-eatly  preferred,  steamed  with  other  food, 
in  particular  with   potatoes. 

In  o>-der  to  improve  wheat  straw  us  fodder,  it  is 
'i    1' 


the  practice,  in  some  parts  of  England,  to  cut  the 
grain  rather  greener  than  in  Scotland,  which  pre- 
serves more  of  the  natural  juices,  and  consi-quentlj 
makes  the  fodder  better.  Some  of  the  best  farmers 
were  accustomed  to  cut  wheat  mucii  earlier  than 
common  in  their  respective  districts.  One  tf 
these  was  a  miller  in  Norfolk,  who  occupied  a  large 
farm,  wh.ere  he  always  cut  his  wheat  several  dav^ 
before  any  one  else  thougiit  of  beginning,  well 
knowing  the  good  consequences  in  the  value  of  the 
grain.  It  must  also  be  less  aj)!  to  be  injured  by 
shaking  or  harvesting. 

Oat  straw. 

Among  the  cnlmifei-ous  grains,  the  straw  of  the 
oat  is  considered  to  be  the  best  tochler,  when  given 
uncut.  It  is  well  known,  indeed,  that  oat  straw, 
during  the  winter  season,  is  almost  universally 
given  instead  of  hay,  in  all  the  best  cultivatwl 
counties  of  Scotland,  during  the  winter  months, 
though  that  of  peas  and  beans  is  certainly  pre- 
ferred where  both  are  grown. 

In  some  districts  farmers  cut  oats  in  the  .straw 
into  a  species  of  fodder,  which  is  called  "cut 
meat."  This  is  given  not  only  to  horses,  but  to 
cattle,  especially  fattening  cattle.  It  is  thought  to 
give  not  otdy  fatness  but  a  fineness  of  skin  to  all 
sorts  of  stock. 

Bean  straw. 

If  well  harvested,  this  straw  forms  a  very  hearty 
and  nutritious  kind  of  food  for  cattle  in  the  winter 
season.  Both  oxen  and  horses,  «  hen  duly  supplied 
with  oats,  in  ])roportion  to  the  work  they  have  to 
execute,  thrive  well  on  it;  and  the  reduced  parts, 
or  what  is  termed  in  England  the  coving-chaff, 
is  found  valuable,  as  a  manger  food,  for  the  labour- 
ing teams;  wiien  blended  with  other  substances,  it 
is  probable  that,  in  particular  cases,  the  stems 
might  be  cut  into  chaff  with  advantage;  but  when 
made  use  of  in  these  methods,  it  should  he  used  as 
fresh  as  possible  after  being  thrasiied.  A  mixture 
of  bean  straw,  (which  by  itself  is  rather  dry,)  and 
of  peas-haum,  which  is  sweet  and  nourishing, 
makes  excellent  fodder. 

But  though  this  straw,  more  especially  when 
mixed  with  peas-haum,  is  of  great  value  as  fodder 
to  the  working  stock  of  the  farm,  it  does  not  suit 
well  with  riding-horses,  as  it  is  apt  to  hurt  their 
wind.  In  some  horses,  both  bean-straw  and  peas- 
haum  are  apt  to  occasion  colic  pains,  or  the  dis- 
ease which  is  provincially  called  bolts,  probably  oc- 
casioned by  ilatidency.  For  this  disease,  about 
half  an  ounce,  or  a  table-spoontul  of  laudanum,  is 
found  to  be  a  good  remedy. 

I'eas  straw. 

In  Scotland,  the  haum  of  i)eas  is  used  as  foddei 
for  working-horses  instead  of  hay;  and  waen  well 
harvested,  forms  a  very  excellent  provender,  inso- 
much that  it  is  considered  to  be  of  almost  equal 
value  to  the  grain  itself. 

Tare-straw  or  hai/. 

This  is  an  article  strongly  recommended  by  son>e 
farmers;  for  when  the  land  has  been  dunged,  ard 
the  seed  good,  the  produce  is  considerabh.-.  The 
crop  should  be  cut  as  soon  as  the  blossoms  oegin  t» 
fall  off,  or  the  pods  to  form;  and  the  whole,  convert- 
ed into  hay-tares,  require  a  great  deal  of  sun  to 
cure,  and  rain  is  very  injurious  to  them.  Ii  would 
be  a  good  plan  to  mix  them  with  dry  straw,  which 
would  improve  both. 

Rules  regarding  the  corjsumpUon  of  straw  injccd' 
iiig  cattL. 

Straw  is  much  used  in  the  feeding  of  cPttle  in 
Scotland;  and  there  can  be  no  doubt  that  cXen  will 
feed  well  on  straw  and  turniiis,  if  llie  straw  be  gooiL 
It  is  recommended,  in  all  cases,  tliat  ior  a  montli 
or  six  weeks  after  a  bullock  is  put  to  turnips,  straw 
oidy  should  be  give:i  with  them.    Hut  iu  the  moit- 


X 


3^6 


UNnT.RSAL  RECEIPT  BOOK. 


advanced  siagps  of  fattening,  liay  is  so  iwich  supe- 
'•ior,  tliat  it  slujuld  if  possible  be  supplied.  It  is 
wrtain,  at  the  same  time,  that  hay  is  a  verv  expen- 
sive food  for  stock,  and  ought  t(  be  saved  as  much 
Bs  possible  where  it  can  prudently  be  done.  It  is 
Well  known  that  a  full  allowance  of  tuniips  and 
straw,  during  the  winter  months,  will  lalten  better 
than  a  small  allowance  of  hay  in  place  of  the  straw. 
In  the  spring  hay,  which  retains  its  nutritive  juices 
longer  than  straw,  is  much  more  valuable,  both  for 
fattening  stock  and  feeding  horses;  and  it  is  there- 
fore the  practice  to  reserve  hay  for  ab  )ut  three 
months'  consumption  of  these  kinds  of  stock,  and 
for  no  others. 

Rules  for  feeding  horses  -with  straiv. 

In  regard  to  horses,  tney  seldom  get  any  hay  for 
three  months  in  winter;  but  with  straw  and  the 
corn,  which  must  always  be  given  them,  whether 
they  get  straw  or  hay,  they  not  only  plough  three- 
fourths  of  an  English  acre  per  day,  or  work  from 
seven  to  eight  hours  at  other  labour,  but  are  actu- 
ally full  of  flesh  and  vigour  when  sowing  commen- 
ces. They  must,  however,  have  hay  instead  of 
straw,  when  the  severe  labour  of  spring  takes 
place. 

When,  therefore,  farmers'  horses  are  so  much 
reduced  in  condition  as  to  be  unable  to  go  through 
tbe  severe  labour  of  spring,  it  is  owing  to  their 
not  having  got  a  sufficient  quantity  of  co'-n.  Peas 
and  bean-straw  certainly  make  the  best  fodder, 
when  not  injured  by  rain;  but  if  that  kind  of  straw 
is  damaged  in  harvest,  white  straw  is  to  be  pre- 
ferrevi, 

Rides  for  feeding  sheep  -with  straiv. 

There  is  no  food  of  which  shee[>  are  fonder  than 
peas-straw.  The  soil  of  the  pastoral  districts  in 
Scotland,  being  rarely  of  a  kind  calculated  for 
peas,  any  extensive  cultivation  of  that  grain  is  im- 
practicable; but  where  circumstances  are  favoura- 
ble to  that  crop,  peas  ought  to  be  cultivated,  were 
it  merely  for  the  straw,  as  it  would  enable  the  store- 
farmers  to  carry  on  their  system  of  sheep-farniing 
with  much  more  advantage.  Indeed,  the  same 
plan  migb*  be  advisable  in  other  districts.  It  might 
be  ]>roper  to  adil,  that  for  ewes  at  yeaning  time, 
lentil-liay  is  better  than  tare-hay  or  even  peas- 
Oaum. 

Miscellaiieous  rules  and  observations  regarding  the 
consumption  of  straw. 

On  turnip  farms  in  Scotland,  it  is  the  usual  prac- 
tice to  feed  horses  till  March,  where  the  hibour  is 
not  severe,  and  cows  through  the  winter,  with  oat- 
6traw,  whilst  the  fattening  and  straw-yard  cattle 
get  the  straw  of  wheat  and  barley.  If  any  peas  or 
beans  be  cultivated  on  the  farm,  that  straw  being 
given  to  the  horses,  a  part  of  the  oat-straw  may  be 
left  for  the  fattening  and  strr.w-yard  cattle.  Ui>on 
turnip  farms,  it  is  not  thouaht  profitable  to  cut  the 
greater  part  of  the  clovers  for  hay.  These  are  usual- 
ly eaten  by  sheep,  and  no  more  hay  saved,  than  what 
may  serve  the  horses,  cows,  and  fattening  stock,  for 
tJght  or  ten  weeks,  immediately  before  grass,  with 
a  small  tjuantity  occasionally  given  to  the  sheep  fed 
on  turnips. 

riie  expense  of  feeding  even  the  horses  alone, 
for  eight  months,  on  hay,  would  be  more  than  a 
farmer  can  well  afford;  at  the  same  lime  it  is  a  rule 
with  the  best  farmers,  to  give  hay  to  their  horses 
in  the  early  part  of  wintt  r;  then  peas  or  bean  straw, 
till  seed-time  commences  in  the  spring;  and  after- 
wards hay. 

Straw  keeps  much  better  unthrashed,  in  a  large 
stack,  man  in  a  barn.     Straw  in  general,  more  es- 

fiecially  white   straw,    is  found  to  lose  its  value  as 
odder,  in  whatever  way  it  may  be  kept,   after  the 
sharp  dry  breezes  of  the  sjjring  months  have  set  m. 
It  is  a  general  rule,  that  straw,  when  intended  to 


be  used  as  food  for  stock,  should  be  ^ven,  as 
speedily  as  possible,  after  it  is  thrashed.  'The 
thrashing  separates  and  exposes  it  so  much,  that  if 
kept  long,  it  is,  comparatively  speaking,  of  littl* 
value  as  fodder.  Lisle,  an  intelligent  writer  on 
agriculture,  and  a  practical  farmer,  states,  that  he 
found  cows  did  not  eat  straw  so  well  on  a  Monday 
morning,  as  they  did  the  rest  of  the  week,  because 
the  straw  was  not  fresh  from  the  flail.  Sti-aw, 
therefore,  should  be  constantly  made  use  of,  as 
soon  after  it  is  thrashed  as  possil)le;  for  by  keep- 
ing, it  becomes  either  musty,  or  too  di-y,  and  cat- 
tle do  not  eat  it,  nor  thrive  on  it  so  well.  It  can- 
not be  doubted  that  air  has  a  very  injurious  effect 
upon  all  kinds  of  fodder,  and  the  more  it  can  be 
kept  from  the  influence  of  the  sun  and  the  atmos- 
phere, so  much  the  better.  It  is  seldom  given  as 
fodder,  unless  to  straw-yard  cattle,  after  the  month 
of  March. 

When  clover  is  sown  with  grain  crops,  the  clover 
has  often  arrived  at  such  a  length,  as  to  mix  with 
the  straw  in  cutting  the  crop.  This  certainly  im- 
proves the  straw  in  good  harvests;  but  as  little  clo- 
ver as  possible  should  be  cut  with  the  straw,  as  't 
makes  it  very  difficult  to  secure  the  crop,  unless  '-t 
be  left  upon  the  ground  for  several  dav's. 
Straw  as  applicable  to  litter. 

Straw,  when  mixed  with  the  dung  and  the  urine 
of  cattle,  horses,  ko.  &c.  is  a  rich  and  excellent 
manure;  but  even  alone,  when  ploughed  in,  or  de- 
composed by  pure  simple  water,  it  is  of  use.  All 
the  various  sorts  of  straw  answer  the  purposes  of 
litter.  Some  farmers  contend  that  rye  straw  is  the 
best  litter;  others  prefer  the  straw  of  wheat,  which 
absorbs,  it  is  said,  so  much  urine  and  moisture, 
that  a  cart  of  wheat  straw  is  supposed  equal  in  value 
to  three  carts  of  well  made  dung.  In  England,  th"; 
straA-  of  pcus  and  beans  is  extremely  valuable, 
forming,  it  is  said,  when  well  broken  by  thrashing, 
a  desirable  litter  for  working  horses,  hogs,  and 
other  stock;  but  in  Scotland,  it  is  never  used  as 
litter,  unless  it  has  been  spoilt  by  bad  management^ 
or  a  most  tmseasonable  season  in  harvest,  as  its 
feeding  properties  are  there  so  well  known.  Lit- 
tering is  of  use,  not  only  for  converting  straw  into 
manure,  but  for  keeping  the  animals  warm  and  dry. 
In  fact,  cattle  cannot  be  soiled  on  clover,  or  fed  on 
turnips,  without  abundance  of  litter. 

There  are  fo'.r  modes  of  converting  straw  into 
dung,  by  littering  stock: — i.  In  stalls  or  stables; 
2.  In  hammels;  3.  In  fold-yards;  and  4.  In  open 
folds,  where  sheep  are  littered  with  straw. 

The  quantity  of  dung  pioduced  from  a  given 
quantity  of  straw,  depends  a  good  deal  upon  the 
kind  of  straw  that  is  used  (as  some  kinds  absorb 
much  more  moisture  than  others),  and  upon  the 
degree  of  care  employed  in  preparing  the  dung; 
Speaking  generally,  the  original  weight  Ci  straw 
may  be  tripleil,  if  the  maimfacturing  process  be 
properly  conducted,  and  the  dung  applied  to  ttie 
ground  before  its  powers  are  lessened  or  exhausted. 
The  quantity  of  dung  which  may  be  made  from  an 
acre,  especially  if  the  dung  arising  from  clover^ 
turnips,  and  hay,  consumed  on  a  farm,  is  included 
in  the  general  slock,  will  be  something  more  than 
four  tons;  consequently,  any  farm  of  decent  soil 
may  be  manured  at  the  rate  of  12  tons  per  acre, 
every  third  year,  from  its  own  produce,  provided 
the  corn  crops  are  cut  with  accuracy,  and  the  silraw 
manufactured  into  dr.ng,  in  a  husbandman^lik« 
manner. 

Straiv  as  applicable  to  thatching. 

For  many  ages  straw  was  the  commor.  material 
for  rooting  farm-buildings  und  cottages,  and  was 
formerly  made  use  of  even  in  tow  ns.  The  expense 
of  a  thalched  roof  is  not  great,  in  so  far  as  respects 
labour;  and  the  value  of  the  straw  is,  to  tbe  gro'\  er 


HUSBANDRY. 


SV, 


either  the  ,yrice  he  could  obtain  for  it,  or  tliat  oF 
tiie  dung  that  could  be  made  from  it,  as  the  kind 
used  for  thatch  is  seldom  used  as  fodder.  AVhert- 
economy  must  be  attended  to  in  the  buikfing  of 
cottages,  straw  is  taken  as  the  least  costly  material^ 
hut  in  tliese  days,  wlien  manure  is  so  extremely 
valuable,  as  little  straw  as  possible  should  be  spared 
for  other  purposes. 

The  durability  of  a  thatched  roof  is  likewise 
maintained.  A  good  coat  of  thatch  will  need  very 
little  repair  during  an  ordinary  lease.  But  care 
must  he  taken  that  the  straw  is  very  clean  thrashed. 
If  it  is  not,  the  grain  left  will  soon  spring,  and  in- 
troduce putrefaction,  and  encourage  vermin.  The 
thrashing  mill  renders  straw  less  fit  for  thatch  than 
when  it  is  thrashed  by  the  flail. 

In  Somersetshire,  wheat  is  oeldnm  tlirashed  with 
t'he  straw,  but  the  ears  are  cut  off,  and  the  straw, 
bound  in  sheaves,  and  tied  very  tight,  is  used  for 
thatching. 

Miscellaneous  uses  of  strew. 
It  is  well  known  that  various  articles  are  manu- 
fiictured  from  straw,  such  as  bonnets,  and  other  or- 
naments for  tiie  ladies.  Even  in  the  reoT'te  county 
of  Caitliness,  the  straw  manufacture  is  carried  on. 
Tlie  straw  is  prepared  in  London,  and  the  plait  is 
returned  to  that  market.  Straw-plaiting  is  the 
principal  manufacture  in  Bedfordshire.  The  quan- 
tity thus  used  is  very  considerable,  and  it  furnishes 
employment  for  numbers  of  persons  who  might 
otiierwise  with  difficulty  find  the  means  of  subsist- 
ence. 

la  some  districts  straw  mixed  with  clay  is  used 
for  building  the  walls  of  houses  or  gardens,  and 
with  the  same  mixture  for  the  roofs  of  liouses,  in- 
stead of  the  common  mode  of  thatching. 

In  districts  on  the  sea-shore,  it  is  common  for 
experienced  farmers  to  keep  in  reserve  a  conside- 
rable proportion  of  their  wheat  or  barley  straw,  and 
to  make  it  into  a  dunghill,  alternately  with  the  sea- 
w  ,re,  stratum  upon  stratum,  till  both  are  exhausted. 
This  is  an  excellent  plan,  where  the  sea-weed  can- 
not be  immediately  applit^d;  but  it  is  the  best  sys- 
tem to  plough  it  in,  when  obtained. 

Near  Gloucester  great  ijuantities  of  bean-haum, 
as  well  as  common  straw,  are  bougiit  up  at  a  potash 
manufactory,  and  burnt  for  the  ashes. 

Straw  is  also  used  for  stuffing  beds.  F'lr  that 
purpose,  the  chaff  of  oats  is  found  to  be  a  material 
not  much  inferior  to  ordinary  feathers;  and  being 
so  much  cheaper,  chaff  beds  are  almost  universally 
used  by  the  lower  orders  in  Scotland. 

Another  purpose  to  which  straw  is  applied,  is 
that  of  packing;  and  it  is  proper  to  observe,  that 
the  quantity  used  in  packing  china  and  stoneware, 
in  the  districts  where  these  manufactories  prevail, 
as  in  Staifordshire,  is  found  to  be  a  serious  injury 
to  the  farmer. 

The  most  recent  discovery,  connected  with  any 
straw  production,  is  that  of  the  Rev.  James  Hall, 
who  has  ascertained  that  every  bean-stalk,  accord- 
ing to  Its  size,  contains  from  20  to  35  filaments, 
which  are  of  a  nature  among  the  strongest,  and 
most  durable  hitheilo  discovered.  He  calculates 
that  on  an  average  there  are  about  200  lbs.  weight 
of  such  filaments  on  an  acre,  capable  of  being  ap- 
plied to  various  useful  purposes,  where  durability 
and  strength,  rather  than  fineness  and  delicacy,  are 
required. 

'J'o  under-dvain  clay  landi. 
This  operation  is  always  best  performed  in  spring 
or  summer,  when  the  ground  is  dry.  Main  drains 
ought  to  be  luade  in  every  part  of  the  field  where 
a  cross-cut  or  open  drain  was  formerly  wanted; 
they  ought  to  be  cut  four  feet  deep,  upon  an  ave- 
r;  ge.  This  completely  secures  them  from  the  pos- 
sibility of  t>eing  damaged  by  tl>  c  treading  of  hor- 


ses or  cattle,  and  being  s<.  lar  below  ttie  small 
drains,  olear  the  water  finely  out  of  them.  In  ever) 
situation,  pipe-tui-fs  for  the  main  drain,  if  thev 
can  be  had,  ar-e  preferable.  If  good  stiff  clay,  a 
single  row  of  pipe-turf;  if  sandy,  a  double  row. 
When  pii)e-turf  cannot  be  got  conveniently,  a  good 
wedge-drain  may  answer  well,  when  the  sub-soil 
is  a  strong,  stiff  clay;  but  if  the  sub-soil  be  only 
moderately  so,  a  thorn-drain,  with  couples  below, 
will  do  still  better;  and  if  the  sub-soil  is  verv  sandj'_ 
except  pipes  can  be  had,  it  is  in  vain  to  'attempt 
under-draining  the  field  by  any  other  method.  !t 
may  be  necessary  to  mention  here,  that  the  size  of 
the  main  drains  ought  to  be  regulated  according  to 
the  length  and  declivity  of  the  run,  and  the  quan- 
tity of  water  to  be  carried  off  by  them.  It  is  al- 
ways safe,  however  to  have  the  main  drains  large, 
and  pltnty  of  them;  for  economy  here  seldom 
turns  out  well. 

Having  finished  the  main  drains,  proceed  next 
to  make  a  small  drain  in  every  fuirow  of  the  field, 
if  the  ridges  formerly  have  not  been  less  than  15 
feet  wide.  But  if  ':hat  should  be  liie  case,  first 
level  the  ridges,  and  make  the  drains  iji  the  best 
direction,  and  at  such  a  distance  from  each  other 
as  may  be  thought  necessary.  If  the  water  rises 
well  in  the  bottom  of  the  drains,  they  ought  to  be 
cut  three  feet  deep;  and  in  this  case  would  drv  the 
field  sufficiently  well,  although  they  were  from  25 
to  30  feet  asunder;  but  if  the  water  does  not  draw 
well  to  the  bottom  of  the  drains,  two  feet  will  be  a 
sufficient  deepness  for  the  pipe  drain,  and  2|  feet 
for  the  wedge  drain.  In  no  case  ought  they  to  be 
shallower  where  the  field  has  been  previously  lev- 
elled. In  this  instance,  however,  as  the  surface 
water  is  carried  off  chiefly  by  the  water  sinking 
immediately  into  the  top  of  the  drains,  it  will  l.o 
necessary  to  have  the  drains  much  nearer  each 
other — say  from  15  to  20  feet.  If  the  ridges  are 
more  than  15  feet  wide,  however  broad  and  iri'egu- 
lar  they  may  have  been,  follow  invariably  the  line 
of  the  old  furrows,  as  the  best  direction  for  the 
drains;  and,  where  they  are  high-gathered  ridges, 
from  20  to  24  inches  will  be  a  sufficient  depth  foi 
the  pipe-drain,  and  from  24  to  30  inches  for  the 
wedge-drain.  Particular  care  should  be  taken  in 
cormecting  the  small  and  main  drains  together,  so 
as  the  water  may  have  a  gentle  declivity,  with  free 
access  into  the  main  drains. 

When  the  drains  are  finished,  the  ridges  are 
cleaved  down  uporf  the  drains  by  the  plough;  and 
where  they  had  been  very  high  formerly,  a  second 
clearing  may  be  given;  but  it  is  better  not  to  level 
the  ridges  too  much,  for  by  allowing  them  to  re- 
tain a  little  of  their  former  shape,  the  ground  being 
lowest  immediately  where  the  drains  are,  the  sur- 
face water  collects  upon  the  top  of  the  drains;  and, 
by  shrinking  into  them,  gets  freely  away.  After 
the  field  is  thus  finished,  run  the  new  ridges  across 
the  small  drains,  making  them  about  nine  or  ten 
feet  broad,  and  continue  afterwards  to  plough  the 
field  in  the  same  manner  as  dry  land. 

It  is  evident  from  the  above  method  of  draining, 
that  the  expense  will  vary  very  much,  according  tc 
the  quantity  of  main  drains  necessary  for  the  field, 
the  distance  of  the  small  drains  from  each  otlier, 
and  the  distance  the  turf  is  to  be  carried.  In  gene- 
ral, when  the  drains  are  about  20  feet  asunder,  ihe 
cost  will  be  about  'il,  2s.  per  acre,  for  cutting,  inc., 
and  ll.  Is.  per  acre  for  cartage  of  turf. 

The  advantage  resulting  from  under-draining,  b 
very  great;  for  besides  a  considerable  saving  annu- 
ally of  water  furrowing,  cross  cutting,  &cc.  the  land 
can  often  be  ploughed  and  sown  to  advantage,  both 
in  the  spring  and  in  the  fall  of  the  year,  when  other- 
wise it  would  be  found  quite  impracticable;  every 
species  of  drilled  crop,  such  as  beans,  potatoes. 


MS 


UNIVERSAL  RECEIPT  BOOK. 


turnips,  &c.  can    be  cultivated  successfully;  and 
evL.y  species,  both   of  green   and   white  crops,   is 
less  apt  to  fail  in  wet  and  untoward  seasons. 
Y'o  drain  lands. 

Wherever  a  burst  of  water  appears  in  any  parti- 
cular spot,  the  sure  and  certain  way  of  getting  quit 
of  such  an  evil  is  to  dig  hollow  drains,  to  sucli  a 
depth  helow  the  surface  as  is  required  by  the  fall 
or  level  that  can  be  gained,  and  by  the  quantity  of 
water  expected  to  proceed  from  the  burst  or 
spring.  Having  ascertained  the  extent  of  water  to 
be  carried  off,  taken  the  necessary  levels,  and 
cleared  a  mouth,  or  leading  passage  for  the  water, 
begin  the  drain  at  tlie  extremity  next  to  that 
leader,  and  go  on  with  the  work  till  the  top  of  the 
S[)ring  is  louctied,  which  probably  will  accomplish 
the  intended  object.  But  if  it  should  not  be  com- 
pletely atCv")m[)lished,  run  off  from  the  main  drain 
with  such  a  number  of  branches,  as  may  be  required 
to  intercept  the  water,  and,  in  this  way,  disap- 
pointment will  hardly  be  e.xperienced.  Drains,  to 
be  substantially  useful,  should  seldom  be  less  than 
three  feet  in  depth,  twenty  or  twenty-four  inches 
thereof  to  be  close  packed  with  stones  or  wood, 
according  to  circumstances.  The  former  are  the 
best  materials,  but  in  many  places  are  not  to  be 
got  in  sufficient  quantities;  recourse,  therefore, 
must  often  be  made  to  the  latter,  enough  not  so 
effectu^i!  or  durable. 

It  is  of  vast  importance  to  fill  up  drains  as  fast 
as  they  are  dug  out;  because,  if  left  open  for  any 
length  of  time,  the  earth  is  not  only  apt  to  fall  in, 
but  the  sides  get  into  a  broken,  irregular  state, 
which  cannot  afterwards  be  completelj'  rectified. 
It  also  deserves  attention,  that  a  proper  covering 
"r"  straw  or  sod  should  be  put  upon  the  top  of  the 
materials,  to  keep  the  surface  earth  from  mixing 
with  them;  and  where  wood  is  the  material  used 
for  filling  up,  a  double  de^-ree  of  attention  is  ne- 
cessary, otiierwise  the  proposed  improvement  may 
be  effectuall}'  frustrated. 

Pit  draining: 

The  pit  method  of  draining  is  a  very  effectual 
one,  if  executed  with  judgment.  When  it  is  suffi- 
ciently ascertained  where  the  bed  of  water  is  de- 
posited, wiiich  can  easily  be  done  by  boring  with 
an  auger,  sink  a  pit  into  the  place,  of  a  size  whi^h 
w  ill  allow  a  man  freely  to  work  within  its  bounds. 
Dig  this  pit  of  such  a  depth  as  to  reach  the  bed  of 
the  water  meant  to  be  carried  off;  and  w  hen  this 
depth  is  attained,  which  is  easily  discerned  by 
the  rising  of  the  Water,  fill  up  the  pit  with  great 
land-stones,  and  carry  off  the  water  by  a  stout  drain 
to  some  adjoining  ditch  or  mouth,  whence  it  may 
proceed  to  the  nearest  river. 

Jilr  Bayley''s  directions  for  draining'  land. 

First  make  the  main  drains  down  the  slope  gr 
fall  of  the  field.  When  the  land  is  \ory  wet,  or 
has  not  much  fall,  there  should  in  general  be  two 
of  these  to  a  statute  acre;  for  tiie  shorter  the  nar- 
row drains  are,  the  less  liable  they  are  to  acci- 
dents. The  width  of  the  trench  for  the  main 
drains  should  be  thirty  inches  at  lop,  but  the  width 
at  the  bottom  must  be  regulated  by  ilie  nature  and 
size  ol  the  materials  to  be  used.  If  the  drain  is  to 
he  made  of  bricks  ten  inches  long,  three  inches 
thick,  and  four  inches  in  breadth,  tlien  the  bottom 
)f  the  drain  must  be  twelve  inches:  but  if  the  com- 
mon sale  bricks  are  used,  then  tlie  bottom  must  be 
proporlionably  contracted.  In  both  cases  there 
must  be  an  interstice  of  one  inch  between  tiie  bot- 
tom bricks  and  the  sides  of  the  trench,  and  the  va- 
cuity must  be  filled  up  wilh  straw,  rushes,  or  loose 
mould.  For  the  purpose  of  making  these  drains, 
the  bricks  should  l)e  moulded  ten  inches  long, 
four  broad,  and  three  thick;  which  dimensions 
«Jwa)  s  make  the  best  drain. 


To  construct  main  draimi. 

When  the  ground  is  soft  and  spongv',  the  button? 
of  the  drain  is  laid  with  bricks  placed  across.  On 
these,  on  each  side,  two  bricks  are  laid  fiat,  one 
u])on  the  other,  forming  a  drain  six  inches  high, 
and  four  broad,  "hich  is  covered  with  bricks  laid 
flat.  When  stones  are  used  instead  of  bricks,  the 
bottoiTi  of  the  drain  should  be  about  eight  inches 
in  width;  and  in  all  cases  the  bottom  of  main 
drains  ought  to  be  sunk  four  inches  below  the 
level  of  the  narrow  ones,  whose  contents  they  re- 
ceive, even  at  the  point  where  the  latter  fall  into 
thrm. 

The  main  drains  should  be  kept  open  or  imco- 
vered  till  the  narrow  ones  are  begun  from  them, 
after  which  they  ma^'  be  finished;  but  before  the 
earth  is  returned  upon  the  stones  or  bricks,  it  is 
advisable  to  throw  in  straw,  rushes,  or  brushwood, 
to  increase  the  freedom  of  tiie  drain.  The  small 
narrow  drains  should  be  cut  at  the  distance  of  six- 
teen or  eighteen  feet  from  each  other,  and  should 
fall  into  the  main  drain  at  verv  aciUe  angles,  tj 
prevent  any  stop|)age.  At  the  jtomt  where  they 
fall  in,  and  eight  or  ten  inches  above  it,  they  sliould 
be  made  firm  w  ith  brick  or  stone.  These  drains 
should  be  eighteen  inches  wide  at  the  top,  and  si.K- 
teen  at  bottom. 

To  fill  drains. 

The  completest  method  yet  known,  is  to  cut  the 
strongest  willows,  or  otiier  aiiuatic  brushwood, 
into  lengths  of  about  twenty  inches,  and  place 
them  alternately  in  the  drain,  wilh  one  end  against 
one  side  of  the  bottom,  and  the  other  leaning 
against  tiie  opposite  side.  Having  placed  the 
strong  wood  in  this  manner,  fill  up  the  space  be- 
tween them,  on  the  upper  side,  with  the  small 
brush  wood,  upon  which  a  few  rushes  or  straw 
being  laid,  as  before  mentioned,  the  work  is  done. 
Willow,  alder,  asp,  or  beach  boughs,  are  exceed- 
ingly durable  if  put  into  the  dniin  green,  or  before 
the  sap  is  dried;  but  if  thev  are  suffered  to  beco-'^e 
dry,  and  then  laid  under  ground,  a  rapid  decay  is 
the  consetpience. 

As  in  some  situations  it  is  an  object  of  great  m- 
portance  to  save  the  expense  of  materials  commonly 
used  in  filling  drains,  a  variet)'  of  devices  have, 
with  that  view,  been  adopted.  One  of  these,  is  of 
the  following  nature:  A  ilrain  is  fii-st  dug  to  the 
necessary  depth,  narrow  at  bnltoiu.  Into  the  trench 
is  laid  a  smooth  tree,  or  cvlindrical  piece  of  wooi!, 
twelve  feet  long  six  inches  diameter  at  the  one  enil, 
and  five  at  the  other,  having  a  ring  fastened  into 
the  thickest  end.  After  strewing  a  little  sand  upon 
the  upper  side  of  the  tree,  the  clay,  or  toughest 
part  of  the  contents  of  the  trench,  is  first  thrown 
in  upon  it,  and  after  that  the  remainder  of  the 
earth  is  fully  trodilen  down.  By  means  through 
the  ring,  the  tree  is  then  drawn  out  to  wilhin  a 
foot  or  two  of  the  smaller  or  hinder  end;  and  the 
same  operation  is  repeated  till  Uie  wliole  drain  is 
complete.  Such  a  drain  is  said  to  have  conducted 
a  small  run  of  water  a  considerable  way  under 
ground  for  more  than  twenty  years,  without  any 
sign  ot  failure. 

To  -water  meadoivs. 

The  water  should  be  set  on  in  the  month  of  Oc- 
tober; and  also  as  early  in  that  month  as  possible. 
The  effects  of  this  watering  are  veiy  important  in 
strengthening  the  roots  and  stalks  of  the  plants, 
and  preparing  them  for  shooting  up  strong  and  vi- 
gorous, next  sjiring;  and  the  blades  that  now  rise, 
(orm  a  rough  coat  against  winter,  protecting  tbu 
vital  powers  of  the  plants  from  the  severity  of  tha» 
season,  it  sometimes  happens,  also,  lliat  by  de 
laying  the  watering  process  too  long,  early  frosts 
supervene,  and  very  mueh  impede  or  prevent  "he 
operation.     The  floods  of  autumn  are  veiy  enrich 


HUSBANDRY. 


549 


jng:  lo  meadows;  but  this  benefit  is  lost  sight  of,  to 
11  c.ei't;tin  des^ree,  when  tiie  process  of  wateriiis^  is 
delayt-d  loo  long.  Inc^eed  the  latter  pasturage  of 
meadows  may  genera. iy  be  consumed  early  in  Oc- 
tober; and  what  may  then  remain  is  of  no  imjior- 
tance,  compared  with  the  advantages  to  be  derived 
from  early  watering.  Besides,  if  the  meadow  must 
be  watered  in  separate  divisions,  and  at  different 
perioils,  it  must  happen,  that  by  <Ielaying  tlie  ope- 
ration till  November,  same  parts  of  the  meadow  may 
receive  no  water  sooner  than  December  or  Janu- 
my;  and  if  these  months  aie  very  severe,  it  may 
be  wholly  impracticable  to  complete  the  process  at 
tliat  season. 

If  tiie  land  is  fine  and  ricli,  it  will  generally  be 
found,  that  three  weeks  may  be  sufficient  for  the 
first  turn;  if  sour  and  coarse,  four  weeks  may  be 
necessary.  The  verdure  will  then  be  fine,  and  the 
soil  rich  and  yielding.  If  scum  appear  on  the 
grass,  the  water  must  be  instantly  removed. 

Should  the  water  not  overflow  properly,  stops 
nwist  be  placed  in  the  small  feeders.  These  are 
either  of  stones  or  stakes,  either  of  which  are  firm 
aivd  durable.  Sods  rise  and  float  away,  and  boards 
are  seldom  firm  enough,  tliough  at  times  tliey  may 
answer  well.  If  the  water,  after  all,  does  not  flow 
jiroperly  over,  notches  must  be  cut,  in  order  to 
make  passages  for  it. 

Separate  divisions  of  meadow  occupy  the  water 
in  succession  througliout  winter;  during  which, 
they  ought  all  to  have  received  one  turn  of  the  wa- 
ter, as  above  recommended,  if  not  given  in  later 
than  autumn. 

In  severe  frosts,  it  is  not  very  safe  to  remove  the 
water,  as  it  operates  so  far  to  protect  the  grass;  and 
if  exposed  wet  to  frost,  it  might  be  greatly  in- 
jured. If  it  be  necessary  to  alter  the  water  in 
such  weather,  let  it  be  done  in  the  morning  of  a 
dry  day. 

In  spring  every  division  of  the  meadow  requires 
to  be  again  watered;  and  the  fine  rich  verdure  that 
appears,  with  the  soft  unctuous  tread  of  the  soil, 
are  indications  of  advantage  being  obtained;  but  the 
appearance  of  a  white  scum  warns  the  floater  in- 
stantly lo  remove  the  water. 

To  form  inclosiires. 

Inclosures,  with  some  trifling  exceptions,  are 
formed  in  Great  Britain  by  building  stone  walls,  or 
planting  thorn  hedges.  According  to  the  first  me- 
thod, the  walls  are  either  of  dry  stone,  or  of  stone 
imd  lime;  and  in  the  last  instance  lime  is  either 
used  Old)-  in  bedding  the  outward  part  of  the  wall, 
or  applied  to  the  whole  of  it,  as  circumstances  may 
render  necessary.  These  walls  are  either  coped 
with  sod,  or  have  a  cOpe  which  tapers  to  the  top, 
closely  built  wiih  stone  and  lime,  or  the  coping  is 
executed  with  large  irregular  stones,  according  to 
the  taste  and  dispositions  of  the  persons  by  whom 
they  are  erected.  A  wall  built  with  slo-ie  and 
lime  is  undoubtedly  the  preferable  fence;  but  the 
expense  far  exceeds  the  value  of  the  interest  which 
a  tenant  generally  lias  in  the  premises.  Such  walls 
ought,  therefore,  in  eveiy  case,  lo  be  erected  by 
the  proprietor,  who  thus  increases  the  value  of  his 
[iroperty,  in  a  direct  proportion  w'th  the  increased 
value  given  lo  the  land,  by  the  erection  of  such 
lences. 

To  render  a  stone  wall  useful  as  a  fence,  its 
height  ought  never  to  be  less  than  5  feet,  3  incbes, 
otherwise  it  will  not  keep  in  many  of  'he  breeds 
irf  sheep  which  [irevail  in  the  country.  In  erecting 
llie  fence,  great  care  ougiit  to  be  taken  to  buiid 
upon  a  solid  foundation,  ottierwise  the  wall  is  apt 
lo  incline  to  a  side,  and  gradually  to  fall  down. 
!'he  coping  should  be  made  close;  for  if  the  wa.er 
gets  down  the  inside  of  the  wall,  i;  will  bulge  out, 
»"(!  finally  go  to  ruiu 


To  plant  thorn  hedges. 
When  a  thorn  hedge  is  to  be  planted,  it  is  of 
advajitage  lo  fillow  the  ground  a  year  before  hand; 
and  if  the  sciil  is  poor,  to  dress  it  with  dung,  so  that 
the  young  plants  may  not  be  oppressed  with  weeds, 
or  stunted  for  want  of  food,  when  weak  and  urri- 
ble  to  send  forth  their  fibres  in  search  of  nourish- 
ment. These  things  being  attended  to,  and  tl^e 
hedge  planted,  an  annual  cleaning  ougiit  to  ot 
given;  sometimes  two  cleanings  are  necessary  bo- 
fore  the  hedge  will  liirive.  It  is  also  necessary  to 
fence  it  at  the  back  with  paling,  that  beasts  may  lie 
restrained  from  going  over  it,  and  to  switch  it  over 
when  2  or  3  years  of  age,  in  order  that  it  may  be 
kept  close  at  the  bottom. 

As  the  hedge  grows  up,  repeated  cuttings  are 
necessary,  so  tliat  a  wide  bottom  may  be  gained, 
without  which  no  hedge  can  be  considered  as  a 
suitable  fence;  and  some  attention  is  required  to 
give  a  proper  shape  to  the  top.  which  is  a  matter 
of  much  importance  to  the  welfare  of  the  hedge- 
When  thorns  are  allowed  to  grow  to  unequal 
heights,  the  strong  plants  are  sure  to  smother  tlte 
weak  ones;  and  when  the  hedge  becomes  broad  at 
the  top,  it  retains  water  and  snow  lo  the  great  injury 
of  the  plant.  .\11  these  evils  may  be  avoided  by 
pro[ier  management:  though  1'2  years  mnst  elapse 
before  the  besl-managed  hedge  can  be  considered 
as  a  sufficient  fence. 

To  protect  young  thorn  hedges. 
The  expenses  of  protecting  young  hedges  from 
cattle,  by  paling  anil  railing,  have  always  appeared 
to  be  too  great,  and,  at  the  same  time,  an  unne- 
cessary consumption  of  wood  and  nails.  It  occur- 
red to  Mr  Moore,  steward  to  the  Marquis  of  Bute, 
that  a  more  economical  protection  might  be  effect- 
ed, by  forming  a  small  earthen  dike  upon  the  side 
of  the  ditch,  opposite  the  line  of  thorns,  sufficiently 
high  to  prevent  cattle  getting  into  the  ditch.  Ac- 
cordingly, some  years  ago,  he  tried  the  experiment, 
and  found  it  completely  to  answer  his  expecta- 
tion. 

The  materials  of  this  sort  of  protection  being 
always  on  the  ground,  it  is  attended  with  no  ejt- 
jiense  but  the  workmanship,  and  the  want  of  iIk; 
use  of  the  land  occupied  by  this  small  ditch,  for 
the  time  required,  will  be  much  more  than  com- 
pensated by  the  saving  of  paling,  railing,  work- 
manship, and  nails.  Mr  Moore  has  also  practised 
with  success,  in  parts  where  dead  thorns,  or  brush 
for  cocking,  are  scarce,  the  placing  of  stones  across 
the  top  of  the  dike,  instead  of  the  usual  cocking. 
Those  stones,  after  having  served  their  purpose, 
will  be  useful  for  drains  or  dikes  where  improve- 
menls  are  carrying  on. 

To  form  a  plantation. 
When  a  plantation  of  timber  is  lo  be  formed, 
the  first  step  necessary  is  to  fence  the  ground  tha 
is  lo  be  planted,  so  that  cattle  of  all  kinds  may  ba 
kept  from  making  inroads.  The  ground  to  be 
planted  ought  to  be  completely  fallowed  on  the 
preceding  year,  an(J,  if  in  a  rough  or  waste  state, 
two  years  fallowing  will  be  useful.  If  wet  or  bog- 
gy, open  drains  are  to  be  dug  through  all  the  hol- 
low places,  so  that  superfluous  moisture  may  be 
removed.  'I'hese  operations  being  performed,  the 
planting  may  proceed,  in  executing  which  great 
care  should  be  taken  to  make  the  pits  of  a  propet 
size;  and,  in  filling  them  up,  that  the  best  earth 
be  returned  nearest  the  roots.  A  mixture  of  tin>- 
ber,  in  the  same  plantation,  is  always  advantageous, 
and  thick  planting  is  eligible  for  the  purpose  of 
afi"ording  shelter.  As  the  plantation  gets  forward 
attention  must  be  paid  to  thinning  and  pruning 
the  trees,  removing  always  those  first  that  ar« 
either  sickly  or  debilitated;  and,  in  this  way,  aiul 
by  exercising  constant  attention  in  the  management, 

2  E 


>60 


UN1\T<RSAL  RECtlPT  ROCK. 


I'mbe-  trees  will  advance  with  double  rapidity, 
ihai.  ■'^heri  neglected  and  ovei-looked. 

Much  exTvense  is  often  incurred  in  planting;  tnees, 
which  is  afterwards  lost  hv  neglecting  to  train  them 
up.  Trees  indeed  are,  in  most  cases,  put  into 
the  earth,  and  then  left  to  themselves,  to  grow  or 
die;  whereas  with  them,  as  with  all  other  plants, 
ihe  fostering  hand  of  man  is  indispensably  calle(l 
for  in  eveiy  stage  of  growth,  otherwise  they  will 
rarely  arrive  at  perfection,  or  make  that  return  to 
the  owner  which  may  b*"!  .'easDnably  expected, 
■when  the  several  processes  of  planting,  pruning, 
and  thinning,  are  duly  exercised. 

Planting  trees  in  hedge-rows  is  not  only  preju- 
dicial to  fences,  bui  of  great  detriment  to  corn 
crops  cultivated  in  helds  surrounded  by  these 
nedge-rows,  especially  if  the  fields  are  of  a  small 
size.  If  shelter  is  wanted  for  a  field,  the  best  way 
of  procuring  it  is  to  form  belts,  or  strips  of  plant- 
ing, from  50  to  60  feet  wide;  for  timber  trees 
thrive  much  better  than  when  planted  in  rows,  or 
narrow  strips.  All  cold,  or  moorish,  soils  are 
greatly  benefited  by  being  inclosed  in  this  way; 
though  it  may  be  remarked,  that  small  inclosures 
ought  to  be  avoided,  because  they  occasion  a  great 
waste  of  ground  without  aftbrding  a  benefit  in  other 
respects  proportioned  to  the  heavy  expense  en- 
tai'ii'd  upon  the  proprietor  or  tenant,  for  supporting 
such  a  number  of  unnecessary  fences. 

The  best  method  of  raising  oaks. 

The  Dutchess  of  Rutland  has  received  the  gold 
medal  of  the  Society  for  the  encouragement  of 
Arts,  Manufactures,  and  Commerce,  for  experi- 
ments in  raising  oaks.  After  five  several  experi- 
ments, her  grace  is  of  opinion  that  the  best  method 
is,  "  to  sow  the  acorns  where  they  are  to  remain, 
and.  after  hoeing  fhe  rows  two  years,  to  plant  po- 
tatoes, one  row  ordy  between  each  row  of  oaks, 
for  three  years.  The  benefit  to  the  oaks  from 
planting  potatoes  is  incalculable;  for,  from  the 
said  experiments,  and  from  others  made  at  the 
same  time,  and  with  the  same  seedling  oaks,  plant- 
ed with  a  mixture  of  larch,  spruce,  beech,  birch, 
and  other  forest  trees,  and  also  with  oaks  only — in 
all  cases  she  has  found  that  potatoes  between  the 
rows  are  so  superior  to  all  other  methods,  that  the 
oaks  will  actually  grow  as  much  the  first  four  years 
with  them,  as  in  six  without  them.  "It  appears," 
she  observes,  "that  the  great  secret  in  raising 
plantations  of  oaks  is,  to  get  them  to  advance  ra- 
pidly the  first  8  years  from  seed,  or  the  first  5  years 
from  planting,  so  as  the  heads  of  the  trees  are 
completely  united,  and  become  a  smothering  crop; 
after  this  is  eftected,  the  trees  will  appear  to  strive 
to  outgrow  each  odier,  and  will  advance  in  height 
rapidly;  they  will  ue  clean  straight  trees,  to  any 
given  height:  experiments  have  proved  the  fact, 
which  may  be  verified  by  viewing  Bel  voir." 


DIRECTIONS  FOR  THE  REARING  O?  SILK 
WORMS.  . 

Procure  eggs  in  February  and  March,  and 
choose  those  of  a  pale  slate  or  clay  colour;  avoid 
all  which  aie  yellow,  as  they  are  imperfect.  Keep 
them  in  a  cold  dr)'  place,  (where  water  will,  how- 
ever, not  freeze,)  until  the  leaf  buds  of  the  mul- 
berry begin  to  swell.  If  the  eggs  be  soiled,  dip 
the  paper  or  cloth  to  which  they  adhere,  in  water 
once  or  twice,  to  wash  off  the  coal  with  which 
they  are  covered,  and  which  will  impede  the  hatch- 
ing of  the  worms.  It  is  not  necessary  to  scrape 
oft"  the  eggs  from  the  paper  or  cloth  on  wriich  they 
have  been  deposited.  Dry  them  quickly  in  a 
draught  cf  air,  and  put  them  in  one  or  more  shal- 


low hoxes,  lined  with  paper;  which  place,  if  ])os- 
sible,  in  a  small  room,  of  the  temperature  of  64°, 
and  keej)  it  up  to  that  degree  for  the  two  first  dnvs 
by  means  of  a  fire  in  the  chiinney,  or  still  bettir, 
in  a  brick,  tile,  or  porcelain  stove;  or  for  want  nf 
\  these  in  an  !ron  stove;  and  use  tanners'  waste-bark, 
turf,  or  charcoal  for  fuel,  to  promote  and  keep  up 
a  regular  heat  day  an<l  night.     The  third  day  in- 
crease the  heat  to  6f)°,  the  fourth  to  68°,  the  fit'ih 
to  71°,  the   sixth  to  73°,  the   seventh   to  75°,  the 
eighth  to  77°,  the  ninth  to  80°,  the  tenth,  eleventh 
'  and  twelfth  to  82°.     It  is  impossible  to  expect  re- 
I  gularity  in  hatching,    if  reliance    be   placed    upon 
!  our  variable  weather;  and  it  is  the  regularity  ot  the 
j  worms  coming  forth,  which  will  ensure  their  uni- 
form  growth,   save   much  trouble  in  feeding  and 
attending   those  of  various   ages,  and    cause   the 
whole,  or  the  greater  part,  to  form  their  cocoons 
at  the  same  time,  provided  proper  care  be  given 
during  their  progress. 

When  the  eggs  assume  a  whitish  hue,  the  worm 
is  formed:  cover  the  eggs  with  white  paper,  (never 
use  a  news|)aper)  pierced  full  of  holes,  the  size  of 
a  large  knitting  needle;  the  worms,  when  hatched, 
will  creep  through  them;  turn  up  the  edges  of  the 
;  paper  to  prevent  their  crawling  off.  Lay  twigs  of 
the  mulberry,  having  two  or  three  dry  and  young 
leaves  on  the  paper,  to  collect  the  worms,  and 
more  as  they  continue  to  mount.  For  want  of 
mulberry  leaves,  feed  for  a  short  time  upon  lettuce 
leaves  perfectly  dry;  if  large,  they  should  be  cut 
in  strips,  and  the  mid-rib  thrown  away:  or,  still 
better,  feed  with  the  twigs  of  the  white  mulberry 
tree  cut  rp  fine.  The  worms  first  hatched  ai'e  the 
strongest;  nevertheless,  if  only  a  few  come  out  on 
the  first  day,  give  them  away,  to  save  trouble,  and 
depend  upon  those  which  appear  on  the  second  and 
third  days.  Give  away  also  the  produce  of  the 
fourth  day,  and  then  the  whole  stock  will  go  on 
regularly.  If  it  be  wished  to  rear  all  that  are 
hatched,  endeavour  to  keep  the  produce  of  each 
day  separate,  by  numbering  the  boxes  and  shelves. 
When  the  leaves  on  the  twigs  are  loaded  with 
worms,  they  are  to  be  gently  placed  on  clean  stout 
white  paper  laid  on  frames  with  crossed  rattans, 
giving  them  plenty  of  room.  The  shelves,  over 
which  these  frames  should  slide,  may  he  four  feel 
square,  and  fixed  to  upright  posts;  they  may  be 
multiplied  as  required.  Whether  a  distinct  build- 
ing or  apartment  in  a  dwelling-house  be  devoted 
to  a  large  parcel,  it  is  absolutely  necessary  to  se- 
cure the  command  of  a  gentle  circulation  of  air, 
by  having  ventilators  in  the  windows,  floors,  and 
doors. 

One  C71'  more  tin  circular  ventilators  in  place  of 
panes  of  glass,  would  always  ensure  a  regular  cir- 
culation in  the  apartment:  they  may  be  stopped 
when  their  motion  is  not  required.  Red  ants  are 
deadly  enemies  to  silk  worms;  to  prevent  their  at- 
tacks, the  ])Osts  containing  fixed  shelves  must  not 
touch  the  ceiling,  nor  must  the  shelves  reach  the 
walls;  the  lower  parts  of  the  posts  should  be  smear- 
ed with  thick  molasses.  If  the  worms  are  fed  on 
tables  or  moveable  frames,  their  legs  may  also  be 
smeared  ^ith  molasses,  or  ])Ut  in  a  dish  of  water; 
guard  also  against  cockroaches,  mice,  and  other 
vermin. 

The  worms  being  all  hatched,  whether  they  are 
to  remain  in  the  first  apartment,  or  be  removed  to 
another  room,  or  distinct  building,  the  heat  must 
be  reduced  to  75°;  for,  as  the  worms  gi  Jw  older, 
they  require  less  heat. 

It  is  impossible  to  insure  the  regular  hatching  of 
the  worms  without  the  use  of  a  thermometer 
wiuch  may  be  bought  for  $2  50  at  M'Allister's 
Chesnut  street.  Philadelphia. 


HUSBANDRY. 


S51 


'-'trst  age — that  is,  until  the  ivonns  have  passed 

their  first  mouiting  or  changed  their  Jirst  skin. 

The  apartment  must  be  light,  but  llie  sun  must 
not  shine  on  the  worms  in  any  stage. 

Feed  the  worms  with  tlie  most  tender  leaves, 
four  times  a  day,  allowing  six  hours  between  each 
meal;  give  the  smallest  ((uanlity  for  the  first  feeding, 
and  gradually  increase  it  at  each  meal  between  the 
moultings. 

In  about  an  hour  and  a  half,  the  silk  worms  de- 
vour their  portion  of  leaves,  and  then  remain  more 
or  less  quiet.  Whenever  food  is  given,  widen  tiie 
spaces  for  them;  scattered  food  may  be  swept  iiito 
its  place. 

Experiments  may  be  made  as  to  the  comparative 
aflvantages  of  using  chopped  or  whole  young  leaves. 
If  chopped,  a  sharp  knife  must  be  used,  to  prevent 
the  leaves  from  being  bruised,  and  thereby  causing 
the  exudation  of  water  from  thein,  which  would 
prove  injurious.  Oti  the  fourth  day  the  skin  be- 
vX)mes  of  a  hazel  colour  and  looks  shining,  their 
lieads  enlarge  and  assume  a  silvery  bright  appear- 
ance; these  are  marks  of  their  approaching  first 
cliange.  Their  food  on  this  day,  therefore,  may 
be  d.minished,  or,  when  these  appearances  take 
place,  but  not  before.  Enlarge  the  spaces  as  the 
worms  in'jrease  in  size.  The  leaves  ought  to  be 
gathered  a  few  hours  before  they  are  used,  that 
they  may  lose  the'r  sharpness:  they  keep  very 
well  in  a  cool  cellar  three  days;  the  leaves  ought 
to  be  gathered  over  night,  for  the  morning's  meal, 
to  prevent  the  danger  of  collecting  them  in  rainy 
weather.  The  leaves  must  be  pulled  carefully,  and 
not  bruised.  On  the  fourth  day  the  appetites  of 
the  worms  begin  to  decrease,  preparatory  to  their 
fti-'x;  moulting,  and  their  food  must  be  diminished 
<n  proportion  as  the  previous  meal  has  not  been 
completely  eaten.  If  the  precarious  heat  of  the 
weather  has  bf""n  depended  upon,  the  first  change 
saay  not  appear  until  the  sixth  or  seventh  diiy. 

In  the  course  of  the  fifth  day  all  the  worms  be- 
eome  torpid;  during  this  period,  and  in  the  subse- 
quent moultings,  they  must  on  no  account  be  dis- 
turbed. A  few  begin  to  revive  at  the  close  of  the 
filth  day;  some  leaves  may  be  then  given.  After  the 
first  moulting,  the  worms  are  of  a  dark  ash  colour. 
Second  age. 

As  the  worms  are  fond  of  the  young  twigs,  some 
of  these  should  be  spread  over  them  with  the  leaves 
jrttached,  upon  which  the  worms  will  immediately 
fasten,  and  they  may  then  be  removed  to  a  clean 
paper;  or  lay  a  strip  of  chopped  leaves  near  the 
worms,  and  they  will  leave  the  old  food. 

The  litter  is  to  be  taken  away;  but  as  some  of 
the  worms  often  remain  among  the  old  leaves,  they 
ought  to  be  examined.  To  this  end,  the  litter 
should  be  removed  to  another  room,  spread  out  on 
a  table,  and  a  few  twigs  placed  over  it,  on  which 
the  worms,  if  ary,  will  mount,  when  they  may  be 
^dded  to  the  others;  this  rule  must  be  attended  to 
after  every  moulting.  Ten  per  cent,  is  generally 
srtlowed  for  loss  of  young  worms.  The  two  first 
kjeals  of  the  first  day  should  be  less  plentiful  than 
llie  two  last,  and  must  consist  of  the  most  tender 
leaves;  these  must  be  co;:tinued  for  food  until  after 
tUe  third  moulting. 

If  between  the  moultings  any  worms  should  ap- 
pear sick,  and  cease  to  eat,  they  must  be  removed 
to  anotl  er  room,  where  the  air  is  pure  and  a  little 
warmer  than  thatthey  have  left,  put  on  clean  pa7)er, 
and  some  fresh  leaves,  chopped  fine,  given  to  them; 
they  will  soon  recover,  and  then  may  be  added  to 
the  others. 

On  the  third  day,  the  appetite  of  many  worms 
ttTlI  be  visibly  diminished;  and,  in  the  course  of  it, 
many  will  become  torpid — the  next   day  all    are 


torpid;  on  the  fifth  day  they  will  all  nave  changed 
their  skins  ;md  will  he  roused. 

The  colour  of  the  worms  in  the  secorui  age  be- 
comes a  light  grey,  he  mpzzle  is  white,  ard  ^he 
hair  hardly  to  be  seen. 

It  must  never  be  forgotten,  that,  durir.t^  tl.e  time 
the    worms    are    occupied   in    moulting,    the  foo(! 
j  should  be  greatly  diminished,  and  no  more  given, 
I  than  will  satisfy  those  vliich  have  not  yet  become 
torpid  on  the  first  day,  or  those  which  have  chaiig- 
I  ed  their  skins  before  the  others. 
'f'/drd  age. 
During  this  age  the  thermometer  must  range  be- 
tween 71°  and  73°.      The  revived  worms  are  easily 
known   by  their   new   aspect.     The    l.itest   worms 
should  be  placed  apart,  as  their  next  moulting  will 
be  a  day  later  a"so.  or  they  may  be  put  in  the  hot- 
test part  of  the  room  to  hasten  their  gi-owth.     This 
rule  must  he  observed   in  the  next  moulting — in- 
crease the  s|)aces. 

The  second  day,  the  two  first  meals  are  to  be 
the  least  copious,  the  two  last  the  greatest,  because, 
towards  the  close  of  the  da)',  the  worms  grow  very 
hungry.  The  third  day  will  require  about  the 
same  quantity  as  the  preceding  last  meals;  but  on 
the  fourth  day,  as  the  appetites  of  the  worms  sen- 
sibly diminish,  not  more  than  halt  the  former  feed 
will  be  required.  The  first  rrieal  is  to  be  the 
largest:  feed  those  that  will  eat  at  any  time  of  the 
day.  The  fifth  day,  still  less  will  suffice,  as  the 
I  greatest  part  are  moulting;  the  sixth  day  they 
I  begin  to  rouse.  Remove  the  litter,  or  even  before 
they  have  moulted,  if  tne  worms  are  numerous. 
Fourth  age. 
The  thermometer  should  range  between  68°  and 
71°.  If  the  weather  be  warm,  and  the  glass  rise 
several  degrees  higher,  open  the  ventilators,  ex- 
clude the  sun,  and  make  a  slit^ht  b'aze  in  the 
chimney,  to  cause  a  circulation  of  the  air.  \\'iden 
the  spaces  for  the  worms.  The  leaves  must  r.ov 
be  regularly  chopped  in  a  straw-cutting  box,  or 
with  a  chopping-knife.  The  food  is  to  be  greatly 
increased  on  the  second,  thii'd,  and  fourth  days. 
On  the  fifth,  less  will  be  required,  as  ..i  the  course 
of  this  day  niflny  beiome  torpid;  the  first  meal  on 
this  daj'  should  thereiore  be  the  largest.  On  the 
sixth,  they  "ill  want  still  less,  as  nearly  the  whole 
will  be  occupied  in  effecting  their  last  change  of 
skin.  Renev-v  tiie  air  in  the  apartment  by  burning 
straw  or  shavings  in  the  chimney,  and  open  the' 
ventilators.  If  the  evenings  be  cool,  after  a  hot 
day,  admit  the  external  air  for  an  hour.  None  but 
full  grown  leaves  should  be  hereafter  given  to  the 
worms,  and  they  must  be  all  chopped;  avoid  the 
fruit,  as  they  ■••'ould  prove  injurious,  and  add 
greatly  to  the  litter.  On  ihi  seventh  day,  ail  the 
worms  will  have  roused,  and  thus  finish  their 
fourth  age.  The  litter  must  be  again  removed. 
Fifth  age,  or  until  the  -worms  prepare  to  mount. 
The  thermometer  should  be  about  t)8°.  The 
constitution  of  the  worms  being  now  formed,  they 
begin  to  elaborate  the  silk-vessels,  and  fill  them 
with  the  silky  material,  which  they  decompose, 
and  form  from  the  mulberry  leaves.  Give  abun- 
dance of  room:  do  not  let  the  worms  lie  sj  close  as 
to  touch  one  another,  for  their  respira'ion  will  b 
thereby  impeded:  continue  to  feed  regularly  an 
fully,  asth."  appetite  of  the  worms  now  become^ 
voracious:  crive  food  rather  five  times  a  day  than 
four;  even  fix  me;ds  will  not  be  too  many.  The 
iast  meal  sliould  be  late  at  night,  and  the  first  llie 
next  day  in  the  morning,  at  an  eavly  hour.  The 
worms  are  not  again  to  be  moved,  and  the  hurdles, 
or  feeding  frames,  must  be  cleaned.  On  the  .seventh 
day  of  the  fifth  age,  they  have  attained  their  largest 
size,  viz.  three   inches  long,  and  begin  to  jrinw 


'ih'2 


UXIA'F.RSAL  RECF.IP'l    l?Of)K. 


snningand  yellow.  Tlie  appetites  of  soriK-  dinii- 
ni'ih,  but  th;*t  'if  others  continues,  and  must  be 
supplied,  to  hasten  tlieir  maturity.  Tlie  litter 
must  be  removed  every. two  days,  during  the  fit'lh 
age,  lint  not  whc.  the  worms  ai-e  moulting,  uidess 
it  can  be  done  without  disturbing  them. 

The  preservation  of  the  proper  temperature  of 
the  apartment  at  this  stage,  cannot  be  too  seriously 
impressed  upon  the  cultivator.  If  sudden  and 
jjreat  heat  in  the  weather  sliould  take  place,  as 
often  happe.iS  at  this  time,  serious  loss  may  be 
suffered,  without  proper  precautions.  Tbe  in- 
creased heat  to  wliicli  the  worms  are  exposed, 
causes  them  to  cease  eating,  to  leave  their  feeding 
slielves,  and  to  wan  !er  about  the  room,  in  order  to 
find  corners  and  ])lace3  to  form  tlvir  cocoons  in 
before  the  silk  fluid  has  been  ful'y  elaborated,  or 
matured;  thus  defeating,  in  a  great  measure,  all 
the  care  previously  bestowed  upon  them.  In  the 
summer  of  the  year  18'25,  vast  numbers  of  worms 
were  killed  by  hot  weather,  in  Mansfield,  Conrec- 
licut.  To  guard  against  sudden  heat  in  the  wea- 
ther, close  the  window  shutters  while  the  sun  is 
beating  on  them,  and  keep  the  ventilators  in  the 
ceiling  or  other  parts  of  the  room  open;  and,  if 
possible,  tubs  of  ice  should  be  brought  into  the 
apartment,  until  the  thermometer  shows  a  diminu- 
tion of  temperature  to  the  proper  degree.  The 
windows  must  also  be  ke|)t  open  every  evening,  and 
until  sunrise  next  morning,  and  water  s])rinkled 
on  the  floor,  to  promote  evaporation,  and  conse- 
quently a  freshness  in  the  air.  If  the  worms  should 
become  diseased  during  the  fourth  or  fifth  ages,  oak 
leaves  may  be  given  to  them.  These  were  slated 
to  have  been  found  very  beneficial  in  the  jear 
1772,  in  Bucks  county;  but  the  species  of  oak  was 
not  mentioned.  The  white  oak  may  be  tried. 
Of  the  rearing  of  si  'h  -worms  i?i  the  last  period  of 

the  fifth  age,  that  is,  until  the  cocoon  is  per- 
fected. 

The  fifth  age  can  only  be  looked  on  as  termi- 
nated, M'hen  the  cocoon  is  perfect. 

The  cleanliness  of  the  feeding  frames  in  these 
last  days  of  'lie  fifth  age,  requires  gi-eat  attention, 
to  preserve  the  health  of  the  silk  wormo. 

About  the  tenth  day  of  the  fifth  age,  the  worms 
attain  perfection,  which  may  be  ascertained  by  the 
following  indications. 

1st.  \V  hen  on  putting  some  leaves  on  the  wick- 
ers, the  insects  get  upon  the  leaves  without  eating 
ihem,  and  rear  their  heads  as  if  in  search  of  some- 
thing else. 

2d.  When  looking  at  them  horizontally,  the 
light  shines  thi'ough  them,  and  they  appear  of  a 
whitish-yellow  transparent  colou»-. 

3d.  Wlit-u  numbers  of  the  worms  which  were 
fastened  to  llie  inside  of  the  edges  of  the  wickers, 
and  straightened,  now  get  upon  the  edges  and  move 
slowly  along,  instinct  urging  them  to  seek  change 
of  place. 

4th.  When  numbers  of  worms  leave  the  centre 
of  the  wickers,  and  try  to  reach  the  edges  and 
crawl  upon  them. 

5th.  \Viien  their  rings  draw  in,  and  their  green- 
ish colour  changes  to  a  deep  golden  hue. 

6th.  Wli'Mi  iheii-  skins  become  wrinkled  about 
the  neck,  and  their  bodies  have  more  softness  to 
the  touch  than  heretofore,  and  feel  like  soft  dough. 

7th.  When  in  taking  a  silk  worm  in  the  hand, 
and  looking  through  it,  the  whole  body  has  assum- 
ed the  transparency  of  a  ripe  yellow  pkijn.  When 
these  signs  appear  in  any  of  the  insects,  every 
thing  should  be  prepared  for  their  i-ising,  that 
those  worms  which  are  ready  to  rise  may  not  lose 
their  strength  and  silk  in  seeking  for  the  support 
they  require.  Handle  the  worms  at  this  stage  with  the 
greatest  gentleness,  as  the  slightest  pressure  in'ures 


them.  "When  moved,  they  should  be  left  un  thf 
tsii;.;s  or  leaves  to  which  they  are  fastened,  to  pre 
vent  their  being  hurl  by  tearing  them  off".  A  blur 
hook  should  be  used  to  take  up  those  not  adhering 
tj  leaves  or  twigs. 

Preparation  of  the  hedge. 

A  week  or  ten  Jays  before  the  worms  are  ready  t 
mount,  bimdles  of  twigs  of  cliesnut,  hickory,  oak 
or  of  the  birch  of  which  stable  brooms  are  made- 
must  be  procured,  prepared,  and  arranged  i"- 
hunches,  so  that  the  worms  may  easily  climb  uj. 
thetn,  to  work  their  cocoons.  As  soon  as  it  isob». 
served  that  the  worms  want  to  rise,  the  bundles  of 
twigs  must  be  arranged  on  the  feeding  trays,  leav- 
ing fifteen  inches  between  them.  The  top  branches 
should  'ouch  the  lowsr  part  of  the  tray  above  that 
I  on  which  they  are  placed,  so  as  to  form  an  arch — 
and  l)e  placed  a  little  aslant,  that  tbe  worms,  when 
climbing,  may  not  fall  oflT.  The  k/ranches  should 
be  spread  out  like  fans,  that  the  air  may  penetrate 
through  all  parts,  and  the  worms  work  with  ease. 
When  the  worms  are  too  near  one  another,  they 
do  not  work  so  well,  and  form  double  cocoons, 
which  are  only  worth  half  a  single  round  cocooti. 
Leave  openings  at  the  tops  of  the  curves,  for  the 
worms  to  form  their  cocoons  in. 

As  soon  as  the  worms  are  prepared  to  rise,  the 
feeding  frames  should  be  cleaned  thoroughly,  and 
the  apartment  well  ventilated.  Put  the  worms 
which  are  ready  to  rise  near  the  hedges,  and  give 
a  few  leaves  to  those  that  are  still  inclined  to  eat. 
After  they  have  begun  to  rise,  those  that  are  weak 
and  lazy  do  not  eat,  do  not  seem  to  be  inclined  to 
rise,  and  remain  motionless  on  the  leaves.  These 
should  be  taken  away,  and  p\lt  in  a  clean  dry  roomj 
of  at  least  75°  of  heat,  where  there  are  hurdles  co- 
vered witn  paper,  am.  the  hedge  prepared  foi 
them.  The  increased  heat  vvill  cause  them  to  rise 
directly.  All  the  siliv  worms  being  jffthe  hurdles, 
they  should  be  immediately  cleaned.  The  tem- 
perature of  tbe  room  should  be  between  G8°  aikd 
71°.  When  the  worms  are  forming  their  cocoons, 
the  utmost  silence  must  be  preserved  in  the  room, 
as  they  are  very  sensible  to  noise,  and,  if  disturl)e(l, 
will  for  a  moment  cease  to  spin;  thus  the  continuity 
of  the  thread  will  be  interrupted,  and  the  valut 
of  the  cocoon  diminished.  When  the  cocoons  hav« 
attained  a  certain  consistency,  the  apartment  may 
be  left  quite  open. 

Sixth  age,   beginning  in  the  chrysalis  state,  and 
ending  xuhen  the  moths  appear. 

The  following  are  the  necessary  things  to  be  done; 

I.  To  gather  the  cocoons. 

II.  To  choose  the  cocoons  which  are  to  be  pre- 
served for  the  eggs. 

III.  Preservation  of  cocoons  until  the  appearance 
of  the  moth. 

/.  Gathering  of  the  cocoons. 

Strong,  healthy,  and  well  manaj^ed  silk  worms, 
will  complete  their  cocoons  in  three  days  and  a  half 
at  farthest,  reckoning  from  the  moment  when  they 
first  begin  casting  the  floss.  This  period  will  be 
shorter,  if  the  silk  worm?  spin  the  silk  in  a  higli- 
er  tem])eratm'e  than  that  which  has  been  indicated, 
and  in  very  dry  air. 

It  will  be  better  not  to  take  off"  the  cocoon  be- 
fore the  eighth  or  ninth  day,  reckoning  from  the 
time  when  the  silk  worm  first  rose.  They  may  be 
taken  oft'on  the  seventh,  if  the  laboratories  h  we  been 
conducted  with  such  regularity,  that  tbe  lime  may 
be  known  with  certainty,  when  this  may   be  done. 

Begin  on  the  lower  tier  of  hurdles,  and  take  the 
cabir.-s  down  gently,  giving  them  to  those  who  are 
to  gather  the  cocoons;  place  a  basket  between  two 
of  the  gatherers  to  receive  the  cocoons;  another 
person  should  receive  the  sti  ipped  bushes,  which 
may  be  laid  by  for  another  year.     All  the  cocoon 


HUSBANDRY. 


35.'.i 


that  want  a  certain  consistency,  and  feel  soft, 
should  be  laiil  aside,  that  they  may  not  be  mixed 
with  the  beltei'.  Empty  the  baskets  upon  hurdles 
<yv  trprs  ])hiced  in  rows,  and  spread  the  cocoons 
about  four  fingers  deep,  or  nearly  to  the  top  of 
the  feeding  frame.  When  the  cocoons  are  detach- 
ed, the  down  or  floss  in  wliicli  the  silk  worms 
nave  formed  tl'e  cocoon,  should  be  taken  off.  If 
the  cocoons  ai'e  for  sale,  weigh  them,  and  send 
them  to  tlie  pm-cbaser.  The  baskets,  the  floor  and 
all  things  used,  should  be  cleaned. 

When  gatbei'ing  the  cocoons,  make  four  assoi't- 
menls: — Isi.  Tliose  designed  for  breed.  2d.  The 
dupions,  or  doul)le  ones.  3d.  The  firmest  of  those 
which  are  to  be  reeled.  4th.  Those  of  a  looser 
texture. 
fl.   Choosing  the  cocoons  for  the  production  ofeggn. 

About  two  ounces  of  eggs  may  be  saved  out  of 
one  pound  and  a  half  of  male  and  female  cocoons. 

The  small  cocoons  of  a  straw  colour,  with  bard 
ends,  and  fine  webs,  and  which  are  a  little  de- 
pressed in  the  middle,  as  if  lightened  by  a  ring  or 
sircle,  are  to  be  preferred.  There  are  no  certain 
signs  to  distinguish  the  male  from  tlie  female  co- 
eoons:  the  best  known  are  the  following. 

The  small  cocoons  sharper  at  one,  or  both  ends, 
and  depressed  in  the  middle,  generally  produce 
the  male.  The  round  full  cocoons  without  ring 
01"  depression  in  the  middle,  usually  contain  the 
(eniale. 

These  may  be  distinguished  from  the  dupions 
by  the  extra  size,  the  clumsy  shape,  rather  round 
than  oval,  of  tlie  latter.  As  however,  all  marks 
raav  fail,  an  extra  number  may  be  kept,  of  the 
best  of  those  which  are  spun  double;  and  when  the 
moths  come  out,  the  males  and  feinales  being  easily 
distinguished,  an  addition  can  be  made  from  them 
to  the  defective  side. 

By  shaking  the  cocoon  close  to  the  ear,  we  may 
generally  ascertain  whether  the  chrysalis  be  alive. 
If  it  be  dead,  and  loosened  from  the  cocoon,  it 
yields  a  sharp  sound.  When  dead,  it  yields  a 
muftled  sound,  and  is  more  confined  in  the  co- 
ooon. 

///.  Preservation  of  cocoons  intended  for  seed,  or 
until  the  appearance  of  the  moth. 

Experience  shows  that  where  the  temperature 
nf  the  room  is  above  73  deg.  the  transition  of  the 
dirysalis  to  the  moth  state  would  be  too  rapid,  and 
the  coupling  will  not  be  productive;  if  below  66 
ileg.  the  development  of  the  moth  is  lardy,  which 
is  also  injm-ious.  Damp  air  will  change  it  into  a 
weak  and  sickly  moth;  the  apartment  should  there- 
fore be  kept  in  an  even  dry  temperature,  between 
56  deg.  and  73  deg.  When  collected,  spread  the 
cocoons  on  a  di-y  floor,  or  on  tables,  and  strip 
them  clean  of  down  or  floss,  to  prevent  the  feet 
of  the  moth  from  being  entangled  in  it  when  com- 
ing out.  While  cleaning  them,  all  those  that  ap- 
pear to  have  any  defect  should  be  laid  aside;  this 
is  the  lime,  also,  to  separate  the  male  and  female 
socoons,  as  tar  as  we  can  <iistinguish  them. 

Select  an  equal  number  of  males  and  females, 
ind  keep  the  cocoons  of  the  same  day's  mounting 
separate,  that  the  moths  may  pierce  them  at  the 
same  time.  If  the  good  cocoons  taken  from  the 
whole  parcel,  are  all  first  mixed,  and  the  i-electiou 
for  those  intended  for  breeding  be  made  from  this 
sjeneral  heap,  many  will  be  set  aside,  which  were 
formed  by  worms  rbat  had  mounted  upon  different 
dajs,  and  which  will  be  pierced  by  the  moths  un- 
equally, and  hence  there  will  not  be  an  equal  num- 
'>er  of  males  and  females  produce<l  at  the  same 
time;  this  irregulae  appearance  may  cause  ilie  loss 
of  a  great  many  moths,   or  of  several    thousaut' 

When  the  se'ectioii  has  been  made,  the  »(>rteU 

a  u 


cocoons  must  be  put  on  tables,  in  layers  of  about 
two  inches,  allowing  the  air  to  pass  freely  through 
them,  that  it  may  not  be  necessary  to  stir  them 
frequently;  but  it  is  beneficial  to  stir  them  ronnJi 
once  a  dav,  if  the  air  Le  moist.  When  the  seerf 
ciicoons  are  not  very  numerous,  they  may  be  strung 
upon  threads,  and  himg  against  a  wall,  or  suspend- 
ed from  a  beam.  Just  so  nmch  of  the  middle  of 
the  cocoon  is  to  be  pierced  with  a  needle  as  is  suf- 
ficient to  attach  it  to  the  thread.  The  middle  is 
chosen,  because  it  cannot  be  ascertained  at  which 
end  the-  moth  will  pierce  the  cocoon.  Place  a  malt 
and  female  cocoon  alternately  U|)on  the  thread,  that 
they  may  be  near  each  other  when  tliey  come  out. 

If  the  heat  of  the  apartment  is  above  73',  every 
method  of  diminishing  the  heat  should  be  tried: 
such  as  keeping  all  the  apertures  to  the  sunny  side 
carefully  closed,  to  cause  tliornugh  drafts  of  air  to 
ilry  the  humidity  that  exhales  from  the  chrysalides. 
Should  the  temperature  rise  to  78°  or  8'2°,  the  co- 
coons must  be  put  in  a  cooler  place,  as  a  dry  cellar 
Seventh  age  of  the  silk  -worm. 

The  seventii,  and  the  last  age  of  the  silk  worm, 
comprises  the  entire  life  of  the  moth. 

The  formation  of  the  moth,  and  its  disposition 
to  issue  from  the  cocoon,  may  be  ascertained  when 
one  of  its  extremities  is  perceived  to  be  wet,  which 
is  the  part  occupied  by  the  head  of  the  molh.  A 
few  liours  after,  and  sometimes  in  one  hour  after, 
the  moth  will  pierce  the  cocoon  and  come  out;  oc- 
casionally the  cocoon  is  so  hard,  and  so  wound  in 
silk,  that  the  moth  in  vain  strives  to  come  forth, 
and  dies  in  the  cocoon.  Sometimes  the  female  de^ 
posits  some  eggs  in  tiie  cocoon  before  she  can  gel 
out,  and  often  perishes  in  it;  this  ciix-umslance  has 
induced  soine  to  extract  the  chrysalis  from  the  co- 
coon bv  cutting  it,  that  the  moth  may  have  only  to 
pierce  its  thin  envelope;  but  the  experienced  Dan- 
dolo  disapi)roves  of  the  practice  (although  he  ha* 
performed  the  operation  with  success)  because  ii 
is  tedious;  and  should  the  moth  be  put  on  a  plain 
surface,  five  in  a  hundred  wil!  not  be  able  to  get 
out,  but  will  drag  the  envelope  along,  and  at  last 
die,  not  being  able  to  disencumber  themselves. 
If  the  surface  be  not  smooth,  the  moths  will  issue 
with  greater  ease;  it  is  very  favourable  to  the  moths 
when  they  put  forth  their  head  and  first  legs,  to 
find  soine  substance  to  which  they  may  fasten,  and 
thus  facilitate  clearing  out  of  the  cocoon  by  the 
support.  For  this  reason,  they  should  be  spread 
out  very  thin  on  tables  covered  with  a  muslin  or 
linen  cloth.  The  life  of  the  moth  lasts,  in  Italy, 
ten,  eleven,  or  twelve  days,  according  to  the 
strength  of  its  constitution,  and  the  mildness  of 
the  atmosphere.  With  Mr  Dusar,  of  Philadel- 
phia, the  mollis  lived  from  five  to  eight  days;  a  hot 
temperature  accelerates  their  operations  and  ths? 
dryitig  which  precedes  their  death. 

Hatching  of  the  moths,  and  their  presen'ation. 

Cocoons  kept  in  a  temperature  of  66  degrees  be- 
gin to  be  hatclied  after  fifteen  days;  those  kept  in 
a  heat  between  71  and  73  degrees,  begin  to  come 
forth  after  eleven  or  twelve  days.  The  room  ia 
which  the  moths  are  produceJ  should  be  dark,  K^r 
at  least  tbert  should  he  only  sufficient  light  to  dis- 
tinguish objects.  This  is  an  important  rule,  and 
must  be  carefully  attended  to.  The  molhs  do  not 
come  forth  in  great  numbers  the  first  or  the  second 
day,  but  are  chiefly  hatched  on  the  fourth,  fifth, 
sixth,  and  seventh  days,  according  to  the  degree 
of  heat  in  which  the  cocoons  have  been  ke()t.  The 
bwtrs  when  the  moths  burst  the  cocoons  in  ttie 
greatest  numbers,  are  the  three  and  four  hours  af- 
ter sunrise,  if  li.e  temperature  is  from  64  to  66  de- 
grees. Tt>e  male  moths,  the  very  niomenl  they 
come  out,  go  eagerly  in  quest  of  the  female;  wheo 
hev  are  united,   they  must  be  place<l  on  frame* 

'2  E  2 


361 


UNIVERSAL  RECEIPT  JOOK. 


covcrcJ  with  linen,  and  mside  in  sui-li  a  manner  as 
to  allow  the  li>wn  to  be  changed  when  siiileil. 
Much  care  nu.st  be  taken  in  raising;  the  united 
moths;  they  m<ist  be  held  by  the  wings  in  oi'der 
not  to  separate  them.  Wlien  one  smwU  table  is 
filled  with  moths  in  a  state  of  union,  they  are  to 
>e  carrifd  into  a  small  room,  sufficiently  aii-y  and 
fresh,  and  which  can  be  made  very  dark.  Having 
emiiloyed  the  first  hours  of  the  day  in  selecting 
and  carrying  the  united  moths,  the  males  and  fe- 
m.iles  winch  ai'e  found  se|iai'ate  on  the  tables,  are 
to  be  brougtit  into  contact,  put  on  fiames  and  car- 
ried into  llie  tiark  room.  1'  is  easy  to  ascertain  if 
there  are  more  females  than  males.  Tlie  body  of 
the  female  is  nearly  double  the  size  of  that  of  the 
male;  besides,  the  male  which  is  single,  beats 
about  its  wings  at  the  least  approach  of  light;  the 
hoiu'  must  be  noted  at  which  the  tables  containing 
the  united  moths  are  placed  in  the  dark  room. 

If,  after  this  operation  is  over,  there  still  remain 
some  moths  of  each  sex,  they  are  to  be  placed  in 
a  small  box  with  a  ])erf>rated  cover,  until  *lie  mo- 
ment favourable  for  their  union  arrives.  From 
time  to  time,  they  must  be  looked  at,  to  see  if  they 
se[)arate,  in  order  that  they  may  be  brought  anew 
into  contact. 

When  any  thing  is  to  be  done  in  the  darkcham- 
'>er,  as  little  liglit  as  possible  must  be  admitted; 
jidv  sufficient  to  distinguish  objects.  The  more 
light  there  is,  the  more  the  moths  are  disturbed 
ind  troubled  in  their  operations,  as  light  is  too 
stimulating  for  them.  The  boxes  are  very  con- 
venient to  keep  quiet  the  males  "whicl.  remain,  and 
ihus  prevent  the  fine  powder  adhering  to  their 
vfings  from  flying  about,  and  the  destruction  of  their 
wings,  and  coiisequentl_v  their  vital  power.  The 
cocoons  must  be  removed  as  fast  as  they  are  pierced 
ny  the  moth,  for  being  moist,  they  comnmnict>te 
their  humidity  to  those  which  are  still  entire.  The 
p.iper,  also,  on  the  trays,  when  soiled,  is  to  be  re- 
moved, and  fresh  su[)plied.  Constant  attention  is 
>e<iuired  during  the  whole  day,  as  there  is  a  suc- 
cession in  the  process  of  hatching,  and  union  of 
'he  moths,  which  occasionally  vary  in  relative 
proportion  to  one  another.  Instead  of  a  frame, 
papei  may  be  used  for  receiving  the  eggs.  A  few- 
good  cocoons  will  not  produce  a  moth,  owing  to 
Lheir  hardness,  which  prevents  the  moth  from 
making  a  hole  liy  which  to  come  forth. 

Separation  of  the  moth,  and  laying  the  eggs. 

If  there  be  "an  excess  of  males,  they  must  be 
thrown  away;  if  of  females,  males  must  be  allotted 
to  them,  which  have  already  been  in  a  state  of 
atiion.  Great  care  must  be  taken,  when  the  cou- 
oles  are  separated,  not  to  injure  the  males.  The 
male  ought  not  to  remain  united  more  than  six 
murs;  after  the  lapse  of  that  time,  take  the  moths 
by  the  wings  and  body,  and  separate  them  gently. 
.Ul  the  m.ales  which  are  iio  longer  in  union,  must 
be  placed  upon  a  frame;  the  most  vigorous  after- 
wards selected,  and  united  with  those  females 
which  have  not  yet  had  a  mate.  Other  vigorous 
males  must  he  preserved  in  a  separate  box,  and 
kept  in  darkness.  ^\'Tlen  there  is  a  want  of  males, 
let  them  remain  united  to  the  female  the  first  time 
only  five  hours  instead  of  six;  the  fei.iales  are  not 
injin-ed  b)-  waiting  for  the  male  even  many  hours; 
the  only  loss  sustained  is  that  of  some  eggs,  which 
ire  not  impregnated.  Hefiire  separatir  -  the  two 
sexes,  prepare,  in  a  cool,  dry,  airy  chamber,  the 
linen  on  which  the  moth  is  to  deposit  its  eggs. 

Six  hours,  as  just  said,  is  the  usual  time  for  the 
moths  to  remain  united,  for  in  that  lime  the  eggs 
of  the  female  will  be  fully  imp-'gnated.  It  is 
also  'he  general  practice  not  to  use  the  male  for 
another  female;  but  Mr  Delonchamps  assures  us, 
tjial  in  the  event  of  having  more  femai"  tb"  male 


moths,  the  latter  may  be  again  used  to  profit.  In 
the  year  1824,  he  raised  many  worms  from  ej^s 
the  produce  of  a  sixth  coupling,  which  were  fully 
equal  to  those  produced  from  eggs  at  the  first;  the 
union  continued  never  less  than  fVom  20  to  24 
hours;  the  male  after  a  sixth  imion  appeared  as 
lively  and  brisk  as  at  first,  but  he  had  no  more 
females.  The  eggs  froiu  even  a  thirijenth  union 
of  the  same  male  with  different  females,  hud  all 
the  characters  of  those  of  the  best  quality.  In 
these  cases,  the  disunion  of  the  pair  was,  moreover 
never  spontaneous,  but  a\.ways  required  to  be  ef- 
fected by  the  hands. 

The  following  is  the  manner  in  which  the  cloth 
must  be  arranged: — 

At  the  bottom  of  a  tressel  or  frame,  which  must 
be  proportioned  to  the  number  of  moths,  place 
horizontally,  on  each  side  of  the  length,  twc 
!  boards,  so  arranged,  that  one  of  their  sides  may 
j  be  nailed  to  the  tresse!,  about  five  inches  and  a 
I  half  liigh  above  the  ground,  and  that  the  other 
I  side  of  tlie  board  shall  be  a  little  higher,  and  pro- 
I  ject  outwards.  Upon  the  tressel  lay  a  cloth,  so 
I  that  it  may  hang  equally  on  each  side.  The  ends 
of  the  cloth  must  cover  the  boards  below;  the  mors 
perpendicular  the  lateral  parts  of  the  tressel  are, 
the  less  soiled  will  be  the  cloth  by  the  evacuation 
of  the  liquid  from  the  moths.  The  moths  which 
have  been  united  six  hours  are  then  to  be  gently 
separated,  the  females  placed  on  the  frame,  and 
carried  to  the  tressel  anil  placed  on  the  cloth,  one 
over  another,  beginning  at  the  top  and  going  down- 
wards. Xote  the  time  at  which  the  moths  are 
placed  on  the  cloth,  and  keep  those  which  are 
placed  afterwards  separat.-,  to  avoid  confusion 
The  females  that  have  had  a  virgin  mate  must 
be  treated  in  the  same  manner  as  those  which  have 
been  united  with  one  that  had  been  coupled  pre- 
viously five  hours.  The  females  should  be  left  on 
the  cloth  36  or  40  hours,  without  being  touched; 
at  this  time,  if  it  be  observe<l  that  the  linen  has 
not  been  well  stocked  with  eggs,  other  females 
must  be  placed  upon  it,  in  order  that  the  eggs 
may  be  equally  distributed.  \^'hen  the  heat  of  the 
room  is  77  or  79  degrees,  or  when  at  63  or  65  de- 
grees, the  ps:gs  will  be  yellow,  that  is  unimpreg- 
nated;  or  ot  a  reddish  colour,  that  is  imperfectly 
impregnated,  and  will  not  produce  worms:  the 
temperature  of  the  room  must  therefore  be  kept 
between  these  extremes.  Sometimes  a  female 
moth  will  escape  from  its  mate  before  impregna- 
tion, and  produce  many  useless  eggs. 

The  female  cocoons,  as  before  noted,  are  gene- 
rally larger  than  the  males,  and  not  so  much  pointed 
as  these  are,  and  are  without  the  ring  or  depression 
in  the  middle,  which  commonly  distinguishes  the 
cocoons  containing  the  latter. 

Eight  or  ten  days  after  the  deposition  of  the 
eggs,  the  jonquil  colour  peculiar  to  them  will 
change  to  a  reddish  gray,  and  afterwards  into  a 
pale  clav  hue;  they  are  of  a  lenticular  form,  and  on 
both  surfaces  there  i.  a  slight  depression. 
Preseri'ation  of  the  eggs. 
Collect  the  eggs  which  have  fallen  on  the  cloth 
covering  tlie  shelves  of  the  tressel,  when  quite  dry, 
put  them  in  a  box,  and,  if  numerous,  in  layers  no! 
more  than  half  the  breadth  of  the  finger.  The 
cloths  raised  from  the  tressel  when  quite  dry,  are 
to  be  folded  and  placed  in  a  dry  room,  the  tem|)e- 
rature  of  which  does  not  exceed  65°,  nor  below  the 
freezing  point,  32°. 

During  the  summer  the  cloths  must  be  examined 
everv  mouth,  to  remove  insects;  and  to  preserve 
the  cloths  always  in  fresh  air,  if  the  quantity  be 
large,  place  them  on  a  frame  of  cord  attached  Iv 
the  ceiling,  or  a  rafter.  A  barrel-hoop,  crosset' 
with  stout  pack-tb'-twl,  will   rrtke  a  geod   frame 


HURHANDRV. 


355 


A  small  quHiUity  may  be  Rppt  in  a  tin  case.     If  a 

;i!i!U(i  box  be  usee!,  the  joints  ami  edges  ot  the  top 
sJioulii  be  pasted  with  papei-  to  exclude  ants. 

There  exists  a  notion  that  eveiT  two  or  three 
\rars  liic  eo;;j;s  slionld  be  cbansji-d.     It  requires  lit- 

1  ■  to  be  said  on  tliis  egrec;i<)Ms  error.    To  suppose 

iiit  the  good  cocoons  of  a  cidtivator,  after  a  few 
vi-ars,  are  no  lonijer  fit  to  produce  seed,  and  yet 
th:it  tliese  cocootis  can  give  good  seed  for  the  use 
of  another,  woidd  be  to  admit  a  sni)erstitious  con- 
Uadiction,  which  reason,  practice,  and  science, 
lilike  condemn.  A  ciiange  of  seed  can  only  be 
necessary,  when  from  great  neglect,  for  a  series  ot 
fears,  of  the  worms,  a  diminutive  race  has  been 
produced.  W  orms  properly  treated,  will  never 
lik'generate.  On  '.lie  subject  of  the  degeneracy  of 
s:lk  worms,  in  the  United  States,  the  most  posi- 
tive infortiiation  can  lie  given. 

Mr  Samuel  Alexander,  of  Pliiladelphia,  says, 
"  I  am  convinced  that  silk  worms,  cultivated  in 
Vcinnsylvania,  instead  of  degenerating,  improve; 
proof  of  which  I  possess,  in  comparing  the  cocoons 
of  four  years  since,  with  those  of  the  last  j'ear.  I 
ctin  say  with  truth,  the  worms  hatclied  from  the 
eggs  1  brought  from  the  south  of  Eurcjie,  have 
produced  animallv  better  silk."  The  testimony 
of  Mr  Sharrod  .Nl'Call,  of  Galaden  county,  Flo- 
rida, is  still  more  decisive. 

A  sample  of  beautiful  s'wing-silk,  sent  with  his 
cnmmunicatlon  to  the  Secretary  of  the  Treasury, 
«as  part  of  a  ])arcel  produced  by  worms,  the  slock 
of  which  he  has  had  thirty  years;  and  tiiey  were 
obtained  from  a  maternal  ancestor,  who  had  pos- 
sessed them  manj'  years  before. 

Diu'ing  all  this  long  period,  no  degeneracy  has 
been  observed.  Let  proper  care  be  taken  of  silk 
worms,  and  no  deterioration  will  take  place. 

The  time  ha.s  passed  when  the  idle  reveries  of 
Buffon,  Robertson,  De  Pauw,  and  others,  respect- 
ing the  tendency  of  nature  "  to  belittle"  and  de- 
generate every  thing  foreign  in  the  new  world,  were 
received  as  truths.  Facts,  proud  facts,  demon- 
strate not  only  the  absurdity  of  their  positions,  but 
the  superiority  of  every  American  animal  and  vege- 
t.ible,  when  compared  with  similar  productions  in 
the  old  world. 

To  bake  cocooris. 
Cocoons  reel  more  readily,  and  yield  silk  of  a 
superior  quality,  without  killing  the  insect  by  either 
steam  of  hot  water,  or  by  baking  them;  but  those 
who  have  not  the  means  of  reeling  off  their  co- 
coons in  two  or  three  days  after  they  are  formed, 
or  of  selling  them,  must  kill  the  insects  they  con- 
lain,  or  they  will  eat  through,  and  spoil  the  cocoons 
by  breaking  the  continuity  of  the  thread.  The 
easiest  way  to  do  this,  is  to  bake  ttiem  in  an  oven, 
which  must  be  about  as  hot  as  when  bread  lias  been 
taken  out  of  it.  After  picking  out  all  the  spotted 
cocoons,  put  the  rest  in  flat  baskets,  filling  them 
within  an  inch  of  the  top:  cover  them  with  paper, 
and  a  wraiiper  over  it:  put  these  baskets  in  the 
oven,  and  after  an  hour,  draw  them  out,  and  cover 
t'lem  with  a  woollen  rug,  leaving  the  wrapper  as  it 
was.  Let  them  stand  five  or  six  hours,  to  keep  in 
•lie  iieat  and  stifle  the  chrysalis.  I'hen  si)read 
i.hem  in  thin  layers  on  shelves,  and  move  them 
every  day  (to  prevent  their  becoming  mouldy)  un- 

il  perfectly  dry.  It  may  be  important  to  s^ate, 
that  the   birth  of  the  moth   may   be  prolonged  a 

I  itKith   by  keepiiig  the  cocoons  in  a  very  cold  dry 

orilar.   If  the  cocjons  are  kept  over  summer,  they 

/iiust  be  prcitected  from  ants,  mice,  and  cockroches. 

N.  U.   Mr  D.  Tees,  No.  150,  North  Front  street, 

/nd   U.  F.  Pomeroy,  corner  of  Walnut  and  Dock 

slretts,    Philadelphia,   are  recommended  to  those 

"  >ui  wish  to  have  silk-reels  made. 


On  the  ciiUvre  nfthe  tomte  imilbeiri'y  tree. 

The  jirojier  soils  tor  this  tree  are  diT,  sandj%  or 
stony:  tlie  moie  stony  the  better,  provided  the 
roots  can  penetrate  them.  The  situation  should  be 
higli:  low,  rich,  and  moist  lands  never  produce 
nourishing  leaves,  however  vigorously  the  trees 
may  grow.  They  are  always  found  to  bo  too  watery 
The  same  remark  rnay  be  made  njion  the  leaves  ot 
young  seedling  plants,  which  will  not  produce  good 
or  abundance  of  silk,  and  are  only  proper  when 
the  worms  are  young;  say  in  their  two  first  ages. 
It  may  be  useful  to  have  a  parcel  of  these  growing 
in  a  warm  situation,  that  they  may  come  forward 
before  large  trees,  and  serve  for  early  food. 

Mulberry  trees  may  be  propagated  by — 1st,  seed; 
2d,  grafting;  3d,  budding;  4lli,  layers;  5th,  cut- 
tings; 6tli,  suckers. 

The  ripe  fruit  may  be  sown  in  drills,  in  ground 
previously  prepared;  or  the  seeds  may  be  washed 
out  of  the  pulp,  and  tiiixed  with  an  ecpial  (piantity 
of  sand  or  fine  mould,  and  then  sown.  They 
shotdd  be  covered  about  a  (piarter  of  an  inch  deep. 
The  seeds  will  soon  vegetate  if  the  groimd  be  rich, 
and  will  live  through  the  winter,  unless  the  cold 
should  be  unusually  severe.  A  qnanlilv  of  plants 
from  seeds  thus  treated,  lived  tlirough  the  cold 
winter  of  1825 — 6,  in  Philadelphia.  In  very  cold 
weather,  the  young  plants  may  be  covered  with 
straw,  or  long  manure.  The  following  S[)ring,  thin 
the  plants  so  that  they  may  stand  one  foot  apart  al 
least.  Seeds  intended  to  be  sown  in  the  spring, 
or  to  be  kept,  should  be  washed  out,  as  tliej'  are 
apt  to  heat,  or  to  moulsl,  if  permitted  to  remain  in 
the  fruit.  Land  destined  for  spring  sowing  siiould 
be  dug  or  ploughed  in  the  preceding  autumn,  left 
rough  all  winter,  and  be  harrowed  or  raked  fine,  as 
soon  as  the  season  will  [lerinit,  and  the  seed  sown 
in  drills.  The  young  plants  must  be  watered  in 
dry  weathei-,  and  weeds  carefully  kept  down. 
Weeds  will  not  only  stint  the  growth  of  tlie  ])lants 
but  cause  disease  in  them,  which  may  affect  the 
future  vigour  and  health  of  the  tree.  In  the  second 
year  transplant  them  to  two  feet  distance  from  one 
another,  to  give  room  for  cleansing  and  dressing: 
the  land.  When  transplanting,  cut  off"  some  of  the 
roots,  especially  those  that  are  ragged  or  decayed, 
and  the  tap  root,  to  force  out  lateral  roots;  andalso 
the  tops,  at  six  or  seven  inches  from  the  ground. 
When  the  plants  in  the  nursery  have  siu-uiig,  stiip 
off  the  side  buds,  and  leave  none  but  such  as  are 
necessary  to  form  the  head  of  the  tree.  The  buds 
wliich  are  left  should  be  opposite  to  one  another. 
If  the  plant-s  in  the  nursery  do  not  shoot  well  the 
first  year,  in  the  month  of  March  following  cut 
i  them  over,  about  seven  inches  from  the  ground, 
and  they  will  grow  briskly.  They  should  be  wa- 
tered with  dilated  barn-yard  water. 

AV'hen  the  plants  have  grown  to  the  size  of  one 
inch  ill  diameter,  plant  them  out  in  fields  or  places 
where  they  are  to  remain,  and  make  the  hole  six 
feet  square:  trim  the  roots,  and  press  the  earth  on 
the  roots  as  the  holes  are  filled.  During  the  first 
year  of  planting  out,  leave  all  the  buds  which  the 
young  trees  have  pushed  out  on  the  top  till  the  fol- 
lowing spring,  when  none  are  to  be  left,  but  three 
or  four  branches  to  form  the  head  of  ihetiee.  The 
buds  on  those  branches  should  be  on  the  outside  of 
them,  that  the  shoots  may  describe  a  circle  round 
the  stem,  and  that  the  interior  of  the  tree  mav  be 
kept  ojien:  and  as  the  luids  come  out,  ruu  oft"  all 
those  on  the  bodies  of  the  trees.  For  several  years 
alter,  every  spring,  open  the  heads  of  the  trees 
when  uo  thick  of  wood,  and  cut  off  any  branch 
which  crosses  or  takes  the  lead  of  the  rest,  leaving 
two  buds  on  the  outside  of  every  trimmed  branch. 
C  -unt  Ve:-ri,  of  Italy,  ai)  experienced 'cultivator  of 


356 


UNIATIRSAI.  RECEIPT  BOOK. 


the  mulberry  iree,  recommends  to  leave  only  one 
flud  at  the  rnd  of  every  branch,  preferririg  those 
which  are  outside,  and  opposite  to  ei\c\\  other;  and 
when  three  buds  appear  together,  to  leave  the  mid- 
dle one,  which  is  always  most  vi_^orous,  and  to  de- 
tach the  two  on  each  side  of  it.  If  the  superior 
ouds  do  not  push  well,  the  two  next  lower  ones 
must  be  left.  Every  farmer  knows  the  very  great 
importance  of  dressing  ground  round  young  trees 
twiie  m  tiie  course  of  a  year,  and  of  securing  them 
to  stakes,  to  insure  an  upright  straight  growtli,  and 
to  prevent  their  being  shaken  by  winds,  or  levelled 
by  storms.  The  trees  may  be  planted  at  the  usual 
distances  of  apple  trees.  The  intervals  may  be 
cultivated  in  cabbages,  turnips,  or  mangel  wurtzel. 
The  attenilance  necessary  to  Indian  corn  would  en- 
danger the  young  trees. 

It  is  so  much  the  practice  in  the  United  States 
to  let  trees  take  their  chance  for  growing,  afiei'  they 
have  been  planted,  or  sprung  up  from  seeds  or 
stones,  that  tliese  particular  directions  may  be  dis- 
regarded. But  let  a  comparative  experiment  be 
made  with  mulberry  trees  permitted  to  grow  at 
will,  and  others  treated  as  here  directed,  and  the 
difTerence  in  their  beauty  and  growth  will  be  ob- 
vious. The  advantage,  in  these  respects,  will  be 
decidedly  in  favour  of  trees  which  have  been  at- 
tended to. 

Without  deciding  upon  the  superiority  of  the 
various  modes  of  propagating  mulberry  trees,  it  is 


thouLjbt  proper  to  mention  the  great  advaitage  -il 
the  mode  of  budding-.  In  the  year  18'2o,  Mr  Mil- 
lington,  of  Missouri,  "  budded  (he  white  mulberi  v 
on  stocks  of  native  trees;  and  such  as  were  dont 
before  July,  were  forced  out  immediately  by  cut- 
ting oft"  the  stocks  above  the  buds.  Some  of  tlies^ 
buds  made  limbs  more  than  two  feet  long  by  lb 
2/'th  October.  The  buds  put  in  after  the  middi 
of  July,  he  did  not  intend  to  force  out  until  tht 
following  spring.  He  thinks  budding  more  ex)>p- 
ditiousand  surer  than  engrafting, and  when  it  fails, 
does  not  injure  the  stock  so  much  as  tliis  mo<lf 
Native  stocks,  to  engraft  or  bud  on,  can  be  pro- 
cui'ed  with  ease;  and  the  trees  tlius  raised  »oul.l 
not  be  liable  to  disease  in  their  roots,  like  foreign 
trees:  and  tliese  engrafted  or  budded  trees  would 
grow  much  faster,  and  furnish  leaves  much  sooner, 
-ind  of  a  larger  size,  and  better  quality.  This  will 
not  be  doubted  by  those  who  have  observed  hoM 
much  faster  an  engrafted  tree  grows,  and  how  much 
larger  its  leaves  are  than  those  of  a  seedling  tree." 
Experience  has  fully  shown  that  the  leaves  of  the 
native  mulberry  tree  produce  good  and  strong  silk^ 
although  not  so  fine  as  that  from  the  white  mul- 
berry. Those,  therefore,  who  have  only  the  na- 
tive tree,  may  begin  their  operations  with  it:  anc, 
they  will  acquire  a  knowledge  of  the  business  of 
rearing  silk  worms,  while  llie  foreign  species  \» 
growing. 


RURAI.  AN7>  DOMISSTZC  ZSCONOMV. 


TO  MANAGE  A  DAIRY. 

Improved  mode  of  feeding  and  milking  coivs,  near 
Paimham  in  Surry. 
Directions  to  the  cov>  feeder. — Go  to  the  cow- 
stall  at  6  o'clock  in  the  morning,  winter  and  sum- 
mer; give  each  cow  half  a  bushel  of  the  mangel- 
wurzel,  carrots,  turni[)S,  or  potatoes,  cut;  at  7 
o'clock,  the  hour  the  dairy  maid  comes  to  milk 
them,  give  each  some  hay,  and  let  them  feed,  till 
they  are  all  milked. — If  any  cow  refuses  hay,  give 
her  something  she  will  eat,  such  as  grains,  carrots, 
&r..  during  the  time  she  is  milking,  as  it  is  abso- 
lutely necessary  the  cow  should  feed  whilst  milk- 
ing. As  soon  1.S  the  woman  has  finished  milking 
m  the  morning,  turn  the  cows  into  the  airing 
ground,  and  let  there  be  plenty  of  fresh  water  in 
the  troughs;  at  9  o'clock  give  each  cow  3  gallons 
of  the  mixture,  (as  under:  to  8  gallons  of  ejrains 
add  4  gallons  of  bran  or  pollard;)  when  they  have 
eaten  that,  put  some  hay  into  the  cribs;  at  12 
o'clock  give  each  3  gallons  of  the  mixture  as  be- 
fore; if  any  cow  looks  for  more,  give  her  another 
gallon;  on  the  contraiy,  if  she  will  not  eat  w^hat 
you  gave  her,  take  it  out  of  the  manger,  for  never 
at  one  time  let  a  cow  have  more  than  she  will  eat 
up  clean. — Mind  and  keep  the  manger;- clean,  that 
they  do  not  get  sour.  At  2  o'clock  give  each  cow 
half  a  bushel  of  carrots,  mangel-wurzel,  or  tur- 
nips; look  the  turnips,  &c.  8ic.  over  well,  before 
giving  them  to  the  cows,  as  one  rotten  turnip  will 
give  a  bad  taste  to  the  milk,  and  most  likely  spoil 
a  whole  dairy  of  butter.  At  4  o'clock  put  the  cows 
inu)  the  stall  to  be  milked;  feed  them  on  hay  as 
jrou  did  at  milking-time  in  the  morninc  keeping 


in  mind  that  the  cow  whilst  milking  must  feed  on 
something.  At  6  o'clock  give  each  cow  3  gallon.-i 
of  the  mixture  as  before.  Rack  them  up  at  8 
o'clock.  Twice  in  a  week  put  into  each  cow '3 
feed  at  noon,  a  quart  of  malt-dust. 

*^*  The  daily  expense  of  subsisting  each  cow 
on  the  above  feed  will  be  about  two  shillings. 

Directions  to  the  dairy  maid. — Go  to  the  cow- 
stawl  at  7  o'clock;  take  with  you  cold  water  and  a 
sponge,  and  wash  each  cow's  udder  clean  before 
milking;  dowse  the  udder  well  with  cold  water, 
winter  and  summer,  as  it  braces  and  repels  heats. 
Keep  your  hands  <»nd  arms  clean.  Milk  each  cow 
as  dry  as  you  can,  morning  and  evening,  and  when 
you  milk  each  cow  as  you  suppose  dry,  begin  again 
with  the  cow  you  first  milked,  and  drip  them  each; 
for  the  principal  reason  of  cows  failing  in  theii 
milk  is  from  negligence  in  not  milking  the  co» 
dry,  particularly  at  the  time  the  calf  is  taken  from 
the  cow.  Suffer  no  one  to  milk  a  cow  but  yourself, 
and  have  no  gossiping  in  the  stall.  Every  Satur- 
day night  give  in  an  exact  account  of  the  quantity  of 
milk  each  cow  has  given  in  the  week. 
7'o  make  oats  prove  doubly  nutritious  to  horses. 

Instead  of  grmding  the  oats,  break  th"m  in  a 
mill;  and  the  same  quantity  will  provt^  doubly  nu- 
tritvous.  Another  method  is,  to  boil  the  corn,  and 
give  the  horses  the  liquor  in  which  it  has  been 
boiled;  the  result  will  be,  that  instead  of  6  bushels 
in  a  crude  state,  S  bushels  so  prepared  will  be 
tound  to  answer,  and  to  keep  the  animals  in  supe- 
rior vigour  and  condition. 

Cheap  method  of  rearing  horned  cattlf. 

After  having  expressed  the  oil  from  theluseeti, 
make  up  the  remaining  husks  nr  dross  into  raun»l 


ifOllAL  AND  DOMESTIC  ECONOMY. 


^ibl 


balls  ot  the  size  of  a  fist,  and  afterwards  dry  them; 
infuse  ^nd  dissolve  two  or  three  of  these  halls  in 
hot  water,  and  add  in  the  hep;iniiing  a  third  or 
fourth  part  of  fresh  milk,  hut  afterwards,  when  the 
calves  are  grown,  mix  only  skim  milk  with  the 
infusion. 

7'o  rear  calves. 

The  best  method  of  rearins;  calves,  is  to  take 
them  oft"  the  cows  in  three  weeks  or  a  motith,  and 
to  give  them  nnthiiig  hut  a  little  fine  hay,  until 
(hey  hegin  through  necessity  to  ]iick  a  little:  then 
tut  some  of  the  hay  and  mix  it  with  bran  or  oats 
in  a  trough,  and  slice  some  turnips  about  the  size 
of  a  crown  piece,  which  they  will  soon  by  licking 
learn  to  eat:  after  which  give  them  turnips  enough. 
V'o  rear  calves  ivithout  milk. 

In  two  or  three  davs  after  thej'  are  calved  take 
the  calves  fi'om  the  cows,  put  them  in  a  house  by 
themselves,  then  give  them  a  kind  of  water  gruel, 
cnm|>osed  of  about  one-third  of  barle}-  and  two- 
thirds  of  oats  ground  together  very  fine,  then  sift 
tiie  mixture  through  a  very  fine  sieve,  put  it  into 
the  quantity  of  water  l)el(nv  mentioned,  and  boil 
it  half  an  hour,  when  take  it  oft' the  fire,  and  let  it 
remain  till  it  is  milk-warm;  then  give  each  calf 
about  a  quart  in  the  morning,  and  the  same  quantity 
in  the  evening,  and  increase  it  as  the  calf  grows 
older.  It  requires  very  little  trouble  to  make  them 
drink  it;  after  the  calves  have  had  tliis  diet  about  a 
week  or  ten  days,  tie  up  a  little  bundle  of  hay  and 
put  it  in  the  middle  of  the  house,  which  they  will 
by  degrees  come  to  eat:  also  put  a  little  of  the 
meal  above  mentioned  in  a  small  trougit  for  them 
to  eat  occasionally;  keep  them  in  this  manner  until 
they  are  of  proper  age  to  turn  out  to  grass,  before 
which  they  must  be  at  least  two  mouths  old. 

Another  method. — Make  an  infusion  of  malt,  or 
fresh  wort  as  a  substitute  for  milk;  in  summer  it 
may  be  given  to  the  calves  cold,  but  in  winter  it 
must  have  the  same  degree  of  warmth  as  the  milk 
just  coming  from  the  cow;  the  quantity  is  the  same 
.■»s  the  milk  commonly  given  at  once  to  a  calf,  and 
to  be  increased  in  proportion  as  the  calf  grows. 
7  'o  fatten  po  ultry. 

An  experiment  has  lately  been  tried  of  feeding 
geese  with  turnips  cut  in  small  pieces  like  dice, 
but  less  in  size,  and  put  into  a  trough  of  water; 
with  this  food  alone,  the  eftect  was  that  6  geese, 
each  when  lean  weighing  only  9  lbs.,  actually 
gained  20  lbs.  each  in  about  3  weeks  fattening. 

Malt  is  an  excellent  food  for  geese  and  turkeys, 
grains  are  prefLrred  for  the  sake  of  economy,  un- 
liss  for  immediate  and  rapid  fattening:  the  grains 
should  be  boiled  afresh. 

Other  cheap  articles  for  fattening  are  oatmeal 
and  treacle;  barley-meal  and  milk;  boiled  oats  and 
ground  malt. 

Corn  before  being  given  to  fowls  should  always 
be  crushed  and  soaked  in  water.  The  food  will 
tlius  go  further,  and  it  will  help  digestion.  Hens 
frd  thus  have  been  known  to  lay  during  the  whole 
of  the  winter  months. 

To  choose  a  milch  cow. 

As  to  a  choice  of  breeds  for  a  private  familv, 
none  in  ^>ngland,  (says  Mr  Lawrence,)  probably 
combine  so  many  advantages  as  the  Suff"(ilk  dun- 
eows.  They  excel  both  in  t^uantitj"  and  quality  of 
milk;  they  feed  well  after  they  become  barren; 
(liey  are  small-sized,  and  polled  or  hornless;  the 
•fist  a  great  convenience.  'I'he  horns  of  cows  which 
I'litt  and  gore  others,  should  be  immediately  broad 
ti|i()ed.  There  is  a  breed  of  polled  Yorksliire  or 
llolderness  cows,  some  of  them  of  middling  size, 
gieat  milkers,  and  well  adapteti  ,.i  the  use  of  fami- 
lies, where  a  great  quantity  of  milk  is  required, 
ai.d  where  price  is  no  object,  and  food  in  plenty. 
U  riclier  milk  and  a  comparison  of  the  two  famous 


breeds  be  desired,  one  of  each  may  be  selected, 
namely,  the  last  ment'oned,  and  the  other  of  the 
midland  coimtv,  or  long  horned  species.  Colour 
is  so  far  no  object,  that  neither  a  good  cow  nor  p 
good  horse  can  he  of  a  bad  colour;  nevertlieless, 
in  an  ornamental  view,  the  sheeted  and  pied  stock 
of  the  Yorkshire  short-horns,  make  a  picturesque 
figure  in  the  grounds. 

The  Alderney  cows  yield  rich  milk  upon  less 
food  tiian  larger  stock,  but  are  seldom  large  milk- 
ers, and  ai-e  particular./  jcanty  of  ])roduce  in  the 
winter  season.  I'hey  are,  besides,  worth  little  or 
nothing  as  harreners,  not  oidy  on  account  of  their 
small  size,  but  their  inaptitude  to  take  on  fat,  and 
the  ordinary  quality  of  their  beef 

To  determine  the  economy  of  a  cow. 
The  annual  consumption  of  food  per  cow,  if  turn- 
ed to  grass,  is  from  one  acre  to  an  acre  and  a  half 
in  the  summer,  and  from  a  ton  to  a  ton  and  half  of 
fiay  in  the  winter.  A  cow  may  be  allowed  2  pecks 
of  carrots  per  day.  The  grass  being  cut  and  car- 
ried will  economize  it  full  one-third.  The  annual 
product  of  a  good  fair  dairy  cow,  during  se.eral 
months  after  calvitig,  and  either  in  summer  or 
winter,  if  duly  fed  and  kept  in  the  latter  season, 
will  be  an  average  of  seven  pounds  of  butter  per 
week,  from  live  to  three  gallons  of  milk  per  <iay. 
Afterwai'ds,  a  weekly  average  of  three  or  four  lbs. 
of  butter  from  barely  half  the  quantity  of  milk. 
It  depends  on  the  constitution  of  the  cow,  how 
nearly  she  may  be  milked  to  the  time  of  her  calv- 
ing, some  giving  good  milk  until  witiiin  a  week  or 
two  of  that  period,  others  requiring  to  be  dried  8, 
or  9  weeks  previously.  1  have  heard  (says  Mi 
Lawrence)  of  20  lbs.  of  butter,  and  even  22  lbs. 
made  from  the  milk  of  one  long-horned  cow  in  se- 
ven days:  but  I  have  never  been  fortunate  enough 
to  obtain  one  that  woidd  produce  more  than  12  lbs. 
per  week,  although  I  have  had  a  Yorkshire  cow 
which  milked  seven  gallons  per  day,  yet  never 
made  5  lbs.  of  butter  in  one  week.  On  the  aver- 
age, three  gallons  of  good  milk  will  make  1  lb.  of 
butter. 

To  breed  pheasants. 
Eggs  being  provided,  put  them  under  a  hen  that 
has  kept  the  nest  three  or  four  days:  and  if  you  set 
twr  or  three  hens  on  the  same  day,  you  will  have 
the  advantage  of  shifting  the  good  eggs.  The  hens 
having  set  their  full  time,  such  of  the  young  jjhea- 
sants  as  are  already  hatched,  put  in  a  basket,  with 
a  piece  of  flatmel,  till  the  hen  has  done  hatching. 
The  brood,  now  come,  put  under  a  frame  with  a 
net  over  it,  and  a  p;ace  for  the  hen,  that  she  can- 
not get  to  the  young  pheasants,  but  that  they  mav 
go  to  her:  and  feed  them  with  boile<l  egg  cut 
small,  boiled  milk  and  bi'ead,  alum  curd,  ants' 
eggs,  a  little  of  each  sort,  and  often.  After  2  or  .3 
days  they  will  be  acquainted  with  the  call  of  lUe 
hen  that  hatched  them,  may  have  their  liberty  to 
run  on  the  grass-plat,  or  elsewhere,  observing  to 
shift  them  with  the  sun  and  out  of  the  cold  winds: 
they  need  not  nave  their  liberty  in  the  morning  till 
the  sun  is  up;  and  they  must  be  :hut  in  with  the 
hen  in  good  time  in  the  evening.  You  must  be 
very  careful  in  order  to  guard  against  the  distem- 
per to  which  they  are  liable,  in  the  choice  of  a  sit- 
uation for  breeding  the  bii-ds  up;  where  no  poultry, 
Mheasants,  or  turkeys,  &c.  have  ever  been  kept; 
such  as  the  warm  side  of  a  field,  orchard  or  plea- 
sure ground,  or  garden,  or  even  on  a  common,  or 
a  good  green  la  \e,  under  circumstances  of  this 
kind;  or  by  a  wood  side;  but  then  it  is  proper  for  a 
mati  to  keep  with  them  under  a  temporary  hovel, 
and  to  have  two  or  three  dogs  chained  at  a  proper 
distance,  with  a  lamp  or  two  at  ninht. 

The  birds  goiiig  on  as  before  mentioned,  should 
so  continue  till  SepteP"-  er,  oi  (if  very  early  bredl. 


3>8 


tlXlVTSUSAL  RECEIPT  BOOK. 


ine  middle  ol  Aiicr'i';t  Before  they  besjin  to  shift  Ij 
'he  lonp;  featliers  i-i  the  tail,  tlievare  to  Ije  simt  tip  |j 
111  ihe  basKet  with  the  hen  retjularlT  eveiy  iii;j;ht.  || 
For  such  yoiiiio;  plieasanls  as  are  chosen  tor  bret-ii- 
iiig  stock  at  liotue,  and  likewise  to  turn  out  it)  llie 
r')ilowinof  spring,  provide  a  new  piece  of  groiiiul, 
1  irge  and  roomy  for  two  pens,  where  no  pheasants 
&C.  ha»e  been  kept,  and  there  i>ut  the  young  birds 
III  as  thev  begin  to  shift  their  tails.  Such  of  them 
«s  are  intended  to  be  turned  out  at  a  future  tune, 
or  in  another  place,  pia  i.ito  one  pen  netted  over, 
and  leave  their  wings  as  thev  are;  and.  those  want- 
ed for  breeding  put  into  the  other  \)en,  cntting  one 
wing  of  each  bird.  The  gold  and  silver  phea- 
sants pen  earlier,  or  they  «il!  he  oft'.  Cut  the 
wing  often;  and  when  first  peimetl  teed  all  the 
young  birds  with  barley-meal,  dougli,  corn,  plenty 
of  green  turnips,  and  alum  cifd,  to  m;<ke  which, 
take  new  milk,  as  much  as  the  young  birds  ivpiire, 
and  boil  it  with  a  lump  of  alum,  so  as  not  lo  make 
(he  curd  hard  and  tough,  but  custardlike. 

A  little  of  this  curd  twice  a  day,  and  ants'  eggs 
aflei  every  lime  tliey  have  had  a  sufficient  quanti- 
ty of  the  other  food.  If  they  do  not  eat  heartily, 
give  them  some  ants' eggs  to  create  an  appetite,  but 
by  no  means  in  such  abundance  as  lo  be  consider- 
ed their  food. 

Not  more  than  four  hens  should  be  allowed  in 
the  pens  to  one  cock.  Never  put  more  eggs  un- 
der a  hen  than  she  can  well  and  closely  cover;  the 
eggs  being  fresh  and  caretully  preserved.  Short 
broods  lo  be  joined  and  shifted  to  one  hen;  cjminon 
tien  pheasants  in  close  pens,  and  wiili  pknty  ot  co- 
ver, will  somelimesmaketlieir  nestsaiidliatch  their 
own  eggs:  but  they  seldom  succeed  in  rearing  their 
brood,  being  so  naturally  shy;  whenct-  sh;)uld  this 
method  be  desired,  tliey  must  be  left  entirely  to 
themselves,  asthey  feel  alarm  even  in  buing  looked 
at.  Eggs  for  selling  are  generally  ready  in  A|>ril. 
Period  of  incubation  the  same  in  ihe  jjlieasaul  as  in 
the  common  h'^1.  Pneasants,  like  the  pea-fowl,  will 
clear  grounds  of  insects  and  reptiles,  bul  will  spoil 
all  wall-trees  within  their  reach,  by  pecking  off 
everv  bud  and  leaf.  I) 

Strict  cleanliness  to  be  observed,  the  meat  not  ij 
lo  he  tainteil  with  dung,  and  the  water  to  be  pure 
and  often  renewed.  Food  for  grown  pheasants, 
barley  or  wheal;  generally  the  same  as  for  other 
poultry.  In  a  cold  spring,  hemp  seed,  or  other 
warming  seeds,  are  comforlable,  and  will  forward 
.he  breeding  slock. 

To  manage  young  cluckens. 

The  chickens  first  hatched,  are  lo  be  taken  from 
the  hen,  lest  she  be  teinpted  to  leave  her  task  un- 
finished. They  may  be  secured  in  a  basket  of 
wool  or  soft  hay,  and  kept  in  a  moderate  heat;  if 
,he  weather  be  cold,  near  the  fire,  l  hey  will  reijuire 
■»o,  food  for  24  hours,  should  it  be  necessary  lo 
^eep  them  so  long  from  the  hen.  The  wliole 
jrood  being  hatched,  place  the  hen  under  a  coop 
abroad,  upon  a  dry  spot,  and,  if  possible,  not  with- 
in reach  of  anollier  hen,  since  tiie  chickens  will 
mix,  and  the  hens  are  apt  to  maim  and  destroy 
those  which  do  not  belong  to  them.  Nor  should 
they  be  placed  near  young  fowls,  which  are  likely 
lo  crush  them,  ueing  always  eager  for  their  small 
meat. 

The  first  food  should  be  split  grits,  afterwards 
tail  wheat;  all  watery  food,  soaked  bread,  or  pota- 
toes, being  improper.     Eggs  boiled  hard,  or  curd 
eliopped     smail,    is    very   suitable    as    first    food. 
Their  water  should    be  pure,   anJ  often  renewed, 
and   there   are  pans  made   in  such  forms,  tli;>t  ll.e  ^ 
thickens  may  drink  wiliioul  getting  into  the  uatir,    ^ 
which,  by  welling  their   feet  and   feathers,  numbs  :; 
and  injures  >,hem;  a  basin  in  the   middle  ot  a  pan  ij 
of  water  will  answer  the  end;  the  water  running  jl 


round  it.  There  is  no  necessity  for  cooping  Oi 
the  brood  beyond  two  or  three  days;  but  they  m-.w 
be  confined  as  occasion  requires,  or  siitfered  to 
range,  as  the}  are  much  beneliled  by  the  foragin;^ 
o['  it-p  hen.  They  siionld  not  be  let  out  too  e<.rlv 
in  the  morning,  whilst  the  dew  lies  upon  the 
ground,  nor  !>e  suffered  to  range  over  wet  grass, 
which  is  a  common  and  fatal  cause  of  disease  in 
fowls.  Another  caution  rei|uisile  is  lo  guiird  them 
against  unfavourable  changes  of  the  weather,  paili- 
ciiiarly  if  rainy.  Nearly  all  the  diseases  of  fowK 
arise  from  cold  moisture. 

For  the  period  of  the  chickens  quilting  llie  hen, 
there  is  no  general  rule:  when  she  liegiiis  to  roost, 
if  sufficiently  forward,  they  will  tollow  her;  if 
otherwise,  they  should  be  secured  in  a  proper 
place,  till  the  lime  arrives  when  they  are  to  asso- 
ciate with  the  other  young  poultry,  since  the  larger 
are  sure  to  overrun  and  drive  from  iheir  food  the 
younger  broods. 

/  0  hutch  chickens  in  the  Egyptian  mode. 

The  miimals  or  ovens  of  Egypt  are  scarcely  abo .  e 
nine  feet  in  height,  but  tliey  have  an  extent  in 
length  and  breadth  which  renders  them  remarka- 
ble, and  yet  they  are  more  so  in  their  internal 
structure.  The  centre  of  the  building  is  a  very 
narrow  gallery,  usually  about  the  width  of  three 
feet,  extending  from  one  end  of  the  buililing  to  the 
other,  ihe  height  of  which  is  from  eight  to  nine 
feet;  the  structure  for  the  most  part  of  brick.  The 
entrance  into  the  oven  is  through  the  gallery,  whi-.i 
commands  the  whole  extent  of  it,  and  facilitates 
the  several  operali  ins  that  are  necessary  to  keep 
the  eggs  to  the  ptoper  degree  of  heal.  Tiie  oven 
has  a  door,  not  very  «ide,  and  only  as  high  as  it 
is  broad;  this  door,  and  many  others  in  use  in  the 
manials,  are  commonly  no  more  than  round  holes. 

The  gallery  is  a  corridor;  with  this  difference 
from  our  coiuiikon  corridors,  which  have  only  one 
row  of  rooms,  whereas  that  of  the  maiual  has  al- 
wavs  two  rows  of  them  on  both  sides;  namely,  one 
on  the  ground  flour,  and  another  above.  Every 
one  upon  tiie  ground  floor  has  one  above,  perfectly 
equal,  both  in  length  and  breadth.  The  rooms  ot 
each  row  on  the  ground  fioor,  are  all  ^qual,  in 
length,  breadth,  and  height.  Ueaumur  observes, 
we  know  of  no  other  rooms  in  the  world,  so  low- 
as  these,  being  only  three  feel  in  height.  Their 
lireadlh,  which  is  in  the  same  direction  with  the 
length  of  the  gallery,  is  four  or  five  feet;  they  are 
very  narrow  in  proportion  lo  their  length,  which 
is  12  or  15  feet. 

Every  one  of  these  rooms  has  its  door  or  rounii 
aperture,  about  a  foot  and  a  hrflf  in  diameter,  open- 
ing into  the  gallery,  th  nole  being  v.ide  enough 
fcr  a  man  to" creep  through.  All  the  eggs  lo  bfc 
hatched  are  first  ranged  in  these  moms.  Four  or 
fivelhousaiu'.  eggs  are  put  into  each  of  them.  These 
are  the  real  ovens,  so  ihal  the  whole  edifices,  which 
is  denominated  '\  chicken  oven,  is  an  assemblage 
of  many  ovens  set  together,  side  by  side,  oiipositc 
and  over  each  oilier;  and  i:i  the  course  of  tiie  pro- 
cess a  part  of  ihe  eggs  are  wanned  in  the  up[)ei 
rooms,  after  having  been  previously  in  the  lower. 

Forty  or  fifty  thousand  eggs  are  hatciied  at  onc 
or  another  extends  the  number  to  eight}  ihoubann 
The  eggs  are  spread  on  mats,  flocks  or  llax,  in  each 
room  upon  the  ground  floor,  where  they  contiaei 
their  first  and  general  warmth,  during  a  certain 
number  of  days. 

The  heal  of  the  air  in  the  inferior  rooms,  and 
consequently  that  of  the  eggs,  would  rise  loan  ex- 
t.ssive  degree,  were  the  fire  in  the  gutter  inces- 
smilly  kept  i^p.  Tney  keep  it  up  only  an  hour  ir. 
the  iiiDrning,  and  an  hour  at  night,  and  they  sl\le 
these  heatings  the  dinner  and  supper  of  the  chick 
ens:  lliev  receive,  however,  two  more  twals,  tliat 


RURAL  AND  DOMESTIC  ECONOMY. 


35^ 


is,   luncheon  and  afternoon   meal,  the   fire  being 
lio;htt-.l  four  times  a  day. 

On  tiie  <!ay  on  wliich  they  cease  to  light  the 
fires,  part  of  tlie  egs;s  of  each  inferior  roooi  are 
tlways  conveyed  into  the  room  above.  The  eggs 
had  been  too  much  heaped  in  the  former,  and  it  is 
now  time  to  extend  and  give  them  more  room. 

The  proper  namt)er  of  eggs  from  each  inferior 
room  having  been  removed  into  the  room  above, 
all  tlie  apertures  of  the  rooms  and  of  the  gallery 
are  closely  and  exactly  stopped  with  bungs  of  tow, 
e.\cepting,  perhaps,  half  the  apei-tures  in  the 
arches  or  ceilings  of  the  upper  rooms;  which  are 
left  open  in  order  to  procure  there  a  circulation  of 
air.  This  precaution  is  sufficient  to  preserve  in 
(he  ovens,  for  many  days  togetii'-r,  the  temperature 
which  has  been  obtained;  which  indeed  would  be 
the  case  with  ovens  upon  so  considerable  a  scale  in 
any  country,  more  especially  one  so  hot  as  Egypt. 
'I'hree  hundred  and  eighty-six  ovens  are  kept  in 
Egypt  annually,  during  four  or  six  months,  allow- 
ing more  time  than  is  necessary  to  iiatch  eight  suc- 
cessive broods  of  chickens,  ducks,  and  turkey? 
making  on  the  whole  yeai-ly,  tliree  thousand  and 
eighty-eigiit  broods.  The  number  in  each  hatch- 
ing is  not  always  equal,  from  the  occasional  difK- 
culty  of  obtaining  a  sufp.cient  number  of  eggs, 
which  may  be  stated  at  a  medium  between  tiie  two 
extremes  of  forty  and  eighty  thousand  to  each  oven. 
The  overseer  contracts  to  ret  urn,  in  a  living  brood, 
to  his  employer,  two-thirds  of  the  number  of  eggs 
set  in  the  ovens:  all  above  being  iiis  own  perquisite, 
in  addition  to  his  salary  forthe  season,  which  is  from 
30  to  40  crowns,  exclusive  of  his  board.  Accoi'd- 
ing  to  report,  the  crop  of  pouUiy  tiius  artificially 
raised  in  Egy[)t,  was  seldom,  if  ever,  below  that 
ratio,  making  the  enormous  annual  amount  of  nisie- 
ty-two  million  six  hundred  and  foi'ty  thousand. 

The  chickens  are  not  sold  from  the  stove  by  tale, 
but  by  the  bushel,  or  basket  full! 

Excellent  svbstUtite  fur  candles. 
Procure  meadow-rushes,  such  as  they  tie  the 
hop  shoots  to  ttie  poles  with.  Cut  them  wiien  the)' 
have  attained  their  full  substance,  but  are  still 
green.  The  rush,  at  this  age,  consists  of  a  body 
of  ])itli,  wi.U  a  green  skin  on  it.  Cut  off  both  ends 
of  the  rush,  and  leave  the  prime  p-rt,  which,  on  an 
average,  may  be  about  a  foot  and  a  half  long.  Then 
take  oft'allthe  gteen  jkin  "xcept  for  about  a  fifth  part 
of  the  way  round  the  pith.  'I'hus  it  is  a  \>iece  of 
\)ith  all  but  a  little  strip  of  skin  in  one  part  ali  the 
way  up,  which  is  necessary  to  hold  the  pith  to- 
gether. 

The  rushes  being  thus  prepared,  the  grease  is 
melted,  and  put,  in  a  melted  state,  into  something 
that  is  as  long  as  the  ruslies  are.  The  rusiies  are 
put  into  the  grease;  soaked  in  it  sufficientlv;  then 
taken  out  anil  iaiu  in  a  bit  of  b.'^rk,  taken  from  a 
young  tree,  so  as  not  to  be  too  large.  Tiiis  bark  is 
fixed  up  against  the  wall  by  a  eou[)le  of  straps  put 
round  it;  and  there  it  hangs  for  the  purpose  of  hold- 
ing the  rushes. 

The  rushes  are  carried  about  in  the  hand;  but 
to  sic  by,  to  work  by,  or  to  go  to  bed  by,  tliey  are 
fixed  in  stands  made  for  the  purpose,  some  of 
wliiiih  are  high,  to  stand  on  the  ground,  and  some 
low,  to  stand  on  a  table.  These  stands  have  an 
iron  part  somL-thing  like  a  pair  of  pliers  to  hold  tlie 
rush  in,  and  the  rush  is  shifted  foward  from  time 
'.11  lime,  as  it  burns  down  to  tlie  thing  that  holds  it. 
These  rushes  give  a  better  light  than  a  common 
small  dip  candle;  and  they  cost  next  to  nothing, 
tliiugb  iht  l:ibourer  may,  with  lUem,  have  as  much 
(gilt  as  he  pleases. 

To  cultiTate  miistard. 
A  yard   square  of  grotind,   sown   with  common 
'iiuslard,   the  crop  of  which,  ground   for  use  in  a 


little  mustard-mill,  as  wanted,  wou.ii  save  some 
money,  and  probably  save  life.  The  mustari' 
would  look  brown,  instead  of  yellow;  but  the  for» 
mer  c;)loui-  is  as  goo<l  as  the  latter;  and,  as  to  the 
t.tste,  the  real  mustard  has  certainly  a  much  betlei 
taste  than  that  of  the  drugs  and  Hour  which  go  un- 
der tiie  name  of  mustard.  \.a\  any  one  trv  it,  and 
he  will  never  use  the  drugs  again.  The  drugs,  if 
taken  freely,  leave  a  burning  at  the  pit  of  the 
stomach,  which  the  real  mustard  iloes  not. 
'i'o  aire  herrings,  {nlcliards,  mackerel,  sprals,  Csfc 

Resei'voirs  of  any  size,  vats,  or  casks,  perfectl) 
water-tight,  should  be  about  half  filled  with  brine, 
made  by  dissolving  about  28  parts  of  solid  salt  in 
T"-!  of  fresh  water.  The  fish,  as  fresh  as  possible, 
gutted  or  not,  must  be  jilunged  into  this  fully-satu- 
rated brine  in  such  quantity  as  nearly  to  fill  the 
reservoir;  and,  after  remaining  (juite  immersed  foi 
five  or  six  days,  they  will  be  fit  to  be  packed  at 
usual,  with  large  grained  solid  salt,  and  exporleil 
to  llie  hottest  climates.  As  brine  is  always  weak- 
est at  the  upper  part,  in  order  to  keep  it  of  a  uni- 
form saturation,  a  wooden  lattice-work  frame,  ot 
such  size  as  to  be  easily  let  into  the  inside  of  the 
reservoir,  is  sunk  an  inch  or  two  under  the  surface 
of  the  brine,  for  the  purpose  of  susperuling  upon  i 
lumps  of  1  or  2  pounds,  or  larger,  of  solid  salt 
wliich  efi'ectually  saturates  whatever  moisture  may 
exude  from  the  fish;  and  thus  the  brine  will  be 
continued  of  the  utmost  strength,  so  long  as  any 
part  of  the  salt  remains  undissolved.  The  solid- 
ity of  the  lumps  atlmits  of  their  being  applied 
several  times,  or  whenever  the  reservoirs  are  re- 
plenished with  fisli;  and  the  brine,  although  repeat, 
edly  used,  does  not  putrify;  nor  do  the  fish,  if  kept 
uiuler  the  surface,  ever  become  rancid. 

All  provisions  are  best  preserved  by  this  method^ 
especially    bacon,  which,  when  thus  cured,   is  not 
so  liable  to   become   rusty,   as  wiien  done  by  the 
usual  method  of  rubbing  with  salt. 
Portable  ice-house. 

Take  an  iron-iiound  butt,  or  puncheon,  and 
knockout  the  head;  then  cut  a  very  small  hole  in 
the  bottom,  about  the  size  of  a  wine-cork.  Place 
inside  of  it  a  wooden  tub,  shaped  like  a  churn, 
resting  it  upon  two  pieces  of  wood,  which  are  to 
raise  itfrom  touching  the  bottom.  Fill  the  space 
round  the  inner  tub  with  pounded  charcoal;  and  fit 
to  the  tub  a  cover,  with  a  convenient  handle;  hav- 
ing inside  one  or  two  small  hooks,  on  wliich  the 
bottles  are  to  be  hung,  during  the  operation,  i'late 
on  the  lid  a  bag  of  pounded  charcoal,  about  2  feet 
square;  and  over  all,  place  another  cover,  which 
must  cover  the  head  of  the  outer  cask. 

When  the  appar.atus  is  tiius  prepar-'d,  let  it  be 
placed  in  a  c(dd  cellar,  and  buried  in  liie  earth 
above  four-fiftiis  of  its  height;  but,  though  cold, 
the  cellar  must  be  dry ;  wet  ground  will  not  answer 
and  a  sandy  soil  is  the  best.  Fill  the  inner  tub.  or 
nearly  so,  with  pounded  ice;  or,  if  prepaiea  iit 
wii>ter,  with  s^now  well  pressed  down,  and  the  aj>- 
paratuo  will  be  complete. 

Whenever  it  is  wished  to  make  ices,  t;ike  off  the 
upper  cove'-,  then  the  sack  or  bag  of  pounded  char- 
coal, and  suspend  the  vessel  containing  the  liquid 
to  be  fiozeu  to  tiie  hooks  inside  of  the  inner  cover; 
then  close  up  the  whole  as  before,  for  half  an  hour, 
when  the  operation  will  be  complete,  provided 
care  be  taken  to  exclude  exiernal  air. 

'I'o  produce  ice  for  culinary  pu-poses. 

Fill  a  gallon  stone  bottle  with  hot  S|)iiiig  water, 
leaving  a  youl  a  pint  vacant,  and  put  in  2  oz.  of  re- 
fined nitre;  the  bottle  must  then  be  slopped  verr 
close,  and  let  down  into  a  deep  well.  Aliei'  3  or 
four  hours  it  will  be  completely  frozen;  but  the 
bottle  must  be  broken  to  procure  ihe  ice.  Jf  the 
bottle  is  moved  up  and  down,  so  as  to  be  some  imei 


.360 


imiVt^RSAL  RECEIPT  BOOK. 


m  and  sometimes  out  o*  the  water,  the  consequent 
evaporation  will  haster.  the  process.  Tiie  henliiig 
of  tlie  water  assists  the  subsequent  congelHtinn; 
»nd  experience  has  proved,  that  liot  water  in  win- 
'.er  will  freeze  more  rapidly  than  cold  water  just 
drawn  from  a  sprin!». 

Tc  iiwke  ice. 

The  following  is  a  simple  and  speedy  method  of 
congealing  water: — 

Into  a  metal  vase  half  filled  with  water,  pour 
Tery  gently  an  equal  quantity  of  ether,  so  that  no 
mixture  may  take  place  of  the  two  liquids.  The 
vase  is  placed  under  the  recei\rr  of  an  air-^jump, 
which  is  so  fixed  upon  its  support  as  to  renr.ain 
quite  steady  when  the  air  is  pumped  out. 

At  the  first  strokes  of  the  piston,  the  ether  be- 
comes in  a  state  of  ebullition;  it  is  evaporated  to- 
tally in  less  than  a  minute,  and  the  water  remains 
converted  into  ice. 

Y'o  procure  ice  from  a  powder. 

This  is  made  by  pulverizing  and  drying  the 
shivery  fragments  of  porpliyritic  trap,  which  will 
absorb  one-fifth  of  its  own  weight  of  water.  Two 
quarts  of  it,  spread  in  a  large  dish,  will,  in  a  few 
minutes,  in  an  exhausted  receiver,  freeze  half  of 
vhree  quarters  of  a  pound  of  water,  in  a  cup  of 
porous  earthen  ware.  After  each  process  its  power 
will  be  restored  hy  drying  it  before  a  fire,  or  in  the 
sun;  of  course,  ice  may  always  be  procured  from 
it  in  hot  climates.  Experiments  tried  with  oat- 
meal, have  ])roduced  equal  results. 

To  char  peats  at  the  moss. 

The  best  method  of  charring  peats  where  they 
are  dirg,  is — when  tlie  peats  are  properly  dried, 
wheel  to  the  outside  of  the  moss  a  single  horse  cart 
load  of  them.  Level  a  spot  of  ground,  about  7  feet 
in  diameter,  near  to  a  di-ain,  and  drive  a  stake  of 
wood  into  the  ground,  about  5  feet  long;  roll  some 
dry  heather  or  pol  (tlie  refuse  of  flax),  round  the 
stake,  and  lay  some  also  upon  the  ground  where 
the  peats  are  to  be  placed;  then  set  the  peats  upon 
■and  all  round  the  slake,  inclining  to  the  centre, 
with  a  little  dry  heather  or  pol  between  each  floor 
-f  peat,  until  near  *.he  top,  or  last  course:  then 
^^.y  are  laid  in  a  horizontal  direction;  and  the 
.i,ack  when  finished,  is  in  the  form  of  a  bee-hive. 
The  next  operation  is  to  set  the  stack  on  fire, 
which  is  done  at  the  bottom  aH  round;  the  fire  will 
soon  run  up  the  post  in  the  centre;  and  when  the 
heather  or  pol  is  all  consumed,  the  space  forms  a 
chimney,  and  occasions  the  stack  to  burn  regularly. 
If  the  windward  side  should  burn  too  fast,  apply 
some  wet  turf.  When  the  peats  are  thought  to  be 
sufficiently  burnt,  which  is  easily  known  from  the 
appearance  of  the  smoke,  apply  wet  turf  and  wa- 
ter from  the  adjoining  drain  as  fast  as  possible,  un- 
trl  the  whole  be  extinguished: — the  charcoal  may 
be  removed  upon  the  following  day. 

'J'o  char  peats  for  family  use. 

When  charcoal  is  required  for  cookery,  or  any 
other  purpose  in  the  family,  take  a  di^zen  oi  fit* -en 
peats,  and  put  them  upon  the  top  of  the  kitchen 
fire,  U[>or.  edge;  they  will  soon  draw  up  the  coal 
fire,  and  become  red  in  a  short  time.  After  being 
turned  about  once  or  twice,  and  done  with  smoking, 
they  are  charred,  and  may  be  removed  to  the  stoves; 
if  more  char  is  wanted,  put  on  another  supply  of 
peats.  By  tuHowing  this  plan,  tlie  kitchen  fire  is 
kept  up,  and  iius,  with  very  little  trouble,  a  sup- 
\ily  of  the  bt  St  charred  peat  is  obtained,  perfectly 
free  from  smoke;  and  the  vapour  by  no  means  so 
noxious  as  charcoal  made  from  wood,  heats  char- 
ged in  this  way  may  be  used  in  a  chafer-,  in  any 
room,  or  even  in  a  nurserj',  without  any  danger 
arising  from  the  vapour.  It  would  also  be  found 
ff.r-  fit  for  the  warming  of  beds;  and  much  better 


than  live  coals,  which  are,  m  general,  used  full  of 
sulphur,  and  smell  all  over  the  house. 

Peats  charred  in  a  grate,  and  applied  to  the  pur- 
pose of  charcoal  immediately,  without  being  ex- 
tinguished, make  the  purest  and  best  char,  and 
freest  of  smoke.  When  peats  are  charred  in  a 
large  quantity,  and  extinguished,  any  part  of  the 
peat  that  is  not  thoroughly  burnt  in  the  heart,  will 
imbibe  moisture;  and,  when  used,  will  smoke,  and 
have  a  disagreeable  smell,  which  would  at  once 
hinder  charred  peat  from  being  used  in  a  gentle- 
man's family. 

To  make  a  cheap  fuel. 

Mix  coal,  charcoal,  or  saw-dust,  one  part,  sand 
of  any  kinii,  two  parts,  marl  or  clay,  one  part,  in 
quantity  as  thougSt  proper.  Make  the  mass  up 
wet,  into  balls  of  a  convenient  size;  and  when  the 
fire  is  sufllciently  strong,  place  these  balls,  accord- 
ing to  its  size,  a  little  above  the  top  bar;  and  ihey 
will  produce  a  heat  considerably  more  intense  than 
common  fuel;  and  insure  a  saving  of  one  half  the 
quantity  of  coals.  A  fire  then  made  up,  will  re- 
,uire  no  stirrins;,  and  will  need  no  fresh  food  for 
ten  hours. 

To  clean  water  casks. 

Scour  the  inside  well  out  with  Mater  and  sand 
and  afterwards,  apply  a  quantity  of  charcoal  dust; 
another  and  better  method  is,  to  rinse  them  with 
a  pretty  strong  solution  of  oil  of  vitriol  and  water, 
which  will  entirely  deprive  them  of  their  foulness. 
'J'o  preserve  eggs. 

Ap])ly  with  a  brush  a  solution  of  gum-arabic  to 
the  shells,  or  immerse  the  eggs  therein,  let  them 
dry,  and  afterwards  pack  them  in  dry  charcoal  dust. 
This  prevents  their  being  atfecled  by  any  alter*- 
tions  of  temperature. 

Another  method. 

Mix  together  in  a  tub,  or  vessel,  one  bushel, 
Winchester  measure,  of  quick  lime,  thirty-two 
ounces  of  salt,  eight  ounces  of  cream  of  tartar, 
with  as  much  water  as  will  reduce  the  composition 
to  a  sufficient  consistence  to  float  an  e^^.  Then 
put,  and  keep  the  eggs  therein,  wliich  will  pre- 
serve them  perfectly  sound  for  two  years  al  least. 
Ji  subMtitte  for  milk  and  cream. 

Heat  up  the  whole  of  a  fresh   egg,  in  a  basin, 
and  then  pour  boiling  tea  over  it  gradually,  to  pre- 
vent its  curdling.     It  is  difficult  from  tlie  taste  to 
distinguish  the  composition  from  rich  cream. 
To  cure  butter. 

Take  two  parts  of  the  best  common  salt,  one 
part  of  sugar,  and  one  part  of  salt-petre;  beat  them 
up  and  blend  the  whole  together.  Take  one  ounce 
of  this  composition,  for  every  sixteen  ounces  of 
butter,  wotk  it  well  into  the  mass,  and  close  it  up 
for  use. 

Butter  cured  this  way,  appears  of  a  rich  luar- 
rowy  consistence,  and  fine  colour,  and  never  ac- 
quires a  brittle  hartiness,  nor  tastes  salt.  It  will 
likewise  keep  good  three  years,  only  observing, 
that  it  must  stand  three  weeks  or  a  month,  beforf 
it  is  used. 
'J'o  remove  the  ttimip  flavour  from  milk  arid  butter 

Dissolve   a   little   nitre   in   spring  water,  which 
keep  in  a  bottle,  and   p'lt  a   small   tea-cupful  intt 
eight  gallons  of  milk,  when  warm  from  the  cow. 
'J'o  make  butter,  Dumbarton  method. 

First  scald  the  churn  with  boiling  water  to  en- 
sure cleanliness,  then,  having  put  in  the  cream, 
work  it  till  ttie  butter  is  separated  from  the  milk, 
and  put  the  former  into  a  clean  vessel.  Next 
draw  a  corn  sickle  several  *iraes  cross  ways  through 
it,  for  the  piu'\)0se  of  extracting  any  hairs  or  su 
perHuities  which  may  adhere  ti  it.  I^-t  the  but- 
ter be  put  into  spring  water  during  this  operation; 
which  will  prevent  its  turning  soft;  and  wliicL  will 


RURAV.  AM3  DOMBSTIC  ECONOMY. 


3G\ 


clear  it  likewise  from  any  remnaivts  of  milk. 
Next  mix  witl.  every  stone  of  butter,  ten  ounces 
rff  salt.  Incorporale  it  well,  otherwise  the  butter 
will  not  keep.  In  May  ami  June,  each  stone  (if 
butler  will  take  one  ounce  iriore  of  salt,  but  after 
the  miiMIe  of  Auffust,  one  ounce  less  will  suffice. 
When  made,  put  it  into  a  well-seasoned  kit,  and 
shake  a  handful  of  salt  on  the  top,  which  will  pre- 
serve it  troin  moulijiiiess.  In  this  way  continue 
to  make  and  s:dt  the  butter,  plicinn;  one  iT>ake  upon 
the  otlu-r,  until  the  kit  is  tull.  Observe  that  the 
kit  does  not  leak,  as  the  li(|Uor  oozing  through 
would  occasion  the  butter  to  spoil. 

I'o  make  Cheshire  cheese. 

it  i«  necessary  in  making  the  best  cheese  to  put 
m  the  new  milk  without  skimming,  and  if  any 
overnight's  milk  be  mixeil  with  it,  it  must  he 
brongbt  to  the  same  natural  warmth;  into  this  put 
as  much  rennet  as  is  just  sufficient  to  come  to  the 
oiinl,  and  no  more;  for  on  this  just  proportion  the 
mildness  of  the  cheese  is  said  to  depend,  a  piece 
dried  of  the  size  of  a  worn  sixpence,  and  put  into 
a  tea-cuiiful  of  water  with  a  little  salt,  about  twelve 
hours  before  it  is  wanted,  ii  sufficient  for  18  gal- 
lons of  milk.  The  cui-il  is  next  broken  down, 
and,  when  .separated  from  the  whey,  is  put  into  a 
theese  vat,  and  pressed  very  drv;  it  is  next  broken 
v'ery  small  by  squeezing  it  with  the  hands.  New 
curd  is  mixed  with  about  half  its  quantity  of  yes- 
tenlay's,  and  which  has  been  kept  for  that  pm-pose. 
When  the  curds  have  been  thus  mixed,  well  press- 
?«1  and  closed  with  the  hands  in  a  cheese-val,  till 
/ley  I'.ecome  one  solid  lump,  it  is  put  into  a  press 
for  f»ur  or  five  hours,  then  taken  out  of  the  cheese- 
vat  and  turned,  by  means  of  a  cloth  put  into  the 
same  tor  this  purpose,  and  again  put  into  the  press 
for  the  night.  It  is  then  taken  out,  well  salted, 
and  put  into  the  press  again  till  morning,  when  it 
is  taken  out  and  laid  upon  a  flag  or  board  till  the 
salt  is  (^  'te  melted,  then  it  is  wiped,  put  into  a 
diy  room,  and  turned  every  day,  till  it  becomes 
dry  enough  for  the  market. 

To  correct  damaged  grain. 

Put  the  iTijured  article  into  an  oven,  from  which 
.le  bread  has  been  just  drawn.  Sprea<i  it  in  a  bed, 
of  from  three  to  four  inches  in  thickness,  and  stir 
it  frequently  with  a  shovel  or  rake,  to  facilitate  the 
disei'  agement  of  the  vapour.  In  ten  or  fifteen 
minutes,  according  to  its  humidity,  withdraw  it; 
when  perfectly  cool  and  aired,  it  will  be  restored 
to  its  wholesome  qualities. 

Another  method. 

Musty  grain,  totally  unfit  for  use,  and  which  can 
scarcely  be  ground,  may  be  rendered  perfectly 
sweet  and  sound  by  simply  immersing  it  in  boiling 
water,  and  letting  it  remain  till  the  water  becomes 
cold.  I'lie  quantity  of  water  must  be  double  that 
of  the  corn  to  be  purified.  The  musty  quality 
rarely  penetrates  through  the  husk  of  the  wheat; 
and  in  the  very  worst  cases,  it  does  not  extend 
through  the  amylaceous  matter  which  lies  imme- 
diately under  the  skin.  In  the  hot  water,  all  the 
decayed  or  rotten  grains  swim  on  the  surface,  so 
that  the  i-emaining  wheal  is  effectually  cleaned  i'rom 
'dl  iini)urities,  without  any  material  loss.  It  is 
jfter wards  to  be  dried,  stirring  it  occasionally  on 
tiie  kiln. 

To  improve  ne~u>  seconds  Jlour  of  bad  quality. 

Mix  common  carbonate  of  magnesia  well,  in 
proportions  of  from  '20  to  40  grains  to  a  pound  of 
flour;  calcined  magnesia  will  improve  the  bread, 
but  not  nearly  to  the  same  extent  as  the  carbonate. 
It  will  inijirove  the  '  olour  oi  bread  made  from  new 
seconds  flour,  while  it  impairs  the  colour  of  "bread 
t;'oni  fine  old  and  neu  flour. 

7'c  preseme  flour. 

Attach  a  number  of  lofts  to  eveiy   mill,  so  that 
2V 


the  flour,  in  place  of  being  thrust  into  sacks,  the 
moment  it  escapes  from  the  fi'iction  of  the  stones, 
may  be  taken  up  by  the  machinery,  and  spread  out 
'  to  cool  in  the  most  caivfiil  ma'-ner.  The  violent 
friction  if  the  sto"es  necessarily  creates  a  great 
heat  and  steam;  and  if  flour  is  thrust  in'o  sacks  in 
this  state,  a  chemical  action  will  make  it  moist, 
soft,  and  clammy. 

To  pre.terx-e  -zvhe'H. 

Kiln  diyitand  (ml  it  in  cubical  cases  of  eartheit- 
ware,  glazed  on  the  outside,  and  filled  full  as  ()0S- 
sible;  cover  them  by  a  piece  of  the  same  ware 
made  to  fit  close,  and  secured  with  a  mixture  of 
pitch,  tar,  and  hemp  cloth,  till  the  whole  be  made 
air  tight.  A  case  of  this  kind  might  be  madt 
which  would  hold  four  bushels  or  a  quarter  of 
wheat. 

'I'd  correct  moist  jlmir. 

In  preparing  the  dough,  let  one-third  of  thefloui 
be  kept  unmixed,  till  the  dough  begins  to  rise, 
then  add  a  little  of  the  flour,  anil  wln-n  it  rises 
again,  add  a  little  more,  and  so  on  for  four  or  five 
hours,  till  the  whole  of  the  flour  is  used.  In  this 
manner  the  mixture,  which  occasions  a  glistening 
appearance  in  the  dough,  will  be  taken  up,  and  the 
bread,  as  is  already  mentioned,  will  be  highly  im- 
proved. 

To  remove  files  from  rooms. 

Take  half  a  tea-spoonful  of  black  pepper,  in 
powder,  one  tea-spoonful  of  brown  suga-,  and  one 
table-spoonful  of  cream;  mix  them  ivelt  together, 
and  place  them  in  the  room,  on  a  plate  where  thfe 
flies  are  troublesome,  and  they  will  soon  disajipeai". 
'I'o  make  excellent  bread. 

Mix  seven  pounds  of  best  flour,  with  three 
pounds  of  pared  boiled  potatoes.  .Steam  off  the 
water,  and  leave  them  a  few  minutes  on  the  fire, 
mash  them  fine,  and  mix  them  whilst  quite  warm 
in  the  flour,  with  a  spooid'ul  or  more  of  salt.  Put 
a  quart  of  water,  milk  warm,  with  three  large 
spoonsful  of  yeast,  gradually  to  the  potatoes  and 
flour.  Work  it  well  into  :t  smooth  dough,  and  let 
it  remain  four  hours  before  it  is  baked. 
To  make  bread  ivith  a  very  sma.l  quantity  of  yeast. 

Put  one  bushel  ot  flour  into  the  trough,  mix 
three  quarters  of  a  pint  of  warm  water,  and  one 
tea-spoonful  of  thick  yeast  well  together;  pour  a 
small  quantity  in  a  hole  made  in  the  centre  of  the 
flour  large  enough  to  contain  two  g.  lions  of  water; 
then  stir  with  a  stick,  aliout  two  feet  long,  son\e 
of  the  flour,  until  it  is  as  thick  as  pudding" batter. 
Strew  some  of  the  dry  flour  over  it,  and  let  it  rest 
for  an  hour,  then  pour  about  a  quart  more  water, 
and  having  stirred  it  as  before,  leave  it  for  two 
liours,  and  then  add  a  gallon  more  of  warm  water. 
Stir  in  the  flour  again,  and  in  about  four  hours 
more,  n.ix  up  the  dough,  and  cover  it  warm;  in 
about  four  hours  more  you  nuiy  put  it  in  the  oven, 
and  as  light  bread  will  be  obtained  as  though  a  pint 
ot  yeast  had  been  used. 

To  prepare  bread  in  the  method  of  the  London 
bakers. 

Sift  a  sack  of  flour  iato  the  kneading  trough; 
add  six  p  lunds  of  salt,  and  IWxj  pounds  of  alum, 
dissolve  them  se()arately  in  a  paleful  of  water 
(cooled  to  90  degrees  Fahr. )  with  two  quarts  of 
yeast.  Stir  it  well,  and  strain  it  through  a  cliAh 
or  sieve;  afterwards  mix  it  with  the  flour  into  a 
dough,  next  cover  it  up  v,  ith  cloths  and  sliut  down 
the  trough  lid  close  to  retain  the  heat.  In  two 
hours  more,  mix  in  another  pailful  ot  warm  water 
with  the  sponge,  and  again  cover  it  up  for  two 
hours.  After  ibis  knead  it  for  more  than  an  hour, 
with  three  pailsful  of  warm  water.  Return  the 
dough  to  the  trough,  sprinkle  it  with  dry  flour,  and 
in  tour  hours'  time,  knead  it  well  for  "about  hall" 
an  hour,  when  it  will  be  fit  to  mould  into  loaves. 

12  .F 


36? 


XmrVERSAL  RECEIPT  BOOK. 


To  p^'epare  household  Weed. 
Mix  four  ounces  of  salt,  three  quarts  of  water, 
B  pint  of  yeast,  and  a  peck  of  s'.conds  flour,  in  a 
croiigh;  \vlien  properly  fermented,  knead  aiid  di- 
vide it  into  loaves.  Sometime:  a  portion  of  rye- 
meal,  rice,  flour,  or  ijoiled  potatoes,  are  mixed 
with  the  flour  previous  to  the  kneading,  the  two 
former  serve  to  bind  the  bread,  the  latter  cause  it 
to  be  open  and  spongy. 

To  produce  one-third  7nore  bread  from  a  given 
quantity  of  corn. 
Buil  a  bushel  of  the  coarsest  bran,  in  seven  gal- 
ons  of  water  for  one  hour,  keep  stirring  it,  that 
it  mar  not  slick  to  the  bottom,  then  punr  it  oft' 
into  a  trough,  or  tub  full  of  holes,  over  which  lay 
a  coarse  cloili  or  sieve.  On  the  top  of  the  whole 
put  a  wooden  cover,  with  a  weight  sufiiciently 
heavy  to  press  out  the  liquor  from  the  bran,  which 
will  sink  to  the  bottom  of  the  tub  in  a  thick  pulp. 
This  li(|Uor  will  contain  the  essential  oil  of  the 
corn,  and  when  kneaded  in  with  a  proper  propcr- 
tion  of  flour,  it  will  yield  one-tliird  more  than  the 
same  quantity  would,  made  with  water  in  the  usual 
way. 

To  make  Frejich  bread. 
Put  a  pint  of  milk  into  three  quarts  of  water. 
In  winter  let  it  be  scalding  hot,  but,  in  summer, 
little  more  than  milk-warm:  put  in  salt  sufficient. 
Take  a  pint  and  a  half  of  good  ale  yeast,  free  from 
bitterness,  and  lay  it  in  a  gallon  of  water  the  night 
before.  Pour  oft"  the  yeast  into  the  milk  and  water, 
and  then  break  in  rather  more  than  a  quarler  of  a 
pound  of  butter.  Work  it  well  till  it  is  dissolved; 
then  beat  up  two  eggs  in  a  basin,  and  Ftir  them  in. 
Mix  about  a  peck  and  half  of  flour  with  the  liquor, 
and,  in  winter,  make  the  dough  pretty  stiff",  but 
more  slack  in  summer;  mix  it  well,  and  the  less 
it  is  worked  the  better.  Stir  the  liquor  into  flour, 
as  for  pie-crust,  and  after  thv  dough  is  made,  co- 
ver it  with  a  cloth,  and  let  it  lie  to  rise,  while  the 
oven  is  heating.  When  the  loaves  have  lain  in  a 
quick  o\en  about  a  qua-ter  of  an  hour,  turn  them 
on  the  other  side  for  about  a  quarter  of  an  hour 
longer.  'I'hen  take  them  out,  and  chip  them  with 
a  knife,  which  will  make  tnem  look  spongy,  and 
of  a  fine  yellow,  whereas  rasping  takes  oft"  this 
fine  colour,  and  renders  their  look  less  inviting. 
To  make  -wholesome  mixed  bread. 
Take  of  rice  3  lbs.;  boil  it  in  a  sufficient  quan- 
tity of  wafer  till  reduced  to  a  soft  pulp,  then  rub 
it  "with  6  lbs.  of  mealy  potatoes,  cooked  by  steam, 
and,  when  well  blended,  add  6  lbs.  of  flour;  make 
the  whole  into  a  dough  with  water,  aud  ferment 
with  yeast,  in  the  usual  manner. 

To  make  bran  bread. 
To  four  pounds  ol  best  household  flour,  put  two 
table-spoonsful  of  small  beer  yeast,  and  a  half  pint 
of  warm  water;  let  it  stand  two  houi-s  in  a  warm 
placL-.  Add  half  a  pound  of  bran,  and  a  tea-spoon- 
ful of  salt;  make  the  dough  with  skim  milk  or 
warm  water;  co\er  it  up,  and  let  it  stand  an  hour. 
Put  the  loaves  into  warm  dishes,  and  let  them 
Stand  20  raiuules  before  ihev  go  into  the  oven. 
J^nothei  method. 
Mix  with  half  a  peck  of  flour,  containing  the 
whole  of  the  bran,  a  quarter  of  a  pint  ot  small 
beeryoast,  and  a  ijuart  of  lukewarm  water;  stir  it 
well  with  a  wooden  spoon  until  it  becomes  a  thick 
batter,  ihen  put  a  napkin  over  the  dough,  and  set 
t  about  three  feet  from  the  fire,  until  it  rises  well. 
A*l,  if  re(|uisite,  a  little  more  warm  water,  strew 
over  it  a  table-spoonful  of  salt,  and  make  the  whole 
into  a  stiff"  paste.  Put  it  to  the  fire,  and  when  it 
■^ses,  again  knead  it  into  the  dough.  If  baked  in 
<in.4,  the  loaves  will  be  improved. 

T"  make  ieaven  bread. 
Take  ab  ;ut  two  pounds  of  dough  of  th"  last 


making,  which  has  bee;i  raised  by  barm  •  keep  it 
in  a  wooden  vessel,  co\ered  well  with  flour.  This 
will  become  leaven  when  sufficiently  sour.  Work 
this  (luantity  into  a  peck  of  flour  with  warm  water. 
Cover  the  dough  close  with  a  cloth,  or  flannel,  anil 
keep  it  in  a  warm  place;  further  mix  it  next  mori>- 
in  with  two  or  three  bushels  of  flour,  mixed  up 
with  warm  water  and  a  little  salt.  When  the 
dough  is  thoroughl)'  made,  coyer  it  as  before.  As 
soon  as  it  rises,  knead  it  well  into  loaves.  Ob- 
serve in  this  process,  that  the  more  leavi  n  is  put  to 
the  flour,  the  lighter  the  bread  will  be,  and  the 
fresher  the  leaven,  the  less  sour  it  will  taste. 

To  make  four  quavteni  loaves  for  family  use. 

Procure  a  peck  of  flour,  with  which  mix  a  hand- 
ful of  salt  to  three  quarts  of  water,  and  add  half  a 
pirt  of  good  fresh  yeast.  Work  the  whole  well 
together,  and  set  it  to  rise  at  a  moderate  dis'ance 
from  the  fire,  from  two  to  three  hours.  Then  di- 
vide it  into  four  equal  parts,  put  it  into  tins,  and 
send  it  to  the  baker's. 

The  Lonilon  bakers,  to  give  their  flour  a  facti- 
tious whiteness,  boil  alum  in  the  water;  but  such 
means  will  not  be  resorted  to  in  any  private  fa- 
mily. 

To  make  cheap  bread. 

Take  pumpkins,  and  boil  them  in  water  until  it 
is  quite  thick,  and,  with  the  decoction  mix  flour  so 
as   to    make   dough.      This    makes   an   excellent 
bread.     The  proportion  is  increased  at  least  one 
fourth,  and  it  keeps  good  a  length  of  time. 
Another  method. 

Birkenmayer,  a  brewer  of  Constance,  has  suc- 
ceeded in  manut"acturing  breail  from  the  farina- 
ceous residue  of  beer.  Ten  pounds  of  this  Sj)ecie3 
of  paste,  one  pound  of  yeast,  five  pounds  of  ordi- 
nary meal,  and  a  handful  of  salt,  produce  X'Z  pounds 
of  black  bread,  both  savoury  and  nourishing. 
To  make  bread  of  Iceland  moss  undjiour. 

This  vegetable  may  be  used  alone,  or  ■  ith  flour 
in  the  making  of  bread.  Boil  seven  ]>ounds  of  li- 
chen meal  in  100  pints  of  water;  and  afterwards 
mix  the  same  with  69  lbs.  of  flour,  and  when  bak- 
ed, the  product  will  be  160  lbs.  of  good  house- 
hold bread.  Whereas,  without  this  addition,  the 
flour  would  not  produce  moi-e  than  79  lbs.  of  breaiL 
To  prepare  it,  use  1  lb.  of  lichen  meal  in  the  form 
of  paste,  to  about  3  j  lbs.  of  flour. 

To  make  bread  on  JSlr  CobbeCs  plan. 

Suppose  the  quantity  be  a  bushel  of  fluur.  Put 
this  flour  into  a  trough  that  ])eople  have  for  the 
purpose,  or,  it  may  be  in  a  clean  smooth  tub  of 
any  shape,  if  not  too  deep,  and  sufficiei:tly  large. 
Make  a  pretty  deep  hole  in  the  middle  of  this  heap 
of  flour.  Take  (for  a  bushel)  a  pint  of  good  fresh 
yeast,  mix  it  and  stir  it  well  up  in  a  pint  of 
soft  water  milk-warm.  Pour  this  into  the  hole  in 
the  heap  of  flour.  Then  take  a  spoon  and  work 
it  round  the  outside  of  this  body  of  moisture,  so 
as  to  bring  into  it  by  degrees  flour  enough  to  make 
it  form  a  thin  batter,  which  must  be  .'^tirre(l  about 
well  for  a  minute  or  two.  Then  take  a  handful 
of  flour  and  scatter  it  thinly  over  the  head  of  this 
batter,  so  as  to  hide  it.  Then  cover  the  whole 
over  with  a  cloth  to  keep  it  warm;  and  tliis  cover- 
ing, as  well  as  tlie  situation  of  the  trough,  as  to 
dibtance  from  the  fire,  must  depend  on  the  natuit 
of  the  place  and  state  of  the  weather,  as  to  heat 
and  cold.  When  the  batter  has  risen  enough  U> 
make  cracks  in  the  Hour,  begin  to  form  the  «  hole 
mass  into  dougli,  thus:  begin  romul  the  hole  con- 
taining the  batter,  working  the  flour  into  the  bat- 
ter, and  pouring  mi  as  it  is  wanted  to  make  tire 
flour  mix  with  the  batter,  soft  waler,  milk-warm, 
or  milk.  Before  beginning  this,  scatter  the  salt 
over  the  heap,  at  the  rate  of  half  a  pound  to  a  bush- 
el  of  flour.     When  the  whole  is  sufiiciently  moisi 


RURAL  AISD  x)OMESTlC  ECONOMY. 


se; 


.'jiead  it  \ceM.  Fliis  is  a  grand  part  of  the  busi- 
ness; for,  unless  the  dougli  he  well  worked,  there 
will  he  little  round  lumps  of  flniir  in  the  loaves; 
and  besides  the  ori^iiiil  batter,  which  is  to  fjive 
fermentation  to  the  whole,  will  Dot  be  didy  nuKcd. 
ft  must  be  rolled  over,  pressed  out,  folded  up,  and 
pressed  out  again,  (uiiil  it  be  compli-tely  mixed, 
and  formed  into  a  stiff  and  tough  dough. 

When  the  dough  is  made,  it  is  to  be  formed  into 
)  lump  in  the  middle  of  the  trough,  and,  with  a 
(iltle  dry  flour  thinly  scattered  jver  it,  covered  | 
over  again  to  be  kept  warm  an<l  to  ferment;  and 
in  this  slate,  if  all  be  done  rightly,  it  will  not  have 
to  remain  more  than  about  15  or  20  minutes. 

The  oven  should  be  hot  by  the  time  that  the 
dougli  has  remained  in  the  lump  about  20  minutes. 
NVheii  bolh  are  ready,  take  out  the  fire  and  wipe 
the  oven  clean,  and  at  nearly  the  same  moment, 
take  the  dough  out  upon  the  lid  of  tiie  baking 
Irfiugh,  or  some  proper  place,  cut  it  uj)  into  pieces 
and  make  it  up  into  loaves,  kneading  it  again  in 
these  separate  parcels:  shaking  a  little  flour  over 
the  board,  to  prevent  the  dough  adhering  to  it. 
The  loaves  should  be  put  into  the  oven  as  (juickly 
as  possible  after  Ihev  are  formed;  when  in,  the 
oven  lid  or  door  sbovdd  be  fastened  up  very  close- 
ly; and,  if  all  be  properly  managed,  lotives,  of 
»bout  the  size  of  C|uurti-rn  loaves,  will  be  sufficient- 
ly baked  in  about  2  hours.  But  they  usually  take 
Jown  the  lid,  and  look  at  the  bread,  in  or<ler  to  see 
40W  it  is  going  on. 

To  detect  adulteration  in  bread. 

Run  into  the  crumb  of  a  loaf,  one  ilay  old,  the 
)lade  of  a  knife  considerably  healeii;  and  if  adul- 
erated  with  alum,  it  wiil  show  its  unwholesome 
^dherences  on  the  surface:  and  it  may  he  further 
detected  by  the  smell.  Bone-dust  or  plaster  of 
Paris  may  be  discovered,  bv  slicing  the  soft  i)ait 
of  a  loaf  thin,  and  soaking  it  in  i  large  quantity 
of  water  in  an  earthen  vessel,  placed  over  a  slow 
fire  three  or  four  hours.  Then  having  poured  ofl" 
the  water  and  pap,  the  obnoxious  matter  will  be 
found  at  the  bottom. 

To  presei^e  houses  from  vermin. 
Bugs,  in  particular,  may  readily  be  deslrojed  by 
dissohing  half  a  drachm  of  corrosive  sublimate  in 
a  quarter  of  an  ounce  of  spirit  of  salts,  mixing  it 
with  one  (juart  of  spirit  of  turpentine.  Shake 
these  well  together,  dip  a  brush  in  it,  and  wash 
those  places  where  bugs  are  su[)posed  to  resort: 
tills  will  remove  them  to  a  greater  certainty  than 
auv  other  mode  now  practised.  jj 


MANAGEMENT  OF  BEES. 

7'o  tvork  bees  in  glass  hives. 

reproduce  the  finest  virgin  honey,  without  the 
?ruel  practice  of  destroying  the  bees,  and  having 
the  opportunity  of  seeing  them  at  their  labours,  a 
double -topped  straw  hive  has  been  invented  by  Mr 
John  Molton,  and  is  so  constructed  as  to  support 
four  glasses;  which  may  be  removed  with  safety, 
end  the  bees  kejit  warmer  and  more  secure  than 
in  any  other  hives. 

Hive  a  swarm  in  the  lower  part  of  the  hive  in 
Oie  usual  way.  f" i,e  board  at  the  top  must  be 
lept  close  by  taking  care  to  secure  the  openings; 
this  is  done  by  turning  the  top  board  by  means  of  a 
thumb  screw,  so  that  when  first  hived,  the  holes 
nf  both  boards  shall  not  correspond,  and  by  thus 
turning  the  upper  board,  it  will  prevent  the  bees 
from  passing  through,  while  hiving.  At  night, 
oring  the  hive  into  the  bee  house,  or  where  it  is 
intended  to  stand;  in  about  two  flays  afttr  place  on 
tJie  glasses,  (which  should  be  clean)  over  tlieir  re- 
r-ective  o^ienii  s;a,  "nd  stop  them  ruuiiuJ  wiiJi  mor- 


tar: after  which,  turn  the  board  to  admit  tlie  bees 
to  ascend  for  the  purpose  of  working,  cover  tm.- 
glasses  wilii  the  small  upp  ;•  hive,  and  do  not  lonk 
at  them  for  a  few  days.  Indeed,  nothing  will  then 
be  iHcessarv,  lint  to  ascertain  when  they  are  filled, 
which  is  known  by  the  cell  being  sealed  over,  which 
may  be  expected  in  about  20  days  after  a  swarn) 
has  been  hived. 

When  the  honey  is  to  be  taken,  and  all  the 
glasses  removed,  it  will  be  requisite  first  to  turn 
the  board  to  exclude  the  bees;  tlien  with  a  thin 
knife  loosen  them  from  the  adapter;  leave  them 
thus  for  about  an  hour;  then  cai'ry  the  glasses  in- 
verted a  short  distance  from  the  hive  into  the  slu^de; 
or  raise  the  glasses  witi.  a  small  «edge,  and  what 
few  bees  remain  will  reaiiily  leave  and  return  to 
their  original  hive.  This,  if  effected  early  in  the 
season,  will  afford  the  opportunity  of  immediately 
replacing  the  same,  or  another  set  of  glasses  to  be 
again  f  'ed. 

Observe,  if  wanted  at  any  time  to  take  only 
one  or  two  of  the  glasses  with  honey,  do  not  turn 
the  board;  as  by  so  doing  the  combs  are  disunited, 
and  the  bees  tliemselves  will  then  empty  the  re- 
maining glasses  (although  afterwards  re-fill  them, 
which  might  occasion  a  loss  of  time  in  the  best 
part  of  the  season  for  working);  to  simplify  which, 
only  loosen  such  glasses  as  are  wislied  to  be  re- 
moved, with  a  thin  knife,  set  them  on  a  divider, 
and  replace  others  in  their  stead.  The  middle  of 
a  tine  day  is  the  best  lime  to  remove  glasses. 

It  will  not  be  advisable  to  take  any  honey  fronn 
the  hive  after  tlie  end  of  July,  as  the  remaining 
part  of  the  season  m;:;;ht  iK-t  prove  favourable  to 
their  gathering  enough  for  their  winter  sup[)ort; 
therefore,  it  will  be  necessary,  about  this  time,  or 
early  in  August,  to  remove  all  the  glasses  and  turn 
the  board,  to  finally  shut  them  up. 

Those  glasses,  only  partly  filled  with  conibs, 
should  be  carefully  set  aside,  to  be  placed  on  again 
the  follo\ying  April;  if,  however,  the  stock  will 
require  feeding,  leave  one  or  more  of  the  glasses 
with  honey  for  that  purpose,  which  is  by  far  tl« 
best  mode. 

Thus  much  for  the  swarm  which  is  left  ti.,  the 
following  April — the  time  to  commence  again 
working  the  glasses,  as  hives  are  now  full  of  combs 
and  brood,  should  the  season  jirove  favouraule, 
work  the  glasses  twice  or  more,  and  ecjual  success 
will  attend  every  subsequent  corresiionding  year; 
but  the  first  season  a  swarm  cannot  be  expected  to 
fill  the  glasses  more  than  once,  wi.ich  will  produce 
8  pounds  of  the  finest  honey. — This  method  of 
management  will  not  prevent  the  bees  from  swarm- 
ing. 

The  honey  thus  obtained,  being  fresh  from  the 
hive,  will  be  of  the  finest  quality,  pure,  perfectly 
free  from  the  young  brood,  of  remarkably  fine 
tragrance,  clear  in  coloui,  and  very  far  superior  to 
any  produced  from  common  hives;  it  may  also  be 
taken  at  pleasure  without  injury  to  the  bees — espe- 
cially without  being  obliged  to  resort  at  any  time 
to  the  painful  and  execrable  process  of  smothering 
these  industrious  and  valuable  insects. 
To  work  bees  in  straw  liives. 

The  double  cottage  straw  hive  will  answer  many 
purposes  in  the  keepii%  of  bees,  as  either  a  glass 
or  a  small  straw  hive  may  be  worked  on  the  top  of 
it,  which  gives  it  an  advantage  over  the  common 
hive,  although  the  method  of  ra;  oageinent  is  sim- 
ple, and  the  price  easy. 

Prepare  this  hive  for  a  swarm  by  spreading  mor- 
tar round  the  crown  of  it,  to  carry  the  adapter  to 
sujiport  a  glass  or  small  straw  hive,  as  it  may  be 
worked  with  either.  Hive  the  swarm  as  usual, 
taking  care  to  secure  the  opeidng  at  the  top;  aff*" 
removing  it  to  its  ^pi*  vflte'*,  place,  let  the.  swan- 


36', 


UNn^RSAL  RECEIPT  BOOK. 


work  f^r  ten  ••'^vs,  'ixii  clear  the  ci^jtning  at  top, 
end  affix  oil  eithe.  n  glass  or  a  small  straw  hive — 
me  bees  will  then  asc^-nd  for  workin;^.  Stop  the 
npper  hive  round  with  mortar  to  the  adapter,  and 
darken  it  with  a  coniinon  liive:  in  the  course  of 
from  fifteen  to  twenty  days  examine  it,  and  if  full, 
take  the  Ivmev  as  here  directed: — pass  a  knife  or 
wire  between  the  adapter  and  small  hive  to  sepa- 
rate the  corr.hs;  after  which  remove  the  small  liive 
of  honey  on  a  divider  (a  brass  plate  about  twelve 
inches  square);  it  will  then  be  immediately  neces- 
sary to  place  a  small  hive  on  the  adapter,  or  stop 
the  opening;  till  another  hive  is  to  be  worked. 
Carry  the  small  hive  now  on  the  divider  a  short  dis- 
tance away,  or  rather  invo  a  darkened  room;  invert 
it,  and  jilace  over  it  a  small  empty  hive  of  the  same 
size;  keep  them  steady,  and,  by  tapping  round 
(he  bottom  hive,  the  bees,  in  a  few  minutes,  will 
ascend  to  the  hive  above;  carry  them  to  within 
about  two  yards  of  their  original  stock,  shuKe  them 
out,  and  they  will  enter  again  as  usual. 
To  tvork  bees  in  a  box  hive. 

This  elegant  b  ix  hive  consists  of  three  divisions, 
and  is  so  ingeninuslj'  constructed,  that  the  finest 
honey  may  be  taken  without  destroying  the  bees; 
work  a  glass  hive  on  the  top,  and  inspect  the  whole 
of  their  curious  and  interesting  labours  without 
disturbing  them. 

When  a  swarm  is  placed  in  this  hive,  shut  the 
slider  of  the  adapter;  tie  a  small  cord  round  to  se- 
cure the  parts;  hive  the  swarm  in  the  usual  man- 
ner; at  night  bring  it  into  the  bee-house,  or  place 
appointed;  open  the  entrance  at  bottom  and  remove 
;he  cord;  if  a  glass  hive  'S  worked  on  the  top, 
place  it  on  the  same  evening,  stop  it  round,  then 
draw  back  the  slider  to  clear  the  grate,  leave  it  a 
few  minutes,  and  tile  bees  will  ascend  for  working. 
Then  raise  the  two  upper  divisions  to  be  able  to 
remove  the  bottom  division,  anil  by  the  compres- 
sion the  bees  are  obliged  to  work  in  the  glass  hive, 
which  should  be  darkened  with  its  proper  cover, 
ind  left  for  a  few  days  without  being  looked  at;  it 
will  be  necessary  to  replace  the  unemployed  divi- 
sion at  the  bottom  four  or  five  days  previous  to  the 
removal  of  the  glass  of  honey:  in  removing  which 
shut  the  nlider  and  leave  it  in  this  state  for  one 
hour;  then  follow  those  plain  directions  laid  down 
foi-  the  removal  of  glass  hives. 

If  more  honev  is  wanted  from  this  hive  than  the 
glass  aftords,  examine  the  divisions  early  in  Sep- 
tember; if  the  hree  are  full,  viz.  the  two  upper 
hives  of  honej'  and  the  bottom  of  combs;  and  not 
otherwise,  proceed  to  remove  the  fillets  of  the  top 
divisicm,  and  pass  the  brass  divider  between  those 
parts,  where  i.:  should  remain  for  nn  hour;  then 
raise  the  division  with  a  wedge,  and  drawback  the 
slider  of  the  adapter  to  let  the  bees  out,  and  when 
dear,  which  will  be  in  a  few  minutes,  remove  this 
division  and  place  the  aaapter  to  the  next  division, 
and  by  withdrawing  the  divider  it  will  fit  close 
down;  when  the  combs  of  honey  are  taken  out 
from  this  division,  it  should  be  replaced  at  the  bot- 
tom; consequentlv,  every  year,  or  once  in  two 
Years,  gives  tlieni,  as  it  were,  a  fi-esh  division,  or 
part  of  a  hive  to  rebuild  in,  which  keeps  the  bees 
constantly  at  work,  and  the^ombs  in  a  good  slate 
of  preservation.  ' 

To  "work  bees  in  a  hexagon  box  hive  anil  straw 
hive. 

This  box  hive  is  admirably  constructed  with  sli- 
der and  grating,  having  large  glass  windows,  and 
supporting  a  glass  hive  on  the  lop,  that,  when  well 
supplied  with  bees,  it  aftords  the  pleasing  o])portu- 
.liiy  L.f  viewing  the  progress  of  iheir  labours,  and 
exhiliits  a  vwy  interesting  and  beautiful  appear- 
»nce. 


To  hive  a  swarm,  it  is  only  necessarj'  to  slmt  tho 
slider  over  the  grating,  and  then  proceed  as  bef'ire 
directed.  (When  a  glass  hive  is  to  be  worked,  foN 
low  the  iiistrnc-tions  given  with  the  supei'ior  bf>x 
hive.)  This  hive  is  the  best  calculated  to  work 
bees  from  other  hives,  especiallv  when  they  are  in 
a  state  of  decav,  particnhitly  the  common  hive — it 
is  effected  merelv  bv  withdrawing  the  slider  clear 
of  the  grate,  and  placing  the  common  hive  over  it 
in  the  evening,  taking  care  to  stop  the  entrance  nf 
the  former  wiin  mortar.  The  beef  will  of  course 
then  enter  at  bottom,  and  when  they  have  worked  tlse 
bottom  hive  nearly  ful.,  which  is  ascertained  bv 
means  nf  the  windows,  carefully  lift  them  up,  and 
place  under  them  another  hexagon  hive;  conse- 
quently, this  colony  consists  of  three  hives,  and  it 
will  not  be  safe  to  remove  tlie  U[)per  hive,  unless 
the  bees  have  worked  combs  into  the  bottom  hive, 
which,  if  effected  at  the  end  of  the  season,  the 
common  hive  mav  be  safelv  taken  with  its  contents. 
To  -work  bees  in  the  common  hive. 

This  hive  being  in  such  general  use  in  this  conn- 
try  for  many  Years,  requires  but  little  observation, 
I  except  on  some  essential  points;  which,  to  benefit 
i  the  cultivator,  ought  to  be  attended  to.   First,  care  . 
I  should   be  taken  to  have  the  hive  made  of  clean 
and   good   straw,   and   manufactured  of  a  suitable 
thickness.     Some  hives  are  so  thin  and  loose,  as 
to  require  manv  davs  of  the  most  valuable  time  of 
the  swarm  to  render  the  hive  fit  for  their  use. 

Secondly,  a  hive  should  be  chosen  in  proportion 
to  the  size  of  the  swarm;  and  when  a  g/od  hive  is 
obtained,  and  a  swarm  [)lace(l  in  it,  which  should 
fill  it  to  witliin  a  rim  or  two  of  the  bottom,  shel- 
ter it  frotn  cold  winds  and  rain;  for,  if  once  the 
wet  penetrates  a  hive,  it  affects  the  combs,  and  the 
bees,  getting  a  distaste  for  their  home,  will  work 
very  slowly,  and  often  desert  it  altogether;  where- 
as, if  they  have  a  hive  to  their  liking,  leave  them 
unmolested,  and  they  will  soon  furnish  it  with 
combs  and  honey.  It  is  not  material  in  w  hat  as- 
pect the  stock  stands,  provided  the  sun  shines  on 
the  hive  once  in  the  course  of  the  day.  Well  peo- 
[)led  hives,  kept  drv,  will  thrive  in  most  situations. 

One  of  those  fatal  accidents  to  whieii  this  hive  is 
subject,  occurs,  through  covering  it  with  a  hackle  or 
turt,  by  which  their  great  enemy,  the  nwiuse,  is 
enticed,  who  will  make  a  nest  on  the  lop,  and  ulti- 
mately eat  its  wtv  througli  the  crown  of  the  hive, 
and  destroy  both  combs  and  bees. 

About  August  the  robbing  commences  by  bees 
and  wasps,  which  is  but  little  regarded;  an  im- 
portant benefit  will  be  derived  by  destroying  tlie 
queen  wasp,  seen  about  April,  which  is  liie  mo- 
ther of  thousands;  much  therefore  depends  on  tl*e 
preservation  of  those  hives  which  aie  to  stand  tlie 
winter.  To  protect  them,  a|)ply  the  guard  invent- 
ed by  Mr  Espinasse,  which  is  calculated  to  prove 
highly  beneficial  in  its  eft'ects. 

In  September,  attention  sh*  uld  be  directed  tc 
weigh  the  stocks;  none  of  those  of  less  than  from 
l.";  to  20  lbs.  in  weight  can  safely  be  relied  on  to 
stand  the  winter,  without  feeding;  and  stop  all 
hives  down  to  the  board  with  mortar. 
To  establish  an  apiary. 

The  best  time  to  establish  an  apiary  is  about 
February,  as  the  stocks  have  passed  through  the 
winter  in  safety — the  combs  are  then  empty  of 
brood,  light  of  honey,  and  the  removal  safe  and 
easy.  Stocks  should  be  selected  by  a  competent 
judge,  as  the  weight  alone  cannot  always  be  re- 
lied on;  but  such  as  weigh  12  lbs.  and  upwards — 
'j  the  number  of  bees  must   also   be    observed,   and 

I  that  they   are   well  combed  to  near  the  bottom — 
I!  these  may  be  safely  chosen. 

II  When  they  are  brought  home    set  them  ip  tli* 


RURAL  AND  DOMESTIC  ECOXOMV. 


ie 


l»ee-lionse,  being  pai  ticnlarly  careful  to  keep  tliem 
dry.  The  next  day,  plaster  the  hive  to  the  board, 
leavina;  an  entrance  the  size  of  the  little  finger. 

If  this  season  lias  passed,  jjurehase  the  fii-st  and 
earh  swarms;  for  late  ones  or  casts  are  not  worth 
keeping,  unless  two  or  three  have  been  united. 

To  remove  stocks,  the  evening  is  the  best  time; 
.he  ""  should  be  raised  by  wedges  some  hours 
previuu.,  '.,'-■ «s  the  floor  be  also  moveable  with 
the  hive — otherwise,  many  bees  will  remain  on 
the  floor  at  t!ie  time,  and  prove  very  troublesome. 
Kut  when  the  door  is  moveable,  plaster  the  iiive 
with  mortar  to  the  board;  pin  a  card  [iierced  with 
holes  hel'i:re  tlie  entrance,  securing  the  hive  to  the 
bo'ird  firmly;  in  tliis  way  it  would  travel  any  dis- 
•ance. 

Swarms  purchased  should  be  brought  home  the 
game  evening;  for  if  delayed  for  a  <lay  or  two, 
"sombs  will  be  worked,  and  subject  to  be  broken  in 
removing. 

7'(9  atllivate  bee-Jtoxoers. 

Bees  are  most  fond  of  those  places  where  their 
favourite  flowers  are  to  be  found;  .nerefore  bee- 
keepers should  encourage  tlie  growth  of  such 
shrubs  and  flowers  as  are  known  to  supply  honey 
and  wa.'c  in  tlie  greatest  abundance;  in  most  situa- 
tions bees  do  not  fly  far  for  food,  generally  not 
more  than  half  a  mile;  they  may  be  observed  to 
return  with  great  precipitation  to  the  hive  when 
rain  or  a  storm  approaches.  The  following  are  the 
most  favourable  for  pasturage,  and  those  which 
blossom  early  are  the  most  desirable: 

Shrubs,  &c.  Flowers. 

Sallow,  or  the  gray  wil-     Mignonette. 


low. 
Rosemary. 
Barberry-trf;e. 
Gooseberry. 
Raspberry. 
Apricot    and   all    o'.her 

fruit-trees. 
Lime-trees. 
Furze. 
Broom. 
Heath. 


Lemon  thyme. 

Garden  and  wild  thvrae. 

Borage. 

Winter  savory. 

Hyssop. 

Mustard.  "^     , 

when 

Meft  for 

White  clover.  J 
Scarlet  and  other  beans 
when  in  bloom. 


Turnips. 
Cabbasre. 


Mignonette,  borage,  and  lemon  thyme  are  the 
principal,  as  they  continue  very  long  in  bloom,  and 
srfibrd  the  finest  honey.  Rosemary  is  also  a  great 
favourite,  but  seldom  supplies  much  honey  in  this 
country,  unless  the  weather  proves  very  hot  and 
dry  when  it  is  in  blossom,  yet  it  is  worth  cultivat- 
ing, especially  in  a  southern  aspect,  being  one  ^f 
the  principal  aromatic  plants  from  which  the  bees 
in  the  neighbourhood  of  Narbonne  collect  their 
honey,  « hich  is  esteemed  the  finest  in  Europe. 
Fields  of  beans,  while  clover,  and  buck  wheat,  are 
ul'  great  benefit.  Rivers  or  streams  of  water  are 
hIso  very  beneficial,  as  bees  make  use  of  a  great 
<leal  of  water. 

7'o  sruarm  bees. 

Svfarming  depends  on  the  increase  of  bees,  and 
H  queen  being  ready  to  lead  them.  Their  breiid- 
ing  begins  sooner  or  later,  according  to  the  for- 
wardness of  the  spring,  the  fruMYilness  of  the 
queen,  and  the  populousness  of  the  hive.  When 
bees  carry  in  farina  or  pellets  on  their  thighs,  it 
denotes  they  tiave  commenced  breeding,  which 
may  be  as  early  as  February,  and  not  finish  till 
October;  and  when  their  numbers  are  much  in- 
creased thi-y  show  indications  of  swarming,  by 
their  clustering  in  great  quantities  below  the  rest- 
ing board.  They  never  rise  but  on  a  fine  da)',  and 
sometimes  will  settle,  and  for  some  cause  return 
to  the  stock,  probably  for  want  of  a  queen  being 
with  t\iem.  Some  l.ives  will  cast  three  times,  but 
wostl}  only  twice.     The  v;cond  cast  may  be  ex- 


pected within  three  or  four  days,  J.nd  ni 'er  later 
I  than  ten  days  after  the  first.  Should  a  slock  over- 
swarm  itself  it  will  perish,  unless  strengthenet!,- 
this  may  be  ascertained  by  observing  the  qiiantltv 
Ci  bees  aflerw  ards  seen  to  ei;ter.  It  is  necessary 
in  the  swarniing  season,  from  April  to  .July,  paiti- 
culariy  in  May  and  Jure,  to  observe  the  hives  on 
a  fine  day;  in  general  the  bees  issue  forth  abou) 
r.oon — from  9  to  2  o'clock,  or  about  3  in  the  after- 
noon. 

To  hive  bees. 
Bee  keepers  should  have  spare  hives  by  thenk 
prepared  to  hive  the  bees  as  soon  as  they  are  sel 
lied:  for  should  the  sun  shine  hot  upon  the  swarir 
it  ma)'  take  another  fliglit,  ano  may  poss'My  be  los 
entirely.  The  manner  of  hiving  them  must  b« 
regulated  by  the  nature  of  the  jjlace  on  which  thej 
settle.  I'he  custom  of  ])repaiing  hives  varies;  it 
clean  new  hive  only  requires  the  loose  straw  to  be 
rubbed  off"  with  a  cloth:  if  any  dressing  be  used, 
tennel  dipped  in  ale  and  sugar  will  best  answer  the 
purpose.  Have  ready  a  cloth  whereon  to  place  the 
hive,  and  a  wedge  to  raise  it:  if  the  swarm  should 
settle  on  a  branch,  shake  the  best  part  of  it  into 
the  hive,  |)lace  it  on  the  cloth  on  the  greu'-d,  and 
continue  to  disturb  the  swarm  where  it  settled,  and 
the  hive  being  left  underneath,  they  will  all  go  in, 
or  cut  the  branch  ofl,  and  gently  place  it  in  the 
hive.  Should  the  bees  settle  on  the  ground,  plac« 
the  hive  over  them;  and  though  bees  are  not  apt  tr 
sting  at  this  time,  the  hiving  should  lie  performed 
quietly.  Avoid  talking  and  breathing  on  them, 
and  if  any  of  them  are  crushed,  they  will  resent 
it;  therefore,  to  ju'event  accident,  inv,iriably  ust 
the  bee-dress,  which  will  give  confidence.  Ai.' 
swarms  are  to  be  sheltered  and  left  near  to  where 
they  settle  till  the  evening;  thence  to  be  removetl 
very  gently  to  the  appointed  \)lace. 

To  unite  stvavms,  mid  reinforce  stocks. 

It  is  essential  when  there  are  weak  swarms  ot 
bees,  that  they  should  be  strengthened.  The  idea, 
so  prevalent,  of  the  greatest  number  of  hives  pro- 
ducing the  most  honey  and  wax,  is  erroneous;  for 
great  part  of  the  bees  are  necessarily  employed  in 
rearing  the  young,  and  therefore  !ne  number  of 
those  who  are  occui)ied  in  collecting  honey  is  not 
near  so  great  as  has  been  imagined;  for  every 
3warm,  the  least  as  well  as  the  greatest,  is  pro 
vided  with  a  queen,  equal  in  fecundity  to  the  queen 
of  the  larger  stock,  and  as  the  brooti  she  brings 
continually  demands  the  labour  and  attendance  of 
nearly  half  tlie  bees,  this  circumstance  renders  thw 
other  moiety,  from  the  smallness  of  their  number 
unable  to  acjuraulate  a  large  quantity  of  honey  in 
the  short  time  it  mostly  abounds,  and  theretbne 
honey  cr.nnot  be  obtained  in  glass  hives  or  othei'- 
wise,  but  from  a  strongly-peopled  hive. 

Ilise  the  ssvarms  or  casts  in  the  usual  way,  and 
at  about  8  o'clock  the  same  evening  spread  a  cloth 
on  the  ground,  near  to  the  hive  required  to  be  re- 
inforced; bri'igthenew  swarm,  and  strike  it  down 
rather  hard,  flat  on  the  ground.  The  bees  will 
then  fall  in  a  cluster;  quickly  place  over  them  the 
stock  to  be  reinforced;  in  ten  minutes  they  will 
ht'.ve  united  and  become  as  one  family,  to  be  remov- 
ed the  same  evening  to  its  former  situation. 

Or,  each  cast  or  swarm  may  be  hived  separately. 
In  the  evening,  turn  the  crown  of  the  hive  into  a 
pail,  and  set  the  other  hive  e.\actly  over  it;  in  the 
morning,  the  bees  from  the  bottom  hive  will  have 
ascended. 

The  system  of  u;.iting,  so  veiy  important,  is  but 
little  practised,  and  has  been  overlooked  by  many 
cultivators;  but  it  is  absolutely  necessary  to  hav« 
the  hives  well  peopled  and  completely  sheltered 
from  wet,  which  are  the  principal  and  main  objecti 
to  bo  particularly  attended  to  in  the  art  of  bee 

2  F  2 


36n 


UNIVERSAL  RECEIPT  BOOK. 


tveoping;;  and  the  advantages  of  uniting  swarms 
/fill  'je  founil  jtarticulrtrly  beneficial  in  woi-kiii<; 
ilie  i;lasses  with  the  newly  iiiveiued  double-topped 
Olives. 

'I'll  feed  bpe.s. 

With  the  aid  of  feeding  it  is  perfectly  easy  to 
6riiiu;any  hive  of  bees  through  the  winter;  but  to 
eiisdre  the  success  of  a  very  liglit  stock,  it  is  es- 
sential to  keep  it  also  very  warm  and  dry.  Feed- 
ing is  absolutely  necessary  when  more  honey  has 
()een  taken  than  tlie  hive  can  affoi-d,  by  means  of 
small  hives  or  glasses.  Such  stocks  as  are  intend- 
ed to  be  ke|)t  through  the  winter  should  weigh  20 
pounds  or  upwards,  at  'he  end  of  September;  but 
casts  and  'ate  swarms  seldom  attain  this  weight, 
unless  two  or  more  should  have  l)een  united.  The 
composition  for  feefling  consists  of  moist  sugar  and 
new  beer,  the  proportion  of  one  pound  of  sugar  to 
a  pint  of  beer,  simmered  to  the  consistency  of 
treacle:  to  be  inserted  into  the  hives,  b_v  means  of 
small  ti-oughs,  at  night,  and  removed  the  next 
morning  early.  Should  a  hive  be  very  poor  and 
weak,  it  is  better  to  feed  in  larger  quantities  each 
time. 

Aiv.'.hi'r  method. 

Have  a  thick  wooden  hoop  about  six  inches  deep, 
to  set  upon  the  board  when  the  hive  is  taken  up, 
and  set  honey-combs,  with  the  natural  honey  in 
ihem,  or  filled  with  sugar  a  little  moistened,  and 
set  the  hive  upon  it.  A  piece  of  an  old  hive  will 
make  a  good  hoop.  Old  empty  combs  should  be 
carefully  kept  covered  up  with  a  piece  of  thin  linen 
or  muslin,  in  a  veiy  clean  place  foi  feeding  the 
liees.  Weak  hives  should  be  removed  at  a  dis- 
tance from  the  rest,  wiien  ti.ey  must  be  fed;  if 
near,  the  strong  will  rob  them.  Remove  them  in 
the  following  manner: — take  up  the  board  with 
the  hive,  tie  a  cloth  firm  over  it,  and  v.ith  a  hand- 
barrow,  cai-ry  it  gently  between  two  where  it  is  in- 
tended to  be  placed.  Troughs  of  pithy  wood,  fil- 
led with  moistened  sugar  or  honey,  and  thrust  in 
nt  the  aperture  of  the  hive,  is  a  good  method  of 
feeding.  Be  sure  when  raising  a  hive  from  the 
board,  to  fix  it  down  again  witU  plaster  lime. 

Be  not  hasty  in  concluding  a  hive  is  dead  though 
the  bees  seem  inactive.  Expose  them  at  mid-day, 
turned  upon  a  white  sheet,  where  the  sun  is  most 
powerful,  for  half  an  hour;  then  house  them  in  a 
wtrm  place,  where  neither  noise,  bad  smells,  nor 
light  can  annoy  them. 

If  wanted  to  purchase  a  hive,  defer  it  till  May. 
Set  careful  j)ersons  to  watch  at  several  stalls  that 
tney  may  reckon,  by  watch  time,  every  loaded  bee 
that  comes  in  for  10  or  15  minutes.  That  which 
las  most  labourers  should  be  the  choice.  All  the 
efuse  honey,  after  diaining  the  best  in  jars,  should 
ae  kept  in  a  clean  place  for  feeding  the  bees. 
Improved  mcchine  for  feeding-  bees. 

l're])nre  a  bo^rd  a  little  larger  than  the  bottom 
of  ttic  hive,  ii.  the  centre  of  which  make  an  open- 
ing about  10  inches  diameter;  then  form  a  frame 
of  h.ilf  inch  deal,  to  consist  of  four  sides,  each 
about  twelve  inches  by  three  inches;  make  the  an-  j 
t^'es  firm  with  small  wooden  blocks,  to  which  affix 
the  before-mentioned  board.  A  door  should  then 
be  made  in  a  side  of  liie  frame,  sufilcieiuiv  large 
•.o  admit  a  deep  plate,  or  small  dish,  to  contain  i',e 
food.  By  tlie  use  of  this  machine,  the  bees  are 
fed  qnieliy,  and  protec'.td  from  the  cold  weather 
and  the  intrusion  of  other  bees.  It  is  scarcely  ne- 
cessary to  observe  further,  that  the  door  of  the 
m:ichinc  should  face  such  part  of  tlie  bee-house  as 
hei.t  suits  convenience.  The  dish  of  food  to  be 
placed  unili.T  should  be  covered  witli  a  piece  oV 
•Jiick  paper  the  size  of  the  plate  or  dish,  pierced 
in  holes  through  which  the  bees  will  feed;  and  a 
quantitj"    of  short   pieces   of  straw  also  jiut   into 


the  dish  will  prevent  the  bees  from  dauhingthf  )«• 
selves.  Tliev  should  be  ted  at  nighl,  and  the  dish 
oiily  taken  away  earl",  on  tlie  following  morning, 
to  do  this,  the  face  and  hands  should  be  covered. 
The  auluiwn  and  early  partof  th„  spring  are  times 
proper  to  examine  if  any  hives  require  feeding; 
but  always  commence  before  the  stock  is  in  abso- 
lute want  of  food,  otherwise  the  bees  will  be  so 
poor  and  weak  as  to  be  unable  to  come  down. 
To  manage  licney. 

To  judge  of  the  best  hoi.'-y,  it  should  be  of  a 
bright  pale  colour,  thick,  ;uid  a  little  aromatic. 
To  obtain  it  from  the  combs  in  its  pure  state,  it 
must  be  left  to  run  iVoin  ihein  without  pressing. 
The  colour  shows  whether  it  is  fine  or  inferior. 
If  wanted  to  press  some  in  the  con.b,  choose  the 
fairest  and  such  as  have  not  been  broken;  wrap 
each  comb  in  white  paper,  such  as  lines  the  blue 
cover  of  loaf  sugar.  Set  it  edgeways  as  it  stood 
in  the  hive,  and  it  may  be  preserved  many  months. 
The  combs  meant  to  be  drained,  must  be  cut  in 
slices.  I,;iy  them  on  a  hair-search,  supported  liy 
a  rack  over  the  jar,  in  which  the  honey  is  to  remain; 
for  the  less  it  is  stirred  after  draining,  it  keeps  the 
better.  Fill  the  jar  to  the  brim,  as  a  little  scum 
must  be  taken  off  when  it  has  settled.  A  bladder, 
well  washed  in  lukewarm  water,  ought  to  be  laid 
over  the  double  fold  of  white  paper  w  itii  which  it 
is  covered. 

To  take  the  honey  -without  destroying  the  bees. 

The  following  easy  method  of  taking  the  honey 
without  destroying  the  bees,  is  generally  practised 
in  France.  In  the  dusk  of  the  evening,  when  the 
bees  are  quietly  lodged,  approach  the  hive,  and 
turn  it  gently  over.  Having  steadily  placed  it  in 
a  small  pit,  previously  dug  to  receive  it,  with  its 
bottom  upwards,  cover  it  with  a  clean  new  hive, 
which  has  been  properly  prepared,  witli  a  few 
sticks  across  the  inside  of  it,  and  rubbed  with  aro- 
matic herbs.  Having  carefully  adjusted  the  moutl" 
of  each  hive  to  the  other,  so  that  no  aperture  re- 
mains between  them,  take  a  small  slick,  and  beat 
gently  round  the  sides  of  the  lower  hive  for  about 
ten  minutes,  or  a  quarter  of  an  hour,  in  which 
time  the  bees  w  ill  leave  their  cells  in  the  lower 
hive,  ascend,  and  adhere  to  the  upper  one.  Then 
gently  lift  the  new  hive,  with  all  its  little  tenants, 
and  place  it  on  the  stand  from  which  the  other 
hive  was  taken.  This  should  be  done  some  tiin« 
in  tlie  week  preceding  midsummer  day,  that  the 
bees  may  have  time,  before  the  summer  flow-^rs 
are  fadeii,  to  lay  in  a  new  stock  of  honey,  w  hicL 
tb"y  will  not  fail  to  do  for  their  subsistence  liirough 
winter. 

7'o  manage  bees  generally. 

The  best  situation  for  bees  is  to  the  north,  with 
a  range  of  hills  wooded  on  tlie  summit,  and  towaril 
the  base,  enriched  with  heather,  skirted  to  the 
east  with  a  stream  from  the  rocks.  To  confine 
this  rivulet,  the  bee-master  should  sow  tiie  sandy 
beech  with  the  seed  of  furze,  and  cover  it  with  a 
light  surface  of  earth.  The  furze  would  soon 
vegetate;  and  blooming,  in  the  course  of  three 
years,  overpay  his  labour,  by  providing  the  bees 
w  ith  pasture  ort  soil  otherwise  barren,  and  the  mai"- 
gin  of  the  brook  would  gradually  rise  to  restrain 
its  encroachment  on  fertile  lands.  Suppose  a  »  bite 
clover  field  to  the  south  of  the  hills,  and  soutb 
from  the  field  a  large  garden,  where  hardy  winlei 
greens  have  been  allowed  to  flower,  as  early  food 
for  the  bees.  V\  bite  mustard  should  also  be  sown 
very  early  in  patches  near  tne  hive;  but  not  nearer 
than  one  yard.  A  few  dwaif  flowers  may  come 
within  two  feel,  hut  tall  grown  ones  would  assist 
insects  to  get  up.  To  the  west,  it  would  be  de- 
sirable to  have  a  shrubbery,  a  wood,  a  brooiiy 
common,  or  heather  moor. 


RURAL  AND  DOMESTIC  ECONOMY. 


36'- 


The  station  for  the  hives  must  be  six  yards 
asunder,  and  n  .ver  nearer  than  three  yards.  The 
tyoard  on  wliicl.  thcV  are  placed  ought  to  be  of  one 
piece;  or,  if  joined,  the  under  side  of  the  joining 
should  be  lined  with  a  thinner  board  fixed  closely 
witli  wooden  pins.  Tlie  edges  of  tliis  rounded 
standard  should  pnject  four  inches  all  round  fi-om 
the  hiv(!.  Place  it  on  three  wooden  pillars  sixteen 
inches  long,  ten  Inches  above  the  ground,  but  six 
inches  of  its  letigth  should  he  firmly  thrust  into 
the  earth,  in  all  its  length  to  be  sixteen  inches. 
The  pillar  in  front  should  be  an  inch  shorter  than 
the  other  two,  and  the  three  pillars  should  be  with- 
in twelve  or  fourteen  inches  of  the  outer  edge  of 
the  board,  to  exclude  rats  and  mice.  For  the  same 
reason  no  tall-growing  plant,  no  wall,  nor  any 
means  for  ascent  should  be  withm  three  or  four 
feet  of  the  hive.  In  fine  weather,  the  entrance  to 
the  hive  must  be  four  inches  long,  and  an  inch  and 
a  half  in  depth. 

Tn  the  beginning  of  the  fine  season,  when  the 
bees  can  get  food,  or  have  stores  remaining,  the 
bee-master  has  nothing  to  do  but  to  keep  the 
grouiul  about  the  hives  clear  from  weeds,  and  from 
whatever  might  enable  vermin  to  climb  there. 
Yet  as  a  thriving  st?ek  inclines  very  soon  to  swarm, 
the  hives  must  be  frequently  looked  after,  from 
eight  in  the  morning  till  five  in  the  afternoon. 
1  iie  symptoms  are  generally  thus:  The  little  city 
seems  crowded  witii  inhabitants They  are  con- 
tinually in  motion  during  the  day;  and  after  work- 
ing-time, they  make  loud  noises.  The  drones  may 
tie  seen  flying  a'uout  in  the  heat  of  tlie  d^y,  and  the 
working  bees  go  with  a  reeling  motion  and  busy 
hum.  When  the  bees  come  regularly  out  of  the 
hives,  let  no  noise,  no  interruption  incommode 
them:  'but  if  they  fly  long,  as  if  they  were  unset- 
tled, some  tinkling  noise  or  the  loud  report  of  a 
yun,  will  make  the  fugitives  repair  to  the  nearest 
ioitgings.  If  there  is  an  empty  hive  with  combs 
and  some  honey  in  it,  they  will  readily  go  there. 
If  a  new  hive  is  used,  remember  to  smooth  it  well 
within,  and  singe  oft"  loose  straws.  Perpendicu- 
lar sticks  should  never  bj  employed.  Four  cross 
sticks  at  equal  distances  will  support  the  combs. 
Old  hives  do  very  well  for  late  swarms  tiiat  are 
not  to  be  preserved  through  the  winter;  but  box 
hives  are  best  for  them,  as  the  bees  work  fastest 
there.  'I'iiey  are  not,  however,  fit  for  being  kept 
through  the  cold  seasons. 

It  is  to  be  observed  that  great  haste  in  forcing  a 
swarm  into  the  hive  may  disperse  them.  Give 
them  time  to  settle  undisturbed,  though  keep  a 
sleadv  eye  on  their  motions:  but  whenever  they 
gather  into  a  cluster,  lose  no  time  in  placing  the 
hive  over  them.  If  the  swarm  rest  on  any  thing 
that  can  be  brought  to  the  ground,  spread  a  clean 
iinen  cloth:  lay  two  sticks  on  It,  two  feet  asunder; 
iay  the  Itody,  on  which  the  swarm  have  fixed,  gent- 
;y  on  the  sticks;  covering  it  with  the  hive  by  a 
motion  the  least  ])ercepliTjle;  and  taking  care  that 
the  edges  of  the  hive  rest  upon  the  sticks.  Cover 
iiive  and  all  with  a  cloth;  for  the  sun  might  allure 
,he  bees  lo  rise  again.  When  tliey  have  gone  i;)to 
;he  hive,  cover  it  with  its  own  board,  and  cany  it 
suutiouslv  to  its  station.  Hees  are  apt  to  leave 
Uieir  hive  even  after  they  begin  to  work,  so  tiiey 
.nust  be  watched  till  evening,  and  ihroughout  the 
■^isiiing  day.  Whenever  they  are  sure  to  remain, 
fix  the  luve  to  its  board  with  a  little  lime  round 
the  edges,'  and  crown  it  with  green  sods  to  keep 
aut  too  great  heat  or  rain. 

It  a  hive  divides  into  two  swarms,  it  is  a  sign 
".hat  each  swarm  has  a  queen.  Put  each  into  old 
liives  or  boxes;  but  they  must  be  kept  separate. 
If  a  cluster  of  bee.-,  about  the  size  of  a  small  plum 
\re  seen  together,  the  queen  will  generally  be  found 


there.  Separate  them,  and  with  a  drinking  glasi 
turned  down,  you  may  seize  the  queen.  Put  her. 
a. id  a  score  or  two  of  her  sulijects  into  a  box  tall 
ol'  holes,  large  enoujrh  to  admit  air,  and  vet  not  to 
allow  the  bees  to  escape.  P^eed  her  with  honey 
combs,  ;uid  keep  her  in  reserve  in  case  of  the 
death  of  a  queen  in  one  of  the  hives.  When  a 
hive  ceases  to  work,  it  is  a  sure  sign  the  queen  ij 
no  more.  Then  the  bee-master  may  wait  an  hour 
and  not  see  a  loaded  bee  enter  the  habitat'on.  But 
it  tiie  spare  queen  be  taken  late  in  the  evening, 
wetting  her  wings  to  prevent  her  esca[ie,  and  in- 
troduce her  to  the  desponding  society,  they  will 
receive  her  gladly,  and  begin  to  work. 

It  a  hive  fights  among  themselves,  be  assured 
there  are  two  queens:  and  they  will  destroy  eaels 
olhei,  if  one  is  not  taken  away  to  keep. 

Wlien  bees  are  to  swarm  a  secinid,  or  mor* 
times,  they  do  not  come  out  in  clusters:  hut  tliey 
make  a  sound  called  bellings,  wiiich  may  be  heard 
ceasing  for  a  little,  and  renewed  again  and  again 
If  there  are  dift'erent  tones,  it  is  certain  there  an 
several  young  queens  in  the  hive.  It  is  only  b] 
putting  the  ear  close  to  it,  that  the  sound  can  hi 
heard  dislinclly. 

To  keep  large  hives  for  luinter. 

They  must  not  be  more  than  three  years  old 
and  well  Slocked  with  bees.  A  hive  for  preserving 
should  weigh  from  thirty  to  forty  pounds.  Place 
them  in  October  where  they  are  to  remain,  observ- 
ing tlie  usual  precautions  against  vermin,  or  winds; 
and  giving  them  if  possible  a  distance  of  six  or 
eight  yards  asunder,  that  they  may  not  rob  each 
other.  Set  the  hive  after  sun-set.  Plaster  the 
edge  firmly  round  with  plaster  lime,  all  except 
the  entrance.  Fit  a  piece  of  h;;rd  wood  to  the 
aperture;  cut  two  holes  a  quarter  of  an  inch  square, 
and  fix  the  board  as  a  door  with  plaster  lime. 
Cover  the  hive  witii  dravvn  straw  tied  together  at 
the  top;  and  fix  it  with  straw  ropes  around.  Cut 
the  straw  a  quarter  of  an  inch  below  the  board, 
for  a  few  lengths  may  conduct  vermin  into  the  tor- 
pid community.  Once  in  four  or  five  weeks  raise 
the  hive  from  the  board  after  sun-set.  Scrape  tfe 
board  clean,  and  brush  away  dead  bees.  Observe 
when  turning  them  up  if  they  move  their  wings; 
it  not,  bring  them  into  a  wanner  situation,  free  from 
noise,  and  the  ligii*.  excluded.  Keep  them  there 
till  the  extreme  rigour  of  the  season  is  past,  and 
then  return  them  to  their  old  situation  after  sun- 
set. 

Sunshine  in  snow  is  destructive  to  bees  if  they 
get  out.  Put  a  platting  of  twigs  across  the  holes 
to  give  air,  and  yet  confine  the  inmates.  Never 
confine  them  more  than  eight  or  ten  days,  and  ex- 
cept in  snow  in  the  sunshine,  their  own  sagacity 
will  direct  when  it  is  safe  to  go  out.  It  is  abso- 
lutely necessary  for  their  health,  to  have  leave  for 
going  in  and  out  in  tolerably  mild  weather. 
To  manage  bee-Idves  of  Mr  1  hurley's  construction. 

The  bottom  part  is  an  octangular  bee  box,  mad« 
of  deal  boards,  about  an  inch  in  thickness,  the 
cover  of  which  is  externally  I"  inches  in  tiiameter, 
but  internally  only  15  inches,  and  its  height  10. 
lu  the  middle  of  the  cover  of  this  octangular  box 
is  a  hole,  which  may  be  opened  or  sliutat  ^ileasure 
by  means  of  a  slider.  In  one  of  the  i)aniiels  is  a 
pane  of  glass,  covered  with  a  wooden  door.  The 
entrance  at  ih-j  bottom  of  the  box  is  about  three 
and  a  half  inches  broad,  and  half  an  inch  liigli. 
I'wo  slips  of  deal,  about  half  an  inch  square  crt;SB 
each  other  in  the  centre  of  the  box,  and  are  fasteri- 
ed  to  tiie  pannel  by  means  of  small  screws:  to 
these  sli[)s  the  bees  fasten  their  couibs.  In  this 
octangular  box,  the  bees  are  hived,  after  swarming 
in  the  usual  manner,  and  then  sutfered  to  continue 
till  Uiey  have  built  their  combs,  and  tilled  them 


:^fi(< 


UNIVERSAL  RECEIPT  BOOK. 


with  hon'^;  which  may  be  known  by  opening  tlie 
()onr,  and  viewing  ihe'ir  works  tlirougli  ihe  glass 
pane,  or  by  the  weight  of  the  iiive.  When  t..e 
bee-master  finds  his  laborious  insects  have  filled 
their  habitation,  he  is  to  place  a  common  bee-hive 
of  straw,  made  either  Hat  on  tlie  top,  or  in  the 
common  form,  on  the  octa-igular  box,  and  drawing 
out  the  slider,  a  communication  will  be  opened 
between  the  box  and  the  straw  hive;  in  consequence 
of  Avhich  the  bees  will  fill  this  hive  also  with  the 
product  of  their  labours. 

\\  hen  tlie  stra.v-hive  is  well  filled,  the  slider 
mav  be  pushed  in,  and  the  hive  taken  away,  and 
another  placed  in  its  room,  with  tlie  slider  drawn 
out.  This  n<;w  hive  will  also  be  filled  in  the  same 
manner. 

Mr  Thorley  assured  the  Society  of  Arts,  that 
he  had  taken  three  successive  hives,  filled  with 
honey  and  wax,  from  a  single  hive  during  the  same 
summer-,  and  that  the  food  siill  remaining  in  the 
octangular  box,  was  sufiicie-t  for  the  support  of 
the  bees  during  the  winter.  He  says,  that  if  this 
method  was  pursued  in  every  part  of  the  kingdom, 
instead  of  the  cruel  method  of  destroying  these 
useful  in-ects,  he  is  persuaded,  from  long  experi- 
ence, that  wax  wouhl  be  collected  in  such  plenty, 
that  candles  made  with  it  might  be  sold  as  cheap 
»s  those  of  tallow  are  sold  at  present. 

Mr  Thorlev  has  also  added  another  part  to  his 
bee-hive,  con"sisti..g  of  a  glass  reservoir,  18  inches 
hio-h,  8  inches  in  diameter  at  the  bottom,  and  in 
the  greatest  part  13;  this  receiver  has  a  hole  at  the 
top.'about  one  inch  in  diameter,  through  which  a 
square  piece  of  deal  is  extended  m  arly  to  the  b  jt- 
tom  of  the  vessel,  having  two  cross  bars,  to  which 
!he  bees  fasten  their  combs.  Into  the  other  end 
of  this  square  piece  is  screwed  a  piece  of  brass, 
which  serves  as  a  handle  to  the  receiver  or  gb.ss 
hive.  When  the  bees  have  filled  their  straw  hive, 
which  must  have  a  hole  in  the  centre,  covered  with 
a  piece  of  tin,  Mr  Thorley  places  the  glass  re- 
ceiver upon  the  top  of  the  straw  hive,  and  draws 
out  the  piece  of  tin.  The  bees,  now  fin(iing  their 
h'.bitation  enlarged,  pursue  their  labours  with  such 
alacrity,  -hat  they  fill  their  glass  hive  likewise  with 
their  stores,  the  whole  progress  of  their  works. 
It  will,  however,  be  necessary  to  cover  the  glass 
with  an  emj^y  hive  of  straw,  or  at  least  with  a 
cloth,  lest  too  much  light  prevent  their  working. 
In  this  way  Mr  Thorley,  in  a  good  season,  has  had 
a  glass  hive  filled  in  thirty  days,  containing  38 
pounds  of  fine  honey.  When  the  glass  is  com- 
pletely filled,  slide  a'tin  plate  between  the  hive  or 
box,  so  as  to  cover  the  passage,  and  in  half  an  hour 
the  glass  may  be  taken  away  with  safety.  The 
few  bcs  that'remain  will  readily  go  to  their  com- 
panions. 

MrTh'irley  has  added  a  glass  window  to  his 
straw  hiv(  s,  in  order  to  observe  the  progress  of  the 
bees;  and  this  contrivance  is  useful,  especially  if 
one  hive  is  to  be  removed  whilst  the  season  con- 
tinues favourable  for  their  collecting  of  honey;  for, 
when  the  combs  are  filled  with  honey,  the  cells  are 
sealed  up,  and  the  bees  fors.ike  them,  and  reside 
mostly  in  the  hives  in  which  their  works  are  chiefly 
earned  on.  Observing  also,  that  the  bees  were 
apt  to  extend  their  combs  through  the  passap  of 
communication  into  the  upper  hive,  which  render- 
ed it  necessary  to  divide  the  comb,  when  the  up- 
per hive  was  taken  away,  he  puts  in  tiie  passage  a 
wire  screen  for  netting-,  the  meshes  of  which  are 
jarge.  enough  for  a  loadeu  bee  to  pass  easily  through 
ihem;  and  thus  he  prevents  the  junction  of  the 


condis  from  one  box  to  the  other,  and  consequentlv 
obviates  the  necessity  of  cutting  them,  and  of 
S[)illing  some  honey,  which  rui.ning  down  among 
a  crowd  of  bees,  incommoded  them  much. 
I'o  manage  bees  on  JMr  Cobbett^s  phin. 
The  best  hives  ai-e  those  made  of  clean,  Lnblighl- 
ed  rve-straw.  A  swarm  should  always  be  put  into 
a  new  hive,  and  the  sticks  should  be  new  that  an? 
jiut  into  the  hive  for  the  bees  to  work  on;  for,  if 
the  hive  he  ohl,  it  is  not  so  wholesome;  anil  a  tho'J- 
sand  to  one  but  it  contains  the  embryos  of  moths 
and  other  insects  injurious  to  bees.  Over  the  hive 
itself  there  shoulil  be  a  cap  of  thatch,  made  also 
cf  clean  rye-straw;  and  it  should  not  oidy  be  new 
when  first  put  on  the  liive,  but  a  new  one  should  be 
made  to  supply  the  place  of  the  former  one  every 
three  or  four  months;  for,  when  the  straw  begins 
to  get  rotten,  as  it  soon  does,  insects  breed  in  it, 
its  smell  is  bad,  and  its  effect  on  the  bees  is  dan- 
gerous. 

The  hives  should  be  placed  on  a  bench,  the  legs 
of  which  mice  an.l  rats  cannot  creep  up.  T'n 
round  the  le-gs  is  best.  But  even  this  will  not  keep 
down  ants,  which  are  mortal  enemies  of  bees.  To 
keep  them  away,  if  they  infest  the  hive,  take  a 
green  stick  and  twist  it  round  in  the  shape  cf  a 
r'ng,  to  lay  on  the  ground,  round  the  leg  of  the 
bench,  and  at  a  few  inches  from  it;  and  cover  this 
stick  with  tar.     This  will  keep  away  the  ants. 

Besides  the  hive  and  its  cap,  there  should  be  v 
sort  of  shed,  with  top,  back,  and  ends,  to  give  ad- 
ditional protection  in  winter;  though,  in  summer, 
hives  may  be  kept  too  hot,  and,  in  that  case,  th«* 
bees  become  sickly,  and  the  produce  light.  Th« 
situation  of  the  hive  is  to  face  the  south-east;  or, 
at  any  rate,  to  be  sheltered  from  the  north  and  tlw 
;  west.  From  the  north  always,  and  from  ilhe  wes" 
in  winter.  If  it  be  a  very  dvy  season  in  summer, 
I  it  contributes  greatly  to  the  success  of  the  bees,  tc 
place  clear  water  near  their  home,  in  a  thing  that 
they  can  conveniently  drink  out  of;  for,  if  they 
have  to  go  a  great  way  for  drink,  they  liave  not 
much  time  for  work. 

It  is  supposed,  that  bees  live  only  a  year;  at  any 
rate,  it  is  best  never  to  keep  the  same  stall,  or 
family,  over  two  years,  except  it  be  wanted  to  in- 
crease the  number  of  hives.  The  swarm  of  this 
summer  should  be  always  taken  in  the  aittumn  of 
the  next  year.  It  is  whimsical  to  save  the  bees 
when  the  honey  is  taken.  They  must  be  fed-; 
and,  if  saved,  they  will  die  of  ohl  age  before  the 
next  fall;  and  though  young  ones  will  supply  the 
place  of  the  dead,  this  is  nothing  like  a  good 
swarm  put.  up  during  the  summer. 

A  good  stall  of  bees,  that  is  to  say,  the  produce 
of  one,  is  always  worth  about  two  bushels  of  good 
wheat.  The  cost  is  nothing  to  the  labourer.  He 
must  ije  a  stupid  countryman  indeed,  who  cannot 
make  a  bee-hive;  and  a  lazy  one  indeed,  if  he  will 
not  if  he  can.  In  short,  there  is  nothing  but  care 
Jecnanded;  and  there  are  very  few  situations  in 
the  country,  especially  in  the  south  of  England, 
where  a  labouring  man  may  not  have  half  a  dozen 
stalls  of  bees  to  take  every  year.  1  he  main  things 
are  to  keep  away  insects,  mice,  and  birds,  and  es- 
pecially a  littie  bird  called  the  bee-bird;  and  tr. 
keep  all  clean  and  fresh  as  to  the  hives  and  cover- 
ings. Never  put  a  swarm  into  an  old  hive.  It 
wasps,  or  hornets,  annoy  you,  watch  them  honw 
in  the  day  time;  and,  in  the  night,  kill  them  by 
fire,  or  by  boiling  water.  Towls  should  not  go 
where  bees  are,  for  they  eat  them. 


UNIVERSAL  RECEIIT  BOOK. 


36P 


POTTHHT. 


TV  mamifactnre  English  stone  -ware. 
FobMcco-pipe  clay  from  Dorsetshire,  is  beaten 
mucii  in  water:  by  this  process,  the  finer  ])arts  ot" 
fhe  clay  remain  suspended  in  the  water,  while  the 
coarser  sand  and  other  impurities  fall  to  the  bot- 
tom. The  thick  liquid,  consisting  of  water  and 
the  finer  parts  of  the  clay,  is  further  purified  by 
passing  it  through  hair  and  lawn  sieves  of  diffe"ent 
degrees  of  fineness.  After  this,  the  liquor  is  mix- 
ed (in  various  proportions  for  various  ware)  with 
another  liquor  of  the  same  density,  and  consisting 
of  flints  calcined,  ground,  and  suspended  in  water. 
The  mixture  is  then  dried  in  a  kiln;  and  being  af- 
terwards beaten  to  a  proper  temper,  it  becomes  fit 
for  being  formed  at  the  wheel  into  dishes,  i)lates, 
howls,  &c.  When  this  ware  is  to  be  put  into  the 
furnace  to  be  baked,  the  several  pieces  of  it  are 
placed  in  the  cases  made  of  clay,  called  seggars, 
which  are  piled  one  upon  anotiier,  in  the  dome  of 
the  furnace:  ■»  fire  is  then  lighted;  when  the  ware 
is  brought  to  a  proper  temper,  which  happens 
in  about  48  hours,  it  is  glazed  by  common  salt. 
The  salt  is  thrown  into  the  furnace,  through 
holes  in  the  upper  part  of  it,  by  the  heat  of  which 
it  is  instantly  converted  into  a  thick  vapour;  which, 
circulating  through  the  furnace,  enters  the  seggar 
through  holes  made  in  its  side  (the  top  being  co- 
vered to  prevent  the  salt  from  falling  on  the  ware), 
and  attaching  itself  to  the  surface  of  the  ware,  it 
forms  tiiat  vitreous  coat  upon  the  surface,  which  is 
called  its  glaze. 

To  make  yellow  or  queen^s  -ware. 

1  his  is  made  of  the  same  materials  as  the  flint 
ware;  but  the  pi'oportion  in  which  the  materials 
are  mixed  is  not  the  same,  nor  is  the  ware  glazed 
in  the  same  way.  The  flint  ware  is  generally  made 
of  4  measures  of  liquid  flint,  and  18  of  liquid  clay; 
the  yellow  ware  has  a  greater  proportion  of  clay  in 
it;  in  some  manufactories  they  mix  20,  and  in 
others  '24  measures  of  clay  with  4  of  flint.  The 
proportion  for  both  sorts  of  ware  depends  very 
much  upon  the  nature  of  the  clay,  which  is  very 
vari'<ble  even  in  the  same  pit.  Hence  a  previous 
trial  must  be  made  of  the  quality  of  the  clay,  by 
burning  a  kiln  of  the  ware.  If  there  be  too  much 
flint  mixed  with  the  clay,  the  ware,  when  exposed 
to  tiie  air  after  burning,  is  apt  to  crack;  and  if  there 
be  too  little,  the  ware  will  not  receive  the  proper 
glaze  from  the  circulation  of  the  salt  vapour. 
i'o  manufacture  English  porcelain. 

The  iron-stone,  which  contains  a  portion  of  argil 
and  silex,  is  first  roasted  in  a  common  biscuit  kiln, 
to  facilitate  its  trituration,  and  to  expel  sulphur  and 
other  volatile  ingredients  which  it  may  contain. 
A  large  earthen  crucible  is  constructed  after  the 
exact  model  of  an  iron  forge,  a  part  of  the  bottom 
of  which  is  filled  with  charcoal  or  cokes  :  these, 
having  been  previously  strewed  with  ore,  and  about 
oil— third  part  of  lime,  are  raised  to  an  intense  heat 
bv  a  strong  blast  of  air,  introduced  under  the  cokes 
ai  the  bottom.  By  this  heat  the  ore  is  fused,  and 
the  fluid  iron  drops  through  the  fuel  to  the  bottom: 
then  follows  the  scoria,  which  floats  upon  the  top 
af  the  fluid  iron.  This  latter  scoria,  or,  as  the 
workmen  call  it,  slag,  is  the  material  used  in  the 
manufaetiu-e  of  ihe  china,  and  is  much  impregnat- 
ed with  i'on,  and  of  a  compact  and  dense  struc- 
ture. Ttie  slag  is  next  let  off",  by  a  hole  through 
ihe  forge,  intc  a  clean  earthen  vessel,  where  it 
2W 


cools.  This  last  vessel  is  then  broken,  .n  order  tr 
detach  the  slag  from  it,  with  hammers.  The  sco> 
ria  is  next  pounded  into  small  i)ieces  and  ground  in 
watei-,  to  the  consistence  of  a  fine  paste,  at  the 
flint  mills  of  the  country.  This  paste  is  then  eva- 
porated to  dryness,  on  a  slip  kiln,  well  known 
amongst  potters.  Thus  evaporated  to  dryness,  it 
is  used  with  the  other  ingredients  in  the  following 
proportions,  viz. 

Prepared  iron  stone,  3  cwt. — ground  flint,  4  cwt. 
— ground  Cornwall  stone,  4  cwt. — Cornwall  clay, 
4  cwt. — blue  oxide  of  cobalt,  '  pound. 

These  having  been  mixed  together  with  water 
by  the  slip-maker,  are  again  evaporated  en  th» 
slip  kiln  to  the  proper  consistency  for  use.  The 
clay,  thus  prepared,  is  of  course  used  in  the  usual 
manner  \n  the  fabrication  of  the  several  kinds  of 
vessels. 

Black  glazing. 

Take  8  parts  of  red  lead,  3  parts  of  iron  filings, 
3  ]iarts  of  calcined  copper,  and  2  parts  of  zadre. 
This,  when  fused,  will  produce  a  brown  blacki 
but  if  wanted  a  truer  black  colour,  the  proportion 
of  zaff're  must  be  increased. 

To  make  porcelain  or  china. 

Porcelain,  or  china,  is  a  semi-vitrified  earthen 
ware,  of  an  intermediate  nature  between  commof 
ware  and  glass.  Chinese  porcelain  is  compost  d 
of  two  ingredients,  one  of  which  is  a  hard  stone, 
called  petunse,  which  is  carefully  ground  to  a  very 
fine  powder;  and  the  other,  called  kaolin,  is  a 
white  earthy  substance,  which  is  intimately  mixed 
with  the  ground  stone.  The  former  is  of  the  sili- 
ceous, and  the  latter  of  the  aluminous  genus. 

Several  compositions  of  mingled  earth  ma)  /^ieln 
a  true  porcelain,  by  being  burnt^  and  the  porce- 
lains of  various  countries  differ  in  their  mixtures. 
But  the  p;'incipal  basis  of  any  true  porcelain  is 
that  kind  of  clay  which  becomes  white  by  baking, 
and  which,  either  by  intermingled  heterogeneous 
earth,  or  by  particular  additions,  undergoes  in  the 
fire  an  incipient  vitrification,  in  which  the  true  na- 
ture of  porcelain  consists.  Feldspar  and  gypsum, 
if  added,  may  give  that  property  to  infusible  clay 

When  porcelain  is  to  be  made,  the  clay  is  pro- 
perly selected,  carefully  washed  from  impurities, 
and  again  dried.  It  is  then  finely  sifted,  and  most 
accurately  mingled  with  quartz,  ground  very  fine; 
to  which,  then,  is  added  some  burnt  and  finely  pul- 
verized gypsum.  This  mass  is  worked  with  wa- 
ter to  a  paste,  and  di'ly  kneaded;  it  is  usually  suf- 
fered to  lie  in  this  state  for  years.  The  vessels  and 
other  goods  formed  of  this  mass  are  first  mode- 
rately burnt  in  earthen  pots,  to  receive  a  certain 
degree  of  compactness,  and  to  be  ready  for  glaz- 
ing. The  glazing  consists  of  an  easily  melted 
mixture  of  some  species  of  earths,  as  the  petro- 
silex  or  chert,  fragments  of  porcelain  and  gypsum, 
which,  when  fused  together,  produce  a  crystalline, 
or  vitreous  mass,  which,  after  cooling,  is  very  fine- 
ly ground,  and  suspended  in  a  sufficient  quantity  of 
water.  Into  this  fluid  the  rough  ware  is  dipped, 
by  which  the  glazing  matter  is  deposited  uniform- 
ly on  every  part  of  its  surface.  After  drying, 
each  article  is  thoroughly  baked  or  burned  in  the 
violent  heat  of  the  porcelain  furnace.  It  is  usual 
to  decorate  porcelain  by  paintings,  for  which  pur- 
pose enamels  or  pastes,  coloured  by  me*.allic  ox- 
ides, are  used,  so  easy  of  fusic  as  to  r**:  in  a  h«^ 


370 


UNmSRSALRtCEIPT  BOOK. 


less  intense  than  that  in  wliifh  '.ne  glazing  of  the 
wai-e  melts. 

7'o  make  delft-tvat'e. 
This  is  a  kind  of  pottt-ry  made  of  sand  and  clay, 
and  but  slightly  l)aked,  so  that  it  resists  sndden 
applications  of  heat.  Articles  made  of  this  are 
glazed  with  an  enamel,  composed  of  common  salt, 
sainl  ground  fine,  oxide  of  lead,  and  oxide  of  tin. 
The  use  of  the  latter  is  to  give  opacity  to  the  glaze. 
To  make  c/una  ware. 

The  composition  of  tlie  eastern  or  proper  china- 
ware,  according  to  accounts  that  have  great  marks 
of  authenticity,  is  from  two  eartlis;  one  of  which 
is,  as  was  before  mentioned,  vitrescent,  and  is 
called  ])elunse:  the  other  a  refractory,  or  a  pyrous 
earth,  and  called  kaolin. 

The  preparation  of  the  petunse,  or  aluminous 
;arth,  is  by  pounding  the  stone  till  it  is  reduced  to 
a  very  fine  \)Owder,  and  then  washing  it  over  to 
bring  it  to  the  most  .mpalpable  state,  wliich  is  thus 
performed:  After  the  stone  is  rendered  as  fine  as  it 
can  be  by  pounding  or  grinding,  tlie  powder  must  I 
be  put  into  a  large  tub  full  of  water,  and,  being 
stirred  about,  the  upper  part  of  the  water  must  be 
iaded  out  into  anotlier  tul),  by  which  means  the 
finest  particles  of  the  powder  will  be  carried  into 
it.  The  water  in  tlie  second  tub  must  be  then  suf- 
fered to  stand  at  rest  till  the  powder  he  subsided, 
and  as  much  as  can  be  laded  off  clear  must  be  put 
back  into  the  first  tub,  and  there  being  again  stir- 
ved  about,  and  loaded  with  a  fresh  quantity  of  the 
most  subtle  part  of  the  powder,  must  be  laded 
:igain  into  the  second  tub  as  before,  and  this  must 
lie  repeated  till  none  be  left  in  the  first  tub  but  the 
grosser  part  of  the  stone;  which,  not  being  of  a 
due  fineness,  must  be  again  pounded,  and  treated 
as  at  first.  The  fine  powder  obtained  in  the  se- 
cond tub,  must  be  then  freed  from  the  water,  by 
lading  off  the  clear  part,  and  suffering  what  re- 
mains to  exhale,  till  the  matter  become  of  the  con- 
sistence of  soft  clay,  when  it  will  be  fit  to  be  com- 
mixed with  the  kaolin  for  use. 

The  kaolin,  or  mica,  is  prepared  in  the  same 
manner  by  washinr  over,  but  some  specimens  are 
so  fine,  that  there  is  uo  occasion  for  this  or  any 
other  purification. 

From  these  two  mixed  together,  the  clay  or  paste 
IS  formed;  but  it  is  said,  that  the  proportion  of  the 
respective  quantities  is  made  to  var)'  according  to 
the  intended  goodness  of  the  ware,  tiie  best  being 
made  from  equal  quantities,  and  the  worst  from 
iwc  of  the  kaolin  to  one  of  the  petunse. 

To  make  Saxon  or  Dresden  cldna. 

1  ne  Saxon  composition,  of  which  the  china- 
ware  is  formed,  is  greatly  similar  to  that  of  the 
easte"n.  In  the  place  of  the  petunse,  a  stone  is 
used,  which  is  improperly  called  in  the  German 
language,  bleyspatt,  or  spar  of  lead.  It  is  a  stone 
of  a  very  contrary  nature,  as  s|)ars  are  calcareous, 
and  will,  on  calcining,  become  lime  ;  on  tlie  other 
band,  this  stone  is  of  a  vitreous  nature,  though  it 
:s  said  no  fire  will  fuse  it  without  some  mixture. 
This  spar  is  of  a  very  hard  texture,  and  of  a  light 
3esh  colour,  or  pale  whitish  red.  It  is  prei)ared 
5y  pounding  and  washing  over,  which  may  be  done 
as  above-directed,  and  it  is  then  ready  for  com- 
poiinding  with  the  mica.  The  mica  is  employed 
m  the  Saxon  composition  for  the  other  ingredients: 
3ind  is  likewise  prepared  by  grinding  and  washing 
Dvi-r,  when  it  is  not  in  a  perfect  and  pure  state;  but  { 
when  it  is  entirely  clean,  it  maybe  tempered  with 
the  texture,  thoroughly  broken,  and  it  will  be  of 
ihe  consistence  of  soft  clay. 

The  two  kinds  of  earth  being  prepared  in  tlie 
state  of  a  soft  paste,  they  'j-v  to  be  incorporated 
and  blen  Jed  into  one  masj.  which  is  done  by  rol- 
ing  and   s^'irring  them  weii  after  'hev  art  ir.  the 


same  vessel,  and  then  kneading  them  with  the  fen 
till  they  are  tiioroughly  united.  \Vhen  the  com. 
pound  mass  is  formed,  it  is  made  into  cakes,  or 
s(iuare  pieces,  and  put  by  layers  into  cases  of  wood 
or  stone,  wiiich  must  be  placed  in  a  moist  situa- 
tion, and  left  for  two  or  three  months;  during 
which  time  a  kind  of  putrid  ferment  enters  .ntc 
the  mixture,  by  which  the  parts  <if  the  diff'erent 
matier  combine  and  form  a  substance  with  new 
qualities,  unknown  while  separate.  This  cliange 
shows  itself  upon  the  whole  mass  by  a  fetid 
smell,  and  a  greenish  or  bluish  colour,  and  a  te- 
nacity like  that  of  clay,  or  the  argillaceous 
moistened  earths.  If  the  time  of  keeping  the 
paste  in  this  condition  be  prolonged  to  a  vear 
or  inore,  it  will  further  improve  its  qualities, 
but  great  care  must  be  taken  to  prevent  its 
becoming  iliy;  to  prevent  which,  there  may 
be  occasion  to  viater  it.  When,  however,  tl>e 
described  qualities  are  found  in  the  matter,  it  is  fit 
for  use,  and  vessels,  8cc.  may  be  wrought  of  i( 
without  any  other  preparation,  the  case  below  ex- 
cepted. 

Composition  of  English  china. 

The  following  composition  will  produce  wares, 
which  will  possess  the  properties  of  the  true  china, 
if  judiciously  managed. 

Mix  the  best  white  sand,  or  calcined  flints,  fine- 
ly powdered,  twenty  pounds,  of  veiy  white  pearl 
ashes  five  pounds,  of  perfect  white  calcined  bones 
two  pounds.  Temper  the  whole  with  the  gums 
arable  or  Senegal,  dissolved  in  water. 

This  requires  a  considerable  force  and  continu. 
ance  of  heat  to  bring  it  to  perfection,  but  it  will  bt 
very  white  and  good  when  it  is  properly  treated 
Where  mica  can  be  obtained,  it  is  preferable  to 
calcined  bones,  and  as  it  will  form  a  kind  of  paste 
for  working,  a  weaker  gum-water  will  answer  the 
purpose. 

To  bake  china  -ware. 

The  furnace  for  this  purpose  may  be  construct- 
ed in  the  same  manneras  the  potter's  kilns  usually 
are;  and  Windsor  bricks,  with  mortar  of  Windsor 
loam,  or  Stourbridge  clay,  should  be  employed  in 
its  fabrication.  Where  they  are  not  to  be  procured, 
use  bricks  and  clay  nearest  in  their  qualities  of  re- 
sistance. The  size  of  the  furnace  should  be  ao- 
cord^g  to  the  quantity  of  ware  required  to  be 
baked;  but  it  must  not  be  too  small,  lest  the  body 
of  fire  may  not  be  sufficient  to  produce  the  requi- 
site heat. 

The  caffettes,  or  coffins,  to  contain  the  pieces 
when  placed  in  the  furnace,  are  the  most  material 
utensils.  They  should  be  of  Stourbridge,  or  other 
good  potter's  clay,  with  a  third  of  sand,  and  are 
generally  made  of  a  round  form,  with  a  flat  bottom, 
the  rim  forming  the  sides,  being  adapted  to  the 
height  of  the  pieces  to  be  inclosed. 

The  furnace  and  caffettes  being  prepared;  the 
ware  to  be  baked  must  be  sorted  in  the  caffettes 
in  the  most  advantageous  manner  as  to  room,  and 
as  many  caffettes  must  be  set  upon  them  as  the  fur- 
nace will  conveniently  contain,  leaving  space  for 
the  free  passage  of  the  fii-e  betwixt  the  piles:  take 
care  to  cover  over  the  uppermost  caffettes  in  eacii 
))ile,  then  close  the  mouth  of  the  furnace,  and  raise 
the  fire  so  as  to  heat  the  caffettes  red  hot  in  even 
part,  and  keep  them  red  hot  for  twelve  or  fourteen 
hours.  It  is  then  to  be  extinguished,  and  the  fur- 
nace left  to  cool  gradually;  and  when  little  or  ii'; 
heat  remains,  the  mouth  may  be  openetl,  and  the 
pieces  taken  out  of  the  caffettes;  when  they  will  be 
in  a  condition  to  receive  the  glazing,  or  to  bt 
painted  with  such  coloors  as  are  used  imU'.r  tht 
glaze. 

To  make  tobacco  pipes. 

These  require  a  very  fine,  tenacious,  and  refrac 


r  OTTERY. 


.  'J  cTav,  which  is  either  n;iV.trH.'.'j  of  a  pe'tectly 
••  a\i  colour,  or,  if  it  have  somu-what  nf  a  grny 
t  !t,  will  iiecessariK'  burn  whito.  A  cltiy  of  tins 
K'ikI  must  contain  no  calcaivoiis  or  fi-rruginous 
earth,  and  must  also  be  can'fully  deprived  of  any 
sand  it  may  contain  by  wasliiiiij.  It  ouglit  to  pos- 
sess, besides,  the  property  of  slirinkina;  but  little 
i.t  the  fire.  If  it  sliould  not  prove  sufficiently  due- 
!ile,  it  maybe  meliorated  by  the  admixture  of  ano- 
ther sort.  Last  of  all,  it  is  beaten,  kneaded,  ground, 
washed,  and  sifted,  till  it  acquires  the  requisite  de- 
gree of  fineness  and  ductility.  When,  after  this 
p\-eparation,  the  clay  has  oblamed  a  due  degree  of 
duclilitv,  it  is  rolled  out  in  small  portions  to  the 
usual  length  of  a  pipe,  perforated  with  the  wire, 
«nd  put,  togetlier  with  the  wire,  into  a  brass  mould, 
rulibed  over  with  oil,  to  give  it  its  external  form; 
after  which  it  is  fixed  into  a  vice,  and  the  hollow 
p  u't  of  the  head  formed  with  a  stopper.  The  pipes, 
thus  brought  into  form,  are  cleared  of  the  redun- 
(!:uit  clay  that  adheres  to  the  seams,  a  rim  or  bor- 
der is  made  round  the  head,  they  are  then  marked 
with  an  iron  stamp  upon  the  heel,  and  the  surfaces 
smoothed  and  polished.  When  they  are  well 
dried,  they  are  put  into  boxes,  and  baked  in  a  fur- 
i.ace. 

To  make  cmcibles. 
Mr  Charles  Cameron,  Glasgow,  has  published  a 
description  of  a  new  method  of  forming  crucibles. 
'I'he  Dutch  have  long  enjoyed  an  almost  exclusive 
monopoly  in  the  manufacture  of  the  small  melting- 
(lot,  or  clay  crucible,  used  by  the  jeweller  and  sil- 
versmith. I  establisheil  a  small  manufactory  of 
them,  as  follows:  for  each  of  the  different  sizes  of 
tl>e  crucibles,  1  formed  ten  or  twelve  dozen  of 
moulds  of  stucco,  burnt  and  powdered  in  the  usual 
manner.  For  the  first  mould  of  each  size,  1  form- 
ed a  piece  of  soft  pipe  clay  into  the  shape  of  the 
intended  crucible,  and  laid  it  with  its  mouth  down- 
wards on  a  flat  surface,  and  enclosed  it  with  a  cy- 
linder of  white  iron,  distant  about  half  an  inch 
from  the  angular  points  of  the  crucible,  and  about 
an  inch  and  a  half  nigher  than  its  bottom:  then 
mixing  ttie  stucco  with  water,  poured  it  into  the 
cylinder.  When  the  stucco  was  sufficiently  set,  I 
removed  the  white-iron,  picked  out  the  clay,  and 
dried  the  mould.  1  then  squeezed  soft  clay  into 
the  mould,  which,  on  standing  a  few  minutes,  easily 
came  out  again.  It  was  inclosed  in  the  cylinder, 
and  stucco  poured  round  it,  which  formed  a  second 
mould,  continuing  to  do  so  until  I  had  procured 
the  number  wanted.  They  were  then  all  put  into 
1  stove,  and  completely  dried  ready  for  use.  In 
.he  preparation  of  the  fire-clay  for  the  crucibles,  1 
.'ollowed  precisely  the  same  process  used  at  the 
potteries,  by  mixing  it  with  a  very  large  quantity 
of  water,  and  putting  the  whole  through  a  No.  9 
silk  searce.  On  allowing  the  whole  to  stand  a  few 
hours,  the  clay  subsided,  and,  in  pouring  off  the 
clear  water,  I  procured  the  clay  or  slip  of  the  con- 
sistence of  thick  cream.  On  weighing  a  gallon  of 
It,  I  found  the  proportion  of  clay  it  cont:iined,  and 
added  sand  to  the  whole  in  the  proportion  of  seven 
of  sand  to  seventeen  of  clay;  I  then  stirred  and 
mixed  the  whole  completely,  wlien  it  was  ready 
for  use.  I  next  took  my  moulds,  previously  dried, 
ind  arranged  them  in  parallel  rows  on  a  table,  and 
successively  filled  them  with  the  prepared  slip.  By 
'he  time  I  had  filled  four  or  five  dozen,  I  returned 
"o  tile  one  first  filled,  and  began  alternately  to  pour 
i\e  sip  out  of  them,  leaving  a  small  quantity  un- 
wured  out,  which  subsided,  and  gave  the  requisite 
liickness  to  the  bottom,  in  each  of  the  moulds  so 
llled,  a  crucible  is  completely  formed  by  the  ab- 
straction of  the  water  of  the  slip,  in  contact  with, 
null  adjoining  to,  the  porous  substance  of  the  stucco 
n;ould.     The  cruci'tle  will   be  either  thicker  or 


thinner  in  proportion  to  the  time  the  slip  has  re 
mained  in  it.  Five  or  six  dozen  will  not  rcqnir" 
more  than  fifteen  minutes  in  being  formed.  The 
moulds  w  ith  their  contents  are  then  removed  to  a 
stove,  placed  on  their  side,  and  built  one  above  the 
other.  In  a  short  time,  trom  the  contraction  of 
the  clav,  the  cmcibles  easily  part  from  the  moulds, 
and  are  removed  by  introducing  the  finger  into 
them.  Tlie  moulds  are  allowed  to  remain  in  theii 
situation  until  the  water  they  had  absorbed  is  com- 
pletely evaporated,  when  thej-  are  again  ready  for 
re-filling,  and  will  last  for  years.  The  crucibles 
remain  in  the  stove  until  dry,  after  which  they  are 
burned  in  a  kiln  in  the  usual  manner. 
To  make  -uihite  glaze. 

Take  26  parts  of  glass,  7  do.  litharge,  3  do.  ni- 
tre, IJ  do.  arsenic,  ^  do.  blue  calx; — either  fritted 
in  a  glass  oven  or  not. 

To  make  glaze. 

Take  9.3  parts  of  leatl,  45  do.  slone,  i25  do.  flint, 
and  9  do.  frit. 

To  make  china  glaze  for  printing  blue  frit. 

Take  10  parts  of  glass,  2  do.  lead,  and  3  or  3^ 
do.  blue  calx,  as  required. 

To  make  ivhite  frit. 

Take  16  parts  of  glass,  5  do.  lead,  1  do.  arsenic, 
2^  do.  nitre. 

Take  11  parts  of  white  frit  to  the  whole  of  blue 

frit,  and  grind  them   together.     Then  take  of  the 

mica  frit,  8  parts  of  the  above,   5  do.  flint,    13  do. 

Cornish  stone,  23  do.  lead,  and  6  oz.  common  salt. 

To  make  cream  coloured  glaze. 

Take  60  parts  of  Cornish  stone,  20  do.  flint,  and 
120  do.  white  lead.  Stained  with  1  oz.  of  smalts, 
as  above. 

To  form  a  yellow  glaze. 

Take  2  parts  of  litharge,  2  do.  tin-ash,  and  i  -^o. 
antimony. 

To  prepare  ivhite  g^ixe. 

Take  15  parts  of  Cornish  stone,  -Odo.  ftintiJiaas, 
5  do.  anica  flint,  5  do.  nitre,  5  do.  b  vnz,  «  '^s--,  com- 
mon salt,  and  1  do.  sal  soda;  frittet,  '"■.  aqiass  oven. 
Tlien  add  2  parts  frit,  as  above,  to  I  t*y\  white  lead. 
Send  to  mill  to  grind  very  fine,  and  sc.-',n  with  7  oz, 
of  blue  calx. 

To  make  a  mixture  for  glaze. 

Take  20  lbs.  of  white  frit,  10  do.  flint,  26  do. 
stone,   50  do.  lead,  and  4  oz.  of  blue. 

To  make  a  mixture  of  glaze  for  printing  blue. 

Take  6  parts  of  white  frit,  5  do.  flint,  13  do. 
stone,  25  do.  lead,  and  55  do.  glass. 

'I'o  make  a  shilling  black  glaze. 

Take  100  parts  of  lead,  18  do.  flint,  and  40  do 
manganese. 

To  make  u  purple  under  glaze. 

Take  ^  oz.  of  fluxed  blue,  I  oz.  manganese,  1  oZt 
red  lead,  and  1  oz.  flint. 

To  prepare  an  orange  sponge  dip. 

Take  1  quart  of  yellow  slip,  to  1  oz.  zafFre. 
To  prepare  a  brown  under  glaze. 

T-jke  8  oz.  of  glass  antimony,  16  oz.  litharge,  3 
oz.  manganese,  and  4  drs.  blue  calx. 
To  prepare  a  china  glaze. 

Take  42  paris  of  flint  glass,  3  oz.  blue  calx. 
.Stain.  16  oz.  flint  glass,  I  do.  red  lead,  1  arsenic 
and  1  nitre. — While  enamel.  Run  down  in  glas 
oven;  then  send  with  the  above  stain  to  the  mill 
8  parts  of  white  enamel,  dry  it  and  it  will  be  fi'* 
for  use.  8  parts  of  the  above  mixture  (stain  am' 
w  bite  enamel),  6  do.  diy  flint,  14  do.  Cornisli  stone 
24  do.  while  stone,  which,  when  sifted,  is  fit  Ibl 
use. 

To  prepare  a  china  glaze  for  fotts. 

Take  27  parts  of  flint,  15  do.  nitre,  4^  do.  lime, 
3i  do.  stain.  This  run  doi.n  in  a  glass  oven,  and, 
\\\en  sent  to  thf  mill,  achl  75  parts  of  glass,  15  do 
lead,  10  do.  white  enamel;  add  2  pailsful  of  lime, 


?72 


UNIVERSAL  RECEIPT  BOOK. 


«nd,  whan  it  comes  from  the  mill,  add  135  parts 
ot"  lead.  Stain  to  the  above,  10  pni-ts  of  glass,  and 
i  oz.  of  blue. 

To  prepare  ivhite  eiiamel. 
Take  7  oz.  of  arsenic,  12  ilo.  potash,  6  do.  nitre, 
5  do.  glass,  2  do.  flint,  and  3  do.  white  lead. 
7  b  prepare  china  glaz". 
Take  56  parts  of  stone,  46  do.  borax,  18  do.  glass, 
15  do.  flint,  and  40  do.  lead. 

To  prepare  greeii  edge  glaze. 
Take  20  parts  of  lead,  60  do.  stone,  20  do.  flint, 
Snd  10  do.  ground  glass. 

To  prepare  materials  for  common  -ware. 
Take  25  parts  of  flint,  60  do.  store,  95  do.  lead, 
and  8  do.  frit. 

I'o  prepare  glaze  for  green  edge. 
Take  175  parts  of  lead,  100  do.  stone,  and  35  do. 
flint. 

To  prepare,  Jlrixes  for  blue  printinsr. 
Take  5  parts  of  blue  cal.\,  5^  do.  coak  stone,  1^ 
Ilo.  glass,  and  1  do.   flint. 

To  prepare  flux  for  black  printing. 
Take  7^  parts  of  flint  glass,  2^  do.  red  lead,  and 
2  do.  borax. 

To  prepare  red  flux. 
Take  5  parts  of  lead,  1  oz.  of  borax,  and  12  do. 
of  glass. 

To  prepare  black  for  printing. 
Take  1  part  of  calcined  copper,  1^  do.  red  flux. 
Passed  through  the  enamel  kiln,   1^  of  calx,  sent 
to  the  mill  for  grinding. 

To  prepare  copper  black. 
Take  I  lb.  of  calcined  copper,  pound  fine,  and 
put  into  the  enamel  kiUi,  and  it  will  come  out 
black.  Then  1^  oz.  of  red  flux,  put  through  the 
enamel  kiln,  second  time;  then  1  of  the  above,  and 
Ijf  of  flux,  ground  fine  for  use. 

To  prepare  red  for  printing. 
Take  green  copperas  calcined  to  a  fine  powder, 
wash   it  well   10  or  12  days,   and  dry  it;  1  of  the 
above  to  6  of  red  flux. 

To  prepare  umber  black. 
Take  5  oz.  of  umber,  2  do.    oorax,  1  do.  blue 
ralx.     One  of  the  above  to  2  flux,   as  under;  7^ 
flint  glass,  2|  red  lead,  and  2  borax. 
To  prepare  black. 
Fake  3  oz.  of  calcined  umber,  1  do.  borax:  run 
down  together.     This  will  fine  with  gold. 
To  prepare  oil  for  black  printing. 
Take  half  a  pint  of  linseed  oil,  boiled  well  until 
of  a  proper  consistence,  tn  which  add  a  small  quan- 
tity of  Barbadoes  tar,  prepared  the  same  way. 
Another. 
Take  1  quart  of  linseed-oil,  4  oz.  flowers  of  sul- 
phur, 4  oz.  balsam  of  sulphur,  8  oz.  black  rosin. 
To  form  a  cream  colour  body. 
Take  2cwt.  blue  clay,  I  do.  black  do.  3  qrs.  flint, 
and  I  qr.  Cornish  stone. 

To  form  another  common  body. 
Take  3  cwt.  black  clay,  2  do.  .brown  do.  2  do. 
blue  do.  1  do.  flint,  40  lbs.  Cornish  stone. 
To  form  a  blue  printing  body. 
Take  2  parts  black  clay,  2  brown  do.  4  blue  do. 
t  china  do.  2  flint,  and  ^  Cornish  stone. 
Another. 
Take  20  cwt.  blue  clay,  5  do.  black  do.  2^  do. 
brown  do.  2  do.  china  do.  2  do.  flint,  and  ^  do.  Cor- 
nish stone. 

To  make  a  chalk  body. 
Take  3J  parts  Moor  clay,  3  do.  raw  pulverized 
flint,  2  do.  blue  ball  clay,  4  drs.  smalt. — frit. — 
Flint  2  part:,  bone  3J,  lime  ^,  and  potash  ^. 
Another. 
Take  2  parts  blue  clay,  2  do.  china  do.  3  do. 
flint,  and  l-8th  Cornis.j  stone. — Frit. — 10  parts 
glass,  15  do.  stone,  5  do.  flint,  3  do.  borax. 


To  form  a  cane  body. 

Take  4  parts  black  marl,  2  do:  Cornish  stou« 
and  1  do.  cream-coloured  clay. 

To  form  a  jasper  body. 

Take  3  parts  coke   stone,  2  do.  Cornish  do.   Ij 
do.  blue  clay,  \  ifo.  flint,  and  1  di\  blue  calx. 
7  b  form  a  drab  body. 

Take  2  parts   blue  cl;iy,   1  do.  China  do.   3  dc, 
composition,  ^  do.  Brad  well  wood  clay. 
I'o  form  a  pearl  body. 

Take  6  parts  Cornish  stone,  2  do.  Derbyshire 
clay,  1  do.  flux.  Flux,  8  parts  glass,  2J  do.  red- 
lead. 

To  form  a  sto7ie  body. 

Take  2  parts  blue  clay,  2  do.  china  do.  4  do 
composition. 

7  0  form  an  Egyptian  black  body. 

Take  blue  clay,  30  parts,  black  marl,  5  do.  cal- 
cined car,  25  do.  manganese,  2  do. 
7  b  form  a  china  body. 

Take  blue  clay,  12  parts,  china  do.  6  do.  bone, 
12  do.  Cornisii  stone,  12  do.  flint,  6  do.  flint  glass 
2  do. 

Common  glazing  for  earthen  -ware. 

Take  of  white  sand,  40  lbs.  red  lead,  20  lbs. 
pearl  ashes,  20  lbs.  common  suit,  12  lbs.  Powder 
th'i  sand  by  grinding  before  it  be  mixed  with  the 
othc^r  ingredients,  and  then  grind  them  together, 
after  whicli,  calcine  them  for  some  time  with  a 
moderate  heat,  which  must  be  less  than  will  make 
them  melt  and  run  to  glass;  and  when  the  mix- 
ture is  cold,  grind  it  to  powder  again,  and,  when 
wanted,  temper  it  with  water,  and  it  will  then  be 
fit  for  use. 

The  proportions  of  these  ingredients  may  be 
varied  occasionally,  for,  where  the  glazing  can  be 
fluxed  conveniently  with  a  very  strong  fire,  the 
quantity  of  sand  may  be  increased  to  60  or  70  lbs, 
which  not  only  renders  the  glazing  stronger,  but 
makes  a  saving  in  the  expense.  The  proportion 
of  pearl-ashes  may  likewise  be  diminished,  or  they 
may  be  wholly  omitted  where  the  ware  is  designed 
for  very  coarse  purposes,  and  not  for  domestic 
uses,  where  the  lead  is  very  improper,  being  ex- 
tremely apt  to  be  coi'roded  by  acids,  and  to  pro- 
duce a  very  unwholesome  substance.  On  this  ac- 
count, where  good  manufactories  are  established, 
the  lead  ought  to  be  excluded  from  the  composition 
of  the  glazings,  and  other  fluxes  used  in  its  stead, 
as  in  the  following: 

Transparent  glazing  for  earthenware. 

Take  of  white  sand,  40  lbs.  of  pearl-ashes,  21  lbs. 
and  of  common  salt,  15  lbs.  Calcine,  and  proceed 
as  above. 

Where  the  expense  is  no  object,  this  glazing  may 
be  improved  by  adding  one  or  two  pounds  of  bo- 
rax, and  diminishing  the  pearl-ashes,  in  the  pro- 
portion of  six  pounds  for  one  pound  of  borax  ad- 
ded, or  ten  pounds  for  two;  in  the  latter  case,  two 
pounds  of  salt  may  be  also  kept  out  of  the  compo- 
sition. The  reason  for  this  chang'e  is,  that  if  the 
composition  contain  so  large  a  proportion  of  salt, 
and  the  glazing  be  not  fluxed  for  a  long  time  after 
it  is  laid  on  the  ware,  it  will  be  apt  to  be  dissolved 
by  boiling  water,  and  peel  off",  if  it  be  exposed  to 
the  action  of  it  for  any  long  time. 
Another. 

Take  of  sand,  40  lbs.  of  wood  ashes,  perfectly 
burnt,  50  lbs.  of  pearl-ashes,  10  lbs.  of  common 
salt,  12  lbs. 

This  will  make  an  admirable  glazing,  where  thr 
ashes  are  pure,  and  a  strong  fire  can  be  given  to 
flux  it  when  laid  on  the  ware.  It  will  be  perfectly 
free  from  the  imperfection  of  the  above,  and  will 
be  very  hard  and  glossy,  and  where  the  expense 
can  be  afibrded,  it  may  be  made  more  }ielding  to 


POTTERY. 


875 


tne  fire  by  the  addition  of  borax,  in  which  case  no 
alteration  need    be  made   in  the  proportion  of  the 
otlier  in.u^redients. 
To  prepare  maslicot  used  as  (he  srvoiind  of  glazing. 

Take  of  clean  sand,  one  luindred  weight;  of  so- 
da, 44  lbs.  and  of  pearl-ashes,  .30  lbs.  Calcine  tbe 
mixture. 

This  is  the  Dutch  method,  but  the  soda  not  be- 
ing employed  in  tills  country,  those  who  wouUl  use 
masticol  must  increase  tbe  quantity  of  pearl-ashes 
in  an  equivalent  proportion,  and  therefore  70  lbs. 
should  be  employed  instead  of  the  30. 
jyiasticot  for  -white  glazirig. 

Take  of  masticot,  prepared  as  in  the  preceding, 
one  hutuh-ed  pounds,  calx  of  tin,  80  lbs.  and  of 
coti.mon  salt,  10  lbs.  Calcine  and  powder  this 
com()Osition  three  several  times. 

The  calx  of  tin  is  prepared  and  Suld  under  the 
name  of  puity.  Its  goodness  consis.  s  in  its  white- 
ness and  purity;  the  first  of  which  is  easily  known 
by  compai  ing  it  with  a  specimen  of  any  that  is 
known  to  be  good. 

Another  preparation. 

Take  ofniast'.c  10  lbs.  red  lead,  60  lbs.  calcined 
tin  or  putty,  '20  lbs.  and  of  common  salt,  10  lbs. 
Mix  them,  and  calcine  and  powder  the  mixture 
Several  times. 

Another. 

Take  2  lbs.  of  lead,  and  somewhat  more  than  1 
lb.  of  tin.  Calcine  tlie  two  metals  till  reduced  to 
a  powder,  by  the  means  used  by  potters.  Then 
take  two  parts  of  these  ashes,  one  part  of  white 
sand,  calcined  flints,  or  broken  white  glass,  and 
half  a  pint  of  common  salt.  Mix  well  together 
the  several  ingredients,  and  set  the  matter  to  bake 
in  a  proper  furnace,  and  urge  it  at  length  to  melt. 

The  trouble  of  calcining  the  tin  and  lead  may 
he  saved  here,  as  well  as  on  the  occasions  above- 
mentioned,  by  procuring  them  already  reduced  to 
a  proper  state. 

Another. 

Take  lA  lbs.  of  lead,  and  I  lb.  of  tin.  Reduce 
them  to  the  state  of  a  calx,  and  then  take  of  the 
calcined  matter,  8  parts,  and  of  calcined  flints  and 
common  salt,  each  4  parts.  Bring  the  mixture, 
by  heat,  to  a  state  of  fusion. 
Another. 

Take  of  lead,  3  parts,  and  of  tin,  I  part.  Cal- 
cine thera,  and  then  take  of  this  matter,  and  of 
calcined  flints,  and  common,  salt,  each  2  parts. 
Fuse  them  as  above. 

Another. 

Take  of  lead,  4  lbs.  tin,  1  lb.  Calcine  them, 
and  take  of  tbe  matter,  8  parts,  of  calcined  flints, 
7  |)arts,  and  of  common  salt,  4  parts.  Fuse  them 
as  the  others. 

White  glazing  for  copper  vessels. 

Take  of  lead,    4  lbs.,  of  tin,    1    lb.,  of  flints,  4 
lbs.,  of  common  salt,  1  lb.,  and  of  Venetian  glass, 
1  lb.     Melt  tiie  mixture,  and  it  will  be  fit  for  use. 
Another. 

Take  of  lead,  4  lbs.,  and  of  tin,  1  lb.  Calcine 
them,  and  take  of  the  matter,  lii  parts,  of  flints, 
14  jiarts,  and  of  common  .-alt,  8  parts.  Fuse  them 
as  the  others. 

Very  fine  tuhite  glazing. 

Take  of  lead,  '2  parts,  and  ot"  tin,  1  part.  Cal- 
cine them,  and  take  of  the  matter,  one  part,  of 
flints  and  common  salt,  each  one  part.  Fuse  the 
Miixture. 

Enamel  for  earthenware. 

Take  of  tin,  any  quantity,  and  enclose  it  in  clay 
tr  loam,  and  put  it  in  a  crucible.  Place.the  cru- 
cible in  the  fire,  that  the  tin  may  calcine,  and  then 
'ii-eak  it.  There  will  be  a  [)uunil  of  calx  very 
*h»te,  and  when   it  is  used   to  paiu".  with,   on  a 


I  white  groimd,  the  colour  will  coine  forth  und  be 
I  much  whiter  than  that  of  the  ground. 
I  Yellow  glazing. 

j  Take  of  tin  and  antimony,  each  2  lbs.,  of  lead, 
I  3  lbs.,  or,  according  to  some,  equal  quantities  of 
all  the  three  ingredients.  Calciw  the  whole,  and 
put  them  at  last  in  fusion,  that  they  ma»-  be  vitri- 
fied. This  glazing  will  run  very  soon,  and  be  of 
a  fine  yellow  colour. 

The  calcining  the  tin,  lead,  and  antimony  to- 
gether, as  here  directed,  would  be  a  very  tedious 
operation.  The  calcined  tin,  and  red  lead,  should 
therefore  be  used,  and  the  antimony  calcined  alone. 
But  it  is  not  to  be  understood  that  the  antimony 
is  to  be  calcined  for  this  purpose  to  wh"  eness,  or 
the  stale  of  a  perfect  calx,  which  is  not  easily  prac- 
ticable without  nitre,  and,  if  effected,  would  ren- 
der the  antimony  incapable  of  producing  any  other 
colour  than  white.  The  operation  must  therefore 
be  [lerformed  with  a  slow  fire,  by  roasting,  as  it 
were,  the  antimony  till  it  lose  its  metallic  appear- 
ance, and  become  a  greenish  powder,  as  is  prac- 
tised in  making  the  glass  of  antimony. 
A?iother. 

Take  5  parts  of  red  lead,  2  parts  of  powdered 
bark,  1  pait  of  sand,  1  part  of  any  of  the  preceding 
white  glazings,  and  2  parts  ofantimony.  This 
mixture  must  be  calcined,  and  then  fused,  and  it 
will  give  a  fine  yellow  glazing. 
Another. 

Take  7  parts  of  the  mixture  of  the  calxes  of  tin 
and  lead,  mentioned  before  in  the  recipe  for  pre- 
paring the  masticot   for  a  white   glazing.     Add  I 
part  of  antimony,  and  fuse  them  together. 
Another. 

Take  4  parts  of  white  glass,  1  part  of  antimony, 
3  parts  of  red  lead,  and  I  part  of  iron  scales.  Fuse 
the  mixture. 

A/iother. 

Take  16  parts  of  flints,  1  part  of  filings  of  iron, 
and  24  parts  of  litharge.     Fuse  tbe  mixture. 
Lemon-coloured  glazing. 

Take  of  red  lead,  3  parts,  of  powdered  bricks, 
very  red,  3  parts  and  a  half,  and  of  antimony,  1 
part.  Calcine  the  mixture  day  and  night  for  the 
space  of  4  days,  in  the  ash-hole  of  a  glass  house 
furnace.  Urge  it  at  last  to  fusion,  and  it  will  pro- 
duce a  vei_,  fine  lemon-coloured  glazing. 

The  success  of  this  operation  depends  greath'  on 
the  fineness  of  the  colour  of  the  bricks  that  are 
powdered.  Those  which  are  of  a  fine  red,  and 
very  brittle,  are  the  best;  but  such  as  are  grey  will 
not  at  all  answer  the  end.  The  same  attention 
should  be  paid  to  this  matter,  wherever  bricks  are 
used  in  these  kinds  of  prejjarations. 
Light  yellow  glazing. 

Take  of  red-leaii,  4  parts,  of  antimony,  3  parts, 
of  the  mixture  of  the  cal.,  .'s  of  lead  and  tin,  be- 
fore-mentioned in  the  maslicot  for  white  glazing, 
8  parts,  and  of  glass,  3  parts. 

When  the  red-lead  and  calx  of  tin  are  used,  the 
proportion  of  the  ingreilients  will  be,  of  red-h^ad, 
10  parts,  of  antimony  and  glass,  each  3  parts,  and 
of  calcined  tin,  2  parts. 

Gold-coloured  glazing. 

Take  of  red  lead,  3  parts,  ofantimony,  2  parts, 
and  of  saffron  of  Mars,  1  part.  Fuse  tbe  mixtuie, 
and,  having  powdered  the  mass,  melt  it  again,  and 
repeat  this  operation  till  the  fourth  tin-e,  and  a 
fine  gold-coloured  yellow  will  be  proJuced. 

Any  pre[iaration  of  the   calcined    iron   may   be 

used  in  the  place  of  the   safiron   of  Mars,  and  the 

repeated  fusions  and  levigations  seem  unnecessary. 

Another. 

.  Take  of  red  lead  and  white  flints,  each  12  parts 

and  of  filings  of  iron,  1  part.      Fuse  thera  twic^ 

2  G 


jH 


ONIVERSAL  RECEIPT  BOOK. 


'^'ttis  glazing  will  tie  tran'^pareiit.  Care  nuist 
thtrefore  be  taktn  what  grouiid  it  he  laid  a|)i)n,  or 
it  will  not  answer  the  end  of  a  yellow,  but  com- 
oine  with  that  of  the  ground;  and,  indeeil,  the 
body  of  colour  is  too  weak  to  produce  any  other 
than  a  faint  yellowish  cast  even  on  a  pure  white 
ground. 

Green  glazing  to  be  laid  on  a  white  ffroiaul. 
Take  of  calcined  coi)per,  i  part,  and  -2  parts  of 
any  of  the  preceding  y.llow  s;lazings.  Fuse  them 
twice,  'jut  wiien  the  composition  is  used,  it  must 
not  b(  laid  on  too  thick,  for  that  would  render  the 
colour  too  deep. 

Fine  green  glazing. 
Take  of  the  Bohemian  granite,  1  (lart,  of  filings 
of  copper,  1  part,  of  red  lead,  1  pari,  ami  of  Ve- 
netian glass,  1  part.  Fuse  tlie  wiiole,  and  it  will 
atford  a  very  fine  green.  But  the  mixture  may  be 
used  without  being  previously  melted. 
Fine  blue  glazing. 
Take  of  red  lead,  1  lb.  powdered  flints,  2  lbs. 
common  salt,  2  lbs.  tartar,  1  lb.  Calcine  till  it  be 
almost  white.  White  of  Venetian  glass,  ^Ib.  atid 
zaffre,  5  lb.  Fuse  the  whole  mixture,  and  quench 
the  melted  mass  in  water.  Repeat  the  same  ojie- 
ration  several  times.  The  same  proceeding  must 
be  adhered  to  in  all  the  compositions  where  the 
lartar  enters,  otherwise  they  would  be  too  much 
charged  with  salt,  and  the  colour  would  not  prove 
5n3.  It  is  proper,  moreover,  to  calcine  the  mix- 
ture gently,  day  and  night,  for  48  hours,  in  a  glass- 
house furnace. 

Another. 
Take  1  lb.  of  tartar,  ^  of  a  lb.  of  red  lead,  -^  an 
oz.  of  zaffre,   and  ^  of  a  lb.   of  powtlered  flints. 
Fuse  the  whole,  and  proceed  in  the  manner  stated 
above. 

Violet-blue  glazing. 
Take   12  parts  of  tartar  and   an  equal  quantity 
of  flints  and  zafl"re.      Proceed  as  with  the  above. 
Another. 
Take  4  oz.  of  tartar,  2  oz.  of  red  lead,  5  oz.  of 
powdered   flints,    and  \  a  drachm  of   magnesia. 
Proceed  as  with  the  above. 

Fine  red  glazing. 
Take  3  lbs.  of  antimony,  3  lbs.  of  red  lead,  and 
1  lb.  of  rust  of  iron.     Grind  the  wiiole  as  fine  as 
possible,  and  then  paint  with  it. 
Another. 
Take  2  lbs.  of  antimony,  3  lbs.  of  red  lead,  and 
1    lb.   of  calcined   saffron  of  Mars.     Proceed  as 
with  the  above. 

Another. 
Take  pieces  of  white  glass,  and  reduce  tiiem  to 
an  impalpable  powder.  Take  afterwards,  vitriol 
calcined  to  redness,  or  rather  the  ca^nit  mortuum 
which  is  left  after  the  distillation  of  the  oil  of  vi- 
triol. Edulcorate  thj  calcined  vitriol,  or  capJit 
mortuum,  by  washing  with  water  to  free  it  from 
the  salts,  and  then  mix  as  much  of  it  as  there  may 
be  occasion  for  with  the  powdered  glass.  By  this 
means  a  very  fine  red  will  ba  obtained,  that  may 
be  used  for  pain'ing;  after  which  the  work  must  be 
burnt. 

To  prepare  varnish  for  pottery  -ware,  free  from 
lead. 
Melt  and  keep  in  fusion,  for  15  minutes,  a  mix- 
ture of  an  oz.  of  fire-stone  and  pounded  glass;  2 
drachm    of  salt,  half  an  oz.  of  pipe  clay,  and  an 
oz.  and   a  iialf  of  borax.     Varnish  the  pots  over 
with  this  matter,  after  they  lia.ve  been  in  the  fire, 
and  put  them  again  in  it  tor  about  18  hours. 
Vai-nish  for  earthenware. 
This  varnish  is  made  of  equal  parts  of  white- 
glass  and  soda,  fineU  pulver  zed,  carefully  sifted, 
and  mixed. 


Cldnese  mode  of  glazing  :hina. 

They  take  the  finest  [)iects  of  tlie  \>etunse  and 
treat  them  as  before  mentioned,  by  pounding  and 
washing  over;  but  extract  by  repeated  washings 
over  tlie  very  finest  part  of  the  powder,  which 
keeps  so  moist  with  the  water,  that  the  mixtui-e 
forms  a  liquid  mass,  which  tlit-y  call  the  oil  ot 
pelunse.  With  this  oil  they  niix  an  equal  weigh! 
of  borax,  they  tiien  slake  a  quantity  of  <|uick  liine 
and  form  layers  of  that  and  dried  furze;  which 
they  set  on  fire.  When  they  have  raised  a  large 
hea]),  after  the  first  one  is  burnt  to  ashes;  they  col- 
lect them  and  tiie  lime,  and  form  layt  rs  of  them 
again,  with  a  fresh  quantitv  of  the  furze,  which 
they  burn  as  before,  and  ihev  repeat  this  five  or 
six  times.  They  then  put  the  ashes  and  lime  into 
a  vessel  with  water,  adding  some  borax  in  the  pro- 
portion of  one  pound  to  a  hun^lred  weight  of  the 
ashes;  they  r  xt  wash  over  the  finer  part  of  this 
mixture,  and  pour  off  at  last  all  fluid  from  tlie 
dregs,  which  they  keep  together  with  the  solid 
part,  washed  over.  They  mix  this  composition  of 
lime,  ashes,  and  salts,  with  the  mixture  above 
mentioned,  of  an  equal  quantity  of  the  oil  of  pe- 
tunse  and  l)ora\,  and  this  compound  forms  the  mat- 
ter for  glazing  the  ware. 

Inslead  of  the  petunse,  the  spar  of  lead  used  in 
the  Saxon  manufacture  may  be  employed  for  form- 
ing a  similar  glazing,  by  treating  it  in  the  same 
manner:  and  it  is  said,  the  glazing  of  the  Dresden 
china  is  actually  made  in  this  way. 

English  glazing  for  china. 

Take  of  the  finest  white  sand,  or  calcined  flints, 
'20  pounds;  of  I'ed  lead,  18  pounds;  of  peai'1-ash,  W) 
pounils;  and  of  common  salt,  decrepitated,  4 
pounds;  levigate  the  sand  or  calcined  flints  and  red 
lead  well  together;  and  afterwards  mix  them  tho- 
roughly with  the  pearl-ash  and  common  salt,  fuse 
the  coraponnd  in  tlie  manner  directed  for  the 
treatment  of  g'ass,  till  it  be  perfectly  vitrified. 
Then,  separate  the  fragments  of  the  pot  carefully 
from  it,  and  reduce  it  in  a  flat  agate,  or  porphyr}' 
mortar,  to  an  impalpable  powder;  finally  temper  it 
with  water  to  the  proper  consistence  for  painting  or 
glazing. 

JiIodificatio7i  of  the  above. 
Wlien  this  glazing  is  used  for  embossed,  or  other 
fine  work,  it  should  be  mixed  with  a  third  of  its 
weight  of  the  spar  of  lead,  or  ol!>er  viti'escent 
earth,  in  lieu  of  the  petunse,  in  the  composition  of 
tlie  ware  paste.  Take  care  that  this  earth  is  form- 
ed of  the  best  pieces  of  spar,  or  other  subslanc<; 
used:  and  that  it  is  rendered  to  an  exti-eme  fine- 
ness, liy  washing  over.  The  design  of  this  addi- 
tion is  to  weaken  the  fluxing  powder  of  the  glaze; 
whlcii,  if  used  alone,  would  run  the  corners  and 
edges  of  the  smaller  part,  and  impair  the  sharp- 
ness and  spirit  of  the  work.  It  is  necessary  to  pur- 
sue the  same  method  with  pieces  that  are  to  be 
painted  with  more  delicate  designs;  for  the  glaz- 
ing, melting  otherwise  again,  in  tlie  burning  in 
of  the  colours,  would  become  too  fluid,  ami 
spread  them  so  as  to  take  away  the  effect  of  the 
fine  touches. 

7'o  glaze  without  lead. 

M.  Westrumb,  a  German  chemist,  in  conse- 
quence of  numerous  experiments,  has  publisheii 
the  successful  result  of  several  compositions,  in 
which  not  a  particle  of  lead  is  employed,  and 
which  in  his  opinion  will  prove  an  usetul  glazing 
for  ordinary  vessels.  First,  32  parts  of  sand;  11, 
15,  or  '20  paixs  of  purified  potash;  and  from  3  to  5 
parts  of  Jjorax.  Seconil,  32  partsof  glass  ( we  suj)- 
pose  flint-glass),  16  parts  of  borax,  and  3  (laits  ol 
pure  potash.  Third,  150  parts  of  crystallizeo 
Glauber's  salt,  with  i  parts  of  pulverized  charcoal. 


POTTERY. 


375 


nrevioiisly  roast  A,  till  it  has  acquired  a  grey  co- 
tiMir;  16  parts  of  sand,  and  8  |)arts  of  borax. 

Another  iTH'thod  of  glazing  without  lead  has 
Deen  invented  by  a  potter  at  Leipzig:  it  consists  of 
half  a  pound  of  saltpetre,  half  a  pound  of  potash, 
and  1  pound  of  common  salt.  Tliis  composition  is 
not  ve.y  expensive,  and  is  said  to  produce  an  ena- 
mel not  inferior  to  that  prepared  with  lead. 
To  apply  oil  every  kind  of  hardware,  colours 
•which  produce  herborisatious. 

Herborisations  can  be  of  all  colours;  but  the 
most  agreeable  is  that  called  bistre,  which  is  com- 
posed in  tlie  following  manner: — 

A  poun  1  of  calcined  manganese;  6  oz.  of  burnt 
iron  straw,  or  a  pound  of  iron  ore;  and  3  oz.  of 
flint-powder. 

The  manganese  and  straw  or  iron  ore  must  be 
pounded  separately  in  a  mortar,  after  whicli  the 
V  hole  is  calcined  together  in  an  earthen-[)Ot.  This 
mixture,  thus  prepared,  is  all  pounded  together, 
and  then  mixed  in  a  small  tub  of  water. 

The  blue,  green,  and  other  colours  must  be 
composed  of  the  divers  substances  known  to  pro- 
duce them,  and  mixed,  calcined,  and  pounded  in 
the  same  manner  as  for  the  bistres. 

To  make  the  application  of  these  various  co- 
lours to  the  pieces,  it  is  necessary,  instead  of  di- 
luting them  with  water,  as  is  practised  for  ordinary 
painting,  to  make  use  of  any  kind  ot  mordant. 
The  most  advantageous,  and  which  are  employed 
wilii  the  greatest  success,  are  urine,  and  tiie  es- 
sence of  tobacco. 

If  tiie  essence  of  tobacco  is  made  use  of,  infuse 
2  oz.  of  good  tobacco  in  leaves,  during  I'i  hours,  in 
a  bottle  of  cold  water,  or  very  simply  infuse  the  2 
oz.  of  tobacco  in  a  bottle  of  hot  water. 

The  pieces  of  clay,  after  taking  a  little  consist- 
ency, are  steeped  in  white  or  coloured  worui-seed, 
uiit.l  the  bath  puts  them  in  a  state  of  moisture. 
To  produce  herborisations,  it  will  be  sufilcient, 
whilst  the  worm-seed  is  still  fresh,  and  at  tiie  mo- 
ment when  the  piece  is  taken  down  from  the  tub, 
to  lay  on  sligittly,  and  with  a  brush,  one  or  several 
drops  of  other  colours:  each  drop  pn, duces  a  tree 
more  or  less  great,  according  as  the  workman  has 
charged  his  brush  with  colours. 
To  ornament  all  kindu  of  glass  in  imitation  of  en- 
graving, &c. 

The  method  heretofore  known  for  engraving  on 
glass,  has  been  by  means  of  a  machine  with 
wheels,  of  different  substances,  wiiich  have  been 
employed  with  sand,  &c.  to  grind  oft"  some  parts 
of  the  surface  of  the  glass  which  is  to  be  engraved 
on,  and  then  by  means  of  griniling  and  polishing 
different  parts  on  the  rough  surface,  the  different 
figures  are  formed  according  to  the  designs  given. 
By  lliis  invention,  instead  ofgrinding  or  taking  oft' 
any  part  of  tlie  surface  of  the  glass,  the  patentee 
lajs  on  an  additional  surface  or  coaling  of  glass, 
prepared  for  the  purpose,  which,  when  subjected 
to  a  [iroper  degree  of  heat,  will  incorporate  with 
the  glass  to  be  operated  upon,  so  as  to  produce  an 
effect  similar  to  that  which  has  hitherto  been  ob- 
tained by  means  of  grinding.  When  it  is  requir- 
ed to  ornament  glass,  then,  previously  to  the  heat 
being  applied,  with  an  etching  or  engraving  tool, 
such  parts  are  to  l)e  taken  out  as  will  pioduce  the 
required  effect,  and  that  in  a  much  superior  way 
lo  the  effect  produced  by  the  usual  mode  ofgrind- 
ing, polishing,  iScc.  The  materials  used  are  to  be 
nn;lted  in  a  crucible,  or  other  pot,  and  they  are  to  i 
be  made  up  in  the  same  manner  as  if  used  for  the  | 
making  of  the  best  ffint  glass,  broken  glass,  or,  as 
It  is  usually  denoininatev ,  "culllti,"  hi'ing  the 
principal  ingredient  in  it.  Several  mixtures 
»re  give*,  ot  which  the  first  is,  160  pai'ts  of  cul- 


litt,  10  of  pearl-ashes,  40  of  red  lead,  and  10  of 

arreiice. 

The  second  is,  120  parts  of  cullitt,  160  of  rec 
lead,  60  of  sand,  and  60  of  borax. 

Tile  third  is,  "0  parts  of  red  lead,  22^  of  sand 
and  410  of  calcined  borax. 

When  these  ai-e  subjected  to  such  a  heat  as  to  bt 
thereby  completely  fused,  take  equal  parts  of  eacn 
mixture,  and  gi-ind  them  to  an  impalpable  powder, 
for  the  purpose  of  being  mixed  with  a  menstruum 
proper  for  coating  the  glass. 

'I'he  menstruum  consists  of  one  part  of  double 
refined  loaf  sugar,  dissolved  in  two  parts  of  pure 
water:  to  which  is  added,  at  the  time  of  mixing  tne 
powder,  about  one-third  part  of  common  writing 
ink — the  effect,  we  are  told,  produced  by  this  ad- 
dition of  oxide  of  manganese,  used  in  a  small 
quantity  by  the  glass-makers,  in  making  their  heft 
flint-glass,  because  without  such  an  addition  the 
specimens  would  be  of  a  cloudy  or  milky  apjiear- 
aiice.  A  quantity  of  this  menstruum  is  used  suff[i- 
cient  lo  render  the  gi-ound-mi\ture  of  a  proper 
consistence  for  laying  on  witli  a  thin  smooth  sur- 
face. When  the  coaling  or  mixture  is  thus  pre 
pared,  the  glass  is  to  be  coated  by  means  of  a  ca- 
mel's hair  brush,  or  S(iuirrers  foot,  kc.  It  is  ther 
to  be  exposed  to  a  heat  sufficient  to  produce  a  semi- 
vitrification  of  the  coaty  surface,  and  to  incorporate 
it  with  the  substance  or  body  of  glass  so  coated. 
But  the  heat  must  not  be  c:irried  higher  than  this 
because,  in  that  case,  a  complete  vitrificatio" 
would  ensue,  and  the  desired  eflfect  of  having  \ 
surface  in  imitation  of  the  rough  surface  produce 
by  grinding,  would  not  be  obtained:  the  article 
must,  under  such  circumstances,  be  re-coated,  and 
submitted  again  to  the  fire.  If,  after  the  coating 
has  been  applied,  any  borders,  c)'phers,  or  othe: 
ornaments,  ar«;  wanted  to  be  executed  thereon 
then,  previously  to  the  heat  being  applied  with  an 
etching  or  eugi-aving  tool,  such  parts  of  the  coated 
surface  must  be  chased  out,  as  will  produce  tlie  de- 
sired effect,  after  which  the  requisite  degree  of 
heat  is  to  be  applied. 

This  invention  is  not  only  applicable  to  al 
kinds  of  useful  and  ornamental  articles  of  glass- 
ware, on  which  the  common  methods  of  engraving 
have  been  practised,  but  may  be  applied  to  win- 
dow glass  and  plate-glass  of  every  description,  ic 
place  of  grinding,  for  the  purpose  of  makiiig  win- 
dow-lilifids.  Il  is  also  said  to  be  peculiarly  ad-pt- 
ed  to  produce  beautiful  s'^ecimens  of  art,  for  the 
windows  oi  altar-pieces,  libraries,  museums 
coach-windows,  and  for  the  glass  used  in  oi  iianien- 
tal  buildings  of  all  descriptions.  This  iiiventioi. 
has  another  advantage  over  the  common  method 
by  the  work  wearing  much  cleaner  than  the  wurk 
of  ground  gliiSM;  the  surface  of  which  being  frac- 
tured by  the  action  of  the  wheel,  iScc.  is  rlicrefore 
liable  to  gather  dirt  on  the  rough  unpolished  part? 
of  the  borders,  Stc. 

To  make  the  Bologna  pMal. 
The  Bologna,  or- philosophical  phial,  is  a  smaH 
vessel  of  glass,  which  has  been  suddenly  cooled, 
open  al  the  upper  end,  and  rounded  at  the  bottom 
It  IS  made  so  thick  at  the  boUom,  that  it  will  bear 
a  smart  blow  against  a  hard  body,  without  break 
ing;  l)ut  if  a  little  p;^blde,  or  piece  of  ffint,  islet  fsll 
into  it,  it  immediately  cra--,ks,  and  the  botioni  falls 
into  pieces:  but,  unlesa  the  pebble  or  Siut  is  large 
and  angular  enough  to  scratch  the  siirface  of  the 
glass,  it  vvill  not  break. 

I  0  make  Prince  RuperVs  drops. 

Prince  Rupert's  drops  are  made  l)y  letting  drop* 
of  melted  glass  fall  into  cold  water;  the  drop  as- 
sumes by  that  means  an  oval  form  with  a  tail  oi 
neck  resembling  a  retort.     They  possess  this  sip 


Si6 


JNIVERSAL  RECEIPT  BOOK. 


gular  property,  that  if  a  small  portion  of  the  tail 
is  broken  off,  the  whole  bursts  into  powder,  with 
an  explosion,  and  n  considerable  shock  is  commu- 
Dicated  to  the  hai.    that  grasps  it. 

To  break  gMSs  in  any  reqmred  -way. 
Dip  a  piece  of  worsted  thread  in  spirits  of  tur- 
pentine, wrap  it  round  the  glass  in  the  direction 


required  to  be  broken,  and  then  set  fire  to  tht. 
thread,  or  apply  a  red  hot  wire  round  the  glass, 
and  if  it  does  not  immediately  crack,  throw  cold 
water  on  it  while  the  wire  remains  hot.  By  this 
means  glass  that  is  broken  may  often  be  fashioned 
and  rendered  useful  for  a  variety  of  purposes. 


GLASS. 


To  manufacture  glass. 

Glass  is  a  combination  of  sand,  flint,  spar,  or 
some  other  silicious  substances,  with  one  or  other 
of  the  fixed  alkalies,  and  in  some  cases  with  a  me- 
tallic oxide.  Of  the  alkalies,  soda  is  commonly 
preferred;  and  of  the  silicious  substances,  white 
sand  is  most  in  repute  at  present,  as  it  requires  no 
preparation  for  coarse  goods,  while  mere  washing 
in  water  is  sufficient  for  those  of  a  finer  quality. 
The  metallic  oxide,  usually  employed,  is  litharge, 
or  some  other  preparation  of  lead,  as  being  tiie 
cheapest  metal. 

The  silicious  matter  should  be  fused  in  contact 
with  something  called  a  flux.  The  substances  pro- 
per for  this  purpose  are  lead,  borax,  arsenic,  nitre, 
or  any  alkaline  matter.  The  lead  is  used  in  tiie 
state  of  red  lead;  and  the  alkalies  are  soda,  pearl- 
ashes,  sea-salt,  and  wood-ashes.  When  red  lead 
is  used  alone,  it  gives  the  glass  a  yellow  cast, 
and  requires  the  addition  of  nitre  to  correct  it. 
Arsenic,  in  the  same  manner,  if  used  in  excess,  is 
apt  to  render  the  glass  milky.  For  a  perfectly 
transparent  glass,  the  pearl-ashes  are  found  much 
superior  to  lead;  perhaps  better  than  any  other 
flux,  except  it  be  borax,  which  is  too  expensive  to 
be  used,  except  for  experiments,  or  for  the  best 
looking-glasses. 

The  materials  for  making  glass  must  first  be  re- 
duced to  powder,  which  is  done  in  mortars  or  by 
horse  mills.  After  sifting  out  the  coarse  parts,  the 
proper  proportions  of  si  .ex  and  flux  are  mixed  to- 
gev..ier,  and  put  into  the  calcining  furnace,  where 
they  are  kept  in  a  moderate  heat  for  "^  or  6  hours, 
being  frequently  stirred  about  during  the  process. 
When  taken  out,  the  matter  is  called  frit.  Frit  is 
easily  converted  into  glass  by  only  pounding  it,  and 
vitrifying  it  in  the  melting  pots  of  the  glass  furnace; 
but  in  making  fine  glass,  it  will  sometimes  require 
a  small  addition  oi  flux  to  the  frit  to  correct  any 
fau.t.  For,  as  the  flux  is  the  most  expensive  arti- 
cle, the  manufacturer  will  rather  put  too  little  at 
first  than  otherwise,  as  he  can  remedy  this  defect 
in  the  melting  pot.  The  heat  in  the  furnace  must 
be  kept  up  until  the  glass  is  brought  to  a  slate  of 
perfect  fusion;  and  during  this  process  any  scum 
which  arises  must  be  removed  by  ladles.  When 
the  glass  is  perfectly  melted,  the  glass-blowers 
commence  their  operations. 

For  the  best  flint-glass,  120  lbs.  of  white  sand, 
50  lbs.  of  red  lead,  40  lbs.  of  the  best  pearl  ashes, 
20  lbs.  of  nitre,  and  5  oz.  of  magnesia;  if  a  pound 
or  two  of  arsenic  be  added,  the  composition  will 
luse  much  quicker,  <.nd  with  a  lower  tempera- 
ture. 

For  a  cheaper  flint-glass,  take  120  lbs.  of  white 
sand,  35  lbs.  ot  oearl-ashes,  40  lbs.  of  red  lead, 
13  )bs.  of  nitre,  6  lbs.  of  arsenic,  and  4  oz.  of 
magnesia. 


This  requires  a  long  heating  to  make  clear  glast, 
and  the  heat  should  be  brought  on  gradually,  or 
the  arsenic  is  in  danger  of  subliming  before  the 
fusion  commences.  A  still  cheaper  composition 
is  made  by  omitting  the  arsenic  in  the  foregoing, 
and  substituting  common  sea-salt. 

For  the  best  German  ciystal  glass,  take  120  Ids. 
of  calcined  flints  or  white  sand,  the  best  pearl- 
ashes,  70  lbs.  saltpetre,  10  lbs.  arsenic,  ^  lb.  and 
5  oz.  of  magnesia.  Or,  a  cheajjer  composition  for 
the  same  purpose  is  120  lbs.  of  sand  or  flints,  4fi 
lbs.  of  pearl-ashes,  7  lbs.  of  nitre,  6  lbs.  of  arsenic, 
and  5  oz.  of  magnesia.  This  will  require  a  long 
continuance  in  the  furnace;  as  do  all  others  where 
much  of  the  arsenic  is  employed. 

For  looking-glass  plates,  washed  white  sand,  60 
lbs.  purified  pearl-ashes,  25  lbs.  nitre,  15  lbs.  and 
7  lbs.  of  borax.  If  properly  managed,  this  glass 
will  be  colourless.  But  if  it  should  be  tinged  by 
accident,  a  trifling  quantity  of  arsenic,  and  an  equal 
quantity  of  magnesia,  will  correct  it;  an  ounce  of 
each  may  be  tried  first,  and  the  quantity  increased 
if  necessary. 

The  ingredients  for  the  best  crown-glass  must 
be  prepared  in  the  same  manner  as  for  looking- 
glussL'S,  and  mixed  in  the  following  proportions: 
60  lbs.  of  white  sand,  30  lbs.  of  pearl-ashes,  and  15 
lbs.  of  nitre,  1  lb.  of  borax,  and  half  a  pound  -li 
arsenic. 

The  composition  for  common  green  window 
glass  is,  120  lbs.  of  white  sand,  30  lbs.  of  unpuri 
fied  pearl-ashes,  wood-ashes,  well  burnt  and  sifted 
60  lbs.  common  salt,  20  lbs.  and  5  lbs.  of  arsenic 

Common  green  bottle-glass  is  niade  from  2(X)  lbs 
of  wood-ashes,  and  100  lbs.  of  sand;  or  170  lbs. 
of  ashes,  100  lbs.  of  sand,  and  50  lbs.  of  the  lavs 
of  an  iron  furnace:  these  materials  must  be  wel 
mixed. 

The  materials  employed  in  the  manufactory  of 
glass  ire  bv  chemists  reduced  to  tliree  classes, 
namely,  alkalies,  earths,  and  metallic  o.\ides. 

The  fixed  alkalies  may  be  employed  indiffirently; 
but  soda  is  jjreferred  in  this  cou;.Jry.  The  soda 
of  conmierce  is  usually  mixed  with  common  salt, 
and  combined  with  carbonic  acid.  It  is  proper  to 
purify  it  from  both  of  these  foreign  bodies  before 
using  it.     This,  however,  is  seldom  done. 

The  earths  are  silica  (the  basis  of  flints),  lime, 
and  sometimes  a  little  alumina  (the  basis  of  clay). 
Silica  c institutes  the  basis  of  glass.  It  is  employ- 
ed in  the  stale  of  fine  sands  or  flints:  and  some- 
times, for  making  very  fine  glass,  rock  crystals  are 
employed.  Wlieu  sand  is  used,  it  ought,  if  possi- 
ble, to  be  perfectly  white,  for  when  it  is  coloured 
with  metallic  oxides,  t'.e  transparency  ot  the  glass 
is  injured.  Such  sand  can  only  be  employed  foi 
very  coarse  glasses.  It  is  necessary  to  free  the  sand 
I  from  all  the  loose  earthy  particles  with  which 


GLASS. 


377 


fflia)  be   mixetl,  which  is  don"  by  washing  it  well 
with  water. 

Limi'  renders  gluss  less  brittle,  and  enables  it  to 
withstand  betier  the  action  of  the  atmosphere.  It 
ought  ill  no  case  to  exceed  the  20th  part  of  the 
silica  employed,  otherwise  it  corrodes  the  glass 
pots.  This  indeed  inay  be  pi-evented  by  throwing 
a  little  clay  into  the  melted  glass;  but  in  that  case 
a  green  glass  only  is  obtained. 

The  metallic  oxides  employed  are  the  red  oxide 
of  le;id  or  litharge,  and  the  white  oxide  of  arsenic. 
The  red  oxide  of  lead,  when  added  in  sufficient 
quantity,  enters  into  fusion  with  silica,  and  forms 
a  milky  hue  like  the  dial  plate  of  a  watch.  When 
any  combustible  body  is  present,  it  is  usual  in  some 
manufactories  to  add  a  little  white  oxide  of  arsenic. 
This  supplying  oxygen,  the  combustible  is  burnt, 
and  flies  off,  while  the  revived  arsenic  is  at  the 
same  time  volatilized. 

There  are  several  Kinds  of  glass  adapted  to  dif- 
ferent uses.  The  best  and  most  beautiful  are  the 
flint  and  tlie  plate-glass.  These,  when  well  made, 
are  perfectly  transparent  and  colourless,  hea-.y  and 
brilliant.  They  are  composed  of  fixed  alkali,  pure 
silicions  sand,  calcined  Hints,  and  liti.arge,  in  dif- 
ferent proportiins.  The  flint  glass  contains  a  large 
quantity  of  oxide  of  lead,  which  by  certain  pro- 
cesses is  easily  separated.  The  plate-glass  ispour- 
e<l  in  the  melted  state  U[)on  a  table  covered  with 
copper.  The  plate  is  cast  half  an  inch  thick,  or 
more,  and  is  ground  down  to  a  proper  degree  of 
thiimess,  and  then  polished. 

Crown-glass,  that  used  for  windows,  is  made 
without  lead,  chiefly  of  fixed  alkali  fused  with  sili- 
cioijs  sand,  to  which  is  added  some  black  oxide  of 
manganese,  which  is  apt  to  give  the  glass  a  tinge 
of  purple. 

liottle-glass  is  the  coarsest  and  cheapest  kind: 
into  this  little  or  no  fixed  alkali  enters  the  compo- 
sition. It  consists  of  alkaline  earth  combined  with 
alumina  and  silica:  In  this  country  it  is  composed 
of  sand  and  th  ;  refuse  of  the  soaji-boiler,  which 
consists  of  the  lime  employed  in  rendering  this  al- 
kali caustic,  and  of  the  earthy  matters,  with  which 
the  alkali  was  contaminated.  Tiie  most  fusible  is 
flint-glass,  and  the  least  fusible  is  bottle-glass. 

Flint-glass  melts  at  the  temperature  of  10° 
Wedgewood,  crown-glass  at  30°,  and  bottle-glass 
at  47°.  The  specific  gravity  varies  between  2.4r 
and  3.38. 

Glass  for  looking-glass  plates,  J^To.  1. 
Take  of  white  sand,  cleansed,  sixty  pounds,  of 
purified  pearl-ashes,  twenty-five  pounds,  of  salt- 
petre, fifteen  pounds,  and  of  borax,  seven  pounds. 
This  composition  should  be  continued  long  in 
the  fire,  which  should  be  for  some  time  strong,  and 
afterwards  more  moderate,  that  the  glass  may  be 
entirely  free  from  bubbles  before  it  be  worked.  It 
will  be  entirely  clear  of  all  colour,  unless  in  case 
of  some  accident:  but  if  any  yellow  tinge  should, 
nevertheless,  unfortunately  infect  it,  there  is  no 
remedy,  except  by  adding  a  small  proportion  of 
magnesia,  which  should  be  mixed  with  an  equal 
quantity  of  arsenic,  and  after  their  being  put  into 
the  glass,  giving  it  a  considerable  heat  again,  and 
then  suftering  it  to  free  itself  from  bubbles  in  a 
more  moderate  one,  as  before.  If  the  tinge  be 
slight,  an  ounce  of  magnesia  may  be  first  tried,  and 
if  that  prove  insufficient,  the  quantity  must  be  in- 
creased, but  the  glass  will  always  be  obscure  in  pro- 
portion to  the  quantity  that  is  admitted. 
Looking-glass  plates,  JVo.  2. 
Take  of  the  white  sand,  50  lbs.  of  pearl-ashes, 
S?0  lbs.  of  common  salt,  10  lbs.  of  nitre,  7  lbs.  and 
vf  borax,  1  lb. 

This  glas'  will  run  with  as  little  heat  as  the  for-  i 
2X 


mer,  but  it  will  be  more  brittle,  jnd  refract  the 
rays  of  light  in  a  greater  degree. 

Croivn  or  best  •window  glass,  JVo.  1. 

Take  of  white  sand  sixty  j)oun(!i,  of  purified 
peai'l  ashes  thirty  pounds,  of  saltpetre  fifteen 
pounds,  of  borax  one  pound,  and  of  arsenic  half  a 
pound. 

This  will  be  very  clear  and  colourless,  if  the 
ingredients  be  good,  and  will  not  be  very  dear.  It 
will  run  with  a  moderate  heat;  but  if  it  be  desired 
to  be  yet  more  fusible  and  soft,  half  a  pound  or  a 
poimd  more  of  arsenic  may  be  a(bled. 

It  the  glass  should  prove  yillinv,  the  magnesia 
must  be  used  as  above  directed  for  the  looking- 
glass. 

Cheaper  kind  of  idndoiv  glass,  JVo.  2. 

Take  of  white  sand  sixty  pounds,  of  unpurified 
pearl  ashes  twenty-five  pounds,  of  common  salt  ten 
pounds,  of  nitre  five  pounds,  of  arsenic  two  pounds, 
and  of  magnesia  one  ounce  and  a  half. 

This  will  be  inferior  to  the  above  kind,  but  may 
be  improved,  where  desired,  by  purifying  the 
pearl-ashes. 

Common  or  green  •windoxv  glass,  J\'o.  3. 

Take  of  white  sand  sixty  pounds,  of  unpurjfied 
pearl-ashes  thirty  pounds,  of  common  salt  ten 
])ounds,  of  arsenic  two  pounds,  and  of  magnesia 
2  oz. 

This  is  a  cheap  composition,  and  will  not  appear 
too  green,  nor  be  very  deficient  in  transparency. 
Common  or  green  ivindoiv  glaxi,  JVo.  4. 

Take  of  the  cheapest  kind  of  white  sand,  one 
hunilred  and  twenty  pounds,  of  un[.arified  pearl- 
ashes,  thirty  poimds,  of  wood-ashes,  well  burnt 
and  sifted,  60  ])oun(ls,  of  common  salt  twenty 
pounds,  and  of  arsenic  five  pounds. 

This   composition    is   very  cheap,  and  will  pro- 
duce a  good  glass  with  a  gi-eenish  cast. 
Best  pliial  glass,  J\'j.  1. 

Take  of  white  sand  one  hundred  and  twentx 
pounds,  of  unpurified  pearl  ashes  fifty  pounds,  of 
common  salt  ten  pounds,  of  arsenic  five  pounds, 
an!  of  magnesia  five  ounces. 

This  will  be  a  very  good  glass  for  the  purpose, 
and  will  work  with  a  moderate  heat,  but  i-equires 
time  to  become  clear,  on  account  of  the  proportion 
of  arsenic;  when,  however,  it  is  once  in  good  con- 
ditionj  it  will  come  very  near  to  the  crystal   glass. 

Cheapest  green  or  common  p/Jal  glass,  vVo.  2. 

I'ako  of  the  cheapest  kind  of  white  sand,  one 
hundred  and  twenty  pounils;  of  wood  ashes,  well 
burnt  and  sifted,  eighty  pounds;  of  pearl-ashes, 
twenty  pounds;  of  common  salt,  fifteen  pounds; 
of  arsenic  one  pound. 

This  will  be  green,  but  tolerably  transparent, 
and  will  work  with  a  moderate  fire,  and  vitrify 
quickly  with  a  strong  one. 

Green  or  bottle  gla-'is. 

Take  of  wood-ashes  two  hundred  pounds,  and 
of  sand  one  hundred  pounds.  Mix  ihem  thorough- 
ly well  by  grinding  together. 

This  is  the  due  proportion  where  the  sand  is 
good,  and  the  wood-ashes  are  used  without  an> 
other  addition. 

The  same,  with  the  addition  of  scoria. 

Take  of  wood-ashes  one  hundred  and  seventh 
pounds;  of  sand  one  hundred  pounds;  and  of  sco- 
ria,  or  clinkers,  fifty  pounds.  Mix  the  whole  well 
by  grinding  them  together. 

The  clinkers  should  be  well  ground  before  thej 
be  used,  if  they  admit  of  iC;  but  freqnenti}'  ihej 
are  too  hard,  and  in  that  case  they  should  be  bro- 
ken into  as  small  bits  as  can  be  done  conveniently 
and  mixed  with  the  other  matter  without  any 
grinding.  The  harder  they  are,  the  less  maleriaj 
will   be  the   powdering  of  them    as  thev  will  'he 

2  G  2 


s-s 


UNn^RSAL  RECEIPT  BOOK. 


sooner  melt  of  themselves  in  t!ie  furnace,  and  con- 
ficqi.eiilly  mix  with  the  otluT  ii\i;reilieiits. 

The  most  jjerfect  kind  offint-.jlass,  JVo.  I. 
Take  of  ilie  wliite   sand,  i'ZO   Uis.   red   lead,  50 
Vjs.  the  t)est  iiearl-ashes,  40  lbs.  nitre,  '20  lbs.  mag- 
nesia, 5  oz. 

If  liiis  com[)osition  be  fused  with  a  very  strong 
f  re,  and  time  be  given  to  it,  a  glass  will  be  ])ro- 
duced  tiiat  will  have  the  play  of  the  best  flint  glass. 
Mid  yet  be  iiaid  and  strong.  It  is  not  so  cheap  as 
he  compositions  given  below,  where  arsenic  or 
lommon  salt  is  introduced,  or  where  more  of  the 
pearl-ashes  are  used;  in  either  of  wiiich  cases, 
Kivings  may  be  made  by  diminishing  proporlion- 
itbiy  die  quantities  of  nitre.  But  tiie  qualities  of 
this  glass  will  be  found  to  come  nearer  to  the 
standard  of  perfection,  whieh  is  to  unite  the  lustre 
and  hardness  together  in  the  greatest  degree  they 
are  compatible  with  each  other. 

If  this  composition  be,  however,  desired  to  flux 
with  less  heat,  and  quicker,  a  pound  or  two  of  ar- 
senic may  be  added,  which  will  be  found  effectually 
to  answer  the  purpose. 

Flint  glass,  JVo.  2. 
Take  of  sand,  120  lbs.  the  best  pearl-ashes,  54 
lbs.  red  lead,  36  lbs.  nitre,  12  lbs.  magnesia,  6  oz. 
This  will  require  much  the  same  heat  as  the 
other,  but  will  be  harder  in  its  texture.  If  it  be 
desired  to  be  made  more  yielding  to  the  fire,  ar- 
senic may  be  added,  or  the  quantity  of  sand  may 
be  lessened.  In  these  cases  the  glass  will  be  softer 
ind  weaker. 

Flint-glass,  JVo.  3. 
Take  of  white  sand,  120  lbs.  the  best  pearl-ashes, 
35  lbs.  arsenic,  6  lbs.  magnesia,  4  oz. 

This  glass  will  require  a  consideral)le  time  in 
the  fire  to  become  clear,  and  must  not,  if  it  can  be 
avoided,  be  strongly  urged  at  first.  This  glass  will 
not  be  so  hard  as  those  of  the  above  compositions, 
but  it  will  be  very  clear,  and  may  be  employed  for 
large  vessels,  where  a  sufficient  thickness  can  be 
allowed  to  give  them  strength. 

Cheaper  composition  of  glass,  JVb.  4. 
Take  the  proportions  of  the  other  ingredients 
given  in  the  last,. and  omitting  the  arsenic,  add,  in 
its  stead,  15  lbs.  of  common  salt. 

This  will  be  more  brittle  than  the  last,  and 
therefore  cannot  be  recommended,  unless  for  the 
fabrication  of  such  kiml  of  vessels,  or  other  pieces, 
where  the  strength  is  of  little  moment. 

Cheapest  composition  of  Jiint-glass,  JVo.  5. 
Take  of  the   white  sand,  120  lbs.  red  lead,  30 
lbs.   the   best  pearl-ashes,   20  lbs.   nitre,   10  lbs. 
common  salt,  15  lbs.  arsenic,  6  lbs. 

This  glass  will  fuse  witli  a  moderate  heat,  but 
rerpiires  time,  like  the  last,  to  take  off  the  milky 
ap\)earaiice  of  the  arsenic;  it  is  yet  softer  than  the 
last,  and  may  therefore  be  deemed  the  worst  kind 
of  flint  that  can  be  made. 

Best  German  crystal-glass,  jVo.  6. 
Take  of  the  calcined   flints,  or  wliile  sand,  120 
lbs.  the  best  pearl-ashes,  70  lbs.  saltpetre,  10  lbs. 
arsenic,  i  lb.  magnesia,  5  oz. 

If  llie  "pearl-aslies  be  pure  and  good,  this  glass 
will  equal  the  best  of  tiiis  kind  that  ever  wasn^ade. 
Borax  has  been  frei[ue(itly  used  also  ii.  the  compo- 
sitions of  this  sort  of  glass,  but  its  great  price, 
wiinout  any  equivalent  advantage,  will  deter  from 
the  employing  it  in  large  manutactures,  as  there  is 
no  sort  of  transparent  glass,  (plate  excepted,)  that 
can  bear  the  exiiense  of  it. 

German  crystal-glass,  JVo.  7. 
Take  of  calcined  flints,  or  white  sand,  120  lbs. 
•jearl-ashes,  46  lbs.  magnesia,  5  oz. 

'I'his  com  position  reipiires  a  long  continuance 
of  heat,  on  account  of  the  arsenic,  tor  the  reason 
hefdie  given.     It  produces  a  glass  equally  or  more 


transparent  and  colr>nrless  than  the  preceding,  but 
somewhat  more  brittle.  The  arsenic  is,  however, 
so  disagreeable  an  ingredient,  from  the  deleterioui 
qualitit's  of  the  fi'mes,  which  will  necessarily  rise 
copiously  till  the  fusion  of  the  other  ingredients 
check  it,  that,  where  the  advantage  is  not  moi-e 
considerable  than  the  saving  arising  from  the  dif- 
ference  of  these  two  recipes,  it  is  sca.'cely  worth 
while  to  submit  to  (he  inconvenience  of  it. 
To  anneid  glass. 

Nealing,  as  it  is  called  by  the  workmen,  is  a 
process  in  the  glass  houses,  and  consists  in  jiutting 
the  glass  vessels,  as  soon  as  thev  are  formed,  and 
while  they  are  yet  hot,  into  a  furtiace  or  an  oven, 
not  so  hot  as  to  re-melt  tliem,  an(!  in  wLich  they 
are  suffered  to  cool  gradually.  This  ij  found  to 
prevent  their  breaking  easily,  |/ii'.ici..larly  on  ex- 
posure to  heat. 

A  similar  process  is  used  forrerdering  cast-iron 
vessels  less  brittle,  and  the  effect  depends  on  the 
same  principles. 

To  polish  and  grind  glass. 

To  grind  plate-glass,  lay  it  horizontally  upon  a 
flat  stone  table,  made  of  a  very  fine  grained  free- 
stone; and  fcr  its  greater  security,  plaster  it  down 
with  mortar  or  stucco.  The  store  table  is  sup- 
ported by  a  strong  wooden  frame,  with  a  ledge  all 
round  its  edges,  rising  about  two  inches  above  the 
glass.  Upon  the  plate  to  be  ground  is  laid  another 
rough  glass,  not  above  half  as  big,  and  so  loose  as 
to  slide  upon  the  former;  but  cemented  to  a  wooden 
plank,  to  guard  it  from  the  injury  it  must  other- 
wise receive  from  the  scraping  of  the  wheel  where- 
to the  plank  is  fastened,  and  from  the  weights  laid 
upon  it  to  promote  the  triture  or  grinding  of  the 
glasses.  The  whole  is  covered  witii  a  wlieel  made 
of  hard  light  wood,  about  six  inches  in  diameter: 
by  pulling  of  which  backwards  and  forwards  al- 
ternately, and  sometimes  turning  it  roiiiul,  the 
workmen  who  alwa)  s  stand  opposite  to  each  other, 
produce  a  constant  attrition  betw.cen  the  two  glass- 
es, and  bring  them  to  what  degree  of  ^.tnoothnesa 
they  please,  by  first  pouring  in  water  and  coarse 
sand;  after  that,  a  finer  sort  of  sand,  as  the  work 
advances,  till  at  last  they  pour  in  the  powder  of 
smalt.  As  the  upper  or  incumbent  glass  becomej 
smooth,  it  must  be  removed,  and  another,  frota 
time  to  time,  substituted  for  it. 

The  engine  j«st  described  is  called  a  mill  by  the 
workmen,  and  is  emjiloyed  only  in  grinding  the 
largest-sized  glasses.  In  grinding  lesser  glasses, 
they  usually  work  without  a  wheel,  having  four 
wooden  handles  fastened  to  the  corners  of  tlifi 
stone  that  loads  the  upper  plank,  by  which  they 
work  it  aliout.  The  grinders'  part  done,  llie  glass 
is  turned  over  to  the  polisher,  who,  with  fine  pow- 
iler  of  tripoli  stone  or  emery,  brings  it  to  a  per- 
fect evenness  and  lustre.  The  instrument  made 
use  of  in  this  branch,  is  a  board  furnished  with  a 
felt  and  small  roller,  which  the  workman  moves 
by  means  of  a  double  handle  at  both  ends.  The 
artist,  in  working  this  roller,  is  assisted  bv  a 
wooden  hoop,  or  spring,  to  tlie  end  of  which  it  is 
fixed;  for  the  spiing,  by  constantly  bringing  tl»e 
roller  back  to  the  same  points,  facilitates  the  action 
of  the  workman's  arm. 

Jo  make  frit. 
Frit,  in  the  glass  manufacture,  is  the  matter  oi 
ingredients  of  which  glass  is  to  be  made,  when 
thev  have  been  calcined  or  baked  in  a  furnace. 
There  are  three  kinds  of  frit  :  the  first,  crystal  frit, 
or  thai  for  crystal  or  clear  glass,  is  made  w  i''"  salt 
of  pulverine  and  sand.  The  second  and  orOinarj 
frit  is  maiie  of  the  bare  ashes  of  the  pulverine  oi 
barilla,  witliout  extracting  the  salt  from  them. 
This  makes  the  ordinary  while  or  crystal  glass 
The  third  is  frit  for  green  glasses,  'iiade  of  con- 


GLASS, 


379 


•non  ashes,  withont  any  preparation.  This  last 
irit  will  rt'tiuire  ten  <;v  twelve  hours  baking.  The 
materials  in  each  are  to  lie  finely  powdered,  wash- 
ed, and  searced;  then  eqnally  mixeil,  and  frequent- 
ly stirred  together  in  the  nieltina;  pot. 
7'o  'nng  pearl-ashes,  or  any  other  Jixed  alkaline 
salt  to  the  highest  degree  of  purity. 

Take  of  the  hest  pearl-ashes,  3  lbs.  and  of  salt- 
petre, 6  oz.  Ponnd  them  together  in  a  glass  or 
marble  mortar,  till  ihev  are  thoroughly  well  mix- 
ed, and  then  put  part  of  them  into  a  large  crucible, 
and  set  it  in  a  furnace,  where  it  may  undergo  a 
strong  heat.  When  the  part  of  the  matter  that 
was  first  put  into  the  crucible  is  heate<l  red  hot, 
throw  in  the  rest  gradually,  and  if  the  crucible  will 
not  contain  the  whole,  pour  part  of  the  melted 
matter  out  on  a  moislened  stone,  or  marble;  and 
having  made  room  in  the  crucible,  put  in  the  rest, 
and  Idt  it  continue  there  likewise  till  it  be  red  hot. 
Pour  it  out  tlien  as  the  otiier,  and  afterwards  put 
the  whole  into  an  earthen,  or  very  clean  iron  pot, 
with  10  pints  of  water,  and  heat  it  over  the  fii-e, 
till  the  salts  be  entirely  melted.  Let  it  then  be 
taken  off  tiie  fire,  stand  till  it  be  cold,  and  after- 
wards filter  it  through  paper  in  a  pewter  cullender. 
When  it  is  filtered,  return  the  fluid  again  into  the 
pot,  and  evaporate  the  salt  to  diyness,  which  will 
then  be  as  white  as  snow,  the  nitre  having  burnt 
all  the  phlogistic  matter  that  remained  in  the 
pearl-ashes  alter  their  former  calcination. 
'J'o  polish  optical  glasses. 

The  operation  of  polishing  optic  glasses,  after 
being  properly  ground,  is  one  of  the  most  difficult 
points  of  the  whole  [irocess.  Before  the  polishing 
is  begun,  it  is  proper  to  stretch  an  even  well 
wrought  piece  of  linen  over  the  tool,  dusting  u|)Qn 
it  some  very  fine  trip'di.  Then  taking  tlie  glass 
in  the  hand,  run  it  round  fortv  or  fifty  times  upon 
the  tool,  to  take  off  the  roughness  of  the  glass 
about  the  border  of  it.  Tliis  cloth  is  then  to  be 
removed,  and  the  glass  to  be  polished  upon  the 
naked  tool,  with  a  com[)ound  powder,  made  of 
four  parts  Iripoli  mixed  with  one  of  fine  blue  vi- 
triol; sis  or  eight  grains  of  wliich  mixture  are  suffi- 
cient for  a  glass  five  inches  broad.  This  powder 
must  he  wetted  with  eight  or  ten  drops  of  clear  vi- 
negar Ml  the  middle  of  the  tool;  being  first  mixed 
and  softened  thoroughly  with  a  verv  fine  small 
muller.  Then,  with  a  nice  brush,  having  spread 
this  mixture  thinly  and  equably  upon  the  tool,  take 
some  very  fine  tripoli,  and  strew  it  thinly,  and 
equably,  upon  the  tool  so  jirepared;  after  which, 
take  tile  glass  to  be  polished,  wiped  verj'  clean, 
and  apiily  it  on  the  tool,  and  move  it  gently  twice 
or  thrice  in  a  straight  line  backwards  and  for- 
wards; tiien  take  it  off,  and  observe  wlietiier  the 
marks  of  the  tripoli,  slicking  to  the  glass,  are 
equably  spread  over  the  whole  surface:  if  not,  it  is 
a  sign  that  either  the  tool  or  glass  is  too  warm;  in 
in  whicli  case  wait  awhile  and  try  it  again,  till  th  ,• 
glass  takes  the  tripoli  every  where  alike.  Tiien 
begin  to  polish  boldly,  there  being  no  danger  of 
spoiling  the  figure  of  the  glass,  which  in  the  otiier 
case  would  infallibly  happen. 
I'o  purify  pearl-ashes  for  the  manufacture  of 
miliars. 

Take  any  quantity  of  the  best  pearl-ashes,  and 
dissolve  them  in  four  times  their  weight  of  water 
bniling,  which  operation  may  be  best  performed  in 
a  pot  of  cast  iron.  When  they  are  dissolved,  let 
the  solution  be  put  into  a  clean  tub,  and  suffered  to 
remain  ?.';^re  twenty-four  hours  or  longer.  Let 
the  clear  part  of  the  fluid  be  then  decanted  off  from 
the  dregs  or  sediment,  and  put  back  into  the  iron 
pot,  in  wliich  the  water  must  be  evaporated  away 
till  the  sails  be  left  perfectly  dry  again.  They 
«liould  thtin,  if  not  used  iiuraediately,  be  kept  in 


stone  jars,  well  secured  trom  moisture  and  air,  til' 
such  time  as  they  are  wanted. 

Great  care  should  be  always  taken  in  this  treat- 
ment of  the  salts,  to  keep  the  iron  jiot  thoroughly 
clean  from  rust,  which  would  give  a  yellow  tinge 
to  the  glass,  not  to  be  removed  without  greatly  in- 
juring it. 


GLASS  AND  PASTES   TO   LMITATE  PRE- 
CIOUS STONES,  &c. 

The  best  and  hardest  q-lass  for  receiving  colotr 

jvb.  1.  ■ 

Take  of  the  best  sand,  cleansed  by  washing, 
twelve  pounds,  of  pearl-ashes,  or  fixed  alkaline 
salt,  purified  with  nitre,  seven  pounds,  of  salt-pe- 
tre,  one  pound,  and  of  borax,  half  a  pound. 

The  sand  being  first  reduced  to  powder  in  a 
glass  or  flint  mortar,  tne  other  ingredients  should 
be  [)Ut  to  it,  and  the  whole  well  mixed  by  pound- 
ing them  together. 

Jiest  glass,  but  not  so  hard,  JVo.  2. 

Take  of  the  white  sand  cleansed,  twelve  pounds, 
of  pearl-aslies,  purified  with  salt-petre,  seven 
pounds,  of  nitre,  one  pound,  of  borax,  half  a  pound, 
and  of  arsenic,  four  ounces. 

Proceed  as  in  the  last,  but  if  the  glass  be  requir- 
ed to  melt  with  yet  less  heat,  a  pound  of  borax 
may  be  used  instead  of  the  half  pound,  and  a  pound 
of  common  salt  may  be  added  ;  but  Ibis  last  is  apt 
to  make  the  glass  more  brittle,  which  is  an  injury 
done  to  such  as  is  to  be  cut  into  very  small  pieces, 
and  ground  with  so  many  angles  in  the  figure,  in 
imitation  of  jewels. 
Soft  glass  or  paste  for  receiving  colours,  JVo.  3. 

Take  of  white  sand  cleansed,  si.x  pounds,  of  reO 
lead,  three  pounds,  of  purified  pearl-Hshes,  twr 
pr  inds,  and  of  nitre,  one  pound. 

Proceed  with  the  mixture  as  with  the  foregoing. 
Glass  or  paste,  softer  than  the  above,  JVl).  4. 

Take  of  while  sand,  cleansed,  6  lbs.  of  red  lead, 
and  pui'ified  pearl-ashes,  each  3  lbs.  of  nitre,  1  lb. 
of  borax,  half  a  pound,  and  of  arsenic,  3  oz. 

This  is  very  soft  and  will  fuse  with  a  very  gentle 
heat,  but  requires  some  lime  to  become  clear,  on 
account  of  the  arsenic.  It  may  even  be  prepared 
and  tinged  in  a  common  fire  without  a  turnace,  if 
the  pots  containing  it  can  be  surrounded  by  burn- 
ing coals,  without  danger  of  their  falling  into  it. 
The  borax,  being  %  more  expensive  ingredieot 
than  the  others,  may  be  omitted  where  a  somewhat 
greater  heat  can  be  applied,  and  the  glass  is  not  in- 
tended for  very  nice  purposes;  or  a  pound  of  com- 
mon salt  may  be  instituted  in  its  place;  but  the 
glass  will  be  more  clear  and  perfect,  and  free  it- 
self much  sooner  from  bubbles,  where  the  borix  is 
used. 

This  glass  will  be  very  soft,  and  will  not  bear 
much  water,  if  employed  for  rings,  buciiles,  or 
such  imitations  of  stones  as  are  exposed  to  much 
rubbing.  But  for  ear-rings,  ornaments  worn  on 
the  breast,  or  such  others  as  are  but  seldom  put  on, 
it  may  last  a  considerable  time. 

In  all  these  soft  compositions,  care  slio^d  be 
taken  that  part  of  the  sand  be  not  left  unvitrified 
in  the  bottom  of  the  pot,  as  will  sometimes  bap- 
pen,  for  ill  that  case  tii_  glass,  abounding  too  much 
with  salt  and  lead,  will  not  bear  the  air,  but  oeing 
corroded  hy  it,  will  soon  contract  a  mistiness  and 
specks  in  the  surface,  which  will  entirely  efface  all 
the  lustre  of  the  paste. 

Hani  glass  of  a  full  blue  colour,  JVo.  I. 

Take  of  tbe  composition  of  hard  glass.  No.  1  or 
2,  ten  pounds,  zaftVe,  6  dr.  and  of  magnesia,  2  dr. 
Proceed  as  with  the  above. 

If  this  glass  be  of  too  deep  a  colour  the  propor 


580 


UNIVERSAL  RECEIPT  BOOK. 


tion  of  the  zaffre  and  magnesia  to  the  glass  may  be 
diminished;  and  if  it  verge  too  much  on  the  pur- 
ple, to  which  cast  it  will  incline,  the  magnesia 
should  be  omitted.  If  a  very  cool  or  pure  blue  be 
wanted,  instead  of  the  magnesia,  lialf  an  ounce  of 
calcined  copper  may  be  used,  and  the  proportion 
ofzaftVe  diminished  by  one  half. 

Paste  of  a  full  bliie  colour,  JVb.  2. 

Take  ot  the  composition  fur  paste.   No.  1  or  2, 
ten  pounds,  and  proceed  as  with  the  foregoing. 
Hard  ((hiss  resembling  the  sapphire,  JVb.  3. 

Take  of  liie  compositions  for  hard  glass,  No.  1 
or  2,  ten  pounds,  of  zaffre,  three   'rachms  and  one 
scruple,  of  calx  cafTei,  or  precipitation  of  gold  by 
tin,  one  draclim.     Proceed  as  with  the  above. 
Cheaper  hard  glass  for  ditto,  .Vo.  4. 

As  the  foregoing,  only,  instead  of  the  precipi- 
tate of  gold,  use  two  drachms  and  two  scruples  of 
magnesia. 

If  this  he  well  managed,  the  colour  will  be  very 
good,  and  the  glass,  when  set  and  cut,  will  not  be 
easily  distinguishable  from  the  true  sapphire;  but 
the  preceding  will  be  a  finer  colour,  as  there  is  a 
foulness  in  tlie  tinge  of  the  magnesia,  which  will 
always  diminish,  in  some  degree,  the  effect  of 
brijjhter  colours,  when  with  them. 

Paste  resembling  the  sapphire,  JVb.  5. 

Take  of  the  composition  for  paste,  No.  3  or  4, 
and  proceed  as  with  the  foregoing. 

It  is  not  worth  wliile  to  bestow  the  expense  of 
colouring  paste  with  the  gold,  and  it  is  therefore 
more  expedient,  in  the  case  of  such,  to  use  the 
other  method. 

Hard  glass  and  paste  for  sapphire,  by  means  of 
smalt,   JVo.  6. 

Take  of  the  compositions  for  hard  glass  and 
paste,  any  quantity,  and  mix  with  them  one-eighth 
of  their  weight  of  smalt,  the  brightest  and  most 
inclining  to  purple  that  can  be  procured. 

If  it  be  desired  to  give  a  more  ptn'ple  tinge, 
magnesia  may  be  added  in  the  proportion  required. 

Hard  glass  resembling  eagle  marine,  JVb.  7. 

Take  of  the  composition  for  hard  glass.  No.  1 
or  2,  ten  pounds,  of  copper,  highly  calcined  with 
sul[)hur,  three  ounces,  and  of  zaffre,  one  scruple. 
Proceed  as  with  the  foregoing. 

Paste  for  eagle  marine,  JVo.  8. 

Take  of  the  composition  for  paste.  No.  1  or  2, 
ten  pounds,  and  proceed  as  with  the  above. 

Hard  glass  of  a  gold  or  yellow  colour,  JVo.  1. 

Take  of  the  composition  for  hard  glass,  No.  1 
or  2,  ten  pounds,  but  omit  the  salt-petre,  and  for 
every  pound  add  an  ounce  of  calcined  borax,  or,  if, 
that  ilo  not  render  the  glass  sufficiently  fusible,  two 
ounces,  of  red  tartar,  the  deepest  coloured  that  can 
be  procured,  ten  ounces,  of  magnesia,  two  ounces, 
of  charcoal  of  sallow,  or  any  other  soft  kind,  two 
draelfms.      Proceed  as  with  the  rest. 

Paste  of  a  gold  or  yelloio  colour,  .JVo.  2. 

Take  of  the  composition  for  past'.-.  No.  3  or  4, 
prepared  without  the  salt-petre,  ten  pounds,  of 
iron,  strongly  calcined,  one  ounce  and  a  half.  Pro- 
ceed as  with  the  others. 

Th  crude  tartar  and  the  charcoal  must  not  be 
used  where  lead  enters  into  the  composition  of  the 
glass,  and  the  nitre  may  be  spared,  because  the 
yellow  tinge,  given  to  the  -'ass  by  the  lead,  on  ac- 
count -)(  which  the  nitre  is  used,  is  no  detriment 
n  this  case,  but  only  adds  to  the  proper  colour. 
This  colour  may  also  be  prepared  by  crude  anti- 
mony, as  well  as  th  ;  calcined  iron,  but  il  is  more 
difficult  to  be  managed,  and  not  superior  in  its 
effect. 

Hard  glass  resembling  the  topaz,  JVo.  3. 

Take  ot  the  composilion  for  hard  glass.  No.  1 
w2,  ten  pourdb,  a;iU  an  equal  quantity  of  the  gold 


(  coloured  hard  glass.     Powder  and  fuse  thern  to- 
gether. 

As  there  Is  a  great  variety  in  the  colour  of  the 
topaz,  some  being  a  deeper  yellow,  and  others 
slightly  tinged,  llie  proportions  of  the  j'elJow  glass 
to  the  wliite  mav  l)e  accordingly  varied  at  ple£  ^u•e, 
the  one  here  given  being  for  the  deepest. 
Paste  resembling  the  topaz,  JVo.  4. 

This  may  be  done  in  the  same  maimer  as  the 
preceding,  but  the  salt-petre  may  lie  omitted  in 
the  original  composition  of  the  glass,  and  for  the 
resemblance  of  the  very  slightly  coloured  topazes 
neither'  the  gold  coloured  paste  nor  any  other  ting- 
ing matter  need  be  added,  that  of  the  lead  being 
sufficient,  when  not  destroyed  by  the  nitre. 
Glass  resembling  the  chrysolite,  JK'o.  5. 

Take  of  the  compositions  for  hard  glass.  No.  I 
or  2,  ten  pounds,  of  calcined  iron  six  drachms. 
Proceed  as  with  the  above. 

Paste  resembling  the  chrysolite,  JVo.  6. 

Take  of  the  composition  for  jjaste.  No.  3  or  \ 
prepared  without  salt-petre,  ten  pounds,  and  of 
calcined  iron,  five  draciims.  Proceed  as  with  the 
rest. 

Hard  glass  resembling  the  emerald,  JVo.  1 . 

Take  ot  the  composition  for  hard  glass.  No.  I 
or  2,  nine  pounds,  of  copper  precipitated  from 
aquafortis,  three  ounces,  and  of  precipitated  iron, 
two  draciims. 

Paste  resembling  the  emerald,  JVo.  2. 

Take  of  the  composition  for  paste.  No.  I  or  2, 
and  proceed  as  with  the  above;  but  if  the  salt-petre 
be  omitted  in  the  preparation  of  the  paste,  a  less 
proportion  of  the  iron  will  serve. 
Bard  glass  of  a  deep  and  very  bright  pwple  colour, 
JVo.  1. 

Take  of  the  composition  for  hard  glass.  No.  1 
or  2,  ten  pounds,  of  zaffre,  six  dracluns,  of  gold 
precipitated  by  tin,  one  drachm.  Proceed  as  with 
the  rest. 

Hard  glass  of  a  deep  purple  colour,  JVo.  2. 

Take  of  the  compositions  for  hard  glass.  No.  1 
or  2,  10  lbs.  of  magnesia,  1  oz.  and  of  zaffre,  ^  oz. 
Proceed  as  with  the  other. 

Paste  of  a  deep  purple  colour,  JVo.  3. 

Take  of  llie  composition  for  pastes.  No.  3  or  4, 
10  ])ounds,  and  treat  them  as  the  foregoing. 
Hard  glass  of  the  colour  of  the  amethyst,  JVo.  4. 

Take  of  the  composilion  of  hard  glass,  No.  1  ot 
2,  10  pounds,  of  magnesia,  1^  oz.  and  of  zaffre,  1 
dr.     Proceed  as  with  the  rest. 

Paste  of  the  colour  of  the  amethyst,  JVo.  5. 

Take  of  the  composition  for  paste.  No.  1  or  2, 
10  pounds,  and  treat  it  as  the  preceding. 
Paste  resembling  the  diamr^nd. 

Take  of  the  white  sand,  6  lbs.  of  red  lead,  4  lbs. 
of  pearl  ashes,  purified  as  above  directed,  3  lbs. 
of  nitre,  2  lbs.  of  arsenic,  5  oz.  and  of  magnesia, 
I  scruple.  Proceed  as  with  the  others,  but  con- 
tinue the  fusion  for  a  considerable  time  on  account 
of  the  large  proportion  of  arsenic. 

If  this  com|)Osition  be  thoroughly  vitrified,  and 
kept  free  from  bubbles,  it  will  be  very  white,  and 
have  a  very  great  lustre;  but,  if  on  examination  it 
appears  to  incline  to  yellow,  another  scruple  or 
more  of  the  magnesia  may  be  a'\ded.  It  may  be 
rendered  harder  by  diminishing  the  i)roportion  of 
lead,  and  increasing  that  of  the  salts,  or  fusing  il 
with  a  very  strong  fire;  but  the  diminution  of  the 
proportion  of  lead  will  make  it  have  less  of  the 
lustre  of  the  diamond. 

Hard  glass  perfectly  blac'^. 

Take  of  the  composition  for  hard  glass.  No.  1 
or  2,  ID  lbs.  of  zatiVe,  1  oz.  of  magnesia,  and  ot" 
iron,  strongly  calcined,  each  7  drachuis.  Proceed 
as  with  the  rest. 


GLASS. 


3Bi 


Paste  perfect'y  black. 
lake  of  the  composition  for  paste,   No.  1  or  2, 
yrepartd  with   the  salt-petre,  10  lbs.   of  zafTre,    I 
oz.   of  magnesia,  6  drs.  and   of  iron,    highly  cal- 
cined, 5  drs.      Proceed  as  with  the  others. 
JV/iite  opaque  glass,  jYo.  1. 

Take  of  the  composition  for  hard  glass,  No.  1  or 
2,  10  lbs.  of  horn,    ivory,   or  bone,   calcined  per- 
fectly white,  I  lb.     Proceed  as  with  the  otiiei*. 
Paste  of  an  opaque  ivhiteness,    JVb.  8. 

Take  of  the  composition.  No.  3  or  4,  10  lbs.  and 
make  tiie  same  addition  as  to  the  above. 
Glass  of  an  opaque  -•vhitenesi  formed  by  arsenic, 
JVo.  3. 

Take  of  flint  glass  10  pounds,  and  of  very  white 
arsenic,  1  pound.  Powder  and  mix  them  thorough- 
ly, by  grinding  them  together,  and  then  fuse  them 
with  a  moderate  heat  till  they  be  well  incorporated, 
but  avoid  liquefying  them  more  than  to  make  a  per- 
fect union. 

This  glass  has  been  made  at  a  considerable  manu- 
factoiy  near  London,  in  great  quantities,  and  has  not 
only  been  formed  into  a  variety  of  different  kinds 
of  vessels,  but,  being  very  white  and  fusible  with 
a  moderate  heat,  has  been  much  used,  as  a  white 
ground  for  enamel  in  dial  plates,  and  other  pieces 
which  have  not  occasion  to  go  several  times  into 
the  fire  to  be  finished.  It  will  not,  however,  bear 
repeated  burnings,  nor  a  strong  heat  contitmed  for 
any  length  of  time,  when  applied  to  this  purpose, 
without  becoming  transparent,  to  which  likewise 
the  smoke  of  a  coal  fire  will  also  greatly  contri- 
bute; but  it  answers  the  end  very  well  in  many 
cases,  though  even  in  those,  enamel  of  the  same 
degree  of  whiteness  would  be  preferable,  as  this 
is  always  brittle,  and  of  less  firm  and  tenacious 
texture. 

Hard  glass,  or  paste,  formed  by  calx  of  tin  or  an- 
timony, JVo.  4. 

Take  of  any  of  the  compositions  for  hard  glass, 
or  pastes  10  pounds,  of  calcined  tin  (commoidy 
called  putty),  or  of  antimony,  or  tin  calcined  by 
means  of  nitre,  1^  lbs. ;  mix  them  well  by  grinding 
them  together,  and  then  fuse  them  witb  a  mode- 
rate heat. 

The  glass  of  this  kind  made  with  the  composi- 
tion for  pastes,  differs  in  nothing  from  white  ena- 
mel, but  in  the  proportion  of  tiie  calx  of  tin  and 
antimony. 

Semi-transparent  -white  glass  and  paste  resembling 
the  opal,  J\'o.  5. 

Take  of  any  of  the  compositions  for  hard  glass, 
or  paste,  10  pounds,  of  horn,  bone,  or  ivory,  cal- 
cined to  a  perfect  whiteness,  half  a  pound.  Pro- 
ceed as  «itli  the  rest. 

This  while  hard  glass  is  much  the  same  with  the 
German  glass  formerly  brought  here  in  poiringers, 
cream  pots,  vinegar  cruets,  and  other  such  pieces, 
of  which  vve  frequently  meet  with  the  remains. 
Fi?ie  red  glass  resembling  the  ruby,  JS/o.  1. 

Take  of  the  hard  glass.  No.  1  or  2,  1  pound,  of 
•he  calx  caffei,  or  gold  prepared  by  ])recipitation 
with  tin,  3  drachms.  Powder  the  glass,  and  grind 
the  calx  of  gold  afterwards  with  it  in  a  glass,  flint, 
or  agate  mortar,  and  then  fuse  them  together. 

This  may  be  made  of  a  stronger  or  more  diluted 
colour,  by  varying  the  proportion  of  the  gold,  in 
adjusting  which,  proper  regard  should  be  had  to 
the  a(iplication  of  the  glass  when  made;  for  where 
this  glass  is  set  in  rings,  bracelets,  or  other  close 
wo4-k,  where  foils  can  be  used,  a  great  saving  may 
^e  made  with  regard  to  the  colour  of  it,  without 
much  injury  to  the  effect;  but  for  ear-rings,  or 
other  purposes  where  the  work  is  set  transparent, 
a  full  strong  colour  should  be  given,  which  may  be 
ttflected  by  the  proportions  directed  in  this  cora- 
;w>6iuou. 


'  \  Paste  resembling  the  rtiby,  JVb.  2. 

Take  of  the  pa'-'.e,  No.  3  or  4,  1  lb.  and  of  calj 
caft'ei,  or  pi'ecii)itation  of  gohl  by  tin,  2  drachma. 
Proceed  in  the  mixture  as  with  the  above. 

This  will  be  ecjually  beautiful  with  the  above, 
and  defective  only  in  softness;  but  as  that  greatly 
takes  away  the  value  for  some  puri)ose8,  such  as  is 
appropriated  to  them  may  be  tinged  in  a  cheaper 
manner  by  the  following  means. 

A  cheaper  paste  resembling  the  ruby,  JVo.  3. 

Take  of  the  comjiosition  for  paste.  No.  3  or  4, 
half  a  pound,  of  glass  of  antimony,  half  a  pound, 
and  of  the  precipitation  of  gold  l)y  tin,  I  drachm 
and  a  half      Proceed  as  with  the  others. 

This  will  be  considerably  cheaper,  and  will  have 
much  the  same  eftect,  exce|)t  that  it  recedes  more 
from  the  crimson  to  the  orange. 

Hard  glass  resembling  tlie  garnet,  JV*o.  4. 

Take  of  the  composition  for  iiard  glass,  No.  1  or 
2,  2  pounds,  of  glass  of  antimony,  1  jiound,  of 
magnesia,  and  of  the  precipitate  of  gold  by  tin, 
each,  1  drachm. 

This  composition  is  very  beautiful,  but  too  ex- 
pensive, on  account  of  the  gold,  for  the  imitation 
of  garnets  for  common  |)urposes;  on  vvhich  account 
the  following  may  be  substituted. 

Hard  glass  resembling  the  garnet,  JVb.  5. 

Take  ot  the  composition.  No.  1  or  2,  2  lbs.  ot 
the  glass  of  antimony,  2  lbs.  and  of  magnesia,  2  dr. 

If  the  colour  be  found  too  dark  and  purple  in 
either  this  or  the  preceding  composition,  the  pro- 
portion of  magnesia  must  lie  diminished. 

Paste  of  the  colour  of  garnet,  JVo.  6. 

Take  of  the  composition  for  paste.   No.  1  or  2, 
and  proceed  as  with  the  above. 
Hard  glass  resembling  the  vinegar  garnet,  JVo.  7. 

Take  of  the  composition,  No.  1  or  2,  two 
pounds,  of  glass  of  antimony,  1  pound,  of  iron, 
highly  calcined,  half  an  ounce.  Mix  the  iron  with 
the  uncoloured  glass,  and  fuse  them  together  till 
the  mass  be  perfectly  transparent,  then  add  the 
glass  of  antimony,  powdered,  stirring  the  mixtui-e 
with  the  end  of  a  tobacco  pipe,  and  continue  them 
in  the  heat  till  the  whole  be  perfectly  incorporated. 
Paste  resembling  the  viriegar  garnet,  JVo.  8. 

Take  of  the  composition  for  paste,  No.  3  or  \ 
and  proceed  as  with  the  foregoing. 

Fictitious  or  counterfeit  lapis  lazuli. 

Take  of  any  of  the  preceding  compositions  foi 
hard  glass,  or  paste,  10  pounds,  of  calcined  bones 
horn,  or  ivory,  three  quarters  of  a  pound,  of  zaftre, 
1  ounce.  Fuse  the  uncoloured  composition  with 
the  zafTre  and  magnesia,  *.ill  a  very  deep  transpa- 
rent blue  glass  be  produced.  The  mass  being 
cold,  powder  it,  and  mix  it  with  the  calcined  mat- 
ter, by  grinding  them  together.  After  which  fustt 
them  with  a  moderate  lie.,  till  they  be  thoroughly 
incorporated,  and  then  form  the  melted  mass  into 
cakes,  by  pouring  it  on  a  clean  bright  plate  of  cof)- 
per  or  iron. 

Another. 

If  it  be  desired  to  have  it  veined  with  gold,  it 
may  be  done  by  mixing  the  gold  powder,  with  an 
equal  weight  of  calcined  borax,  and  tempering 
them  with  oil  of  spike,  by  which  mixture,  the 
cakes  being  painted  with  such  veins  as  are  desire'!, 
they  must  be  put  into  a  furnace  of  a  moderate  heat, 
and  the  gold  will  be  cemented  to  the  glass  as  firm- 
ly as  if  the  veins  had  been  natural. 
Anotlwr. 

It  the  counterfeit  lapis  lazuli  be  desired  of  a 
lighter  hue,  the  quantity  of  zafFre  and  magnesia 
must  be  diminished;  or,  if  it  be  required  to  b« 
more  transparent,  that  of  the  calcined  horn,  bone, 
or  ivory,  should  be  lessened. 
Another. 

Instead  of  zafire,  where  that  cannot  be  obtained. 


382 


UNIVERSAL  RECEIPT  BOOK. 


a  proper  pioportion  of  smalt  may  be  substituted. 
And  in  all  cases,  indeed,  it  m:!y  be  a  more  certain 
way  to  form  tlie  za*1Ve  and  vitrifying  ingredients 
into  glass  alone,  and  then  having  powdered  them 
with  "the  calcined  bones  or  liorns,  infuse  them  a  se- 
cond time,  and  make  thetn  into  cakes  in  the  man- 
ner directed;  for  the  fluxing  power  of  the  ingredi- 
ents of  the  glass  is  so  retarded  by  the  calcined 
bone  or  iiorn,  tliat  it  may,  in  some  cases,  fail  to 
act  sufficiently  on  the  zaftVe  to  vitrify  it  perfectly. 
To  make  i^lass  resembling  red  cornelian. 

Take  of  Ihecomposition  for  hard  glass.  No.  I  or 
£,  2  pounds,  of  glass  of  antimony,  1  pound,  of  the 
calcined  vitriol,  called  scarlet  oker,  2  oz.  and  of 
magnesia,  1  dr. 

Fuse  the  glass  of  antimony  and  magnesia  with 
the  other  glass  first  together,  and  then  powder  them 
well,  and  mix  them  with  the  scarlet  oker,  by 
grinding  them  together,  and  afterwards  fuse  the 
mixture  with  a  gentle  heat,  till  they  are  incorpo- 
rated, but  the  he'at  must  not  be  continued  longer 
".ban  is  absolutely  required  to  form  them  into  a 
vitreous  mass. 

If  it  be  desired  to  have  the  composition  more 
transparent,  part  of  the  red  oker  must  be  omitted. 
Paste  resembling  the  red  cornedan. 

Take  of  the  composition  for  paste,  No.  1  or  2, 
2  pounds,  and  proceed  as  with  the  above. 

Hard  glass  resembling  -white  cornelian. 

Take  of  the  composition  for  hard  glass.  No.  1 
or  2,  2  pounds,  of  yellow  oker,  well  washed,  2 
drachms,  and  of  calcined  bones,  each  1  ounce. 
Mix  them  well  by  grinding  them  together,  and 
fuse  them  with  a  gentle  heat  till  the  several  ingre- 
dients oe  well  incorporated  in  a  vitreous  mass. 


Paste  resembling  ivhtte  camehan. 

Take  of  the  compnsitiiin  for  pastes,  No.  1  or  2 
1  \)Oun(l,  and  proceed  as  with  the  foregoing. 
Hard  glass  or  fiaste  resembling  the  tnrqiioise  stonr. 

Take  of  the  composition  for  blue  glass  or  paste, 
No.  7  or  8,  (being  those  resembling  the  eagle  ma- 
rine) 10  pounds,  of  calcined  bone,  horn,  or  ivoiy, 
half  a  pound.  Powder  and  mix  them  well,  ancj 
the^  fuse  theai  in  a  moderate  heat  till  they  be 
thoroughly  incorporated. 

if  the  colour  be  not  so  deep  as   nay  be  desired, 
a  small  p'-oportion  of  smalt  may  be  added. 
Hroivn  Venetia~^  glass  -with  gold  spangles. 

Take  of  the  composition  for  hard  glass,  No.  2, 
and  the  composition  for  paste.  No.  1,  each  5 
pounds,  and  of  highly  calcined  iron,  one  ounce. 
Mix  them  well,  and  fuse  them  till  the  iron  be  per- 
fectly vitrified,  and  have  tinged  the  glass  of  a  deep 
transparent  yellow  brown  colour.  Powder  this 
glass,  and  add  to  it  two  pounds  of  glass  of  anti- 
mony, being  powdered,  and  mix  them  well,  by 
grinding  them  together.  Take  part  of  this  mix- 
ture, and  rub  into  it  fourscore  or  one  hundred 
leaves  nf  the  counterfeit  leaf  of  gold,  commonly 
called  Dutch  gold;  and,  when  the  parts  of  the  gold 
seem  sufficiently  divided,  mix  the  powder  con- 
taining it  with  the  other  part  of  the  glass.  Fuse 
the  whole  then  with  a  moderate  heat,  till  the  pow- 
der runs  into  a  vitreous  mass,  fit  to  be  wrought  into 
any  of  the  figures  or  vessels  into  which  it  is  usually 
formed;  but  avoid  a  perfect  liquefaction,  because 
that  destroys,  in  a  short  time,  the  equal  diftusioo 
of  the  spangles,  and  vitrifies,  at  least,  [lart  of  the 
matter  of  which  they  are  composed,  converting 
the  whole  into  a  kind  of  transparent  olive-coloui*- 
ed  glass. 


MxscsiiiiiiNSOus  Riaa^iFTs. 


T9  make  a  road  on  M  ^ Adamses  system. 

"^us^M  is  to  be  procured  in  some  form  in  almost 
fiifcj  P-urt  of  the  country,  and  a  road  made  of 
»«.-  '*  Voken  st'iie  to  the  depth  often  inches,  will 
b  .  "^nfcvoih,  tolid,  and  durable. 

T'he  size  of  »loiies  for  a  road  should  be  that  of 
a  hen's  egg,  or  half  a  pound  weight.  It  must  be 
in  >(ue  proportion  to  the  space  occupied  by  a  wheel 
of  ordinary  dimensions  jn  a  smooth  level  surface: 
this  point  of  contact  will  be  found  to  be  longitu- 
dinallv,  about  an  inch;  and  every  piece  of  stone 
tmt  into  a  road,  which  exceeds  an  inch  in  any  of 
its  dimensions,  is  mischievous. 

In  repairing  an  old  road  no  addition  of  materials 
is  to  be  brought  upon  it,  unless  in  any  part  it  be 
found  that  there  is  not  a  quantity  of  clean  stone 
equal  to  ten  inches  in  thickness. 

The  stone  already  in  the  road  is  to  be  loosened 
op  and  broken,  so  as  no  piece  shall  exceed  six 
ounces  in  weight.  The  road  is  then  to  be  laid  as 
flat  as  possible,  a  rise  of  three  inches  from  the 
centre  to  the  side  is  sufficient  for  a  road  thirty  feet 
wide. 

The  stones  when  !oosened  in  the  road  are  to  be 
gathered  oft"  by  means  of  a  strong  heavy  rake, 
with  teeth  two  inches  and  a  half  in  length,  to  the 
siiVi;  of  the  road,  and  there  broken,  and  on  no  ac- 
sount  are  stones  to  be  broken  on  the  road. 

When  the  great  stones  have  been  removed   and 


none  left  in  the  road  exceeding  six  ounces,  the 
road  is  to  be  put  in  shape,  and  a  rake  employed 
to  smooth  the  surface,  which  will  at  the  same  time 
bring  to  the  surface  the  remaining  stone,  and  will 
allow  the  dirt  to  go  down. 

W  hen  the  road  is  so  prepared,  the  stones  th.at 
have  been  broken  by  the  side  of  the  road  are  then 
to  be  carefully  spread  on  it — not  to  be  laid  on  it 
in  shovels-full,  but  scattered  over  the  surface,  one 
shovel-full  following  another,  and  spreading  over 
a  considerable  space. 

Only  a  small  piece  of  road  should  be  lifted  at 
once;  five  men  in  a  gang  should  be  set  to  lift  it  all 
across:  two  men  shouhl  continue  to  pick  up  and 
rake  rff  the  large  stones,  and  to  form  the  road  for 
receiving  the  broken  stone,  the  other  three  should 
break  stones — the  broken  stone  to  be  laid  on  as 
soon  as  the  piece  of  road  is  prepared  to  receive  it, 
and  then  break  up  another  piece;  two  or  three 
yards  at  one  lift  is  enough. 

The  proportioning  the  work  ^mong  the  five 
men  must  of  course  be  regulated  by  th'^  nature  of 
the  road;  when  there  are  many  very  large  stonesi, 
tiie  three  breakers  may  not  be  able  to  keep  pace 
with  the  two  men  employed  in  lifting  and  forming, 
and  when  there  are  few  large  stones  the  contrary 
may  be  the  case;  in  all  this,  the  surveyor  must 
judge  and  direct. 

I<nt    while  it   is  recommended  to  lift  and  relat 


MISV.ELLANEOUS. 


383 


itrafls  which  have  been  made  with  larg^e  stone,  or 
with  I;u'n;e  stone  mixed  with  clay,  chalk,  or  other 
mischievous  materials,  there  are  many  cases  in 
wiiich  it  would  be  highl}-  unprofitable  to  lift  an.d 
relay  a  road,  even  if  the  materials  should  have 
been  originally  too  larsje. 

When  additional  stone  is  wanted  on  a  road  that 
has  consolidated  by  use,  the  old  hardened  surface 
of  the  road  is  to  be  loosened  with  a  pick,  in  order 
to  make  the  fresh  materials  unite  with  the  old. 

The  only  proper  method  of  breaking  stones, 
both  for  eflect  and  economy,  is  by  persons  sitting; 
the  stones  are  to  be  placed  in  small  heaps,  and 
women,  boys,  or  old  men,  past  hard  labour,  must 
sit  down  with  small  hammers  and  break  them,  so 
as  none  shall  exceed  six  ounces  in  weight. 

Every  road  is  to  be  made  of  broken  stone,  with- 
out iDixtuie  of  earth,  claj',  chalk,  or  any  other 
matter  that  will  imbibe  water  and  be  affected  with 
frost;  notbing  is  to  be  laid  on  the  clean  stone  on 
l)retence  of  binding;  broken  stone  will  combine  by 
its  own  angles  into  a  spiooth  solid  surface  that  can- 
not be  affected  by  vicissituues  of  weatlier,  or  dis- 
placed by  the  action  of  wheels,  which  will  ))ass 
over  it  without  a  jolt,  and  eonsequenlly  without 
injury. 

Flint  makes  an  excellent  road,  if  due  •Utention 
be  paid  to  the  size;  but,  from  want  of  liiat  atten- 
tion, many  of  the  flint  roads  are  rough,  loose,  and 
expensive. 

Limestone,  when  properly  prepared  and  applied, 
makes  a  smaoth  solid  road,  and  becomes  consoli- 
dated sooner  than  any  other  material;  but  from  its 
nature  is  not  the  most  lasting. 

Whinstone  is  the  most  durable  of  aP  materials; 
and,  wherever  it  is  well  and  judiciously  applied, 
the  roads  are  comparatively  good  and  cheap. 

The  pebbles  of  Shropshire  and  Staffordshire  are 
of  a  bard  substance,  and  only  require  a  prudent 
a^jplication  to  be  made  good  road  materials. 
To  preserve  ndlh. 
Provide  bottles  which  must  be  perfectly  clean, 
sweet  and  dry;  draw  the  milk  from  the  cow  into 
the  bottles,  and  as  Ibey  are  filled,  immediately  cork 
them  well  up,  and  fasten  the  corks  with  pack 
thread  or  wire.  Then  spread  a  little  straw  on  the 
bottom  of  a  boiler,  on  which  place  bottles  with 
straw  between  them,  until  the  boiler  contains  a 
sufficient  quantity.  Fill  it  up  with  cold  water; 
heat  the  water,  and  as  soon  as  it  begins  to  boil, 
di'aw  the  fire,  and  let  the  whole  gradually  cool. 
When  quite  cold  take  out  the  bottles,  and  pack 
them  with  straw  or  saw-dust  in  hampers,  and  stow 
them  in  the  coolest  part  of  the  house  or  ship. 
Milk  preserved  in  this  manner,  although  eighteen 
months  in  the  bottles,  will  be  as  sweet  as  when 
first  milked  from  the  cow. 

'I'o  make  a  domestic  telegraph. 
This  instrument  consists  of  two  dials,  divided 
\n  the  same  manner,  the  hands  of  which  move  at 
the  same  time.  One  of  these  dials  is  placed  in 
the  master's  room;  the  other  is  placed  where  the 
servant  is  waiting.  Each  of  the  divisions,  which 
can  be  multiplied  at  will, represents  an  order  which 
is  indicated  by  a  letter,  or  by  any  other  sign  agreed 
upon.  The  master  places  the  hand  of  his  dial 
upon  the  sign  of  the  order  which  he  v/ishes  to 
transmit,  and  immediately  the  signal  is  repealed 
in  the  servant's  room. 

'!'o  construct  barometers. 
The  tubes  intended  for  baiometers  ought  to  be 
sealed  hermetically  on  both  ends,  immediately  af- 
(er  they  are  made  at  the  glass-house,  and  to  lie 
kept  in  this  state  until  they  are  nited  up.  Without 
.lis  precaution,  they  are  apt  to  be  sullied  with  dust, 
ii"isture,  and  other  imi)urilies,  wliicii  it  is  after- 
vmrds  almost  imp  ssible  to  remove  on  account  of 


I  the  smallness  of  their  diameters.     When  they  ar« 

opened,  which  may  be  done  with  a  file,  care  should 

!  be  taken  not  to  breathe  into  them,  nor  to  wash  tliem 

j  with  spirit  of  wine,  or  other  fluid,  expei-ience  hav- 

j  ing   proved  that   in   tubes  so  treated,  the  mercur3' 

I  always  stands   a   little  below  its  proper  level;  this 

I  is  owing  to  the  adhesion  of  a  little  of  the  spirit  of 

[  wine  to  the  sides  of  the  tube.     When  cleaning  is 

necessaiy,  it  must  be  done  with  a  fine  linen  rag, 

that  has  been  previously  well  dried. 

The  tubes  ought  to  be  as  perfectly  cylindrical 
as  possible,  though,  in  some  cases,  this  is  no;  islj- 
soh'tely  necessary.  They  should  be  about  .3-3 
inches  in  length,  and  the  diameter  of  their  bnre 
should  be  at  least  2  or  2^  lines,  otherwise  the 
friction,  and  the  capillary  action,  will  be  apt  to 
aflect  the  free  motion  of  the  mercuiy.  The  glass 
should  not  be  very  thick,  as  it  is  tpt  in  that  case 
to  break,  when  the  mercuiy  is  boiled  in  the  tube 
half  a  line  is  sufficient. 

Tne  mercury  ought  to  be  perfectly  pure  and  free 
from  all  foreign  metals.  The  best  is  what  has 
been  recently  revived  from  cinnabar;  the  common 
mercury  of  the  shops  being  often  adulterated  in- 
tentionally with  tin,  lead,  and  l)ismuth,  stands  at 
various  heif5,nts  in  tha  tul)e,  according  to  the  nature 
and  quantity  of  the  foreign  subsunces  with  which 
it  ^s  amalgamated. 

To  purify  the  merairy. 

For  this  purpose,  take  a  pound  of  cinnabar,  and 
reduce  it  to  powder:  mix  it  well  with  five  or  six 
ounces  of  iron  or  steel  filings;  and,  having  ])ut  the 
mixture  into  an  iron  retort,  expose  the  whole  to 
the  heat  of  a  reverberator}'  furnace;  the  mercury 
will  soon  pass  over  in  a  state  of  great  purity,  and 
may  be  obtained  by  adapting  to  the  retort  an 
earthen  receiver,  which  has  been  previously  hiilf 
filled  with  water. 

Process  of  filling  the  tube. 

Before  I)eing  well  introduced  into  the  tube,  the 
mercury  ought  to  be  well  heated,  or  even  boiled 
in  a  glazed  earthen  pipkin;  in  order  to  drive  off 
any  moisture  which  maj'  adhere  to  it,  but  this  will 
be  unnecessary  if  the  mercury  has  been  recently 
revived. 

The  mercury  ought  likewise  to  he  boiled  in  the 
tube  to  exi-ei  any  air  or  moisture  which  may  still 
remain  attacneii  to  it,  or  to  the  ■;iside  of  the  lube. 
This  is  done  in  the  following  manner:  Pour  as 
much  mercury  into  the  tube  as  will  make  it  stand 
to  the  length  of  tliree  or  four  inches;  and  introduce 
a  long  wire  of  iron  to  stir  it  during  the  boiling. 
Expose  the  mercury  in  the  tulje  gradually  to  the 
heat  of  a  chafing-dish  of  burning  charcoal;  and 
when  it  begins  to  boil,  stir  it  gently  with  the  iron 
wire,  to  facilitate  the  disengagement  of  the  bubbles 
of  the  air.  When  the  first  portion  of  the  mercury 
has  been  sufficiently  boiled,  and  all  the  air  extri- 
cated, remove  tlie  tube  from  the  chafing-dish,  and 
allow  the  whole  to  cool,  taking  care  not  to  bring 
it  into  contact  with  any  cold  suijstance.  Introduce 
an  equal  quantity  of  mercury,  and  treat  it  in  tha 
same  manner,  withdrawing  the  wire  a  little,  so 
that  it  may  nut  reach  below  the  uiiper  part  of  the 
mercury  already  freed  from  air.  The  diafing- 
dish  must  also  be  placed  immediately  under  thj 
mercury  which  has  been  last  poured  in.  Repeat 
the  same  process  with  each  successive  portion  of 
mercury,  till  the  tube  is  filled,  always  apiilyingthe 
heat  very  cautiously;  and  be  equally  careful  in  al- 
lowing it  to  cool,  before  a  fresh  portion  of  mer- 
cury is  poured  in. 

To  constnict  J\Ir  Tronghtoii's  improved  mariTie 
barometer. 

The  tube  consists  of  two  parts,  joined  together 
about  five  inches  below  the  lop.  the  bore  in  the 
upper  part  oeing  about  4-I(Jths  of  an  inch,  and  in 


UTNIVERSAL  RECEIPT  BOOK. 


the  lower  part  only  2-100ths.  By  this  construc- 
tion, partly  from  the  ciiffeicnce  of  the  lioi-es,  and 
partly  tVom  the  greater  friction  in  the  lower  end, 
ihe  motion  of  the  mercury  is  so  much  retarded, 
that  any  impulse  given  hy  the  ship,  having  a  ten- 
dency to  raise  it,  will  scarcely  have  produced  a 
sensible  eftect,  before  an  opposite  impulse  will  be 
given,  having  a  ten(!enc)'  to  depress  it.  To  coun- 
teract more  effectually  the  efFect?  of  the  ship's  mo- 
lions,  the  instrument  is  suspeniled  in  gymbals. 
The  whoie  is  attaclied  to  the  side  of  the  cabin  by 
two  .ulies  of  brass,  which  slide  one  within  the 
other,  and  render  the  instrument  capable  of  bemg 
suspended  at  <!itferent  distances  from  ttie  |ilace  of 
support,  that  the  bottom  of  it  may  not  strike  the 
sides  of  tiie  cabin,  during  any  heavy  rolling  of  the 
vessel.  The  inner  tube  carries  thi_  gymbals.  The 
external  frame  of  the  barometer  is  a  cylindrical 
tube  of  wood,  on  which  slides  a  brass  socket;  and 
in  this  is  inserted  the  innermost  pair  of  pivots  of 
the  gymbals,  or  universal  joints,  which  furnishes 
the  instrument  with  a  moveable  point  of  suspen- 
sion. The  top  is  terminated  with  a  knob  of  brass. 
of  a  weight  nearly  equal  to  that  of  the  mercury, 
&c.  at  the  lower  end.  With  respect  to  tiie  posi- 
tion of  the  point  of  suspension,  no  general  rule  can 
be  given.  It  is  '  bvious,  however,  that  though  this 
point  were  accurately  determined  for  one  particu- 
lar height  of  the  mercury,  it  would  not  correspond 
to  every  other.  By  the  ingenious  contrivance  of 
Mr  Troughton,  of  placing  a  knob  at  the  top,  as  a 
counterpoise  to  the  weight  of  the  mercurv,  the 
centre  of  gravity  of  the  whole  will  be  about  the 
middle;  and  if  the  instrument  were  of  the  same 
specific  gravity  throughout,  the  point  of  suspension 
that  would  produce  the  smallest  oscillations  in  the 
mercury,  would  be  about  l-3d  of  the  length  of 
the  instrument  from  the  top,  considering  the  lower 
part  as  a  fixed  point.  But  as  this  is  not  strictly  the 
case,  the  point  of  suspension  is  best  ascertained  by 
experiment.  The  graduation  is  on  two  scales  of 
ivory,  about  four  inches  long,  for  the  reception  of 
which,  two  opposite  quarters  of  the  cylindrical 
frame  are  crossed  out  through  that  length,  their 
planes  (ointing  towards  the  centre  of  the  tube. 
The  index  is  a  very  light  one,  and  slides  upon  the 
glass  tulie  without  touching  any  other  part.  At 
the  bottom  is  tiic  usual  screw,  which  pressing  up 
the  leather  bag,  prevents  the  mercury  from  mov- 
ing when  tlie  instrument  is  carried  from  one  place 
to  another. 

FahreiihdVs  hydrometer. 

This  consists  of  a  hollow  ball,  with  a  counter- 
poise below  and  a  very  slender  stem  above,  termi- 
nating in  a  small  dish.  The  middle  or  half  length 
of  the  stem  is  distinguished  by  a  fine  line  across. 
Iti  this  instiiiment  every  division  of  the  stem  is  re- 
jected, and  it  is  immersed  in  all  experiments  to 
the  middle  of  the  stem,  by  placing  proper  weights 
in  the  little  dish  above.  Then  as  the  part  immers- 
ed is  constantly  of  the  same  magnitude,  and  the 
whole  weight  of  the  hydrometer  is  known,  this 
last  weight  added  to  the  weights  in  the  dish  will  be 
equal  to  the  weight  of  fluids  displaced  by  the  in- 
strument, as  all  writers  on  hydrostatics  prove; 
and,  accordingly,  the  specific  gravities  of  the  com- 
mon forms  of  the  tables  will  be  had  by  the  follow- 
ing proportion;  As  the  whole  weight  of  the  hydro- 
meter and  its  load,  wiien  adjusted  in  distilled  wa- 
ter, is  to  the  number  of  If'tiO,  &cc.  so  is  the  whole 
weight  when  adjusted  in  any  other  fluid  to  the  num- 
ber expressing  its  specific  gravity. 

As  the  operation  of  weighing  equal  quantities  of 
corrosive  volatile  fluids,  to  determine  their  specific 
gravities,  requires  considerable  attention  and  stea- 
diness, and  also  a  good  balance,  the  floating  instru- 
ment, called  the  hydrometer,  has  always  been  es- 
teerafed  by  philosophers,  as  well  as  men  of  business. 


7'o  construct  FahrtnheiVs  thermometer. 

Fahrenheit's  thermometer  consists  of  a  slender 
cylindrical  tube,  and  a  small  longitudinal  bulb 
To  the  side  of  the  tube  is  annexed  a  scale  divided 
into  COU  pai'ts,  beginning  with  that  of  the  severt 
cold  expei-ienced  in  Iceland  in  ITOQ,  or  that  pro- 
duced by  surrounding  the  bulb  of  the  thermoTTieler 
with  a  mixture  of  snow  or  beaten  ice,  and  sal  am- 
moniac or  sea  salt.  This  is  marked  at  the  begin- 
ning of  the  scale  with  O;  the  point  at  which  the 
mercury  begins  to  boil  is  conceived  to  show  tl>e 
greatest  degree  of  heat,  and  is  made  the  limits  of 
the  scale.  The  distance  between  these  two  points 
is  di\ided  into  600  equal  parts  or  degrees;  and  by 
trials  it  is  found  that  the  mercury  stands  at  32  of 
these  divisions,  when  water  just  begins  to  freeze, 
or  snow  or  ice  just  begins  to  thaw;  it  is  therefore 
called  the  degree  of  the  freezing  point.  When 
the  tube  is  immersed  in  boiling  water,  the  meicui^ 
rises  to  212,  which,  therefore,  is  the  boiling  point, 
and  is  just  180  degrees  above  the  former  or  freez- 
ing point.  However,  the  (.resent  method  of  mak- 
ing the  scale  of  these  thermometers,  which  is  the 
sort  in  most  common  use,  is  first  to  immerge  the 
bulb  of  the  thermometer  iu  ice  or  snow,  just  be- 
ginning to  thaw,  and  mark  the  place  where  the 
n.cfcur)'  stands,  with  the  place  where  the  mercury 
stands  i.i  the  tube,  which  mark  with  the  number 
212,  exceeding  the  former  by  180;  dividing,  tliere- 
fT-e,  the  intermediate  space  into  180  equal  parts, 
will  give  the  scale  of  the  thei'mometer,  and  which 
may  afterwards  be  continued  upwards  and  down- 
wards with  pleasure. 

To  construct  a  common  thermometer. 

Ill  this  thermometer  the  whole  bulb  of  quicksil- 
ver, when  immerged  in  boiling  water,  is  conceiv- 
ed to  be  divided  into  100,000  parts;  and  from  this 
one  fixed  point  the  various  degrees  of  heat,  either 
above  or  below  it,  are  marked  in  those  parts  of 
the  scale  by  the  various  contractions  or  expan- 
sions of  the  quicksilver,  in  all  the  imaginable  va- 
rieties of  heat;  some  make  the  integer  100,000 
parts  at  freezing  water,  and  fi-om  thence  complete 
the  condensations  of  the  quicksilver  in  those  parts; 
as  all  the  common  observations  of  the  weather  are 
thereby  expressed  by  numbers  increasing  as  the 
heat  increases,  instead  of  decreasing  or  counting 
the  "contrary  way.  However,  it  will  not  be  very 
easy  to  determine  exactly  all  the  divisions  from 
the  alterations  of  the  bulk  of  the  contained  fluid. 
And,  besides,  as  glass  itself  is  dilated  by  heat, 
though  in  a  less  proportion  than  tiuicksilver,  it  is 
only  the  excess  of  the  dilatation  ot  the  combined 
fluid  above  that  of  the  glass  that  is  observed;  and 
therefore  if  different  kinds  of  the  glass  be  differ- 
ently affected  by  a  given  degree  of  heat,  this  will 
make  tlie  seeming  difference  in  the  dilatations  of 
the  quicksilver  in  the  thermometers  constructed  on 
the  Newtonian  principle. 

To  adjust  the  fixed  points  of  thermometers. 

In  adjvjSting  the  freezing,  as  well  as  the  boiling 
point,  the  quicksilver  in  the  tube  ought  to  be  kept 
in  the  same  heat  as  that  in  the  ball.  When  the 
freezing  point  is  placed  at  a  considerable  distance 
from  the  ball,  the  pounded  ice  should  be  piled  to 
such  a  height  above  the  ball,  that  the  error  which 
can  arise  from  the  quicksilver  in  the  remaining 
part  of  the  tube  not  being  heated  equally  with  that 
in  the  ball,  shall  be  very  small,  or  the  observed 
point  must  be  corrected  on  tiiat  account  according 
to  the  following  tabic: — 

Heat  of  the  air.  CoiTeclion. 


42° 
52 
62 
72 
82 


,0008" 
,00174 
,0026: 
.OO'J-iS 


M.SCELLANEOL'S. 


S8t 


The  correction  iu  'ihe  ti.lile  is  exjiresseil  in  10()0 
[larts  of  the  distance  between  the  ltfi!4iTii;  point 
nnil  the  surface  of  the  ice.  e.  g.  A  liie  freezing 
point  stands  seven  inches  above  tlic  surface  of  the: 
ice  and  the  tieat  of  tlie  room  is  (>i,  the  point  of  32° 
sliouid  be  placed  7x00201,  or  018  of  an  incii  low- 
iT  than  the  observed  point.  A  diagonal  scale  will 
facilitate  this  correction.  In  trying  the  heat  of  the 
liquors  care  sliouid  be  taken  that  the  quicksilver  in 
the  tube  of  the  thermometer  be  heated  to  tlie  same 
<1egree  as  that  in  the  ball;  or  if  this  cannot  be  done 
ooiiveniently,  the  observed  heat  should  be  correct- 
ed on  that  account. 

Portable  barometer. 

This  instrument  consists  in  general  of  a  tube  of 
the  usual  lenrtli,  passing  througii  the  upper  parts 
u^"a  wooden  cistern,  to  wliicii  it  is  glued,  and  the 
bottom  of  whicii  is  made  of  leather.  The  tube 
being  filled  with  mercury,  waich  has  been  previ- 
ously well  purged  of  air,  and  placed  in  a  proper 
position,  tiie  superfluous  mercury  descends  into 
tlie  cistern,  and  assumes  a  level  in  tl  e  tube  cor- 
res|)Onding  with  the  weight  of  the  external  air. 
The  surface  of  the  mercury  in  the  cistern  is  ad- 
usted  to  the  same  level  by  a  Ecrew,  which  presses 
more  or  less  against  the  flexible  leather  at  the  bot- 
tom, and  raises  or  depresses  it  at  pleasure.  From 
the  line  of  this  level,  which  is  called  zero,  the  scale 
commences  and  is  reckoned  upwards  to  tlie  height 
of  about  32  inches;  the  actual  divisions  of  the  scale 
begin  at  about  15  incites. 

7  o  make  portable  ghte. 

Take  one  pound  of  tlie  best  glue,  boil  and  strain 
it  very  clear;  boil  likewise  four  ounces  of  isinglass, 
put  it  in  a  double  glue-pot,  with  hah  a  pound  of 
fine  brown  sugar,  and  boil  it  pretty  thick;llien  pour 
it  into  moulds;  when  cold,  cut  and  dry  them  in 
small  pieces.  This  glue  is  very  useful  to  di'aughts- 
men,  architects,  &c.  as  it  immediately  dilutes  in 
warm  water,  and  fastens  the  paper  without  the 
process  of  damping. 

To  make  glue  that  will  resist  moisture. 

Dissolve  gum  sandarac  and  mastic,  of  each  two 
tninces,  in  a  pint  of  spirit  of  wine,  adding  about  an 
sunce  of  clear  turpentine.  Then  take  equal  [rarts 
3(  isinglass  and  parchment  glue,  made  according 
lo  the  directions  in  the  preceding  article,  and  hav- 
ing beaten  the  isinglass  into  small  bits,  and  reduced 
the  glue  to  the  «ame  state,  pour  the  solution  of  the 
gums  upon  them,  and  melt  the  whole  in  a  vessel 
well  covered,  avoiding  so  great  a  heat  as  that  of 
boiling  water.  When  melted,  strain  the  glue 
through  a  coarse  linen  cloth,  and  then  put  it  again 
over  the  fire,  adding  about  an  ounce  of  powdered 
glass. 

I'his  preparation  may  be  best  managed  by  hang- 
ing the  vessel  in  boiling  water,  which  will  prevent 
the  matter  burning  to  the  vessel,  or  the  spirit  of 
wine  from  taking  fire,  and  ind<:ed  it  is  belter  to 
ase  the  same  method  for  all  the  evaporations  of 
nicer  glues  and  sizes;  but,  in  that  case,  less  water 
than  the  proportion  directed,  should  be  added  to 
the  nriHterials. 

Jlnother  method. 

A  very  strong  glue,  that  will  resist  water,  may 
be  also  made  by  adding  half  a  pound  of  common 
glue,  or  isinglass  glue,  to  two  quarts  of  skimmed 
milk,  and  then  evaporating  the  mixture  to  the  due 
eoiisislence  of  the  glue. 

,7  0  make  parchmmt  glue. 

Take  one  pound  of  pfrchmei.t,  and  boil  it  in  six 
^arts  nf  water,  till  the  quantity  be  reduced  to  one 
qtiart;  strain  oti' the  fluid  from  the  dregs,  and  then 
boil  it  again  till  it  be  of  tlie  consistence  of  glue. 

The  same  may  be  done  with  glovers'  cuttings  of 
K-«tlier,  which  make  a  colourless  glue,  if  not  burnt 
cii  the  evaporation  of  the  water 
«  V 


^  very  strong  compound  glue. 

Take  common  glue  in  very  small  or  thin  bits,  and 
isinglass  glue:  infuse  them  in  as  much  spir' (  of 
wine  as  will  cover  them,  for  at  least  twenty-  four 
hours.  Then  melt  the  whole  together,  and,  \»hi?e 
they  are  over  the  fire,  add  as  much  powdered  chalk 
as  will  render  them  an  opaque  white. 

The  infusion  in  the  spirit  of  wine  has  been  di- 
rected in  the  recipes  given  for  glue;  but  the  remark 
on  the  use  of  it  in  one  of  the  preceding  articles 
will  hold  good  also  in  this,  and  the  mixture  may  be 
made  with  water  only. 

To  make  compound  gbte. 

Take  verj'  fine  flour,  mix  it  with  white  of  eggs, 
isinglass,  and  a  little  yeast;  mingle  the  materials 
beat  them  well  together;  S(.read  them,  the  batter  be- 
ing made  thin  with  gum-water,  on  even  tin  plates, 
and  drv  them  in  a  stove,  ther  cut  them  out  for  use. 
To  colour  them,  tinge  the  paste  with  Brazil,  or 
vermilion  for  red:  indigo  or  verditer,  &c.  for  blue; 
saffron,  turmeric,  or  gamboge,  &c.  for  yellow. 
To  make  isinglass  glue. 

This  is  made  by  dissolving  beaten  isinglass  in 
water  by  boiling,  and  having  strained  it  through  a 
coarse  linen  cloth,  evaporating  it  again  to  such  a 
consistence,  that,  being  cold,  the  glue  will  be  per- 
fectly hard  and  dry. 

A  great  improvement  is  made  in  this  glue  bj 
a<lding  spirit  of  wine  or  brandy  after  it  isstrainevl. 
and  then  renewing  the  evaporation  till  it  gains  the 
due  consistence. 

To  make  isinglass  size. 

This  may  also  be  prepared  in  the  manner  above 
direr.ied  for  the  glue,  by  increasing  the  proportioB 
of  the  water  for  dissolving  it,  and  the  same  holda 
good  of  parchment  size.  A  better  sort  of  the  com- 
mon size  may  be  likewise  made  by  treating  catr 
tings  of  glovers'  leather  in  the  same  mannei-. 
To  make  Jlour  paste. 

Paste  is  formed  princijially  of  wheaten  flonr 
boiled  in  water  till  it  be  of  a  glutinous  or  viscid 
consistence.  It  may  be  prepared  with  those  ingre- 
dients simply  for  common  purposes;  but  when  it 
is  used  by  bookbinders,  or  for  paper  hangings  to 
rooms,  it  is  usual  to  mix  a  fourth,  fifth,  or  sixth  of 
the  weight  of  the  flour  of  powdered  resin;  an4? 
where  it  is  wanted  still  more  tenacious,  gum  ara 
bic,  or  any  kind  of  size  may  be  added. 
To  make  Chinese  paste. 

Mix  together  bullock's  blood  and  quick  lime,  ir 
the  proportion  of  one  pound  of  the  latter  to  tec 
pounds  of  the  former.  It  becon)es  a  stiff  jelly,  ic 
which  state  it  is  sold  to  the  consumers,  wiio  beat 
it  down  with  an  addition  of  water,  into  a  stale  suf- 
ficiently fluid  for  use. 

To  weld  tortoise  shell. 

Provide  a  pair  of  pincers,  the  tongs  of  wbicb 
wi,l  reach  four  inches  beyond  the  rivet.  Now  file 
the  tortoise  shell  clean  to  a  lap  jomt,  carefully  ob- 
serving that  there  be  no  gre-ise  about  it.  W.;t  the 
joint  with  water;  a[)ply  the  pincers  hot,  following 
them  with  water,  anil  the  shell  will  be  found  to  be 
joined,  as  if  it  were  originally  the  same  piece. 
To  make  cement  for  metals. 

Take  of  gum  mastic,  10  grains,  rectified  spirit 
of  wine,  2  drachms.  Add  '2  oU"ces  of  streng  iiin- 
glass  glue,  made  with  brandy,  and  10  grains  ;f  the 
true  gum  ammoniac.  Dissolve  all  together,  and 
keep  it  stopped  in  a  phial.  When  intended  to  be 
used,  set  it  in  warm  water. 

JMuhugany  coloured  cement. 

Melt  together  two  ounces  of  bees'  wax  and  half 
an   ounce   of  Indian   red,  an<'.  a  small  quantity  of 
yellow  ochre,  to  bring  it  to  the  proper  colour. 
To  make  red  sealing  wax. 

Take  ot  sheU-lac,  well  powdered,  two  parts,  ol 
resin  aud  verr>diou,  powdered,  each,  1  part.   Mix 

2  U 


?8G 


UNIVERSAL  RECEIPT  BOOK. 


iSem  voM  togeiiiei-  and  melt  them  over  a  gentle 
lire,  and  when  tlie  ingredients  seem  thorong'ily 
incorporated,  work  the  wax  into  sticks.  Where 
si)ell-lac  cannot  be  procured,  sced-lac  may  be  sub- 
stituted for  it. 

The  ((uantity  of  vermilion  may  be  diminished 
witliont  anv  injury  to  the  sealing  wax,  where  it  is 
not  re(|uired  to  be  of  the  highest  and  brightest  red 
colour;  and  the  resin  should  be  of  the  whitest  kind,  |- 
as  that  improves  the  effect  of  the  vermilion. 
Black  sealing  -wax. 

Proceed  as  directed  for  the  red  wax,  only  instead 
of  tut  vermilion  substitute  the  best  ivoiy  black. 
Greeii  sealing  -wax. 

Proceed  as  in  the  aliove;  only,  instead  of  ver- 
milion, use  verdigris  j'owdered;  or,  where  the 
colour  is  required  to  be  bright,  distilled  or  crystals 
of  verdigris. 

Blue  sealing  -wax. 

As  the  above-,  only  changing  the  vermilion  for 
smalt  well  powdered;  or,  for  "k  light  blue,  verdiler 
may  be  used;  as  may  also,  with  more  advantage, 
a  mixture  of  both. 

Yellow  sealing  wax. 

As  the  above;  only  substituting  masticot;  or, 
where  a  bright  colour  is  desired,  turpeth  mineral, 
instead  of  the  vermilion. 

Purple  sealing  wax. 

As  the  red;  only  changing  half  tlie  quantity  of 
vermilion  for  an  e(inal  or  greater  proportion  of 
smalt,  according  as  the  purple  is  desired  to  be 
bluer  or  redder. 

Uncoloured  soft  sealing  wax. 

Take  of  bees'  wax,  1  lb.  turpentine,  3  oz.  and 
olive  oil,  I  oz. 

Place  them  in  a  proper  vessel  over  the  fire,  and 
letthem  boil  for  some  time, and  the  wax  will  be  then 
fit  to  be  formed  into  rolls  or  cakes  for  use. 
Red,  black,  green,  bhie,  yellow  and  purple,  soft 
sealing  wax. 

Add  to  the  preceding  composition,  while  boiling, 
m  ounce  or  more  of  any  ingredients  directed  above 
for  colouring  the  hard  sealing  wax;  and  stir  the 
:natter  well  about,  till  the  colour  be  thoroughly 
mixed  with  the  wax- 

The  proportion  of  the  colouring  ingredients  may 
l)e  increased,  if  the  colour  produced  by  that  here 
given  be  not  found  strong  enough. 

To  aire  smoky  chimneys. 

The  common  causes  of  smoky  chimneys  are 
either  that  the  wind  is  too  much  let  in  above  at  the 
mouth  of  the  shaft,  or  else  tiiat  the  smoke  is  stified 
below;  they  may  also  proceed  from  there  being  too 
little  room  in  the  vent,  particularly  where  several 
open  into  the  same  funnel.  The  situation  of  tlie 
house  may  likewise  affect  them,  especially  if  back- 
ed by  higher  ground  or  higher  buildings. 

The  best  method  of  cure  is  to  carry  from  the  air 
a  pipe  under  the  floor  and  opening  under  the  fire; 
or  when  higlier  objects  are  the  cause,  to  fix  a  move- 
able cowl  at  the  top  of  the  cliimney. 

In  regard  to  smoky  chimneys,  a  few  facts  and 
cautions  may  be  usetul;  and  a  very  simple  remedv 
ni.iy  often  render  the  calling  in  of  masons  and 
bricklayers  unnecessary. 

Observe  that  a  northern  aspect  often  produces  a 
smoky  chimney. 

A  single  chimney  Is  apter  to  smoke,  than  when 
It  forms  part  of  a  stack. 

Straight  funnels  seldom  draw  welL 

Large  fire-places  are  apt  U>  smoke,  particularly 
when  the  aperture  of  the  funnel  does  not  corres- 
pond in  size;  for  this  a  temporaiy  remedy  may  be 
round  in  opening  a  door  or  window — a  pernii..ient 
cure  by  diminishing  tne  lo«er  apertur^. 

When  a  smoky  chimney  is  so  incorrigible  as  to 
re<iuire  a  constant  admission  -if  f  -sh  air  into  the 


room,  the  best  mode  is  to  introduce  a  pipe,  one  ol 
whose  apertures  shall  be  in  the  open  air,  and  tin 
other  under  the  grate;  or  openings  mav  be  niadt 
lear  the  top  of  the  apartment,  if  lofty,  withou. 
any  inconvenience  even  to  persons  sitting  close  bj 
the  fire. 

This  species  of  artificial  ventilation  will  always 
be  found  necessary  for  comfort  where  gas  is  used 
internally,  whether  a  fire  is  lighted  or  not. 

Where  a  chimney  only  smokes  when  a  fire  is 
first  lighted,  this  may  be  guarded  against  \y  allow- 
ing the  fire  to  kindle  gradually;  or  more  \  ronijitly 
by  laying  any  inflammable  substance,  sncb  as  shav- 
ings, on  the  top  of  the  grate;  the  ra])i(i  combus- 
tion of  which  will  warm  the  air  in  the  chimney 
and  give  it  a  tendency  upwards,  before  any  smoke 
is  produced  from  the  fire  ilself.  If  old  stove-grates 
are  apt  to  smoke,  they  may  be  improved  by  setting 
the  stove  further  bad:.  If  that  fails,  contract  the 
lower  orifice. 

In  cottages,  the  shortness  of  the  funnel  or  chim- 
ney may  pn  duce  smoke;  in  which  case  tiie  lower 
orifice  must  be  contracted  as  small  as  possible  by 
means  of  an  upright  register. 

If  a  kitchen  chimiijy  overpowers  that  of  the  par- 
lour, as  is  often  the  case  in  small  houses,  apply  tD 
each  chimney  a  free  admission  of  air,  until  the  evil 
ceases. 

Wiien  a  chimney  is  filled  witli  smoke,  not  ot  its 
own  formation,  but  from  the  funnel  next  to  it,  an 
easy  remeily  offers  in  covering  eacii  funnel  with  a 
conical  top,  or  earthen  crock,  not  cylindrical,  but 
a  frustrum  of  a  cone;  by  means  of  which  the  two 
openings  are  separated  a  few  inches,  and  the  cold 
air,  or  the  g^.sts  of  wind  no  longer  force  the  (moke 
down  with  them. 

If  these  remedies  fail,  it  will  be  generally  found 
that  the  chimney  only  smokes  when  the  wind  is  iv. 
a  particular  quarter,  connected  with  vhe  positiov 
of  some  higher  building,  or  a  hill,  or  grove  of 
trees.  In  such  cases  the  common  turn-cap,  as 
made  by  tinmen,  and  ironmongers,  will  generally 
be  found  fully  adequate  to  the  end  proposed.  A 
case  has  occurred  of  curing  a  smoky  chimney  ex- 
posed to  the  N.  W^.  wind,  and  commanded  by  a 
lofty  building  on  the  S.  E.  by  the  following  con- 
trivance. 

A  painted  tin  cap  of  a  conical  form  was  sua- 
pended  by  a  ring  and  swivel,  so  as  to  swing  over 
the  mouth  of  the  chimney-pot  by  means  of  an 
arched  strap  or  bar  of  iron  nailed  on  each  side  of 
the  chimney  When  a  gust  of  wind  laid  this  cap 
(which  from  its  resemblance  in  forna  am!  use  to  an 
umbrella,  is  called  a  paravent  or  wind  guard,) 
close  to  the  pot  on  one  side,  it  opened  a  wider 
passage  for  the  escape  of  the  smoke  on  the  oppo- 
site side,  whichever  way  the  wind  came;  while 
rain,  hail,  &c.  were  eft'ectually  prevented  from  de- 
scending the  flue. 

To  clean  chimneys. 

The  top  of  each  chimney  should  be  furnished 
with  a  pot  somewiiat  in  the  shape  of  a  bell,  under- 
neath the  centre  of  which  should  be  fixed  a  pulley, 
w'th  a  chain  of  sufiicient  length  for  botli  ends  to 
be  fastened,  when  not  in  use,  to  nails  or  pins  in  the 
ciiimney,  out  of  sight,  but  within  reach  from 
below.  One  or  both  of  these  ends  should  be 
adai)ted  to  the  reception  of  a  binsh  of  gn  app;-o- 
priate  construction;  and  tiius  chimneys  may  be 
swept  as  often  as  desired,  by  servants,  with  very 
little  additional  trouble. 

To  extinguish  a  chimney  on  fire. 

Shut  the  doors,  an<i  windows,  throw  water  on 
the  fire  in  the  grate,  and  then  stop  up  the  bottom 
of  the  chimney. 

Another  metlio'l. 

The  mephiUc  vapom-  prodmed  by  throwing  > 


MISCELLAKEOUS. 


58? 


nandfiil  of  flour  of  sii,phiir  on  the  burning  coals, 
ivliure  a  cliininey  is  on  lire,  will  immediately  ex- 
tinguish the  fliuiiLS. 

To  aire  dry  rot  in  timLcr. 
Saturate  the  wood  in  a  \veak  solution  of  cop- 
peras, for  joists,  beams,  rafltrs,  and  floorins^s;  or 
soak  the  wood  in  lime-water,  sufferinjif  it  to  dry, 
and  then  apply  water,  in  \vliii;h  there  is  a  weak  so- 
lution of  vitriolic  acid;  or  wash  it  with  a  strou.^ 
suhition  of  potash,  then  with  ])yroligneous  acid, 
in  wliich  the  oxyde  of  lead  or  iron  lias  been  dis- 
solved; and  finally,  with  alum  water. 

A  current  of  air  under  a  Hoor  will  always  pre- 
vent the  dry  rot, and  stop  it  when  it  has  commenced. 

In  boarding  kitchens  and  other  rooms  on  tiie 
basement  story,  the  planks  should  be  steeped  in  a 
.strong  solalici.  of  vitriol  or  alum,  and  when  they 
ure  dried,  the  side  next  to  the  earth  should  receive 
a  coat  of  tar,  cr  common  paint. 

T(j  preserve  polished  irons  from  rust. 

Polished  iron-work  may  be  preserved  from  rust 
oy  a  mixture  not  very  ex\)eiisive,  consisting  of 
copal  varnish  intimately  mixed  vvith  as  wnchtdive 
oil  as  will  give  it  a  degree  of  greasiness,  adding 
thereto  nearly  as  much  spirit  of  turpentine  as  of 
varnish.  The  cast  iron-work  is  best  preserved  by 
lubliing  it  with  black-lead. 

But  where  rust  has  begun  to  make  its  appearance 
on  grates  or  fire  irons,  apply  a  mixtuie  of  tripoli, 
with  half  i*s  (juantily  of  sulphur,  intimately  min- 
gled on  a  marble  slab,  and  laid  on  with  a  ])ieee  of 
8oft  leather:  or  emery  and  oil  may  be  applied  with 
excellent  effect;  not  laid  on  in  the  usual  slovenly 
way,  but  with  a  spongy  piece  of  the  fig-tree  fully 
saturated  with  the  mixture.  This  will  not  only 
f;lcan  but  polish,  and  render  the  use  of  whiting 
unnecessary. 

To  preserve  brass  ornaments. 

Bi-ass  ornaments,  when  not  gilt  or  lackered,  maj' 
be  cleaned  in  the  same  way,  and  a  fine  colour  may 
be  given  to  them  by  two  simple  processes.  The 
first  is  to  beat  sal  ammoniac  into  a  fine  powder, 
then  to  moisten  it  with  soft  water,  rubbing  it  on 
the  ornaments,  which  must  be  heated  over  char- 
coal, and  rubbed  dry  with  bran  and  whiting.  The 
second  is  to  wash  the  brass  work  with  rociie  alum 
boiled  in  strong  ley,  in  the  proportion  of  an  ounce 
to  a  pint;  when  dry  it  must  be  rubbed  with  fine 
tripoli.  Either  of  these  processes  will  give  to 
brass  the  brilliancy  of  gold. 

To  remove  unpleasant  odours. 

The  unpleasant  smell  of  new  paint  is  best  re- 
moved by  time  and  atmosp.heric  ventilation:  but 
tubs  of  water  placed  in  the  apartment,  will  act 
more  rnpidly;  with  this  inconvenience,  however, 
that  the  gloss  of  the  paint  will  be  destroyed.  Un- 
pleasant '  mells  from  water-closets,  or  all  articles 
of  furniture  connected  with  them,  may  be  modi- 
hed  by  the  application  of  lime  water,  to  which 
may  be  added  the  soap  suds  thit  have  been  used  in 
washing,  which  neutralize  the  pungently  offensive 
salts:  a  little  quick-lime  put  into  a  night  chair  will 
destroy  all  disagreeable  effluvia. 

Aromatic  p  istiles  of  the  following  composition 
may  be  burned  with  great  success;  take  of  cam- 
phor, flowers  of  benzoin,  powOered  charcoal,  pow- 
dered cascarilla  bark,  powdered  Turkey  myrrh, 
and  powdered  nitre,  each  equal  quantities;  beat 
them  with  syrup  sufficient  to  form  a  mass,  and 
divide  into  pastilesof  a  conical  shape.  They  may 
be  mixed  up  with  spirit  of  turpentine  (the  recti- 
fied oil)  or  any  thing  tiiat  is  inflammable.  Syrup 
does  best,  as  it  is  most  adhesive. 
To  ventilate  rooms. 

To  ventilate  a  room,  carry  a  tin  pipe  from  its 
selling  a  yard  above  the  to[)   of  the  lOom,  and 


another  from  the  lop  through  the  floor,  horitrg  some 
holes  in  the  boards. 

To  warm  a  carriage,  or  smaU  apartment. 

Clot'vcy  into  it  a  stone  bottle  of  boiling  water 
or  for  the  feet  a  single  glass  bottle  of  boiled  water 
wrapped  in  flannel. 

'J'o  prepare  a  cheap  kortns  siccus. 

All  the  smaller  plants  should  be  expanded  under 
water,  in  a  plate,  upon  a  piece  of  writing  paper 
sunk  to  the  bottom.  In  this  state  they  will  assume 
their  natural  form  an<l  position.  The  paper,  with 
the  pi;tnt  upon  it,  must  be  withdrawn  from  the 
watei  gently;  and  the  plant  and  pajier  afterwards 
[(laced  betwixt  two  or  three  sheets  of  blotting  pa- 
per, and  pressed  with  a  book  or  flat  board.  It  is 
then  to  be  laid  up  in  a  quire  of  blottmg  |)a|)er,  un- 
der i)ressure,  for  a  day  or  two,  when,  if  dry,  it 
may  oe  placed  permanently  upon  writing  paper. 
7'o  remove  bugs,  &c. 

The  bedsteads  ougiit  to  be  taken  down  three  or 
four  times  a  year,  the  screws  rubbed  with  [)ure 
oil,  and  a  good  manual  cleaning  given  to  all  its 
parts.  This  plan,  wliich  has  been  slightly  noticed 
under  the  general  head  of  cleanliness,  will  render 
all  poisonous  mixtures  uimecessary,  besides  sav'ng 
all  the  trouble,  filth,  and  ex|>ense  consequent  upon 
the  use  of  those  medicaments  so  much  recommend- 
ed by  quacks,  bug  destro3'ers,  &c. 
To  drive  aicay,  or  prevent  the  approach  oj  cater- 
pillar's. 

Wrap  up  yellow  or  turpentine  soap  in  paper,  or 
place  an  open  bottle  containing  s|)irits  of  turpen- 
tine within  the  wardrobe.  But  as  the  smell  of  the 
latter  may  be  unpleasant,  sprinkle  bay  leaves,  or 
worm-wood,  or  lavender,  or  walnut  leaves,  or  rue, 
or  blacK.  pepper  in  grains. 

To  preserve  furs. 

When  laying  up  inufls  and  tippets  for  the  sum 
mer,  if  a  tallow  candle  be  placed  on  or  near  them 
all  ilanger  of  caterpillars  will  be  obviated 

Water-proof  composition  for  leather  or  cloth. 

The  new  patent  water-proof  composition  con- 
sists  of  the  following  materials: — Boil  six  gallons 
of  linseed  oil,  one  pound  and  a  half  of  rosin,  four 
pounds  and  a  half  of  red  lead,  litharge,  or  any 
other  substance  usually  called  dryers,  together, 
till  they  acquire  such  a  consistence  as  to  adhere  to 
the  fingers  in  strings  when  cooled;  then  remove 
the  mixture  frotn  the  fire,  and  when  sufficieniiv 
cooled,  thin  it  to  the  consistence  of  sweet  oil,  with 
spirits  of  turpentine,  of  which  it  commonly  takes 
six  gallons.  Leave  it  to  settle  for  a  day  or  two, 
pour  off"  the  liquid  from  the  grounds,  and  intimate- 
ly mix  with  it  one  pound  and  a  half  of  ivory  or 
lamp  black,  and  one  pound  and  a  half  of  Prussian 
blue,  ground  in  linseed  oil.  The  composition  is 
then  ready  to  be  used  on  any  kind  of  leather  or 
cloth.  Stir  up  the  liquid  and  ai>ply  it  with  a  brush 
till  ail  even  gloss  is  produced;  nang  up  the  mate- 
rial acted  upon  till  the  next  day,  taking  care  to 
leave  tl.e  surface  as  even  as  possible,  and  proceed 
in  the  same  manner  till  it  has  the  desired  anpear>- 
atice. 

To  preserve  clothes. 

As  clothes,  when  laid  up  for  a  time,  acquire  Rb 
unpleasant  odour,  wliich  requires  considerable  ex 
pOBUre  to  the  almoS[)heric  air,  it  will  be  jn-evented 
by  laying  recently  made  charcoal  between  the  folds 
of  the  garments;  and  even  when  the  odoiu-  lias 
taken  place,  the  charcoal  will  absorb  it. 

To  remove  stains  from  mourning  drasse-i. 

Eoid  a  good  handful  of  fig  leaves  in  two  qrtai-ls 
of  water  till  reiliued  to  a  pint.  Bcmbazine,  crape, 
cl'itli,  feic.  need  only  be  rubbed  with  a  soon'^t  dip- 
ped in  the  liquor,  and  the  effect  will  be  iiistaiitljr 
produced. 


388 


UNIVERSAL  UKCEIF'T  BOOK 


To  clea:t  ^old  lace. 
Go.d  Lice  is  easily  fleant-d   aiid   restored   lo   its 
ni-ia;inal  briglitiit-ss  liy  nibbing  it  willi  a  soft  brush 
ffijiped   in    roclie  alun\  bninl,  sifted  to  a  verv  fine 
powder. 

To  clean  china  and  glass. 
The  host  material  for  cleaning  eilhei-  porcelain 
OT  glass  ware  is  fuller's  earth,  but  it  must  be  beaten 
into  a  fine  po>vder  and  carefully  cleared  from  all 
rough  or  hard  particles,  which  might  endanger  tiie 
polish  of  the  brilliant  surface. 

To  explore  unventilated  places. 
Light   some   sheets  of  brown   paper  and   throw 
into   the    well   or  cavern;  also  fix  a  long  pipe  to  a 
pair  of  bellows  and  blow   for  some  lime  into  the 
plKce. 

To  avnd  injury  from  bees. 
A  wasp  or  bee  swallowed  may  be  killed  before  it 
sail  do  harm,  by  taking  a  tea  spoonful  of  common 
sa'f  dissolved  in  water.  It  kills  the  insect,  and 
cures  the  sting.  Salt  at  all  times  is  the  best  cure 
for  external  stings;  sweet  oil,  pounded  mallows,  or 
anions,  or  powdered  chalk  made  into  a  paste  with 
water,  are  also  efficacious. 

I*"  bees  swarm  upon  the  head,  smoke  tobacco  and 
hold  an  empty  hive  over  the  head,  and  lliey  will 
enter  it. 

To  7'aise  v^fer  in  all  situa/ions. 
The  finest  springs  may  l)e  formed  by  boring, 
which  is  performed  in  the  simplest  manner,  by  the 
mere  use  of  an  iron  rod,  forced  into  the  earth  by  a 
windlass.  The  workmen  in  a  few  days  get  to  a 
genuine  spring  of  pure  water,  fit  for  every  pur- 
pose. After  the  water  is  found,  they  merely  put 
tin  pipes  down  tlie  aperture,  and  it  preserves  a  fine 
stream  which  sometimes  rines  from  four  to  five  feet 
high. 

To  keep  up  sash  ivindotos. 
This  is  performed  by  means  of  coi-k,  in  the  sim- 
plest manner,  and  with  scarcely  any  expense. 
Hore  three  or  four  holes  in  the  sides  of  the  sash, 
into  which  insert  common  bottle  corks,  projecting 
about  the  sixteenth  part  of  an  inch.  These  will 
press  against  the  window  frames,  along  the  usual 
groove,  and  by  their  elasticity  support  the  sash  at 
any  height  which  may  be  required. 

To  -write  for  the  use  of  the  blind. 
Let  an  iron  pen  be  used,  the  point  of  which  is 
i.ot  split.  Blind  persons  writing  without  ink,  and 
pressing  on  a  strong  paper,  will  produce  characters 
in  relief,  which  they  can  immediately  read,  by 
passing  their  fingers  over  the  projecting  charac- 
ters, on  the  opposite  side  of  the  paper,  in  the  con- 
iiary  direction. 

To  freeze  quicksilver. 
Crystallized  muriate  of  lime  and  snow  may  be 
used  as  frigorific  ingredients  for  this  purpose. 
Four  ounces  of  mercury  in  a  retort  immersed  in  a 
mixture  of  snow  and  muriate  of  lime,  the  degree 
i>i"cold  being  50  ilegrees,  were  fixed,  in  an  experi- 
ment, in  fifteen  minutes.  In  another  expeiiment, 
the  exteriial  temperature  being  33  degrees,  the 
quantity  ot  ?6  lbs.  avoi''dupoise,  of  mercury  in- 
closed in  a  bladder,  was  completely  fixed  in  the 
same  mixture,  in  an  hour  and  forty  minutes. 
To  clean  boots  and  shoes. 
Good  brushes  and  blacking  are  indijpensably  ne- 
•essary.  First  remove  all  tiie  loose  dirt  with  a 
wooden  knife,  and  never  use  a  sharp  steel  one,  as 
the  leather  is  too  often  cut,  and  the  boots  and  shoes 
spoiled.  Then  take  the  hard  urush  and  brush  off 
liie  remainder,  and  all  the  dust;  they  must  also  be 
quite  dry  before  blacking  or  they  will  not  shine. 
l>o  not  j)Ut  on  too  much  blacking  at  a  time,  for,  if 
It  dries  before  using  the  shining  brush,  tne  ..esiner 
*ill  look  brown  instead  cf  black,  if  mere  are 
Uoot-trees,  never  clean  either  boots  or  shoes  with- 


out them;  but  take  care  that  the  trees  are  alway? 
kept  clean  and  free  from  dust.  Never  put  omp 
shoe  witliii-  another:  ai\d  when  cleaning  ladies 
boots  or  slioes  be  careful  to  have  clean  hands,  tli.u 
the  linings  may  not  get  soiled.  Always  stir  llic 
blacking  uji  well  before  using  il,  put  it  on  tin- 
brush  with  a  piece  of  sponge  tied  to  tlie  end  of  a 
small  cane,  and  keep  it  corked  «  hen  done  with  it, 
as  it  gels  spoiled  by  being  exposed  to  the  nir. 
Always  scrape  off  the  dirt  when  wet  froni  boots  or 
shoes;  l)ut  never  place  them  too  near  the  fire  when 
dry,  as  that  cracks  the  leather. 

There  are  various  ways  of  cleaning  boot  tops. 
In  all  cases,  however,  the  tops  are  done  the  last; 
great  care  therefore  is  necessary  that  the  bottoms 
do  not  get  dirtied  whilst  the  tops  are  doing.  To 
prevent  this,  take  a  piece  of  parchment  ..nd  cover 
the  lop  part  of  the  boot  whilst  the  leg  of  it  is 
cleaning,  and  afterwards  the  leg  jiart  whilst  the  toji 
is  cleaning.  Directions  for  mixtures  proper  for 
this  purp.  se,  as  also  for  rendering  leather  water- 
proof, and  for  making  blacking,  will  be  found  by 
referring  Ic  the  index. 

To  clean  knives  and  forks. 
Procure  a  smooth  board,  free  from  knots,  or  one 
covered  with  leather.  If  the  latter,  melt  a  suffi- 
cient quantity  of  mutton  suet,  and  put  it  hot  iqion 
the  leather  with  a  piece  of  tlaiinel;  then  take  two 
pieces  of  soft  Bath  brick,  and  rub  them  one 
against  the  otiier  over  the  leather  till  it  is  covered 
with  the  powder,  which  rub  in  until  no  grease 
comes  through  when  a  knife  is  passed  over  the 
leather,  which  tray  easily  be  known  by  the  knife 
keeping  its  polish. 

If  only  a  plain  board,  rub  the  Bath  brick  two  oi 
three  times  over  it;  for  if  too  much  be  put  on  at 
once  it  will  make  the  blades  of  the  knives  look 
rough  and  scratched.  Let  the  board  be  of  a  proper 
height,  and  set  so  that  the  persoi  may  be  a  little 
on  the  stoop  while  cleaning  the  knives.  Take  a 
knife  in  each  hand,  holding  them  back  to  back; 
stand  opposite  the  middle  of  the  board;  lay  the 
knives  Hat  upon  it,  and  do  not  bear  too  hard  upon 
them;  by  this  method  it  will  be  easier  to  clean  two 
knives  at  a  time  than  one,  and  they  will  be  less 
liable  to  be  broken,  for  good  knives  will  snap  when 
pressed  on  too  heavily.  Many  will  say  that  they 
cannot  clean  two  knives  at  once,  or  that  they  can 
get  through  them  faster  one  by  one;  but  if  they 
will  only  try  it  a  few  times  in  the  way  recommend- 
ed, they  will  find  it  not  only  much  more  expedi- 
tious, but  easier. 

Be  careful  in  keeping  a  good  edge  on  the  knives. 

I  Carving  knives  in  jiarlicular  ought  to  be  kept  sharp, 

i  which   may  easily  be  done   by  taking  one  in  each 

hand,  back  to  back  when  cleaning,  scarcely  letting 

them  touch  the  board  when  expanding  the  arms, 

biit  when  drawing  the  hands  together  again  Bearing 

a  little  hard  on  the  idge  of  the  knives;  this  will 

give  them  both  a  good  edge  and  a  fine  polish,  and 

IS  much  better  than  sharpening  them  with  a  steeL 

The  best  way  lo  clean  steel  forks  is  to  fill  a  small 

'  oyster  barrel  with  fine  gravel,  brick-dust,  or  sand, 

mixed  with  a  little   hay  or  moss:  make  it  mcder- 

j  ately  damp,  press  it  well  down,  and  let  it  always 

j  be    kefil   damp.     By  running   the  prongs  of  tli* 

steel  forks  a  few  times  into  this,  all  the  stains  on 

j  them  will  be  removed.     Tlien  have  a  small  stick, 

I  shaped  like  a  knife,  with  leather  round  it  tojiolisb 

between    the    prongs,   &tc.    having   first    carefully 

j  brushed  off  the  dust  from  them  as  soon  as  they  arr 

j  taken  out  of  the  tub.     A  knife  board  is  often  spoil- 

I  ed   by  cleaning   forks    upon   it,   and  likewise    tb* 

backs  of  the  knives:  to  prevent  this  have  a  piece  of 

•  old  ha.  -y  leaoicr  put  on  the  board   where  the 

torlcs  anvl  oacks  cf  the  knives  are  cleaned. 
I      Ai '*'«)>  V.^L'D  the  b<ok  o(  Uie  knives  towards  th« 


MISCELLANEOUS. 


389 


♦Im  ot  the  hand  in  wiping  them,  this  will  pre- 
.<-nt  ill  (lanjjer  from  cuttins^.  In  wiping  the  forks 
i>ut  the  corner  of  the  cloth  between  the  prongs,  to 
remove  any  ilirt  or  (hisi  that  may  not  b.ave  been 
thoroughly  brushed  out;  an<l  if  there  shonld  be  sil- 
ver ferules  o,i  the  knives  and  forks,  or  silver  han- 
dles, they  must  be  rubbed  with  a  piece  of  leather 
and  plate  J)  .wder,  keeping  the  blades  covered 
while  the  handles  are  cleaning. 

Wijje  the  knives  and  forks  as  soon  as  possible 
after  being  used,  as  the  longer  they  are  left  with 
grease  and  stains  on  them  the  harder  they  will  be 
to  clean;  particularly  if  they  have  been  used  for 
acids,  salads,  tarts,  kc.  have  tiien  a  jug  of  hot  va- 
ter  ready  to  put-  ihem  into  as  soon  as  done  with, 
and  wipe  them  as  bef  u-e  directed. 

Ill  oriler  to  keep  knives  and  forks  in  good  con- 
dition when  they  are  not  in  use,  rub  the  steel  part 
with  a  flannel  dipped  in  oil;  wipe  the  oil  oft'  after 
a  few  hours,  as  there  is  often  water  in  it;  f>r  dust 
the  blades  and  prongs  with  quick  lime,  finely  pow- 
riered,  and  kept  in  a  muslin  bag. 

I'o  clean  {dale  and  plated  articles. 
The  plate  ought  to  be  free  from  grease;  wash  it, 
therefore,  in  boiling  water,  and  if  it  have  rough 
eilges,  brush  it  well  before  beginning  to  clean  it. 
Thi'  leathers  should  be  soft  and  thick;  the  sponge 
well  soaked  in  water  before  using  it.  Use  the 
plate  powder,  or  w'.iiting,  either  wet  or  dry;  if  wet 
do  not  put  it  on  too  much  plate  at  once;  rub  it,  if 
plain,  with  tiie  tare  hand;  small  pvticles,  such  as 
spoons  and  forks,  can  be  done  between  the  finger 
and  thumb.  'I'he  longer  [ilate  is  rubbed  the  bet- 
(er  it  will  look;  when  done  enough  brush  the  whi- 
'ing  or  powder  from  out  of  the  crevices  and  crests 
al  the  plate,  and  from  between  the  i)rongs  of  the 
►  irks  very  carefully,  lie  careful  also  not  to  rub 
the  salt  and  tea-spoons  and  other  small  articles  too 
liard,  lest  they  should  break  or  bend.  Keep  a  clean 
leather  to  finish  rubbing  the  plate  with,  after  it  is 
iirushed,  and  let  it  be  dusted  with  a  linen  cloth  be- 
fore it  is  put  upon  the  table. 

Plated  articles  require  even  more  care  than  sil- 
ver ones;  theyshoulil  be  cleaned  with  soft  brushes, 
not  too  often,  and  never  with  any  thing  but  plate 
powder,  not  even  whiting  by  itself;  do  not  wet 
tUem  more  than  can  be  helped  or  they  will  tarnish; 
tior  brush  them  more  than  is  necessaiy,  or  the  sil- 
v.'r  will  come  oft';  the  best  thing  for  them  is  spirit 
of  wine  or  oil;  and  take  care  that  no  plated  arti- 
cles remain  long  dirty  or  damp,  for  if  they  do  they 
v>\\\  rust  in  case  they  are  plated  on  steel,  and  can- 
ker if  plated  on  copper. 

Wash  the  brushes  after  the  plate  is  cleaned  with 
warm  water  and  soap,  do  them  quickly,  and  then 
set  them  to  dry,  with  the  wooden  side  uppermost, 
as  that  takes  the  most  drying,  and  the  bristles  are 
ajit  to  come  out  if  the  wood  remain  long  wet. 
'I'o  trim  and '.lean  lamps. 
If  they  only  want  cleaning,   pour  in  boiling  wa- 
ter, with  a  little  pearl-ash,  and   shake  it  well:  if 
the  gummy  part  will  not  coine  away,  scra()e  it  care- 
fully off,   with  a  woollen  or  steel  knife;  then  take 
the  lam|)  to  pieces  and  clean  every  part  thorough- 
ly.    There  are  generally  two  or  three  small  holes 
ill  the   common  brass  lamps,  to  admit  the  air;   be  I 
particular  in  keeping  them  open  with  a  pin,  era  I 
piece  of  wire,   as  otherwise  the  lamp  will  smoke,  1 
anil  not  give  a  good  liglit.  | 

The  patent  lamps  are  more  difficult  to  clean.  [ 
Take  them  entirely  to  pieces  and  use  nothing  but  | 
boiling  water  and  pearl-ash.      When  the  pan  which  I 
luilds  the  oil  is  thoroughly  washed,  wipe  it  quite  I 
dry  with  an  old  cloth,  and  put  it  upside  down  near 
the  fire  to  take  oft'  the  dan;\)S;  let  every  other  part 
lie  done  t'lie  same.      Flannel  and  soap  are   best  to 
Use  for  Uie  ouMide  of  the  lamp.      Be  careful    in  || 


cleaning  the  chimneys  of  the  patent  umps;  and 
also  that  part  which  receives  the  dropjnngs  of  oil; 
for  if  they  are  not  kept  clean  and  free  for  the  air  to 
go  through,  the  lamp  will  never  burn  well. 

Keep  the  cottons  always  clean  and  dry,  as  well 
as  the  stick  to  put  tnem  on.  Choose  them  of  a  fair 
thicki.ess;  not  loose,  but  tight  woven,  firm  and  cut 
even:  do  not  get  too  much'oil  at  oni,e,  as  it  loses 
its  gmdness  by  keeping.  Cut  the  cottons  even, 
and  fill  the  lamps  with  oil  when  trimming  them; 
but  not  so  as  to  run  over.  When  fresh  cottons  are 
put  in  let  the  oil  down,  so  that  they  may  get  well 
soaked,  after  which  put  up  the  part'that 'keeps  the 
oil  up.  Have  a  tin  pot  with  a  long  spout  to  put 
the  oil  in  with,  to  prevent  spil'in'g.  Clean  the 
glass  with  a  damp  sponge  dippeo  iii  whiting;  rub 
it  well,  but  not  hard,  with  a  cloth  or  sott  leather, 
and  finish  it  with  a  clean  linen  cloth,  or  silk  hand- 
kerchief. If  the  brass  part  of  the  glass  lamp  wants 
cleaning,  use  soap  and  flannel,  and  let  them  all  be 
dusted  every  day,  before  r.ghting  them.  If  the 
patent  lamps  be  lighted  up  every  evening,  thev 
should  be  emptied  Oi.ce  a  week;  do  not  put  the  oil 
that  comes  from  them  into  the  jar  with  the  best  oil, 
but  keep  it  separate  to  burn  in  the  common  lamps' 
In  cold  weather  warm  the  oil,  by  putting  the 
lamps  near  the  hall  fii-e,  just  before  lighting  them: 
but  be  careful  in  cari-ying  them  about  the  house 
for  fear  of  spilling  the  oil.  When  lighting  them 
do  not  raise  the  cotton  up  too  high  or  too  quickly, 
so  as  to  smoke  or  crack  the  glasses.  In  frosty 
weather  in  particular,  the  glasses  are  very  easily 
broken  by  a  sudden  transition  from  cold  to  heat. 
Raise  the  cottons  therefore,  gradually,  and  let  the 
glass  get  warm  by  degrees.  Use  wax-tapers,  or 
matches  without  brimstone  for  lighting  them;  but 
not  paper.  If  any  doubt  arises  as  to  the  lamps 
burning  well,  light  them  a  little  before  they  are 
wanted. 

To  clean  candbsticks  and  snuffers. 
If  silver  or  jilated,  care  must  be  taken  that  they 
are  not  scratched  in  getting  off^  the  wax  or  grease: 
therefore  never  use  a  knife  for  that  purpose,  noi 
hold  them  before  the  fire  to  melt  the  wax  or  grease 
as  in  general  the  hollow  part  of  the  candijslicks' 
towards  the  bottom,  is  filled  with  a  composition 
that  will  melt  if  miide  too  hot.  Pour  boilino-  wa- 
ter over  tliem;  this  will  take  all  the  grease  oft' 
without  injury  if  wiped  directly  with  an  old  cloth, 
and  save  the  brushes  from  being  greased:  let  them 
in  all  other  respects  be  cleaned  Tike  thereat  of  the 
plate. 

If  japanned  bed-room  candlesticks,  never  hold 
them  near  the  fire,  or  scrape  them  with  a  knife; 
the  best  way  is  to  pour  water  upon  them  ^lust  hot 
enough  to  melt  the  grease;  then  wipe  them  with  a 
cloth,  and  if  they  look  smeary,  sprinkle  a  little 
whiting,  or  Hour  upon  iheiii,  and  rub  it  clean  otf. 

Be  very  particular  in  cleaning  the  patent  snuf- 
fers, as  they  go  with  a  s[>ring,  and  are  easily  bro- 
ken. The  part  which  shuisup  the  snufting'has  in 
general  a  small  hole  in  it,  where  a  pin  can' be  pm, 
to  keep  it  open  while  cleaning  it;  be  sure  to  have 
them  well  cleaned,  that  the  snutt"  may  not  drop 
about  when  using  them.  The  extinguishers  like- 
wise must  be  well  cleaned  in  the  inside,  and  be  put 
ready  with  the  snuft'eis,  that  the  caiidlesticKS  may 
not  be  taken  up  without  them. 

If  the  sockets  of  the  candlesticks  be  too  large 
for  the  candles,  put  a  piece  of  paper  round  the  end, 
but  do  not  let  it  be  seen  above  the  nozzle  of  the 
candlestick.  Be  particular  in  putting  them  in 
straight,  and  having  clean  hands,  that  they  may  not 
be  dirtied.  Always  light  the  candles  to  burn  oft' 
the  cotton,  before  setlii  ^  them  up;  but  leave  the 
ends  long  enough  to  i>  ghted  with  ease,  when 
wanted. 

2  7/2 


590 


UXIVERSAL  RECEIPT  IJOOh.. 


To  clean  furniture. 

Keep  the  paste  or  oil  in  a  proper  can  or  jar,  that 
:liere  may  be  no  danger  of  upsetting  wlien  using; 
il.  Have  two  pieces  of  wonllen  cloth,  one  for 
rul)l)in;^  it  on,  tiie  other  for  ruijhiny;  it  dry  and 
polishing;  also  an  ohi  linen  clotli  to  finish  with, 
and  a  piece  of  sinootli  soft  cork  to  rub  ou;  the 
stains:  use  a  brush  if  the  )»aste  be  Imrd.  Always 
dust  the  table  well  before  the  oil  or  paste  is  put  on; 
and  if  it  should  be  stained,  rub  it  with  a  damp 
sponge,  and  then  with  a  dry  clo'.h.  If  the  stain 
d  ««  not  disappear,  rub  it  well  with  a  cork  or  a 
brush  the  way  the  wood  grows;  for  if  rubbed  crcss- 
gr.'<in"d,  it  will  be  sure  to  scratch  it.  Be  careful 
to  keep  the  cork  and  brush  free  from  dust  and  | 
«lirt.  When  the  dust  is  cleaned  off  and  the  stains 
have  been  got  out,  put  on  the  oil  or  [)asle,  but  not 
too  much  at  a  time;  rub  it  well  into  the  wood;  if 
oil,  be  as  ([uiek  as  possible  in  rubbing  it  over  the 
table,  and  then  polish  il  with  another  woollen  cloth. 
If  wax,  put  a  little  bit  on  tiie  woollen  cloth,  with 
the  Roger,  or  a  small  stick;  rub  it  well  with  this 
till  the  table  has  a  high  i)Oi.sh,  then  have  another 
cloth  to  finish  it  with.  Be  very  careful  to  have 
the  edges  of  the  table  well  cleaned,  and  the  oil 
and  wax  wtll  rubbed  off. 

The  furniture  which  is  not  in  constant  use  will 
not  require  to  be  oiled  ab  jve  once  a  week:  it  ouirht, 
however,  to  be  dusted  every  day  and  well  rubbed. 
Tables  which  are  used  daily  must  be  well  rubbed 
every  mor:.ing,  and  gi-eat  care  sbouJd  be  taken  to 
remove  all  spots  from  them  particularly  ink:  this 
can  very  easily  be  done,  if  not  left  to  iliy  long,  by 
putting  on  ft  little  salt  of  lemons  with  the  finger. 

When  cleaning  tables  or  chairs,  be  careful  to  I'e- 
move  them  into  the  middle  of  the  room,  or  at  a 
distanee  fi'om  the  wall.  If  the  sideboard,  or  side- 
table  is  fixeil  to  the  wall,  be  still  more  careful  in 
cleaning  it,  and  roll  up  the  woollen  cloth  tight  in 
Uie  hand,  aiid  into  a  3m,dl  compass. 

To  clean  lookinj-gkisses,  mirrors,  &c. 

If  they  should  be  bung  so  high  that  tiiey  cannot 
be  conveniently  reached,  have  a  pair  of  steps  to 
stand  upon;  but  mind  that  they  stand  steady.  I'hen 
take  a  piece  of  soft  sponge,  well  washed  and  clean- 
ed from  every  thing  gritty,  just  (lip  it  into  water 
and  squeeze  it  out  again,  and  then  dip  it  into  some 
spirit  of  wine.  Rub  it  over  the  glass;  dust  it  over 
with  some  powder  blue,  or  whiting  sifted  through 
muslin;  rub  it  lightly  and  quickly  off  again,  with 
a  cloti.:  then  take  a  clean  cliuh,  and  rub  it  well 
again,  and  finish  by  rubbing  it  with  a  silk  handker- 
chief. 

If  the  glass  be  very  large,  clean  one  half  at  a 
time,  as  otherwise  the  spirit  of  wine  will  dry  be- 
fore it  can  be  rubbed  off.  If  the  frames  are  not 
varnished,  the  greatest  care  is  necessary  to  keep 
them  (juile  dry,  so  as  not  to  touch  them  with  the 
sponge,  as  this  will  discolour  or  take  off  the  gilding. 

To  clean  the  frames,  take  a  little  raw  cotton  in 
the  slate  of  wool,  and  rub  the  frames  with  it;  this 
will  take  otl'  all  the  dust  and  dirt  wiliiout  injuring 
the  gihiing.  If  the  frames  are  well  varnished,  rub 
\Xv'm  with  spirit  of  wine,  which  m  ill  take  out  all 
spots,  and  give  them  a  fine  polish.  Varnished 
doors  may  be  done  in  the  same  manner.  Never 
use  any  cloth  to  frames,  or  drawings,  or  unvarni>:h- 
ed  oil  jtainlings,  when  cleaning  and  dusting 
tberu. 

To  brush  clothes.  j 

Have  a  wooden  horse  to  put  the  clothes  on,  and  j 
a  small  cane  to  beat  the  dust  out  of  them;  also  a  ! 
board  or  table  long  enough  for  tliem  to  be  put  their  ! 
whole  length  when  brushing  them.  Have  two  ; 
brushes,  one  a  hard  bristle,  the  other  soft;  use  the  j 
hardest  for  the  gr«at  coals,  and  for  the  others  when  : 
spotted  with  dirt.     Fine  cloth  coats  should  never  I 


be  bruslied  « ith  too  hai'd  a  brush,  {%s  this  will  take 
oif  the  nap,  and  make  them  look  bare  in  A  little 
time.  Be  careful  in  the  choice  of  the  cane;  do 
not  have  it  too  large,  and  be  particular  not  to  hil 
too  hard;  be  careful  also  not  to  hit  the  buttons,  for 
il  nill  scratih  if  not  break  them;  therefore  a  small 
hand-whip  is  the  best  to  beat  with. 

If  a  coat  be  wet  and  sjjotled  with  fiirt,  let  it  be 
(I'-iite  dry  before  brushing  it;  then  rub  ou*  the  spots 
with  the  hands,  taking  care  not  to  rumple  it  in  s.0 
doing.  If  it  want  beating,  do  it  as  before  directed, 
then  put  the  coat  at  its  full  length  on  a  board;  let 
the  collar  be  towards  the  left  hand,  and  the  brush 
in  ne  righl:  brush  the  back  of  the  ^oliar  first,  be' 
tween  the  two  shoulders  ne.xt,  and  then  the  sleeve-» 
kc.  observing  to  brush  the  cloth  the  same  waj- th«« 
the  nap  goes,  which  is  towards  the  skirt  of  the  coa 
When  both  sides  are  proi>erly  done,  fold  them  t' 
gelher;  then  brush  the  inside,  and  last  of  all  th 
collar. 

To  take  out  grease  from  clothes. 

Take  off  the  grease  wiih  the  nail,  or  if  that  can- 
not be  done,  have  a  hot  iron  with  some  thick  browi 
pa])er;  lay  the  ])aper  on  the  part  where  the  greast 
is,  ihen  nut  the  iron  upon  the  spot;  if  the  greast 
comes  through  the  pa|)er,  put  on  another  piece,  till 
it  does  not  soil  the  paper.  If  not  all  out,  wrap  t 
little  bit  of  clotn  or  flannel  round  the  finger,  dip  li 
inlo  spirit  of  wine,  and  rub  the  grease  spot;  tbi: 
will  lake  it  entirely  out.  Be  careful  not  to  havt 
the  iron  too  hot;  try  it  first  on  a  piece  of  white  pa- 
per; if  it  turn  ihe  paper  brown,  or  scorch  it  in  thv 
least,  it  is  too  hot.  If  paint  shoulci  ^et  on  tht 
coats,  always  nave  spirit  of  wine  or  lurpentint 
ready,  this  with  a  |)iece  of  flannel  or  clolh  will  easi- 
ly lake  it  off,  if  not  left  to  get  quite  dry. 
To  pack  glass  or  china. 

Procure  some  soft  straw  or  hay  to  pack  them  in, 
and  if  liiev  are  to  be  sent  a  long  way,  and  are  h'-a- 
vy,  the  iiay  or  straw  shnuld  be  a  little  damp,  which 
will  prevent  them  slipping  about.  Let  the  largest 
and  heaviest  things  be  always  put  undermost  in  iht 
box  or  hamper.  Let  there  be  plenty  of  straw,  ano 
pack  the  articles  tight;  but  never  attempt  to  i)ack 
up  gliss  or  china  which  is  of  much  consequence 
till  it  has  been  seen  done  by  some  one  used  to  l\u 
job.  The  expense  will  be  but  trifling  to  have  ; 
pe;'Son  to  do  it  who  understands  it,  and  the  los; 
may  be  great  if  articles  of  such  value  are  packec- 
up  in  an  improper  manner. 

To  clean  wiuf  decanters. 

Cut  some  brown  pajier  into  very  small  bits,  sc 
as  to  go  with  ease  into  the  decanters;  then  cut  i 
few  pieces  of  soap  very  small,  and  put  some  water 
milk  warm,  into  the  detan'ers,  upon  the  soap  anc 
paper;  put  in  also  a  little  pearl-ash:  by  well  work- 
ing this  about  in  the  ilecanters,  it  will  take  off  the 
crust  of  the  wine  and  give  the  glass  a  fine  polish. 
Where  the  decanters  ha\e  been  scratched,  and  the 
wine  left  to  stand  in  them  a  long  time,  have  a  small 
cane  with  a  bit  of  sponge  tied  tiglit  at  one  end;  by 
putting  this  into  the  decanter,  any  crust  of  the 
wine  may  be  removed.  When  the  liccanters  have 
been  properly  washed,  let  them  be  thoroughly 
dried,  and  turned  down  in  a  proper  rack. 

If  the  decanters  have  wine  in  them,  when  put 
by,  have  some  good  corks  always  at  hand  to  put  in 
instead  of  stoppers;  tliis  will  keep  the  wine  much 
better. 

To  decant  ivine. 
Be  caretul  not  to  shake  or  disturb  the  cruet  when 
moving  it  about  or  drawing  the  cork,  particularly 
port  wine.  Never  decant  wine  without  a  winr 
strainer,  with  some  fine  cambric  in  it  to  prevent 
the  crust  and  bits  of  cork  going  into  the  decanter 
In  decanting  port  wine  do  not  drain  it  loo  near; 
th-ire  are  generally  two-thirds  of •  a  wine   glass  ol 


MISCELLANEOUS. 


39^ 


thick  dregs  in  ef.ch  bottle,  which  ought  not  to  be  | 
put  in:  liiU  in  wliite  winetlieie  is  not  much  set-  I 
tlingi  pniir  it  out  however  slowlv,  and  raise  the 
bottle  njt  gradually;  the  wine  should  never  be  de- 
ciinted  in  a  hurry,  therefore  always  do  it  before  the 
family  sit  down  to  dinner.  Do  not  jostle  the  de- 
c;uiters  against  each  other  when  moving  them  about, 
as  they  easily  break  when  full. 

To  clean  tea  trays. 

Uo  not  pour  boiling  water  over  them,  particu- 
larly on  japanned  ones,  as  it  will  make  the  varnish 
crack  and  pi^el  oft";  but  have  a  sponge  wetted  with 
warm  water  and  a  little  soap  if  tlie  tray  be  very 
dirty;  then  rub  it  with  a  cloth;  if  it  looks  smeary, 
dust  on  a  litile  flour,  then  rub  it  with  a  dry  cloth. 
If  the  pa\)er  tray  gets  marked,  take  a  piece  of 
woollen  cloth,  witli  a  little  sweet  oil,  and  rub  it 
over  the  marks,  if  any  thing  will  take  tliem  out 
this  will.  Let  the  urn  be  emptied  and  the  top 
wiped  dry,  particularly  the  outside,  for  if  any  wet 
bo  surtVred  to  dry  on  it  will  leave  a  mark. 

'  0  ivaih  and  clean  gentlemen's  gloves. 

Wa^h  them  in  soap  and  water  till  the  dirt  is  got 
out,  then  stretch  them   on    wooden   hands,  or  pull 
them   out   in    their   proper   shape.     Never    wring 
ihem,  as  tiiat   puts   them  out  of  form,  and  makes  | 
ihem  shrink;  put  them  one  upon  another  and  press  1 
tlie  water  out.     Then  rub  the  following   mixture 
over   the  outside  of  the  gloves.      If  wanted  quite  | 
yellow,  take  yellow   ochre;   if  quite    white,    pipe  i 
(•lay;  if  between  the  two,  mi.v  a  little  of  each  to-  j 
getlier.     By   proper  mi.\ture  of  these  any   shade  j 
may  be  produced.     Mix  the  colour  with  L°er  or  , 
vinegar.  I 

Let  them  dry  gradually,  not  too  near  the  fire  nor  I 
in  too  hot  a  sun;  when  tliey  are  about  half  dried  ' 
fub  lliem  well,  and  stretcb  tliein  out  to  keep  ihem 
from  shrinking,  and   to  soften  them.     When  they 
Hre    well   rubbed  and  dried,  take  a  small  cane  and 
beat  them,  then   brush   them;  when  this  is  done, 
iron  them  rather  warm,  with  a  piece  of  paper  over 
them,  but  do  not  let  the  iron  be  too  hot. 
/  0  warm  beds. 

Take  all  the  black  or  blazing  coals  out  of  the 
pan,  and  scatter  a  little  salt  over  the  remainder: 
ihis  will  prevent  the  smell  of  sulphur,  so  disagree- 
able to  delicate  persons. 

To  bring  horses  out  of  a  stable  on  fire. 

Throw  the  harness  or  saddles  to  which  they  may 
have  been  accustomed,  over  the  backs  of  the  horses 
in  this  predicament,  and  tliey  will  come  out  of  the 
stable  as  tractably  as  usual. 

To  "iunuge  -water  pipes  in  -winter. 

When  the  frost  begins  to  set  in,  cover  the  water 


then  put  a  hot  iron  upon  it  till  drv.     If  all  the  oil 

should  not  come  out  the  tirst  time,  do  ;t  again; 
and  in  putting  it  on,  let  it  be  well  rubbed  into  the 
stone.  By  doing  it  two  or  three  times  in  this  way 
it  will  come  out. 

'I'o  gat  oil  out  of  boards. 

Mix  together  fuller's  earth  and  so'ip  lees,  and 
rub  it  into  the  boards.  Let  it  dry  and  then  scout 
it  off  with  some  strong  soft  soap  and  sand,  or  us? 
lees  to  scour  it  with.  It  should  be  jiut  on  hot, 
which  may  easily  be  done,  bv  heatir.g  the  lees. 
To  preserve  hats. 

Hats  require  great  care  or  they  will  scon  look 
shabby.  Brush  them  with  a  soft  camel-hair  brush, 
this  will  keep  ihe  fur  smooth.  Have  a  slick  for 
each  hat  to  keep  it  in  its  proi)er  shape,  especially 
if  the  hat  has  got  wet;  put  the  stick  in  as  soon  aa 
the  hat  is  taken  off.  and  when  dry  put  it  into  a  ha! 
box,  particularly  if  not  in  constant  use,  as  the  air 
and  dust  soon  turn  hats  brown.  If  the  ha>  is  very 
wet,  handle  it  as  lightly  as  possible;  wipe  it  dry 
with  a  cloth,  or  silk  handkerchief;  then  brush  it 
with  the  soft  brush.  If  the  fur  sticks  so  close  when 
almost  dry,  that  it  cannot  be  got  loose  with  the 
soft  brushes,  then  use  the  hard  ones;  but  if  the  fur 
still  slicks,  damp  it  a  little  with  a  sponge  dipped 
in  beer  or  vinegar;  then  brush  it  with  a  hard  brush 
till  dry. 

7'o  make  gas  from  coal-tar. 

It  has  been  found  by  experiment,  that  the  coal- 
tar  liquor,  which  is  sometimes  considered  as  waste 
by  those  who  make  gas,  if  mixed  with  dry  saw- 
dust, exhausted  logwood,  or  fustic,  to  the  consis- 
tence of  paste,  and  allowed  to  remain  till  the  water 
has  drained  off;  two  cwt.  of  the  mass,  being  put 
into  the  retort  instead  of  coal,  will  produce  more 
gas,  and  be  less  offensive. 

To  -walk  on  -water. 

An  exhibition  called  walking  on  water,  has  been 
exhibited  by  Mr  Kent  at  Glasgow.  The  apparatus 
is  represented  in  an  engraving;  where  a.  b.  c.  are 
three  holiow  tin  cases,  of  tlie  form  of  ati  oblong 
hemispheroid,  connected  together  by  three  iron 
b;U'S,  at  the  meeting  of  whicli  is  a  seat  for  the  ex- 
hibitor. These  cases,  hlled  with  air,  are  of  such 
magnitude  that  they  can  easily  support  his  weight, 
and  as  a.  b.  and  a.  c.  are  about  ten  feet  and  b.  e. 
about  eight  feet,  he  float.s  \itvs  sleadilj  upon  the 
water.  The  leet  of  the  exnibilor  rest  on  stirrups, 
and  be  attaches  to  his  shoes,  by  leather  belts,  twc 
paddles,  d.  e.  wliich  turn  on  a  joint  when  he  brings 
[lis  foot  forward  to  take  tlie  stroke,  and  keep  a 
vertical  position  when  he  draws  it  back  against  the 

esistiiig  water;  by  the  allernate  action  of  his  feet 


pipes  with  hay  or  straw  bands,  twisted  tight  round  jl  he  is  llius  enabled   to   advance   at   the  rate  of  five 


them.  Let  the  cisterns  and  waler-butls  be  washed 
«mt  occasionally;  this  will  keep  the  water  pure  and 
fresh. 

Ill  pumping  up  water  into  the  cistern  for  the 
water-clobet,  be  v  y  particular,  in  winter  time,  as 
En  general  the  pipes  go  up  the  outside  of  the  house. 
Let  all  the  water  be  let  out  of  the  [lipe  when  done 
pumping;  but  if  tiiis  is  forgotten,  and  it  sbould  be 
frozen,  t  ikt  a  small  giinhlet  and  bore  a  hole  in  the 
pi  e,  a  little  distance  from  the  place  where  it  is 
let  off.  which  will  prevent  its  bursting.  Put  a  peg 
into  the  iiule  when  the  water  is  let  off.  Pump  the 
water  up  into  the  cistern  tor  the  closet  every  murn- 
iiig,  a  ad  once  a  week  take  a  pail  of  water,  ami  cast 
It  into  the  basin,  having  first  opened  tlie  Iraj)  at 
llie  bottom;  ihis  will  clear  the  soil  out  of  llie  pipe. 
To  extnict  lamp-oil  out  of  stone  or  marble  huds. 
&c. 

Mix  well  together  a  pint  of  strong  soap  lees, 
some  fiilkr's  earth  well  dried  and  a  Iiule  pipe  clay. 


jiuunded  fine;  and  lav  c  on  the  part  which  is  oiled;  ^  muile  of  extracliig  and  pi-eserviiig  these  essences 


miles  an  hour. 
To  obtain  the  fragrant  essences  from  tlie  fresh  rindi 
of  citrons,  oranges,  &c. 
Procure  as  many  fresli  citrons  as  will  supply  tne 
required  stock  of  essence;  after  cleaning  off  any 
siieck  in  the  outer  rinds  of  the  fruit,  bie;ik  off  a 
large  piece  of  loaf  sugar  and  rub  the  citron  on  it 
till  the  yellow  rind  is  completely  absorbed.  Tbose 
parts  of  the  sugar  which  are  impregnated  with  the 
essence  are  from  time  to  time  to  be  cut  away  with 
a  knife,  and  put  in  an  earthen  dish.  The  whok: 
being  tbus  taken  off,  Ibe  sugared  essence  Ls  to 
be  closely  pressed,  and  put  by  in  pots;  where  it  is  tc 
be  squeezeil  down  bard;  have  a  bladder  over  the 
paper  by  wbicli  it  is  covered,  and  tied  tightly  up. 
ll  IS  at  any  time  fit  for  use,  and  will  keep  tor  many 
years.  [Exactly  in  the  same  manner  may  be  ob- 
tained and  preserved,  at  the  proper  seasms,  from 
the  fresi'  fruits,  the  essences  of  the  iiiids  of  .Se 
ville     oranges,    lem  ins,    beisramots,    ttc]       'I'his 


30S 


UNIVERSAL  RECEIPT  BOOK. 


\8  superior  to  the  common  pi-actices  of  pcelinsx, 
rasping,  or  grating  oft'  'he  rind,  and  afterwards 
mixing  it  up  with  powdereil  sugar,  &tc. 
r«  ascertain  the  proportion  if  atcohnl  in  -wines, 
beer,  cider,  tmd  other  spirituous  Hquors. 
To  100  parts  in  volume  of  the  liquid  to  be  tried, 
mdd  12  ijarts  of  the  solution  of  sub-acetate  of  lead 
(prepared  as  directed  below:)  a  precipitation  en- 
sues, which  bv  a  sligi.t  agitation  is  rendered  gene- 
ral. On  filtering,  a  colourless  liquid  containing 
the  alcohol  is  procured.  By  mixing  with  this  diy 
and  warm  carbonate  of  potass,  (calcined  pearl- 
ash)  as  long  as  it  is  dissolved,  the  water  is  sepa- 
rated from  the  alcohol.  The  latter  is  seen  floating 
above  in  a  well  marked  stratum;  the  quantity  of 
iwhich  can  be  estimated  at  once,  in  a  measure  tube. 
To  prepure  the  solution  of  sub-acetate  of  lead. 
Boil  15  parts  of  pulverized  (and  calcined)  li- 
tharge, with  10  of  acetate  of  lead,  in  200  of  water, 
for  20  minutes,  anu  concentrate  the  liquid  by  slow 
evaporation  to  one  half;  it  must  be  kept  in  well- 
corked  phials,  quite  full. 

To  determine  whether  -uiheat  four,  or  bread  be 
adulterated  with  chalk. 
Mix  with  the  flour  to  be  tried,  a  little  sulphuric 
acid;  if  chalk  or  whiting  be   present,  an  efferves- 
eence  (arising  from  the  discharge  of   the  carbonic 
acid  ot  the  chalk)  will  take  place;  but  if  the  flour 
oe  pure,  no  effervescence  is  produced. 
Another  method. 
Pour  boiling  water  on  some  slices  of  bread,  and 
then  pour  into  the  water  a  little  sulphuric  acid;  if 
there  be  any  chalk  in  the  bread,  an  effervescence 
will  ensue  as  before;  but  if  none  be  in  it,  no  efl^er- 
vescence  will  take  place. 

Cliemical  tests— for  ^old. 
To  a  diluted  colourless  soluiion   of  nitro-muri- 
ate  of  gold  add  a  few  drops  of  a  solution  of  any  salt 
of  tin — or  stir  the  solution  of  gold  with  a  slip  of  j 
metallic  tin;  in  either   case,  the  production   of  a  ] 
beautiful  purple  or  port  wine  colour  will  be  the 
immediate  result.     If  the   mixture  is  allowed  to 
settle,    it   becomes   colourless,    a    purple   powder 
(which  is  an  oxide  o*"  gold  c  mbined  with  a  little 
tin)  being  precipitated.     This  powder  is  employed 
in  the  painting  of  china,  and  is  called   the  purple 
precipitate  of  Cassius. 

For  silver. 
Let  fall  a  drop  of  a  solution  of  nitrate  of  silver 
into  a  glassful  of  water,  and  add  to  it  a  grain  of 
common  salt.     Mutual  decomposition  of  the  salts 
will  take  place,  and  muriate  of  silver  (in  the  fonm 
of  a  white  powder)  v/ill  be  precipitated. 
for  copper. 
Add  a  few  drops  of  a  solution  of  nitrate  of  cop- 
per to  a  test  glass  of  water — the  mixture  will   be 
colourless;  pour  into  it   a   little  liquid  ammonia — 
the  mixture  will   then  assume   a  fine  deep  blue 
colour. 

To  preserve  pictures  from  decaij. 
To  strengthen  a  decayed  canvas  and  to  preserve 
sound  canvas  from  decaying,  let  the  back  of  ever}' 
picture  receive  two  or  three  good  thick  coats  of 
white  lead,  or  wliale\er  other  cheap  pigment  is 
most  reconimendable  for  tenacity  and  strength.  In 
pictures  whicli  may  henceforth  be  produced  every 
pai-.iter  should  take  care  to  have  fiis  canvas  well 
backed  with  a  strong  coaling  of  p-iint,  previously 
to  its  being  nailed  to  the  frame,  to  secure  it  in 
eveiT  part  from  dainji,  mould,  and  nnUlew.  In 
cons"e([uence  of  this  precaution,  his  piece  may  be 
preserved  one  or  two  centuries  longer  than  any 
other  contemporary  pictures  whose  backs  are  na- 
ked canvas. 

To  prepare  soda  -water. 
Soda  water  is  prej.ared  ^Irom  powders)  precisely 
ni  the  same  manner  as  ginger  beer,  except   that, 


instead  of  the  two  pcwders  there  mentioned,  tlK 
two  following  are  used:  for  one  glass  30  gi-anis  ot 
carbonate  of  soda,  for  the  other  25  grains  of  tarta- 
ric (or  citric)  acid. 

To  prepare  ginger  beer  powde's. 
Take  2drachinsoffine  loaf  sugar,  8  grains  of  giii- 
ger,  and  26  grains  of  carbonate  of  ()Otass,  all  in  firt- 
powder;  mix  them  intimately  in  aWedgwood's  ware 
mortar.  Take  also  27  grains  of  citric  or  tartaric 
acid,  (the  first  is  the  pleasantest  but  the  last  the 
cheapest).  The  acid  is  to  be  kept  separate  fron; 
the  mixture.  The  beer  is  prepared  from  the  pow- 
ders thus:  take  two  tumbler  glasses,  each  half  filled 
with  water,  stir  up  the  compound  powder  in  one 
of  them,  and  the  acid  powder  in  the  other,  then 
mix  the  two  liquors;  an  effervescence  takes  place, 
the  beer  is  prepared  and  may  be  drank  off. 

The  effervescence  is  occasioned  by  the  discharge 
of  the  carbonic  acid  of  the  carbonate  of  potass.  If 
the  beer  is  allowed  to  stand  for  a  few  minutes  it 
becomes  flat;  this  is  owing  to  its  having  lost  all  its 
carbonic  acid.  The  cost  of  these  powders  is  eight- 
pence  a  dozen  sets. 

To  determine  whether  water  be  hard  or  soft. 
To  ascertain  whether  or  not  water  be  fit  for  do- 
mestic purposes,  to  a  glassful  of  the  water  add  a 
few  drops  of  the  solution  of  soap  in  alcohol.  If  the 
water  be  pure  it  will  continue  limpid,  if  impure, 
white  flakes  will  be  formed. 

7  0  detect  copper  in  pickles  or  green  tea. 
Put  a  few  leaves  of  the  tea,  or  some  of  the 
pickle,  cut  small,  into  a  phial  with  2  or  3  drachms 
of  lip  Jid  ammonia,  diluted  with  cne  half  the  quan- 
tity of  water.  Shake  the  phial,  when,  if  the  most 
minute  portion  of  copper  be  present,  the  liquid 
will  assume  a  fine  blue  colour. 

7  0  make  patent  cement. 
A  mixture  of  lime,  clay,  and  oxide  of  iron,  se- 
parately calcined  and  reduced  to  fine  powder,  are 
to  be  intimately  mixed.  It  must  be  kept  in  close 
vessels  and  mixed  with  the  requisite  quantity  ot 
water  when  used.  This  cement  is  useful  for  coat- 
ing the  joinings  of  the  wood  of  which  the  pneuma- 
tic trough  is  composed,  in  order  to  render  it  water 
tight;  and  for  other  purposes  of  a  like  nature 
7  0  preserve  phosphorus. 
Keep  it  in  places  w.iere  neither  light  nor  heat 
has  access.  It  is  obtained  from  druggists  in  rolls 
about  the  thickness  of  a  quill;  these  are  put  into  a 
phial  filled  w  iih  cold  water,  which  has  been  boiled 
to  expel  air  from  it,  and  the  phial  is  inclosed  in  an 
opaque  case. 

To  make  gtrnponvder. 
<      Pulverize    separately  5    drachms   of  nitrate  of 
'  potass,  1  of  sulpiiur,  and  1  of  newly  burnt  charcoaL 
I  Mix  them  together  with  a  little  water  in  a  mortar, 
so  as  to  make  the  eompoimd  into  a  dough,  which 
must  be  rdlled  out  into  round  pieces  the  thickness 
'  of  a  pin,  between  two  boards.     Lay  a  f"w  of  these 
I  pieces   together  and   cut   then    with   a  knife   into 
small  g^rains,  which  are  to  be  plateil  on   a  sheet  ot 
paper  in  a  warm  place  to  dry.     During  granulation 
the  dorgh  must  be  prevented  sticking  to  the  boju-d 
by  rubbing  on  it  a  little  of  the  dry  conipoimd  pow- 
der.    The  explosion   takes  place  in    consequence 
of  the  generation    of  a  large  quantity  of  virions 
gases. 

To  produce  instantaneous  light. 
Put  a  little  pliDsphorus,  dried  on  blotting  paper, 
into  a  small  phial,  heat  the  ])hial  by  placing  it  in  a 
ladle  of  hot  sand,  and   turn   it    round   sj  that  the 
melted  phosphorus  may  adhere  to  its  sides.     Cork 
the  phial  closely  and  it  is  prepared. 
Another. 
Mix   one  pait  of  flower  of  sulphur  with  eight 
parts  'if  obisphorus.     On   putting  a  common  sul- 
phur mal«'.l»  into  this  fiie  bottle,  stilting  it  about  I 


MISCEl-LANEOUS. 


rjg.^ 


fittle  and  then  withdrawing  it  into  the  air  it  will 
take  fii-f.      Sr>nii-tiim'S,   liowever,    it   is   found   ne- 
(VssHi'v  to  rub  the  match,  when   withih'awn   from 
♦he  [ihiijl,  on  a  cork  hefore  it  will  iiitlame. 
Instciittaneoiia  litrht  boxes. 

Theiiqniil  is  concentrated  sul|iluiric  acid.  The 
hottle  coiilaininn;  it  is  never  ojiened  except  when  it 
is  to  !)e  used;  for  tlie  acid,  when  exposed  to  the 
air,  imhil)es  moisture  very  rapidly  and  is  soon 
S])oiled.  Tile  matches  are  prei)ared  3  follows: 
— the  ends  of  some  small  slips  of  lii;hl  wood  are 
di|)pe<l  into  a  strona;  solution  o>  gum,  and  atter- 
wai'ils  into  the  mixture  of  chlorate  of  potass  and 
sulphur,  prepared  hv  rulilsing  2  grains  of  the  tor- 
mer  into  a  fine  ])owder  in  a  mortar,  and  adding  1 
grain  of  flowers  of  sulphur,  then  mixing  them  very 
accurately  hv  well  triturating  them  in  the  gentlest 
possible  manner. 

The  powder  is  fastened  to  the  wood  by  the  gum, 
wid  the  matches  when  dry  are  fit  for  use.  Then 
take  one  and  dip  it  into  the  liquid,  upon  whit.l  it 
takes  tire. 

Ciiriont  mode  of  silvering'  ivory. 

Immerse  a  small  slip  of  ivory  in  a  wea.v  solution 
(jf  nitrate  of  silver,  and  let  it  remain  till  the  solu- 
tion has  given  it  a  deep  yellow  co'our;  then  take  it 
out  and  immerse  it  in  a  tuml)ler  of  clear  water, 
mid  exp  se  it  in  the  water  to  the  rays  of  the  sun. 
In  about  three  hours  the  ivory  acquires  a  black  co- 
lou!-;  but  the  black  surface  on  being  rubbed,  soon 
becomes  changed  to  a  brilliant  silver. 

To  ma'.e  ink  for  printinir  on  linen  -with  types. 

Dissolve  1  part  of  aspiiallum  in  four  parts  of  oil 
of  turpentine,  and  add  lainp-bl  ck,  or  black-lead, 
III  fine  powder,  in  sufficient  quantity  to  render  the 
ink  of  a  proper  consistence  for  printing  with  types. 
To  estimate  the  distance  or  danger  of  a  thunder- 
cloud. 

From  a  knowledge  of  the  velocity  with  which 
SCTind  travels,  the  distance  of  a  thunder-cloud,  or 
of  a  gun  fi  i(\  on  board  a  ship  at  sea,  even  in  the 
night  time,  may  be  very  accurately  deduced,  lii 
the  first  case,  tbe  period  of  time  between  seeing 
the  liglitning  and  hearing  the  tliunder  must  be  ta- 
ken, and  if  a  stop-watch,  or  pendulum,  is  not  at 
lian<l,  the  pulse  may  be  used;  for  the  pulsations  of 
H  healthy  adult  approach  so  near  to  seconds,  that 
in  tbe  time  of  four  or  five  of  them  no  very  sensible 
wror  can  ar'se.  Multiply  the  number  by  1142 
feet,  tlie  distance  through  which  sound  moves  in  a 
second. 

Improved  mi-thod  of  binding  school  books. 

When  the  bonks  have  been  cut,  coloured,  and 
hacked,  cut  oft'tiie  part  of  the  bands  intended  to  be 
iaced  to  the  [lasteboarcls,  and  glue  on  the  back  a 
piece  ot  strong  smooth  linen  cloth,  which  must 
reach  wiihin  half  an  inch  of  the  bead  and  foot, 
turning  on  the  siiles  about  an  inch:  paste  the  boards 
(Bi  each  side  of  the  cloth,  fixing  them  close  in  at 
the  groove,  and  give  th-j  books  a  firm  pressing  in 
the  standing  press  till  dry.  Square  llie  boards, 
glue  the  backs,  and  cover  and  finish  the  books  in 
the  usual  manner 

This  method  will  secure  and  give  strength  to 
the  ioints,  so  as  effi-ctually  to  prevent  the  lei>  ler 
from  bre:iking,  and  require  no  more  time  tban  lac- 
ing in  the  bands.  The  edges  may  now  be  colour- 
ed, sp/inkled,  or  marbled,  as  required. 
To  cover  books  with  leathtr. 

Immerse  the  lealber  in  water;  after  which  wring 
it,  and  stretch  it  on  a  board;  place  the  book  with 
the  boards  extended  thereon,  and  cut  out  the  cover 
allowing  about  half  an  inch  larger  than  the  book, 
ia  turn  over  the  insido  of  the  pasteboards.  Fare 
the  edge  of  t!ie  cover  very  thin  all  round,  on  a  mar- 
ule  slab,  and  paste  it  well;  glue  the  back  of  the 
uook,  and  spread  the  cover  0""  the  board. 
2  Z 


Let  the  pasteboards  he  properly  squared  and 
even;  put  the  book  on  the  cover,  whicli  draw  on 
vei'y  tight.  l{ub  the  cover  smooth  with  a  folding 
slick,  and  turn  it  over  on  the  insiile  of  thr-  paste- 
hoards  on  tbe  fore  edge.  'I"he  corners  on  the  in- 
side must  be  cut  and  ni  ally  pressed  down;  tie  a 
|)iece  of  thread  round  the  book,  between  the  boards 
and  the  head-bands,  draw  up  the  leather  on  the 
back,  if  necessary,  to  cover  tlie  toji  of  the  head- 
bands; rub  the  back  very  smooth  with  a  fiat  fold- 
ing stick,  and  [ilace  it  at  a  distance  from  the  fii-e 
to  dry. 

liough  calf  must  be  damped  on  the  grain  side 
with  a  sponge  and  water  ()efore  pasting  and  co- 
vering. 

Russia  leather  must  he  well  soaked  in  water  for 
an  hour,  taken  out,  well  be'^ten,  and  .^ubbed;  after 
which  the  paste  must  be  well  worked  into  the  flesh 
side  before  covering. 

Morocco  must  be  grained  by  rubbing  it  on  a 
board,  with  the  grain  side  inside,  and  after  being 
pasted,  left  to  soak  for  a  quarter  of  an  hour,  and 
the  cover  to  be  drawn  on  with  a  piece  of  woollen 
cloth  to  i)reserve  the  grain. 

lioan  may  be  either  soaked  in  water  or  left  t<» 
soak  when  pasle<i. 

Half  bound  books. 

These  must  be  forwarded  in  boards,  the  half 
cover  and  corners  well  pared  on  the  edges,  tied 
round  the  head-bands,  and  before  putting  on  the 
marble  paper,  tlie  edges  must  be  bi.i'nished. 

All  whole  bound  !)ooks   should    be   pressed  be- 
tween  two   pressing   boards   of  the   same  size,  to 
make  the  cover   more    smooth,    and   to  give    tlie 
joints  neatness  at  the  back. 
To  preserve  cabbages  and  other  esculent  vegeti^ 

bleu  fresh  during  a  sea  voyage,  or  a  sevei'e  iviiu 

ter. ' 

Cut  the  cabbage  so  as  to  leave  about  two  inches 
or  more  of  the  stem  attached  to  it;  after  which, 
scoop  out  the  pith  to  ai)0Ut  the  depth  of  an  inch, 
taking  care  not  to  wound  or  bruise  the  rind  by  the 
operation.  Susjiend  the  cabbages  by  means  of  a 
cord,  tied  round  the  stem,  so  that  that  ])ortion  of 
it  from  which  the  pith  is  taken  remain  uppermost, 
which  regularly  fill  every  morning  with  fresh  water. 
By  this  simple  method,  cab1>ages,  cauliflowers, 
brocoli,  8tc.  may  be  preserved  fresh  during  a  long 
voyage,  or,  in  a  severe  winter,  for  domestic  use. 
To  manufacture  salt  by  evaporation  on  faggots. 

This  method,  according  to  Air  Hakewell,  is  prac- 
tised with  great  success  at  Montiers,  in  the  Tar- 
ranties.  There  are  four  eva[iorating  houses;  the 
fir"'*  and  second  receive  the  impregnated  water 
from  the  reservoir,  and  evaporate  one  half  of  the 
water.  They  are  350  yards  long,  25  feet  high,  and 
7  feet  wide,  uncovered  at  the  top.  They  consist 
merely  of  a  frame  of  wood,  composed  of  upright 
posts,  30  inches  from  each  other,  strengthened  by 
cross  bars,  and  supporteii  by  stone  buttresses,  un- 
der which  are  troughs  to  receive  the  water.  These 
frames  are  filled  with  double  rows  of  blackthorn 
faggots,  placed  loosely,  so  as  to  admit  air,  and  sup- 
ported by  transverse  pieces  of  wood.  The  water 
is  raised  above  the  faggots,  and  made  to  fall  upon 
them,  through  holes,  in  a  gentle  shower.  It  ii 
then  raised,  and  mai'e  to  fall  in  like  manner,  till, 
by  evaporation,  it  is  reduced  to  half  its  original 
quant'ty.  It  is  afterwards  thrown  in  like  manner 
over  Iviggots  in  a  third  liouse,  covered,  to  protect 
it  from  rain,  till  it  is  reduced  to  l-7tli  of  its  ori- 
ginal quantity.  The  fourth  house  requires  to  be 
only  70  yards  long.  It  is  afterwards  carried  into 
pans  for  boiling,  and  tiie  salt  is  crystallized  in  the 
usual  manner — 8000  hogsheads  at  Montiers  are, 
by  the  first  two  processes,  reduced  to  4,000;  by  the 
third  to  1,100;  and  by  the  fourth  to  550  hogsheada 


394 


'CrNI\T=iRSAL  RECEIPT  BOOK. 


which  latter  contain  22  per  cent,   of  sail.     The 
foggots  are  cliaiigeil  every  four  or  five  years. 
To  cool  worts  in  brexving. 

Let  the  worts  i)ass  tlirougli  a  pipe,  turned  like 
ihe  worm  of  a  still,  and  let  the  worm  be  immersed 
in  any  running  water.  Carry  the  l)ipe  at  the  lower 
(md  of  itie  worm,  into  anollier  vessel,  lower  than 
the  Si-st,  and  it  will  re-discharge  itself  at  a  tem- 
perature adapted  to  immediate  fermentation. 
To  preserve  eggs. 

Hang  tliem  by  hooks  in  strong  cabbage-nets,  and 
very  day  iiookthem  on  afresti  mesh,  so  as  thereby 
O  turn  the  eggs. 

To  boil  potatoes  mealy. 

Select  t'lem  of  an  uniform  size,  and  pour  over 
them  cold  wat^r,  in  an  uncovered  pot  just  sufficient 
to  cover  them.  Wlien  this  tirst  water  nearly  boils, 
pour  it  oft",  and  replace  it  with  a  similar  quantity 
of  salted  cold  water.  They  will  thus  be  mealy, 
and  no'  cracked.  The  prongs  of  a  fork  will  prove 
when  they  are  done. 

To  presei~ve  potatoes. 

Large  quantities  may  be  cured  at  once,  by  put- 
ting them  into  a  basket  as  large  as  the  vessel  con- 
taining the  boiling  water  will  admit,  and  then  just 
dii)ping  them  a  raiimte  or  two  at  the  utmost.  The 
gei-m,  which  is  so  near  to  the  skin,  is  thus  killed, 
without  injnritig  the  potatoe;  and  in  this  way  se- 
veral tons  ujight  be  cui'ed  in  a  few  hours.  They 
should  then  be  dried  in  a  warm  oven,  and  laid  up 
in  sacks  or  casks,  secure  from  the  frost,  in  a  dry 
place. 

Jlnother  method. 

Another  mode  of  |)reserviug  this  valual)ie  root, 
is  first  to  peel  them,  then  to  grate  them  down  into 
a  ijulj),  which  is  put  into  coarse  cloths,  and  the 
water  s(pieezed  out  by  putting  them  into  a  com- 
mon press,  by  which  means  they  are  formed  into 
flat  cakes.  These  cakes  are  to  be  well  dried  and 
preserved  for  use  as  required.  This  is  an  excel- 
lent and  ingenious  mode  of  preserving  potatoes, 
although  attended  with  too  much  trouble  on  the 
large  scale. 

I'o  choose  the  time  for  cutting  wheat. 

The  cutting  of  gi-ain  should  be  commenced 
whenever  the  straw  immedi;Uely  below  the  ear  is 
so  dry  that  on  twisting  it  no  juice  can  be  expressed, 
frr  then  the  grain  cannot  imi)rove,  as  the  circula- 
tion of  juice  to  the  ear  is  stopped.  It  matters  not 
that  the  stalk  below  is  green.  Every  hour  that  the 
grain  stands  uncut,  alter  passing  this  stage,  is  at- 
tended with  loss. 

To  cfjoose  a  carpet. 

Alwavs  select  one  the  figures  of  which  are  snn'ill; 
for  in  this  case  the  two  webs  in  which  the  carpet- 
ing consists,  are  always  much  closer  interwoven 
than  in  carpets  where  la.'ge  figures  upon  ample 
crounds  are  represented. 

Renovation  of  manuscripts. 

Take  a  hair  pencil  and  wash  the  part  which  has 
been  effaced  with  a  f  dution  of  prussiale  (<f  potash 
in  water,  and  the  writing  will  aga.u  appear  if  the 
paper  has  not  been  destroyed. 

Russian  mode  of  making  biUter. 

The  |)rocess  consists  in  boiling  (or  rather  that 
species  of  bo'ling  called  simmering)  the  railk  for 
tlie  space  of  fitleei!  minutes,  in  its  sweet  stute — 
observing,  at  liie  same  time,  not  to  use  sufiicient 
ileal  to  burn  the  milk;  it  is  then  churned  i:i  the 
usual  manner.  This  pi'ocoss  produces  butter  im- 
mediately, and  of  a  quality  far  superior  to  that 
mad  :  from  railk  which  has  undergone  vinous  fer- 
mentation; and  in  addition  to  its  superior  flavour, 
it  will  preserve  its  ([ualilies  much  longer  than  that 
made  in  the  ordinary  mode.  Another  advantage 
IS,  tnal  the  milk,  being  left  sweet,  is  possessed  of 
klmost  the  same  value  for  ordinary  purposes,  and 


more  healthy,  •\s  the  boiling  or  scalding  desttorj 
whatever  animalculse  it  may  have  contained. 

In  winter  it  would  be  advantageous  to  have  the 
milk  scalded  in  vessels  calculated  to  stand  in  the 
kettle  or  boiler,  by  which  mode  the  danger  of 
burning  the  milk  will  be  avoided;  for  milk  only 
burns  on  the  edges  of  its  surface,  or  where  it  comes 
in  contact  with  the  sides  of  the  vessel  in  which  it 
is  healed,  which  is  obviated  by  placing  kettles  oivi 
within  th  other. 
Great  saving  of  hops,  by  substituting  gentian  root^ 

The  pro[)ortion  of  gentian  root  to  each  busirt;! 
of  mall  varies  from  one  ounce  to  an  ounce  and  a 
half,  to  which  it  would  be  advantageous  to  add  a 
quarter  ot  a  pound  of  hops.  The  gentian  root  is 
merely  sliced  and  placed  in  the  boiling  wort  pre- 
cisely in  the  same  manner  that  hops  usually  ai-e 
— the  flavour  is  fully  equal;  and  the  price  conside- 
rably unuer  the  chai-ge  for  the  hop,  the  gentian  not 
costing  more  than  l^d.  per  oz. 

Cure  of  rheumatism. 

Take  cucumbers,  when  full  grown,  and  put  them 
into  a  pot  with  a  little  salt;  ihen  yiut  the  pot  over  a 
slow  fire,  where  it  should  remain  for  about  an 
hour;  then  take  the  cucumbers  and  press  them,  the 
juice  from  which  must  be  put  into  bottles,  corked 
up  tight,  and  placed  in  the  cellar,  where  they 
should  remain  for  about  a  week;  then  wc  a  flannel 
rag  will!  ihe  liquid,  and  apply  it  to  the  parts  af- 
fected. 

For  the  cure  of  violent  itching  of  the  feet  from  i/t- 
cipient  chilblains. 

One  part  of  muriatic  acid,  mingled  with  seven 
parts  of  water,  with  which  the  feet  must  be  well 
rubbed  for  a  night  or  two  before  going  to  bed. — 
This  application  must  be  made  before  the  skin 
j  breaks.  It  will  prevent  the  further  progress  of  the 
chilblains.  The  feet  may  be  a  li'tle  tender  for  a 
short  lime,  but  this  slight  inconvenience  will  soon 
disa[)pear. 

'To  presei~ve  substances  by  heating  it   well  closea 
vessels. 

This  mode  of  preserving  vegetables  as  well  as 
animal  food,  directs  that  the  substances  to  be  pre- 
served are  to  be  put  into  strong  glass  bottles,  with 
necks  of  a  proi)er  size,  corked  with  the  greatest 
care,  luted  with  a  mixture  of  lime  and  soft  cheese 
spread  on  rags,  and  the  whole  bound  down  with 
wires  across  it;  the  bottles  are  then  inclosed  sepa- 
rately in  canvas  bags,  and  put  into  a  copper  of 
water,  which  is  gradually  heated  till  it  boils,  and 
thus  kept  until  il  is  presumed  that  the  substances 
are  as  it  were  boiled  in  their  own  water.  Meat 
or  poultry  ought  to  be  three  quarters  boiled  or 
roasted  before  it  is  put  into  the  bottles;  the  whole 
is  then  lett  to  cool,  tl>e  bottles  taken  out,  and  care- 
fully examined  before  they  are  laid  by,  lest  they 
should  have  cracked  or  the  lute  given  way.  Tht: 
patentees  use  stone  jars,  and  tin  boxes  soldered  up, 
instead  of  glass  bottles. 

'I'o  frame  a  polygraph,  or  instalment  for  writing 
two  letters  at  once. 

In  this  instrument,  two  |)ens.  and  even  three  if 
necessary,  are  joinecl  to  each  other  h\  sli[>s  of 
wood  acting  upon  the  pivot;  one  of  these  pens 
cannot  move  without  drawing  the  other  to  follow 
all  its  movements;  the  rules  are  inflexible,  and 
they  preserve  in  all  their  positions  the  parallelism 
wliiJi  is  given  by  uniting  them.  The  movements 
of  one  of  these  pens  are  identically  the  same  ai 
those  of  tlie  other;  the  characters  traced  by  ll.« 
first  are  tlie  e.xact  counterpart  of  those  which  the 
second  has  formed;  if  the  one  rise  above  the  paper 
and  cease  to  write,  or  rather  if  it  make  a  scratch, 
or  advance  towards  tne  ink  bottle,  the  other,  faith- 
ful to  tiie  movements  which  are  transmitted  to  \t 
by  the  species  of  light  wood  which  directs  il,  eithej 


MlSCEl-LANEOUS. 


S'j! 


rises  01  scratches  or  draws  ink,  and  ihal  u  ithniit 
liavinor  occasion  to  give  anv  particular  attention  to 
It.  Tlie  cnp\  is  made  o'  Uself,  and  without  ever 
tliinicing  of  it. 

The  pol)";»t'apli  is  not  expensive;  it  is  used  witli- 
out  difficulty,  and  alnv  st  uitli  tlie  same  facility  as 
in  ordiiijiiy  writing.  The  construction  is  as  sim- 
ple as  it  is  convenient;  all  the  parts  are  collected 
so  as  to  he  taken  to  pieces  and  put  up  again  very 
easily.  Its  size  ariniits  of  its  taking  every  desira- 
ble position,  horizontal,  perpendicular,  or  obi'  ,ue, 
according  to  the  application  which  is  made  of  it, 
and  the  piece  of  furniture  to  which  it  is  to  he  adapt- 
ed; for  it  may  he  fixed  to  a  drawer,  a  desk,  an  ink- 
stand, an  easel,  or  simply  laid  U[)on  the  table;  it  is 
generall)  accompanied  bv  a  drawer,  and  a  case  of 
the  form  and  bulk  of  an  ordinary  desk. 
'J'o  extingmsh  a  recent  fire. 
A  mop  and  a  pail  of  water  are  generally  the 
.nost  efficacious  remedies;  but  if  it  has  gained 
bead,  then  keep  out  the  air,  and  remove  all  asc*  nd- 
ing  or  perpendicular  combustibles,  up  which  the 
fire  creeps  and  incn  ases  in  force  as  it  rises. 
V'o  escafje  from  or  go  into  a  house  on  fi<'e. 
Creep  or  crawl  with  y-'ur  face  near  the  gi'ound, 
and  although  the  room  be  full  of  smoke  to  suftbca- 
tion,  yet  near  the  floor  the  air  is  pure,  and  may  be 
breathed  with  safetj'.  The  best  escape  from  upper 
windows  is  a  knotted  rope,  but  it  a  leaf  is  una- 
voidable, then  a  beil  sh  ,uld  be  thrown  out  first,  or 
beds  prepared  for  the  purpose. 

Substitute  for  Sti.ioii  cheese. 
Families  ma)'  produce  their  own  Stilton  by  the 
following  simiile  process: — 'To  the  new  milk  of 
the  cheese-making  morning,  add  the  cream  from 
that  of  the  preceding  evening,  together  with  the 
rennet,  watching  the  full  separation  of  the  curd, 
which  must  be  removed  from  the  whey  without 
breaking,  and  placed  in  a  sieve  un''l  of  such  a  con- 
sistence as  to  bear  being  lifted  up  and  i)laced  in  a 
hoop  that  will  receive  it  without  much  ])ressure. 
The  cheese  as  it  tiries  will  shrink  up,  and  must 
therefore  be  placed  from  time  to  time  in  a  tighter 
hoop,  and  turned  daily  until  it  acquires  the  proper 
degree  of  consistence  for  use  or  keeping. 
'I'o  imitate  Parmesan. 
Let  the  day's  milk  he  heated  to  the  degree  ■■f  120 
degrees  of  Fahi'enheil,  then  remo\ed  trom  the  fire 
until  all  motion  ceases.  Put  in  the  rennet,  allow 
an  hour  for  the  coagulation,  after  which  set  the 
curd  on  a  slow  fire  until  heated  to  150  degrees, 
daring  which  the  curd  separates  in  small  lumps. 
A  few  pinches  of  saffron  are  then  thrown  in  to- 
gel'.ier  with  colJ  water  sufficient  to  reduce  it  in- 
stantly to  a  bearable  heat,  when  the  curd  is  collect- 
ed by  passing  a  cloth  beneath  it,  and  gathering  it 
up  at  the  ••irners.  Place  the  curd  in  a  circle  ot 
wood  without  a  bottom;  lay  it  on  a  tab.e  covered 
by  a  round  piece  of  wood,  pressed  down  by  a  heavy 
stone.  The  cheese  will  acquire  sufficient  consis- 
tence in  the  course  of  a  night  to  bear  turning,  when 
the  upper  side  is  to  be  rubbed  with  salt,  and  con- 
tinued alternately  for  40  days. 

In  Italv  the  outer  crust  is  next  cut  ofT,  and  the 
new  surface  varnished  witVi  linseed  oil:  but  that 
may  well  be  omitted,  as  well  as  colouring  one  side 
of  it  red. 

To  -white  -wash. 
Put  some  lumps  of  quick  lime  into  a  bucket  of 
cold  water,  and  stir  it  about  till  diss(jlved  and  mi.x- 
ed,  after  which  a  brush  with  a  large  bead,  and  a 
long  handle  to  re:ich  the  ceiling  of  the  room,  is 
used  to  spreail  it  thinly  on  the  walls,  iSc.  WLeii 
dry,  it  is  beautifully  white,  but  its  known  cheap- 
ness has  induced  the  plasterers  to  substitute  a  mix- 
lure  of  glue  sizt!  and  whiting  for  the  houses  of  their 
opulent  custom<;rSj  and  this,  when  once  used,  pre- 


cludes the  employment  of  I'-nie- washing  ever  aftei 
for  the  latter,  when  laid  on  whiting,  becomes  yc. 
low. 

White  washing  is  an  admirable  manner  of  reri 
dering  the  dwellings  ot  the  pour  clean  and  whole, 
some. 

I'o  pre\.ient  the  smoking  of  a  lamp. 

Soak  the  wick  in  strong  vinegar,  aii<l  drv.t  we!, 
before  you  use  it;  it  will  then  bni'n  both  sweet  ami 
pleasant,  and  give  much  satisfaction  for  the  trifling 
trouble  in  pre|)aring  it. 
Easy  mode  of  taking  impressions  from  coins,  £Jc. 

A  very  easy  and  elegant  way  of"  taking  the  im- 
pressions of  medals  an('  coins,  not  generally  krown 
is  ^nus  described  by  Dr  Shaw: — Alelt  a  little  isin 
glass  glue  with  brandy,  and  pour  it  thinly  over  the 
medal  so  as  to  cover  its  whole  surface;  let  it  re- 
main on  for  a  day  or  two,  till  it  is  thoroughly  dried 
and  hardened,  and  then  taking  it  off  it  will  be  fine, 
clear,  a;id  as  hard  as  a  piece  of  Muscovy  glass,  and 
will  have  a  very  elegant  impression  of  the  coin.  It 
will  also  resist  the  effects  of  damp  air,  which  oc- 
casions all  other  kinds  of  glue  to  S'ften  and  bend 
if  not  prepared  in  this  way. 

Paste  for  sharpaiing  razors. 

Take  oxide  of  tin  levigated,  vulgarly  termed 
prepared  putty,  one  ounce;  saturated  solution  of 
oxalic  acid,  a  sufficient  (juantity  to  form  a  paste. 
This  composition  is  to  be  rubbed  over  the  strop, 
ind  when  dry  a  little  water  may  be  added.  The 
oxalic  acid  having  a  great  attachni^-nt  for  iron,  a 
little  friction  with  this  powder  gives  a  fine  edge  to 
the  razor. 

»-?  natural  tlentifrice. 

The  common  strawberry,  is  a  natural  dentifrice, 
and  its  juice,  without  any  preparation,  dissolves 
the  tartareous  incrustations  on  the  teeth,  and  makes 
the  breath  sweet  and  agreeable. 

To  make  glass  Jars  look  like  china. 

After  paintin,;  the  figures,  cut  them  out,  so  that 
none  of  the  white  of  the  paper  remains,  then  take 
some  thick  gum-arabic  water,  pass  it  over  all  the 
figures,  and  place  them  on  llie  glass  to  taste:  let 
them  stand  to  dry  for  24  hours,  then  clean  them 
well  with  a  wet  cloth  betwixt  the  prints,  and  let 
them  stand  a  few  houi  s  longer  lest  the  water  should 
move  any  of  the  edges,  then  take  white  wax  :ind 
flake  white,  ground  very  fine,  and  melt  them  to- 
getiier:  with  a  japanning  brush  go  over  all  the 
glass  above  the  prints;  done  in  this  manner  they 
will  hold  water;  or,  boil  isinglass  to  a  strong  jelly, 
and  m-x  it  up  with  white  lead  ground  fine,  and  lay 
it  on  in  the  same  manner:  or  use  nut  oil  and  flaki 
while.  For  a  blue  ground,  do  it  with  white  wax 
and  Prussian  blue,  ground  fine;  for  red,  wa.x  and 
vermilion  or  carmine;  for  green,  wax  and  verdi- 
gris; for  a  chocolate  colour,  wax  and  burnt  umber 
To  make  artificial  red  coral  branches,  for  the  em- 
bellishmeiit  of  grottoes. 

Take  clear  rosin,  dissolve  it  in  a  brass  pan,  to 
every  ounce  of  which  add  2  drs.  of  the  finest  ver- 
milion; when  stirred  well  togeth.r,  choose  the 
tivigs  and  branches,  peeled  and  diied,  then  take  a 
pencil  and  paint  the  branches  all  over  whilst  the 
composition  is  warm:  afterwards  shajjc  them  in 
imitation  of  natur.d  coral.  This  done,  hold  '.he 
branches  over  a  gentle  coal  fire,  till  all  is  smooth 
and  even  as  if  polished.  In  the  same  manner  white 
c.ral  may  be  piepared  with  wl.ite  lead,  and  black 
coral,  with  lamp-black.  A  grotto  may  be  built 
with  little  expense,  of  glass,  cinders,  pebbles, 
pieces  of  large  flint,  shells,  n.oss,  stones,  counter- 
feit coral,  pieces  of  chalk,  kc.  all  bound  or  cement- 
ed together  with  the  above  described  cement. 
To  prepare  hair  for  -wigs. 

Hair  which  does  not  curl  or  buckle  nalurally,  la 
brought  10  it  bv  art,  by  first  bailing  and  then  baking 


5% 


UNIVEIlSr.  .   ilECEIFT  BOOK 


rt.  After  tiavin!»  picket!  and  snrte<l  the  linir,and  dis- 
posed it  in  (>ai-cels  accordiii_s5  to  len^tlis,  roll  itieni 
up  and  t'-e  ihfin  tiglu  down  upon  litiie  cylindrical 
Instruments,  either  of  wood  or  earthen wat'e,  a 
■quarter  of  an  inch  thick,  and  hollowed  a  little  in 
the  middle,  called  pipes;  in  which  slate  they  are 
put  in  a  pot  over  tiie  fire,  there  to  hoil  for  about 
two  hours.  When  taken  out  let  them  dry;  and 
vhen  dried,  S|)read  them  on  a  sheet  of  brown  pa- 
per, cover  tliem  with  another,  and  thus  send  them 
to  the  baker,  who  making  a  crust  ar>;und  them  of 
common  paste,  sets  them  in  an  oven  till  the  crust 
.s  about  tliree-fourths  baked. 

To  make  wax  candles. 

Place  a  dozen  wicks  on  an  iron  circle,  at  equal 
distances,  over  a  large  copper  vessel,  tinned  and 
full  of  melted  wax;  pour  a  ladleful  of  the  wax  on 
the  tops  of  the  wicks,  one  after  another;  what  the 
wick  does  not  take,  will  droj)  into  the  vessel,  which 
must  be  kept  warm  by  a  pan  of  coals;  continue 
tliis  process  till  the  candles  are  as  large  as  required. 
If  they  are  wanted  of  a  pyramidal  form,  let  the 
first  three  ladlesful  be  poured  on  at  the  top  of  the 
wick,  the  fourth  at  the  height  of  three  quarters,  the 
fifth  at  half,  anJ  the  sixth  at  a  quarter;  then  lake 
them  down  hot,  and  lay  them  beside  each  other  in 
a  feather-bed  fohled  in  two  to  preserve  their  warmth 
and  keep  the  wax  soft;  then  take  them  down  and 
roll  them  one  by  one  on  a  smooth  table,  and  cut 
off  the  thick  end  as  required. 

To  make  itish  lights,  &c. 

Take  a  quantity  of  rushes  during  the  season,  and 
strip  off  the  skin  from  two  sides  thereof,  leaving 
tlie  pith  bare.  These,  being  quite  dry,  dip  them 
in  melted  grease  repeatedly,  and  a  good  light  for  all 
the  purposes  of  a  family,  may  thereby  be  obtained. 

If  cotton  yarn,  without  knots,  be  procured,  and 
passed  round  a  small  stick,  the  ends  being  slightly 
twisted  together,  good  candles  may  be  made  by 
separating  these,  and  dipping  them  in  the  same 
kind  of  grease  repeatedly;  but  suffering  each  slick 
of  candles  to  cool  a  little  between  dip  and  dip. 
To  make  trarispar-enl  dials  for  public  clocks  by 
niff/it. 

The  figures,  and  all  the  other  external  parts,  are 
filed  to  an  angle,  so  that  they  shall  not  cast  a  shade  in 
the  obliquedirections  of  the  sight.  Two  circles,  the 
oneexterior.,  the  oilier  interior,  havetwo  grooves  be- 
hind, for  receiving  two  thicknesses  of  glass,  formed 
of  several  pieces,  the  jiarts  of  which  are  joined  to- 
gether with  cement  beliind  the  strips  or  little  rods 
tiial  form  the  figures;  thus  the  joinings  are  not  vi- 
sible outside.  Between  the  two  glasses  is  a  piece 
of  white  cloth  which  com|)letely  enclosed  by  the 
oemeid  cannot  be  altered  by  lime.  To  illuminate 
tiie  transparent  parts,  first  let  the  dial  be  fixed  by 
its  outer  circle  in  a  hole,  made  to  fit  it  in  the  wall: 
then,  in  the  interval  between  the  dial  and  the  move- 
ment, make  a  moveable  inclosure  carrying  one  or 
more  reflectors,  according  to  the  size  of  the  dial, 
opposite  to  one  another,  in  order  that  the  rod  may 
not  cast  a  ihadow;  a  pipe  is  placed  above  the 
lights,  to  convey  away  the  smoke  and  vapour  of 
the  oil.  The  hands  should  be  varnished  black, 
that  they  may  appear  of  the  same  colour  by  day 
and  by  niglu. 

The  form  of  the  box  enclosing  the  movement  is 
a  globe,  proporti  jned  to  the  size  of  the  dial.  The 
movement  is  carried  by  the  dial,  in  order  to  have 
but  one  focus  of  the  light;  and  then  the  centre  of 
the  dial  remains  opaque,  and  is  varnished  white  foi* 
the  day-light.  The  light  is  fixed  to  a  door  m-de 
in  the  globe,  diametrically  opposite  to  the  centre 
of  the  dial,  and  a  reflector  is  attached  to  the  same 
door. 

To  make  gnndslones. 

Take  of  river  sand,  three   parts,    of  seed  lac, 


washed,  one  part;  mix  (hem  over  *  fire  in  a  ]>ol, 
and  form  the  mass  inlo  the  shape  of  a  grindslone, 
having  a  square  hole  in  the  centre,  "ix  it  on  an  axis 
wiih  li(|Uetied  lac,  heat  the  stone  moderately,  and 
by  turning  the  axis  "t  may  easily  be  fo.  med  into  an 
exact  orl)icular  shape.  Polishing  grind  stones  are 
made  omIv  of  such  san  '.  as  will  |iass  easily  through 
fine  musTm,  in  the  proportion  of  two  uarls  of  sand 
to  one  of  lac.  This  sand  is  found  at  Ra;;iniaul.  It 
is  composed  of  small  angular  ci-yslalline  particles 
ting'd  red  with  iron,  two  parts  to  one  of  black 
magnetic  sand.  The  stone-cutters,  instead  of 
sand,  use  the  powder  of  a  very  hard  gianite  called 
corune.  These  grindstones  cut  very  fast.  When 
they  want  to  increase  their  power  they  throw  sand 
upon  tiiem,  o;  let  them  occasionally  toucli  the  edge 
of  a  vitrified  brick.  The  same  composition  is 
formed  upon  sticks,  for  cutting  stones,  shells,  &c. 
by  the  hand. 

Impyn-rd  coffee  pot. 

Amongst  the  new  ■  Frisian  inventions  is  a  coffee 
pot  constructed  of  three  pieces:  the  first  is  a  plain 
boiler,  over  that  is  a  doulile  l.llerer,  and  at  the  top 
is  an  nverted  cofl'ee  pot,  which  fits  on  exactly. 
Cold  water  is  placed  ii  the  fii'st  vessel,  and  the 
coffee  in  the  filtering-box.  Under  the  whole  is  a 
spirit  lamp,  which  in  tlie  course  of  five  or  six  mi- 
nutes causes  the  water  to  boil,  the  vapour  arising 
from  which  completely  saturates  the  colfee.  VVhen 
the  water  boils,  which  is  ascertained  by  the  dis- 
charge of  the  vapour  from  the  spout  of  the  invert- 
ed coffee  pot,  the  whole  machine  is  lifted  from  the 
lamp,  and  completely  inverted;  so  that  the  pot 
which  was  uppermost  is  at  the  bottom,  and  the 
boiling  wa'er,  whicli  had  saturated  the  coffee, 
'lows  through  the  filterer,  clear,  into  what  was  be 
lore  the  inverted  coffee  (xit,  where  in  the  si)ace  of 
two  minutes  it  is  ready  for  use.  This  mode  of 
preparing  coflle  is  a  saving  of  at  least  25  per  cent, 
and  it  secures  the  fine  flavour  of  tlie  berry. — In 
another  part  of  the  service  is  a  cnftee  roaster,  of 
glass,  over  another  lamp  of  a  long  wide  flame. 
The  roasting  recpiires  about  three  minutes,  and 
even  so  small  a  quantity  as  an  ounce  may  be  thus 
prepareit. 

I'o  wash  and  cleanse  linens,  &c. 

Lt"  the  articles  intended  to  be  wasiied,  he  as- 
sorted according  to  tlieir  lualities  of  fineness,  and 
having  done  this,  [lUt  them  inlo  differe.it  vessels 
containing  warm  water,  at  the  temperature  of 
about  100  or  130  deg.  Fahr.;  in  this  water  dissolve 
about  one-third  or  one-fourth  of  the  soaj)  which 
would  be  required  to  wash  in  the  ordinaiy  way, 
and  to  this  a  small  quantity  of  peari  ashes  must  be 
added.  The  chj'iies  being  entirely  covereo  with 
this  liquor,  let  them  remain  in  soak  for  thirty-six 
or  forty-eight  houi's,  after  which,  the_  are  to  be 
taken  out  of  the  liquo.-,  and  rinsed  well  in  clean 
cold  water,  giving  them  a  slight  wringing,  so  that 
but  little  of  the  water  may  be  retained  in  the 
clothes. 

A  boiler  containing  as  much  water  as  will  cover 
the  clothes,  intended  to  be  washed  at  one  opera- 
tion, is  now  to  be  heated  to  about  100  degrees 
Fahrenheit,  and  the  remaining  (pianlity  of  soap 
(about  two-thirds  the  sum  used  in  all),  with  a  lit- 
tle pearl  ashes,  must  now  be  introduced.  When 
the  soap  io  sutficiently  dissolved,  tlie  clothes  may 
be  put  into  the  liiiuor,  taking  care  tlwt  the  finer 
articles  are  all  kejil  by  themselves,  and  operated 
upon  first.  'I'he  temperature  of  the  liquor  must 
now  be  gradually  raised  to  the  boiling  point,  dur- 
ing a  space  of  twenty  minutes  or  li;tlf  an  hou;,  not 
faster;  then  let  llie  whole  boil  tor  titleeii  or  twenty 
minutes,  after  which  the  first  lot  of  clothes  may  be 
taken  out,  and  deposited  in  a  vessel  containing 
warm   water,     llelainini'    the    lev   from    the    first 


MISCELLANEOUS. 


397 


noil,  now  fill  up  the  vessel  with  water,  and  then 
iiitroiliice  the  next  coarser  kind  of  articles,  and 
ojierale  upon  tliem  as  above. 

The  clothes  thus  treated  are  then  to  be  carefully 
examined,  and  if  any  spots  i"^tn:(in,  which  seldom 
liappe-s,  they  are  to  be  washed  by  the  hand,  giv- 
ing llie  wliole  a  sliijht  rub  in  the  common  way. 
Tiiis  |)rocess  of  boiling  (contrary  to  the  common 
prejudice),  will  soeftectually  dislodge  every  greasy 
and  dirty  pai-t,  that  more  than  lliree-foui-ths  of  the 
business  is  efFec'ed  without  any  rid)bing  whatever; 
«nd  the  clothes  are  ultimately  rendered  perfectly 
clean,  by  merelv  rinsing  in  cold  water. 
Remedies  for  looth-a  -.he. 

Take  the  inside  of  a  nut  gall,  and  put  a  small 
piece  into  liie  hollow  tooih,  uhich  is  to  be  removed 
and  replaceil  by  another  bit,  about  every  half  hour, 
Its  long  as  white  matter  comes  away  with  the  piece 
taken  out.  The  above  has  been  found  not  only  a 
teraporai-y  but  a  permanent  cure. 

Another. —  The  following  has  been  found  very 
heneticial  in  allaying  the  tuoth-ache:  Take  of  tinc- 
ture of  opium,  i-ectified  spirit  of  wivie,  each  3  oz. 
•samphor,  6  drs.  opium,  powdered,  1^  do.  pellitory 
of  Sijain,  ^  oz.  Macerate  for  eight  days.  A  small 
piece  of  lint  or  cotton  is  to  be  dipped  into  the 
tincture,  and  placed  in  the  cavity  of  the  aftected 
tooth. 

Another. — Take  a  sheet  of  commjn  writing  pa- 
per, fold  it  into  a  conical  form,  and  set  the  larger 
end  of  it  on  hre,  collect  the  smoke  (which  will  is- 
sue copiously  from  the  smaller  end),  in  a  clean 
silver  table  spoon,  and,  when  the  paper  is  wholly 
consumed,  a  small  quantity  of  oil  will  be  found  in 
the  spoon.  Then  make  a  pellet  of  convenient 
size,  and,  having  caused  it  to  absorb  as  much  of  the 
lal  as  will  saturate  it,  put  it  carefully  i.ito  the  ca- 
rious tooth. 

Especial  care  must  be  taken  that  the  pellet  is  not 
loo  large,  for,  if  ihit  circumstance  bt  not  attended 
to,  in  forcii.g  the  pellet  into  the  tooth,  great  part 
will  be  squeezed  out. 

Another. —  rii<»  well-known  lady  bird,  coccinella 
aeptempuiiclata,  possesses  a  peculiar  virtue  against 
the  tooth-aclie.  "  I  was  induced  (says  Dr  Frede- 
rick Hirsoli,  dentist  to  several  (jerman  courts)  to 
edlect  some  of  those  insects,  and,  on  repeated  tri- 
als, 1  found  it  to  exceed  my  expectations,  and  1 
was  so  happy  as  to  cure  several  persons  speedily 
and  completely  with  this  small  insect;  finding  my- 
self obliged  to  repeat  the  remedy  only  in  the  cases 
01  a  few  female  patients.  My  method  of  proceed, 
ing  was  as  follows: — I  crushed  the  insect  between 
my  thumb  and  fore-finger,  and  rubbed  it  between 
them  till  their  points  grew  warm.  With  the  fore- 
finger and  thumb  thus  prepared,  I  then  rubbed 
both  the  affected  part  of  the  gum  and  the  aching 
ti>oth;  ujion  whiili  the  pain,  in  every  instance,  e.\- 
cept  in  tlie  cases  mentioned  above,  completely 
ceased.  1  found,  likewise,  that  the  medicinal  vir- 
tue of  this  insect  was  so  |)Owerful  and  durable,  that 
my  fore-finger  was  capable  of  removing  the  looth- 
iche  I'or  some  days  after,  without  crushing  an  in- 
sect on  it  atVesh.  it  is  not  to  be  expected,  how- 
.  ever,  that  this  insect,  when  preserved  dead,  should 
i>roduce  the  like  eft'ect;  as  then  its  internal  parts, 
in  which  its  virtue  may  be  presumed  chiefiy  to  re- 
side, are  wholly  dried  up,  leaving  nothing  but  the 
wings  and  an  empty  shell." 

Anol/ter. —  lake  a  clean  tobacco-pipe,  [ilace  the 
bowl  of  it  in  the  fire  till  red  hot,  put  two  or  three 
pinches  of  henbane-seed  into  (.he  bowl,  over  which 
jiut  ine  broad  part  of  a  commcm  funnel,  the  tube 
of  the  fumiel  against  the  tooth  att'ected,  so  that  the 
stroke  arising  from  the  seed  may  enter.  As  often 
as  the  pipe  gets  cold,  heat  it  afresh,  and  put  in 
more  seed:  continue  this  for  about  a  quarter  of  an 


hour,  and  the  pain,  if  not  allayed  immediately, 
will  soon  cease.  This  is  a  certain  cure  (at  least  a 
relief  for  some  years)  for  the  tooth-ache.  The 
seed  may  be  bought  at  any  seed-shr^i),  and  two  perv- 
nvwoilh  of  ii  will  serve  for  twenty  people.  Care 
should  be  taken  that  the  person,  after  the  perfornv 
ance  of  this  operation,  does  not  take  cold;  in  order 
to  prevent  this,  it  had  better  be  performed  shortly 
before  the  patient  retii-es  to  rest. 

Oil  for  luatchmakers. 

Put  some  salad  oil  into  a  matrass,  or  one  of  lh« 
Florence  flasks  in  which  it  is  imported,  and  pour 
on  it  eight  times  its  weight  of  spirit  of  wine;  heat 
the  mixture  until  it  is  ready  to  boil,  then  pour  off 
the  spirit  of  wine,  and  let  it  stand  to  cool.  A 
portion  of  solid,  fatty  matter,  called  stearine,  sepa- 
rates, an(i  is  to  be  taken  away;  and  then  the  spirit 
is  to  be  evaporated  away  in  a  basin,  or  distilled  in 
a  glass  retort,  until  otdy  about  one-fifth  part  is 
left;  by  this  m  ans  the  fluid  part  of  the  oil  or 
elaine,  as  it  is  called,  will  be  separated  and  depo- 
sited. This  elaine  ought  to  have  the  consistence 
of  oil,  be  coloui-less,  with  little  or  no  taste  or 
smell;  it  should  not  discolour  litmus  paper,  neither 
should  it  be  easily  congealable  by  frost. 
Croton  fjil's  for  costivenesa. 

Dr  Coley,  of  Chelteidiam,  prescribes  croton  oJ 
in  conjunction  with  Castille  soap  and  an  aromatic 
This  com[»osilion  sits  i)leasantly  on  the  stomach, 
and  operates  efficaciously  on  the  intestinal  canal. 
The  following  formula  has  been  found  very  eflic»- 
cious  in  cases  of  obstinate  costiveness: — Take  of 
Castille  soaji,  ^  drachm;  oil  of  the  seeds  of  the 
croton  tiglium,  oil  of  cloves,  each  9  drops.  After 
being  well  blended  in  a  marble  mortar,  and  formed  i 
into  a  proper  mass  with  liquorice  powder,  it  is  to 
be  divided  into  10  pills,  two  of  which  may  be  ad- 
ministered for  a  dose.  If  this  quantity  should  not 
o|)erate  sufficiently  on  the  bowels  in  the  course  of 
6  hours,  one  or  two  more  may  be  given.  The  root 
of  the  tiglium  is  considered,  by  the  native  doctors 
of  Amboy  na  and  Batavia,  to  be  a  specific  tor  dropsy. 
In  the  Materia  Medica  of  Hindostan,  as  much  rvf 
the  shavings,  or  raspings,  as  can  be  taken  up  by 
the  thumb  and  finger,  is  directed  to  be  taken  tor  a 
dose.  The  root  is  both  aperient  and  diuretic. 
heafiiess  in  old  persons. 

This  is  usually  accompanied  with  confused 
sounds,  and  noises  of  various  kinds  in  the  inside 
of  the  ear  itself.  In  such  cases,  insert  a  piece  of 
cotton  wool,  on  which  a  very  little  oil  of  cloves  oi 
cinnamon  has  been  dro[)ped;  or  which  has  been 
dipped  in  equal  parts  of  aromatic  spirit  ot  ammo- 
nia, and  tincture  of  lavender.  The  ear-trumpet 
ought  likewise  to  be  occasionally  used. 
Indian  cure  for  the  ear-ache. 

Take  a  piece  of  the  lean  of  mutton,  about  the 
size  of  a  large  walnu*,  put  it  into  the  fire,  and  burn 
it  fir  some  time,  till  it  becomes  reduced  almost  to 
a  cinder;  then  put  it  into  a  piece  of  clean  rag,  and 
squeeze  it  until  some  moisture  is  expressed,  which 
must  be  dropped  into  the  ear  as  hot  as  the  patient 
can  bear  it. 

Dr  Babbington''s  remedy  for  iiidigestion  atteruhtt 
■with  costiveness. 

Fake  of  infusion  of  colurabo,  6  oz.  carbonate  of 
potass,  1  drachm,  compound  tincture  of  gentian,  3 
ditto.  Mix.  Three  table-spoonsful  are  to  be 
taken  every  day  at  noon. 

To  remove  indigestion,  Jlatidency,   and  paina  af 
the  stomach  after  eating. 

Take  half  a  wine-glassful  of  the  tollowing  mix- 
ture a  quarter  of  an  hour  after  dinner:-  -Magnesi* 
and  carb'^nate  of  soda,  of  each  2  drachms;  spirits 
of  sal  volatile,  4  drachms;  and  distilled  or  pure 
water,  1  pint.  This  also  is  an  excellent  cure  fof 
heart-bui-n,  and  may  be  tukeu  without  injui-y  tiv 

t  J 


i98 


U^^VERSAL  RECEIPT  BOOK. 


».he  most  deliea'.e  constilntions.     It  is  also  an  ex- 
cellent .incrticine  tf»  promote  sU'ep,  for  which  pur- 
oose  a  wiiie-u:l:issfiil  ir-'v  he  tHketi  at  bed  lime. 
The  unuicn  m  hiidrophnbia. 

\n  the  New  Moiilhlr  .Vla;^aziiie  for  October, 
I8'25.  is  the  fi)llowino;  strttemeiit  of  the  efficHcy  of 
ihe  i^naco  fi)r  the  cure  of  the  hit-;  of  a  mad  do^,  j 
pii.iiished  by  the  gentleman  who  first  made  use  of  : 
the  plant  in' South  America,  as  an  antidote  to  that 
scd'irsje  of  h'imaii  nature  hvdrojihohia;  his  words 
are,  "I  shall  simply  state,  that  during  my  residence 
in  South  America,  Iliad  frequent  opportunities  of 
witnessing  ti\e  direful  effects  of  hydrophobia,  with- 
«TUt  having  in  any  one  case  that  canie  under  my 
cart  trcen  s'lccessful  in  its  cure  by  the  usual  modes 
prescribed  in  Europe.  It  fortunately  occurred  to 
me,  t..at  the  guaco,  so  celebrated  for  curmg  the 
bite  or  sting  of  all  venomous  snakes,  might  prove 
equally  efficacious  in  liydrophobic  cases.  How  far 
Tiy  idea  was  correct  that  an  ana  jgy  existed  be- 
tween the  virus  of  a  serpent  and  that  of  a  rabid 
dog,  I  leave  to  oluers  to  determine;  IxJt  such  was 
my  opinion,  and  I  acted  upon  it  iu  all  subsequent 
cuses  with  complete  success. 

JMiitlon  hams. 

The  Journal  des  Connoissances  Usuelles  gives 
the  following  method  of  curing  legs  of  mutton  like 
ham: — It  is  necessary  that  the  mutton  should  be 
very  fat.  Two  ounces  of  raw  sugar  must  be  mixed 
with  an  ounce  of  common  salt  asd  half  a  spoonful 
of  saltpetre.  The  meat  is  to  be  ru  jbed  well  with 
this,  and  then  placed  in  a  tureen.  It  must  be 
beaten  and  turned  twice  a  day  during  thvee  con- 
secutive days;  ainl  the  scum  which  comes  from  the 
meat  having  been  taken  off,  it  is  to  be  wiped,  and 
again  rubbed  with  the  mixture.  The  nest  day  it 
snould  be  again  beaten,  and  the  two  operations 
ought  to  be  repeated  alternately  during  ten  days, 
care  being  taken  to  turn  tbe  meat  each  time.  It 
must  be  then  exposed  to  the  smoke  for  ten  days. 
These  hams  are  generally  eaten  cold. 

1  It  make  kitchen  vegetables  tender. 

When  peas,  French  beans.  Sec.  do  not  boil  easily, 
it  has  usually  been  imputed  to  the  coolness  of  the 
season,  or  to  the  rains.  Thi"  popular  notion  is 
siToneous.  The  difficulty  of  boilinr  them  soft 
arises  from  an  excess  of  gypsum  imbibed  during 
neir  growth.  To  correct  this,  throw  a  small 
quantity  of  subcarbonate  of  soda  into  the  pot  along 
with  the  vegetables. 

T  ransplaiitinq  shntbs  in  full  groteth. 

Dig  a  narrow  trench  round  the  plant,  leaving  its 
roots  in  tiie  middle  in  an  isolated  ball  of  earth; 
fill  the  trench  with  plaster  of  Paris,  which  will  be- 
come hard  in  a  few  minutes,  and  form  a  case  to 
the  ball  and  [)lant,  which  may  be  lifted  and  re- 
moved auy  where  at  pleasure. 

Freezing  mL-hire. 

A  cheap  and  powerful  freezing  mixture  may  be 
made  by  puheiizing  glauber's  salts  finely,  and 
placing  i*  level  at  the  bottom  of  a  glass  vessel. 
Equal  psits  of  sal  ammoniac  and  nitre  are  then  to 
De  finely  powdered,  and  mixed  together,  and  sub- 
sequently adiled  to  the  glauber's  salts,  stirring  the 
powders  well  together;  after  which  adding  water 
sufficient  to  dissolve  t'..e  salts,  a  degree  of  cold  will 
be  produced,  fre(|uently  below  Zero  of  Fahren- 
heit. But  Mr  Walker  states,  that  nitrate  of  am- 
monia, phospiiale  of  soda,  and  diluted  nitric  acid, 
will  on  the  ii^stant  (irod'Jce  a  reduction  of  tem- 
peratu'-e  ainountiiig  to  80  degrees.  It  is  desirable 
to  reduce  the  tempi  rature  of  the  substances  pre- 
viously, ii"  convenient,  by  placing  the  vessels  in 
water,  with  nitre  powder  thrown  in  occasionally. 
method  of  clearing  trees  from  laonns,  caterpillars, 
cJc. 
rhe  following  method  of  driving  worms,  cater- 


pillars, and  all  other  sorts  of  insects,  from  trees 
has  lately  been  ju-actised  with  singular  success.- 
More  a  hole  into  the  trunk  of  the  tree,  as  far  as 
the  heart;  fill  this  hole  with  sulphur,  and  place  ii 
it  a  well  fitted  plug;  .1  tree  of  from  four  to  eight 
inches  diameter,  requires  a  hole  large  enjugh  *i 
admit  the  little  finger,  and  in  the  same  propoi'  'yii, 
for  larger  or  smaller  trees.  This  will  usi..»lly 
drive  the  insects  away  in  the  course  o(  48  hours, 
but  uniformly  succeeds,  perhaps  sometimes  after  a 
longer  period. 

On  clearing  feathers  from  their  animal  oil. 

Take,  for  every  gallon  of  clean  water,  I  pound 
of  quick  lime;  mix  them  well  together;  and,  when 
the  undissolved  lime  is  precipitated  in  tine  powder, 
pour  off  the  clearlime-water  for  use,  at  the  lime  it 
is  wanted.  Put  the  feathers  to  be  cleaned  into  ano- 
ther tub;  and  add  to  them  a  quantity  of  the  clear 
lime  water,  sufficient  to  cover  the  feathers  about 
three  inches,  when  well  immersed  and  stirred 
about  therein. 

The  feathers,  when  thoroughly  moistened,  will 
sink  down,  and  should  remain  in  the  lime-water 
three  or  four  days;  after  which,  the  foul  liquor 
should  be  separated  from  the  feathers,  by  laying 
them  on  a  sieve,  to  drain. 

The  feathers  sHoi;ld  he  afterwards  well  washed 
in  clean  water,  and  dried  upon  nets;  the  meshes  of 
which  should  oe  about  the  fineness  of  those  of  cab- 
bage-nets. 

The  feathers  must,  from  time  to  time,  be  shaken 
upon  the  nets:  and,  as  they  dry,  they  will  fall 
through  the  meshes;  and  are  to  be  collected,  in 
order  to  be  beaten,  as  usual,  for  use. 

The  admission  of  air  will  be  serviceable  in  tl;e 
dry'ng;  and  the  whole  process  will  be  completed 
in  about  three  weeks. 

T!ie  value  of  the  foregoing  process  was  tested  by 
several  samples  of  feathers,  all  of  which  were  per- 
fectly cleanseJ  from  their  animal  oil;  one  parcel 
had  been  sloved  for  three  days,  but  still  retained 
their  unpleasant  smell,  which  was  completely  re- 
moved by  the  lime-water. 

After  the  feathers  have  been  cleansed  and  dried, 
they  are  put  into  a  strong  bag,  like  a  bed  lick, 
which  is  laid  upon  a  stage,  and  beaten  with  long 
poles,  like  broom-handles,  until  the  feathers  are 
perfectly  light  and  lively. 

To  salt  meat. 

In  the  summer  season,  especially,  meat  is  fre- 
quently spoiled  by  the  cook  forgetting  to  take  out 
the  kernels:  one  in  the  udder  of  a  round  of  beef, — 
in  the  fat  in  the  middle  of  the  round, — those  about 
the  thick  end  of  the  flank,  &c.;  if  these  are  not  taken 
out,  all  the  salt  in  the  world  will  not  keep  the  meat 

The  art  of  salting  meat  is  to  rub  iu  the  salt  tho- 
rougl:!y  and  evenly  into  every  part,  and  to  fill  all 
the  holes  full  of  salt  where  the  Kernels  were  taken 
out,  and  where  the  butcher's  skewers  were. 

A  round  of  beef  of  -5  pounds  will  take  a  pound 
and  a  half  of  salt  to  be  rubbed  in  all  at  first,  an<l 
requires  to  be  turned  and  rubbed  every  day  with 
the  brine:  it  will  be  ready  for  dressing  in  fcur  or 
five  days,  if  you  do  not  wish  it  very  salt. 

In  summer,  the  sooner  meat  is  salted  after  it  is 
killed  the  better,  and  care  must  be  taken  to  defend 
it  from  the  flies. 

In  winter,  it  will  eat  the  shorter  and  tenderet 
if  kept  a  few  days  (according  to  the  temperatur* 
of  the  weather)  before  it  is  salted. 

In  frosty  weather,  take  care  the  meat  is  not  fl-o- 
zen,  and  warm  the  salt  in  a  frying-pan.  The  ex- 
tremes of  heal  and  cold  are  equally  unfavourable 
for  the  process  of  salting;  in  the  former  the  meal 
changes  before  the  salt  can  eft'ect  it;  in  the  lat'er 
it  is  so  hai->lened,  and  lbs  juices  are  so  congealed 
that  the  salt  cannot  penetrate  it. 


MIbCELLANfil»US. 


39a 


If  yon  wish  it  red,  rub  it  first  with  saltpetre,  in 
llie  pvdpnrtioii  uf  half  an  ounce  and  tlie  like  qiian- 
tUy  of  ninist  sugar,  to  a  pound  of  common  salt. 

You  may  impregnate  nneat  with  a  very  agreeable 
vegetable  flavour,  by  pounding  some  sweet  iierbs 
and   r  ^ions   with  the   salt:  you   may  make  it  still 
more  relished  by  adding  a  little  savourj'  spice. 
I'o  piMe  meat. 

Six  pounds  of  salt,  one  pt)und  of  sugar,  and  four 
ounces  of  saltpetre,  boiled  with  four  gallons  of 
water  skimmed,  and  ahowed  to  cool,  forms  a  very 
strong  pickle,  which  will  preserve  any  meat  com- 
|iletely  immersed  in  it.  To  effect  this,  which  is 
essential,  either  a  heavy  board  or  a  flat  stone  must 
be  laid  upon  the  meat.  The  same  pickle  may  be 
nsed  repeatedly,  provided  it  be  boiled  up  occa- 
sionally with  additional  salt  to  restore  its  strength, 
diminished  by  the  combination  of  part  of  the  salt 
with  the  meat,  and  by  the  dilution  of  the  pickle 
l>y  the  juices  of  the  meat  extracte<I.  Hy  boiling, 
the  albumen  which  would  cause  the  pickle  to  spoil 
is  coagulated  and  rises  in  the  form  of  scum,  which 
must  be  carefully  removed. 

An  H-hone  of  10  or  1'2  pounds  weight  will  re- 
fjuire  about  three  quarters  of  a  pound  of  salt  and 
an  ounce  of  moist  sugar  to  be  well  rubbed  into  it — 
will  be  ready  in  four  or  five  days,  if  turned  and 
rul)bed  every  day. 

The  time  meat  requires  salting  depends  upon 
the  weight  of  it,  and  how  much  salt  is  used.  If  it 
he  rubbed  in  with  a  heavy  hand,  it  will  be  ready 
much  sooner  than  if  only  lightly  rubbed. 

N  B.  Dry  the  salt  and  rub  it  with  the  sugar  in 
a  mortar. 

Pork  requires  a  longer  time  to  cure  (in  propor- 
tion to  its  weight)  than  beef:  a  leg  of  pork  should 
';)e  ill  salt  eight  or  ten  days;  turn  it  and  rub  it  every 
day. 

Salt  meat  should  be  well  washed  before  it  is 
boiled,  especially  if  it  has  been  in  salt  long,  that 
the  liquor  in  which  the  meat  is  boiled,  may  not  be 
too  salt  to  make  soup  of. 

If  it  has  been  in  salt  a  long  time,  and  you  think 
it  will  be  too  salt,  wash  it  well  in  cold  water,  and 
soak  it  in  lukewarm  water  for  a  couple  of  hours: 
if  it  is  very  salt,  lay  it  in  water  the  night  before 
you  intend  to  dress  it. 

Permanent  and  portable  apparatus  for  purifying 
the  air. 

An  apparatus  for  purifying  the  air,  on  the  prin- 
ciples Ji  Guyton  Morveau,  has  been  lately  intro- 
duced into  several  of  the  f  rench  hospitals,  which 
possesses  the  advantage  of  being  portable,  and  of 
retaining  its  properties  for  a  considerable  time.  It 
consists  of  a  vessel  of  thick  glass,  containing  about 
six  decilitres  (1^  wine  pint  nearly).  I'he  edge 
at"  the  vessel,  which  is  strong,  is  ground  very  ac- 
curately, and  covered  with  a  disk  of  glass,  which 
seals  it  hermetically. 

This  vessel  is  fixed  in  a  small  plank,  which  sup- 
ports a  frame  of  wood,  in  the  form  of  a  press,  and 
is  provided  with  a  screw  to  raise  or  lower  the 
plate  of  glass,  in  order  to  open  or  shut  the  appa- 
ratus at  [lieasure. 

To  produce  the  disinfecting  gas,  40  grammes 
(1^  oz.)  of  black  oxide  of  manganese,  powdered 
Hnd  passed  through  a  hair  sieve,  is  put  into  the 
ressel;  afterwards  one  decilitre  (l-6th  of  the  ca- 
pacity) of  pure  nitric  acid,  of  1.40  specific  gravity, 
and  an  e(|ual  volume  of  muriatic  acid,  of  1.13  spe- 
cific gi-avity,  is  poured  over  it. 

Wlmn  the  mixture  is  made,  the  glass  cover  is 
jrt-essed  strongly  down  by  means  of  the  screw,  tare 
being  taken  that  there  is  no  dirt  on  the  edge  of  the 
vessel  lo  prevent  it  from  fitting  close.  Two-thirds 
of  the  vessel  must  always  be  ke«;t  empty  to  contain 
the  ^as. 


To  purify  any  place  whatever,  it  is  sufficient  to 
unscrew  one  turn  of  the  pressure  screw,  and  to 
leave  the  apparatus  open  one  or  two  minutes,  ac- 
cording to  the  size  of  the  place  to  be  purified:  the 
expansion  of  the  gas  will  be  soon  perceived  through 
the  whole  of  the  apartment:  the  apjjaratus  is  then 
to  be  closed. 

The  effects  of  this  apparatus  will  continue  fov 
about  six  months,  using  it  daily:  and  vihen  they 
cease,  the  vessel  is  emptied  and  washed  out,  and 
the  ingredients  renewed  in  the  proportions  indi- 
cated. 

This  is  of  great  utility  in  purifying  the  air  of 
hospitals,  7>risons, workshops,  lk.c.  where  the  num- 
ber of  pers,  .IS,  or  any  other  cause,  renders  such  a 
measure  necessary.  The  only  precaution  the  use 
of  it  requires  is,  to  avoid  the  spontaneous  respira- 
tion of  the  gas  immediately  on  its  issuing  from  the 
vessel,  which,  without  being  dangerous,  would  be 
disagreeable. 

Similar  apparatuses  on  a  smaller  scale  are  also 
made,  which  are  enclosed  in  a  box-wood  case,  aixl 
carried  in  the  pocket. 

A  method  of  preserving  lime-juice. 

The  juice  having  been  expressed  from  the  fruit, 
was  strained,  and  put  into  quart  bottles:  these  hav- 
ing been  carefully  corked,  were  put  into  a  pan  of 
eld  water,  which  was  then  by  degrees  raised  to 
the  boiling  point.  At  that  temperature  it  was 
kept  for  half  an  hour,  and  was  then  allowed  to  cool 
down  to  the  temperature  of  the  air.  After  being 
bottled  for  8  months  the  juice  was  in  the  state  of  a 
whitish,  turbid  liquor,  with  the  acidity,  and  much 
of  the  flavour  of  the  lime;  nor  did  it  appear  to  have 
undergone  any  alteration.  Some  of  the  juice,  which 
had  been  examined  the  year  before,  and  which  had 
since  only  been  again  heated,  and  ^jp^efuU}  bot" 
tied,  was  still  in  good  condition,  retaining  much  of 
the  flavour  of  the  recent  juice.  Hence,  it  ajipears 
that  by  the  application  of  the  above  process,  the 
addition  of  rum,  or  other  spirit,  to  lime  or  lemon 
juice,  may  be  avoided,  without  rendering  it  at  all 
more  liable  to  spontaneous  alteration. 

Balsamic  and  anti-putrid  vinegar. 

Take  rue,  sage,  mint,  I'osemary,  and  lavender, 
fresh  gathered,  of  eacb  a  handful,  cut  them  small, 
and  put  them  into  a  stone  jar,  pour  upon  the  herbn 
a  pint  of  the  best  white-wine  vinegar;  cover  the 
jar  close,  and  let  it  stand  8  days  in  the  sun,  or  near 
a  fire;  then  strain  it  oft",  and  dissolve  in  it  an  ounce 
of  camphor.  This  liquid,  sprinkled  about  the 
sick  chamber,  or  fumigated,  will  much  revive  the 
patient,  and  prevnt  the  attendants  from  receiving 
infection. 
For  bitts  and  stings  of  small  reptiles  and  insects. 

The  local  pain  jiroduced  by  the  bites  and  stingj 
of  reptiles  and  insects,  in  general,  is  greatly  re- 
lieved by  the  following  application.  Make  a  lotion 
of  five  ounces  of  distilled  water,  and  one  ounce 
of  tincture  of  opium.     To  be  apjilied  immediately. 

Another. — .Vlix  .5^  ounces  of  distilled  water,  and 
^  an  ounce  of  water  of  ammonia.     Wash  the  pail 
repeatedly  with  this  lotion  until  the  pain  abates. 
On  softening  cast  iron,  by  J\lv  Strickland. 

*'  There  has  been  a  method  lately  discovered,  l,i 
make  cast  metal  soft  and  malleabi  •;  and  there  arts 
already  many  large  manufactories  put  up  for  this 
verv  important  process.  I  have  visited  one  of 
them  in  London,  and  witnessed  the  operation. 
The  method  consists,  in  i)lacing  the  cast  metal  in 
a  case  or  pot,  along  witfi,  and  surrounded  by,  a 
soft,  red  ore,  found  in  Cumberland,  and  other 
parts  of  England.  The  cases  are  then  put  into  a 
common  oven,  built  with  fire-bricks,  and  without 
a  chimney,  where  they  are  heated  with  coal  or 
coke,  placed  upon  a  fire-grate.  'I"he  doors  of  the 
oven  are  closed,  and  but  a  slight  draft  of  air  per- 


400 


UNIVERSAL  RECEIPT  BOOK. 


.nittetl  under  the  grate;  and  tliiis  r  regular  heat  is 
k'jpt  iij(,  foi-  the  space  of  seven  dnys,  or  two 
weeks,  Jependiiit;  on  the  thickness  and  weis^ht  of 
the  CHStins^s.  The  cases  are  then  taken  out,  and 
gTiffereti  to  cool,  and  Itie  hardest  cast  metal  is,  by 
the  ()|)eratiot\,  rendered  so  soft  and  malleable,  that 
It  may  be  we'.dec!  together,  or,  when  in  a  cold  state, 
bent  into  almost  any  shape  by  a  hammer  or  vice. 
In  this  manner  are  all  articles,  such  as  harness 
buckles,  bridle  bits,  horse  shoes,  and  even  nails, 
made  toti;j;h  and  matlealile.  Cast  horse  shoes, 
sul'.'iitled  to  th.j  process,  have,  after  being  worn 
out  l)y  tlie  action  of  the  horses'  feet,  been  con- 
verted into  penknives,  and  other  arti'-les  of  cut- 
lery, of  a  superior  quality.  I  have  prOL^red  a  speci- 
men of  the  red  ore  used  in  this  valuable  process, 
toget;,er  with  a  few  articles  of  the  hardest  cast 
iron,  which  have  been  softeneil,  and  rendered  per- 
fectly malleable.  Those  castings,  however,  which 
are  made  from  pig  iron  containing  the  smallest 
portion  of  carbon,  are  the  best  adapted  for  con- 
version into  malleable  iron:  tlie  oidy  effect  ])ro- 
duced  by  the  introduction  of  the  red  ore,  along 
with  the  metal,  is  to  dejirive  it  of  its  carbon." 

The  Cumberland  red  ore  is,  it  appeal's,  found 
in  various  parts  of  the  Island  of  Great  Britain,  and 
there  are,  undoubtedly,  several  varieties  of  iron  ore 
in  the  United  States,  which  will  answer  the  sam  ; 
[)Urpose.  The  Cumberland  ore  is  probably  an  ar- 
gillaceous oxide  of  iron.  The  Ilematetic  iron  ore, 
which  consists  of  oxide  of  iron,  silex,  andahimiiie, 
has  been  successfully  used  in  England,  but  as  it  is 
a  very  hard  substance,  the  <lifficully  of  reducing  it 
to  powder,  in  sufticient  quantities,  is  a  bar  to  its 
employment  in  the  large  way.  The  ochery  red 
oxide  of  iron  (red-ochre)  is  known  to  abound 
in  many^pthe  states,  and  is,  probably,  simiiai-  to 
that  of  Cumberland  The  Bog-ore,  so  abundant 
in  New  Jersey,  and  in  many  other  places,  would 
l»e  likely  to  answer  the  purpose,  when  not  conta- 
minated by  phosphate  of  iron. 
JSTight  mare. 

Articles  of  food,  most  likely  to  produce  night- 
mare, are  cucuml)ers,  nuts,  ap[)les,  and  all  such 
things  as  generally  produce  flatulence.  The  pa- 
roxysm of  night-rnare  does  not  always  immediate- 
ly follow  the  eating  any  improper  food,  but  some- 
limes  several  days  elaiise  before  its  attack.  In 
this  case  it  is  easier  to  foresee,  and  consequently 
to  prevent  it.  The  signs  by  which  iis  approach 
may  be  known  are  fiusual  drowsiness,  disagreea- 
ble dreams,  and  disturbed  sleep,  with  wind  in  the 
stomach  and  bowels.  In  this  tase  immediate  re- 
course should  be  had  to  the  carbonate  of  soda,  or 
to  either  nf  the  following  draughts,  whicli  may  be 
taken  at  bed-time: — Mix  together  10  grains  of 
carbonate  of  soda,  3  drachms  of  compound  tinc- 
ture of  cuidamoms;  1  drachm  of  simple  syrup; 
Mnd  1  oz.  of  peppermint  water. 

Another. — Mix  together  10  grains  of  prepared 
ammonia;  1  drachm  of  tincture  of  ca|)sicum;  1 
drachm  of  syiup  of  saffron;  and  10  drachms  of 
cinnamon  water. — Should  these  medicines  not  pro- 
duce any  relaxation'of  the  bowels,  it  will  be  ne- 
cessary the  following  morning  to  take  a  dose  of 
«ome  of  the  ne  .cral  \>urging  salts,  or  what  will  an- 
iwer  etpially  well,  the  following  aperient  draught: 

Another. — Mix  together  15  grains  of  magnesia; 
15  grains  of  rhubarb  powder;  8  grains  of  carbo- 
nate of  soda;  1  drachm  of  simple  syrup;  and  11 
drachms  of  peppermint  water. — To  those  persons 
who  are  hubitiiuU.y  subject  to  night-mare,  we  would 
advise  the  frequent  rei)etition  of  one  or  other  of 
the  draughts,  fur  several  nights  in  succession;  af- 
ter which  the  ai)erienl  draught  may  be  taken  if 
necessary;  and  costiveuess  is  in  all  cases  to  be 
•voided. 


On  the  means  of  prerDenting'  or  extin^uislJ7igfiren 
in  steam  buuts,  by  professor  linbert  Hif^e. 

In  the  first  place,  the  flues  and  the  furnace  may 
he  so  situated,  that  the  wood  work  can  in  no  case 
be  set  on  fire  by  them.  In  the  second  ])lace,  by 
means  of  a  capiicious  pump  to  be  worked  by  the 
engine,  and  other  pumps  in  different  parts  of  tl»e 
vessel,  to  be  worked  by  the  crew  and  passengers, 
torrent  of  water  might  in  a  few  moments,  by  tie 
aid  of  hoses  and  pipes,  be  directed  upon  the  fi.-e. 

It  would  be  highly  imjiortant  to  have  also  9 
number  of  lea'her  fire  buckets  hung  up  in  an  ap- 
propriate place,  and  kept  in  order;  also,  buckets 
with  ropes  attached  to  them,  to  draw  up  water  by 
hand.  The  crew  should  be  trained  to  use  tlie 
pumps,  the  hoses,  and  the  buckets  for  drawing  wa- 
ter. If  a  due  degree  of  discipline  were  established 
among  them,  the  efforts  of  the  passengers  wouhl 
sion  take  the  same  direction;  so  that  their  num- 
bers would  tend  to  diminish  the  danger,  instead 
of  rendering  it  greater. 

There  should  be  at  least  four  good  hand  pumps, 
two  forward  and  two  aft,  besides  the  pump  to  be 
wrought  by  the  engine.  From  this  pump,  which 
could  always  be  used  when  the  fire  should  not  be 
so  situated  as  to  incapacitate  the  machinery,  two 
iron  pipes  shjuld  proceed,  one  to  the  forwartl,  the 
other  to  the  after  part  of  the  boat;  to  these  pipes 
tiiere  should  be  large  cocks  with  hose  permanently 
attached,  of  length  sufficient  to  command  tlire 
greater  part  of  the  boat.  Each  hose  should  always 
be  kept  ui)on  a  reel;  so  that  on  the  captain's  giving 
an  order  to  work  the  fire  pump,  either  might  be 
immediately  ready  for  use,  and  the  water  spout- 
ing, from  the  terminating  pipe,  be  under  the  di- 
rection of  one  of  the  crew,  who  should  be  trainwl 
for  that  purpose,  to  know  his  post,  and  perform  his 
duty  with  skill  and  agility. 

Remedy  for  flux. 

Take  of  catechu,  in  powder,  simarouba  bark, 
cinnamon,  each  '2  dr.  boiling  water,  1  pint.  Ma- 
cerate for  4  hours  in  a  covered  vessel;  strain.  Now, 
take  off  the  strained  liquor,  7  oz.  coin|)Ound  tinc- 
ture of  cardamoms,  I  oz.  opium  confection,  1  dr. 
Make  into  a  mixture,  of  which  take  two  table- 
spoonsful  4  limes  a  day.  Excellent  in  fluxes  of  al. 
kinds. 

DyseJitery  and  bilious  disorders. 

The  medical  qualities  of  pulverized  charcoal 
are  daily  developing  themselves.  In  addition  to 
its  value  in  bilious  disorders,  two  ouncea  of  the 
cliarcoal,  boiled  in  a  pint  of  fresh  milk,  may  be 
taken  in  doses  of  a  wine-glassful,  by  adults,  every 
two  hours,  in  the  most  obstinate  dysentery,  until 
relief  is  im[iarted,  which  has  not  failed  to  be  tlic 
effect  in  almost  every  instance.  It  is  harmless,  and 
the  experiment  may  be  safely  tried.  Charcoal 
ma<ie  from  maple  wood  is  the  fittest  for  this  pui«- 
pose. 

Fine  black  colour. 

"  Take  some  camphor,  and  set  it  on  fire;  from 
the  flame  will  arise  a  very  dense  smoke,  which 
might  be  collected  in  the  same  way  as  the  lamp- 
black, in  the  manufactories  of  that  article.  As  1 
have  not  required  much  at  a  time,  I  have  generally 
collected  it  on  a  common  saucer,  by  holding  it 
over  the  flame.  This  black,  mixed  with  gum  hieh 
bic,  is  far  superior  to  any  India  ink  I  have  e\ei 
seen  imported;  1  have  also  used  it  ground  in  oil." 

Miniature  painters,  who  use  colours  in  small 
quantities,  sometimes  obtain  a  most  beautiful  and 
perfect  black,  by  using  tl  e  buttons  which  form  on 
the  snuff  of  a  candle,  when  allowed  to  burn  \xn- 
disturbed.  These  are  made  to  fall  into  a  small 
thimble,  or  any  other  convenient  vessel  which  can 
be  immediately  covered  with  the  thumb,  to  e>- 
clude  the  air.     This  is  found  to  be  perfectly  ivv^ 


MISCELLANEOUS. 


401 


(rom  grease,  and  to  possess  every  desirable  qua- 
lity. 

For  rheumatic  gout. 

The  following  medicine,  prescribed  by  Dr  Bail- 
lie,  has  always  been  louiid  to  succeed  in  removing 
rheumatic  gout,  and  in  allaying  the  general  excite- 
ment of  ihe  brain  and  nervous  system,  which  uiii- 
Ibrinly  accomi)anies  it: — Take  of  camjiiiorated 
mixture,  7  (h-achms,  infusion  of  rhubarb,  5  do. 
tincture  of  henbane,  ^  a  drachm,  sub-carbonate  of 
potass,  10  giains.  Mix  for  a  draught.  To  be 
taken  two  or  three  times  a  day,  particularly  the 
last  thing  at  nis;ht. 

Wash  leather  irider  -waistcoats. — In  several  in- 
stances, tiie  best  eft'ects  have  occurred  from  wear 


urn  inyrtilus  or  rayrtillis,J  which  should  be  gather- 
ed  in  spring,  because  at  this  season  il  dries  mor^ 
readily,  and  is  more  easily  ground.  Three  pounds 
and  a  h;df  of  this  tan  suffice  for  dressing  a  pound 
of  lealiier,  while  six  pounds  are  required  from  the 
oak  to  produce  the  same  effect.  By  tliis  new  pro- 
cess, tanners  can  gain  four  months  out  of  the  time 
lequired  for  preparing  strong  leatiier.  A  com- 
mission having  been  appointed  at  Treves  to  ex- 
amine tile  leather  so  prepared,  reported,  that  they 
had  never  seen  any  as  good,  and  that  every  pair 
of  shoes  made  therefrom  lasts  two  months  more 
than  what  are  manufactured  from  common  leather; 
that  the  skin  of  the  neck,  which  it  is  difficult  to 
woi'k,  becomes  strong  and  elastic  like  that   of  the 


ing  washing  leather  over  flannel,  as  a  preservative  ||  other  parts.     The  shrub  should  not  be  ()ulled  up. 


au;ainst  liie  consequence  of  those  exposures  to  which 
all  ai~_'  more  or  less  liable.  A  waistcoat  of  this 
material  will,  in  many  cases,  supersede  the  neces- 
sity of,  and  prove  a  more  effective  barrier  against 
cold,  than  a  great  coat,  and  often  even  after  the  es- 
tablishment of  a  rheumatism  which  refuses  to  give 
way  btfore  the  most  powerful  medicine,  cioiiiing 
he  (larts  affected  witli  leather  will  almost  imme- 
diately effect  an  easy  cure. 

Dropsy. 
The   following   receipt  was   given   to   the   late 
jsuntess  of  Shaftesbury  by  the  prior  of  the  Bene- 
dictine monastery  of  Corbie,  in  Ficardy. 

Take  of  broom-seed,  well  powdered,  and  sifted, 
I  drachm.  Let  it  steep  twelve  hours  in  a  glass  and 
a  half  ol  good  rich  white  wine,  and  take  it  in  the 
morning,  fasting,  having  first  shaken  it  so  that  the 
whole  may  be  swallowed.  Let  the  patient  walk 
.»fter  it,  if  able,  or  let  her  use  what  exercise  she 
can  witiiout  fatigue,  for  an  hour  and  a  half;  after 
which,  let  her  take  2  oz.  of  olive  oil;  and  not  eat 
OT"  drink  any  thing  in  less  than  half  an  hour  after- 
wards. Let  this  be  repealed  evei'yday,or  once  in 
three  days,  and  not  oftener  till  a  cure  is  effected; 
and  do  not  let  blood,  or  use  any  other  remedy  dur- 
ing the  course. 

Nothing  can  be  more  gentle  and  safe  than  the 
ojieratioii  of  this  remedy.  If  the  dropsy  is  in  the 
body,  it  discharges  it  by  urine,  without  any  incon- 
venience: if  it  is  between  the  skin  and  flesh,  it 
causes  blisters  to  rise  on  the  legs,  by  which  it  will 
run  oft";  but  this  does  not  happen  to  more  than  one 
III  thirty:  and  in  this  case  no  plasters  must  be  used, 
fMlt  apply  red  cabbage  leaves.  It  cures  dropsy  in 
pregnant  women,  without  injury  to  the  mother  or 
■.;hild.  It  also  alleviates  asthma,  consumption,  and 
disorders  of  the  liver. 

Prevention  of  fire  in  theatres. 
In  consequence  of  the  frequent  occurrence  of 
fires  in  theatres,  particular  precautions  have  been 
taken  with  the  theatre  of  the  Port  St  Martin,  at 
I'aris.  A  thick  wall  of  hewn  stone  separates  the 
wudience  part  from  the  scenic  part  of  the  house; 
all  the  doors  in  it  are  of  iron,  and  may  be  shut  in- 
stantly in  cise  of  fire;  finally,  the  insulation  of  the 
spectators  from  the  stage  is  made  perfect  by  means 
iii  a  screen  of  plates  of  iron,  which  falls  down  be- 
for"  the  stage.  This  screen,  which  weighs  between 
1,2(>J  and  1,500  pounds,  is  easily  worked  by  two 
men,  and  slides  up  and  down  upon  guides,  so  as 
if»adily  to  take  its  place.  Besides  these  piecau- 
'.ions,  reservoirs  of  water  are  established  in  the 
oof,  which  may  be  connected,  when  necessary, 
with  vessels  of  compressed  air,  and  made  to  throw 
a  powerful  jet  over  a  very  large  part  of  the  build- 

Tanning. 

A  tanner,  named  Raped  i  us,  of  Bern  Castel,  on 

ihe  Moselle,  has  discovered  a  new  species  of  tan 

(jroper  for  dressing  leather.      It  is  the  plant  known 

by  the  name  of  bilberry  or  whorUeberrv,  (vaccini- 


out  cut  with  a  bill,  to  obtain  the  reproduction  of 
the  plant  the  following  year.  When  cut,  damp 
does  not  deteriorate  it,  which  is  not  the  case  with 
oak  bark,  wfiich  loses  ten  per  cent,  of  its  value  bj 
being  wetted. 

Method  of  obtaining  roses  of  aR  kinds  ttvice  in  the 
I  year. 

The  following  directions,  by  M.  Douefte  Riehar- 
dot,  are  to  enable  the  amateur  to  gather  as  fine  roses 
in  Sejitember  as  he  did  in  the  preceding  June:— . 
1.  Immediately  after  the  first  flowering,  the  shrub 
is  to  be  deprived  of  ev<;ry  leaf,  and  those  branches 
whicii  have  borne  roses  cut,  so  that  only  two  or 
three  buds  shall  remain.  The  cutting  of  the  weak- 
er branches  may  be  in  a  less  degree.  If  the  weather 
be  dry  w  hen  the  leaves  are  removed,  it  will  be  ne- 
cessary to  tiioroughly  water  the  stem,  for  several 
days,  with  the  rose  of  the  watering-pot:  in  this 
way  the  sap  will  not  be  arrested.  '2.  Then  the 
brush  is  to  be  used,  and  the  rose  tree  well  cleansed 
by  it,  so  that  all  mouldiness  shall  diijippear:  this 
opeialion  is  very  easy  after  an  abundant  rain.  3. 
l"he  earth  about  the  rose  tree  is  to  be  disturbed, 
and  then  twenty-four  sockets  of  calves'  feet  are  tc 
be  placed  in  the  earth  round  tlie  Vcvx,  and  about 
four  inches  distant  from  it.  The  hoofs  of  young 
calves  are  the  best,  and  give  a  vivid  colour  and 
agreeable  perfume  to  the  roses.  Tliese  are  to  be 
placed  with  the  points  downwards,  so  that  the  cups 
shall  be  nearly  level  with  the  surface  of  the  earth, 
and  the  plant  well  surrouiuled.  This  operation  is 
to  be  repeated  in  the  November  following.  These 
hoofs,  dissolved  by  the  rain  or  the  waterings,  fornj 
an  excellent  manure,  which  hastens  the  vegef^ition, 
and  determines  the  reproduction  of  flowers.  4. 
Two  waterings  per  week  will  suftice  in  ordinary 
weather,  and  they  should  be  made  with  tlie  rose 
of  the  watering-pot,  so  that  the  hoofs  may  ^e  fiUedj 
but,  if  the  atmosphere  is  dry,  it  will  be' necessary 
to  water  the  plants  every  evening;  and  in  the  lat- 
ter case  it  will  be  necessary,  from  lime  to  time,  to 
direct  the  stream  of  water  on  to  the  head  of  the 
tree. 

Gooseberry  and  currant  wines. 
The  following  method  of  making  superior  goose- 
berry and  currant  wines  is  recommended  in  a 
French  work: — For  currant  wine,  eight  pounds  of 
honey  are  dissolved  in  fifteen  gallons  of  boiling 
water,  to  which,  when  clarified,  is  added  the  juice 
of  eight  pounds  of  red  or  white  currants.  It  is 
then  ferniented  for  twenty-four  hours,  and  two 
pounds  of  sugar  to  every  two  gallons  of  water  are 
added.  The  preparation  is  afterwards  ciarified 
with  the  whites  of  eggs  and  cream  of  tartar. — For 
gooseberry  wine,  the  fruit  is  gathered  dry  when 
about  half  ripe,  and  then  pounded  in  a  mortar. 
The  juice,  when  properly  strained  through  a  catt- 
vas  bag,  is  mixed  with  sugar,  in  the  proportion  of 
three  pounds  to  every  two  gallons  of  juice.  It  u 
then  left  in  a  quiet  state  for  fifteen  days,  at  the  ex- 
piration of  which  it  is  carefully  poured  off,  muI 

2  11 


.02 


UMNTSRSAL  RKCEIPT  BOOK. 


left  to  ferment  fui  thi-ee  iiDtiths  when  the  qtiantity 
.8  under  fifteen  gallons,  and  for  five  months  when 
^oul)le  that  qnaniily.  It  is  then  bottled,  and  soon 
oecomes  fit  for  drinking. 

To  solder  tortoise -sheU. 

To  solder  two  pieces  of  shell  together,  the  two 
edges  which  are  to  be  joined,  must  be  bevellerl,  or 
chamfered;  taking  care  that  the  same  inclination 
be  given  to  both,  and  that  they  may  perfectly  fit 
each  other.  They  are  then  to  be  placed  one  U|)on 
the  other,  and  when  the  joint  is  well  fitted,  a  strip 
of  paper  is  to  be  wrapped  firmly  round  tliem,  so  as 
to  form  three  or  four  tliicknesses;  the  wliote  should 
be  secured  by  a  piece  of  thread.  A  pair  of  pin- 
cers resembling  small  smiths' tongs,  or  the  pinch- 
ing irons  used  by  hair  dressers,  must  be  heated, 
the  mouth  of  which  must  be  of  sutficient  length  to 
embrace  the  whole  joint;  these  are  to  be  squeezed 
together,  until  the  shell  will  bend  by  its  own 
weight,  or  by  the  application  of  a  small  force  with 
the  fingar.  The  tongs  are  then  to  be  removed,  and 
when  cooled,  the  piece  will  be  found  to  be  per- 
fectly soldered.  Care  must  be  Uiken  that  the 
tongs  be  not  too  much  heated,  otherwise,  instead 
of  soldering,  they  will  burn  the  shell:  to  prevent 
this,  they  must  be  tried  by  pinching  white  paper 
between  them;  when  they  are  of  such  a  tempera- 
ture as  to  scorch  it  very  slightly,  they  are  then  fit 
for  use. 

Qualities  of  the  animal  and  vegetable  food  com- 
monly used  in  diet. 

Beef. — \Vhen  this  is  the  flesh  of  a  bullock  of 
oniddle  age,  it  affords  good  and  strong  nourishment, 
and  is  peculiarly  well  adapted  to  those  who  labour, 
or  take  much  exercise.  It  will  often  sit  easy  upr)n 
stomachs  tliat  can  digest  no  other  kind  of  food; 
and  its  flR  almost  as  easily  digested  as  that  of 
veal. 

Veal  is  a  proper  food  for  persons  recovering 
from  indisposition,  and  may  even  be  given  to  fe- 
brile patients  in  a  very  weak  state,  but  it  affords 
less  nourishment  tlian  the  flesh  of  the  same  animal 
in  a  state  of  maturity.  The  fat  of  it  is  lighter  than 
that  of  any  other  animal,  and  shows  the  least  dis- 
position to  putrescency.  Veal  is  a  very  suitable 
food  in  costive  habits;  but  of  all  meat  it  is  the  least 
calculated  for  removing  acidity  from  the  stomach. 

Jilutton,  from  the  age  of  four  to  six  years,  and 
fed  on  dry  pasture,  is  an  excellent  meat.  It  is  of 
a  middle  kind  between  the  firmness  of  beef  and 
*he  tenderness  of  veal.  The  lean  part  of  mutton, 
however,  is  the  most  nourishing  and  conducive  to 
health;  the  fat  being  hard  of  digestion.  The  head 
of  the  sheep,  especialh' when  divested  of  the  skin, 
is  very  tender;  and  the  feet,  on  account  of  the 
jelly  they  contain,  are  highly  nutritive. 

Lamb  is  not  so  nourishing  as  mutton;  but  it  is 
light,  and  extremely  suitable  to  delicate  stomachs. 

House  lamb,  though  much  esteemed  by  many, 
possesses  the  bad  qualities  common  to  the  flesh  of 
all  animals  reared  in  an  unnatural  manner. 

Porh  affords  rich  and  substantial  nourishment; 
aiid  its  juices  are  wholesome  when  properly  fed, 
»nd  when  the  animal  enjoys  pure  air  anil  exercise. 
But  the  flesh  of  hogs  reared  in  towns  is  both  hard 
of  digestion  and  unwholesome.  Pork  is  particu- 
larly improper  for  those  who  are  liable  to  any 
foulness  of  the  skin.  It  is  almost  proverbial,  that 
a  dram  is  good  for  promoting  its  digestion:  but 
tills  is  an  erroneours  notion;  for  though  a  dram  may 
give  a  momentary  st":mulus  to  the  coats  of  the  sto- 
mach, it  tends  to  harden  the  flesh,  and  of  course  to 
make  it  more  indigestible. 

Smoked  hams  are  a  strong  kind  of  meat,  and 
rather  fit  for  a  relish  than  for  diet.  It  is  the  quali- 
tv  of  all  salted  meat  that  the  fibres  become  rigid, 
and  therefore  more  difficult  of  digest  ou;  and  when 


to  this  is  added  smoking,  the  heat  of  the  chimncrt 
occasions  the  salt  to  c;irie<;ntrate,  and  the  fat  betweea 
the  muscles  sometimes  to  become  rancid. 

Bacon  is  also  .)f  an  indigestible  quality,  and  is 
apt  to  turn  i-ancid  on  weak  slomaclis;  but  for  those 
in  health  it  is  an  excellent  food,  especially  when 
used  with  fo.vl  or  veal,  or  even  eaten  with  pes  s, 
cabbages,  or  cauliflowers. 

GoaVs  flesh  is  hard  and  indigestible;  but  that 
of  kids  is  tender,  as  well  as  delicious,  and  aflordi 
good  nourishment. 

Venison,  or  the  flesh  of  deer,  and  that  of  hares, 
is  of  a  nourisliing  quality,  but  is  liable  to  the  in- 
convenience, that,  though  much  disposed  to  pu- 
trescency of  itself,  it  must  be*kepl  for  a  little  time 
before  it  l)ecomes  tender. 

The  blood  of  animals  is  used  as  an  aliment  by 
the  common  people,  but  they  could  not  long  sub- 
sist upon  it  unless  mixed  with  oatmeal,  Sec:  for  it 
is  not  very  soluble,  alone,  by  th_  digestive  powerij 
of  the  human  stomach,  and  therefore  cannet  prove 
nourishing. 

J^ilk  is  of  very  different  consistence  in  dift'eren 
animals;  but  that  of  cows  being  the  kind  used  in 
diet,  is  at  present  the  object  ol  our  attention.  Milk, 
where  it  agrees  with  the  stomach,  affirds  excellent 
nourishment  for  those  who  are  weak,  and  caimnt 
digest  other  aliments.  It  does  not  readily  become 
putrid,  but  it  is  apt  to  become  sour  on  the  stomach, 
and  thence  to  produce  flalulouce,  heart-burn,  or 
gripes,  and  in  some  constitutions  a  looseness.  Thf 
best  milk  is  from  a  cow  at  three  or  four  years  of 
age,  about  two  months  after  producing  a  calf.  It 
is  lighter,  but  more  watery,  than  th^-  milk  of  sheep 
and  goats;  while,  on  the  other  h;iiid,  it  is  more 
thick  and  heavy  than  the  milk  of  asses  and  mares, 
which  are  next  in  consistence  to  human  milk. 

On  account  of  the  acid  which  is  generated  aftei 
digestion,  milk  coagulates  in  all  stomachs;  but  the 
caseous  or  cheesy  part  is  ag:iin  dissolved  by  the  di- 
gestive juices,  and  rendered  fit  for  the  purposes 
of  nutrition.  It  is  improp"r  to  eat  acid  substances 
with  milk,  as  these  would  tend  to  prevent  the  due 
digestion  of  it. 

Cream  i?  veiy  nourishing,  but,  on  account  of  its 
fatness,  is  difficult  to  be  digested  iii  weak  stomachs. 
Violent  exercise,  after  eating  it,  will,  in  a  little 
time,  convert  it  into  butter. 

Butter. — Some  writers  inveigh  against  the  use 
of  butter  as  universally  pernicious;  but  they  miglit 
with  equal  reason  condemn  all  vegetable  oils,  which 
form  a  considerable  part  of  diet  in  the  southern 
climates,  and  seem  to  have  been  beneficially  in- 
tended l)y  nature  for  that  purpose.  Butter,  like 
every  other  oily  substance,  has  doubtless  a  relaxing 
quality,  and  if  long  retained  in  the  stomach,  is  lia- 
ble tc  become  rancid;  but,  if  eaten  in  moderation, 
it  will  not  produce  those  effects.  It  is,  however, 
improper  in  bilious  constitutions.  The  worst  con- 
sequence produced  by  butter,  when  eaten  with 
bread,  is,  that  it  obstructs  the  discharge  of  the  sa- 
liva, in  the  act  of  mastication  or  chewing;  by  which 
means  the  food  is  not  so  easily  digested.  I'o  ob- 
viate this  eft'ect,  it  would  be  a  commendable  prac- 
tice at  breakfast,  first  ti>  eat  some  dry  bread,  and 
chew  it  well,  till  tiie  salivary  ghtiids  were  exhaust- 
ed, and  afterwards  to  eat  it  with  butter.  By  thest 
means  such  a  quantity  of  saliva  might  be  c:u-rie:l 
into  the  stomach  as  would  be  sufficient  for  the  pur- 
pose of  digestion. 

Cheese  is  likewise  reprobated  by  many  as  est- 
treniely  unwholes.iiue.  It  is  doubtless  not  easy  of 
digestion;  and  when  eaten  in  a  great  (juantity,  may 
overload  the  stomach;  but  if  taken  sparingly,  its 
tenacity  may  be  Uissolved  by  the  digestive  juices, 
and  it  may  yield  a  wholesome,  tliuugh  not  very 
nourishing  chyle.     Toasted  cheese  is  agreeable  to 


MISCELLANEOUS. 


40?^ 


most  pulates,  but  it  is  rendered  more  indigestible 
oy  th.it  process. 

Foivls. —  rite  flesh  of  birds  differs  in  UMidity  ac- 
r„.rdiiig  to  the  fooil  on  which  .liny  live.  Such  as 
fced  U|)Gi  gfi-ain  and  berries,  ailard,  in  general, 
^ood  noni'ishinent;  if  wr  t-vcejil  ujeese  and  ducks, 
■vhich  are  hard  of  digestion,  especially  the  former. 
\  young  hen  or  cliii^ken  is  tender  and  delicate 
food,  and  exti-emely  well  adapted  whei-e  the  digt,s- 
iive  powers  are  weak.  Bnt  of  all  lame  fowls,  the 
•apon  is  the  most  nutritious. 

'I'urkeifs,  iifc. — Turkeys,  as  well  as  Guinea  or 
India  fowls,  aftord  a  substantial  nutriment,  but  are 
111)1  so  easy  of  digestion  as  the  common  domestic 
fowls.  In  all  birds  those  parts  are  the  most  firm, 
(vhich  are  most  exercised:  in  the  small  birds, 
ilierefore,  the  wings,  and  in  the  larger  kiii<ls  the 
legs,  are  commonly  the  most  difficult  of  digestion. 

Hlld  foioln. — The  flesh  of  wild  birds,  in  gene- 
r.d,  thougli  more  easily  digested,  is  less  nourishing 
iliai)  that  of  quadrUjyeds,  as  being  more  dry  on  ;;c- 
couiit  of  their  almost  constant  exercise.  Those 
tiirds  are  not  wholesome  which  subsist  upon  worms, 
.iisects,  and  fishes. 

Esg'S. —  The  eggs  of  binis  are  a  simple  and 
wholesome  aliment.  Those  of  the  turkey  are  su- 
perior in  all  the  qualifications  of  food.  The  white 
of  eggs  is  dissolved  in  a  warm  temperature,  but 
by  much  heat  it  is  rendered  tough  and  hard.  The 
yolk  contains  much  oil,  and  is  higidy  nourishing, 
but  has  a  strong  tendency  to  putrefaction;  on  which 
■iccount,  eggs  are  improper  for  people  of  weak 
sromachs,  especially  when  they  ai-e  not  quite  fresh. 
(iggs  boiled  hard  or  fried  are  difficult  of  digestion, 
and  are  rendered  still  more  indigestible  by  the  ad- 
dition of  butler.  All  eggs  require  a  sufficient 
quantity  of  salt,  to  promote  their  solution  in  the 
stomach. 

i'Ys/i,  though  some  of  them  be  light  and  easy  of 
digestion,  aftord  less  nourishment  than  vegetables, 
or  the  flesh  of  quadrupeds,  and  are,  of  all  the  ani- 
mal tribes,  the  most  disposed  to  putrefaction.  Salt 
water  fish  are,  in  general,  the  best;  but  when  salted, 
though  less  disposed  to  putrescency,  they  become 
more  difficult  of  digestion.  Whitings  and  flounders 
are  the  most  easily  digested.  Acid  sauces,  and 
pickles,  by  resisting  putrefaction,  are  a  proijer  ad- 
Jitioii  to  fish,  both  as  they  retard  putrescency,  and 
3orrect  the  relaxing  tendency  of  butter,  so  gene- 
rally used  with  this  kind  of  alimeiit. 

Oysters  and  cockles  are  eaten  both  raw  and 
dressed:  but  in  the  former  state  they  are  jirefera- 
Dle,  because  heat  dissipates  considerably  their  nu- 
tritious \)arls  as  well  as  the  salt  water,  which  pro- 
motes their  digestion  in  the  stomach;  if  not  eaten 
Tery  spai-ingly,  they  generally  prove  laxative. 

Muscles  and  perhuinkks  are  far  inferior  to  oys- 
ters, both  in  point  of  digestion  and  nutriment. 
Sea  muscles  are  by  some  supposed  to  be  of  a  poi- 
sonous nature;  but  though  this  ojii"^  o  is  not  much 
countenanced  by  experience,  the  baiest  way  is  to 
eat  them  with  vinegar,  or  some  other  vegetable 
acid. 

hread. — At  the  head  of  the  vegetable  class 
stands  bread,  that  article  of  diet  which,  from  ge- 
neral use,  has  received  the  name  of  the  stafV  of 
life.  Wheat  is  the  grain  chiefly  used  for  t!ie  pur- 
pose in  this  country,  and  is  among  the  most  nutri- 
live  of  all  tiie  farinaceous  kinds,  as  it  contains  a 
t;reat  deal  of  starch.  Bread  is  very  pioperly  eaten 
.»itli  ainmal  food,  to  correct  the  disposition  to  (ju- 
irescency;  but  is  most  expedient  witii  such  articles 
of  diet  as  contain  much  nourishment  in  a  small 
bulk,  because  it  then  serves  to  give  the  stomach  a 
proper  degree  of  expansion.  But  as  it  produces  a 
slimy  chyle,  and  disposes  to  cosliveness,  it  ought 
uot  "to  he  eaten  in  a !  irgc  quantity.     To  render 


bread  easy  of  digestion,  it  ought  to  f>e  well  fer- 
mented and  baked,  and  it  neve,  shoidd  be  used  till 
it  has  stood  twenty-four  houi-s  after  being  taken  nut 
of  the  oven,  otherwise  it  is  apt  to  occasion  various 
complaints  in  those  who  have  weak  stomachs;  such 
as  flatulence,  heart-burn,  watchfulness,  ami  the 
like,  l^he  custom  of  eating  butter  with  lire.id, 
hot  from  the  oven,  is  comi)atible  only  with  very 
strong  digestive  powers. 

Pastry,  especially  when  hot,  has  all  the  di-^ad- 
vantages  of  hot  bi'ead  and  butter,  and  even  buttered 
toast,  though  the  l»read  be  stale,  is  scarcely  infe- 
rior in  its  effects  on  a  weak  stomach.  Ury  toast, 
with  butter,  is  by  far  the  wholesoinest  bi'eakfast. 
Brown  wheaten  bread,  in  which  tiiere  is  a  jrood 
deal  of  rye,  though  not  so  nourishing  as  that  made 
of  fine  flour,  is  both  palatalde  and  wholesome,  but 
a[)t  to  become  sour  on  weak  stomachs. 

Oats,  barley,  and  rice. — O  its,  when  deprived 
of  the  husk,  and  particularly  barley,  when  pro- 
perly prepared,  are  each  of  them  softening,  and 
aftord  wholesome  and  cooling  nourishment.  Rice 
likewise  contains  a  nutritious  mucilage,  and  is  less 
used  in  Great  Britain  than  it  deservt.'s,  both  on  ac- 
count of  its  wholesomeness  and  economical  utility. 
The  notion  of  its  being  hurtful  to  the  sigiit  is  a 
vulgar  error.  In  some  constitutions  it  tends  to  in- 
duce costiveness;  but  this  seems  to  be  owing  chiefly 
to  flatulence, and  may  be  connected  by  the  addition  of 
some  spice,  such  ascara>vays,  aniseed,  and  the  like 

Potatoes  are  an  agreeable  and  wholesome  food, 
and  yield  neaidy  as  mucii  iioui'ishment  as  any  of 
the  roots  used  in  diet.  The  tarinaceous  or  mealy 
kind  is  in  general  the  most  easy  of  digestion,  and 
they  are  much  improved  by  being  toasted  oi  baked. 
They  ought  almost  always  to  be  t-alen  with  meat, 
and  never  without  salt.  The  salt  shoul^be  boiled 
with  them. 

Green  peas  and  beans,  boiled  in  tlieir  fresh  state 
are  both  agreeable  to  the  taste  and  wliol-s(jmc 
being  neither  so  flatulent,  nor  so  difficult  of  <liges- 
tion,  as  in  their  ripe  state;  in  which  die"  resemble 
the  oilier  leguminous  vegetables.  Frencii  bean* 
possess  much  the  same  qualities;  but  yield  a  more 
watery  juice,  and  have  a  greater  dis|)osition  to  pro* 
duce  flatulence.  They  ought  to  be  eaten  witi)  somt 
spice. 

Salads,  being  eaten  raw,  require  good  digestiv? 
powers,  especially  those  of  the  cooling  kind;  and 
the  addition  of  oil  and  vinegar,  though  qualified 
with  omstard,  hardly  renders  the  free  use  of  them 
consistent  with  a  weak  stomach. 

Spinach  attords  a  soft  lubricating  aliment,  but 
contains  little  nourishraenl.  In  weak  stomaclis  il 
is  apt  to  produce  acidity,  and  frequently  a  loose- 
ness. To  obviate  these  efl'ects,  it  oiigiit  always  to 
be  well  beaten,  and  but  little  butter  mixed  wiih  il. 

jlspo.ragus  is  a  nourisliing  article  iii  diet,  and 
pr;)moles  tiie  secretion  of  urine;  but  in  common 
with  the  vegetable  class,  disposes  a  little  to  flatu- 
lence. 

jirtichokes  resemble  asp  u-agus  in  their  quali- 
ties, bnt  seem  to  be  mure  nuiriiive,  and  less  dia- 
relic. 

Cabbages  are  some  of  the  most  conspicuous 
plants  in  the  garden.  The;,  do  not  atlbrtl  much 
nourishment,  but  are  an  agrerabie  addition  to  ani- 
mal food,  and  not  quite  so  llatuljot  as  the  coinmon 
greens.  They  are  likewi.<e  diuivUc,  and  soine- 
wlial  laxativu.  Cabbage  has  a  slrcnger  tendency 
lo  puireiaction  than  iiiu-l  otiier  vigt  table  substan- 
ces; anil,  during  lis  [lUlntymg  stat .-,  sends  forth 
an  offensive  siiiell,  much  resembling  (hat  of  putre- 
fying animal  bodies.  So  t'ar,  however,  from  pro- 
nioling  a  puliid  disposition  in  the  luiinaii  body,  it 
is,  on  the  contrary,  a  wholesome  aliiiieiit  in  '.he 
true  putrid  scurvy. 


404 


UNIVERSA.L  RECF.IPT  B(K>K 


Tur.-'ps  aie  a  nutrilioiis  article  of  vegetable 
fond,  but  not  very  easy  of  digeslioii,  and  are  fliitu- 
leiit.  This  efftct  is  in  a  good  measure  obviated, 
by  pressing  llie  water  out  of  them  before  tiiey  are 
eaten. 

Carrots  contain  a  considerable  quantity  of  nu- 
tritious juice,  but  are  among  the  most  flatulent  of 
vegetablt  prnductions. 

Parsnijis  are  more  nourishing  and  less  flatulent 
tlian  carrots,  whicii  they  also  exceed  in  the  sweet- 
ness of  their  mucilage.  By  boiling  them  in  two 
diflerent  waters,  they  are  rendered  less  flatulent, 
but  tlieir  other  qualities  are  thereby  diminished  in 
proportion. 

Parsley  is  of  a  stimulating  and  aromatic  nature, 
well  calculated  to  make  agreeable  sauces.  It  is 
also  a  gentle  diuretic,  but  preferable  in  all  its 
qualities  when  boiled. 

Celery  afl'ords  a  root  both  wholesome  and  fra- 
grant, bnl  is  difficult  of  digestion  in  its  raw  state. 
It  gives  an  agreeable  taste  to  soups,  as  well  as 
renders  them  diuretic. 

Onions,  garlic,  and  shalots  are  all  of  a  stinui- 
latirg  nature,  by  which  they  assist  digestion,  dis- 
solve slimy  humours,  and  expel  flatulency.  They 
are,  however,  most  suitable  to  persons  of  a  cold 
and  phlegmatic  constitution. 

Radishes  of  all  kinds,    particularly  the    horse 
radish,  agree  with  the  three  preceding  articles  in  i 
powerfully  dissolving  slimy  humours.     They  ex-  ' 
cite  the  discharge  of  air  lodged  in  the  Intestines. 

nipples  are  a  wholesome  vegetable  aliment,  and 
in  many  cases  medicinal,  particularly  in  diseases 
of  the  breast  aad  complaints  ^rising  from  phlegm. 
Hot,  in  genei-al,  they  agree  best  with  the  stomacli 
when  eaten  either  roasted  or  boiled.  Tiie  more 
aromatic  kinds  of  apples  are  the  fittest  for  eating 
raw. 

Pears  resemble  much  in  their  effects  the  sweet 
kind  of  apples,  but  have  more  of  a  laxative  quali- 
ty, and  a  greater  tendency  to  flatulence. 

Cherries  are  in  general  a  wholesome  fruit,  when 
they  agree  with  the  stomach,  and  they  are  benefi- 
cial in  many  diseases,  especially  those  of  the  putrid 
kind. 

Plums  are  nourishing,  and  have  besides  an  at- 
tenuating, as  well  as  a  laxative,  quality,  but  are  apt 
to  produce  flatulence.  If  eaten  fresh,  anO  before 
they  are  ripe,  especially  in  large  quantities,  they 
occasion  colics,  and  other  complaints  of  the  bowels. 

Peaches  are  not  of  a  Nery  nourishing  quality, 
but  they  abound  in  juice,  and  are  serviceable  in 
iiilious  complaints. 

Ajn-icots  are  more  pulpy  than  peaches,  but  are 
apt  to  ferment,  and  produce  acidities  in  weak  sto- 
machs. Where  they  do  not  disagree  they  are 
coolinn-,  and  tend  likewise  to  correct  a  disposition 
to  putrescency. 

Gooseberries  and  currants,  when  ripe,  are  simi- 
lar in  their  (pialities  to  cherries,  and  when  used  in 
i  green  state,  they  are  agreeably  cooling: 

Strawberries  are  an  agreeable,  cooling  aliment, 
»n(l  are  accounted  good  in  cases  of  gravel. 

Cucumbers  are  cooling,  and  agreeable  to  the 
9alate  in  hot  weather;  but  to  prevent  them  from 
proving  hurtful  to  the  stomach,  the  juice  ought  to 
be  sipieezed  out  after  they  are  sliced,  and  vinegar, 
•)epper,  and  salt,  afterwards  added. 

'2'ga. — By  some,  the  use  of  this  exotic  is  con- 
demned in  terms  the  most  vehement  and  unquali- 
fied, while  others  have  either  asserted  its  inn  )- 
eence,  or  gone  so  far  as  to  ascribe  to  it  salubrious, 
itnd  e^-en  extraordinary  virtues.  The  truth  seems 
to  lie  between  these  two  extremes;  there  is  how- 
ever an  essential  difterence  in  the  effects  of  green 
tea  and  of  black,  or  of  bohea;  the  former  of  which 
«s  much  more  apt  to  aftect  the  nerves  of  the  sto- 


mach than  the  lattei",  more  especially  when  ilrint 
without  ci-eam,  and  likewise  witbf)ut  bri-a<i  an» 
butter.  That,  taken  in  a  large  quantity,  or  at  » 
later  hour  than  usual,  tea  often  i)rodnces  watchful- 
ness, is  a  i)oint  that  cannot  be  denied;  but  if  usee 
in  niodei'alion,  and  accompanied  with  the  ad<li 
tionsjust  now  mentioned,  it  does  not  sensil)ly  dis- 
cover any  hurtful  eft'ects,  but  greatly  relieves  an 
ojipressioii  of  the  stomach,  and  abates  a  pain  of  the 
head.  It  ought  alwa)"s  to  be  made  of  a  moderate 
degree  ot  strength:  for  if  too  weak  it  certainly  re- 
laxes the  stomach.  As  it  has  an  astringent  taste, 
which  seems  not  very  consistent  with  a  relaxing 
|)ower,  there  is  ground  for  ascribing  this  effect  not 
so  much  to  the  herb  itself  as  to  the  hot  water, 
which  not  being  impregnated  with  a  sufficient 
quantity  of  tea,  to  correct  its  own  emollient  ten- 
dency, produces  a  relaxation,  unjustly  imputed  to 
some  noxious  quality  of  the  plant.  Hut  lea,  like 
every  other  commodity,  is  liable  to  damage,  and 
when  this  happens,  it  mav  pro'hice  eftects  not  ne- 
cessarily connected  with  its  original  qualities. 

C'jffee. — It  is  allowed  that  coffee  promotes  di- 
gestion, and  exhilarates  the  animal  spirits;  be- 
sides which,  various  other  qualities  are  ascribed  ti» 
it,  such  as  dispelling  flatulency,  removing  dizzi- 
ness of  the  head,  attenuating  viscid  humours,  in- 
creasing the  circulation  of  the  blood,  and  conse- 
quently perspiration;  but  if  drank  too  strong,  it 
affects  the  nerves,  occasions  watchfulness,  and  tre- 
mor of  the  hands;  though  in  some  phlegmatic  con- 
stitutions it  is  apt  to  produce  sleep.  Indeed,  it  is 
to  persons  of  that  habit  that  coft'ee  is  well  accom 
modated;  for  to  people  of  a  thin  and  dry  habit  ot 
body  it  seems  to  be  injurious.  Tui'key  coft'ee  is 
greatly  preferable  in  flavour  to  that  of  the  West 
Indies.  Drank,  only  in  the  quantity  of  one  dish, 
after  dinner,  to  promote  digestion,  it  answers  best 
without  either  sugar  or  milk:  but  if  taken  at  other 
times,  it  should  have  both;  or  in  place  of  the  lat- 
ter, rather  cream,  which  not  only  improves  the 
beverage,  but  tends  to  rciiigate  the  effect  of  coffee 
upon  the  nerves. 

Chocolate  is  a  nutritive  and  wholesome  compo- 
sition, if  taken  in  a  small  quantity,  and  not  re- 
pealed too  often;  but  is  generally  hurtful  to  thn 
stomach  of  those  with  whom  a  vegetable  diet  dis- 
agrees. By  the  addition  of  vanilla  and  other  in- 
gredients, it  is  made  too  heating,  and  so  much  af- 
fects particular  constitutions  as  to  excite  nervous 
symptoms,  especially  com|)laints  of  the  head. 
Food  for  horses. 

A  practice  is  becoming  general  in  Silesia  of 
feeding  horses  with  bread,  made  by  taking  equal 
quantities  of  oat  and  rye  meal,  mixing  it  with  lea- 
ven or  yeast,  and  adding  one  third  of  the  quantity 
of  boiled  potatoes.  To  each  horse  is  given  I'ilbs. 
per  day,  in  rations  of  4  lbs.  each.  The  bread  is 
cut  into  small  pieces,  and  mixed  with  a  little 
moistened  ci)'  nraw.  It  is  stated  that  by  this 
means  there  is  a  saving  in  feeding  seven  horses  of 
49  bushels  of  oats  in  24  days,  while  the  horses 
perform  their  common  labour,  and  are  much  bet- 
ter in  look,  health  and  disposition. 

Another  improvement  in  the  feeding  of  horses, 
consists  i'lthe  substitution  for  hay  and  corn,  of  cut 
straw  and  potatoes,  or  straw,  chaft',  and  pounded 
furze  mixed,  wetted  with  salt  water.  The  process 
of  preparing  it  is  as  follows:  Let  a  tub  full  of  fresh 
water,  with  an  egg  in  it,  be  impregnated  with  as 
much  domestic  salt  as  will  cause  the  egg  to  rise 
and  float  on  the  surface,  that  being  the  criterion  of 
its  saltness  being  equal  to  that  of  sea  water.  The 
provender  being  put  into  a  wicker  basket,  arul 
placed  on  the  tub,  pour  the  salted  water  upon  it,  in 
quantity  sufficient  to  wet  the  whole  mass,  anj 
when  it  sliall  bu?e  done  filt«riiig  through  it,  give  ii 


MISCELLANEOUS. 


40A 


♦  <he  horses.  The  salted  water  will  not  only 
^  <isteii  Hnd  sweeten  the  Food,  but  also  npenite  as 
»  jiost  efficient  alterative  to  purify  the  hlood, 
purge  all  n;ri)ss  humours,  prevent  the  increase  ot 
worms,  and  all  paiufui  attacks  from  those  trouble- 
some vermin.  Horses  feil  in  this  manner  will 
work  well,  and  will  be  fit  for  all  sorts  of  work.  A 
man  ciils  with  one  knife  machine,  in  four  hours, 
eiioua;h  of  wheaten  straw  to  last  nine  horses  for 
tweuly-four  liom-s. 

(h-igiiuil  receipt  for  sore  et/ts. 

Take  I  ounce  of  w  hite  coppei-as,  dissolve  it  in  a 
(juart  of  water,  and  ap|)ly  it  to  the  co.  ners  of  the 
eyes  three  or  four  times  a  day,  or  even  every  iiour. 
The  e^es  will  sm'irt  much  during  the  administra- 
tion of  tlie  lotion. 

A  tahle-spoonful  for  an  adult,  a  tea-spoonful  for 
a  child,  uf  cream  of  tartar,  dissolved  iuhalf  atuin- 
hler  of  water,  may  be  taken  inwardly,  once  a  day, 
while  using  the  above. 

7Vie  barh  of  the  stem  of  the  pomegranate,  a  spe- 
cific »ri  tlie  cure  of  iseiua,  or  tape  -worm. 

"  I  have  repeatedly  put  to  the  test  of  trial  in 
cases  of  tatnia,  with  uniform  success,  the  dried 
bark  of  the  stem  of  the  pomegranate  shrub,  both 
in  decoction  and  in  powder,  without  exciting  any 
other  sensation  than  those  which  arise  from  tlie 
fresh  ba4'k  of  the  root  of  the  plant.  I  have  also 
ascertained,  by  frequent  trials,  that  the  virtues 
of  the  bark  ma)'  be  preserved  several  years. 
Some  hark  of  the  stem,  which  I  have  had  upwards 
of  four  years,  packed  in  a  deal  box,  I  have  re- 
cently tried  in  several  cases  of  tsenia  with  per- 
fect success;  so  that  I  have  no  hesitation  what- 
ever ill  recommending  this  drug,  not  only  as  a 
safe,  but  as  a  perfectly  certain  remedy  for  expul- 
sion of  tsnia.  This  drug  is  equally  efficacious  in 
expeHin^from  the  lower  animals  (especially  dogs), 
t;enia.  T  )  full  grown  dogs  may  be  given  the  same 
(h)se  as  that  taken  by  adults.  The  powder  mixed 
with  buttL-r  or  minced  meat,  is  as  good  a  form  as 
any;  some  dfi^s  will  of  themselves  eat  it  when  pre- 
pared in  this  manner.  The  powder  may  also  be 
driven  in  balls,  or  the  decoction  may  be  substituteil 
with  equi.l  eftect.  We  are  indebted,  it  seems,  for 
<iur  knowledge  of  this  invaluable  remedy  foi-  the 
tape  worm  to  a  mussulman  fakeer,  nametl  Azim- 
sliah,  who,  in  1804,  having  relieved,  in  a  few  hours, 
Mr  Robert  Home,  of  Calcutta,  of  a  tienia  which 
uieasni-ed  36  feet  in  length,  was  pi-evailed  on,  by  a 
reward  of  two  gold  molars,  to  disclose  the  se- 
c  ret. 

Varnish  for  boots  andnhoes,  byiehich  they  are  ren- 
dered impervious  to  xualer. 

Take  a  pint  of  linseed  oil,  with  ^  lb.  of  mutton 
s«iet,  6  or  8  oz.  of  bees'-wax,  and  a  small  [liece  of 
rosin.  Hoil  all  lliese  in  a  pipkin,  and  let  the  liquid 
coo!  till  it  is  milk  warm.  I'ben,  with  a  hair-bi-usb, 
lay  it  on  new  boots  or  shoes.  If  old  boots  or  shoes 
»ie  to  be  varnished,  the  mixture  is  to  be  laid  on 
"hen  the  leather  is  peifectly  <lry. 
Sympathetic  ink. 

The  following  application  of  a  modern  chemical 
I'iscovery,  has  never  before  been  communicated  to 
the  public,  and  affords  a  sympathetic  ink  very  far 
supt-rior  lo  any,  as  yet,  in  use.  Dissolve  a  small 
quantity  of  starch  in  a  saucer,  with  soft  water,  and 
list;  the  liquid  like  common  ink:  when  <lry,  no 
traces  of  the  writing  will  appear  on  the  paper,  and 
tbe  letters  can  be  developed  only  by  a  weak  sulu- 
(11(11  of  iodine  in  alcohol,  when  they  will  appear  of 
a  deep  [lUrple  colour,  which  will  not  be  eftaced  un- 
(d  after  long  exposure  to  the  alniospbere.  So  (ler- 
inanent  are  the  traces  left  by  the  starch,  that  they 
eaiiiiot,  wtien  dry.  be  effaced  by  Indian  rubber;  and 
III  auijther  case,  a  letter,  which  had  been  carried  in 
cie  pocket  for  a   fortnight,  had  the    secret   charac- 


ters displayed  at  once,  by  being  verj'  sj-ght  iv  moist- 
ened  with  the  above  mentioned  prepai-ation. 
Presei-vation  of -wood  by  charcoal — especially  ap- 
plied to  water-.ipouts. 

Lay  on  a  good  coat  of  drying  oil,  then  immedi- 
ately dust  it  over  with  a  thick  layer  of  charcoal, 
finely  powdered,  and  contained  in  a  muslin  bag. 
After  two  or  three  days,  wden  tiie  oil  is  thorough- 
ly dried,  brusii  off  the  loose  particles  of  the  char- 
coal, and  cover  that  which  adheres  with  a  coat  of 
paint,  and  a  few  days  after  a  second.  1  he  w  hole 
will  become  a  firm  and  solid  crust,  and  preserve 
the  wood  sound  many  years. 

N.  B.  The  charcoal  should  be  fresh  made,  or 
heated  again  in  close  vessels,  so  as  to  expel  the 
water  which  it  greedily  attracts  from  the  air.  The 
most  suitaole  paint  is  the  common  lead  colour,  but 
any  other  will  do. 
Method  of  packing  seeds  for  transportation,  so 

that  they  may  retain  their  vegetative  property. 

The  lovers  of  jdanls,  or  those  who  wish  to  have 
seeds  transported  to  distant  countries,  ought  to  ob- 
serve the  precautions  which  follow,  in  order  that 
the  seeds  may  germinate,  when  they  have  been 
sown.  The  means  of  effecting  this,  which  we  are 
about  to  make  known,  are  those  which  have  been 
followed  bv  that  distinguished  botanist,  M.  Sou- 
lange  Bodin,  who  has  had  long  experience  in  thij 
business. 

All  seeds,  intended  for  transportation,  should  h« 
collected  in  a  state  of  perfect  maturity.  The  finei 
seeds  may  be  enclosed  in  good  jiaper  bags,  but 
those  which  are  larger  must  be  placed  inlayers 
in  verj'  dry  sand,  and  the  whole  packed  in  airtight 
vessels.  The  stratification  in  (Iry  sand  is  a  pre- 
caution which  alone  would  preserve  their  germina- 
ting pro|)erty  for  many  years,  and  during  the 
longest  voyages.  Saw  dust  is  also  a  good  article, 
but  it  is  necessary  to  take  the  precaution  of  placing 
it  in  an  oven,  as  we  do  bran,  when  we  wish  to  pu- 
rify it  from  mites,  or  from  the  eggs  of  other  in- 
sects. Oleaginous  seeds,  which  are  liable  soon  to 
become  rancid,  such  as  those  of  the  coffee  plant, 
the  oak,  nut  trees,  the  tea  tree,  &c.  require,  when 
stratified,  to  be  kefit  with  great  care  separate  from 
each  other,  in  sand  wiiich  is  very  fine,  and  very 
dry.  Those  which  are  of  a  middle  size,  may  be 
sent  in  their  pericarps,  enclosed  air  tight  in  small 
cujis  or  pots,  by  covers  of  glass,  fixed  on  with 
[lutty;  or  of  wood  or  cork,  imbedded  in  melted 
wax,  or,  which  is  better,  in  nulled  pitch. 

Juicy  seeds  must  be  separated  from  each  other, 
as  contact  wouhl,  soviier  or  later,  inevitably  cause 
a  fermentation  which  would  destroy  ttieni.  Kox- 
burgdips  them  into  a  solution  of  gum  arable;  this, 
as  it  hardens,  forms  a  cual  which  defends  them 
against  every  iiriiici[)le  of  destructiun,  and  enables 
him  to  transmit  theiu  from  the  Coromandel  coast 
to  Europe,  without  undergoing  the  slightest 
change. 

With  respect  to  bulbous  roots,  and  other  plants 
with  roots,  which  al«ays  require  a  length  of  from 
two  to  three  feet  in  their  shoots  or  slips,  it  is  best 
to  place  tiiem  either  in  earth,  taken  from  the  siiot 
where  the  plant  vegetates  freely,  or  in  some  other 
earth  well  divided  and  mixeil,  and  rather  too  dry 
than  loo  moist;  the  muiilil  termed  of  the  rotten 
trunks  of  trees  is  very  good  for  the  jmrpose;  but  it 
is  necessary  to  ascertain  that  it  does  not  contain 
insects. 

Vegetaldes,  treated  in  tins  way,  have  been 
brought  by  \L  Pt  rrollet  from  the  South  Sea,  and 
have  all  lived.  The  whole  may  be  enclosed  in  lit- 
tle wooden  casks  wtll  hooiied,  and  covered,  inside 
and  out,  with  a  bituminous  coaling.  So  situated, 
seeds  are  unalterable;  aid  when  the  vessels  aro 
well  closed,  neither  insects,  external  air,  moisture 


406 


UNIVERSAL  RECEIPT  BOOR. 


or  evc»  her*,  cMi  ejain  admittance.  It  is  above  all 
tliinijs  necessary  ^iiotwithstaiiiliii^  some  ill  foUDfied 
tlienried)  to  h>i  carftVil  not  to  use  fresh  moss,  or 
immersion  '"■)  wax,  or  in  pifcli;  plants  sent  ii>  this 
wav,  from  *,lie  ton-id  zone  to  France,  have  arrived 
either  decayed,  or  (juitr  dried  up. 
Ritmeibj  fur  ^i-avcl. 

Take  of  tlie  oss<Titial  oil  of  spruce,  1  scruple, 
spirit  of  nitiic  ether,  1  oz.  .Miv.  A  tea-spoonful 
to  be  taken  two  or  three  times  a  day,  in  a  tea-cup- 
ful of  the  decoction  of  marsh-inallow  root. 

Aiiotlier. — Great  relief  has  been  derived  from 
the  use  of  the  followinc;  mixture,  in  some  obstinate 
cases  of  stone  anil  gravel. 

Take  of  the  recti  tied  oil  of  tur|)entine,  sweet 
spirit  of  nitre,  oil  of  juniper,  balsam  of  sulphur, 
each  half  an  oz.  Mix.  Fifteen  or  sixteen  drops 
to  be  taken,  in  a  wine-glassful  of  water,  3  times  a 
(lay. 

Another. — Take  of  Venice  turpentine,  1  oz. 
powdered  gi.m  arabic,  2  oz.  powdered  grains  of 
paradise,  and  powdered  jalap-root,  each  2  drachms, 
balsam  copaiva,  sufficient  to  form  an  electuary. 
The  size  of  a  walnut  to  be  taken  twice  a  day. 

Another. —  Take  of  Venice  tui-pentine,  Castille 
soap,  rliubarb  powder,  extract  of  oascarilla,  each 
one  di-achm,  essential  oil  of  juniper,  30  drojjs. 
Mix  well  together,  and  divide  into  50  pills.  'I'hree 
to  lie  taken  twice  a  day,  with  a  wine-glassful  of  an 
infusion  of  wild  carrot  seed. 

Another. — Take  of  Alicant  soaj),  8  oz.  fresh 
lime,  finely  powdered,  1  oz.  oil  of  tartar,  1  drachm. 
Wilh  sufficient  quantity  of  water  for  a  mass,  and 
divide  it  into  5  grain  pills;  from  3  to  4  of  which 
should  be  taken  daily.  This  is  the  celebrated  re- 
ceipt of  Mrs  Stevenson  for  stone  and  gravel,  im- 
proved by  Dr  Hartley. 

Another. — Boil  36  raw  coffee-berries  for  one 
hour  in  a  (piart  of  soft  spring  or  river  water,  then 
bruise  the  berries  and  boil  them  again  aTiollier 
hour  in  the  same  watei';  add  thereto  a  ipiarter  of  a 
tea-spoonful  of  the  dulcified  spirit  of  nitre,  and 
take  daily  a  half-pint  cup  of  it  at  any  hour  lliat  is 
convenient;  its  efficacy  will  be  experienced  after 
taking  it  for  two  months. 

African  remeily. — The  following  means  of  cur- 
ing the  stone  have  lately  been  puidished  by  an  Af- 
rican negro: — "  Take  a  quarter  of  a  pint  of  the 
expressed  juice  of  horse-mint,  and  a  quarter  of  a 
pint  of  red  onion  juice,  evening  and  morning,  till 
the  cure  is  perfected.  White  onions  will  not  have 
the  same  effect  as  red.  To  obtain  tlie  juice  tliev 
may  be  cut  in  thin  slices,  and  well  suited,  and 
bruised  between  two  jjewter  plates.  It  is,  however, 
the  juice  of  horse-mint  which  possesses  the  most 
virtue  in  ibis  dis  irdei-;  a  strong  decoction  of  which 
*ill,  generally,  in  time,  eft'ecl  a  cure." 

Removal  of  biliary  calculi  or  gall  stones. 

The  Hibliolheque  Medicale  for  August,  1813, 
contains  an  account  of  a  wonderful  cure  of  obstruc- 
tion in  the  liver,  occasioned  by  biliary  calculi. 
The  remedy  employed  consisted  of  a  combination 
of  3  oz.  of  sulphuric  ether,  with  2  oz.  of  oil  of 
tur|>entine.  The  dose  of  this  mixture  was  half  a 
drachm  every  morning  and  evening,  with  a  draught 
of  milk- whey ,  or  veal  broth,  immediately  after- 
wards. F'lfteen  calculi,  each  of  the  size  of  an. 
olive,  were  voitled  during  the  six  months  that  this 
soiveiit  was  administered;  alter  which  the  patient 
was  restored  to  perfect  lieallli.  M..  Guylon  de 
Murveau  recommends  a  combination  of  ether,  wilh 
the  yi)lk  of  eggs,  as  giving  less  pain  than  that  of 
etlitr  and  turpentine,  when  the  patient  suHeis 
much  from  the  exjiulsion  of  the  calculi. 
Sudden  death. 

When  sudden  death  happens  in  the  street,  the 
Dearest  door  should  be  immediately  opened  fur  the 


reception  of  the  body.  In  all  cases,  interment 
siiould  be  deferred  till  si.^nsof  putrefaction  appear, 
but  es|»ecially  in  those  where  no  gradation  of  dis- 
ease has  preceded,  as  in  cases  of  hysterics,  apo- 
l>lexy,  external  injuries,  drowning,  suiricaiion,  and 
the  like.  The  effects  of  sound  upon  animal  life  is 
astonishing.  The  beat  of  a  drum  may  have  a  very 
beneficial  effect  upon  persons  in  a  state  of  suspend- 
ed animation.  At  one  time,  a  scream,  extorted 
by  grief,  proved  the  means  of  resuscitating  a  (ler- 
son  who  was  supposed  to  be  dead,  and  who  had 
exhibited  the  usual  recent  marks  of  the  extinction 
of  life. 

Cautions  against  l>remattire  ititerment. 

In  cases  of  malignant  fevers,  putreseenov  ad- 
vances speedily,  and,  under  such  circun^slances, 
the  time  of  the  funeral  ought  not  to  be  unnecessa- 
rily (irotracted;  but  this  ought  never  to  lie  the  case 
in  northern  climates,  and  in  temperate  or  even 
cool  wi-ather.  Young  persons,  in  the  bloom  ot 
health  and  vigour,  may  be  struck  down  by  an  ill- 
ness of  only  a  few  days,  or  even  hours,  but  they 
ought  not  to  be  consigned  to  the  same  summary 
sentence,  merely  because  custom  has  ordained  it. 
No  sooner  has  breathing  apparently  ceased,  and 
the  visage  assumed  a  ghastly  or  death-like  look, 
than  the  patie'it,  after  his  eyes  are  closed,  is  too 
of.en  hurried  into  a  coffin,  and  the  body,  scarcely 
vet  cold,  is  precipitated  into  the  grave.  So  ex- 
tremely fallacious  are  the  signs  of  death,  that  too 
Oiften  has  the  semblance  been  mistaken  for  the 
reality;  especially  after  sudden  accidents,  or  short 
illness.  Many  of  these,  however,  by  prompt 
means  and  judicious  treatment,  have  been  happily 
restored. 

Assistayice  to  a  per.so?i  in  danger  of  drowning. 

If  the  spectator  is  unable  to  swim,  and  can  make 
the  sufferer  hear,  he  ought  to  direct  liim  to  keep 
his  hands  and  arms  under  water  until  assistance 
comes;  in  the  mean  time  throw  towards  him  a  rope, 
a  pole,  or  any  thing  that  may  help  to  bring  him 
ashore,  or  on  board;  he  will  eagerly  seize  what- 
ever is  placed  within  his  reach:  thus  he  may,  per- 
haps, be  rescued  from  his  perilous  situation. 

But  this  desirable  object  ap[>ears  attainable  by 
the  ()roper  use  of  a  man's  hat  and  pocket  handker- 
chief, which,  being  all  the  apparatus  necessary,  is 
to  be  used  thus:  Spread  the  l»andkerci>ief  on  the 
ground,  or  deck,  and  place  a  hat,  with  the  brir» 
downwards,  on  the  middle  of.it;  then  tie  the  hand- 
kerthief  round  the  hat,  like  a  bundle,  keeping  the 
knots  as  near  the  centre  of  the  crown  as  possible. 
Now,  by  seizing  the  knots  lit  one  hand,  and  kee[v 
iiig  the  opening  of  the  hat  upwards,  a  person, 
without  knowing  how  to  swim,  may  fearlessly 
plunge  into  the  water,  with  whatever  may  be  ne- 
cessary to  save  the  life  of  a  fellow  creature. 

The  best  manner  in  which  an  expert  swimmer 
can  lay  hold  of  a  person  he  wishes  to  save  froiitj 
sinking,  is  to  grasp  his  arm  firmly  between  the 
shoulder  and  the  ell'ow:  this  will  (irevent  him 
from  clas(>ing  tiie  swimuier  in  his  arms,  and  thus 
forcing  him  under  water,  and,  perhaps,  causing 
him  to  sink  with  him. 

Jo  escape  the  effects  of  lightni?ig. 

When  persons  happen  to  be  overUtken  by  » 
thundei'-storm,  although  tiiey  may  not  be  terrified 
by  the  lightning,  yet  they  naturally  wish  for  shelter 
from  the  rain  winch  usually  attends  it;  and,  there- 
fore, if  no  house  be  at  band,  generally  take  refuge 
under  the  nearest  tree  they  can  find.  Butindoinq; 
this,  they  unknowingly  expose  themselves  tr 
ilonlile  danger;  first,  because  their  clothes  being 
thus  kept  dry,  their  botiies  are  rendered  more  lia 
l)ie  to  injury, — the  liglitning  often  pasiiiig  harm- 
less over  a  botly  whose  surface  is  wet;  and,  jecond 
ly,  because  a  tree,  or  any  elevated  object,  instead 


MISCELLANEOUS. 


40" 


ot  warding  off,  serves  to  attract  and  conduct  the 
lightning,  which,  in  its  passage  to  the  ground,  fre- 
quently rends  the  trunks  or  branches,  and  kills  any 
person  or  animai  who  iiai)i)ens  to  be  close  to  it  at 
tlie  lime.  Instead  of  seeking  protection,  then, 
by  retiring  under  the  shelter  of  a  tree,  hay-rick, 
pillar,  wall,  or  hedge,  the  person  should  either 
pursue  his  wav  to  the  nearest  house,  or  get  to  a 
part  of  the  road  or  field  which  has  no  high  object 
that  can  dra«' ihe  lightning  towartls  it,  and  remain 
heie  until  the  storm  has  subsided. 

It  is  paiticnlarly  dangerous  to  stand  near  leaden 
spouts,  iron  gates,  or  palisadoes,  at  such  times; 
metals  of  all  kinds  having  so  strong  an  attraction 
for  lightning,  as  frequently  to  draw  it  out  of  the 
course  which  it  wouhl  otherwise  have  taken. 

When  in  a  house,  avoid  silling  or  standing  near 
the  window,  door,  or  walls,  during  a  thunder 
storm.  The  nearer  a  person  is  to  the  middle  of  a 
room,  the  better. 

The  greatest  evil  to  be  apprehended  from  light- 
ning, is  the  ex[)losion  of  powder-magazines. 
These  niay,  in  a  great  degree,  be  secured  from 
danger  by  insulation,  or  by  lining  the  bulk-heads, 
'jnd  floorings,  with  materials  of  a  non-conducting 
nature,  the  expense  of  which  would  not  be  great. 
Means  of  restonng  persons  -who  have  been  fam- 
is/ied. 
In  our  attempts  to  recover  those  who  have  suf- 
fered under  the  calamities  of  famine,  great  cir- 
cums()ection  is  required.  Warmth,  coreiials,  and 
food,  are  the  means  to  be  emplo3'e(l;  but  it  is  evi- 
dent that  these  may  prove  too  powerful  in  their 
operation,  if  iiot  administered  with  caution  and 
judgment.  For  the  body,  by  long  fasting,  is  re- 
duced .0  a  stale  of  more  than  iufanlile  debility;  the 
minuter  vessels  of  the  brain,  and  of  the  other  or- 
gans, collapse  for  want  of  footi  to  disteini  them; 
the  stomach  and  intestines  shrink  in  their  capacity; 
and  the  heart  languidly  vibrates,  having  scarcely 
sufficient  energy  to  propel  the  scanty  current  of 
blood.  Under  such  circumstances,  a  proper  ap- 
plication of  heat  Sfems  an  essential  measure,  and 
may  be  effected,  by  placing  on  each  side,  a  healthy 
roan,  in  contact  with  the  patient.  Pediluvia,  or 
fomentation  of  the  feel,  may  also  be  used  with 
advai\tage. 

The  temperature  of  these  should  be  lower  than 
that  of  the  human  body,  and  gradually  increased 
according  to  the  effects  of  their  stimulus.  New 
milk,  weak  broth,  or  water-gruel,  ought  to  be 
employed,  both  tor  the  one  and  the  other;  as  nour- 
ishment may  be  conveyed  into  the  system  this  way, 
by  passages,  prnpi-rly  the  most  pervious  in  a  state 
of  fasiing,  if  not  too  long  protracted. 

It  appears  safer  to  advise  the  a<lministration  of 
cordials  in  very  small  doses,  and,  at  first,  con- 
siderablv  diluted  with  either  wine  or  Sjiirits;  but 
— slender  wine  whey  will  very  veil  answer  this 
[)urpose;  and  afford,  at  the  same  tioie,  an  easy  and 
pleasant  nourishment.  When  the  stomach  has 
been  a  little  strengthened,  an  egg  may  be  mixed 
witii  the  whey,  or  administered  undei'  some  other 
a^rt-eahie  loi ni.  1  he  yolk  of  one  was,  to  Coi- 
naro,  sufficient  for  a  meal;  and  the  nairalive  of  that 
noble  Venetian,  in  whom  a  fever  was  e\cited  by 
•.he  addition  of  only  two  ounces  of  food  to  his  daily 
illowance,  shoys,  that  ihe  return  to  a  full  diet 
should  be  conducted  with  great  caution,  and  by 
Very  slow  gradations  i 

J^'oxious  vapours. 


Old  wells,  vaults,  and  sewers,  ■which  hare  been 
long  shut  up  from  the  air,  are  generall)'  occupied 
by  vapoin-s  which  soon  prove  fatal  to  persons  breath 
i:ig  them.  The  property  which  these  vapours  have 
of  extinguishing  flame,  affords  the  means  of  de 
tecting  their  presence,  and  thereby  avoiding  th»* 
danger  of  an  incautious  exposure  to  them.  \Vheii 
such  places,  therefore,  are  opened  to  be  cleaned 
out  or  repaired,  a  lighted  candle  should  be  let 
down  slowly  by  means  of  a  cord,  before  any  per- 
son is  suffered  to  descend;  and  if  it  burns'treely 
until  it  gets  to  the  surface  of  the  water,  or  othe'i 
matter  co'-ering  the  bottom,  the  workmen  may 
then  ventu/e  down  with  s.-'ftty.  But,  if  w  ithout 
any  accident,  the  candle  is  extinguished,  and  con- 
tinues to  be  so  on  repeated  trials,  then  the  air  of 
the  place  is  highly  noxious. 

To  restore  and  improve  Jtour. 
One  poimd  of  the  carbonate  of  nvjgnesia  is  to  be 
well  combined  with  250  lbs.  of  musty  flour;  that  is, 
in  the  minor  proportion  of  30  grs.  of  the  carbo- 
nate to  I  lb.  of  four.  It  is  to  be  leavened  and 
baked  in  the  usual  way  of  niaking  bread.  The 
loaves  w  ill  be  found  to  rise  well  in  the  oven,  to  be 
more  light  and  s\)ongy,  and  also  whiter  than  the 
usual  way.  It  will  also  have  an  excellent  taste, 
and  will  keep  well.  The  use  of  magnesia  in  bread- 
making  is  well  worthy  the  attent'-on  of  the  public, 
for  if  it  improve  musty  flour,  how  much  must  it 
i  improve  bread  in  general '  The  use  of  magnesia 
in  bread,  independent  of  its  improving  qualities, 
is  as  much  superior  to  that  of  alum,  as  one  sul>- 
stance  can  be  to  another. 

Ji  simple  method  of  preserving  fruit. 
The  fruit,  being  picked  clean,  and  not  too  ripe, 
is  to  be  put  into  bottles,  which  must  be  filled  quite 
full.  These  bottles,  having  corks  stuck  lightly  in 
them,  are  to  be  placed  upright  in  a  pan  of  water, 
wiiich  is  to  be  heated  until  it  feels  hot  to  the  finger 
but  not  so  hot  as  to  scald.  This  degree  of  heat  i« 
to  be  kept  up  half  an  hour,  and  then  the  bottles, 
being  taken  out,  one  by  one,  are  to  be  filled  up  to 
within  an  inch  of  the  cork  with  boiling  water,  the 
cork  fitted  very  tight,  and  the  bottle  laid  on  its 
side  that  the  cork  may  be  moist.  To  prevent  fer- 
ment;ition  and  mould,  the  bottles  are  to  be  turned 
once  or  tw  ice  a  week  for  a  month  or  two,  and  onCe 
or  twice  a  month  afterwards.  Fruit  treated  in  this 
way  will  keep  for  two  years  or  more.  When  used, 
some  of  the  liquor,  first  |)oured  off,  serves  to  p'ol 
into  pies,  &c.  instead  of  water;  and  the  remainder 
being  boiled  up  with  a  little  sugar,  will  make  a 
rich  and  agreeable  syrup.  The  fiuit  ought  not  to 
be  cracked  by  the  heat.  Apricots,  gooseberries, 
currants,  raspberries,  cherries,  plums  of  all  kinds, 
Siberian  crabs,  and  rhubarb,  may  be  preserved  in 
this  way. 

To  cure  and  preserve  butter. 

Reduce    separately  to   a   fine    powder,   in  a  dry 

mortar,  2  lbs.  of  the  best,  or  whitest  common  salt, 

1  lb.  of  salt  pelre,    and  1  lb.  of  lump   sugar.      Sift 

these  ingredients,  one  above  another,  on  a  sheet  of 

large  paper,    and   then   mix   them   well   together 

Preserve   the  whole    in  a  covered  jar,    placed  in  a 

dry  situation.     \\  nen  required  to  be  used,  1  oi;nce 

of  this  composition  is  to  be  proportioned  to  eveiy 

I  pomid   of  butter,    and  well  worked  into  the  mass, 

I  Hutter  cured  by  the   ab('\e  composition  has  been 

j  kept  three  years,  and  was  as  sweet  as  at  the  first. 

1  It  requires  to  be  kept  three  weeks  or  a  month  be 

I  fore  it  is  used,  becaijse  earlier  the  salts  are  not 


To  prevent  the  eflecls  of  noxious  vapours  from  ||  sufficiently  blended  with  it.    It  ought  to  be  jiacked 


wells,  cellars,  fermenting  liquors,  kc.  procure  a 
free  circulation  of  air,  either  by  ventilators,  or 
ojiening  tiie  lioors  f  r  «  indov.  s  where  il  is  confined, 
or  by  keeping  fires  in  the  infecteil  place;  or  llirow- 
uig  in  lime,  rece.-tly  burnt  or  powdered. 


in  wooden  vessels,  or  in  jars  vitrified  throughout, 
which  do  not  require  glazing,  because  during  the 
deconi|'osition  of  the  salts,  they  corrode  th« 
glazing,  and  the  butter  becomes  rancid. 


»08 


UNIVERSAL  RECEIPT  BOOK. 


Preparation  of  yeast. 

Mix  two  quarts  of  soft  water  with  wheat  flour, 
to  tlie  consistence  of  thick  gruel;  boil  it  gently  for 
half  an  hour,  and  when  almost  coni,  stir  into  it 
half  a  pound  of  sugar  and  four  spoonsful  of  good 
yeast.  Put  the  whole  into  a  large  jug  or  earthen 
Teasel,  with  a  narrow  top,  and  place  it  before  the 
fire,  so  that  it  rewy,  by  a  moderate  heat,  ferment. 
The  fermentation  will  throw  up  a  thin  liquor, 
which  pour  off  and  throw  away;  keep  the  remain- 
der for  use  (in  a  cool  place)  in  a  bottle  or  jug 
lied  over.  Tne  same  quantity  of  this  as  of  com- 
mon yeast  will  suffice  to  bake  or  brew  with.  Four 
spoonsful  of  this  yeast  will  make  a  fresii  quantity 
as  before,  and  the  stock  may  always  be  kept  up  by 
fermenting  the  new  with  the  remainder  of  the  for- 
mer quantity. 

To  prevent  cold  feet  at  night. 

Draw  off  the  stockings,  just  before  undressing, 
and  rub  the  ankles  and  feet  with  the  hand  as  l>ard 
as  can  be  borne  for  five  or  ten  minutes.  This  will 
diffuse  a  pleasurable  glow,  and  l.iose  who  do  so, 
will  never  have  to  complain  of  cold  feet  in  bed. 
Frequent  washing,  and  rubbing  them  thoroughly 
dry,  with  a  linen  cloth  or  flannel,  is  useful  for  tlie 
same  purpose.  In  removing  from  the  feet  the  ac- 
cumulating dirt  that  obstructs  the  pores,  we  pro- 
mote health,  by  facilitating  that  perspiration  which 
nature  intended. 

To  prevent  the  ".Jfects  of  drinking  old  liquors,  in 
■warm  -weather,  or  when  heated  b'/  exercise. 

Avoid  drinking  water  whilst  warm,  or  drink 
only  a  small  quantity  at  once,  and  let  it  remain  a 
short  time  in  the  mouth  before  swf.llowing  it,  or, 
wash  the  hands  and  face,  and  i-inse  the  mouth  with 
oijld  water  before  drinking.  If  these  precautions 
have  been  neglected,  and  the  disorder  incident  to 
drinking  cold  water,  or  eating  ice  when  the  body 
is  heated,  hath  been  produced,  the  first,  and,  in 
roost  instances,  the  only  remedy  to  be  administer- 
ed is  sixty  drops  of  laudanum  in  spirits  and  water, 
or  «arra  drink  of  any  kind. 

If  this  should  fail  of  giving  relief,  the  same 
quantity  may  be  given  twenty  minutes  afterwards. 

Wlien  laudaimm  cannot  be  obtained,  rum  and 
water,  brandy  and  water,  or  even  warm  water  alone, 
ahuuld  be  given. 

7'o  remedy  ttie  effects  of  dram- drinking. 

Whoever  makes  the  attempt  to  abandon  spirit 
drinking,  will  find,  from  time  to  time,  a  rankling 
in  the  <"omach,  with  a  sensation  of  sinking,  cold- 
ness, and  inexpressible  anxiety.  This  may  be  re- 
lieved by  taking  often  a  cupful  of  an  infusion  of 
cioves,  made  by  steeping  about  an  ounce  of  them 
in  a  pint  of  boiling  water  for  six  hours,  and  then 
straining  off  the  liquor.  In  a  state  of  permanent 
languor  and  debility,  an  ounce  and  a  half  of  the 
cascarilla  bark  (being  also  first  bruised  in  a  mortar), 
sliould  be  added  to  the  infusion.  This  mixture, 
taken  in  the  quantity  above  specified,  three  times 
a  daj',  will  be  found  a  useful  sirenglhener  of  the 
stomach  and  bowels,  when  they  have  been  disor- 
dered by  frequent  excess  and  intoxication. 
To  procure  sleep. 

Pour  a  pint  of  boiling  water  on  an  ounce  of  Ep- 
som salts.  Set  it  to  cool  and  drink  it  on  going  to  bed. 
If  still  disturbed,  count  from  1  to  1000.  Sleep  will 
generally  come  on  before  the  person  has  reached 
5(>J. 

Or,  on  going  to  bed,  take  a  warm  bath. 

Or,  rub  the  body  well  with  rough  towels  or  wiih 
the  flesh-brush  for  a  <iu;u'ler  of  an  hour.  If  this 
does  not  procure  sound  sleep,  take  a  tea-spoontul 
of  magnesia  in  a  wine-glass  of  water,  with  or  with- 
out a  tuw  dr  )ps  of  hartshorn. 

Til  j'elieve  head-ache  in  bed. 

If  the  head  is  much  disturbed,  wash  it  with  cold 


water,   and  discontinue  the  night-cap:    but  wea» 
worsted  stockings  in  bed. 

The  air-bath. 

All  persons,  but  esptcially  children,  ought  (•» 
resort,  at  least  for  a  short  time  every  day,  to  this 
metliod  of  enjoying  the  salubrious  influence  of  that 
universal  agent.  Dr  Franklin  informs  us,  that 
every  morning,  at  day-break,  he  got  out  of  bed  and 
passed  half  an  hoiu-  in  his  chamber,  according  tc 
the  season,  in  writing  or  reading,  without  any 
clothes;  and  this,  he  add.i,  seems  rather  pleasant 
than  otherwise. 

'I'o  detect  oxalic  acid. 

A  paragraph  has  appeared  in  the  newspapers, 
recommending  blue  sugar-loaf  paper  as  a  test  of 
distinction  between  oxalic  acid  and  Ep^om  salt, 
which  have  been  too  often  mistaken  for  each  other. 
It  is  reddened  by  the  former,  but  not  affected  by 
the  latter.  This  is  perfectly  true;  but  a  simpler 
test  consists  in  wetting  the  tip  of  the  finger,  ap- 
plying it  first  to  the  supposed  salt,  and  then  to  the 
tongue — if  o\alic  acid,  it  tastes  very  sour;  v(  Ep- 
som salt,  very  bitter  and  saline. 

Another  test  is  to  place  a  drop  on  the  tongue, 
the  acid  will  be  more  apparent,  and  fetor  produced 
by  the  action  of  this  trivial  ([uantity;  the  patient 
will,  accordingly,  soon  find  occasion  to  quell  its 
effects  by  the  saliva  or  by  water. 

To  extinguish  fire  in  chimneys. 

Throw,  immediately,  upon  the  fire  in  the  grate 
or  range,  a  large  forkful  of  wet  horse  litter,  from 
the  stable  or  dunghill.  If  this  be  properly  man- 
aged the  steam  ascending  from  the  litter  will  ex- 
tinguish the  flame  in  the  chimney  in  less  than  a 
minute.  Care  must  be  taken  that  the  litter  be  not 
so  moist  as  to  put  out  the  fire  in  the  grate,  and 
likewise  that  it  be  not  too  dry,  for  in  that  case  it 
would  break  out  into  flame,  and  increase  instead 
of  lessening  the  evil.  It  is  likewise  necessary  to 
add  more,  if  required,  so  that  the  steam  may  con- 
tinue to  ascend  and  the  fire  be  entirely  extinguish- 
ed. 

This  method  has  not  only  beon  found  successful 
when  used  in  the  narrow  chimneys  of  towns,  but 
also  in  the  widi?,  spacious  chimneys  in  the  kitch- 
ens of  country  farmers.  It  is  obvious,  that  any 
other  materials  may  be  used  to  produce  a  sufficient 
body  of  steam  to  fill  the  chimney,  provided  that 
they  have  such  a  quantity  of  moislui-e,  as  to  pre- 
vent them  bursting  out  into  a  flame. 

To  extinguish  fires  effectually. 

As  soon  as  the  fire  engine  is  in  readiness  to  work, 
stir  into  the  water  7  or  8  pounds  of  pearl-asli,  and 
continue  to  add  the  same  (luantity  as  occasion  re- 
quires; taking  care  that  it  Ije  directed  against  the 
timber  or  wainscot,  &cc.  just  begiiming  to  burn, 
and  not  wasted  against  the  brick  work.  Where 
time  will  admit,  dissolve  any  quantity  of  pearl-ash 
in  a  vessel  of  water,  and,  as  last  as  it  dissolves, 
(which  will  be  in  a  few  minutes)  mix  a  pailful 
with  the  water,  in  the  engine,  pretty  often.  \Vliat- 
ever  burning  wood  is  played  upon,  will  be  extin- 
guished as  if  it  were  dipped  in  water,  and  will  not 
burn  afresh. 

To  render  paper  fire  proof. 

Whether  the  paper  be  [)lain,  wrillen,  printed  on, 
or  even  marbied,  stained,  or  pairUed,  for  hangings, 
dip  it  in  a  strong  solution  of  alum  water,  and  then 
thoroughly  dry  it.  In  this  stale  it  will  be  fii-e 
proof.  This  will  be  readily  kn  iwn  by  holding  a 
slip,  thus  pre[)ared,  over  a  candle.  Some  paper 
recjuires  to  imbibe  more  of  the  solution  than  by  a 
single  immersion;  in  which  case  the  dipping  and 
drying  must  be  repeated,  till  it  becomes  fui!\-  satu- 
rated. Neither  the  or-lour  nor  quality  of  the  papei 
will  be  ill  the  least  aftected  by  this  process,  b'i"..  ^u 
the  contrary,  will  be  improved. 


MISCELLANEOUS. 


4G8 


Sentrity  np;aingt  Jires  in  manufactories,  &c. 

This  ili'siralilii  end  m:iy  be,  in  a  great  measure, 
insw'-ied,  l)v  llie  iiitrofluction  of  iron  staircases. 
Common  ones  will  be  found  to  be  as  cheap  as  an3' 
kind  of  wood,  and,  where  ornament  is  reqnired, 
'Jiey  may  be  made  (|ui(e  as  elegant  and  handsome 
«  those  of  the  mo.st  costly  materials,  .loists,  raf- 
ujrs,  and  beams,  cast  hollow  of  the  same  metal, 
may  likewise  be  used,  by  which  means  fire  cannol 
be  easily  communicated  from  one  room  to  ano- 
Hcv. 

Plate-iron  roofs  have  already  been  ado])ted,  with 
more  advantage,  as  to  economy,  than  either  tiling, 
siuling,  coi)[)eiing,  or  leading. 

I'o  prtiveiil  haystacks  from  taking  fire. 

Where  tliere  is  any  leason  to  fear  that  the  hay 
which  is  intended  to  be  housed  or  stacked  is  not 
sufliciently  dry,  let  a  few  handsful  of  common  salt 
be  scattered  between  each  layer.  This,  by  absorb- 
ing the  huniidily  of  the  hay,  not  only  prevents  the 
fermentation,  and  consequent  intlanimation  of  it, 
but  iidds  a  taste  to  it,  which  stimulates  the  appe- 
tites of  cattle,  and  preserves  them  from  many  dis- 
eases. 

Caution  to  females  -whose  clothes  catch  Jire. 

Extraordinary  instances  sometimes  occur  of  per- 
sons, whose  clothes  have  by  accident  taken  fire, 
escaping,  by  adopting  means  suggested  at  the  mo- 
ment from  extraordinary  presence  of  mind.  Hut 
rather  than  trust  to  what  presents  itself  during  im- 
pressions of  extreme  terror,  to  a  mii.d  totally  un- 
furnished with  any  fixed  mode  of  proceeding,  it 
will  ]ierhai>s  be  better  to  lay  down  certain  rules, 
wtiicli,  being  strongly  im|)riiite<'  3n  the  mind,  will 
serve  to  direct  to  the  most  safe  and  beneficial  line 
of  conduct. 

1.  To  call  for  help,  presents  itself  to  the  mind 
iustinctively;  but  this  should  be  done,  if  possible, 
by  ringing  the  bell,  kc.  without  opening  the  door 
of  the  apartment,  as  the  external  air,  rushing  in, 
will  immediately  increase  the  rapidity  of  the  pro- 
gress of  the  flames. 

2.  The  first  attempt  should  be  to  tear  off  that 
{jart  of  the  clothing  which  is  in  flarae.s,  and,  if  in 
a  parlour,  to  seize  the  water  decanter,  (which,  for 
this  reason  alone,  should  be  large,  and  kept  always 
full),  or  any  other  vessel  of  water  which  may  be 
ill  the  i-oom  where  the  accident  has  ha]ipened. 

3.  If  unsucui  ssful  in  these  instantaneous  exer- 
tions tor  relief,  the  unfortunate  sufferer  should  seat 
herself  on  the  floor,  remembering  that  in  this  [los- 
tiire  she  will  be  belter  enableci  to  smother  the 
Hames  of  her  lower  garments,  and  that  an  upright 
posture  will  render  the  communication  of  the 
flames,  to  the  upper  part  of  her  dress,  more  pro- 
bable. 

4.  In  this  situation,  should  there  be  a  hearth  rug, 
fir  cai-pet,  ^which  even  for  this  use,  in  this  moment 
ci  emergency,  should  form  part  of  the  furn'iture  in 
every  room)  it  will,  from  the  materials  of  which 
it  is  coiii[)osed,  pr  ve  highly  useful  in  exlinguisii- 
ing  thd  tfanies,  when  laid  over  the  burning  clolhes, 
ur  wrajiped  tight  around  them. 

5.  it  I'.as  been  recommended  that  persons,  whose 
dothes  have  caught  fire,  should  immediately  roll 
dieniselves  up  in  the  carpet;  but  this  excellent 
method  of  extinguishing  the  ffames  is  frequently 
qwite  imprai-ticable,  as  it  is  customary  to  nail  down 
carpets  to  the  floor,  and  heavy  tables  or  other  fur- 
niture are  oft*  n  so  placed  on  the  carpet,  as  to  hin- 
der it  h'om  being  easily  rolled  up. 

6.  A  by-stander,  or  the  first  person  who  is  pre- 
aetit,  should  instanl'ly  pass  the  liand  under  all  the 
clotlies  to  the  sufferer's  sliift,  and,  raising  the  whole 
'.Ogether,  should  close  them  over  tlie  head,  by 
which  nu  jiis  the  flame  will  indubitably  be  extin-  l 
^Aiiiiied.   This  may  be  effected  in  a  few  seconds,  that  I 

3  ii 


is,  in  the  time  that  a  person  can  stoop  to  the  fiocr. 
and  rise  again.  In  many  cases,  no  oll.ei  method 
can  be  so  ready,  expeditious,  and  effectual. 

7 .  The  sufferer  will  facilitate  the  business,  and 
also  prevent  serious  injuiy,  by  covering  her  face 
and  bos  >m  with  her  hands  and  arms. — ^^Sbould  it 
hap[)en  that  no  person  is  nigh  to  assist  her,  she 
may,  in  most  cases,  if  she  has  the  ))rcsence  of 
mind,  relieve  herself,  by  throwing  her  clothes 
over  her  head,  and  rolling  or  la\  ing  upon  ihem. 

8.  The  females  atid  children  in  every  famiW 
should  be  told,  and  shown,  that  tlaine  always  tends 
upwards — and  that,  coiise(|Uenlly,  while  '.hey  rtv 
main  in  an  upright  (loslure,  with  iheir  clotlies  on 
fire,  (it  usually  breaking  out  in  the  lower  part  of 
the  dress),  the  flames,  meeting  additional  fuel  as 
they  rise,  become  more  powered  and  vehement  in 
projiortion. 

A  mode  of  preparing  paper  nuhich  shall  resist 
moisture. 
This  process  consists  in  plunging  unsized  paper 
once  or  twice  into  a  clear  solution  f>f  mastic  in  oil 
of  turpeiuine,  and  drying  it  afterwards  by  a  gentle 
heat.  The  paper  thus  prepared,  without  becoiiY- 
ing  transparent,  has  all  the  projierlies  of  writing 
paper,  and  may  be  used  for  that  purpose.  It  is 
particularly  recommended  for  passports,  for  the 
books  of  porters,  and  other  labourers,  and  indeed 
is  desirable  for  a  great  variety  of  j)Uiposes  for 
which  paper  that  is  capable  of  absorbing  damp  is 
very  inconvenient.  When  laid  by,  it  is  peifectly 
secure  from  being  injured  by  iiKmldiness  or  mil- 
dew, and  is  not  likely  to  be  destroyed  by  mice  or 
insects. 

A  new  ajul  cheap  mode  of  protecting  -wall  fruit 
trees. 
To  counteract  the  bad  effect  caused  to  fruit  by 
the  change  of  weather  we  are  so  snbject  to,  a  nun^^ 
her  of  means  have  been  recommended  for  covering 
j  the  trees  over  in  the  season  of  blooming  and  set- 
I  ting  of  the  fruit,  such  as  woollen  netting  and  bunfc- 
I  ing  (which  is  a  kind  of  thin  woollen  stuff  made  for 
Hags  of  ships),  but  these,  at  the  same  time  they 
protect  the  tree  from  the  cold  winds,  require  in 
j  tine  weather  to  be  removed  to  admit  a  free  circn- 
I  l.Uion,  and  also  the  sun's  rays,  which  is  attended 
with  labour.  The  best  mode  of  jirotecting  treeSi, 
in  such  cases,  is  by  afford  g  it  something  that 
ma"  remain  on  without  the  labour  of  changing  it, 
and  a  very  useful  and  cheap  covering  of  this  kind 
1  have  used  with  great  success  in  the  long  green 
nioss  found  in  woods  (hypnum  of  several  species. > 
This  should  be  laid  next  the  wall  at  the  time  the 
tree  is  nailed,  and  left  its  full  length  to  wrap 
round  the  smaller  branches,  either  by  the  motion 
of  the  wind,  the  wet,  or  the  frost,  eil'lier  of  which 
will  operate  more  or  less  on  it;  in  dry  weather 
when  the  sun  shines  it  becomes  relaxed  and  spread- 
ing, gives  room  for  the  sun  and  air  to  _i;et  to  the 
bloom  and  the  young  fruit,  but  by  moisture  it  be- 
comes  in  some  degree  compressed,  and  folds 
round  the  branches;  it  is  also  llie  most  convenient 
covering,  aiiproarhing  in  its  nature  to  those  •)pera- 
tions  which  the  leaves  perform  as  a  protect  on  to 
the  fruit  in  a  more  adva  iced  stale:  it  is  mor  over 
very  cheap,  and  very  easy  in  its  application.  After 
the  fruit  is  set  and  the  season  advances,  it  should 
be  pulled  out  from  the  branches,  as  it  otherwise 
affords  shelter  for  insects  and  vermin  when  the 
fruit  is  ripe. 

I'lu7i  fur  presei^uing  tlie  -walls  of  iieiu  i  lildin^ 
from  damphtss. 
Spread  over  the  whole  thickness  of  the  wall,  a 
about  two  feet  from  the  earth,  a  layer'of  pit  coal, 
mingled  wilh  pilch  or  rosin,  and  powdered  char, 
coal.  This  matei  lal,  being  soft,  would,  whea 
loaded  with  the  weight  of  tlie  building,  fill  up  aU 

2   K 


410 


UNIVERSAL  RECEIPT  BOOK. 


the  vacuities,  and  ^irevent  the  access  of  moisture 

most  effectually. 

On  packmpf  up  trees  for  sendiiig  to  great  dis- 

Miices,  and  aftenuards  planting  them  again.   By 

William  Salisbury. 

As  I  was  so  fortunate  some  years  ago,  as  to  dis- 
cover a  mode  of  preserving  such  articles  in  close 
boxes  for  many  montlis,  in  whicli  mode  the)'  may 
be  conveyed  to  almost  any  part  of  the  world,  1 
think  it  may  be  useful  to  give  an  account  of  it  in 
this  place. 

The  sphagnum  palustre  (a  species  of  moss) 
which  is  the  material  1  have  used  for  this  purpose, 
is  found  in  great  quantities  on  all  peat  hogs,  grow- 
ing generally  in  the  moist  places.  It  should  be 
perfectly  fresh,  and  not  left  any  time  pulled  up  be- 
fore it  is  used  for  thi  intended  purpose. 

As  1  have  endeavoured  to  discover  what  proper- 
ty this  particular  moss  possesses  when  compared 
with  others  generally  used  for  packing  plants,  I 
shall  remark,  that,  as  its  name  implies,  it  is  in  a 
great  measure  an  aquatic,  and  consequently  not 
liable  to  injury  from  moisture,  which  it  has  the 
power  of  retaining  in  a  wonderful  degree,  whilst 
all  the  species  of  hypnum  cannot  be  prevented 
from  rotting,  unless  they  are  kept  perfectly  dry; 
and  although  the  mosses  in  general,  when  moist- 
ej)ed  with  water,  are  useful  to  wrap  round  the 
roots  of  trees  when  packed  up,  yet  they  gradually 
undergo  a  decomposition,  and  consequently,  if 
plants  were  comi)letely  enveloped  therein,  they 
would  decay  in  time  from  the  same  cause,  which  I 
have  proved  in  many  instances. 

The  manner  in  which  I  have  been  accustomed  to 
pack  up  plants  is  as  follows: — When  the  moss  is 
eoliected  from  the  bogs  iti  which  it  grows,  it 
sliould  be  pressed,  in  order  to  drain  out  as  much 
moisture  as  possible,  and,  having  boxes  prepared 
of  sufficient  size  for  the  young  trees  (which  may 
In  some  instances  be  shortened  in  their  branches), 
I  lay  in  the  bottom  of  the  box  as  much  moss  as 
will,  when  jn-essed  with  the  foot,  remain  of  the 
thickness  ot  four  ir>ches.  A  layer  of  the  plants 
should  then  be  put  thereon,  observing  that  the 
shoots  of  each  do  not  touch,  and  that  the  space  of 
four  inches  be  left  round  the  sides;  after  this  ano- 
ther layer  of  moss,  about  two  inches  thick,  is 
placed,  and  ttien  mor  ■:;  plants;  and  I  thus  proceed, 
till  after  the  whole  of  the  plants  are  pressed  down 
its  tight  as  possible,  and  the  box  filled  within  four 
■nciies  of  the  top,  which  space  must  be  filled  with 
*Jie  moss;  the  contents  are  then  trodden  down  with 
he  foot,  and  the  box  nailed  closely  up. 

When  trees  are  intended  to  be  sent  to  distant 
40unlries,  1  should  advise  such  to  be  selected  as 
ire  small  and  healthy,  and,  when  arrived  at  their 
place  of  destination,  they  should  be  cut  down  quite 
close,  even  to  the  second  or  third  eye  from  the 
graft,  or  in  trees  not  grafted,  as  near  the  former 
year's  wood  as  possible;  and  having  prepared  beds, 
according  to  the  following  mode,  let  them  be 
planted  therein,  to  serve  as  a  nursery;  for  trees  of 
every  description  suffer  so  much  from  removal, 
th;U  unless  the  weather  is  particularly  favourable, 
lhe»  do  not  lecover  it  f(  r  some  time,  even  when 
finl)  transplanted  in  their  native  climate  I  do  not 
think  it  advisable,  therefore,  to  plant  them  at 
once,  where  they  are  liable  to  suffer  from  want  of 
M  ater,  and  other  attentions  necessaiy  to  their  per- 
fect growth.  1  therefore  recommend  beds  to  be 
tlius  prepareil  for  tiieni;  viz.  On  some  level  spot 
of  ground,  mark  out  beds  five  feet  wide,  and 
leave  Widks  or  alleys  between  them,  if  two  feet 
wide,  throwing  a  portion  of  the  earth  out  of  the 
beds  upon  the  alleys,  so  as  to  leave  them  four 
inclies  higher  than  the  beds. 
If  the  ground  is  shallow,  and  the  under  stratum 


not  fit  for  the  growth  of  trees,  the  whole  should  bo 
removed,  and  the  beds  made  good  with  a  better 
soil. 

The  advantage  arising  from  planting  trees  in  this 
way  is,  that  the  beds  beinp-  lower  than  the  walks, 
the  water  which  is  poured  on,  for  support  of  the 
trees,  is  ])revented  from  ruiming  off.  The  plants 
are  also  less  exposed  to  the  influence  of  the  wind-;, 
and  if  a  dry  and  hot  season  should  immediately 
follow  after  they  are  planted,  hoops,  covered  with 
mats,  straw,  or  canvas,  may  be  ()l:iced  over  them, 
to  prevent  the  sun  from  burning  the  plants,  and  .to 
hinder  a  too  speedy  evaporation  of  moisture. 

In  warm  climates,  canvas  cloth  will  answer  best 
for  these  shades,  to  be  fixed  during  the  heat  of  tht- 
day,  so  as  to  prevent  the  surface  of  the  mould  from 
becoming  drj',  and  if  a  little  water  be  sjjrinkled 
upon  the  canvas,  once  or  twice  during  the  day,  it 
will  keep  it  tight,  and  produce  a  moist  atmosphere 
underneath,  which  will  greatly  facilitate  the 
growth  of  the  plants. 

These  shades  should  be  removed  at  the  setting 
of  the  sun,  and  the  plants  then  watered,  when  they 
will  also  receive  the  benefit  of  the  dews  during  the 
night.  In  the  morning  the  shades  should  be  re- 
placed, and  the  plants  thus  protected  till  they  can 
stand  the  open  air,  to  which  they  should  gradually 
he  enured  by  removing  the  shades  daily  more  and 
more,  till  they  can  lie  wholly  taken  away. 

Potatoes. — Foiirteen  ways  of  dressing  them. 
General  Instructions. — The  vegetable  kingdom 
affords  no  food  more  wholesome,  more  easily  pre- 
pared, or  less  expensive  than  the  polatoe;  yet 
although  this  most  useful  vegetable  is  ditssed 
almost  every  day,  in  almost  every  tamily — for  one 
plate  of  potatoes  that  comes  to  table  as  it  should, 
ten  are  sooiled. 

Be  cai'eful  in  your  choice  of  potatoes;  no  vege* 
table  varies  so  much  in  colour,  size,  shape,  consists 
ence,and  flavour. 

Choose  those  of  a  large  size,  free  from  blem- 
ishes, and  fresh,  and  buy  them  in  the  mould;  they 
must  not  be  wetted  till  they  are  cleaned  to  be 
cooked.  Protect  them  from  the  air  and  frost,  bj 
laying  them  in  heaps  in  a  cellar,  covering  them 
with  mats,  or  burying  them  in  sand  or  in  earth. 
The  action  of  frost  is  most  destructive;  if  it  be 
considerable,  the  life  of  the  vegetable  is  destroyed, 
and  the  potatoe  speedily  rots. 

1.  Potatoes  boiled. — Wash  them,  but  i!o  not 
pare  or  cut  them  unless  they  are  very  larg<;;  fill  a 
saucepan  half  full  of  potatoes  of  equal  size,  (or 
make  them  so  by  dividing  the  larger  ones)  put  to 
them  as  much  cold  water  as  will  cover  them  about 
an  inch:  they  are  sooner  boiled,  and  more  savoury 
than  when  drowned  in  water;  most  boiled  things 
are  spoiled  by  having  loo  little  water,  but  potatoes 
are  often  spoiled  by  too  much;  they  must  merely 
be  covered,  and  a  little  allowed  for  waste  in  boii- 
ing,  so  Ihat  they  may  be  just  covered  at  the  finish. 
Set  them  on  a  moderate  fire  till  they  boil,  theu 
take  them  oft",  and  set  them  by  the  side  of  the  fire 
to  simmer  slowly  till  they  are  soft  enough  to  ad- 
mit a  fork — (place  no  dependence  on  the  usual  test 
of  their  skin  cracking,  which,  if  they  are  boilrid 
fast,  will  happen  to  some  potatoes  when  they  are 
not  half  done,  and  tiie  inside  is  quite  hard) — then 
pour  the  water  off,  (if  you  let  the  potatoes  remain 
in  the  water  a  moment  after  they  are  doiie  enough, 
they  will  become  waxy  and  watery),  uncover  the 
saucepan,  and  set  it  at  such  a  distance  from  the  fire 
as  will  secure  it  from  burning;  their  superfluous 
moisture  will  evaporate,  and  the  potatoes  will  be 
perfectly  dry  and  mealy. 

You  may  afterwards  place  a  napkin,  folded  up  to 
the  size  of  tiie  saucepan's  diameter,  over  the  pota- 
toes, to  keep  tliem  hot  and  mealy  till  wanted 


MISCELLANEOUS. 


4n 


This  method  of  manasjing  potatoes  is  in  every 
rcnix-'ct  e(iiial  to  stt-amiiig  tliem;  and  they  are 
Pressed  in  half  the  lime. 

There   is   such   an   infinite  variety  of   sorts  and 

jTzes  of  potatoi's,  that  it  is  impossible  to  say  how 

■  long;  they  will   take   doing;  the   best  way  is   to  try 

them  wi;h  a  fork.     ^I'nlerate   sized    potatoes  will 

generally  be  enoui^jh  in  15  or  20  minutes. 

%  Caild pGtdtnes  fried. — Put  a  bit  of  clean  drip- 
])ing  into  a  frying-iian;  when  it  is  melted,  slice  in 
vour  potatoes  with  a  little  pepper  and  salt,  put 
them  on  the  fire,  keep  stirring  them;  when  tliey 
are  quite  hot,  they  are  ready. 

3.  Potatoes  boiled  and  broiled. — Dress  your  po- 
tatoes as  bef  )re  directed,  and  put  them  on  a  grid- 
iron over  a  very  clear  and  brisk  fire;  turn  them  till 
they  are  brown  all  over,  and  send  them  up  dry, 
with  melt'j;d  butter  in  a  cup. 

4.  Potatoes  fried  in  slices  or  shavings. — Peel 
lai-ge  (lotaloes,  slice  tliem  about  a  quarter  of  an 
inch  thick,  or  cut  them  in  shavings  round  and 
round  as  vou  would  peel  a  lemon;  dry  tliem  well  in 
a  clean  cloth,  am!  fiy  them  in  lard  or  dripping. 
Take  care  that  your  tat  and  frying-pan  are  quite 
clean;  put  it  on  a  quick  fire,  watcii  it,  and  as  soon 
as  the  l\rd  boils,  ai\d  is  still,  put  in  the  slices  of 
potatoes,  and  keep  moving  them  till  they  are  crisp; 
take  them  up  and  lay  them  to  drain  on  a  sieve; 
send  them  up  with  a  very  little  salt  sprinkled  over 
them. 

5.  Potatoes  fried  tuhole. — When  nearly  hoiled 
enough,  as  directed  in  No.  1,  put  them  into  a  stew- 
j>an  with  a  bit  of  butler,  or  some  nice  clean  beef 
di-ipi)ings;  shake  them  aliout  often  (for  fear  of 
burning  them)  till  they  are  brown  and  crisp:  drain 
them  from  the  fat. 

It  will  be  an  improvement  to  the  three  last 
receipts,  previously  to  frying  or  broiling  the  po- 
tatoes, to  flour  them  and  dip  them  in  the  yolk  of  an 
egg,  and  then  roll  them  in  the  fitie  sifted  bread 
crumbs. 

6.  Potatoes  mashed. — When  your  potatoes  are 
ttioroughlv  boiled,  drain  dry,  pick  out  every  speck, 
&c.  and  while  hot,  rub  tnem  through  a  cullender 
Into  a  clean  stewpan:  (o  a  pound  of  potatoes  put 
about  half  an  ounce  of  butter,  and  a  tablespoonful 
of  milk;  do  not  make  them  too  moist;  mix  them 
well  together. 

7.  Potatoes  mashed  ivith  ordons. — Prepare  some 
boiled  onions,  bj'  putting  them  through  a  sieve, 
and  mix  them  with  potatoes.  In  proportioning 
the  onions  to  the  potatoes,  you  will  be  guided  by 
your  wish  to  have  more  or  l<ss  of  their  flavour. 

8.  Potatoes  escalloped. — Mash  potatoes  as  di- 
rected in  No.  6,  then  butler  some  nice  clean  scol- 
lop shells,  or  patty  pans;  put  in  your  potatoes, 
make  them  smooth  at  the  top,  cross  a  knife  over 
them,  strew  a  few  fine  biead  crumi.s  on  them, 
sprinkle  them  with  a  paste  brush  with  a  few  drops 
of  melted  butter,  and  then  set  them  in  a  Uutch 
oven;  when  they  are  browned  on  the  top,  take 
them  carefully  out  of  the  shells,  and  brown  the 
other  side. 

9.  Colcannon. — Boil  potatoes  and  greens,  or 
S()inage,  separately;  mash  the  potatoes,  scjueeze 
the  greens  dr)-,  chop  them  quite  fine,  and  rai.t 
them  with  the  potatoes  with  a  little  butler,  pep[)er 
and  salt;  pul  it  into  a  mould,  greasing  it  well  first; 
let  it  stand  in  a  hot  oven  for  ten  minutes. 

10.  Potatoes  roasted. — Wash  and  dry  j'our  po- 
tatoes (all  of  a  size),  and  put  them  in  a  tin  Dutch 
oven,  or  cheese  toaster;  take  care  not  to  put  them 
too  near  the  fire,  or  they  v.ill  get  burnt  on  the  out- 
side before  they  are  warmed  through. 

Large  potatoes  will  require  two  hours  to  roast 
them. 

1      Potatoes  roasted  under  meat. — Half   boil 


large  potatoes,  drain  the  wa*".?  from  them,  and  pui 
them  into  an  earthen  dish,  or  s.nall  tin  pan,  nudej 
meat  that  is  roasting,  and  baste  tlu-in  with  some 
of  the  di-ipping;  v/hen  they  are  brnwni  d  on  (me 
side,  turn  them  and  brown  the  other;  send  thera 
up  round  the  meat,  or  in  a  small  dish. 

1'2.  Pntntne  balls. — Mix  mashi'd  potatoes  with 
the  yolk  of  an  egg,  roll  them  into  bal'is,  ri'inrlhem, 
or  egg  and  bread-crumi)  them,  and  fry  them  in 
clean  drippings,  or  brown  them  in  a  Dutch  oven. 

13.  Potatoe  siww. — The  potatoes  must  be  free 
from  spots,  and  the  whitest  yon  can  piik  out;  put 
them  on  in  cold  water;  when  they  begin  to  crack, 
strain  the  water  from  them,  and  put  them  into  a 
clean  stewpan  by  the  side  of  the  file  till  they  are 
quite  dry  and  fall  to  pieces;  rub  them  through  a 
wii'e  sieve  on  the  dish  they  are  to  be  sent  up  in, 
anil  do  not  disturb  them  afterwards. 

14.  Potatoe  pie. — Peel  and  slice  your  potatoes 
very  thin,  into  a  |)ie  dish;  between  each  layer  of 
potatoes  put  a  little  chopped  onion  (tliree  quarters 
of  an  ounce  of  onion  is  sufficient  for  a  pound  ot 
potatoes),  between  each  layer  s|>rinkle  a  little  pep- 
per and  salt,  put  in  a  little  w^ter,  an<l  cut  about 
two  ounces  of  fresh  butter  into  little  bits,  and  lay 
them  on  the  top,  cover  it  close  with  puff  paste.  It 
will  take  about  an  hour  and  a  half  to  hake  it.  The 
yolks  of  four  eggs  (boiled  iwrd)  may  be  added; 
and  when  baked,  a  table  spooid'ul  of  good  mush- 
room catchup  poured  in  through  a  funnel. 

[  For  allaying  a  troublesome  coitgh  u/id  spitting  of 
i  blood. 

Let  a  peek  of  the  best  mall  be  ground  and  pul 
I  into  an  earthen  pan;  pour  6  quarts  of  boiling  >iatei 
[  over  ii,  stir  it  well  and  cover  it  up  close.  Let  it 
I  stand  '28  hours;  after  which  strain  it  throui^o  a  clean 
,  coarse  cloth;  then  put  it  into  a  jireserving  pan  over 
I  a  gentle  fire,  stirring  it  an<l  skimming  it  all  the 
I  while.  Let  it  boil  till  it  comes  o  a  syrup  that 
i  ropes,  and  is  as  thick  as  treacle.  Put  it  into  gal- 
1  ley  pots,  and  when  cold  cover  it  up  close,  A  re»- 
j  spoonful  of  this  may  be  taken  in  a  morn.ng,  fast- 
j  ing,  and  at  night  going  to  bed;  and  at  other  times 
I  when  the  cough  is  troubhsome. 

General  remedy  for  worms. 
I       The  essential  oil  of  petn>lenni,  (naphtha,)  has 
!  been  eiDployed  for  u])war(is  of  fifty  years,  in  Italy, 
I  as  a  remedy  for  every  species  of  wor;iis  lodged  in 
the  intestinal  canal.      The  nil  of  turpenli;',e,  in  its 
chemical   properties,  is  similar   to   na)>htha.     Pe- 
troleum is  become  so  abundant   in    Gieat   Hritain, 
in  consequence  of  the  general  adoption  of  the  gas- 
lights in  the  metropolis,  (ihe  production  of  it  from 
the  decomposition  of  coal  bi  ing  very  consideraule,) 
that  the  oil   of  it,   oljlained  by  distillation,  is   em- 
ployed to  adulterate  oil  of  turpentine.     .\s  a  reme- 
dy for  worms  it-  is   unquestionably  more  effectual 
than  the  latter. 
j  Pemedy  for  gout,  &c. 

I      The  following  powder,  taken  three  or  four  times 
I  a  week,  at   bed-time,  will   efieclually   dLitroy  the 
I  pre^sposition  to  gout  in  ihe  conslitution.      Il  will 
also  remove   heartburn,   and   (.her   symptoms  of 
j  indigestion.     Take  of  dried  soda,  powijered,  ^  oz. 
I  rhubarb,  11  drachms,   powder  of  cinnam  )ii    bark, 
1  ditto,  powder  of  ginger,  1  do.  nutmeg,  grated,  I 
do.   columbo  root,  2  do.     Mix  well  togethtr,  and 
divide  into  36  doses,  one  to  be  taken  every    night 
in  a  glass  of  water. 

Ji'eiv  discovery  in  the  preparation  ofj/ax. 
A  French  paper  states  that  an  inb.ibilant  of  Cha- 
teau Thierry  has  discovered  a  mode  of  givin',  to 
prepared  hemp  and  flax  the  fineness,  softness,  and 
whileiiess  ot  cotton,  by  iinpregnaiing  these  sub- 
stances with  oil,  and  then  exposing  them,  during 
fifteen  or  twenty  days,  to  the  action  of  frost,  be- 
twijeu  two  layers  of  snow.      Bv  this  means  all  the 


412 


UNIVERSAL  RECEIPT  BOOK. 


'nconvenjence  of  the  ordinary  and  tedious  pro- 
cess of  sleeping  them  in  stagnant  water  will  be 
avoided. 

Preservation  of  plants  from  slug<i. 

A  gardener  I'ecomTnends  for  preserving  cabbages 
and  caidiflmvers  from  sings,  the  spi-eading  well  cut 
chaff  round  the  outside  of  the  glasses.  'I'he  slugs, 
in  their  attempts  to  reach  the  ])lants,  find  thtni- 
selves  enveloped  in  the  chaff,  wiiich  prevents  t'leir 
moving,  so  that  in  the  morning,  hundreds  of  dis- 
abled slugs  may  be  tound  round  the  outside  of  the 
glasses,  and  be  destroyed. 

To  improve  dried  Jigs. 

These  fruits,  when  they  are  brought  to  table, 
are  commonly  covered  with  a  scurf,  composed  of 
Ik  mealy,  sugary  substance,  very  disagreeable  to  the 
teeth.  A  correspondent  says  that  the  way  to  get 
rid  of  ihe  scurf,  and  render  the  figs  as  plump  and 
clear  skinned  as  when  they  are  newly  gathered 
from  the  tree,  is,  first  to  keep  them  in  a  cool  and 
rather  moist  cellar  for  twenty-four  hours  faefoi-e 
using;  and,  secondly,  just  before  presenting  them 
at  table,  to  put  them  into  a  receiver,  and  exhaust 
the  air.  After  remaining  there  two  minutes,  they 
sliould  betaken  out,  and  gently  brushed,  when  they 
will  be  found  perfectly  plump  and  clear-skinr.ed. 
Grease  spots. 

The  following  method  of  removing  grease  and 
oil  spots  from  silk  and  other  articles,  without  in- 
jury to  the  colours,  is  given  in  the  Journal  des 
Coniiaissances  Usuelles: — Take  the  yolk  of  an  egg 
and  put  a  little  of  it  on  the  spot,  then  jjlace  over 
it  a  piece  of  white  linen,  and  wet  it  with  boiling 
water;  rub  the  linen  with  the  hand  and  repeat  the 
process  three  or  four  times,  at  each  time  applying 
fresh  boiling  water:  the  linen  is  to  be  then  remov- 
ed, and  the  part  thus  treated  is  to  be  washed  with 
clean  cold  waier. 

For  bolts  m  horses. 

Take  of  beeswax,  nmtton  tallow,  and  loaf  sugar, 
each  eight  ounces,  put  it  into  one  quart  of  new 
milk,  and  warm  it  until  all  is  melted.  Then 
put  it  into  a  bottle,  and  give  it  just  before  the 
wax,  &c.  begins  to  harden.  About  two  hours  af- 
ter give  physic.  '1  he  effect  is  that  the  botts 
are  discharged  in  large  numbers,  each  piece  of 
wax  having  from  one  to  six  or  eight  of  them  stick- 
ing to  it,  some  by  tlie  head,  but  most  by  their  legs 
or  hooks. 

Durable  polish  for  furniture. 

Take  your  table  to  the  cabinet  maker,  aad  make 
him  plane  off  the  wax  or  varnish,  then  take  some 
very  fine  sifted  brick-dust,  mix  a  little  sweet  oil 
with  it,  just  enough  to  make  it  stick  together  like 
flour;  rub  this  mixture  on  the  wood  with  a  pumice 
stone,  until  it  is  perfectly  smooth;  then  add  some 
spirit  of  wine  or  strong  old  whiskey,  and  continue 
rubbing  until  you  have  the  required  polish,  which 
will  be  more  beautiful  and  far  more  durable  than 
varnish.  Water  may  be  thrown  upon  it  without 
injury,  and  when  by  age  the  polish  becomes  dim, 
you  can  in  five  minu'.es  restore  its  beauty  by^^ib- 
b/tig  it  with  a  cloth  dipped  in  boiled  oil,  or  by 
using  the  brick-dust  as  at  first. 

Gum  arabic  cements. 

Gum  arabic,  dissolved  in  as  small  a  qtiantity  of 
water  as  m.iy  be,  and  diluted  to  a  proper  consis- 
tence with  gin,  or  any  proof  spirits,  forms  a  very 
useful  cement  for  all  purposes  where  gum-water  is 
commonly  used,  tlie  spirit  preserving  it  from  be- 
coming i)Utrescent.  As  the  spirit  evaiiorates,  more 
M.uld  be  added.  It  should  be  stirred  and  mixed 
(.ogelhcr  at  the  lime  of  using.  If  plaster  of  Paris 
ne  aflded  to  gum-water,  il  makes  a  cement  Uaetul 
to  ladies  in  filligree  works. 

Gum-ammoniac  added  to  the  solution  of  gum- 
arabic  in  proof  spirits  very   much  ioiproves  the 


I  cement.     It  answers  very  well  for  joining  bro^jet. 
j  glass  and  ornamental  articles  of  jiorcelain. 

Glue  of  the  lAiplandfrs. 
I  The  bows  of  the  LaplaiKlers  are  composed  ot 
'  two  pieces  of  wood,  glued  together;  one  of  then) 
!  of  birch,  which  is  flexible,  and  the  other  of  fir  of 
tlie  marshes,  which  is  stiff,  in  order  tli!'*  the  bow 
when  bent  may  not  break,  and  thai  wh<-n  unl)ent 
it  may  n^-t  bend.  When  these  two  |;ietes  of  wood 
are  bent,  all  the  points  of  contact  endeavour  to 
disunite  themselves,  and  to  pi-event  this,  the  Laj)- 
landers  employ  the  following  cement: — They  take 
the  skins  of  tlie  largest  perches,  (it  is  probable 
eel-skins  would  answer  the  same  purpose,)  and, 
having  dried  them,  moisten  them  in  cold  water, 
entil  they  are  so  soft  that  they  m;ty  be  freed  from 
the  scales,  which  they  throw  a" ay.  'I'Ikv  then 
put  four  or  five  of  these  skins  in  a  rein-deei 's  blad- 
i  der,  or  they  wrap  them  up  in  the  soft  bark  of  the 
'  birth-tree,  in  such  a  manner  that  water  cannot 
loujh  them,  and  place  ihem,  llnis  covered,  in  a 
pot  of  boiling  water,  with  a  stone  aliove  them  tc 
keep  tbeui  at  the  bottom.  When  they  li:  ve  boiled 
about  an  hour,  they  take  tliem  from  the  blad<ler,  or 
bark,  and  they  are  then  found  to  be  soft  anil  vis- 
cous. In  this  state  they  employ  them  fur  glueing 
together  the  two  pieces  of  their  bows,  «hi;h  they 
strongly  compress  and  tie  up  initil  the  glue  is  well 
dried.  1'hese  ])ieces  never  afterwards  separate. 
Cement  that  xvill  stand  the  action  of  boiling  tvatet 
and  steam. 

Take  two  ounces  of  sal-ammoniac,  one  ounce 
of  fiowers  of  sulphur,  and  IG  ounces  of  cast-iron 
filings  or  borings.  Mix  all  well  together  tiy  rub- 
bing them  in  a  mortar,  and  keep  the  j>owder  drv. 

When  the  cement  is  wante<l  for  use,  take  one 
jwrt  of  the  above  powder,  and  twenty  parts  of  clean 
iron  borings  or  filings,  and  L)l»-nd  them  intimately 
by  grinding  them  in  a  mortar.  W  el  the  compound 
with  water,  and,  when  brougiil  to  a  convenienl  con- 
sistence, S[)piy  il  to  the  joints  with  a  wooden,  or 
blunt  iron,  spatula. 

Jlnother  cement  nf  the  same  kind. 

Take  two  parts  of  flowers  of  sulphur  and  one 
part  of  sal-ammoniac,  and  mix  them  tugetiier,  with 
a  little  waier,  into  a  stifi'  paste. 

Take  also  borings  or  turnings  of  cast-iron,  in 
the  stale  in  which  they  are  commonly  found  in 
works  wliere  boring  and  turning  are  carried  on, 
viz.  mixed  with  sand,  and  sift  them  finely  to  get 
rid  of  the  grosser  particles. 

When  the  cement  is  wanted  for  use,  dissolve  a 
portion  of  the  above  paste  in  urine,  or  in  water 
rendered  slightly  acidulous,  and  to  the  solution  add 
a  quantity  of  the  sifted  borings.  This  mixture, 
Spread  upon  or  between  flanches  of  iron  pipes,  or 
put  into  the  interst'ces  of  other  parts  of  iron  work, 
will,  in  a  little  time,  become  as  hard  as  a  stone. 
Ji  method  fur  taking  an  impression  from  a  copper- 
plate on  plaster  of  Paris,  with  ink,  as  in  common 

prints. 

Let  the  plate  be  filled  with  ink  (made  of  the  best 
ivory  black,  mixed  with  ilrying  linsctd  oil,  and 
ground  very  fine  on  a  painter's  stone)  and  the  sur- 
face cleaned  with  the  hand  and  w hiling,  as  in  com- 
mon copper-jilale  priming.  Provide  yourself  with 
a  board  about  half  an  inch  thick,  just  the  size  of 
your  plate;  round  the  edge  of  tliis,  wrap  some  stiff 
pajier,  raised  half  an  inch  above  the  surface  on  one 
side,  and  level  on  the  other,  in  the  form  of  a  troiiglu 
into  this  put  your  plate,  with  the  prei)ared  rfide 
upwards;  then  mix  your  Paris  plastei'  with  water, 
to  a  proper  consistency,  and  pour  il  on  the  plate; 
then  lifting  U()  the  tn)Ugh,  let  it  fall  flat  upon  the 
table  again,  to  drive  the  bubbles  of  air  from  the 
plate  liirough  the  surface  of  tiie  plaster;  after  you 
have  repeated  this  about   VZ  times,  let  it  stand  aL' 


MISCELLANEOUS. 


413 


nmn:     Afterwards  take  the  plate  out  of  the  trough, 
and  the  phister,  now  hardened,  from  the  plate,  and 
vou  will  havL'  a  very  neat  impression  on  (he  \)las- 
ter,  fit  to  pot  in  a  frame,  and  by  far  preferable  to  J 
the  best  prints. 

To  destroy  crickets. 

F*ut  Scotch  snufF  upon  the  holes  where  they 
eomt  out. 

To  prevent  the  creakinsr  of  a  door. 

Rub  a  bit  of  soap  on  the  hiii'ijes. 
A  simple  barometer. 

Take  a  common  phial,  and  cut  off  the  rim  and 
part  of  the  neck.  'I'liis  may  be  done  by  a  piece  of 
whip-cord,  twisted  round  it,  and  pulled  to  and  fro 
quickly,  in  a  sawing  position,  by  two  persons;  one 
of  wliom  hdlds  the  phial  firm'.y  in  his  left  hand. 
Fleated  in  a  few  minutes  by  the  friction  of  the 
string,  and  ther.  dipped  suddenly  into  cold  water, 
the  bottle  will  be  decapitated  more  easily  than  by 
an)'  other  meaus.  Let  the  phial  be  now  nearly 
filled  with  common  pump-water,  and,  ap])lying  the 
finger  to  its  mouth,  turn  it  quickly  upside  down: 
on  removing  the  finger  it  will  be  found  that  (  .ily  a 
few  drops  will  escape.  \\  ithout  cork,  or  stopper 
of  any  kind,  the  water  will  be  retaitied  within  the 
bottle  by  tlie  pressure  of  the  external  air:  the 
weight  of  air  wi^'iout  the  phial  being  greater  than 
that  of  the  small  quantity  of  water  within  it.  Now 
let  a  bit  of  ta\)e  be  tied  round  the  middle  of  the 
phial,  to  wliich  the  two  ends  of  a  string  may  be  at- 
tached, so  as  to  form  a  loop  to  hang  on  a  nail:  let 
it  be  thus  snspendetl,  in  a  perpendicular  manner, 
with  the  mouth  downwards;  and  this  is  the  baro- 
meter.— When  the  weather  is  clear,  and  inclined 
to  he  so,  the  water  will  be  level  with  the  section  of 
the  neck,  or  rather  elevated  above  it,  and  forming 
a  concave  surface.  When  disposed  to  be  wet,  a 
3rop  will  appear  at  the  moulii,  which  will  enlarge 
till  it  falls,  and  then  another  drop,  while  the  hu- 
midity of  the  atmosphere  continues. 

To  remove  grease  spots  from  paper. 

Scrape  finely  some  pipe  clay;  the  quantity  M'ill 
De  easily  determined  on  making  the  experiment; 
on  this  lay  tlie  sheet  or  leaf,  and  cover  the  spot  in 
like  manner  with  the  clay.  Cover  the  whole  with 
H  sheet  of  paper,  and  apply,  for  a  few  seconds,  a 
heated  ironing  box,  or  any  substitute  ado[)ted  by 
laundresses.  On  using  Indian  rubber,  to  remove 
the  dust  taken  up  by  the  grease,  the  pai)er  will  be 
found  restored  to  its  original  whiteness  and  opa- 
city. 

Tooth-ach  and  anti-rheiimatic  embrocation. 

Sal  volatile,  three  parts;  laudanum,  one  part. 
Mix,  and  rub  the  part  in  pain  therewith  frequent- 
ly. If  the  tooth  which  aches  is  hollow,  drop 
some  of  this  on  a  bit  of  cotton,  and  put  it  into  the 
tooth;  if  the  pain  does  not  abate  witliin  an  hour, 
take  out  the  cotton,  ami  put  another  piece  in, 
ilianging  it  every  hour  four  or  n\ :  times,  till  the 
pain  ceases. 

In  a  general  face-ach,  or  sore  throat,  moisten  a 
piece  of  flannel  with  it  and  put  it  to  the  part  af- 
lected;  rub  any  part  afflicted  with  riicumatism 
:iight  and  morning,  and  in  the  middle  of  the  day. 


FIFTY-EIGHT    ORIGINAL    RECEIPTS 
COOKERY  AND  PAS  rUY,  &c. 


IN 


\.   Shre^vsbury  cuke. 

Sift  1  lb.  of  sugar,  some  pounded  cinnamon, 
»tid  a  nutmeg  grated,  into  3  lbs.  of  flour.  Add  a  lit- 
'.lerose  water  to  3  eggs  well  beaten,  mi\  them  with 
the  flour,  then  pour  in  as  much  butter  melted  as 
will  make  it  a  good  thickness  to  roll  out. 

'i.  Another. — Take  2  lbs.  of  flour,  1  lb.  of  sugar 
Asiely   puundod;  nii.Y  ihum  together;  (take  oi*t  a  ' 


quarter  of  a  pound  to  roll  them  in;)  ^  lb.  ox  but- 
ter, 4  eggs,  4  spoonsful  of  creai..,  and  2  i,f  row 
water.  Heat  them  well  together,  and  -nix  them 
with  the  floor  into  a  paste;  roll  them  into  thin 
cakes  and  bake  them  in  a  quick  oven. 
3.  JMararonns. 

Blanch  4  oz.  of  almonds,  and  pound  them  with 
4  spoonsful  of  orange  flower  water;  beat  the  whiter 
of  4  eggs  to  a  froth,  mix  it  with  a  poutid  of  su^ar, 
sift  the  almonds  into  a  paste,  and  iaj-  it  in  different 
cakes  or.  paper  to  bake. 

4.  Another. —  Take  I  lb.  of  alinonds,  blanch  them 
and  throw  them  into  cold  water,  then  rub  thrm  drv 
with  a  cloth,  and  pound  them  in  a  morlar;  moisten 
them  with  orange  flower  or  rose  water,  lest  they 
turn  to  oil;  then  take  1  lb.  of  fine  loaf  sugar,  whisk 
the  whites  of  4  eggs;  beat  all  well  togrtlii-r,  and 
shape  them  round  with  a  spoon,  on  paper  previ- 
ously "jutlered  and  sugared,  to  prevent  their  burn- 
ing; bake  them  in  a  gentle  oven  on  tin  plates. 
5.    Savoy  biscmt. 

Take  of  sugar  the  weight  of  12  tggs,  of  flour  the 
weight  of  7  eggs;  beat  the  yello.vs  and  whites  of  13 
eggs  separate;  grate  in  the  rind  of  1  lemon;  after 
being  in  the  oven  a  few  minutes,  grate  on  some  su- 
gar. You  may  add  peach  water  or  lemon  juice. 
G.    Jumbles. 

Take  1^  lbs.  of  flour,  lib.  of  sugar,  ^  lb.  of 
butter,  4  yolks  and  2  whiles  of  eggs,  with  a  wine- 
glass of  rose  water,  roll  them  thick  with  fine  pow- 
dered sugar,  and  bake  on  tins. 

7.  Almond  cake. 

Take  I  lb.  of  almonds  blamhed  and  beaten,  ten 
eggs  well  beaten,  1  lb.  of  "sugar,  and  |  lb.  of 
flour. 

8.  French  rolls. 

Take  a  spoonful  of  lard  or  batter,  3  pints  of 
flour,  a  cup  of  yeast,  and  as  much  milk  as  will 
work  it  up  to  the  stift'ness  of  liread;  just  before 
you  take  them  from  the  oven,  take  a  clean  towel 
and  wipe  them  over  with  milk. 
9.    JVnJtes. 

To  a  quart  of  mil-k  add  5  eggs,  l^lbs.  of  flour, 
^  lb.  of  batter;  beat  them  well  together;  when 
baked,  sift  sugar  and  cinnamon  on  them.  If  you 
make  the  wa*Hes  before  it  is  time  to  bake  them, 
add  a  spoonful  of  yeast. 

10.   Poundcake  giiigcrbread. 

Take  6  eggs,  1  lb.  of  sugar,  1  pint  of  molasses, 
a  full  tea-cu|)  of  ginger,  a  tea-spoonful  of  pearlash 
dissolved,  a  little  mace,  imtmeg,  I  lb.  of  fresh  but- 
ter creamed;  after  these  ingredients  are  well 
mixed,  "beat  in  2  lbs.  of  flour.  Fruit  is  an  in*- 
proveraent. 

1 1 .  Gingercakc. 

Take  3  lbs.  of  flour,  1  lb.  of  sugar,  1  lb.  of  but 
ter  rubbed  in  very  fine,  2  oz.  of  ginger,  a  little 
nutmeg,  a  pint  of  molasses,  a  gill  of  cream;  make 
them  warm  together,  and  bake  them  in  a  slack 
oven. 

12.  Gingerbread. 

Take  1^  lbs.  of  flour,  :J-  lb  of  sugar,  ^Ib.  of  butter, 
well  rubbed  together;  1  oz.  of  ginger,  a  few  cara 
way  seeds,  24  allspice,  12  cloves,  a  little  cinnamon, 
1  pint  of  molasses.      Knead  well. 

13.  Short  gingerbread. 

Take  1  lb.  sugar,  j|  lb.  butter,  5  eggs,  a  little 
cream  and  pearlash,  1|  lb.  flour,  rolled  hard.  To 
be  baked  on  tin  sheets,  marked  ready  to  cut. 

14.  Calves'-feet  jelly. 

Take  4  calves'  feet  well  boiled,  ^  lb.  of  sugar,  ) 
pint  of  wine,  2  leoons,  the  whites  of  4  eggs,  and 
shells;  boil  all  together  about  five  minutes,  then 
pour  through  a  flannel  bag  to  strain. 

15.  Apple  pudding. 

Take  half  the  whites  and  all  the  yolks  of  10  eggs, 
beat  them  very  light,  add  a  pint  of  apples,  after 


414 


UNI^^iRSAL  llECEIPT  BOOK. 


.-•ey  are  stewetl  and  put  through  a  sifter,  stir  in  a 
\  II).  itf  butter,  the  sfratt-d  peel  of  2  largt   lemons, 
?ii(l  'nice  of  one,    sen;;*!-  to  taste.     .Mace  ami  nut- 
rue^;  are  verv  good  siiiistitnter,  for  lemon  juice. 
16.    Bnlfil  apl>/e  pudding. 

Pare  and  i|i<artt  r  4  laipie  ap|jles,  boil  them  ten- 
Qer  with  tiie  rind  of  a  k-inon  in  so  little  water  that 
wlieii  done  no  water  i.ay  remain,  beat  them  {jiiite 
•ine  in  a  mortar,  add  the  crumb  of  a  small  roll,  ^ 
lb.  of  hiittcr  melted,  tlie  yolks  of  5  and  whites  of 
3  es^gs,  juice  of  h  a  Seinon,  sugar  t.o  your  taste; 
heat  all  well  tou-ether,  s.nd  bake  it  \n  a  paste. 
17.  Lemn7t  blancmange. 

Pour  a  pint  of  hot  wat?r  upon  I  oz.  of  isinglass, 
\v\wA\  it  is  dissolved  add  the  juice  of  3  lemons,  the 
peel  of  one  grate<l,  six  yolk«  of  eggs  beaten,  half  a 
pint  of  Lisbon  wine,  sweeten  it  \q  your  tasle,  let  it 
boil,  then  strain  it,  and  put  Jt  it  your  moulds. 
18.  Jill's  Jhffinnri'g  blancmange. 

Take  2  o/,.  of  isinglass,  I  quart  of  new  milk, 
strain  it  ai:  1  sweeten  to  your  taste,  aOd  rose  or 
peach  water,  let  it  be  only  milk  warm  when  you 
put  it  in  the  moulds;  if  you  wish  it  particularly 
nice,  bl;u\ch  ^  lb.  alu.onds,  beat  them  very  fine  in 
a  moj'tar  and  stir  in  befoi-e  you  boil  or  strain. 
19.    Orange  pnddirig. 

Take  1  lb.  of  butter  creamed,  I  lb.  of  sugar,  10 
eggs,  the  juice  of '2  oranges;  boil  the  peel,  then 
poui'.d  it  fiTie,  and  mix  it  with  the  juice;  add  the 
juic'.;  of  one  lemon,  a  wine  glass  of  brandy,  wine, 
and  rose  water. 

■20.   Homminy  pudding. 

Take  the  homminy  and  pick  the  beans  from  it, 
warm  it  i;nd  mash  l'  rough  a  sifter  until  you  get  a 
pint,  add  ^  lb.  of  butter,  melted,  stir  a  tea-cup  of 
ireani  into  it,  and  let  it  cool;  then  add  half  the 
wliites  of  six  eggs;  sugar,  nutmeg,  mace,  and  wine, 
to  your  taste.      Bake  it. 

21.   Cocua  nut  pudding. 

To  t  large  cocna   nut   grated  add  the  whites  of 
8  eggs,  a  ^  lb.  of  sugar,  \  lb.  of  butter,  2  spoonfuls 
of  rose  water.      Hake  it  in  a  paste. 
2'J.   Rice  pudding. 

Take  ^  lb.  of  rice,  tied  in  a  cloth,  hoiled  well, 
mid  I  ben  put  ihrouirh  a  sieve;  add  a  quart  of  milk, 
aoi^l  keep  stirring  until  it  thickens;  then  ad.d  6 
ounces  Lif  bu.ter  stirred  into  the  rice,  12  yolks  and 
6  whites  of  eggs  well  beaten;  mace,  nutmeg,  wine, 
and  sugar,  Vi  your  taste.  This  quantity  will  make 
2  large  puddings.  If  you  choose  you  may  add 
currants  or  any  otner  fiuit. 

23.  ^in^ttlier. — Boil  the  rice  very  soft,  dry  from 
water,  stir  ii.  a  little  butter,  a  pint  of  milk,  and  3 
egi»s  whU  beaten,  sweeten  to  your  taste,  pour  it  in 
yout  (lish,  sprinltle  flour  on  the  top,  put  little  bits 
vT  butler  b(  re  and  there  on  the  top.    Bake  slowly. 

24.  .inotfier,  highly  approved. — Take  2  spoonsful 
of  raw  ric,  1  quart  ot  new  milk,  a  bit  of  butter 
the  size  of  an  egg,  a  little  cinnamon;  sweeten  to 
yonr  taste,  [ul  the  pan  in  a  slack  oven  after  the 
brea<l  is  taken  out;  eat  when  colil. 

25.  AnrAlier. — Put  in  a  deep  pan -^  lb.  of  rice  wash- 
ed and  picked,  2  uunces  of  butter,  4  ounces  of 
sugai-,  a  tew  aUsp'ce  pounded,  and  2  quarts  of  milk. 
Bake  in  a  .shnv  ovf  n. 

26.  Au'itlcer. — Sweeten  rice  in  milk,  strain  it  oft", 
and  Having  pared  and  cored  apples,  put  the  rice 
around  Itiein,  tying  each  in  a  cloth  with  a  bit  of 
lemon  peel,  a  cJove,  or  cinnamon.  Boil  them 
well, 

27.   Oroiind  rice  or  sago  pudding. 

Boil  :i  l;nc;e  spoonful  cf  it  heaped,  in  a  pint  of 

new  milk,  >'.  i-tii    lemon  peei   and   cinnamon;  when 

cold,  add  sugar,  nutmeg,  and  2  eggs,  well  beaten. 

28.   Siueft  potato  pudding. 

Take   5    e;4g2,    \  a  (b.  of  butter,  a  ^  of  a  lb.  of 

sugar,  add  as  much  sweet  potato  as  will  thicken  it, 


;  the  juice  and  grated  peel  of  one  lemon,  beat  it  ver» 
light. 

29.   Potato  pudding. 

Take  half  a  pound  of  boiled  potatoes,  beat  well  in 
a  mortar  witli  half  a  pound  each  of  sugar  and 
butter,  the  yolks  of  10  eggs,  the  whites  of  i,  well 
beaten,  2  Naples  biscuit  grated,  and  half  a  |)int  o( 
cream;  mix  them  well  with  the  other  ingredients, 
and  p„ur  it  on  a  thin  paste.    Bake  for  half  an  hour. 

30.  Another. — Take  8  ounces  of  boiled  potatoes, 
2  ounces  of  butter,  2  eggs,  a  quarter  of  a  pint  ol 
cream,  1  spoonful  of  wliite  wine,  a  little  salt,  th« 
juice  and  rind  of  a  lemon,  beat  the  whole  to  » 
froth,  sugar  to  taste, — a  paste  or  not  as  you  like.  If 
j'ou  want  it  richer,  put  more  butter,  sweetmeats, 
and  almonds,  with  aimther  egg. 

31.  Citron  pudding. 

Take  \  lb.  of  sugar,  5  lb.  of  nutter  creamed, 
the  yolks  of  9  eggs,  a  wine  glass  of  brandy,  ^  lb. 
of  citron  chopped  very  fine. 

32.  Cream  pudding. 

To  3  eggs  beaten  very  light,  stir  in  a  pint  and  a 
half  of  flour,  salt  to  your  taste,  mix  a  little  milk, 
then  put  in  6  ounces  of  sugar;  just  before  you  put 
it  in  the  oven  add  a  pint  of  thick  cream.  Bake 
for  I  of  an  hour. 

33.    Custard  pudding. 

Take  a  piiit  of  milk,  3  siioonsful  of  flour,  6  eggs, 
and  salt  to  your  taste.     Sugar. 

34.    Wedding  cake. 

Take  3  lbs.  flour,  3  lbs.  butter,  3  lbs.  sugar,  2 
doz.  eggs,  3  lbs.  raisins,  6  lbs.  currants,  1  lb.  citron, 
1  oz.  mace,  1  oz.  cinnamon,  I  oz.  nutmegs,  ^  oz. 
cloves,  ^  pint  brandy.  Beat  the  butter  with  your 
hand  to  cream,  then  beat  the  sugar  into  the  butter, 
add  the  froth  of  the  yolks  of  the  eggs  after  being 
Well  beaten,  then  the  froth  of  the  whites;  miy 
fruit,  spice,  and  flour  together;  then  add  them  in 
with  beating.  Five  or  six  hours  baking  will  an- 
swer for  a  large  loaf. 

35.  Electioji  cake. 

Take  5  lbs.   flour,  2  lbs.  sugar,  f  lbs.  butter,  5 
eggs,  yeast,  1  pint  of  milk,  and  spice  as  you  please. 
36.   Indian  pudding. 

Boil  one  spoonful  of  fine  Indian  flour  well,  then 
add  1  pint  of  milk,  and  let  it  all  boil;  when  cool, 
beat  in  2  es;gs.      Sweeten  and  season. 
37.  Baked  Indian  pudding. 

Take  8  ounces  of  mush,  6  ounces  of  butter,  6 

I  ounces  of  sugar,  the  yolks  of  6  eggs,  and  the  white 

of  1;   mix  the  butter  in  the  mush  when  hot,  beat 

the  eggs  and  sugar  together;  add  to  the  mush,  when 

cool,  nutmeg,  mace,  and  wine  to  your  taste;  bake. 

38.  Apple  c^isturd. 

Take  apples,  pared,  cored,  and  slightly  stewed, 
sufficient  to  cover  the  dish,  6  eggs,  1  quart  of  milk; 
spice  to  jour  taste.     Bake  it  one-third  of  an  hour. 
39.  Black  cake. 

Take  1|  lbs.  of  flour,  1^  lbs.  of  brown  sugatj  I 
lb.  of  butter,  1|  lbs.  of  raisins,  1^  lbs.  of  curratita, 
^  lb.  of  lard,  4  eggs,  1  pint  of  milk,  1  nutmeg, 
and  mace,  I  tea-spooiifid  of  pearl-ash.  Wine  and 
brandy. 

40.   To:natas  catsup. 

Cut  up  the  tomalas,  and  between  every  layei 
sprinkle  a  layer  of  salt,  let  them  stand  a  few  hour* 
before  j'cu  boil  them,  which  do  very  w(dl,  then 
strain  them  through  a  cullender  on  som3  horse 
radish,  onions  or  garlick,  mustard  seed,  beaten 
ginger,  pepper  and  mace;  cover  it  close,  let  it 
stand  a  day  or  two,  then  bottle  and  seal  it  fo.. 
use. 

41.  Puff  pante. 

Take  \^\h.  of  flour,  and  I  lb.  of  butter:  dimJe 
the  butler  into  4  equal  parts;  mix  ^ih  part  of  the 
butter  with  ^tlis  of  tiie  flour;  and  work  the  reiualD' 
der  1.  ^  the  flour  and  butter  in. 


Miscellaneous. 


4\b 


42.  Sponge  cake. 

Take  14  es^gs,  with  their  weight  in  sugar,  and 
half  their  woigtit  in  flour,  the  juice  and  peel  of  a  le- 
mon, and  one  nutmeg;  beat  the  yolks  and  whites 
Repat-atily  until  stiff,  add  the  sugar  to  the  yolks, 
then  a'Vl  the  whites.  One  minute  before  the  oven 
is  ready,  di-edge  in  the  flour.  Bake  in  a  quick 
oven  half  an  hour. 

43.  Lemon  cake. 

Take  12  eggs,  1|  lb.  sugar,  ^  lb.  flour;  grate 
the  outside  of  two  lemons,  with  the  inside  of  one; 
•ii-  add  1  glass  of  wine,  with  3  teaspoonsful  of  the 
essence  of  lemon. 

44.  Sugar  cake. 

Take  1  lb.  flour,  ^  lb.  sugar,  ^  lb.  butter,  5 
eggs.  Mix  and  drop  them  on  tin,  and  put  sugar 
sanded  on  them,  just  as  you  put  them  into  the  oven, 
or  frost  them. 

45.  Cvp  cake. 

Take  3  cups  of  s"gar,  I   cup  of  butter,  2  tea- 
spoonsful  of  pearlash,  3  eggs,  5  cups  of  flour;  all 
beaten  together  with  as  much  spice  as  you  please. 
46.    Cider  cake. 

Take  2  lbs.  flour,  1  lb.  sugar,  ^Ib.  butter,  1  pint 
cider,  cloves  and  cinnamon,  wilh  or  without  fruit, 
2  teaspoonsful  of  pearlash. 

4r.    fVhips. 

Take  2  cups  of  cream,  1  of  white  wine,  grate 
m  the  skin  of  a  lemon,  sweeten  to  your  taste,  the 
whites  of  3  eggs;  then  whip  it  with  a  whisk,  take 
ofl"  the  froth,  as  it  rises  pour  the  froth  into  your 
jelly  glasses. 

48.    To  make  venison  pasty. 

You  must  bone  j'our  venison  and  season  it  with 
2  oz.  of  ])epper,  1  nutmeg,  mixed  with  salt;  then 
mince  3  lljs.  of  beef  suet;  put  it  in  the  pan:  Pt  will 
take  6  hours  baking. 

49.   To  dress  a  turtle. 

Take  a  turtle  of  8  lbs.  cut  oft^  its  head,  cut  it 
open,  scald  the  fins  and  calipee  or  under  shell,  skin 
them;  then  take  out  the  guts,  cut  them  open  and 
cleanse  them  well;  take  great  care  not  to  break  the 
gall.  Tiien  take  for  the  soup  the  guts  and  the 
fins,  with  a  knuckle  of  veal,  some  sweet  herbs, 
onions,  and  c.iyenne  pepper.  Season  the  rest  of 
the  meat  with  the  same  seasoning,  which  put  in 
the  calipash  or  upper  shell,  and  calipee,  with 
some  force  meat  balls,  and  bake  it.  When  it  is 
naked,  take  the  yolks  of  three  eggs,  to  a  turtle  of 
eight  pounds,  beat  them  well,  pour  in  a  little 
wine,  take  some  of  the  soup,  and  brew  it  togetlier 
very  well,  throw  in  a  lump  of  batter  rolled  in 
flour,  and  put  it  into  the  calipash  and  calipee. 
50.    To  make  xuajffles  the  Dutch  -way. 

Take  a  quart  of  new  milk,  a  penny  loaf  grated 
very  fine,  10  eggs  beaten  with  \  lb.  of  sweet  but- 
ter melted,  a  few  cloves  beaten,  a  little  salt,  fine 
flour  enough  t»  make  a  batter  like  a  pancake,  and 
4  spoonsful  of  yeast.  Mix  them  together,  and  put 
tliem  in  an  earthen  pot  covered,  before  the  fire,  to 
rise  for  an  hour;  having  your  wafer  iron  ready 
heated  and  buttered  on  both  sides,  put  in  the  batter 
to  hake;  when  done  serve  them  hot,  with  sugar 
grated  over  them  and  cinnamon. 

51.  A  good  gravy,  to  be  kept  for  any  use. 

Burn  1  oz.  of  butter  in  the  frying  pan,  but  take 
care  to  do  it  at  such  a  distance  from  the  fire,  that 
as  you  strew  in  the  flour  to  the  butter,  it  may 
Srown  but  not  blacken;  put  to  it  2  lbs.  coarse  lean 
t)cet,  1  quart  water,  \  pint  wine  red  or  white,  3 
anchovie.^,  2  eschalots,  some  whole  pepper,  claves 
soiil  mace,  3  or  4  mushrooms  or  as  many  pickled 
walnuts;  let  it  stew  gently  1  hour,  then  strain  it; 
■n.  will  keep  some  time,  and  is  proper  for  any  sa- 
voury dibh. 

52.   Federal  cake,  or  bachelor's  loaf. 

Ii   %  piateful  of  flour  jmt  a  piece  of  butter  not 


larger  than  a  walnut,  2  eggs,  1  spoonful  yeast;  mix 
it  either  with  milk  or  water,  as  you  please,  make 
it  into  a  very  stiff  batter,  so  stift' you  can  scai-ce 
stir  it  with  a  spoon.  Put  it  to  rise  in  the  same 
dish  you  wish  to  bake  it  in.  It  will  take  aeverai 
hours  to  rise. 

53.  Albany  cake. 

Take  1^  lbs.  of  flour,  1  lb.  of  sugar,  ^  lb.  of 
butter,  a  table-spoonful  of  lard,  2  table-s"poonsful 
of  rose  water,  a  little  cinnamon,  1  egg,  a  tea-spoon- 
ful of  pot-ash  dissolved  in  a  tea-cup  of  cream. 
Cut  them  out  and  bake  them  on  tins. 

54.    Black  cake  that  will  keep  fjr  a  year. 

Take  1  lb.  of  sugar,  the  same  of  butter  and  flour, 
10  eggs;  beat  them  well  together,  and  when  light 
add  two  wine  glasses  of  brandy,  nutmeg,  mace, 
and  cloves,  2  lbs.  of  raisins,  and  the  same  quantity 
of  currants.  It  wi-ll  take  some  hours  to  bake.  A 
good  deal  of  spice  is  necessary. 

55.    'I  o  dress  calf's  head  in  imitation  of  turtle. 

Take  the  calf's  head  when  well  soaked  and 
washed,  open  it  and  boil  it  with  the  enn-ails  until 
it  is  quite  done;  take  part  of  the  liver  out  when 
about  half  done  for  forced  meat  balls.  When  it  is 
all  done  strain  the  liquor,  then  cut  off  small  pieces 
of  the  head  in  imitation  of  turtle;  the  small  indif- 
ferent remainder  chop  up  with  the  entrails;  put  in 
spice  to  your  taste,  a  little  savoury  herbs  rubbed 
very  fine,  and  a  few  little  onions;  some  verv  small 
dumplings;  season  the  force  meat  balls  with  spice 
and  herbs  to  your  taste,  p'.it  a  little  parsley  in  them, 
and  fry  them  in  lard,  and  put  them  in  your  soup 
when  you  seiid  it  to  table. 

56.  Mock  turtle. 

Take  a  fine  calf's  head,  cut  the  meat  clean  from 
the  bones,  then  boil  the  bones  in  a  quart  of  water 
until  the  liquor  is  reduced  to  a  pint,  then  season 
it  with  cayenne,  nutmeg,  and  nuice;  pour  into  the 
gravy  a  pint  of  Madeira  wine,  a  little  parsley 
thyme. 

57.  Beef  alamode. 

Choose  a  thick  piece  of  flank  of  beef;  cut  some 
fat  bacon  in  long  slices,  let  ea';h  slice  be  near  an 
inch  thick,  dip  them  in  vinegar;  then  take  sea- 
soning of  salt  and  pepper  and  cloves  mixed  with 
parsley,  thyme,  and  marjoram:  make  holes  in  the 
meat  to  put  in  the  larding;  when  you  have  put  it 
in  rub  it  over  with  the  seasoning  and  bind  it  up 
with  tape  and  set  it  in  a  pot  over  the  fire;  three  or 
four  onions  must  be  tried  brown  and  put  to  the 
beef,  with  two  or  three  carrots  and  a  head  of  celery. 
Add  a  small  quantity  of  water,  and  let  it  simmer 
10  or  12  hours,  or  until  it  is  extremely  tender, 
tiu-ning  the  meat  twice;  put  the  gravy  into  a  pan, 
'  remove  from  it  the  fat;  keep  the  beef  covered; 
then  put  them  together,  add  a  glass  of  wine,  re- 
move the  tape  and  send  it  to  table. 
58    Oyster  pie. 

Take  100  oysters  and  clean  them  well  from  the 
shell,  then  put  them  in  a  kettle  with  their  own 
liquor  to  plump  thera,  then  put  them  in  a  dish, 
and  season  them  with  12  cloves  and  3  blades  of 
mace  pounded  fine,  pepper  to  your  taste;  then 
lay  crust  round  the  edge  of  your  dish,  take  the 
yolks  of  4  eggs  boiled  hard,  with  a  handful  ot 
grated  bread,  sprinkle  this  over  the  top  with  a  few 
pieces  of  butter;  fill  the  dish  nearly  full;  cover  the 
pie  over  witn  a  puft'  paste. 


On  the  honing  and  stropping  of  a  razor. 
Let  the  hone  be  seldom,  and  but  sparingly"  re- 
sorted to;  and  never,  unless  by  frequent  and  re- 
peated stropi)ing,  the  edge  of  the  razor  is  entirelv 
destroyed  use  the  best  pale  oil,  and  be  cireful  to 
preserve  the  hone  clean,  and  free  from  dusL    Pre- 


416 


UNIVERSAL  RECEIPT  BOOK. 


▼lously  t(i  the  operation  of  shavinj;:,  it  will  be  found 
of  service,  particularly  to  those  who  have  a  sti-on;^ 
oeard,  anil  a  tender  skin,  to  wash  thi-  face  wl-11 
with  soaj)  and  water;  a. id  the  more  time  is  spent 
in  lathering,  and  moistening;  the  heanl,  the  easier 
will  the  process  of  siiaving  become.  Dip  the  razor 
In  hot  water,  before  applying  it  to  the  faci-,  use  the 
l.'lade  neaily  Hat,  always  taking  care  to  give  it  a 
cutting,  instead  of  a  sci  ping  direction.  Strop 
the  razor  immediately  after  using  it,  for  the  pur- 
pose of  etfcctually  removing  any  moisture  that  may 
remain  n[)on  the  edge;  and  be  careful  not  to  em- 
ploy a  common  strop,  as  the  composition  witij 
which  they  are  covered  is  invariably  of  a  very  in 
ferior  quality,  and  injurious  to  a  razor.  The  strop 
should  always  be  of  the  best  manufacture,  and 
when  the  com|>osition  is  worn  off,  it  will  be  found 
particulai-ly  useful  to  rub  it  over,  lightly,  with  a 
little  clean  tallow,  and  then  put  upon  it  the  top 
I>art  of  the  snuff  of  a  candle,  which,  being  a  fine 
powder,  will  admirably  sup\)ly  the  place  of  the  best 
composition  ever  use.l  for  the  purpose.  Another 
excellent  moile  of  renovating  a  razor-strop,  is  by 
rubbing  it  well  with  pewter,  and  impregnating  the 
leather  with  the  finest  metpllic  particles. 
Pumpkin  puddinsr. 

Take  half  a  pound  of  stewed  pumpkin,  three 
eggs,  a  quarter  of  a  pound  of  fresh  butter,  or  a 
pint  of  ci-eam,  a  quarter  of  a  pound  of  jjowdered 
white  sugar,  half  a  glass  of  wine  and  brandy  mixed, 
half  a  glass  of  rose-water,  a  tea-spoonful  of  mixed 
»liice,  nutmeg,  mace  and  cinnamon.  Stew  some 
pumpkin  with  as  little  water  as  possible.  Drain 
it  in  a  cullender,  and  press  it  till  dry.  Wlien  c(Jd, 
weigh  half  a  pound,  and  pass  it  through  a  sieve. 
Prepare  the  spice.  Stir  together  the  sugar,  and 
butter  or  cream,  till  they  are  perfectly  light.  Add 
to  them,  gradually,  the  spice  and  liquor.  Beat 
three  eggs  very  light,  and  stir  them  into  the  butter 
and  sugar  alternately  with  the  pumpkin.  Cover  a 
soup-plate  with  puff-paste,  and  put  in  the  mixture. 
Hake  it  in  a  moilerate  oven  about  half  an  hour, 
tiifite  sugar  over  it,  when  cool. 

Instead  of  the  butter,  you  may  boil  a  pint  of  milk 
or  cream,  and  when  cold,  stir  into  it  in  turn  the 
sugar,  eggs,  and  pumpkin. 

A  cure  for  sore  backs  of  horses.  j 

The  best  metliod  of  curing  sore  backs,  is  to  dis- 
solve half  an  ounce  of  blue  vitriol  in  a  pint  of  wa- 
ter, and  dab  the  injured  parts  with  it  four  or  five 
times  a  da  v. 

All  infallible  lotion  for  bloivs,  bruises  and  sprains 
in  ho"ses. 

Take  cf  spirit  of  wine,  eight  ounces;  dissolve 
O'le  ounce  of  camphor  first,  in  the  spirits  of  wine, 
then  add  om;  ounce  of  oil  of  turpentine,  one  ounce 
of  spirit  of  sal  ammoniac,  oil  of  origanum  half  an 
ounce,  and  one  large  table  spv^Jnful  of  fujuid  lau- 
danum. It  mast  be  well  rubbed  in  with  tlie  hand, 
for  full  a  (-luarter  of  an  hour,  every  lime  it  is  used; 
which  must  be  four  times  each  day.  You  will  be 
astonished  at  its  efficacy  when  you  try  it.  | 

Cliicken  salad. 

Take  two  large  cold  fowls,  either  boiled  or 
roasted,  the  yolks  of  nine  hard-boiled  eggs,  half  a 
pint  of  swe^t  oil,  half  a  pint  of  vinegar,  a  gill  of 
mixed  mustard,  a  small  tea-spoonful  of  cayenne 
I>epper,  a  small  tea-spoonful  of  salt,  two  large 
heads,  or  four  small  ones,  of  fine  celery.  Cut  the 
meat  of  the  fowls  from  the  bones,  in  pieces  not 
exceeding  an  inch  in  size.  Cut  the  white  part  of 
the  celery  into  pieces  about  an  inch  long.  Mix 
the  chicken  and  celery  well  together.  Cover  them 
and  set  them  away.  With  the  back  of  a  wooden 
spoon,  mash  the  yolks  of  eggs  till  they  are  a  per- 
fectly smooth  paste.    Mix  them  with  the  oil,  vine- 


gar, mustard,  cayenne,  and  salt.  Stir  them  for 
long  time,  till  they  are  thoroughly  mixed  and 
quite  smooth.  The  longer  they  are  stirred  the 
lietter.  When  this  dressing  is  sufficiently  mixed^ 
cover  it,  and  set  it  away.  F  .-e  minutes  before  the 
salad  is  to  be  eaten  pour  the  dressing  over  the 
chicken  and  celery,  and  mix  all  well  together.  If 
tile  dressing  is  put  on  long  before  it  is  wanted,  the 
salad  will  be  tough  an(\  hard.  This  salad  is  verj 
excellent  made  of  cold  turkey  instead  of  chicken. 
/low  to  know  Tohether  a  horse  has  a  strong  ana 
good  eye,  or  a  weak  eye  and  likely  to  go  blind. 

People  in  general  turn  a  horse's  head  to  a  briglu 
light  to  examine  his  eyes.  You  can  know  very 
little,  by  this  method,  what  sort  of  an  eye  the 
horse  has,  unless  it  be  a  very  defective  one.  You 
must  examine  the  eye  first,  when  the  horse  stands 
with  his  head  to  the  manger.  Look  carefully  at 
the  pupil  of  the  eye  in  a  horse;  it  is  of  an  oblong 
form:  carry  the  size  of  the  pupil  in  your  mind, 
then  turn  the  horse  about,  bring  hitn  to  a  bright 
light,  and  if,  in  the  bright  light,  the  pupil  of  the 
ej'e  contracts,  and  appears  much  smaller  than  it 
was  in  the  darker  light,  then  you  may  be  sure  the 
horse  has  a  strong,  good  eye;  but,  provided  the 
pupil  remains  nearly  of  the  same  size  as  it  appeared 
in  the  darker  light,  the  horse  has  a  weak  eye; 
therefore  have  nothing  to  do  with  him.  There  are 
contracting  and  dilating  muscles  in  the  eye, 'which 
will  plainly  show  you  in  what  state  the  eye  is, 
whether  it  be  a  strong  or  a  weak  one. 
How  to  catch  -wood-pigeons. 

Wood-pigeons  are  very  easily  caught  in  hard 
weatlier,  particularly  when  snow  is  on  the  ground. 
You  have  but  to  sweep  the  snow  on  one  side,  for 
about  a  dozen  yards  long,  and  about  three  feet 
broad.  La)'  about  twenty  small  eel-hooks,  fasten- 
ed by  a  peg  into  the  ground,  with  a  small  bean  on 
each:  be  sure  you  put  tne  point  of  the  hook  only, 
through  the  top  of  the  bean,  and  the  barb  standing 
quite  out,  on  the  side;  otherwise,  if  the  hook  be 
totally  buried  in  the  bean,  when  tlie  bird  struggles, 
he  will  pull  the  hook  out  of  his  throat. 

I  tliink,  as  good  a  way  as  any,  is  to  punch  two 
or  three  holes  in  horse-beans,  with  an  iron  bod- 
kin,  and  then  boil  them  in  some  common  gin: 
many  will  be  so  drunk  that  they  cannot  fly  up< 
others  will  perch  on  the  adjacent  trees;  watch 
them,  and  you  will  see  them  tumble  down. 
How  to  catch  wild-fowl. 

If  yoH  have  a  large  pond,  or  lake,  frequented  by 
wild-fowl;  in  the  shallow  water,  about  one  foot 
deep,  where  you  observe  them  feed,  lay  a  few  rab- 
bit-traps, with  a  few  beans  on  the  bridge  of  the 
trap,  under  the  water.  This  is  a  sure  method  of 
catching  them.  Where  the  water  is  abouVtwofeet 
deep,  put  a  slick  in,  about  one  foot  above  the  wa- 
ter; cut  a  slit  at  the  top  of  the  stick;  tie  a  strong 
piece  of  packthread  round  a  brick-bat,  or  to  a 
large  stone;  let  the  string,  after  having  tied  it 
round  the  stone,  be  about  a  foot  longer;  to  th« 
other  en<l  fasten  a  small  eel-hook,  baited  with  a 
piece  of  bullock's  liglits,  sheep's  paunch,  or  a 
horse-liean;  then,  about  three  or  four  inches  from 
the  brick-bat,  fasten  a  stick,  nearly  as  big  as  yoiu 
little  finger,  and  about  four  inches  long,  lying  the 
string,  with  a  single  knot,  exactly  to  llie  centre  of 
the  slick;  then  place  that  part  of  the  siting,  whict 
is  between  the  brick-bat  and  the  short  stick,  into 
the  notch  at  the  lop  of  the  long  stick,  which  is 
stuck  into  the  bottom  of  llie  pond.  The  short 
stick  will  prevent  the  weight  of  the  brick-bat  from 
drawing  tlie  string  through  the  notch,  and  the 
hook  will  hang  a  few  inches  from  the  water,  and 
the  brick-bat  bang  fast  by  the  notch  in  the  top  of 
the  stick.     When  the  water-fowl  takes  the  baitco 


MISCELLANEOUS. 


41- 


nook,  he  pulls  the  stick  and  brick-bat  <Iown,  and 
»he  brick-bat  pulls  him  under  water  and  drowns 
him. 

Of  the  best  breed  of  dogs  for  shooting  game. 
"  The  breed  of  dogs  which  1  prefer,  beyond  all 
Others,  are  those  which  are  bred  between  a  setter 
and  a  pointer;  but  not  bred  from  those  setters 
which  have  no  natural  point  in  them;  for  1  have  no 
idea  of  shooting  to  a  dog  which  does  not  stop  at 
birds  the  very  first  day  he  is  taken  into  the  field. 
I  have  not  had  a  setter,  which  was  broke  by  force, 
for  above  twenty  years;  nor  ever  will  have  one. 
Leave  thera  at  home  only  one  week;  for  the  next 
two  days  you  must  turn  to  dog-breaking,  and  not 
to  shooting.  I  prefer  those  betweeii  a  pointer  and 
a  setter,  which  take  after  the  setter;  for,  generally 
speaking,  they  have  better  feet,  which  is  a  great 
point  in  a  dog:  tor  certain,  they  have  more  hair  on 
tlieir  feet,  which  is  a  great  preservative  to  the 
&ot,  if  it  be  kept  clean.  I  never  kept  a  cocking 
spaniel  in  my  life:  I  always  shoot  to  pointers,  even 
in  the  strongest  covers,  with  bells  round  their 
necks.  I  know,  for  certain,  you  will  not  find  so 
much  game;  but  then  what  you  find,  you  are  sure 
to  shoot  at.  Here  is  the  great  benefit  of  shooting 
to  pointers:  you  may  shoot  every  day,  in  a  wood, 
and  not  drive  the  game  away.  But  if  you  turn 
cocking  spaniels  into  a  wood,  which  quest,  when 
they  come  on  the  foot  of  a  pheasant,  in  a  very  few 
days  you  will  drive  every  pheasant  out  of  the 
wood.  A  Newfoundland  dog,  tutored  to  keep  be- 
hind you  in  the  fields,  and  not  to  go  above  a  dozen 
or  twenty  yards  from  you  in  a  wood,  is  of  wonder- 
ful utility,  in  retrieving  and  bringing  wounded 
game.  I  have  had  se\eral  that  were  uncommonly 
useful. " 

Sportsman's  beef. 

Take  a  fine  round  of  beef,  Sfmr  ounces  of  salt- 
petre, three-quarters  of  an  ounce  of  allspice;  rub 
it  well  on  the  beef,  and  let  it  stand  twenty-four 
hours;  tiien  rub  in  as  much  common  salt  as  will 
»alt  it.  Lay  it  by  twelve  days,  turning  it  every 
day;  then  put  it  into  a  pan,  such  as  large  pies  are 
baked  in,  with  three  or  four  pounds  of  beef-suet, 
some  under,  some  over.  Cover  it  with  a  thick 
crust,  and  bake  it  for  six  hours.  It  will  keep  for 
two  months;  and  most  excellent  it  is. 

Infallible  cure  for  the  scurvy. 

Take  two  parts  of  flower  of  brimstone,  and  one 
part  of  cream  of  tartar;  mix  thera  well  together: 
take  four  large  tea-spoonsful,  in  milk,  every  morn- 
ing, the  first  thing  you  do,  when  you  get  up,  be- 
fore your  breakfast:  milk  is  only  the  vehicle  to 
lake  it  in;  you  may  take  it  in  any  thing  else. 
To  be  taken  by  any  one  suspected  of  going  iiito  a 
decline. 

Half  a  pint  of  milk,  warm  from  the  cow,  made 
lusciously  sweet  with  old  conserve  of  roses,  and 
two  table-spoonsful  of  the  very  best  mm.  Take  it 
the  first  thing  in  the  morning. 

Remember  that  old  persons,  who  wish  to  try 
this,  must  first  boil  the  milk,  and  let  it  get  tolera- 
bly cool;  for  all  milk,  when  it  has  once  got  cold, 
if  not  boiled  will  jmrge. 

J}n  efficacious  gargle  for  a  sore  throat. 

Take  a  large  handful  of  red  sage,  (not  the  com- 
mon garden  sage,)  boil  it  in  one  quart  of  the  best 
white-wine  vinegar,  to  near  a  pint,  then  sweeten 
it  well  with  honey.  You  may,  if  you  please,  add 
twro  small  wine-glasses  of  port  wine. 

To  make  a  sick  horse  drink  freely. 

A  horse  has  a  very  sweet  tooth, — when  he  be 
anwell  and   wont  drink,  mix  molasses  or  coarse 
ktrown  sugar  in  the  water:  he  will  then  drink  freely. 
7  0  pre^)ent  boots  leaking. 

Take  boiled  linseed  oil,  one  pint;  beeswax,  one 
j«Mice<  burgundy  pitch,   half  au  ounce;  spirit  of 


turpentine,  two  ounces:  melt  the  three  first  in  an 
earthen-pot,  and  then  add  the  turpentine.  Lay  ii 
on  when  the  leather  is  tiry,  and  warmed  before  tht 
fire.  This  ointment  must  be  well  rubbed  if.  be- 
fore »he  fire,  and  when  the  leather  is  tolerably  dr)". 
How  to  knov)  the  age  of  a  dog  until  lie  be  six  yenm 
old. 

A  dog  has  a  very  visible  mark  in  his  teeth,  ae 
well  as  a  horse,  which  mark  does  not  dig6pj:-»;ar 
totally  until  he  be  very  near,  or  full,  six  years  old. 
Look  to  the  four  front  teeth,  both  in  the  upper  and 
lower  jaw,  but  particularly  to  the  teeth  in  the  u[)- 
per  jaw;  for,  in  those  four  front  teeth,  the  mark 
remains  longest:  at  twelve  months  old,  you  will 
observe  every  one  of  the  four  front  teeth,  both  in 
the  upper  and  under  jaw,  jagged  and  uneven, 
nearly  in  the  form  of  a  foiaer  de  luce,  but  not 
quite  so  pointed,  at  the  edges  of  the  jags,  as  a 
flower  de  luce  is.  As  the  dog  advances  in  age, 
these  marks  will  wear  away,  gradually  decrease, 
and  grow  smoother  and  less  jagged  every  year. 
Between  three  and  four  years  old,  these  marks  will 
be  full  half  worn  down;  and  when  you  observe  all 
the  four  Iront  teeth,  both  in  the  upper  and  lower 
jaw,  quite  worn  smooth  and  even,  and  not  in  the 
least  jagged,  then  you  may  conclude  tnat  tlie  dog 
is  nearly,  if  not  full  six  years  old.  When  those 
marks  are  worn  quite  flat  and  even,  and  those  teeth 
quite  level  and  even,  you  can  no  longer  judge  the 
age  of  a  dog.  Many  huntsmen  and  game  kee{>- 
ers  ignorantly  look  at  the  side  and  eye  teeth  of  a 
dog;  there  are  many  dogs,  not  two  years  old, 
which  have  had  the  canker  in  the  mouth,  with 
hardly  one  sound  tO'th  in  their  heads. 
Easy  method  of  preserving  meat  in  the  country, 
for  a  few  days,  without  salt  and  -without  ice. 

Put  the  meat,  into  the  water  running  from  a 
spring.  It  will  sink — examine  it  daily — -when  it 
begins  to  rise  from  the  bottom  it  roust  be  useJ;  it 
will  be  found  perfectly  sound  and  tender,  and  may 
be  boiled  or  roasted.  Meat  may  be  preserved  in 
this  manner  three  or  four  days  in  summer  time, 
free  from  taint.  The  outside  will  appear  somewhat 
whitened,  but  the  flavour  is  not  injured.  It  would 
be  advisable  to  have  a  box  or  tub,  with  a  cover, 
into  and  out  of  which  the  water  shall  have  free 
passage,  which  may  be  put  either  inside  or  outside 
of  the  spring-house. 
./i  method  of  extracting  thejidce  of  the  sugar  Tna 

pie,  for  the  making  of  sugar,  -without  injuring 

the  tree. 

It  has  been  customary  to  cut  a  gash  in  the  tree, 
from  which  the  saccharine  liquor  flows,  or  to  bore 
a  hole,  and  put  in  a  reed,  and,  when  the  liquor 
ceases  to  flow,  plugging  up  the  hole.  Both  these 
methods  are  injurious,  and  tend  to  destroy  the  tree. 
In  the  latter  case,  the  tree  rots  round  the  plug  to 
some  distance  within.  The  following  method  is 
proposed  in  lieu  of  these,  and  has  been  success- 
fully practised  in  Kentucky.  At  the  proper  sea- 
son for  the  running  of  the  liquor,  open  the  ground, 
and  select  a  tender  root,  about  the  size  of  one  or 
two  fingers;  cut  off  the  end,  and  raise  the  root 
sufficiently  out  of  the  ground  to  turn  the  cut  end 
into  the  receiver.  It  will  emit  the  liquor  from  the 
wound  as  freely  as  by  either  of  the  other  method* 
When  it  ceases  to  flow,  bury  the  root  again,  and 
the  tree  will  not  be  hurt. 

To  restore  tainted  beef. 

"  In  the  last  fall,  I  procured  an  acquaintance  of 
mine  in  the  country  to  put  up  a  barrel  of  fat  beef 
for  my  family's  use  during  the  winter.  The  bar 
rel  of  beef  was  sent  to  me  agreeable  to  contract) 
but  before  I  had  used  one  quarter  part  of  it,  I  ob- 
served it  tainted,  and  so  much  so  as  to  smell  quiU: 
oftensive.  The  beef  being  very  fat  and  fine,  1  wa« 
loath  to  throw  it  away.     1  made  the  following  «»■ 


4. a 


UNIVERSAL  RECEIPT  BOOK, 


(leriment:  1  procured  a  half  bushel  of  charcoal, 
and  after  taking  out  the  Deef  and  throwing  away 
the  oPensive  pickle,  1  re-packed  it  in  the  barrel, 
laying  the  pieces  of  charcoal  between  the  pieces; 
and  making  a  new  pickle,  and  adding  a  little  salt- 
petre, 1  covered  the  beef,  and  in  about  six  days 
fomd  it  as  sweet  and  good  as  it  was  when  first  put 
up." 

To  clear  houses,  barns,  &c.  of  rats  avrl  mice. 

Gather  the  plant  dog's  tongue,  the  cynoglossum 
officinale  of  Linnxus,  which  grows  abundantly  in 
every  field;  at  the  period  when  the  sap  is  in  its  full 
vigour,  bruise  it  with  a  hammer,  or  otherwise,  and 
lay  it  in  the  house,  barn,  or  granarj,  infested  by 
rats  or  mice,  and  those  troublesome  animals  will 
immediately  shift  their  quarters. 

1  'o  prenerve  peach  trees. 

Th«i  following  mode  of  securing  peach  trees 
from  injury,  and  promoting  their  bearing  fruit 
plentifully,  has  been  practised  with  uninterrupted 
success  for  many  years. 

As  soon  as  the  blossoms  appear  in  the  spring, 
fine  ashes  are  scattered  over  them  and  the  young 
leaves,  by  means  of  a  tin  box,  perforated  with 
holes,  and  fixed  on  the  end  of  a  pole.  The  pro- 
cess is  ea&.ly  performed,  and  is  in  the  power  of 
any  one.  It  should  be  done,  if  possible,  in  a 
moist  day,  and  when  the  wind  Ig  still. 
An  effectual  preventive  agaiiist  Jlies  settliiig  upon, 
or  biting  animals. 

Boil  1  oz.  of  coloquintida  half  an  hour  in  3  pints 
of  water,  dip  a  sponge  in  the  liquid,  and  rub  the 
animal  over  the  parts  liable  to  be  attacked. 
Ready  mode  oj  mending  crac\^s  in  stoves,  pipes, 
and  iron  ovens,  as  practised  in  Germany. 

When  a  crack  is  discovered  in  a  stove,  through 
which  the  fire  or  smoke  penetrates,  the  aperture 
may  be  completely  closed  in  a  moment  with  a 
i;omposition  consisting  of  wood  ashes  and  common 
salt,  made  up  into  paste  with  a  little  water,  and 
plastered  over  the  crack.  The  good  effect  is 
equally  certain,  whether  the  stove,  Sic.  be  cold  or 
hot. 

Bruised  oats  for  horses. 

An  individual  who  has  tried  feeding  horses  on 
^vtiole  and  on  bruised  oats,  states,  that  a  horse  fed 
on  bru'sed  oats  will  look  and  work  as  well  as 
>Qe  fed  on  double  the  same  quantitv  of  oats  not 
oruised. 

Preparing  quills. 

M.  Scholz,  of  Vienna,  has  discovered  a  new 
process  for  rendering  quills  more  firm  and  durable 
Uian  those  of  Hamburg.  The  following  are  the 
means  employed: — He  suspends,  in  a  copper,  a 
certain  number  of  quills,  and  fills  it  with  water, 
jo  as  just  to  touch  their  nibs.  He  then  closes  the 
iopper,  so  as  to  render  it  Rteam  tight;  here  the 
quills  experience  considerable  heat  and  moisture 
from  the  steam,  by  which  the  fat  they  contain  is 
melted  out.  After  about  four  hours'  treatment  in 
this  manner,  they  attain  the  proper  degree  of 
softness  and  transparency.  The  next  day  cut  the 
nibs,  and  draw  out  the  jiitli,  then  rub  them  with  a 
piece  of  cloth,  and  also  expose  them  to  a  moderate 
heat.  The  following  day  they  will  have  acquired 
the  hardness  of  bone  without  being  brittle,  and 
will  be  as  transparent  as  glass. 
.New  mode  of  preparing  paper,  for  the  use  of 
draughtsmen,  &c. 

Reduce  to  a  powder,  and  dissolve  quickly  in  a 
glazed  eartiien  vessel,  containing  cold  water,  some 
»um  tragacanth,  having  been  well  worked  with  a 
wooden  spatula,  to  free  it  from  lumps.  There 
jQUSt  be  a  sufficient  quantity  of  water,  to  give  to 
Ills  dilated  gum  ttie  consistence  of  a  jelly.  Pa- 
per, and  some  sorts  of  stuff's,   upon  which,  if  this 


com[)osition  be  smoothly  applied,  with  a  pencil 
or  a  brush,  and  dried  before  a  gentle  fire,  will  ro 
ceive  either  water  or  oil  colours;  in  nsing  water 
colours,  they  must  be  mixed  with  a  solution  of  the 
above  gum.  This  cloth  or  paper,  so  prepared, 
will  take  any  colour  except  ink.  When  it  is  in- 
tended to  retouch  any  particular  part  of  the  draw- 
ing, it  should  be  washed  with  a  sponge,  or  clean 
linen,  or  a  pencil,  (containing  some  of  the  above- 
mentioned  liquid;)  if  the  ])art  is  only  small,  it 
will  then  rise  quickly,  and  appear  as  if  repaint 
ed. 

A  composition  to  render  -wood  fire-proof. 

Dr  Fuchs,  member  of  the  Academy  of  Science 
at  Munich,  is  said  to  have  discovered  a  composi- 
tion, by  which  he  renders  wood  incombustible;  the 
composition  is  made  of  granulated  earth,  and  an 
alkali.  To  obtain  this  composition,  the  inventor 
says,  you  must  dissolve  some  moist,  gravelly  earth 
which  has  been  previously  well  washed,  and 
cleared  from  any  heterogeneous  matter,  in  a  solu- 
tion of  caustic  alkali.  This  mixture  has  the  pro- 
perty of  not  becoming  decomposed  by  fire  or  water. 
When  s[)read  upon  wood,  it  forms  a  vitreous  coat, 
and  is  proof  against  the  two  elements.  The  build- 
ing committee  of  the  royal  tiieatre,  have  twice 
publicly  tried  the  efficacy  of  the  composition  on 
two  small  buildings,  of  six  or  eight  feet  in  length, 
and  of  a  proportionate  height;  the  one  was  covered 
with  the  composition,  and  the  other  built  in  the 
usual  manner.  The  fire  was  put  equally  in  tf>€ 
two  buildings;  the  one  whicli  was  no.  covereJ  with 
the  composition,  was  consumed,  whilst  the  other 
remained  perfect,  and  entire.  The  cost  of  tfiis 
process  is  very  insignificant,  eorapured  to  its  great 
utility,  being  about  two  francs  three  centimes  per 
100  square  feet. 

The  royal  thea're  at  Munich  has  undergone  this 
process,  having  about  400,000  square  feet;  the  ex- 
pense of  which  was  about  4000  or  5000  francs. 
Luting  used  in  propagating  fruit  trees,  by  grafts 
ing  them. 

The  best  luting  wherewitlial  to  cover  the  newly 
grafted  scions,  is  composed  of  equal  quantities  of 
train  oil  and  rosin,  prepared  in  the  following  man- 
ner:— First,  melt  the  rosin  in  an  earthen  vessel, 
then  pour  in  the  oil,  and  mix  them  well;  to  be  ap- 
plied when  cold,  with  a  painter's  brush.  The 
composition  is  used  in  the  north-west  part  of 
France  with  general  success.  It  has  this  advan- 
tage, that  it  never  cracks,  nor  admits  rain  or  wind 
to  the  grafts,  which  is  the  usual  cause  of  their  fail- 
ing. It  is  more  expeditiously  put  on,  than  the 
common  clay  covering,  and  looks  much  neater; 
but  what  renders  it  more  useful,  is,  that  the  grafts 
covered  with  the  composition,  seldom  fail.  Scions 
laid  under  earth,  or  steeped  in  water,  for  a  few 
days,  grow  better  than  those  taken  fresh  from  th« 
parent  tree.  Grafting  cherry  or  pear  trees  should 
not  be  delayed  later  than  St  Patrick's  day. 
A.  cure  for  poisoned  sheep. 

It  is  a  fact  well  known  to  farmers,  that  sneep  are 
frequently  poisoned  by  eating  common  lautel, 
(calmia  latifolia.)  When  you  suspect  this  tb  be 
the  case,  give  the  sick  animal  a  strong  tea  mads 
of  mountain  dittany,  (cunila  mariaiia,)  moderatehr 
warm.  This  simple  remedy  has  been  known  & 
recover  slieep  in  the  last  stages  of  the  disorder. 

It  would  lie  well  for  farmers  whose  cattle  are  in 
danger  of  being  poisoned,  to  procure  and  rjry  a 
quantity  of  dittany  in  the  summer,  and  keep  it  bj 
tiiem  through  tiie  winter,  as  it  is  in  the  latter  st;i- 
son  they  are  most  likely  to  be  affected.  It  maj 
also  be  useful  in  other  disorders  incident  to  cattle 
— so  much  for  the  cure — as  a  prevention,  deslrq> 
all  the  laurel  on  your  farms. 


UNIVERSAL  RECEIPT  BOOK. 


4)9 


APPENDIX. 

INSTRUCTIONS  IN  THE  ART  OP  CARVING. 


Persorii*,  nnaccustomed  to  serving  at  table,  will, 
■»'ilh  the  liclji  of  these  cuts,  and  the  instructions 
iccompanyiiig  them,  soon  be  able  to  carve  well:  it, 
at  the  same  time,  they  will,  as  occasion  oft'ers, 
*.ake  notice,  how  a  good  carver  proceeds,  when  a 
joint  or  fowl  is  before  him. 

We  will  begin  with  those  joints,  he.  that  are 
simple  and  c.isy  to  be  carved,  and  afterwards  pro- 
ceed to  such  as  are  more  complicate  and  difficult. 


Leg'  of  imittnn. 


This  cut  represents  a  leg  orjigot  of  boiled  mut- 
ton; it  shuiild  be  served  up  in  the  disii  as  it  lies, 
lying  upcm  its  back;  but  when  roasted,  the  under 
side,  as  here  represented  by  the  letter  (/,  should  lie 
uppermost  in  the  dish,  as  in  a  ham  (which  see); 
and  in  this  case,  as  it  will  be  necessary  occasionally 
to  turn  it,  so  as  to  get  readily  at  the  under  side, 
and  cut  it  in  the  direction  of  a,  b,  the  shank, 
which  is  here  broken  and  bent  for  the  convenience 
of  putting  it  into  a  less  pot  or  vessel  to  boil  it,  is 
not  broken  or  bent  in  a  roasted  joint,  of  course, 
should  be  wound  round  (after  it  is  taken  off  the 
spit),  with  half  a  sheet  of  writing  paper,  and  so 
sent  up  to  table,  that  a  person  carrying  it  may  take 
hold  of  it,  without  greasing  his  hands.  Accord- 
ingly, when  he  wishes  to  cut  it  on  tlie  under  side, 
it  being  too  heavy  a  joint  to  be  easily  turned- with 
aferk,  the  cyrver  is  to  take  hold  of  the  shank  with 
h"s  left  hand,  and  he  will  thus  be  able  to  turn  it 
i-eadily,  so  as  to  cut  it  where  he  pleases  with  his 
right 

A  leg  of  wether  mutton,  which  is  by  far  the  best 
flavoured,  may  be  readily  known  when  bought,  by 
the  kernel,  or  little  round  lump  of  fat,  just  above 
the  letters  a,  e. 

When  a  leg  of  mutton  is  first  cut,  the  person 
carving  should  turn  the  joint  towards  him,  as  it 
liere  lies,  the  shank  to  the  lefi  hand;  then  holding 
it  steady  wiih  his  fork,  he  should  cut  in  deep  on 
the  fleshy  part,  in  the  hollow  of  the  thigh,  quite  to 
the  btme,  in  the  direction  a,  b.  Thus  will  he  cut 
right  through  the  kernel  of  fat,  called  the  pope's 
eye,  which  many  are  fond  of  The  most  juicy 
l>»''ta  of  the  leg,  a-e  ia  the  thick  part  of  it,  from  | 


(  the  line  a,  b,  upwards,  towards  e,  but  many  prefer 
(he  drier  part,  which  is  about  the  shank  or 
knuckles;  this  part  is  by  far  the  coarser,  but,  as  1 
said,  some  prefer  it,  and  call  it  the  venison  part, 
though  it  is  less  like  venison  than  any  other  part 
of  the  joint.  The  fat  of  this  joint  lies  chiefly  ob 
the  r'dge  e,  e,  and  is  to  be  cut  in  the  direction  e,f. 
In  a  leg  of  mutton,  there  is  but  one  bone  readily 
to  be  got  at,  and  that  a  small  one;  this  is  the  crninp 
bone,  by  some  called  the  gentleman'' s  bone,  and  la 
to  be  cut  out,  by  taking  hold  of  the  shank- bone  with 
the  left  hand,  and,  with  a  knife,  culling  down  to  the 
thigh-bone  at  the  point  d,  then  passing  the  knife 
under  the  cramp-bone,  in  the  direction  d,  c,  it 
may  easily  be  cut  out. 

^  shoulder  of  mutton. — JVo.  t. 


Figure   1    represents    a    shoulder   of    mutton, 
which  is  sometimes  sailed  and  ooiled   by  fanciful 
people;  but   customarily   served   up   roasted,  and 
laid  in  a  dish,  with  the  back  or  upper  side  upper 
most,  as  here  I'epresented. 

When  not  over-roasted  it  ia  a  joint  very  full  of 
gravy,  uiuch  more  so  than  a  leg,  and,  as  sucii,  by 
many  preferred,  and  particularly  as  having  many 
very  good,  delicate,  and  savoury  paits  in  it. 

The  shank-b(4pe  should  be  wound  round  with 
writing  paper,  as  pointed  out  in  the  leg,  tiiaf  the 
person  carving  may  take  hold  of  it,  to  turn  it  as  he 
wishes.  Now,  when  it  is  first  cut,  it  should  be  /n 
the  hollow  part  of  it,  in  the  diri;cli.)n  a,  b,  and  the 
knife  should  be  passed  deep  to  ihe  bone.  The 
graN-y  then  runs  fast  into  the  dish,  and  the  [latt  cut 
0[)ens  wide  enougn  to  take  many  slices  trom  it 
readily. 

The  best  fat,  that  which  is  full  of  kerneia  and 
best  flavoured,  lies  on  the  outer  edge,  and  ;s  lu  be 
cut  out  in  thin  slices  in  the  direction  e,  f.  If  many 
are  at  table,  and  ihe  hollow  part,  cut  in  the  line 
a,  b,  is  all  eaien,  some  very  good  ana  delicate 
slices  may  be  cut  out  on  each  side  of  ihe.  ridge  of 
the  blade-bone,  in  the  direclinn  c,  d.  The  line 
between  these  two  dolled  lines  is  that  in  the  di- 
rection of  which  the  edge  or  rid^^r-  of  the  bl.'ule* 
bone  lies,  and  cannot  be  cut  across 


1?0 


UNIVERSAL  RECEIPT  BOOK. 

AshovUer  of  mutton. — JN'o.  2. 


On  the  under  side  of  the  shoulder,  as  represei.t- 
ed  in  figure  2,  there  are  two  parts,  ver)-  fuil  of 
sravj',  and  such  as  many  persons  prefer  to  those  of 
he  upper  side.  One  is  a  deep  cut,  in  the  direc- 
tion g,  h,  accompanied  with  fat,  and  the  other  all 
lean,  in  a  line  from  j  to  k.  The  parts  about  the 
shank  are  coarse  and  dry,  as  about  the  knuckle  in 
the  leg;  but  vet  some  prefer  this  dry  part,  as  being 
less  rich  or  luscious,  and  of  course  less  apt  to  cloy. 
A  shoulder  of  mutton  over-roasted  is  spoiled. 

^1  leg  of  pork. 
Whether  boiled  or  roasted,  is  sent  up  to  table  as 
a  leg  of  mutton  roasted,  and  cut  up  in  the  same 
manner;  of  course  I  shall  refer  you  to  whpt  I  have 
said  on  that  joint,  only  that  the  close  firm  flesh 
about  the  knuckle  is  by  many  reckoned  the  best, 
which  is  not  the  case  in  a  leg  of  mutton. 

A  shoulder  of  pork 
Is  never  cut  or  sent  to  table  as  such, but  the  shank- 
bone,  with  some  little  meat  annexed,  is  often  serv- 
ed up  boiled,  and  called  a  spring,  and  is  very  good 
eatinsr. 


Edge  bone  of  beef. 
d 


In  carving  it,  as  the  outside  suffers  ir  its  flavour 
from  the  water  in  which  it  is  boiled,  the  dish 
should  be  turned  towards  the  carver,  as  it  is  here 
.-epresent€<? ;  and  a  thick  slice  should  be  first  cut 
\)f(,  the  w'j."ie  length  of  the  joint,  beginning  at  a, 
and  cutting  it  all  the  way  even  and  through  the 
whole  surface,  from  a  to  b. 

The  soft  fat,  that  resem'ules  marrow,  lies  on  the 
back,  below  the  letter  d,  and  the  firm  fat  is  to  be 
cut  in  thin  horizontal  slices  at  the  point  c;  but  as 
some  persons  prefer  the  soft  fat  and  others  the  firm, 
each  should  be  asked  what  he  likes. 

The  upper  part,  as  here  shown,  is  certainly  the 
handsomest,  fullest  of  gravy,  most  tender,  and  is 
encircled  with  fat;  but  there  s>re  still  some,  who 
prefer  a  slice  on  the  under  side,  which  is  quite 
lean.  But  as  it  is  a  heavy  joint  and  very  trouble- 
some to  turn,  that  person  cannot  have  much  good 
<nanners  who  requests  it. 

The  skewer  that  keeps  the  meat  together  when 
boiling,  is  here  shown  at  a.  It  should  be  drawn 
mit,  before  the  dish  is  served  up  to  table;  or,  if  it 


be  necessary  to  leave  a  skewer  in,  tiwc  skc-^^ 
should  be  a  silver  one. 

A  knuckle  of  veal. 


A  knuckle  of  veal  is  always  boiled,  arn   is  ad 
mired  for  tlie  fat,  sinewy  tendons  about  the  knuc- 
kle, which,  if  boiled  tender,  are  much  esteemed. 
A  lean  knuckle  is  not  worth  the  dressing. 

You  cannot  cut  a  handsome  slice,  but  in  the  di- 
rection a,  b.  The  most  delicate  fat  lies  about  the 
part  d,  and  if  cut  in  the  line  d,  c,  you  will  divide 
two  bones,  between  which  lies  plenty  of  fine  mar- 
rowy fat. 

The  several  bones  about  the  knuckle  may  be 
readily  separated  at  the  joints,  and,  as  they  are  co- 
vered with  tendons,  a  bone  may  be  given  to  those 
who  like  it. 

A  breast  of  veal,  roasted. 


This  is  the  best  end  of  abreast  of  veal,  vith  the 
sweet-bread  lying  on  it,  and,  when  carved,  should 
be  first  cut  down  quite  through,  in  the  first  line  on 
the  left,  d,  c;  it  should  next  be  cut  across,  in  the 
line  a,  c;  from  c  to  the  last  a,  on  the  left,  quite 
through  divides  the  gristles  from  the  rib-bones', 
this  done,  to  those  who  like  fat  and  gristle,  the 
thick  or  gristly  part  should  be  cut  into  pieces  as 
wanted,  in  the  lines  a,  b.  When  a  breast  of  vea' 
is  cut  into  pieces  and  stewed,  these  gristles  are 
very  tender  and  eatable.  To  such  persons  as  pre- 
fer a  bone,  a  rib  should  be  cut  or  separated  from 
the  rest,  in  the  Tine  d,  c,  and  with  a  part  of  the 
breast,  a  slice  of  the  sweet-bread,  e,  cut  across  tbt 
i  middle. 


APPENDIX. 


An 


i  saddle  of  mutton. 


This  is  by  some  called  a  chine  of  tnutfon,  the 
saddle  being  the  two  necks,  but  as  the  two  ntcks 
are  now  seldom  sent  to  table  together,  they  call  the 
two  loins  a  saddle. 

A  saddle  of  mutton  is  a  genteel  and  handsome 
dish;  it  consists  of  the  two  loins  together,  the 
back-bone  running  do^wn  the  middle  to  the  tail. 
Of  course,  when  it  is  to  be  Cfwed,  you  must  cut  a 
long  slice  in  either  of  the  fleshy  parts,  or  the  side 
of  the  back-bone,  in  the  direction  a,  b.  I 

The.e  is  seldom  any  great  length  of  the  tail  left 
on,  but  if  it  is  sent  up  with  the  tail,  many  are  fond 
of  it,  and  it  may  readily  be  divided  into  several 
pieces,  by  cutting  between  the  joints  of  the  tail, 
which  are  about  the  distance  of  one  inch  apart. 

A  spare-rib  of  pork. 


A  Snare-rib  of  pork  is  carved,  by  cutting  out  a 
slice  from  the  fleshy  p.isrt,  in  the  line  a,  o.  This 
joint  will  afford  many  good  cuts  in  this  direction, 
with  as  much  fat  as  people  like  to  eat  of  such 
strong  meat.  When  the  fleshy  part  is  cut  away,  a 
bone  may  be  easily  separated  from  the  next  to  it, 
in  the  line  d,  b,  c,  disjointing  it  at  c. 

ffalf  a  cafs  head  boikd. 


There  are  many  delicate  bits  ;il)ont  a  calf's  head, 
HI. (I  uli.ii  young,  perfectly  white,  fat,  and  well 
dressed,  half  a  bead  is  a  genteel  dish,  if  a  small 
one. 

When  first  cut,  it  should  be  quite  along  the 
clieek  bone,  in  the  fleshy  part,  in  the  direction  c, 
h,  where  mafy  handsome  slices  may  be  cut.  In 
the  fleshy  part,  at  the  end  of  the  jaw  bone,  lies 
(rurt  ot  the  throat  sweet-bi-ead,  which  may  he  cut 


into,  in  the  line  c,  d,  ard  which  is  esteemed  the 
best  part  in  the  head.  Many  like  the  eye,  which 
is  to  be  cut  from  its  socket  a,  by  forcing  the  point 
of  a  carving  knife  down  to  the  bottom  on  one  edge 
of  the  socket,  and  cutting  quite  'ound,  keeping  the 
point  of  the  knife  slanting  towards  the  middle,  so 
as  to  separate  the  meat  from  the  bone.  This  piece 
is  seldom  divided,  but  if  you  wish  to  oblige  two 
persons  with  it,  it  may  be  cut  into  two  parts.  The 
palate  is  also  reckoned  by  some  a  delicate  morsels 
this  is  found  on  the  under  side  of  the  roof  of  ihe 
mouth;  it  is  a  crinkled,  white  thick  skin,  and  may 
he  easily  separated  from  the  bone  by  the  knife,  by 
lifting  the  head  up  with  your  left  hand. 

There  is  also  some  good  meat  to  be  met  with  on 
the  under  side,  covering  the  under  jaw,  and  some 
nice,  gristly  fat  to  be  pared  off  about  the  ear,  g. 

There  are  scarce  any  bones  here  to  be  separated: 
but  one  may  be  cut  off,  at  the  neck,  in  the  line^ 
e,  but  this  is  a  coarse  part. 

There  is  a  tooth  in  the  upper  jaw,  the  last  tooth 
behind,  which,  having  several  cells,  and  being  full 
of  jell}-,  is  called  the  sweet  tooth.  Its  delicacy  is 
more  in  the  name  than  in  any  thing  else.  It  is  a 
double  tooth,  lies  firm  in  its  socket,  at  the  further 
end,  but  if  the  calf  was  a  young  one,  may  readily 
be  taken  out  with  the  point  of  a  knife. 

A  ham 


A  ham  is  cut  two  ways,  across  in  the  line  b,  c, 
or,  with  the  point  of  the  carving-knife,  in  the  cir- 
cular line  in  the  middle,  taking  out  a  small  piece 
as  at  a,  and  cutting  thin  slices  in  a  circular  direc- 
tion, thus  enlarging  it  by  degrees.  This  last 
raetho<{  of  cutting  it,  is  to  preserve  the  gravy  and 
keep  it  moist,  which  is  thus  prevented  from  run- 
ning out. 

A  haunch  of  venison. 


In  car^■mg  a  haunch  of  venison,  first  cut  it  acrou 
down  to  the  bone,  in  the  line  </,  c,  a,  then  turn  the 

2  /, 


422 


UNIA'ERSAI.  RECEIPT  BOOK. 


dish  Nvitn  the  end  u  towards  you,  put  in  the  point 
of  the  knife  at  c,  and  cut  it  down  as  deep  as  you 
can  in  the  direcliin  c,  b;  thus  cut,  you  may  take 
out  as  many  slices  as  you  please,  on  the  right  or 
left.  As  tile  fat  lies  deeper  on  the  left,  between  b, 
and  a,  to  those  wlio  are  fond  of  fat,  as  most  veni- 
son eatei's  are,  the  hest  flavoured  and  fattest  slices 
will  be  found  on  the  left  of  the  line  c,  6,  supi>osing 
the  end  a  tuniL-d  towards  you.  Slices  of  venison 
should  not  be  cut  thick,  nor  too  thin,  and  plenty  of 
gravy  should  be  given  with  thera. 


An  ox  tongvi. 


A  tongue  is  tc  be  cut  across,  in  the  line  a,  b,  and 
a  slic3  taken  from  thence.  The  most  tender  and 
juicy  slices  will  be  about  the  middle,  or  between 
the  line  a,  b,  and  the  root.  Towards  t'\e  tip,  the 
meat  is  closer  and  dryer.  For  the  fat,  aid  a  ker- 
nel with  that  fat,  cut  off  a  slice  of  the  root  on  the 
right  of  the  letter  b,  at  the  bottom  next  the  dish. 
A  tongue  is  g  nerally  eaten  with  white  meat,  veal, 
chicken,  or  turkey;  and  to  those  whom  you  serve 
with  the  latter,  you  should  give  of  the  former. 

A  brisket  of  beef. 


This  is  a  part  always  boiled,  and  is  to  be  cut  in 
the  direction  a,  b,  quite  down  to  the  hone,  but 
never  help  any  one  to  the  outside  slice,  whidi 
should  be  taken  off  pretty  thick.  The  fat  cut  with 
this  slice  is  a  firm  gristly  fat,  but  a  softer  fat  will 
be  found  underneath,  for  those  who  prefer  it. 

A  buttock  of  beef 
Is  always  boiled,  and  requires  no  print  to  point 
out  how  it  should  be  carved.     A  thick  slice  should 
be  cut  off  all  round  the  buttock,  that  your  friends 
niay  be  hel,ied  to  the  juicy  and  prime  part  of  it. 
This  cut  into,  thin  slices  may  be  cut  from  the  top; 
but  as  it  is  a  dish  that  is  frequently  brought  to  the 
table  cold  a  second  day,   it   should  always  be  cut 
handsome  and  even.     To  those  to  whoin  a  slice  all 
round  would  be  too  much,  a  third  of  the  round 
mav  be  given,  with  a  thin   slice  of  fat.     On  one 
side  there  is  a  part  whiter  than  ordinary,  by  some 
called  the  white  muscle.     A  buttock  is  generally  ! 
divided,  and  this  white  part  soKl  separate  as  a  deli-  j 
cacy,   but  it  is  by  no  means  so,  the  meat  being  i 
close  and  drv,  whereas  the  darker  coloured  parts,  i 
though  apparently  of  a  coarser  grain,  are  of  a  looser 
texture,  more  tender,  fuller  of  gravy,  and  better  I 


flavoured;  and  men  ot  distlnguisi  ed  palates  ey« 
prefer  them. 

A  piece  of  a  sirloin  of  beef. 


^Vhethe^  the  whole  sirloin,  or  part  of  it  only, 
be  sent  to  table,  is  immaterial,  with  respect  to 
carving  it.  The  figure  here  represents  part  of  the 
joint  only,  the  whole  being  too  large  for  families 
in  general,  li  is  di-awn  as  standing  up  in  the  dish, 
in  order  to  show  the  inside  or  under  part;  but 
when  sent  to  table,  it  is  always  laid  down,  so  as 
that  the  part  described  by  the  letter  c,  lies  close 
on  the  dish.  The  part  c,  d,  then  lies  uppermost, 
and  the  line  n,  6,  underneath. 

The  meat  on  the  upper  side  of  the  ribs  is  firmer, 
and  of  a  closer  texture,  than  the  fleshy  part  under- 
neath, which  is  by  far  the  most  tender;  of  course, 
some  prefer  one  part,  and  some  another. 

To  those  who  like  the  upper  side,  and  rather 
would  not  have  the  first  cut  or  outside  slice,  that 
outside  slice  should  be  first  cut  off,  cpiite  down  to 
the  bone,  in  the  direction  c,  d.  Plenty  of  soft, 
marrowy  fat  will  be  found  underneath  the  ribs.  If 
a  persoii  wishes  to  have  a  slice  underneath,  the 
joint  must  be  turned  up,  by  taking  hold  of  the  end 
of  the  ribs  with  tlie  left  hand,  and  raising  it,  until 
it  is  in  the  position  as  here  represented.  One  slice 
or  more  may  now  be  cut  in  the  direction  of  the 
line  a,  b,  passing  the  knife  down  to  the  bone.  The 
slices,  whether  on  the  upper  or  under  side,  shoul(J 
be  cut  thin,  but  not  too  much  so. 

A  fore-quarter  of  Iamb,  roasted. 


Before  any  one  is  helped  to  a  part  of  this  joini, 
IJH-  '<houi(|t-r  should  be  separated  from  the  breast, 
or  what  is  by  some  called  the  coast,  by  passing  the 
knife  under,  in  the  direction  c,  £;  d,  e.  i"he  shoul- 
der being  thus  removed,  a  lemon  or  orange  should 
be  s>iueezL(l  upon  the  part,  and  then  sprinkled 
with  salt  where  the  shoulder  joined  it,  and  the 


APPENDIX. 


42N 


shoulder  should  be  laid  on  it  again.  The  gristly 
part  should  next  be  separated  from  the  ribs,  in  the 
line  f,  a.  It  is  now  in  readiness  to  be  divided 
among  tuc  company.  The  ribs  are  g;enerally  most 
esteemeu,  and  one  or  two  may  be  separated  from 
the  rost,  \n  the  line  a,  b;  or,  to  those  who  prefer 
the  gristly  part,  a  piece  or  two,  or  more,  may  be 
eut  ott'  in  the  lines  h,  i,  &c.  Though  ail  parts  of 
young  lamb  are  nice,  the  shoulder  of  a  fore-quar- 
ter is  the  least  thought  of;  it  is  not  so  rich. 

If  the  fore-quarter  is  tliat  of  a  grass  lamb  and 
large,  the  slioulder  should  be  put  into  another  dish 
when  taken  off;  and  it  is  carved  as  a  shoulder  of 
mutton,  which  see. 

Jt  fillet  of  veal, 
Which  is  the  thigh  part,  similar  to  a  buttock  of 
beef,  is  brought  to  table  always  in  the  same  form, 
but  roasted.  The  outside  slice  of  the  fillet  is  by 
many  thought  a  delicacy,  as  being  most  savoury; 
but  it  does  not  follow,  that  eveiy  one  likes  it;  each 
person  should  therefore  be  asked,  what  part  they 
prefer.  If  net  the  outside,  cut  off  a  thin  slice,  and 
the  second  cut  will  be  white  meat,  but  cut  it  even 
and  close  to  the  bone.  A  fillet  of  veal  is  generally 
stuffec!  under  the  skirt  or  flap  with  a  savoury  pud- 
ding, caned  forced-meat.  Tliis  is  to  be  cut  deep 
into,  in  a  line  with  the  surface  of  tlie  fillet,  and  a 
thin  slice  taken  out;  this,  with  a  little  fat  cut  from 
the  skirt,  should  be  given  to  each  person  present. 

A  roasted  pig. 


A  roasted  pig  is  seldom  sent  to  table  whole,  the 
head  is  cut  off  by  the  cook,  and  the  body  slit  down 
the  back  and  served  up  as  here  represented;  and 
the  dish  garnished  with  the  chaps  and  ears. 

Befiire  any  one  is  helped,  tlie  shoulder  should 
be  separated  from  the  carcass,  by  passing  the  knife 
under  it,  in  the  circular  direction:  and  the  leg  sepa- 
rated in  the  same  manner,  in  tlie  dotted  lines  c,  </, 
e.  The  most  del'cate  part  in  the  whole  pig,  is  the 
triangular  piece  of  the  neck,  which  may  be  cut  off" 
in  the  line  f,  g.  The  next  best  parts  are  the  ribs, 
whicli  may  b«  divided  in  the  line  a,  6,  &c.  Indeed, 
(he  bones  of  a  pig  of  three  weeks  old  are  litiie 
less  tlian  gristle,  and  may  be  easily  cut  through; 
next  to  these,  are  pieces  cut  from  the  leg  and 
slioulder.  Some  are  fond  of  an  ear,  and  others  of 
•n  chap,  and  those  persons  may  readily  be  gratified. 

A  Rabbit. 


two  or  three  pails,  m  the  liies  i,  k,  without  d< 
vidins;  it  from  the  belly,  but  cutting  it  in  the  line 
g,  ft.     The  head   may  be  given  to  any  person  who 
likes  it,  the  ears  being  removed  before  the  rabbii 
is  ser'^'ed  up. 

A  Goose, 


Like  a  turkey,  is  seldom  quite  dissected,  unless 
the  company  is  large;  but  when  it  is,  the  following 
is  the  method  Turn  the  neck  towards  you,  ant! 
cut  two  or  three  long  slices,  on  each  side  the 
breast,  in  the  lines  a,  b,  qiiite  to  the  bone.  Cut 
these  slices  irom  the  bone,  which  done,  proceed  tr 
take  off  the  leg,  by  turning  the  goose  up  on  one 
side,  putting  the  fork  through  the  small  end  of  the 
leg-bone,  pressing  it  close  to  the  body,  wliich, 
when  the  knife  is  entered  at  d,  raises  the  joint  from 
the  body.  The  knife  is  then  to  be  passed  under 
the  leg  in  the  direction  d,  e.  If  the  leg  hangs  to 
the  carcass  at  the  joint  e,  turn  it  back  with  the 
fork,  and  it  will  readily  separate  if  llie  goose  is 
young;  in  old  geese,  it  will  require  some  strength 
to  separate  it.  When  the  leg  is  off,  proceed  to 
take  off  the  wing,  by  passing  the  fork  through  the 
small  end  of  the  pinion,  pressing  it  close  to  the 
body,  and  entering  the  knife -at  the  notch  e,  and 
passing  it  under  the  wing,  in  the  direction  c,  d. 
It  is  a  nice  thing  to  hit  this  notch  c,  as  it  is  not  so 
visible  in  the  birfl  as  in  the  figure.  If  the  knife  is 
put  into  the  notch  above  it,  you  cut  upon  the  neck 
bone,  aiid  not  on  the  wing  joint.  A  little  practice 
will  soon  teach  the  difference;  and  if  the  goose  is 
young  the  trouble  is  not  great,  tut  very  much 
otherwise  if  the  bird  is  an  old  one. 

When  the  leg  and  wing  on  one  side  are  taken 
off,  take  them  off  on  the  other  side;  cut  off  the 
apron  in  the  line  f,  e,  g,  a. id  then  lake  off  the 
mei'ry-thouglit  in  the  line  i,  h.  The  neck-bones 
are  next  to  be  separated  as  in  a  fowl,  and  all  olhci 
parts  divided  as  there  directed,  to  ivhieh  1  re<eryou. 

The  best  parts  of  a  goose  are  in  the  following 
order:  the  breast  slices:  the  lieshy  part  of  the 
•\ing,  which  may  be  divided  from  the  i)imoti;  the 
thigh-bone,  which  may  be  easily  divided  in  the 
joint  from  the  leg-bone,  or  drumstick,  as  it  is  cal- 
led; the  pinion,  and  next  the  side-bones. 

A  green  goose 
Is  cut  up  in  the  same  way,  but  the  most  delicate 
part  is  the  breast  and  the  gristle,  at  the  lo\ver  part 
of  it. 

A  plieasaiU. 


Tills  is  a  rabbit,  as  trussed  and  sent  up  to  table. 
After  separating  ttie  legs,  the  shoulders  or  wings 
'^«liich  many  prefer),  are  to  be  cut  off  in  the  cii-- 
jular  dotted  line,  eyf,g      The  back  is  divided  into 


424 


UNIVERSAL  RECEIPT  BOOK. 


The  pheasant,  as  here  represented,  is  skewered 
«nd  trussed  for  the  spit,  with  the  head  tuckt'd  un- 
der one  of  the  wings;  but  when  sent  to  tabl:  ,  the 
skewers  are  witlidrawn. 

In  carving  this  bird,  the  fork  should  be  fix^id  in 
the  breast,  in  two  dots  there  marked.  You  have 
hen  the  command  of  the  fowl,  and  can  turn  it  as 
vou  please;  slice  down  the  breast  in  the  lines  a,  b, 
and  then  proceed  to  take  off  the  le^  on  the  ou'side, 
in  the  direction  d,  e,  or  in  the  circular  dotted  line, 
6,  d,  as  see  '.n  the  figni  e  "  a  boiled  fowl,"  next 
column.  Then  cut  off  the  wing  on  the  same  side  in 
the  line  c,  d,  in  the  figure  above,  and  a,  h,  b,  »n  the 
figure  at  the  bottom  ofthis  column,  which  is  lying  on 
one  side,  with  its  back  towards  us.  Having  separated 
the  leg  and  wing  on  one  side,  do  the  same  ou  the 
other,  and  then  cut  off,  or  separate  from  the  bi-east- 
bone  on  each  side  of  the  breast,  the  parts  you  be- 
fore sliced  or  cut  down.  In  taking  off  the  '*ving, 
be  attentive  to  cut  it  in  the  notch  a,  as  seen  in 
the  print  of  the  fowl;  for  if  you  cut  too  nepr  the 
neck  as  at  g,  you  will  find  the  neck-bone  interfere. 
Tlie  wing  is  to  be  separated  from  the  neck-bone. 
Next  cut  off  the  merry-thouglu  in  the  line/,  g,  by 
passing  the  knife  under  it  towards  the  neck.  The 
remaining  parts  are  to  be  cut  up,  as  is  described  in 
die  fowl,  which  see. 

A  parti-idge. 


The  partridge,  like  the  pheasant,  is  here  trussed 
for  the  spit;  when  served  up,  the  skewei's  are  with- 
drawn. It  is  cut  up  like  a  fowl  (which  see),  the 
wings  taken  off  in  the  lines  a,  b,  and  the  merry- 
thought in  the  line  c,  d.  Of  a  partridge  the  prime 
parts  are  the  white  ones,  viz.  the  wings,  breast, 
merry-thought.  The  wing  is  thought  the  best,  the 
tip  being  reckoned  the  most  delicate  nnorsel  of  the 
whole. 


A  fowl 


i^^ 


The  fowl  is  here  represented  as  lying  on  its  side, 
with  one  of  the  legs,  a  wing,  and  a  neck-bone  taken 
off.  It  is  cut  up  the  same  way,  whether  it  be 
roasted  or  boiled.  A  roasted  fowl  is  sent  to  table, 
trussed  like  a  pheasant,  (which  see,)  except  liiat 
uistead  of  the  head  being  tucked  under  one  of  the 


wings,  it  is,  in  a  fowl,  cut  off  before  it  ia  dresied. 
A  boiled  fowl  is  represented  below,  the  leg-bone# 
of  which  are  bent  inwards  and  tucked  in  within  the 
belly;  but  the  skewers  are  withdrawn,  prior  to  its 
being  sent  to  the  table.  In  order  to  cut  up  a  fowl, 
it  is  best  to  take  it  on  your  plate. 

Having  shown  how  to  take  off  tl  e  legs,  wings, 
and  merry-thought,  when  speaking  of  the  phea- 
sant; it  remains  only  to  show  how  the  other  parti 
are  divided;  k,  is  the  wing  cut  off,  i,  tlie  leg. 
When  the  leg,  wing,  and  raeriy-thought  are  re- 
moved, the  next  thing  is  to  cut  off  the  neck-bones 
described  at  I.  This  is  done  by  putting  in  the 
knife  at  g,  and  passing  it  under  the  long  broa<l  part 
of  the  bone  in  the  Vine  g,  h,  then  lifting  it  up  and 
breaking  oft'  the  end  of  the  shorter  part  of  the 
bone  which  cleaves  to  the  breast-bone.  All  parts 
being  thus  separated  from  the  carcass,  divide  the 
breast  from  the  back,  by  cutting  through  the  ten- 
der-ribs on  each  side,  from  the  neck  quite  down 
to  the  vent  or  tail.  Then  lay  the  back  upwards  or. 
your  plate,  fix  your  fork  under  the  rump,  and  lay- 
ing the  edge  of  your  knife  in  the  line  b,  e,  c,  and 
pressing  it  down,  lift  up  the  tail  or  lower  part  of 
the  back,  and  it  will  readily  divide  with  the  help 
of  your  knife,  in  the  line  b,  e,  c.  This  done,  lay 
the  croup  or  lower  part  of  the  back  u^-wards  in 
your  plate,  with  the  rump  from  yon,  and  with  your 
knife  cut  off  the  side-bones,  by  forcing  the  knife 
through  the  rump-bone,  in  the  lines  e,f,  and  \hfi 
whole  fowl  is  completely  carved. 

A  boiled  Jowl. 

£,   ^B 


Of  a  fowl,  the  prime  parts  are  the  wings,  breast, 
and  merry-thought,  and  next  to  these  the  neck- 
bones  and  side-bones;  the  legs  are  rainer  coarse 
of  a  boiled  fowl  the  legs  are  rather  more  tender, 
but  of  a  chicken  every  part  is  juicy  and  good,  and 
next  to  the  breast,  the  legs  are  certainly  the  fullest 
of  gravy  and  the  sweetest;  and,  as  the  thigh-bones 
are  very  tender  and  easily  broken  with  the  teeth, 
the  gristles  and  marrow  render  them  a  delicacy. 
Of  the  leg  of  a  fowl  the  thigh  is  abundantly  the 
best,  and  when  given  to  any  one  of  your  company 
it  should  be  separated  from  the  drum-stick  at  tlie 
joint  i,  (see  the  cut,  viz.  "a  fowl,"  preceding  co- 
lumn) which  is  easily  done,  if  the  knife  is  intro- 
duced underneath,  in  the  hollow,  and  the  thiglv 
bone  turned  back  from  the  leg-bone. 

A  turkey. 
Roasted  or  boiled,  is  trussed  and  sent  up  to  tt^ 
ble  like  a  fowl,  and  cut  up  in  every  respect  like  • 
pheasant.  The  best  parts  are  the  white  ones,  the 
breast,  wings  and  neck-bones.  Merry-thought  ii 
has  none;  the  neck  is  taken  awaj-,  and  the  hollow 
part  under  the  breast  stuffed  with  forced-meat, 
which  is  to  be  cut  in  thin  slices  in  \.he  direction 
from  the  rump  to  the  neck,  and  a  slice  given  with 
each  piece  of  turkey.  It  is  customary  not  to  cut 
up  more  than  the  breait  of  this  bird,  and,  if  any 
more  is  wanted,  to  takv  off  one  of  the  wings. 


APPENDIX. 


42a 


A  pigeon. 
?io.  1.  No.  2 


This  is  a  representation  of  the  bacK  and  breast 
of  a  pigeon.  No.  1,  the  bacic;  No.  2,  the  breast. 
It  is  sometimes  cut  up  as  a  chicken,  but  as  tiie 
croup  or  lower  part  with  the  thigh  is  most  piv- 
ferred,  and  as  a  pigeon  is  a  small  bird,  and  half  a 
one  not  too  much  to  serve  at  once,  it  is  seldom 
carved  now,  otherwise  than  by  fixing  the  fork  at 
the  point  a,  entering  the  knife  just  before  it,  and 
dividing  the  pigeon  into  two,  cuttir.g  away  in  the 
lines  a,  b,  an*^.  a,  c.  No.  1;  at  the  same  time  bring- 
ing the  knife  out  at  the  back  in  the  direction  a,  b, 
and  a,  c.  No.  2. 

A.  cod's  head. 


Fish,  in  general,  requires  very  little  carving;  the 
middle  or  thickest  part  of  the  fish  is  geflerally  es- 
teemed the  best,%\cept  in  a  carp,  the  most  deli- 
cate part  of  which  is  the  palate.  This  is  seldom, 
However,  taken  out,  but  tlie  whole  head  is  given 
to  those  who  like  it.  The  tliin  part  about  the  tail 
of  a  fish  is  generally  least  esteemed. 

A  cod's  head  and  shoulders,  if  large,  and  in  sea- 
son, is  a  very  genteel  and  handsome  disii,  if  nicely 
Doiled.  When  cut,  it  should  be  done  with  a  spoon 
or  fish  trowel;  the  parts  about  the  back-bone,  on 
the  shoulders,  are  the  most  firm  and  best;  take  off 
»  piece  quite  down  to  the  bone,  in  the  direction  a, 
fli,  </,  c,  putting  in  the  spoon  at  a,  c,  and  with  each 
slice  of  fish  give  a  piece  of  the  sound,  which  lies 
underneath  the  back-bone  and  lines  it,  the  meat  of 
which  is  thin  and  a  little  darker  coloured  than  the 
body  of  the  fish  itself;  this  may  be  got  by  passing 
a  knife  or  spoon  underneath,  in  the  direction  d,  s. 

1  nere  are  a  great  many  delicate  parts  about  the 
head,  some  firm  kernels,  and  a  great  deal  of  the 
jelly  kind.  The  jelly  parts  lie  about  the  jaw- 
bone, the  fi-rra  iiarts  within  the  head,  which  must 
3  D 


be  broken  into  with  a  spoon.  Some  like  the  pal- 
ate and  some  the  tongue,  which  likewise  may  b« 
got  by  putting  the  spoon  into  the  niouili,  in  the 
direction  of  the  line  e,  s.  The  green  jelly  of  tin 
eye  is  never  given  to  any  one. 

A  piece  of  boiled  salmon. 


Of  boiled  salmon  there  is  one  part  more  fat  and 
rich  than  the  other.  I'he  belly  part  is  the  fattest 
of  the  two,  and  it  is  customary  to  give  to  those 
that  like  both,  a  thin  slice  of  each;  for  the  one, 
cut  it  out  of  the  belly  part,  in  the  direction  d,  C} 
the  other,  out  of  the  back,  in  the  line  a,  b.  Those 
who  are  fond  of  salmon  generally  like  the  skin;  of 
course,  the  slices  are  to  be  cut  thin,  skin  and  all. 


There  are  but  few  directions  necissaiy  for  cut- 
ting up  and  serving  fish.  In  turbot,  the  fish-knife 
or  trowel  is  to  be  entered  in  the  centre  or  middle 
over  the  back-bone,  and  a  piece  of  the  flesh,  as 
much  as  will  lie  on  the  trowel,  to  be  taken  off  on 
one  side  close  to  the  bones.  The  thickest  part  of 
the  fish  is  always  most  esteemed,  but  not  too  near 
the  head  or  tail;  and  wiien  the  meat  on  one  side 
of  the  fish  is  removed  close  to  the  bones,  the  whole 
back-bone  is  to  be  raised  with  the  knife  and  fork, 
and  the  under  side  is  then  to  be  divided  among  the 
company.  Turbot  eaters  esteem  the  fins  a  deli- 
eate  part. 

The  rock  fish  and  sheepshead  are  carved  like 
tlie  turbot.  The  latter  is  considered  the  most  deli- 
cate fish  of  the  Atlantic  coast;  and  the  former, 
though  common,  are  highly  esteemed,  particularly 
those  caught  in  fresh  water. 

The  hallibut  is  also  frequently  brought  to  mar- 
ket. The  fins  and  pai'ts  lying  near  them  are  of  a 
delicate  texture  and  flavour;  the  remaining  part  of 
the  fish  is  coarse. 

Soals  are  generally  sent  to  table  two  ways,  some 
fried,  others  boiled;  tliese  are  to  be  cut  right 
through  the  middle,  bone  and  all,  and  a  piece  of 
the  fish,  perhaps  a  third  or  fourth  part,  according 
to  its  sir.e,  given  to  each.  The  same  may  be  done 
Vfiih  other  fishes,  cutting  them  across,  as  may  be 
seen  in  the  cut  of  tlie  mackerel,  below,  </,  e,  c,  b. 

A  mackerel. 


A  mackerel  is  to  be  thus  cut.  Slit  the  fish  all 
along  the  back  with  a  knife,  in  the  line  a,  e,  b,  and 
take  off  one  whole  side  as  far  as  the  line  6,  r,  not 
too  near  the  head,  as  the  meat   about   the  gills  is 

2  Z  2 


4!e6 


UNIVERSAL  RECEIPT  BOOK. 


generally  black  »«id  ill-flavoured.  The  roe  of  a 
male  fisk  is  soft  l^ke  the  brain  ot  a  calf;  the  roe  of 
the  female  fish  is  full  of  small  eggs  and  hard. 
Some  prefer  one  and  some  another,  and  part  of 
such  roe  as  your  frietid  likes  should  be  given  to 
bim. 

The  meat  about  the  tail  of  all  fish  is  generally 
fliin  and  less  esteerned,  and  few  like  the  head  of  a 
fisii,  except  it  be  that  of  a  carp,  the  palate  of  which 
s  esteemed  the  greatest  delicacy  of  the  whole. 

Eels  are  cut  into  pieces  through  the  bone,  and 
the  thickest  part  is  reckoned  the  prime  piece. 

There  is  some  art  in  dressing  a  lobster,  but  as 
this  is  seld.im  sent  up  to  table  whole,  I  will  only 
say  that  the  tail  is  reckoned  the  prime  part,  and 
next  to  this  the  claws. 


THE  CHOICE  OF  ANIMAL  FOOD. 


We  conclude  the  foregoing  treatise  on  the  Art 
of  Carving,  by  the  following  instructions,  intended 
to  aid  housekeepers  in  the  purchase  of  the  most 
common  nescriptions  of  meat  for  the  table. 

lisef. — If  the  flesh  of  ox-beef  is  young,  it  will 
have  a  fine  smooth  open  grain,  be  of  a  good  red, 
and  feel  tender.  The  fat  should  look  white  rattier 
than  yellow;  for  when  that  is  of  a  deep  colour,  the 
meat  is  seldom  good:  beef  fed  by  oil  cakes  is  ii 
general  so,  and  the  flesh  is  flabby.  The  grain  of 
cow-beef  is  closer,  and  tlie  fat  whiter,  than  that  of 
ox-beef;  but  the  lean  is  not  of  so  bright  a  red.  The 
grain  of  bull-beef  is  closer  sli'l,  the  fat  hard  and 
skinny,  the  lean  of  a  deep  red,  and  a  stronger 
scent.  Ox-beef  is  the  reverse.  Ox-beef  is  the 
richest  and  largest;  but  in  small  families,  and  to 
some  tastes,  heifer-beef  is  better  if  finely  fed.  In 
old  meat  there  is  a  streak  of  horn  in  the  i-ibs  of 
beef:  the  barter  this  is,  the  older;  and  the  flesh  is 
not  finely  flavoured. 

Veal The  flesh  of  a  bull  calf  is  firmest,  but 

not  so  white.  The  fillet  of  the  cow  calf  is  gene- 
rally preferred  for  the  udder.  The  whitest  is  not 
the  most  juicy,  having  been  made  so  by  frequent 
bleeding,  and  having  iiad  whiting  to  lick.  Choose 
the  meat  of  which  the  kidney  is  well  covered  with 
white  thick  fat.  If  the  bloody  veii\  in  the  shoulder 
looks  blue,  or  of  a  bright  red,  it  is  newly  killed; 
but  any  otlier  colour  shows  it  stale.  The  other 
parts  should  be  dry  and  white:  if  clammy  or  spot- 
ted, the  meat  is  stale  and  bad.  The  kidney  turns 
first  in  the  loin,  and  the  suet  will  not  then  be  firm. 

Mutton. — Choose  this  by  tiie  fineness  of  its 
grain,  good  colour,  and  firm  while  fat.  It  is  not 
the  belter  for  being  young;  if  of  a  good  breed  and 
well  fed,  it  is  better  for  age;  but  this  only  hoWs 
with  wether  mutton:  the  flesh  of  the  ewe  is  paler, 
and  the  texture  finer.  Ram  mutton  is  very  strong 
fl-ivoured,  the  flesh  is  of  a  deep  red,  and  the  fat  is 
spongv. 

Jjumb Observe  the  neck  of  a  fore  quarter:  if 

the  vein  is  bluish,  it  is  fresh;  if  it  has  a  green  or 
yellow  cast,  it  is  stale.  In  the  hind  quarter,  if 
there  is  a  faint  smell  under  the  kidney,  and  the 
cnuckle  is  limp,  the  meat  is  stale.  If  the  eyes  are 
sunk,  the  head  is  not  fresh.  Grass-lamb  comes 
Tito  season  in  April  or  May,  and  continues  till 
August.  House-lamb  may  be  had  in  great  towns 
Hiniost  all  the  year,  but  is  in  highest  perfection  in 
Deiember  and  January. 

Pork Pinch  the   lean,  and  if  young  it  will 

break.  If  the  rind  is  tough,  thick,  and  cannot 
easily  be  impressed  by  ihe  finger,  it  is  old.  A 
thin  rind  is  a  merit  in  all  pork.  When  fresh,  the 
Uesh  will  be  smooth  and  cool;  if  clammy,  it  is 


tainted.  What  is  called  measly  pork  is  very  un- 
who!esome;  and  may  be  known  by  the  fat  being 
full  of  kernels,  which  in  good  pork  is  never  the 
case.  PorK  fed  at  still-houses  does  not  answer  fcj 
curing  any  way,  the  fat  being  spongy.  Dairy  fed 
pork  is  the  best. 

^  turkey  cock,  if  young,  has  a  smooth  black 
leg.  with  a  short  spur.  The  eyes  full  and  bright^ 
if  fresh,  and  the  feet  supple  and  moist.  If  stale, 
the  eyes  will  be  sunk,  and  the  feet  dry. — .i  hen- 
turkey  is  known  by  the  same  rules;  but  if  old,  her 
legs  will  be  red  and  rough. 

Fowls. — If  a  cock  is  young,  his  spurs  will  bt 
short;  but  take  care  to  see  they  have  not  been  cu< 
or  pared,  which  is  a  trick  often  pi'aclised.  If 
fresh,  the  vent  will  be  close  and  darK.  Pulleti 
are  best  just  before  they  begin  to  lay,  and  yet  art 
full  of  eggs:  if  old  hens,  their  combs  and  legs  wih 
be  rough;  if  young,  thej'  will  be  smooth.  A  good 
capon  has  a  thick  belly  and  a  large  rump:  there  is 
a  particular  fat  at  his  breast,  and  the  comb  is  verj 
pale.  Black-legged  fowls  are  most  moist,  if  foi 
roasting. 

Geese. — The  bill  and  feet  of  a  young  one  will 
be  yellow,  and  there  will  be  but  few  hairs  upon 
them;  if  old,  they  will  be  red:  if  fresh,  the  feet 
will  be  pliable;  if  stale,  dry  and  stiflf.  Geese  are 
called  green  till  three  or  four  months  old.  Green 
geese  should  be  scalded:  a  stubble-goose  should 
be  picked  drv. 

Ducks. — Choose  them  by  the  same  rules,  of 
liaving  supple  feet,  and  by  their  being  hard  Knd 
tliick  on  the  breast  and  belly.  The  feet  of  a  tame 
duck  are  thick,  and  inclining  to  dusky  yellow;  a 
wild  one  has  the  feet  reddish,  and  smaller  that)  the 
tame.  They  should  be  picked  dry.  Ducklings 
must  be  scalded. 


Shad. — If  good,  they  are  white  and  thick.  If 
too  4.  esh  they  eat  tough,  but  must  not  be  kept 
above  two  days  without  salting. 

Herrings. — If  good,  their  gills  are  of  a  fine  red, 
and  the  ej'es  bright;  as  is  likewise  the  whole  fisli, 
which  must  be  stiff  and  firm. 

Iiobsters. — If  they  have  not  been  long  taken,  the 
claws  will  have  a  strong  motion  when  you  put  your 
finger  on  the  eyes  and  press  them.  The  heaviest 
are  the  best.  The  cock-lobster  is  known  by  tl»e 
narrow  back  part  of  his  tail,  and  the  two  upper- 
most fins  within  it  are  stiff  and  hard;  but  those  of 
the  hen  are  soft,  and  the  tail  broader.  The  male, 
though  generally  smaller,  has  the  highest  flavour, 
the  flesh  is  firmer,  and  the  colour  when  boiled  is 
a  deeper  red. 

Crabs. — The  heaviest  are  best,  and  those  of  a 
middling  size  are  sweetest.  If  lignt  they  are 
watery;  when  in  perfection  the  foints  ot  the  legs 
are  stiff,  and  the  body  has  a  very  agreeable  smelL 
The  eyes  look  dead  and  loose  when  stale. 

Ov?i«;)'S.^TIiere  are  several  kinds.  The  native 
are  finest,  being  white  and  fat;  but  others  ma)'  be 
made  to  possess  both  these  qualities  in  some  dt> 
gree  by  proper  feeding.  When  alive  and  strong 
the  shell  is  close.  They  should  be  eaten  as  soon 
as  opened,  the  flavour  becoming  poor  oUierwise. 
The  rock-oyster  is  largest,  but  usually  has  a  coarse 
flavour  if  eaten  raw. 

The  abundance  and  variety  of  fishes  daily 
brought  to  market  in  every  seaport  town  in  the 
United  Stales,  cannot  be  equalled  in  any  other  pari 
of  the  world.  And  the  general  practice  of  ex- 
hibiting them  for  sale  jumping  alive,  while  it  pi-e- 
cludes  the  possibiliiy  of  deception,  renders  farthet 
directions  for  avoiding  impowlion  unnecessary. 


UiaVERSAL  RECEIPT  BOOK- 


127 


INDEX 


-^©i©— 


Abscess        .  .  .  .219 

Accidents  in  general                    .  .  2'20 

connpound             .                 .  .  227 

Acid  liquors                 .                 .  .  153 

pyroligneous,  to  prepare     .  .155 

acetous,  to  make  strong       .  .156 

acetic,  to  prepare                  •  .  241 

formic                    .                 .  .  156 

marine,  or  spirits  of  salt     .  .  ib 

Acorn  coftee  .  .  .158 

Adulteration  in  wine  to  detect  .  137 

Ague,  treatment  of  the                .  .  199 

Air,  to  purify,  in  hospitals,  theatres,  &c.  240 

pipes  for  ventilating  ships  .  241 

trunk     .                 .                 .  .  ib 

to  cool  it  in  summer,  German  way  .  ib 

vitiated,  in  bed  rooms,  to  correct  .  ib 

to  fumigate  foul  rooms         .  .  ib 

portable  apparatus  for  purifying  the  399 

foul,  cautions  respecting  the  .  260 

ventilation  of  churches  and  houses  ib 

burying  in  churches              .  .  261 

noxious   vapours   in  wells,  to  prevent 

the  effects  of,  &c.               .  261,  40.7 

bath,  use  of          .                 .  .  408 

Alcohol,  to  make,  from  potatoes  .  143 

to  discover  in  wine,  beer,  ^c.  •  392 

to  ascertain  proportions  of,  in  wine,  &c.  392 

Ale,  London,  to  brew                   .  .  108 

to  brew,  in  small  families  .  109 

on  Mr  Cobbett's  plan           .  .  110 

from  sugar  and  malt              .  .  Ill 

to  brew  AVelsh,  Burton,  Ringwood,  Not- 
tingham, Dorchester,  Essex,   Barnsta- 


ble, Edinburgh,  Windsor, 

table      . 

Yorkshire  oat 

from  pea-shells    . 

to  fine  and  preserve 

to  give  new  the  flavour  of  old 

to  bottle 

to  ripen,  if  flat,  when  bottled 

to  manage  in  the  cellar 
Alexeterial  waters,  simple,  to  distil 
Alloys,  or  compound  metals 

fusible 

metallographical  application  of 
Alloy  for  fiute-key  valves 

printers'  types 

small  do.  and  stereotype  plates 

of  gold  with  platinum 
Almond  milk,  to  make 

oil  of 
Amalgam  of  gold  in  the  large  way 
Ammonia,  pure,  water  of 

acetated  .  , 

Amputation 
Aneurism  . 
Angina  pectoris 

Anti-scorbutic  water,  to  distil     . 
Animation,  suspended  . 


112, 


113 

110 

114 

ib 

115 

117 

120 

ib 

ib 

150 

9 

10 

11 

10 

ib 

ib 

13 

660 

ib 

17 

253 

ib 

227 

218 

214 

153 

228 


Anatto  for  dyeing,  to  use,  &c.  , 
Anchovies,  artificial,  to  pickle  . 
Animals,  noxious,  bites  and  stings  of 

*o  paint,  water  colours 
Animal  food,  choice  of  . 

Anisette  de  Bourdeaux  . 

Aniseed  cordial,  to  make 

oil  of,  to  obtain     . 

compound  spirit  of 
Anti-attrition,  to  prepare 
Antimonial  ores,  to  assay 
Antimony,  arseniated,  humid  assay  of 
Ants,  acid  of,  (see  formic  acid) 
Apiary,  to  estaolish  an 
Apoplexy 
Apples,  to  preserve 

to  keep  for  market 

qualities  of 
Apricots,  to  preserve 

qualities  of 
Aqua-me'.lis,  honey  water,  to  make 
Aqua-fortis,  double 

common 

simple 
Aqua-regia,  to  prepare 

common 
Arrack,  to  make 
Arsenical  ores,  to  assay 
Artichokes 
Ascarides,  to  destroy 
Asparagus,  to  cultivate,  8ic. 

ragout  of 

qualities  of 
Assay  of  metallic  OlCS 
Assay  of  ores,  dry  way 

weights 

of  metallic  ores,  humid 

iron  ores 

humid,  of  ditto     . 

zinc  ores 

tin  do. 

lead  do. 

copper  do. 

bismuth  do. 

antimonial  do. 

humid,  of  arseniated  antimony 

manganese  ores 

arsenical  do.         . 

nickel  do. 

cobalt  do. 

mercurial  do 

humid,  of  cinnabar 

silver  ores 

by  cupellation 

tlie  value  of  silver 

double,  of  silver 

ores  and  earths  containing  gold 

humid,  of  gold,  mixed  with  martial  py- 
rites 

plated  metals 
Asthma         •  .  .  . 

Attrition,  -inti,  to  prepare 


lb 

18 

203 


428 


UNIVERSAL  RECEIPT  BOOK, 


B. 


Bacon,  qualities  of      .    _  • 

Bailigeoii,  to  distemper  in 
Ralloons,  to  varnish  • 

rarefied  air 
Balsam  of  turpentine,  Dutch  drops  from 

Tolu,  tincture  of 

Riga,  to  obtain  the  true 

Godbold's  vegetable 

of  honey 
Barberr)'  marmalade,  to  make    . 

to  preserve  . 

Barley,  varieties  of 

to  prepare  the  ground  for 

quantity  of  seed,  &c.  &tc    . 

qualities  of 
Btms  and  out-houses,  to  clear  from  wevils, 
&c.  . 

rats  and  mice 
Barometers,  to  f  onstruct 

to  purify  the  mercury  . 

process  of  filling  the  tube   . 

Troughton's  improved  marine 

portable  .  • 

simple  .  • 

Bath  metal,  to  prepare 
Bath,  cold,  use  of 

shower      .  •  • 

tepid         .  •  • 

Bathing,  cramp  in        .  . 

precautions  in     _  .  « 

general  observations  on 

sea        .  .  _  • 

Beans,  plough  for  cleaning 

qualities  of 

to  cultivate 

di-illing,  approved  modes  of 
macliines        .  • 

quantity  of  seeds  for  . 

hoeing,  &c.  •  . 

Beds,  to  warm  •  • 

Beech  wood,  to  dye  mahogany 
Beef,  qualities  of         .  • 

leg  of,  to  pot        •  • 

to  salt 

en  daube  .  . 

a  la  mode,  to  make  • 

another  . 

tongue  .  . 

sportsman's  .  . 

tainted,  to  restore 

choice  of  •  • 

to  carve  .  . 

Bee-flowers,  to  cultivate 
Seer,  table,  to  brew  from  pale  malt 

from  sugar 

from  treacle  .  • 

on  Mr  Cobbett's  plan 

bran,  to  brew 

cheap  .  • 

from  pea-shells,  to  brew     . 

ginger  .         _        • 

required  time  for  keeping 

to  give  brightness  to 

amber,  or  two-penny,  to  brew 

molasses,  to  make 

to  fine 

musty,  to  restore  . 

dead,  to  enliven 

to  fine  and  preserve  a  cask  of 

flat,  to  recover 

to  prevent  becoming  stale  and  flat 

ropy,  to  restore 

stale  or  sour,  to  restore 

frosted,  to  restore 

foxing,  to  cure,  &c. 

to  aive  a  rich  flavour  to       . 


402 

40 

34 

ib 

149 

25-2 

148 

253 

252 

183 

186 

330 

ib 

ib 

403 

337 

418 

383 

ib 

ib 

ib 

S85 

413 

11 

259 

ib 

260 

259 

ib 

ib 

ib 

315 

303 

331 

ib 

332 

ib 

ib 

391 

93 

402 

166 

186 

167 

166 

415 

167 

417 

ib 

425 

420 

365 

110 

114 

110 

ib 

114 

ib 

114 

156 

114 

115 

ID 

ib 
ib 
ib 
ib 
ib 

115 
ib 

117 
lu 

ib 
114 
117 


Beer,  caution  in  L.e  use  of  foreign  ingredients 

u  jle,  to  bottle 

bottled,  to  ripen 

ginger  powders,  to  make 
Bees,  to  avoid  fnjury  from 

management  of 

to  work  in  glass  hives 
straw  hives 
box  hives 

hectagon,  box  and  straw  h 
the  common  hive 

to  establish  an  apiaiy 

to  swarm 

to  hive 

to  unite  swarms,  &c. 

to  feed 

by  an  improved  machine 

to  manage  generally 

to  keep  large  hives  for  winter 

to  manage  on  Mr  Thorley's  plan 

to  manage  on  Mr  Cobbett's  plan 
Beets,  brandy  from     . 

sugar  from 
Bell-metal,  to  prepare 
Bergamotte  water,  to  distil         . 
Beverages,  miscellaneous 
Biles 
Birch  oil 

Binding,  improved  mode  of 
Birds,  to  draw  in  water  colours 
Biscuits,  fancy,  to  make 

sponge 

Savoy 
Bismuth  ores,  to  assay 
Bites  and  stings  of  noxious  animals,  &cc 

of  reptiles  and  insects  . 

Blacking,  to  make 

liquid 

cake,  Bailey's,  to  make, 

balls  for  shoes 

Japan,  liquid 
Bladder,  inflammation  of  the 
Blanc-mange,  to  make,  inc. 

lemon  .  . 

Mrs  Hoffman's  . 

Bleaching  and  scouring  . 

liquors,  improved  to  prepare 

sulphuret  of  lime  for 

bleaching,  sulphurous  acids  for 

to  full  cloths,  woollens,  &cc. 

to  wash  chintz 

to  wash  fine  lace  or  linen 

to  clean  black  and  white  sarcenets 

to  wash  and  stain  tift'anies 

to  wash  and  starch  lawns 

to  clean  buff-coloured  cloth 

to  make  saponaceous  ley  for  washing 

to  clean  and  starch  point  lace 

to  clean  white  veils 
black     do 

white,  satin  and  flowered  silks 
coloured  silks  of  all  kinds 
black  do 

to  dip  rusty  do 

to  clean  silk  stockings 

to  extract  grease  from  coloured  silks  and 
muslins 

to  take  stains  out  of  silks 

to  take  spots  of  paint  from  cloth,  Stc 

to  scour  yarn 

thick  cotton  counterp4<ies 

undyed  woollens 

clothes,  coats,  pelisses,  &e. 

carpets,  hearth-rugs,  &c.     . 

to  clean  cotton  gowns  . 

scarlet  cloth 

to  dip  scarlet  cloth 


Bleaching  and  scounng, 

to  raise  the  nap  on  cloth 

to  revive  fiided  black  cloth 

to  dry  clean  cloth 

to  take  iron  mould  out  of  linen 

tf  make  breeches  ball 
clothes  do 

to  take  grease  out  of  leather  breeches 

to  prepare  a  chemical  liquor  for  boot 

to  remove  oil  from  feathers 

to  clean  leatlier 

to  m'ake  scouring  balls 

to  clean  marble 

to  remove  stains  from  silver  plate 

to  make  plate  look  like  new 

to  take  out  fruit  spots  from  cloth 

to  clean  gold  lace  and  embroidery 

to  remove  grease  f'-om  cloth 
from  paper 

to  take  mildew  out  of  linen 

to  take  out  spots  of  ink 

to  take  out  stains  from  cloth  or  silk 

to  clean  gloves  without  wetting 

Fuller's  purifier  for  woollens 

to  clean  all  sorts  of  metal 

to  remove  stains  from  mahogany 

to  take  out  writing 

to  restore  whites  in  old  pictures 

to  restore  hangings,  carpets,  &e. 

to  clean  paper  hangings 
Bleach,  to,  cloths 

linen,  he.  by  oxymuriatic  acids 

by  oxymuriateof  lime 

by  sulphuret  of  lime 

by  alkalized  steam 

cotton 

wool 

silk 

prints  and  printed  books       . 

wool,  silk,  straw  hats,  &c. 

shell-lac,  way  to  . 

Bleeding  at  the  nose,  to  stop 

from  wounds  do 

from  the  lungs        do 

from  the  stomach  do 

to  perform  the  operation  of 
Blindness,  night 
Blotched  face 

Blubber,  mode  of  applying  as  manure 
Boerhaave's  rules  for  preserving  health 
Bonbons,  to  make 
Bone,  use  of  as  manure 

to  dye  different  colours 
Bonnets,  straw,  to  bleach 
Books,  printed,  to  bleach 

method  of  binding 

to  cover  with  leather 

half  bound 
Boots,  to  render  water  proof 
Boot-lops,  chemical  liquor  for 
Boots  and  shoes,  to  clean 

to  prevent  leaking 
Bougies,  directions  for  passing 
Bouilli  en  malelotte 
Box- wood,  to  dye  brown 

for  engraving 
Brain,  inflammation  of  the 

concussion  of  the 

compression  of  the 
Krflss,  to  prepare 

fine  casting  of 

solder,  for  iron,  to  make 

ornaments,  to  preserve 
to  ]>olish 
Krawn,  mock,  to  m<»ke 
Braud^',  British,  to  make 
to  improve 


INDEX.  42P 

Brandy,  Cogniac,  to  imitate        .  .        141 

99  from  treacle          .                .                ,         143 

ib  potatoes        .                .                ,           ib 

ib  beets             .                .                .         144 

ib  cheriy,  to  make                   .                .        147 

ib  I                      black,  to  make         .               .          ib 

ib  caraway                  .                .                .           ib 

ib  lemon                     .                .                .           ib 

tops     ib  orange                    .                .                .           ib 

ib  raspberry               .                ,                 .           ',b 

100  Breath,  to  sweeten  .  .  .  I9u 
ib  Brew-house,  to  fit  up  a  small  .  .  106 
ib  Brewing  .  .  .  ib 
ib  to  choose  water  for  .  ,  ib 
ib  improvement  in  ,  .  110 
ib  to  cool  worts  in  .  108,  394 
ib  Brew,  to,  porter  on  the  London  plan  .  108 
ib  on  Mr  Morris's  plan  .  .  109 
ib  brown  stout  .  .  .  ib 
ib  I  London  ale  .  .  .  ib 
ib  I  ale  in  small  families  .  .  ib 
ib  table  beer  from  pale  malt  .  IID 
ib  from  sugar  and  treacle       .           ib 

101  ale  and  small  beer  "on  Mr  Cobbett's  plan      ib 
ib  porter  from  sugar  and  malt                  .         HI 
ib  Barnstable,  Burton,  Dorchester,  Edin- 
ib  burgh,   Essex,   Nottingham,    Ring- 
ib  wood,  Welsh,  Windsor,  eIc            112, 
ib  Yorkshire  oat 
ib  with  Needham's  portable  machine 

94  porter,  with  table  bee*-  after 

95  bran  beer 
ib  cheap  do 

ib  beer  and  ale  from  pea  shells 

ib  amber  beer 

96  molasses  beer 
ib  spruce  beer            . 
ib  sugar  beer 

97  Brewing  utensils,  to  preserve 
99  use  of  sugar  in 
97  Bread,  qualities  of 

202  potatoe 

221  excellent 

204  with  little  yeast 

205  London  baker's     . 

230  household 

201  to  produce  one-third  more  from  a  given 

217  quantity 

324  French 

260  mixed 

181  bran 

324  leaven,  to  make 

92  four  quartern  loaves 
99  cheap,  to  make 
97  of  Iceland  moss  and  flour 

393  I          on  Cobbett's  plan 

ib  adulterated,  to  detect 

ib  Breeches  ball,  to  make 

30,  405  leather,  to  remove  grease  from 

99  Brimstone,  like  marble,  to  make 

388  Bristles,  to  dye  gi-een 

417  blue  and  red 

231  Britannia  metal,  to  make 
167  Bronchocele  or  goitre 

93  bronze,  to  prepare 
78  to  plaster  figures 

201  I  Brushes,  choice  of,  for  miniature  painting 

221  I  Budding  trees,  method  of 

ib  I          shield 

11  by  double  ligatures 

12  Bugs,  to  prevent,  &c. 

13  Buns,  common,  to  make 
387  cross 

31  Burns  and  scalds 

169  I          liniments  for 

141  Burnishing,  to  gild  by 

142  I  Butter,  qualities  ot 


113 

114 

113 

114 

ib 

ib 

ih 

115 

ib 

lU 

ib 

117 

iiy 

403 
172 
361 
ib 
ib 
36S> 

ib 
ib 
ib 
ib 
ib 
ib 
ib 
ib 
ib 

363 
99 
it> 
70 
93 
ib 
13 

21^ 
13 
30 
65 

287 
ih 

288 

387 

179 
ib 

23D 
it) 
15 

403 


430 


trNIVERSAL  RECEIPT  BOOK. 


Butter,  to  cure  . 

to  remove  the  turnip  flavoui  from 
to  make,  Dumbarton  way    . 

Russian  way 
of  roses 

Bubo 


C. 

Cabbages,  qualities  of  . 

to  keep  caterpillars  from 
to  keep  tlie  red  spider  from 
to  preserve  for  sea  voyages 
Cajf>put  oil,  to  obtain 
Cakes,  sec  pastry 
Calf,  or  other  skins,  to  tan 
Calico  printing,  process  of 

to  dye  nankin  colour 
various  colour" 

to  mix  the  tin  with  indigo 

to  dye  dove  colour  and  drab 
different  colours 

to  prepare  substitute  for  gum 
Calves,  to  rear 

without  milk 
Caruomile,  oil  of 
Camphor,  from  essential  oils,  to  obtain 

japan 

mixture,  to   -repare 
Cancer 

of  the  yard 
Candlesticks  and  snuffers,  to  clean 
Candles,  substitute  for 

wax,  to  make 
Canvass,  to  make  water  proof 
Caoutchouc  varnish,  to  make 
Capillaire,  to  make 
Capsicum,  to  raise 
Carbuncle 

Oanl  work,  to  varnish 
Cayenne  pepper,  to  make 
Carmine 

for  dyeing,  to  prepare 
Carpets,  to  scour 

to  restore 

to  print 

to  choose 
Caraway  cordial,  to  make 

oil,  to  obtain 
Carrots,  qualities  of     . 

to  cultivate 

spirits  from 
Car>ing,  art  of 

a  i  eg  of  mutton 

a  shoulder  of  mutton 

a  leg  of  pork 

a  shoulder  of  pork 

an  edge  bone  of  beef 

a  knuckle  of  veal 

a  roasted  breast  of  veal 

a  saddle  of  mutton 

a  spare  rib  of  pork 

half  a  calf's  head  boiled 

&  ham 

a  haunch  of  veniscn 

^;i  ox  tongue 

a  tirisket  rf  beef 

a  buttock  of  beef 

<,  sirloin  of  beef 

a  fore  quarter  of  lamb 

s  fillet  of  veal 

R  roast  pig 

a  n'.bbit 

a  goose 

a  T  feasant  . 

s.  partridge 

%  iovrl 


360,  407 
360 
ib 
394 
148 
210 


403 

305 

ib 

333 

148 

177,413 

280 

89 

ib 

ib 

ib 

ib 

ib 

ib 

357 

ib 

14S 

149 

ib 

200 

213 

211 

389 

359 

396 

41 

34 

182 

305 

219 

25 

305 

43 

91 

99 

101 

91 

394 

146 

148 

404 

338 

143 

419 

ib 

ib 

420 

ib 

ib 

ib 

ib 

421 

ib 

ib 

ib 

ib 

422 

ib 

ib 

ib 

ib 

423 

ib 

ib 

ib 

ib 

424 

ib 


Carving,  art  of 

a  turkey                 .                .  .  i24 

a  pigeon  .  ,  .419 

a  cod's  head           .                .  425 

boiled  salmon        .                .  ,  ib 

a  mackerel             .                .  .  ib 

Catheter,  directions  for  passing  the  .  230 

Casks,  musty,  to  sweeten  .  .117 

foul,  to  sweeten                      .  .  ib 

to  sweeten,  London  cooper's  way  .  118 

new,  to  season        .                 .  .  ih 

match  for  sweetening            ,  .  137 

empty,  to  keep  sweet            .  .  118 

to  close  without  bungs          .  .  11& 

Cassia  oil,  to  obtain                       .  .  148 

Casting  stereotype  plates,  mode  of  .  lO 

fins,  of  brass,  &c.                  .  .  12 

Casts,  metallic,  from  cop^ier  engravings  10 

from  fusible  metal       '  .  .11 

Catsup,  tomatas,  to  make  .  176,414 

for  sea  store           .                •  .  176 

Caterpillars  on  gooseberries,  to  prevent  the 

ravages  of               .                 .  .  299 

on  shrubs,  plants,  &c.           .  .  306 

to  drive  away        .                .  .  387 

Catarrh,  or  cold             .                 .  .  203 

Cattle,  diseases  of  (see  Farriery)  •  264 

horned,  cheap  way  of  rearing  .  356 

Cautions,  salutary        .                .  .  254 

to  painters  and  glaziers         .  .  242 

preservation  of  health  on  ship  board  255 
in  removing  from  a  hot  to  a  cold  situation  262 

purification  of  water  by  charcoal  .  254 

to  seamen  on  shore                 .  .  255 

in  the  tropics        .  .  ib 

preservation  from  drowning,  &c.  .  256 

in  bathing               .                 .  .  259 

cleanliness              .                 .  .  255 

prevention  of  dampness  and  cold  .  ib 

exercise  and  amusements     .  .  ib 

effects  of  climate                   .  .  ib 

intoxication            .                .  .  ib 

noxious  vapours    .                .  .  25(5 

captain  Cook's  rules  for  seamen  .  it 

to  females  whose  clothes  are  on  fire  408 

prevention  of  this  accident  .  ib 

to  escape  lightning                .  .  406 

to  prevent  the  effects  of  cold  .  228 

food,  qualities  of,  vegetable  and  animal  40S 

general  rules  for  preserving  health  ,  260 

for  treating  diseases  .  197 

Sir  R.  Philips'  rules  lor  preserving  health  260 

Dr  Boerhaave's   do              do            do  ib 

exercise                   .                .  .  281 

getting  wet             .                 .  .  259 

to  keep  the  feet  dr}-               .  .  ib 

cold  liquors  in  hot  weather  .  40^ 

clothing                  .                 .  ,  861 

air          .                .                .  .  ib 

dram-drinking       .                 ,  .  408 

to  procure  sleep                     .  .  ib 

to  relieve  headach                  .  .  201 

the  air  bath            .                .  .  408 

to  preserve  the  eye-sight      .  .  262 

cosmetics              .                .  .  263 

the  teeth                 .                 .  .  ib 

warts                       .                 .  .  234 

accidents  in  general               .  .  220 

to  detect  oxalic  acid              .  •  408 

prevention  of  and  escape  from  hve  .  395 

to  extinguish  fires  in  chimaeys  .  386 

to  render  paper  fite  proof  408 

security  against  fire  in  manufactories  409 

do            do           in  hav-stacks  ib 

scalds  and  burns  ,  230 

to  escape  from  a  house  on  fii-e  .  395 

Cedrat  cordial,  to  make  146 


INDEX. 


Cedrat,  essence,  to  obtain           • 

148 

Celerj',  qualities  of 

404 

Cements,                       .                 . 

101 

Cement,  building 

ih 

Hamelin's 

102 

frt   floors 

ib 

for  canals 

103 

Parker's 

ib 

for  rock  work  and  reservoirs 

ib 

mortar,  to  make 

ib 

Tunisian 

.           \o 

Dutch  Terras 

ib 

Tournay 

ib 

Roman                   .                 • 

ib 

genuine  Roman 

Maltha  or  Greek  mastich 

ib 

ib 

Indian 

ib 

impenetrable  mortar            . 

ib 

Wych's  stucco 

ib 

Williams's  stucco 

104 

iron,  to  make 

ib 

■water 

ib 

fire  and  water-proof 

iu 

Turkish,  for  joining  metal,  glass 

ib 

Yates's  water-proof 

ib 

common,  for  alabaster,  &c. 

ib 

to  make  lutes 

iu 

for  iron,  culinary  utensils 

105 

Turner's,  to  make 

ib 

for  joining  broken  glasses  . 

ib 

strong,  for  electrical  uses 

ib 

for  glass-grinders 

ib 

for  broken  glass 

ib 

for  Derbyshire  spar,  &c. 

ib 

to  resist  boiling  water  and  steam 

ib 

blood,  for  coppersmiths 

106 

Japanese  or  rice  glue 

ib 

royal,  to  make 

19 

for  metals,  to  make 

385 

mahogany-coloured 

ib 

microscopic 

106 

for  entomologists 

ib 

for  steam  engines,  two 

105 

patent 

392 

Laplander's 

412 

Oerate,  of  Spanish  flies 

251 

Turner's 

ib 

Qiairs,  old  leather,  to  restore  blackness  tc 

32 

to  restore 

101 

Chalk  mixture 

207 

Chalks  for  drawing 

53 

Chamois,  imitation  of 

283 

Chancres 

210 

Ckarcoal,  to  make 

140 

for  drasving 

53 

to  protect  from  the  effects  of 

261 

Cbeese,  qualities  of 

402 

gi-een  gooseberry,  tomaKe 
Damson 

172 

184 

Cheshire 

361 

Stilton,  substitute  for 

395 

Parmesan,  to  imitate 

ib 

cakes,  various                        , 

180 

Cher.'ies,  qualities  of 

404 

to  dry 

186 

{'hesnut,  horse,  uses  of                .                 , 

282 

Chcsnuts,  to  preserve 

309 

Chest,  dropsy  cf          . 

204 

wounds  in  the 

22;> 

Chicken  pox 

216 

Chickens,  to  manage                   ,                , 

358 

pie  of                      .                 .                 , 

1C8 

to  hatch 

358 

RU  solfil 

167 

(Jhitblams,  to  remove 

234,  394 

Childn'ii,  management  and  diseases  of 

246 

infant  nursing 

lb 

Children,  management  and  diseases  of 

friction 

position 

exercise 

to  prevent  distortion 

to  render  hardy 

cleanliness  and  bathing 

dressing 

heat  and  cold 

food  and  drink 

early  rising 

■walking 

sleep 

restlessness 

the  nursery 

nurses 

external  impressions 

amusements 

retention  of  the  meconium 

the  yellow  gum 

vomiting 

hiccups 

griping  and  flatulency 

diarrhrea 

excoriations 

cutaneous  eruptions 

the  thrush 

falling  of  the  fundament 

dentition 

scarifying  the  gums 

convulsions 

inward  fits 

the  rickets 

distorted  spine 

ring-worm  and  scald  head 

hooping-cough 

croup 
Chimneys,  smoky,  to  cure 

to  clean 

on  fire,  to  extinguish 
China  ware,  to  manufacture 
to  bake 

Saxon  or  Dresden 

English,  composition  of 

glaze  for  printing  blue  frit 
to  prepare 
for  flotts 

and  glass,  to  clean  and  pack 
Chinese  sheet  lead,  to  make 
Chintz,  to  wash 
Chlorosis 
Chocolate,  qualities  of 

to  make 

drops 
Cholera  morbus  (see  Medicine) 
Chowder 
Cider,  to  make 

Devonsliire 

Scotch 

to  manage 

cheap,  from  raisins 

general  rules  for  making 
Cinnabar,  humid  assay  of 
Cinnamon,  cordial,  to  make 
strong 

oil  of,  to  obtain 

water,  to  make 
Citron  cordial,  to  make 
Citrons,  to  obtain  the  essence  of 
Clay,  burning,  Mr  Craig's  method 
Cloth,  cotton,  to  dye  black 

black,  to  dye  green 

to  bleach 

to  full 

10  render  water-proof 

common  waxed 

fine  printed,  varnished 


31 


240 
ib 
ib 
lb 
ih 
io 
ib 
ib 
i« 
ib 
ib 
ib 
247 
ib 
ib 
ib 
lb 
ib 
ib 
Ib 
ib 
ib 
ib 
ib 
248 
lb 
ib 
ib 
ib 
ib 
ib 
ib 
249 
ib 
ih 
ib 
386 
ib 

S86,  408 

369 

370 

ib 

ib 

371 

ib 

ib 

388 

18 

97 

243 

404 

157 

182 

206 

172 

120 

ib 

121 

ib 

ib 

ib 

8 

146 

ib 

U8 

151 

146 

391 

323 

85 

88 

94 

96 

29,41 

29 


♦32 


UNIVERSAL  RECEIPT  MOOK. 


Jloth,  buff-coloured,   to  clean 

97 

to  take  out  fruit  stains  from 

100 

to  take  spots  of  paint  from 

98 

grease  from 

100 

scarlet,  to  clean  and  dip 

99 

tlie  nap  on,  to  raise 

ib 

faded  bl"ck,  to  revive 

ib 

to  dry  clean 

ib 

Clothes  ball,  to  make 

100 

Clothes,  to  brush 

390 

to  preserve 

387 

to  scour 

94 

to  take  out    fease  from 

390 

to  perfume 

190 

C3ove  cordial,  to  make 

146 

drops,  to  obtain 

182 

Cloves,  oil  of 

.         148 

Coal-tar,  to  make  gas  from 

^n 

Coats,  to  scour 

a 

Cobalt  or^s,  to  assay    . 

7 

oxide  of,  to  prepare 

69 

Cocoa,  sassafras 

157 

substitutes  for 

158 

Coffee,  qualities  of 

404 

to  make 

159 

substitutes  for 

167 

acorn 

ib 

Arabian  method  of  making 

159 

improvement  m 

ib 

Parisian  method  of  making 

160 

milk,  to  make 

ib 

drops 

182 

pot,  improved 

396 

Coins,  easy  mode  of  taking  impressions  fro 

m     395 

Gald,  inti=nse,  remedies  for 

228 

and  dampness,  to  prevent  the  effects 

of      255 

liquors,  effects  of,  to  prevent 

408 

Colds,  remedies  lor 

236 

emulsion  for 

ib 

gargles  for 

ib 

o!ic 

207 

painter's 

208 

Colour,  to,  steel  blue 

21 

Colours,  oil  and  water 

35 

for  house  painting,  to  mix 

ib 

black  paint,  to  make 

ib 

lamp-black 

36 

black,  from  ground  pit-coal 

ib 

wine  lees 

ib 

ivory  and  bone 

ib 

blue  and  blue  distemper     . 

38 

paint,  (Prussian) 

ib 

Saxon 

Ib 

verditer 

ib 

chamiiis  and  buff                   . 

ib 

chesnut 

39 

crimson  or  rose    . 

ib 

green 

38 

cheap 

40 

(sea)  for  distemper     . 

38 

varnish  and  oils 

ib 

compound,  for  rooms 

39 

for  carriage  wheels 

ib 

paint,  cheap 

37 

grey,  (light)  and  distemper 

naxen           .                 .                 • 

36 
37 

pearl 

ib 

jonquil                   .                 .                 • 

ib 

olive,  for  oil  and  varnish    . 

38 

for  distemper 

ib 

fine  black 

400 

chesnut 

39 

oak  wood              .                .                . 

37 

red,  for  carriages                 .                « 

39 

cuff^ets 

ib 

bright 

ib 

violet 

ibl 

Colours,  oil  and  water 

walnut  wood         .  . 

white  paint 
white  distemper 

house  paint,  ef'onomical 
yellow,  Naples  and  Montpellier 
golden 
artist's  oil 

azure,  to  make  an  excellent 
blue 

verditer 

Saxon,  artificial 
Prussian 
liquid,  superb 
cobalt,  bleu  de  Thenard 
carmine,  to  prepare 
cochineal,  substitute  for 
green 

Scheele's 
Brunswick 
new 

paint,  to  improve        . 
lake,  from  Bi-azil-wood 
from  otiier  matters 
carminated,  from  madder 
from  scarlet  cloth 
improvement  in  do      . 
fine  red 
beautiful  do 
Florentine 
from  madder 
to  give  various  tones  to 
orange  and  yellow 
pink 

fine  brown 
Dutch,  from  woad 

from  yellow  berries 
brownish  yellow 
for  oil  painting 
purpl>j 
red 

dark 
rouge  .  . 

ultra-marine 

to  extract  the  remainder  of 
to  test  .  . 

violet,  to  prepare 
white,  pearl 

durable,  for  painters 
yellow,  lemon 

Chinese     .  . 

Montpellier 
Naples 
patent 
flesh,  to  imitate     . 
used  in  encaustic  painting    . 
compound  for  receiving 
mixed,  to  prepare 

directions  for  using 
to  mix  mineral  substances  in  linseed  oil 
Colouring  materials 
Colours,  wash,  for  maps,  to  prepare 
blue,  red,  green,  yellow, 
water,  used  in  drawing 
implements 
to  draw  in 
general  or  simple 
blacks,  blues,  browns,  crimsons,  greens, 
lakes,  purples,  reds,  whites,  yellows. 


to  prepare 
yellows,  from  French  berries 
nuxed,  directions  for  , 

to  prevent  from  cracking 
solution  of  gum  for 
to  keep  oft'  flies  , 

alum  water,  to  prepare  for 
lime  water 


49,  50, 


INDEX. 


433 


Jolours,  lixivium  of  pearl-ashes 

53 

detiyeii,  to  restore 

ib 

to  keep  from  sinking 

ib 

for  auimuls,  to  mix 

55 

to  Jraw  fruits  in 

ib 

binls  in 

56 

rules  for  painting  landscapes  in 

ib 

for  sketching  portraits  from  lif« 

5            ib 

primitive  and  tiieir  combinations 

64 

for  painting  on  velvet 

66 

(  <,.nposts,  to  prepare 

286 

fov  manuBj 

285 

for  moulds 

ib 

for  plants 

2S6 

Lord  Meadowbank's              . 

320 

Compression  of  the  brain 

221 

Confectionary 

180 

drops 

182 

sugar,  to  prepare  for  candying 

180 

to  candy 

ib 

candied,  to  colour      . 

182 

barley,  to  make 

181 

candy,  white,  do 

ib 

loaf,  to  clarify 

ib 

coarse,  brown,  do 

ib 

to  improve  and  increast 

ib 

starch,  to  make 

ib 

bii  ch,  to  make 

ib 

pear 

ib 

grape           . 

i* 

devices  in                      . 

182 

bon-bons,  to  make 

181 

ginger,  to  candy                     . 
horeiiound,  do                        . 

ib 

ib 

orange-peel,    do 

ib 

lemon-peel,   do 

ib 

whipt  syllabub,  to  make 

182 

solid     do                do            . 

ib 

snow  balls                do 

ib 

capillaire                 do 

ib 

chocolate  drops      do 

ib 

orange  flower  do    do 

ib 

cottee  do                  do 

ib 

peppermint  do       do 

i^i 

clove  do                   do 

ib 

ginger  do                do 

ib 

liquorice  lozenges  do 

ib 

extract  of  do 

ib 

juice  of    do 

ib 

reRned      do 

183 

marmalade,  orange,  to  candy 

ib 

transparent,  to  make 

ib 

barberry 

ib 

quince 

ib 

Scotch 

ib 

jelly,  hartshorn     . 

ib 

currant,  and  black  currant 

ib 

calf's  foot     . 

413 

ivory 

249 

strawberry 

184 

goosebeiTy 

ib 

eream,  whipt 

183 

pistachio 

ib 

ice             .                  .                 . 

ib 

raspbeny 

184 

jam,  raspberry,  and  strawberry 

ib 

paste,  raspberry   . 

lb 

orgeat 

ib 

pate  de  guiraauve 

ib 

jnjiibes 

ib 

Damson  cheese     • 

ib 

omelette  soulHe,  (see  Culinary  Arts) 

ib 

Consen-alory,  to  make  a               . 

286 

Consuinpiion,  (see  Medicine)     . 

204 

tjontagious  disorders,  (see  Small  Pox,  Pu 

rid 

Fever,  Src.) 

air,  to  purify,  (see  Air) 

241  ' 

.?  B 

Contw;ious  disorders, 

air,  permanent  and  portable  apparatus 

to  purify 
preparation  of  acetic  acid 
aromatic  vinegar,  two  kinds 
balsamic  and  anti-putrid  vinegar 
Concussion  of  the  brain 
Contusioi.s 

Convulsions,  in  pregnancy 
Cookery 

to  boil  meats 
bake  do 

roast  do  , 

fry      do 
salt     do 
pickle  do 
regulate  time  in 
veal,  savoury,  to  make 
cake,  to  make 
clioice  of 
breast  of,  glacee 
shoulder,  en  galantine 
ragout  of,  cold 
to  carve 
fowls,  to  dress,  game  fashion 
wild 

choice  of 
qualities  of 
chicken,  au  soleil 
en  salmis 
aux  choux 
eggs  and  bacon,  artificial,  to  make 
pork,  loin  of,  Portuguese  way 
dry  devils 
olio,  to  make 
beefsteak  pudding 
leg  of,  to  pot 

a  la  mode 
en  bouilli        .  , 

en  malelotte  , 

en  daube 
tongue,  beef 's,  aux  champignons 
fish,  en  matelotte 
flounders 

terapins  .  "  . 

oysters  ,  , 

eels,  to  pot 
lobster  or  crab,  do 
duck,  olive  sauce  . 

sausages,  Ilologna,  to  make 
Oxford,  do     . 

Ep[)ing,         do    . 
savaloys,  to  make 

French  stew  of  green  peas  and  bacon 
brawn,  mock,  to  make 
fast-day's  dish 
omelette,  military 
onion 
French 
trumenty 

raspberry  dumplings 
cream  tarts 
pie,  pigeon,  giblet,  rump  ste£.K,  chick- 
en, rabbit,  raised  French,  raised  ham, 
raised  pork,  eel,  raised  Jamb,  per 
gord  .  .       168, 

pigeons,  en  compote 
pigeons,  aux  choux 
puff  paste 
short  crust 
paste  for  large  pies 

for  tarls 
potatoes,  to  keep 
to  steam 
hei-rings,  economical  use  »f 
sack  posset,  to  make 
ale        do        do 

M 


169—1 


434 

Cookery 

green  g\  io«c6t.  cy  cheese 
bread,  potatoe,  to  make 
potatoes,  frosted,  to  use 
broth  jelly,  to  make 


UNIVERSAL  RECEIPT  BOOK. 


sauces,  (see  Saaces) 

;  Soups) 
maccaroni,  to  make 


's.  ( 
s,  ( 


soups,  (see  Soups) 


2;ravy  cakes 

catsup,  tomata 
for  sea 

ragouts 
Cook's,   captain,   rules  for  preserving  the 

health  of  seamen 
Copper,  ores,  to  assay 

test  for 

blanched,  to  prepare 

to  detect  in  pickles  or  tea    . 

for  foils 

plated,  to  separate  silver  from 

plates,  to  free  from  grease 

to  secure  from  corrosion 
to  choose  for  engraving 
to  apply  varnish  to 

plate,  to  take  an  impression  from,  on 
plaster 
Cordials  or  compound  spirits 

general  rules  for  making 

anise-seed,  caraway,  cedrat,  cinnamon, 
strong  cinnamon,  citron,  clove,  cori- 
andef,  eau  de  bigarade,  gold,  lemon, 
lovage,  nectar,  noyau,  orange,  pepper- 
mint, ratafia,  dry  ratafia,  whiskey,  146- 

gout  do 
Corn,  Indian,  to  cultivate 

Etdvantages  of  reaping,  before  ripe 

to  secure  against  insects 
mice 

to  tread,  Virginia  manner 

to  clean  from  chaff,  by  fanners 
Corns,  treatment  of 

to  prevent 
Cosmetics 

Costiveness,  remedy  for 
Cotton,  to  bleach 
Coughs  and  colds,  remedies  for  (see  Catarrh) 

candied  horehound 

paregoric  elixir 

expectorant  pills 
Cough  mixture 

medicine,  Dr  Monro's 

simple  remedy  for 

to  allay  at  night 

chronic,  remedy  for 

in  aged  persons 

recent 

emulsions 

troublesome,  and  spitting  of  blood,  to 
allay 
Counterpanes,  thick  cotton,  to  scour 
Court  plaster 

Cows,  improved  mode  of  feeding 
Cow  feeder,  directions  to  the 

milch,  to  choose 

economy  of  a        . 
Crabs,  to  pot 

to  choose 
Cramp,  in  the  stomach 

in  bathing 
Crayons,  to  paint  in    . 

implements 

drawing  the  outlines 

painting  from  life 

posture  and  light 

features  of  the  face 

the  neck,  &c. 

draperies,  Sic. 


173 

ib 

ib 

174 

176 

172 

175 

176 

ib 

ib 

ib 

256 
6 

392 
12 

392 
5 

78 
ib 
79 

77 

412 

146 

ib 


-148 

240 

327 

329 

337 

ib 

316 

317 

234 

ib 

187 

238 

90 

236 

181 

236 

ib 

ib 

ib 

ib 

ib 

ib 

ib 

ib 

ib 

411 

98 

252 

356 

ib 

357 

ib 

166 

420 

205 

259 

56 

ib 

ib 

ib 

57 

ib 

ib 

SB 


Crayons,  coloured,  to  prepare  51 

arrangement  of  .  59 

carminated  lake,  for  .  .54 

for  drawing,  to  make  .  .           ib 

Cream,  qualities  of  .  .         402 

whipt,  to  make  .  .         '83 

pistacliio                 .  .  .           ib 

ice                           .  .  .           ib 

raspberry               .  .  ,184 

substitute  for        .  .  .        360 

painter's                  .  .  .25 

Creme  de  Barbades,  real  .  .144 

noyeau  de  Martinique  .         145 

d 'orange            .  .  .            ib 

Crickets,  to  destroy      .  .  .413 

Croup,  in  children,  remedies  for  .        249 

Crows,  to  banish  from  a  field  .  .        338 

Crucibles,  to  make       .  .  .         371 

Crumi)ets,          do          .  .  .178 

Cucumbers                     .  .  .         301 

to  cultivate            .  .  .        3(X) 

to  pickle                .  .  .185 

to  preserve             .  .  .187 

qualities  of   '          .  .  .         404 

Culinary  arts                 .  .  .163 

Currants,  qualities  of  .  .         404 

Curry,  to  make  a          .  .  .173 

powder                    .  .  .            ib 

Curwen's  mode  of  burning  surface,  soil  and  clay  322 

Gustards,  (see  Pastry)  .  .        178 

Cuts               .                .  .  .221 

Cuttings,  for  plants,  to  choose  .        289 

to  propagate  by    .  .  .           ib 

toinseit                  .  .  .         290 

to  manage               .  .  .           ib 

D. 

Daffy's  elixir,  to  prepare            .                .  252 

Dairy,  to  manage  a      .                .                .  356 

maid,  directions  to  .  .  ib 
Damsons,  to  preserve  .  .186 
Damson  cheese,  to  make             .                .184 

Dance  of  St  Vitus                          .                 .  2X4 

Daniel's  life  preserver                  .                 .  257 

Deafness  in  old  persons,  to  cure                  .  397 

Death,  sudden,  cautions  respecting             .  406 

Delft-ware,  to  make                                       .  if70 

Debility,  treatment  ol                   .                .  205 

Decanters,  to  clean                        .                 .  390 

Decline,  remedy  for  .  .  417 
Devils,  dry,  to  make  .  .166 
Diabetes                         .                 .                 .209 

Dials,  trans^iarent,  for  clocks      .                .  396 

Diarrhcua,  to  check                        .                 .  207 

various  remedies  for                   .  239 

Diet,  substances  used  in                .                 .  402 

qualities  ot  animal  and  vegetable  .  ib 
beef,  veal,  mutton,  lamb,  house  lamb, 
purk,  hams,  bacon,  goal's  flesh,  veni- 
son, blood  of  animals,  milk,  cream, 
butter,  cheese,  fowls,  turkeys,  wild 
fowls,  eggs,  fish,  oysters,  muscles, 
periwinkles,  bread,  pastry,  oats,  bar- 
ley, rice,  potatoes,  peas,  beans, 
salad,  spinach,  asparagus,  artichokes, 
cabbages,  turnips,  carrots,  parsnips, 
parsley,  celery,  onions,  garlic,  &c.  ra- 
dislies,  apples,  pears,  cherries,  plums, 
peaches  and  currants,  apricots,  goose- 
berries, strawberries,  cucumbers,  tea, 
coffee,  chocolate,                                i02 — 40 » 

Dietetic  com(iosition,  nutritious                  .  15. 

Digestion,  to  improve                   .                .  239 

Digestive  pills               .                 .  ib 

Dippel's  oil,  to  obtain                  .  l49 

Diseases  peculiar  lo  females  242 

I          hysteric  fits            .  ib 


INDEX. 


I>»seases  peeuUir  to  females 

hysteric  fits,  pills  for 

243 

debility 

ib 

fluor  albus,  or  ■whiter 

ib 

regimen,  &c. 

ib 

tonic  and  astringent  pills 

ib 

prevention  of 

ib 

immoderate  flow  of  the  menses 

ib 

astringent  fomentations 

ib 

laxative  mixture 

ib 

regimen,  &c. 

244 

green  sickness 

243 

regimen,  &c. 

244 

chalybeate  pills  and  draught  for 

ib 

tonic  draught 
tincture  of  iodine 

ib 

ib 

cessation  of  the  menses 

ib 

regimen,  &c. 

ib 

dropsy,  remedies  for 

244,  401 

voassting  during  pregnancy 

ib 

sickness  in  do 

•  b 

heart-burn 

ib 

head-ach 

ib 

hysteria 

ib 

costiveness  and  piles 

ib 

itchings 

ib 

swelling  of  the  feet,  &c. 

ib 

cramp 

245 

in  the  stomach 

ib 

distentioa  and  cracking  of  the  skip. 

ib 

of  the  veins 

ib 

incontinency  ot  urine 

lb 

restlessness  and  want  of  sleep 

ib 

convulsions 

ib 

the  milk  fever 

lb 

remedies 

ib 

regimen          .                , 

ib 

inflamed  breasts 

ib 

sore  nipples 

ib 

puerperal  fever     .                . 

ib 

remedies 

246 

regimen 

ib 

Oiseases  of  children,  (see  Children) 

ib 

Dislocations,  treatment  of 

225 

of  the  lower  jaw,  collarbone,  shoulde 

r, 

elbow,     wrist,    fingers,    &c.,    thigh 

, 

knee,  leg,  foot 

226 

Distemper,  red,  for  tiles,  to  make 

40 

in  badigeon,  to 

ib 

sea-green,  for 

38 

blue,  for                  •                 .                . 

ib 

olive,  for                .                 , 

ib 

to  paint  in              .                 .                . 

36 

white 

ib 

Distillation                    .                , 

138 

utensils  used  in 

ib 

to  preserve  flowers  for 

150 

of  compound  spirits 

145 

of  essential  and  other  oils 

148 

of  compound  waters 

151 

[Kstilleries,  fires  in,  to  extinguish 

140 

Dogs,  purging  ball  for 

274 

ointment  for  the  mange 

ib 

best  breed  of,  for  shooting  game 

417 

to  know  the  age  of,  to  six  years 

ib 

liniment  for 

274 

mercurial  do  for  red  mange 

ib 

mild  ointment  for 

ib 

lotion  for               .                .                . 

i'o 

distemper  in          .                 . 

ib 

Doses,  medicinal          .                 . 

2G4 

Domestic  economy 

355 

Dover's  powders 

250 

Dram,  under,  to,  clay  lands 

347 

to,  lands 

343 

DcaFa-drinking,  to  remedy  efiects  of 

408 

Draming,  pit                .                 .                , 

348 

Draining  land,  Bailey's  plan  foi 

Drains,  main,  to  construct  . 

to  fill 
Draperies,  &c.  to  paint  . 

Draw,  to,  in  water  colours 

on  glass  and  on  stone  . 

Drawings,  to  preserve  . 

to  vamisli  .  . 

■water  colours  used  in 
gloss  on,  to  prevent 
black  lead  pencil,  to  preserve 
to  copy 

in  crayons,  to  fix 
Drawing  pencils,  artificial  black-lead 
English,  to  make 
crayons 
Dresses,  mourning,  to  free  from  stains 
Drop,  the  black,  composition  of 
Dropsy         .  .  , 

of  the  chest 
of  the  belly 
Drowning,  preservation  from    . 
assistance  in  .  . 

to  extricate  from  broken  ice 
suffocation  by 
removal  of  the  body 
free  circulation  of  fresh  air 
number  of  assistants  . 

inflation  of  the  lungs 
warm  fomentations 
fumigations  and  clysters 
warm  bath  .  , 

agitation 

administration  of  cordials 
bleeding,  &c. 
Duck,  olive  sauce 
Dumplings,  raspberry 
Dung  beds,  to  form 

to  increase,  by  soiling  . 

Dutch  drops,  to  obtain  , 

Dyeing,  in  all  its  varieties 

mordants  for         .  , 

to  choose  and  apply 
use  of  alum  as  a  mordant    . 
acetite  of  alumina     . 
white  oxide  of  tin     . 
red  oxide  of  iron 
tan,  inc. 

to  determine  the  effects  of  various  mor- 
dants on  colours 
to  determine  the  effects  of  various  waters 

on  colours 
to  render  colours  holding    . 
chemical  blue  and  green,  for,  to  mak 
colours  for,  to  discharge     . 
to  discharge  cinnamons,  greys,  &c.  when 

dyed  too  full 
materials,  to  purchase  for    . 
to  make  solution  of  tin  in  aqua  regia 
to  make  muriate  of  tin         . 
to  prove  the  colours  of  dyed  stuff's 
to  prejjare  realgar  for 
Dye,  to,  woollen  cloths  and  wool,  blue 
to  re-dye  the  colours  of  garments 
to  alum  silks 
to,  silk  blue 
cotton  and  linen  bloe 
yellow 

to,  woollens  j-ellow 
silks 

linens  and  cottons 
to  fix  a  mineral  yellow  on  wool,  silk,  cot- 
ton, hemp,  &c. 
red 

woollens  red,  crimson  and  scarlet 
to  carry  the  colour  into  the  body    )f  the 
cloth 


433 

348 
ib 
ib 
64 
49 
67,  68 
54 


86 


136 


UNIVERSAL  RECEIPT  BOOK. 


Dre,  silks  red,  crimson,  &c.  to 

iinens  and  cottons  rei",  scarlet,  &c 

olack 

to,  woollens  black  .  • 

silks 

cottons  and  linens 

wAol,  &C.  brown 

compound  colours 

different  shades  of  green    .  • 

violet,  purple  and  lilac 

olive,  orange  and  cinnamon 

grey,  drab  and  darK  brown 

black  upon  cotton,  linen  and  mixed  jjoods 

olives,  bottle-greens,  purples,  browns, cin- 
namons, or  snuffs 

crimson,  red,  orange,  or  yellow 

cotton,  wool,  and  silk,  wiib  Prussian  Mue 

Raymond  blue 

shades  of  colour,  to  graduate  from  Prus- 
sian blue 

to  precipitate  acetates  of  lead  and  copper 
on  wool,  silk,  and  cotton 

cotton  cloth,  black 

■wool,  a  permanent  blue  colour 

to  produce  the  S^fiss  red  topical  mordants 

silks  and  satins,  brown,  in  the  small  way 

fawn  colour  drabs 

silk  shawls,  crimson 

silk,  lilac 

thick  silks,  satins,  silk  stockings,  &c.  a 
flesh  colour 

silk  stockings,  black 

straw  and  chip  bonnets,  blai^k 

ti'tto  bonnets,  brown 

to  i-emove  the  stain  of  light  colours  from 
the  hands 

black  cloth,  green 

calico  printing 

lo  apply  the  mordants 

slufis  for  calico  printing 

to,  calico,  yellow 

to,  nankeen,  yellow 

red,  blue 

lilac,  brown,  green 

to  mix  the  solution  of  tin  with  indigo 

calico,  dove  colour  and  drab 
different  colours 

to  prepare  a  substitute  for  gum  used  in 
calico  printing 
Dyeing,  calico,  process  of 

madder,  colouring  principle,  to  separate, 
new  process  for 

anatto  for,  to  prepare 
use  of         . 
to  choose 

litmus  for,  to  prepare 

bastard  saffron  for 

Vitility  of  sheep's  dung  for 

woad  for,  to  prepare 

indigo  for,  to  prepare 

carmine  for,  do 

matter  from  potato-tops 

carpets 

hats,  process  of  . 

wood  for,  to  prepare 

blue  turnsole  for 

miscellaneous  receipts  for 

to»  red  hair  black 

hair,  to  change  the  colour  of 

bristles  or  feathers,  green 
blue  and  red 

hcrse-hair 

gloves 

white  gloves,  purple 

gloves  resembliiig  Limerick 

bone  and  ivory,  red 

black,  green  . 


Dyeing,  bonp,  purple,  yellow,  and  blue     ,  dS 

oak,  a  mahogany  colour       .  .  93 

ebony,  black         .                 .  .  ib 

beech  wood,  a  mahogany  colour         .  ib 

musical  instruments,  crimson  .  ib 

purple  .  ib 

box-wood,  brown                  .  .  ib 

wood,  silver  grey                 .  .  ib 

bright  yellow            .  ,  ib 

green          .                 .  .  ib 

red  .  .  .lb 

purple        .                 .  .  ib 

fine  blue     .  •  ib 

paper,  or  parchment,  yellow  .  ib 

crimson,  green          .  .  ib 

orange,  purple           .  .  ib 

horn,  tortoise-shell  colour  ,  94 

of  different  colours  .  ib 

Dyspepsia                      .                 .  .  205 

Dysentery                      .                 .  .  206 

Ducks,  choice  of          .                 .  .  'V26 


Ear,  inP.ammation  of  the,  remedies  for    .         202 

accumulation  of  wax  in  the  .  ib 

extraneous  bodies  in  the,  to  extract   .         234 

Ear-ache,  Indian  cure  for  ,  .         397 

Earths  and  ores  containing  gold,  to  assay  9 

Eau  de  Barbade  .  .         144 

sans  pareil  >  •  .151 

divine  .  .         144 

de  bigarade  .  .  .         14G 

de  luce  .  .  .         25U 

de  cologn*'  .  .  ,187 

de  meliss«  des  carmes         .  .  ib 

de  bouquet  .  .  .188 

Economj',  rural  and  domestic      ,  .         356 

Edge-tools,  from  cast  iron  and  steel  .  21 

Eels,  to  pot  ...         166 

pie  ...         169 

Eggs,  glare  of  .  .  .53 

and  bacon,  artificial  .  .         165 

to  I  reserve  .  .  360, 394 

qualities  of  .  ,  .  403 

Electrical  ma^-hinery,  cushions  of,  alloy  Jor         11 

Elixir,  Daffy's  .  .  .         25'2 

Elephant's  m'.lk,  to  prepare        .  .         )44 

Embroidery,  to  clean  .  .         100 

Embrocation,  for  tooth-ache  and  rheumatism    413 

Emissions,  involuntary  .         210 

Enamelling,  act  of       .  71 

the  fliix  .  .  .73 

Enamel,  to,  dial  plates  .  .  72 

purple,  used  in  mooaic         .  .  ib 

while,  for  porcelain  .  .  ib 

for  metals  and  fine  work  .  ib 

new,for  porceiain  .  ,  ib 

"ed  (rich),   black,    brown,    blue,   green, 

olive,  purple,  rose-coloured,  yellow,         73 

modes  of  application  .  .  ib 

Enamels,  opaque,  to  prepai'e      .  .  72 

materials  for  .  ilj 

coloured,  cautions  in  making  .  74 

general  method  of  making  ib 

black,  wiih  platina,  to  obtain  .  ib 

called  Niello,  to  make  .  .  ib 

to  paint  in  .  .  .  ib 

encaustic  painting,  compound  for  eolours    49 

Engrave,  to,  on  stone  .  .  66 

on  wood  .  .  .79 

on  copper  .  .  .76 

on  chiar'  oscuro  .  .80 

in  aito  relievo       .  .  .76 

in  mezzo  tinlo      .  .  .79 

in  a(|ua  tinta         .  .  ,  ib 

on  precious  stones  .  .80 

on  steel  .  •  il» 


INDEX. 


437 


Gngi-aving                                       ' 

75 

1   Farriery 

ditfiTciit  modes  of 

ib 

cows,  inflammation  of  brain, 

method  of  cure  279 

to  clionse  copper  for 

79 

hoven,  or  blown  in,  to  cure          .            ib 

e'cliinp; 

75 

do  cordial  drink 

ib 

niat-;riHls 

ib 

swimming  in  the  head 

to  cure     .           ib 

to  Iny  on  ,he  ground     . 

ib 

sudorific  drink  for 

280 

to  tt  ace  the  outlines 

ib 

horses,  jjurgative  ball  for 

269 

directions  tor 

ib 

do  drinks 

ib 

to  eat  ir.  the  work 

ib 

cough  drink  for 

ib 

on  glass 

80 

anbury  or  wart 

266 

tools,  to  whet  and  temper  the  gr 

aver            76 

staggers 

ib 

to  hold  the  graver 

iL 

loss  of  appetite 

ill 

to  lay  the  design  upon  the  plate 

ib 

inflamed  bladder 

ib 

Itenihraiidi's  white  varnish  for 

r-T 

blood  spavin 

ib 

Callot's  soft 

!       ii) 

blistering  ointment 

il; 

Salmon's 

ib 

bone  spavin 

ib 

Parisian 

ib 

bols 

266,  il2 

Lawrence's              .                   •• 

ib 

worms,  symptoms  of 

266 

Le  Hosse's  hard 

78 

remedies  for 

ib 

to  blacken  the  varnish 

ib 

inflammation  of  the  b 

owels                    ib 

soft,  to  lake  off     . 

ib 

broken  wind 

ib 

hard,  do 

ib 

knees 

ib 

to  prepare  box-wood  for 

ib 

burns  or  scalds 

ir) 

Engravings  on  glass,  to  transfer 

69 

canker 

.        267 

Epilepsy 

213 

liniment  for 

.            i^ 

Eiysipelas     . 

215 

capped  hocks 

ib 

mercurial 

ib 

cold 

ib 

Essence  of  cedrat 

148 

convulsions 

ib 

lavender 

ib 

cough 

ib 

neroli 

ib 

ball  for 

ih 

to  obtain 

391 

corns 

ib 

Essential  oils,  (see  Oils) 

ib 

curb 

ib 

Etch,  to,  upon  glass                        . 

80 

cracked  heels 

ib 

Ether,  to  make 

141 

the  gripes 

ib 

Evil,  the   king's 

212 

draught  for 

ib 

Exercise,  advantages  of                . 

261 

diabetes 

ib 

ridiiig  and  walking               , 

ib 

ball  for 

ib 

after  meals 

ib 

eyes               ,                , 

ib 

ditfercnt  kinds  of                  . 

ib 

eye  water 

ib 

standing  and  sitting               . 

ib 

film  or  cataract 

ib 

Eye  waters                      .                 , 

235 

farcy 

ib 

lids,  inflamed,  remedy  for 

ib 

grease 

ib 

siglit,  to  preserve  the 

202 

toundered,  feet 

ib 

inflammation  of  the               . 

201 

hoof  Dound 

ib 

sore,  original  receipt  for      . 

405 

lampas 

ib 

laxity 

ib 

F. 

inflammation  of  the  lur 

igs            .         268 

Fainting  fits 

213 

mallenders 

ib 

Fallow,  to  conduct  a 

313 

mange            .                 , 

ib 

quantity  of  dung  for 

319 

molten  grease 

ib 

time  of  spreading  do 

ib 

poll  evil 

ib 

intermediate  dunging  for 

ib 

poultice 

ib 

Pamished  persons,  to  restore 

407 

cjuiltor 

ib 

Fans,  for  cleaning  corn                . 

317 

ring  bone 

ib 

Fasting  day's  disii,  to  make 

169 

sand  crack     . 

•  ib 

Farriery 

264 

composition  for 

ib 

cattle,  wounds  in  to  cure 

ib 

sit-fasts 

ib 

adhesive  plaster 

265 

sallenders      .                 , 

ib 

bandages 

ib 

strains 

ib 

sores  and  bruises 

ib 

strangury       .                 , 

ib 

ointment  for 

ib 

strangles 

ib 

green 

ib 

tlirush 

ib 

treatment  of                    . 

275 

vives 

ib 

food  and  regimen          . 

265 

wind  galls     . 

ib 

ahfcess            .                , 

ib 

wounds 

ib 

bleeding  in  general 

264 

bleeding 

ib 

distemper  among 

274 

fulness   .f  blood 

269 

«ows,  'ar  water  for 

ib 

laxative,  kc.  powder    . 

ib 

garget  in,  to  cure 

ib 

purging 

ib 

red  water  in,  to  cure     , 

ib 

to  prepare  for  physic    . 

ib 

scouring  in,  to  cure 

ib 

to  check  v^ver  purging 

ib 

swelled  with  green  food 

ib 

cough  drink 

ib 

treatment  of 

275 

purgative  drink  for 

\h 

colds  of  every  description  in, 

to  cure  278 

fever  hall  for 

ib 

purging  drink  for 

lb 

fevers,  powerful  mixtui 

•e  for       .         270 

neat,  to  cure  the  jaundice  in 

279 

inflammiitory  fever,  di-i 

nk  for      .            i!) 

iaflammatien  of  the  brain 

ib 

jaundice,  purging  ball  t 

or             ,            ib 
2  Jv^  3 

438 


UNIVERSAL  RECEIPT  BOOK. 


farriery 

horses,  jaundice,  restorative  balls  after 
broken  wind,  pectoral  balls  for 
surfeit,  mange,  gtc.  alterative  balls  for 
profuse  staleing,  restorative  balls  for 
astringent 

worms,  mercurial  balls  for 
drink  for 
purging  ball  for 
stomach  drink  after  expulsion 
the  staggers,  bails  for 
convulsions,  clyster  for 
gripes  in,  to  cure 

further  treatment 
surfeit,  or  bad  coat  in,  to  cure 
urine,  balls  for 
feet,  to  cure  diseases  in 

preventiim 
lameness  in,  remedy  for 
thrush  in  the  feet,  to  cure 
shoeing,  in  wintei 
to  prevent  the  feet  from  balling  with 

snow 
the  mange,  ointment  for 

liniment  for 
eye  water  for  . 

inflammation  of  the  lungs 
sprains,  embrocation  for 
bracing  mixture  for 
bleeding,  paste  to  stop 
scratched  heels,  ointment  for 
greasy  do  do 

strains  in  different  parts 
embrocation  for     . 
canker  in  the  mouth,  mixture  for 
Feathers,  to  cleanse  frjra  animal  oil 

to  dye,  green,  blue,  red 
Feet,  to  keep  them  dry 

cold,  to  prevent,  at  night     . 
Females,  cautions  to,  whose  clothes  catch  fire 

diseases  peculiar  to 
fermentation  by  various  means 
of  yeast,  to  manage  . 

to  accelerate 
to  check  a  too  rapid 
vinous  •  • 

spirituous 

of  wine,  to  stop  the  • 

Fever,  simple,  inllaramatory      . 
intermittent  .  • 

remittent  .  . 

bilious 
typhus 

putrid  .  . 

hectic  .  • 

scarlet  . 

milk  .  . 

puerperal  .  • 

Figs,  dried,  to  improve  • 

Filberts,  to  preserve  . 

Filtering  bag,  to  make  a  • 

Fining  of  wines 

S|)irits 
Finings,  to  make  and  apply 

of  white  wines  and  spirits,  toiorce  down 
the 
Fires,  recent,  to  extinguish 
to  escape  from     . 
in  distilleries,  to  extinguish 
to  prevent  and  escape  from 
to  escape  from  . 

in  steam-boats      .  . 

in  theatres  .  . 

to  extinguish  in  chimneys 

effectually 
m  manufactories,  security  against 
*n  hay  stacks        .  • 


27(1 

ib 

ib 

ib 

269 

2"0 

ib 

ib 

ib 

ib 

ib 

ib 

271 

272 

ib 

ib 

ib 

ib 

273 

ib 

lb 

ib 

ib 

ib 

ih 

ib 

ib 

ib 

ib 

ib 

ib 

ib 

ib 

398 

92 

262 

407 

408 

242 

118 

108 

ib 

ib 

123 

ib 

133 

198 

199 

ib 

ib 

200 

ib 

ib 

215 

245 

ib 

412 

30C 

137 

423 

143 

136 

ib 
395 

ib 
liO 

ib 
395 
400 
401 
408 

ib 
409 

ib 


Fish,  qualities  of 

Fish  bones,  remedy  on  swallowing 

en  matelotte,  (see  Cookery) 
P'istula 

Flatulency,  remedy  tor 
Flax,  to  cultivate         .  . 

to  i)i'epare  the  ground  for     . 

quantity  of  seed  for 

seed,  to  save  the 

mode  of  watering 

dressing,  Lee's  invention  for,  &c.  &c. 

new  discovery  fjr  preparing 
Flies,  to  remove  from  rooms 

to  prevent  from  settling  on  animals 
Flounders,  with  cream 
Flour,  paste,  to  make 

new  seconds,  bad,  to  improve 

to  preserve " 

moist,  to  correct 

chalk  in,  to  delect 

to  restore  and  improve 
Flowers,  for  distillation,  to  preserve 

to  preserve 

to  grow  in  winter 

to  remove  in  summer 

bulbous,  to  hasten  the  blowing  of 

faded,  to  restore 

to  dry 

to  paint  in  water  colours 
Flower,  sun,  to  cultivate 

to  economize  tne  . 

seeds,  to  preserve  . 

Flute  key  valves,  alloy  for 
Flux  .  .  . 

remedy  for 

metallic  composition  of        . 

crude  or  white,  black 

Cornish,  reducing  . 

refining  . 

Foils,  to  prepare 

copper,  for  • 

to  whiten 

for,   crystals,   pebbles,  &c.  to  give  the 
lustre  of  diamonds 

to  colour 

liquid  for  silvering  glass  globes 
Food,  animal  and  vegetable,  to  preserve 

animal  atid  vegetable 
qualities  of     . 
Fowls,  treatment  of    . 

qualities  of 

choice  of  .  . 

game  fashion 

wild 

do  to  catch  . 

Fractures,  of  the  nose,  jaw,  collar  bone,  arm, 
fore-arm,  wrist,  ribs,  thigh,  leg,  knee- 
pan,  foot  .  .  223- 
Freezing  mixture  . 
Fresco,  to  paint  in  . 
Friction 

Frost-bitten  parts,  treatment  of 
Fruits,  time  for  gathering 

orchard,  to  gather 

green,  to  preserve  . 

ripe       ... 

various  sorts  of    . 

to  store  .  . 

to  preserve  in  brandy  . 

for  carriage,  to  pack  . 

to  paint,  in  water  colours     . 
Frumenty,  to  make      . 
Fuel,  cheap,  to  make  . 

Fulling  cloths,  woollens,  &c. 
Fuller's  purifier,  &c.  (see  Bleaching) 
Furn;>ce,  portable,  to  use  a 

fixed,  to  build  a 


Furnace,  sand-heat,  to  make  a 
Furniture,  varnished, 'to  polish 

paste,  to  make      . 

oil 

ti  clean 
Furs,  to  preserve         . 


139 
31 

)b 

ib 

389 

387 


406 
27 
ib 
219 
310 
291 
284 


Gall  stones,  to  remove  . 

Gallipot  varnish,  to  make 

mastic,  for  grinding  colours 

Ganglion  . 

Gardeners,  practical  directions  to 

Gardens,  to  water        . 

to  choose  the  best  soil  for  . 
to  prepare  hot  beds,  composts  and  ma- 
nures for  .  .  •  2S5 
to  form  dung  beds  for  .  .  ib 
to  make  composts  for  manure  .  ib 
mould  .  .  .  ib 
plants  .  .  ,286 
to  prepare  composts  for        .  .           ib 

(ias,  to  make,  from  coal  tar         .  .         391 

General  rules  for  preserving  health  .  260 
Sir  R.  Phillips's  rules  .  .  ib 
Dr  Boerhaave's  do  .  .  ib 
air  .  .  .  .  ib 
clothing  .  .  ib 
ventilation  of  churches  .  .  ib 
of  houses  .  .  .  ib 
burying  in  churches  .  .  261 
fumigation  .  .  ,2^1 
noxious  vapoars  .  261,  407 
to  dissipate  do  in  wells  .  .  261 
to  protect  artisans  from  effects  of  char- 
coal •  .  .  ib 
to  prevent  ill  effects  from  lamps  .  ib 
to  disinfect  articles  from  the  plague  ib 
ID  protect  gilders  from  mercury          .  ib 

Geneva,  English,  to  make           .  .         143 

Gentian  water,  compound           .  .153 

Gild  glass  and  porcelain,  to        .  .          14 

leather,  to              .                 .  .15 

■writings,  drawings,  &c.  on  parchment  ib 

edges  of  paper,  to                 .  .           ib 

silk,  satin,  ivory,  &c.  by  hydrogen  gas  ib 

on  wood,  with  oil,  to             .  .           ib 

by  burnishing,  to                   .  .           ib 

copper,  &C0.  by  amalgam,  to  .          16 

steel,  to                 .                 .  .            ib 
copper,  so  as  to  be  rolled  out  into  sheets      ib 

in  colours,  to        .                 .  .17 

iron,  or  steel,  with  a  solution  of  gold             ib 

by  dissolving  gold  in  aqua  regia,  to    .  ib 

bv  amalgamation,  to            .  .           ib 

«irilding        .                 •                .  .14 

golil  powders  for                  .  .16 

Grecian                  •                 .  .17 

mordant  varnish  for              .  .          2S 

metal                     .                .  .12 

for  common  jewellery  .           ib 

Gin,  to  prepare,  ds  in  Holland    .  .        142 

rectification,  in  Holland       .  .           ib 

Ginger  beer,  to  make                   .  .         156 

powders                 •                 .  .         392 

drops                      .                 .  .         182 

bread,  plain           .                 .  177,  413,  Sec. 

to  candy                 .                 .  181 

61ms  and  porcelain,  to  paint  and  stain        .  68 

to  cement               •                  .  .          105 

to  draw  on             .                 .  .69 

globes,  liquid  foils  for  silvering  c          11 
to  ornament,  in  imication  of  engraving       375 

to  break,  in  any  required  way  .         376 

to  varnish               .                  .  .33 

to  etch  upon           .                  .  ,80 
M  tnple  method,  as  applied  to  thermometers  ib 


INDEX.  4^1 

Glass  jars,  to  make  them  resemble  China  3ti 

to  manufacture      .                 .  376 

for  looking-glass  plates         .  .  377 

crown  or  best  window           .  ,  ib 

cheapei  kind  of  ditto             .  •  ib 

common  or  green  window    .  .  ib 

best  phial               .                 .  .  ib 

common  do            .  .  ib 

green,  or  bottle     .  ,  ib 

with  scoria      .  .  ib 

the  most  perfect  flint            .  ,  ib 

clieaper  composition  of        .  .  ib 

best  German  crystal              .  .  ib 

to  anneal                                  .  .  ib 

to  polish  and  grind                .  .  ib 

to  make  frit  for                      .  .  ib 
to  bring  pearl  ashes  to  the  highest  degree 

of  purity            .                 .  .  379 
to  purify  pearl  ashes  for  the  manufacture 

of  mirrors         .                 .  .  ib 

and  pastes  to  imitate  precious  stones  ib 

best  and  hardest  for  receiving  colour  ib 

softer               .                 .  .  ib 

soft,  for  receiving  colours     .  ib 

hard,  of  a  full  blue  colour            *  .  ib 

paste,  of  do           .                 .  .  380 

hard,  resenr.Wing  the  sapphire  .  ib 

cheaper  do             .  ib 

paste,  resembling  the  sapphire  .  ib 

hard  do,  by  means  of  smalt  .  ib 

hard,  resembling  eagle  marine  .  ib 

paste  for  do            .                 .  .  ib 

hard,  of  a  gold  yellow  colour  .  ib 

paste  for  do           .                 .  ib 

hard,  resembling  the  topaz  .  ib 

paste  do                  .                 .  .  ib 

resembling  the  chrysolite    .  .  ib 

paste   do                .                .  .  ib 

hard,  resembling  the  emerald  .  ib 

paste  do                  ...  ib 

hard,  of  a  deep  purple  colour  .  ib 

paste  do                  .                 .  .  ib 

hard,  resembling  the  amethyst  .  ib 

paste,  do                 .                 .  .  ib 

resembling  the  diamond  .  ib 

hard,  perfectly  black             .  .  ib 

paste  do                  .                 .  .  ^81 

white  opake            .                 .  .  ib 

paste  of  an  opake  whiteness  .  ib 

of  do,  formed  by  arsenic      .  .  ib 
hard,  or  paste,  formed  by  calx  of  tin   or 

antimony  .  .  .  it» 
semi-transparent  white,  and  paste  resem- 
bling the  opal  .  .  ib 
fina  red,  resembling  the  ruby  .  ib 
paste  do  .  .  .  ib 
cheaper  do  .  .  .  ib 
hard,  resembling  the  garnet  ib 
paste  do  .  .  ib 
hard,  resembling  the  vinegar  garnet  .  ib 
paste  do  .  .  .  ib 
fictitious  or  counterfeit  lapis  lazuli  .  ib 
resembling  red  cornelian  .  .  382 
paste  do  .  .  .  ib 
hard,  resembling  white  cornelian  .  ib 
paste  do  .  .  .  ib 
hard,  or  paste,  resembling  the  turquoise 

stone                  .                .  .  ib 

brown  Venetian,  with  gold  spangles  i 

Glands,  inllamed  .  .  .21 

Glasses,  optical,  to  polish            .  379 

Glaziers,  cautions  to                     .  .  242 

Glazings  for  earthen  ware,  &c.  (see  Pottery)    S72 

(ileet              ...  210 

Gloves,  to  tan  skins  in  white  for  282 

to  cleanse,  without  weUing  .  100 

to  dye,  diiferent  colours  .  93 


440 


UNIVERSAL  RECEIPT  BOOK. 


Gloves  K)  wqsn  gentlemeu's 
Glue,  portable,  to  make 

to  resist  nioislure 

y^rclimeiit  . 

strotis;  compound 

isinglass  .  • 

Laplander's 
Goal's  flesh,  qualities  of 

skins  in  oil,  to  prepare 
Godfrey's  cordial  for  children     . 
Goitre 
<3old,  ores  and  earths  to  asspy     . 

mixed  with  pyrites,  humid  assay  of 

solder,  to  \)repare 

viih  platinum,  useful  alloy  of 

ring,  to  prepare 

from  35s.  to  40s.  per  oz. 

Maiiheim  :r  similor 

chemical  test  for 

powders,  for  gilding,  to  prepare 

to  dissolve  in  aqua  regia 

amalgam  of,  in  the  large  way 

yellow,  to  heighten  the  colour  of 

green,  do 

red,  do 

to  separate  from  gilt  copper  and  silver 

cordial,  to  make 

liquid,  for  vellum  painting 

or  silver,  ground  for 

lace,  to  clean 
Goose,  choice  of 
Gout,  remedies  for 

rheumatic 

Chelsea  pensioner's  remedy  for 

cordial,  to  make 

Poit  land  powder  for 

lotion 

Praiiier's  cataplasm  for 
Gonorrhuja 
Gooseberries,  qualities  of 

to  preserve 
Gooseberry  cheese,  green,  to  make 
Grain,  to  preserve  from  vermin 

to  sow,  by  ribbing 

damaged,  to  correct 
Grass,  cut  for  hay,  to  manage 
Graft,  trees,  to 

Grafting  materials,  clay  to  pn 
cleft,  crown,  saddle,  sit 
root 

coffee  tree 

luting  for 
Grape  house,  mode  of  storing  a 
Grapes,  lo  mature 

to  [irt-vent  their  dropping  off 

to  i-el:.rd  their  sap 

to  protect  from  wasps 

to  prtserve 
Gravel  walks,  to  make 

treatment  of  the 

remedies  for  the 
Gravy  cakes 

Grease  spots,  (see  Scouring,  &c, 
Green  house,  to  make  a 
Grind-sloues,  to  make 
Grottoes,  to  embellish 

coral  for,  artificial 
Gruel,  water,  'o  make 
Gum  elastic,  to  dissolve 

benzoin,  oil  of,  to  obtain 
Gun  barrels,  to  brown 

powder,  to  make 

metal  . 


H. 


211, 


pare,    whip, 

e,   shouliler, 

'288, 


176, 
to  remove 


Kair,  honey  water  for  the 
red,  to  dye  black 


391 

38.5 

ib 

ib 

ib 

ib 

41 '2 

402 

282 

252 

213 

9 

ib 

13 

ib 

ib 

ib 

ib 

392 

16 

17 

ib 

18 

ib 

ib 

ib 

146 

53 

ib 

388 

426 

240 

401 

240 

ib 

ib 

212 

ib 

210 

404 

1S7 

172 

337 

326 

361 

340 

288 


289 
298 
418 
296 
297 

ib 

ib 
298 
310 
284 
208 
406 
415 
412 
286 
396 
395 

ib 
254 

33 
149 

31 
392 

12 


188 

92 


Hair,  colour  of,  to  change  the 

liorse,  to  dye         . 

powders 

for  wigs,  to  prepare 
Hams,  mutton 

to  salt 

pie,  raised 

([ualities  of 
Hangings,  to  restore     . 
Harrowing,  best  method  of 
Harrows,  to  construct 
Hartshorn  jelly,  to  make 
Hats,  to  dye 

to  preserve 
Hay  making,  best  mode  of 

Yorkshire  way  of 

cut  grass  for 

slacks,  to  save  from  fire 
Head-ache,  to  relieve 

in  bed 
Health,  preservation  of 

exercise,  riding  and  walking,  exercise 
after  meals,  kinds  thereof,  reading, 
wind  iiistrumctits,  friction,  getting  wet, 
Y)recautions  in  removing  from  a  hot  to  a 
cold  situation,  to  keep  the  feet  dry,  to 
prevent  cold  feet  at  night  261, 

to  prevent  the  efft  els  of  drinking  cold  li- 
quors wlieti  heated,  to  remedy  the  effects 
oldram  drinking,  lo  procure  sleep,  the 
air  baih 

to  preserve  the  eye  sight,  use  of  specta- 
cles .  .  262, 

cosmetics 

the  teeth,  picking  the  teeth,  tooth  pow- 
ders, loose  teeth,  foul  teeth,  cleansing 
the  teeth,  to  clean  and  preserve  the 
teeth,  diseases  of  the  teetli,  263, 

warts 

lo  pi  event  corns    . 
Heartburn,  remedies  for  .  205, 

Heat,  excessive,  or  strokes  of  the  sun,  to  guard 

against 
Heating,  to  preserve  animal  and  vegetable  sub- 
stances by,  in  well  closed  vessels     . 
Hedges,  thorn,  to  plant 

young,  to  protect 
Hedge-hog,  usefulness  of  the 
Hemp,  to  cultivate 

to  prepare  the  ground  for 

quantity  of  seed,  8ic.  for 

method  of  sowing 

afterculture 

process  of  grassing 

to  fix  a  mineral  yellow  on 
Herrings,  to  use  economically 

lo  cure 
Herpes 

Hiccup,  to  remove  the 
Hides,  or  skins,  to  tan 
Hip-joint  disease 
Hops,  to  cult. vale 

the  soil,&c.  for     . 

to  |)lant 

to  choose 

sea-ions  for  planting 

to  form  a  new  plantation  of 

ground,  to  take  up 

extra  works  for     . 

manure  for  the  culture  of 

to  pick,  dry,  bag,  dress,  pole,  tie,  gather 

gentian  root,  substitute  for 
Honey  water  for  the  hair 

to  manage 

to  take,  without  destroying  the  bees 

to  clarify 
Horehound,  candied  to  make 


94 
192 
395 
397 
186 
168 
402 
101 
315 

ib 
18S 

91 
391 
344 

ib 

ib 
409 
201 
408 
260 


202 


408 


263 
263 


264 

234 

ib 

239 

213 

394 

349 

ib 

337 

339 

ib 

ib 

ib 

ib 

ib 

84 

172 

359 

216 

205 

280 

213 

341 

ib 

ib 

ib 

ib 

342 

ib 

ib 

ib 

343 

304 

152 

366 

ib 

18i 


INDEX. 


44  < 


.lorn,  to  dye,  various  eolours      . 

94 

Horses,  dUseases  of,  (sec  Farriery) 

2f.-i 

rules  tbi  teedinoj  with  straw 

346 

sore  backs  of,  to  cuiti 

415 

infiillible  lotion  for  bruises  in 

lb 

sick,  to  make  drink 

41- 

to  bring  out  of  a  stable  on  fire 

391 

Hot  beds       .... 

28 

bouse,  [,iants  in     . 

201 

Horticulture 

28-1 

Hortus  siccus 

3S7 

Hooping  cough,  remedies  for      . 

249 

regimen,  &C. 

ib 

Hunger  am!  lliirst — to  restore  famished  person 

i  407 

cautions  respecting 

ib 

Hung.Hry  waters 

152 

husbiuiiii-y                     .                 .                 . 

311 

implements  of      . 

314 

Hydro\)iiobia                 .                 . 

222 

guaco,  in                 .                  .                  . 

398 

Hydrometer,  Fahrenheit's 

384 

Hysteric  fits 

242 

L 

lee,  to  make 

360 

from  a  powder,  to  procure 

ib 

cream,  to  make                      .                 . 

183 

housi-,  portable,  to  make  a 

359 

fcr  culinary  purposes,  to  produce 

ib 

Impotency 

211 

Inclosures,  to  foi-m 

349 

Indian  shields,  to  prepare  varnish  for 

35 

Indigo,  for  <tyeing,  to  prep'ire     . 

91 

Inflammation,  inordinate,  to  diminish 

231 

various  remedies  fir 

ib 

in  t!ie  bowels,  remedy  for    . 

206 

Inflanmatory  diseases,  treatment  of 

197 

Injuries,  external,  treatment  of                   , 

221 

ludigestiv)n  and  debility,  treatment  of 

205 

G.entian  wine 

238 

chalybeate 

ib 

stoniacliic 

ib 

powerful  tonic 

ib 

for  debility  of  the  stomach 

ib 

stomachic  aperient  pills 

ib 

tonic  draught,  in  cases  of  great  debility 

ib 

Dr  Bailey's  prescription  for 

ib 

Dr  Abernethy's     . 

ib 

Dr  Babifigton's 

397 

to  remove,  &c.  after  eating 

ib 

to  remedy  tlatrileiicy 

238 

niglilmare,  remedies  for 

ib 

hiccup 

205 

digestive  pills 

239 

to  improve  digestion 

ib 

to  restore  the  appetite 

ib 

aloetic  and  assaftBlida  pills 

ib 

heartburn 

ib 

Insects,  Slings  and  bites               , 

222 

Instruments,  musical,  to  stain      . 

93 

Interment,  preiaalure 

406 

laks,  ^c 

;93 

common  black 

ib 

shining 

194 

the  best 

ib 

indelible,  without  galls 

ib 

indestructible,  for  resisting  the  action 

corrosives 

ib 

powder,  the  best 

ib 

for  immediate  use 

ib 

a  fine   black,   for  common  use  and  the 

copying  press 

193 

ruhograi>hlc 

67 

exchequer,  to  make 

194 

red 

ib 

from  vermilion 

lb 

.     «»  F 

Ink,  red,  permanent    .                «  .        19.i 

green,  writing,  to  make       .  .           ih 

yellow                    .                 .  .           ib 

blue                         .                 •  ib 

copperplate  printer's             .  .           ib 

printer's                  .                  .  .            ib 

fine  black  printing                  .  .            ib 

best  do                    .                 .  .           ib 

good  common  do                   .  .           ib 

printer's  red          .                 .  .           ib 

blue         .                 .  .            ib 

perpetual,  for  writing  on  tombs,  &c.  it) 

Indian,  to  make                      .  .          196 

substitute  for                  .  .           ib 

for  printing  linen  with  types  .         393 

permanent,  for  marking  linen  .         196 

sympathetic           .                 .  196,  405 

nitro-muriates  of  gold  and  tin  .         196 

gallale  of  iron       ,                 .  .           ib 

nitro-muriate  of  cobalt         .  .            ib 

sympathetic,  various             .  .           ib 

to  prevent  from  freezing      .  .           ib 

to  prevent  mould  in             .  .            ib 

to  lake  out  spots  of              .  .         197 

to  make  new  writing  seem  old  .           ib 

to  wr'te  on  greasy  paper  or  parchment  ib 

to  restore  decayed  writings  .            ••' 
to  lake  impressions  from  recent  manuscripts  ib 

to  produce  a  fac-simile  of  writing       .  i!) 

substitute  for  copying  machines  .           ib 

to  co))y  writings                     .  .           ib 

to  take  r-it  writing                .  .         101 

Intestines,  inflammation  of          .  .         306 

Iron  ores,  to  assay        .                 .  .6 

humid  assay  of     .                .  .           ib 

to  plate                   •                 .  .18 

vessels,  to  tin        .                 .  .            ib 

ore,  to  reduce  into  malleable  .           20 

to  shingle  and  manufacture,  new  way  ib 

to  weld,  approved  method  .           ib 

common  hardening  of           .  .            ib 

polished,  to  preserve  from  rust  .         387 

case  hardening  of                  .  .20 

to  convert  into  steel  by  cementation   .  ib 

cast,  way  of  softening           .  .         399 

Isinglass  jelly,  to  make                .  .         254 

llch,  ointment  for         .                 .  216,  234 

Ivory,  to  gild                 .                 .  .15 

to  polish  and  soften               .  .           32 

ami  bone  black,  to  make      .  .           36 

to  paint  on             .                 .  .60 

for  miniatures,  to  prepare   .  .           ib 

to  cut  and  paste             .  .           61 

to  s-ketch  portraits  on           .  .60 

to  dye  various  colours           .  .           92 

mode  of  silvering                  .  .           93 


J. 

Jam,  raspberry,  to  make 

strawberry 
Japan  black 

Jasmin,  essence  de,  to  make 
Jaundice,  remedies  for 
Jaw,  locked 

Jessamine  water,  to  prepare 
Jellies,  (see  Coufeetionary) 
Jelly,  isiriglasa 

hartshorn,  currant,  &c.  hta. 

calves-foot 

ivory 

strawberry 
Jumbles 

Juniper,  compound  spirit  of 
Jujubes,  pate  de  . 

Joints,  cartilage  in       . 

wounds  of      . 


1S4 

ib 
39 
188 
205 
214 
151 
183 
254 
183,  184 
413 
249 
1S4 
413 
153 
184 
212 
«3 


442 


KNnnERSAL  RECEIPT  BOOK. 


K. 


Kail,  sea,  to  cultivate                   .  .  305 

Kid  skin,  to  prepare                    .  .  282 

Kidiit'vs,  ail  vin             .                 .  .  165 

iiiflaiiimHtion  of  the               .  .  208 

Knee-joint,  <lropsy  of                   .  .  212 

Knives  and  forlts,  to  clean            .  .  388 

KrumhoUz  oil,  to  procure           .  .  149 

Kiistitien's  metal  for  tinning       .  .  13 

L. 

ace,  to  wash               .                .  .97 
veils,  white,  to  clean            .  .  ib 
black,  do                        .  .  ib 
point,  to  clean  and  sta"<',h    .  .  ib 
gold  and  embroidery,  to  clean  .  S88 
Ijamb,  qualities  of       .                 .  .  402 
choice  of               .                .  .  426 
l^amps,  to  prevent  being  pernicious  to  asthma- 
tic persons        .                .  .  261 
to  trim  and  clean                   .  .  389 
to  prevent  smoking               .  .  395 
Land,  arable,  management  of    .  .  325 
seven  rotations  of  crops       .  .  ib 
to  apply  manures  to             .  .319 
pismires  on  grass,  to  prevent  increase  of  336 
10  destroy  slugs  on                .  .  337 
Lands,  clay,  to  underdrain         .  .  347 
to  drain                 .                 .  .  348 
pit  draining           .                 .  .  ib 
Bailey's  directions  for  draining  .  ib 
to  construct  main  drains  for  .  ib 
to  fill  drains  for                    .  .  ib 
.-.andscapes,  rules  for  painting  in  water  colours    56 
to  prepare             .                 .  .  ib 
to  sflect  the  colours  for       .  .  ib 
Lamp  black,  to  make  paints  from  .  36 
Lead  ores,  to  assay                        .  .  6 
in  the  humid  way                 .  .  ib 
Chinese  sheet,  to  prepare     .  .  18 
red,  to  make         .                 .  .40 
sub-acetate  of       .                .  .  39t 
!^aden-tree,  to  prepare  the         .  .  18 
liacker  for  brass,  to  prepare       .  .  27 
philosophical  instruments  .  ib 
gold  coloured,  for  brass  watch  cases,  iic.  ib 
of  a  less  drying  quality        .  .  ib 
Lackers  of  various  lints,  to  make  .  28 
Ijavender,  oil  of,  (foreign)  to  obtain  .  148 
spirit                      .                 .  .  153 
water,  to  prepare                   .  .  ib 
second  order                  .  .  ib 
for  immediate  use         .  .  ib 
perfumed                        .  .  io 
L,awns,  to  wash  and  starch          .  .  97 
Leather,  to  gild           .                 .  .15 
to  render  water  proof          .  .    30,  31 
chairs,  to  restcre  the  blackness  of      .  32 
sheep,  to  prepare,  by  dyeing  .  281 
morocco  to  manufacture  real  .  ib 
CO  convert  old  parctinent  into  .  283 
to  preserve  from  mould       .  .  £84 
to  curry                  .                 .  .  ib 
morocco  and  sheep,  to  dye  .  ib 
in  imitation  of  morocco,  to  manufacture 

from  South  American  horse  hides  282 

Russia,  to  manufacture         .  .  ib 

Leeches,  application  of                .  .  231 

Lemonade,  portable    .  .  .157 

Lemon  cordial,  to  make              .  148 

juice,  preser\-ation  of           .  ,  399 

peel,  to  candy       .  .181 

water,  to  prepare  .  .153 

leprosy,  lotion  for        .  ,  233 

Leprous  affections  of  ti.e  skin,  to  cure  .  ib 

Ijetters,  to  disinfect,  of  the  plague  .  261 

I  £y,  eapoKEceous  for  washing  ,  97 


Life  boat,  description  of  the 

safe,  and  reailily  constructed 
general  rules  for  preserving 
Light,  to  produce  instantaneous 
Lightning,  to  guard  against 
Lime,  to  burn,  without  kilns 

juice,  to  preserve  . 

Linen,  to  render  water  proof     . 

cloth  for  screens,  inc.  to  thicken 

to  remove  iron  moulds  from 

mildew  o«,  to  t«ke  out 

to  blf  ach 

and  cotton,  to  dye,  blue,  yellow,  red, 

let,  and  black 
washing  and  cleaning 
Liniment,  compound  soap 

of  ammonia 
Lip  salve,  rose  and  white,  to  make 
Liqueurs,  to  make 

anisette  de  Bourdeaux 
creme  de  Barbadoes,  real 
noyeau  de  Martinique 
d'orange  of  superior  flavour 
eau  de  Barbados 

divine 
elepiiant's  milk 
huile  de  Venus     . 
liquedilla 
marasquin  de  groseilles 

(French)  a  new  liqueur 
ratafia  de  angelique 
de  cafe 
cassia 
cerises 
chocolat 
grenoble 
noix  (brou) 
noyeau 
d'oranges  (ecorces) 

(fleurs) 
a  la  violette 
usquebaugh 
Liquid  paste,  with  drying  oil,  to  make 
Liquors,  cold,  to  prevent  bad  effects  of 
Liquorice  lozenges,  to  make 
extract  of,  to  make  . 

juice  of,  to  prepare 
refined,  to  prepare 
Lithogra|)hy 

to  print  designs  with  porcelain  plates 
to  a|)ply  it  to  wood  engraving 
to  take   impressions  on  paper   from 
signs  made  on  stone  . 

Lithographic  pencils,  to  make 
stone,  cheap  substitute  for 
ink,  Ihenard  and  Biainville's 
Litter,  straw,  as  applicable  to 
Litmus,  for  dyeing,  to  prepare 
Liver,  inflammation  of  the 
Looking  glasses,  to  plate 

btc.  to  clean 
Lob"iters  and  cTabs,  to  pot 

to  ciioose 
Looseness,  to  check     . 
Lovage  conlial,  to  make 
Lozenges,  liquorice     . 

black  pectoral 
Lumbago 
Lute,  to  make 
Luting,  for  grafting     . 


257 

25! 

2dC 

399 

406 

323 

399 

29,41 

29 

99 

100 

95 

T- 

84,85 

396 

250 

ib 

190 

144 

ib 

ib 

145 

ib 

144 

ib 

ib 

145 

ib 

ib 

ib 

144 

ib 

ib 

ib 

ib 

145 

ib 

ib 

ib 

ib 

146 

145 

29 

408 

182 

ib 

ib 

183 

66 


de- 


M. 

Afaccaroni,  to  make  a  dish  of 
Macaroons,  different  kinds 
Magnesia,  liquid  , 

Madder,  to  cultivate 
use  of  • 


175 

179,  415 

157 

34.'? 
S-'yi 


INDEX. 


443 


Mahogany,  to  take  stains  out  ol 

101 

Malt,  to  make 

lOf 

to  jjrind 

107 

to  (Jtternnir.e  qualities  of 

ib 

to  brew  four  bushels  of 

111 

liquor,  thick,  sour,  to  reco^ 

er             .         115 

to  vanm 

ib 

foxing  in,  t''  prevent  and  c 

are            .         116 

to  protect  from  electricity 

117 

to  bottle 

120 

Manganese  ore,  to  assay 

7 

luimid  assay  of 

ib 

Manheim  gold,  to  prepare 

1.3 

Manures 

317 

to  prepare 

ib 

to  manage  dung  upon  light 

lands         .           ib 

heavA 

{  lands      .           ib 

to  spread  d"ng     . 

318 

application  of,  to  turnips 

ib 

to  potatoes     . 

ib 

to  clayey  soils 

319 

quantity  of  dung  for  fallow. 

i               .           ib 

time  of  spreading  dung 

ib 

intErraediate  dunging 

ib 

to  increase  the  quantity  by 

soiling      .        320 

composts  for,  to  make 

ib 

Lord  Meadowbank'3    . 

ib 

to  convert  moss  into 

321 

use  of  lime  as 

ib 

application  of  marl 

ib 

shelly  land 

ib 

clayey  and  stone  marls 

ib 

alga  marina  or  sea  wee 

d               .        322 

burning  the  surface  for 

ib 

Mr  Cur  wen's  mode 

ib 

to  hui'n  moss  with  tlie  asiies 

ib 

use  of  peat  and  peat  ashes 

323 

coal  ashes 

ib 

to  aecompose  green  vegetab 

lesfor       .           ib 

use  of  bone 

324 

moss 

ib 

various  substances  used  as 

ib 

use  of  plaster  of  Paris 

Ib 

to  ap\)Iy  blubber  as 

ib 

application  of,  to  land 

325 

Manuscripts,  renovation  of 

394 

Maps,  wash,  colours  for 

53 

Maple,  sugar,  juice  of,  to  extra 

ct.without  in- 

juriiig  the  tree 

417 

Marble,  to,  the  edges  of  paper 

94 

covers  of  books 

ib 

to  clean 

100 

to  .lolour 

70 

to  stain,  red,  or  yellow 

ib 

to  give,  a  blue  colour 

ib 

to  prepare  brimstone  in  imi 

tation  of             ib 

Matting,  gold 

16 

Marine  s\ieucer,  description  of 

257 

Marmalade,  (see  Confectionary' 

183 

Mastich,  Greek,  or  maltha 

103 

Meadows,  to  water 

34S 

Measles 

915 

Measure  of  fluids 

2G4 

Measuring  glasses,  for  do 

ib 

Meats,  kc.  to  boil       .                 . 

103 

to  bake                  ,                 . 

ib 

to  roJiJt 

164 

to  boil                    .                 , 

ib 

to  tiy 

ib 

to  salt 

398 

to  jiickle 

399 

to  [(reserve  without  salt 

417 

to  choose 

424 

Medicines,  useful,  domestic 

250 

almond  milk,  to  prepare 

160 

dnimonia,  p';re  water  of 

253 

acetated        .                , 

ib 

Medicines,  useful,  domestic 

balsam  of  liiga     .  . 

Godbold's  vegetable 
of  honey  .  , 

beef  '^"a,  to  make 
camphor  mixture,  to  prepare 
chalk  do  ,  , 

cerate,  Turner's  , 

of  Spanish  flies  , 

co.'dial,  Godfrey's  , 

drop,  tlie  black     ,  , 

draught,  saline      . 

extemporaneous  eflTerveseing 
eau-de-luce 

elixir,  Dafi"y's        .  , 

gruel,  water,  to  prepare 
isinglass  jelly,  &c. 
liniment  of  ammonia 

compound  soap  , 

lozenges,  black  pectoral 

white  pectoral  . 

ointment,  sinzple  ^ 

of  hog's  lard 

basilicon  and  yellow  resinous 
mercurial 
opodeldoc,  cajeput  , 

panada,  to  make  , 

pills,  aloetic  and  myrrh        . 
compound  , 

assafcLtida  . 

Flummer's  . 

plaster,  adhesive 
court 

labdanura,  compound    . 
pitch.  Burgundy 
powders,  aloetic,  with  iron 
Dover's  sudorific 
Seidlitz 
salve,  lip,  to  mske 
sarsaparilla,  dedoction  of     . 

compound 
soup,  for  convalescents,  transparent 
squills,  oxymel  of 
syrup  of  ginger  . 

poppies  , 

squills 
violets 
tar  water 

tincture  of  benzoin,  compound 
catechu 
ginger 
guaiacum 

ammoniated 
Peruvian  bark 

Huxham's  , 

compound 

senna  .  . 

balsam  of  Tolu 
Medicines,  purgative,  (see  Purgative) 

for  worms,  (see  VVorms)    . 
Medlars,  to  preserve 
Melons,  irregular  growth,  to  prevent 

to  preserve 
Menses,  the 
Mercurial  ores,  to  assay 

sulphuretted 
Mercurial  disijase 
Mercury,  to  protect  gilders  from  the  injurious 

eflfects  of 
Metallurgy 

ores,  assaying  of  . 

roasting 
fluxes  for 
Cornish,  reducing  flux  for 

refining 
humid  asoay  of  . 

casts  from  copper  engravings 


444 


UNIVTiUSAL  RECEIPT  BOOK. 


Metallui*gy 

injection 

11 

for  cushions  of  electrical  inachinei^- 

ib 

for  vai  jishing;  figures 

ib 

watering  or  for  blanc  moire 

18 

metallographical   application    of    fusible 

alloys 

11 

Metals,  compound  or  alloys 

9 

mslal,  Balh,  to  prepare 

11 

brass 

ib 

solder  for  iron 

13 

bell,  to  prepare 

12 

bronze 

ib 

copper,  blanched           . 

ib 

yellow  dipping 

ib 

fusible  alloys 

10 

gilding 

12 

for  common  jewellery 

ib 

gun,  to  prepare 
Kustiiien's,  for  tinning 

ib 

13 

liquid  foils  for  glass  globes           , 

11 

pewter,  common 

10 

best 

ib 

hard 

Kb 

plated,  to  assay 

18 

platina,  mock 

12 

(queen's 

silver,  imitation  of 

9 

12 

solder  for  jewellers 

13 

plating 

ib 

solder,  common 

10 

hard 

ib 

soft 

ib 

for  steel  joints 

13 

specula  of  telescopes     . 

12 

tombac            .                .                . 

10 

red 

ib 

vhite 

ib 

tutania,  or  Britannia 

12 

German 

ib 

Spanish 

ib 

Engesiroom 

13 

tutenag 

ib 

type 

ib 

white 

10 

gold,  (nn^^)    . 

13 

from  35s.  to  40«.  per  oz. 

ib 

to  clean  all  sorts  of 

100 

Mezzotint,  to  engrave  in 

79 

Mildew  in  wheat          .                 ,                 . 

328 

to  remov2 

ib 

to  prevent 

ib 

Milk,  qualities  of        . 

402 

and  cream,  substitutes  for 

SGO 

and  butter,  to  free  from  the  turnip  flavour 

ib 

to  preserve 

383 

Miniature  painting 

60 

differeTit  articles  used  in 

ib 

choice  of  brushes 

ib 

Miniatures,  ivory  for,  to  prepare 

ib 

manner  of  sketching 

ib 

colours  to  be  employed  in 

ib 

in  sketching  a  female  hef.0 

ib 

use  and  advantage  of  body  colours 

1 

to  cut  and  paste  liie  ivory  for 

ib 

to  sketch  portraits 

ib 

use  of  magnifying  glass 

6? 

to  execute  light  hair  for 

ib 

to  represent  vel'ets  and  satins 

ib 

white  feathers 

ib 

to  gild  in  body  coloars         .                 . 

63 

linen,  lace  and  gauze 

ib 

p^-arls  on  the  flesh 

ib 

colours  used  in  sketching  fi')m  nature 

ib 

to  adjust  tlie  drapeiy 

64 

'0  execute  the  back  ground 

ib 

primitive  colours  imd  combinations     . 

ib 

Miniatures 

discovery  of  new  substances  .  64 

to  I;iy  body  colours  on  tiie  palette       .  65 

Mint,  oil  of,  to  procure  .  .  148 

Miscellaneous  receipts,  medicinal  .  231 

Morocco,  real,  to  manufacture  .  281 

red,  to  prepare    .  .  ,  280 

imitation  of          .  .  ,  282 

to  dye  .  .  .284 

Mosaic  gold  .  .  .9 

to  manufactui-e     .  .  •  !•* 

Moths,  to  drive  away  .  33" 

Mortars,  to  prepare     .  ,  .  103 

'impenetrable        ,  .  ,  ib 

Mortification                 .  .  .  230 

Mosquetoes,  bites  of  .  .  222 

Moss,  as  manure         .  .  .  324 

Mucilaginous  oils        ,  •  .  160 

Muffitis,  tomake          .  ,  .  178 

Mum,  to  make             .  .  .  160 

Mushrooms,  to  produce  ,  .  302 

to  pickle  .  .  .185 

Musical  instruments,  to  stain  .  .  93 

Mussels,  qualities  of  .  .  403 

Mustard,  to  cultivate  .  .  359 

Mutton,  qualities  of  .  .  402 

shoulder  of            .  .  .  ]65 

choice  of               .  .  ,  426 

to  carve  .  .  ,419 

Myrtle  water,  to  distil  .  151 


Napoleon's  pectoral  pilh             .  .  236 

Nectar  to  make              .                 .  .  146 

Editor's                  .                 .  .122 

Needbain's  portable  machine,  to  brew  by  113 

Neroli,  essence  of,  to  procure     .  .  148 

Netile-rash                     .                 .  .217 

Nickel  ore,  to  assay                      .  .  7 

in  the  humid  way  .  ib 

NightMare,  remedies  for  .  238 

cautions  respecting                 .  238,400 

Nitre,  strong  spirit  of                  .  .  156 

colourless                .                 ,  .  ib 

Noyeau,  to  make          .                 ,  .  147 

Nutmegs,  oil  of,  to  procure        .  .  148 

O. 

Oaks,  to  raise,  the  best  method  .  350 

to  dye,  a  mahogany  colour  .  93 

ebony  black               .  ,  ib 

Oats,  qualities  ol           .                 .  .  403 

varieties  of             .                  .  .  331 

to  jirepare  the  ground  for     .  .  ib 

qiwntity  of  seed  for               .  .  ib 

to  harvest               .                 .  .  ib 
for  horses,  to  make  them  prove  doubly 

nutritious 
bruised  .  . 

(idours,  unpleasant,  to  remove 
Oil  and  water  colours,  (see  Colours) 
Oils,  essential,  Sic. 

oil  of  anise-seed,  to  obtain 
caraway 
birch 


cajeput 

camomile 

cassia 

cmnamon 

clovei 

gum  benzoin 

ha''*shorn  rectifled 

Krumbolz 

lavender,  foreign 

mint 

nutmegs 


356 

418 

387 

35 

148 

ib 

ib 

149 

148 

ib 

ib 

ib 

ib 

149 

ib 

ib 

148 

ib 

ib 


.;ioua  'J-*.' 

INI 

Oils,  essential,  &c. 

oil  of  ;)ei)()crmint 

, 

148 

peimy-royal 

. 

iij 

pimento 

lb 

rhodium 

ib 

rosemary 

140 

rue 

ii] 

sassafras     . 

ib 

tar 

ib 

tlijrme 

ib 

turpentine 

ib 

recfified 

ib 

wine 

\v2 

wormwood 

149 

and  miici:ao;es 

,                , 

160 

oil  ;<'.liling  on  wood 

15 

ot    liiisei-.l,  to  mix    the 

mineral  sub- 

slanct'S  in 

48 

poppv,  to  give  it  a  dryin 

g  quality 

2'2 

sif.citive 

40 

fat 

22 

fiirnilure,  to  make 

31 

resinous,  diyinc; 

23 

fo."  watch-work,  &c.  to  prepare       32 

,  397 

Oils,  mucilaginous,  hcc. 

IGO  . 

oil  of  sweet  almonds,  to  m 

ike 

ib 

beech-nut 

ICl 

hazel-nut 

\f,0 

mace           . 

iij 

by  expression     . 

ib 

from  grape  stones,  to  extract 

IGl 

of  olives,  salad,  or  swee 

t 

IGO 

castor 

ib 

do  mixture 

2O0 

cruton              . 

lf)t 

rape                 . 

ib 

do  to  purify    . 

ib 

vegetahle,  to  purify 

ib 

punnpkin,  to  make 

ib 

Oils,  animal,  and  fats,  &cc. 

ib 

hog's  lard 

ib 

oil,  Irotter  or  neat's  foot     . 

ib 

to  purify 

ib 

from  yolks  of  eggs 

ib 

spermaceti,  to  refine 

If.'2 

Greenland  whale  and  se 

al,  to  refine 

ib 

to  extract  from  stone  or 

marble 

391 

out  of  boards 

ib 

fisli,  to  purify,  and  app 

ly  the  refuse 

to  useful  purposes      . 

162 

for  making  hard  soap,  t 

0  prepare 

163 

Ointment,  simple,  to  prepare 

251 

of  tiog's  lard 

ib 

yellow,  resinous 

ib 

mercurial 

ib 

Olio,  tn  make  an          .                 . 

166 

Omelette,  military,  to  make  a     . 

169 

onion 

ib 

French 

ib 

soufHe 

1S4 

Onions,  to  cultivate     • 

303 

Porlu'juese  way  of                , 

304 

to  olitain  a  good  crop  of 

ib 

qualities  of             . 

404 

tc  pickle 

184 

Or  molu 

9 

Orange  cordial,  to  make 

147 

man>»alade             .                  , 

183 

flower  water           .                  , 

151    1 

drops 

182 

paste  for  hands 

189 

to  candy 

181 

to  preserve            .                 , 

187 

Orchaj-ds,  to  manage 

293 

Orgeat  paste.,  to  make 

184   1 

Oxalic  acid,  to  detect 

40S   1 

Oxymel  of  squills        .                 - 

253 

Oyster  powder,  *o  make 
Oysters,  qualities  of 

to  stfv  . 

roasted,  fine  • 


446 

137 

40S 

167 

ib 


Painter's  cream,  to  make 
Paint,  to,  sail-cJoth  water-proof 
on  silks,  sa'.ins,  &c. 
in  enamel 

in  vai-nisb,  on  wood 
white  distemper 
liglit  grey  and  do 
fresco  .  . 

fii-e  |)laces  and  hearths 
to  stain  glass  and  porcelain 
improved  method 
coloiws,  proper  to  be  used  for  do 
manner  of  using  them 
colour  for  grounds  on  glass 
lake,  to  prepare  for  do 
blue,  purple,  gfeen 
yellow  and  wliiie 
engraving  on  glass,  to  transfer 
metallic  calces  and  precipitates  of  gold 

to  prepare  . 
oxide  of  cobalt  . 
zaffre 

purple  precipitate  of  Cassius 
coloured  drawings  on  glass 
glass  black 

blue,  carnation 
green,  gold  colour 
black,  to  make 
from  lamp  black,  to  inuke    . 
pit  coal 

wine  lees      «  . 

white  .  i 

economical  white,  house 
pearl  grey 
flaxen  grey 
Prussian  blue 
beautiful  green 
Painting,  liouse 

d.  ier  for  . 

encaustic,  compound  for  receiving  the  co- 
lours 
on  wax,  Grecian  method 
vellum,  liquid  gold  for 

silver  for 
in  crayons 

implements    . 
drawing  the  outlines 
from  life 
posture  and  light 
features  of  the  face 
the  neck 
<lraperies,  &c. 

to  prepare  coloured  crayons,  8ic. 
arrangement  of  do 
ivory  and  miniature,  (see  Miniature) 
velvet 

materials  required 
subjects  for    .  . 

appropriate  colours 
compound 
directions  for 
Palsy,  treatment  of 
Panada 

Paper,  to  gild  the  edges  cf 
black     do         do 
to  dye  various  colours 
to  render  fire  |)r-oof 
to  remove  spots  of  grease  from 
hangings,  to  ciean 

to  colour  . 

to  resist  moisture 

8  Ji" 


ib 

66 

ib 

21. S 

254 

15 

94 

93 

408 

412 

101 

7w 

409 


446 


UNTVTIRSAL  RECEIPT  BOOK. 


Paper,  for  draughtsmen 

418  1 

Papier  inaclie,  to  make 

32 

Parchment,  old,  to  convert  into  leath 

er     .        283 

to  mike 

i'> 

to  dye,  variDUS  colours 

9;i 

Parsley,  qualities  of 

404 

Parsnips,  do 

ib 

mode  of  cultivating  in  Guernsey 

338 

Parting,  process  of 

19 

by  aqua-fortis 

lb 

by  cementation     . 

ib 

diy         .                 .                  . 

20 

P-trtriflge,  aux  ch^ux 

167 

Paste,  liqad,  to  make 

29 

Chinese,  to  make 

385 

flour                        .                 . 

ib 

VVai-d's,  for  the  piles 

234 

furniture 

31 

liuff 

172 

short 

ib 

for  tarts,  &c. 

ib 

Pastry,  &c. 

177 

qualities  of            .                 , 

403 

cakes,  god,  rich,  plum 

177 

good  plain      . 

ib 

iceing  for      .                 , 

ib 

rich  seed       .                 , 

ib 

plain,  pound 

it; 

ratafia             .                 . 

ib 

wiggs 

ib 

Brth 

ib 

wedding         .                 , 

414 

election          .                 , 

ib 

blajk 

ib 

to  keep  fw  a  year 

415 

sponge 

ib 

sugar              . 

ib 

cup                  .                 , 

ib 

cider               .                 . 

ib 

federal 

ib 

Albany 

ib 

Shrewsbury 

177,  413 

Portugal 

177 

ginger,  without  butter 

177,  413 

Savoy 

177 

pound-cake  gingerbread 

413 

gingerbread 

ib 

short 

ib 

saffron 

17S 

queen 

io 

rice 

ib 

lemon 

178,  4i5 

binbuiy         .                 , 

177 

almond 

177,  413 

cream 

178 

cheese,  fine                    , 

180 

almond 

ib 

bread 

ib 

rice 

ib 

apple 

ib 

gingerbread,  plain 

178 

crumj>et8 

ib 

muffins 

ib 

buns,  common 

179 

cross               ,                 . 

ib 

rusks 

ib 

custards,  orauge 

ib 

baked      . 

,!>.ufiJ    ••  :ib 

rice 

.  i .'      ib 

almond                    . 

ib 

lemon                       . 

ib 

tarts,  hlmond 

ib 

orange 

ib 

orange  puffs 

b 

Eni^lish  macaroons 

ib 

biscuit,  fancy 

ib 

sponap 

180 

Pastry,  Sec. 

blanc  mange  . 

clear 
Pastes  to  imitate  ()recii)us  stones 
Paste  fur  receiving  colours 
of  a  blue  colour 
resembling  tiie  sa;>phire 
eagle  marine 
for  a  gold  or  yellow  colour 
resemljling  tiie  topaz 

chrysolite 
emerald 
for  a  deep  purple  colour 
resembling  the  amethyst 
diamond 
for  a  perfect  black 
of  an  opake  whiteness 
hard,  formed  by  calx  of  tin  or  antimony 
resembling  the  opal 
ruby 

ruby, a  cheaper 
garnet 

vinegar  garnet 
fictitious  iapis  lazuli 
red  cornelian 
white  cornelian 
turquoise 
Paach,  qualities  of 

trees,  to  preserve 
Pears,  to  preserve 

to  keep,  for  market 
qualities  of 
Pearl  ashes,  to  make  a  lixivium  of 
powder  for  the  face 
bismuth  do 
water  for  the  face 
Peas,  to  raise  in  autumn 
to  sow,  in  circles 
early  sown,  to  prevent  mice  from  destroy- 
ing 
qualities  cf 
to  cultivate 
Peat  and  peat  ashes,  use  cf,  as  manure 
Peats,  to  ciiarat  the  moss 

for  family  use 
Peccalili,  to  make,  Indian  method 
Pelisses,  to  scour 
Pencil  drawings,  to  preserve 
Pencils,  ariiScial  black  lead,  to  make 
English  drawing 
lithographic 
Pennyroyal,  oil  of,  to  obtain 
water,  simple,  to  make 
Peppermint,  cordial,  to  make 
drops,  do 
spirit,  do 
oil  of,  to  procure 
water,  to  prepare 
Pepper,  Jamaica,  water 
Perry,  to  manage 

to  make 
Perspective,  scale  for  dividing  the  vauishi 

lines 
Perfumery  and  cosmetics 
eau  de  cologne,  to  make 
melisse  de  carmes 
bouquet 
essence  de  jasmine 
honey  water,  to  make 
ottar  of  roses 
milk  of  do,  English 
French 
cream  of  roses,  to  make 
pomatum,  cold,  for  the  complexion 
poramade  divine,  to  make 
pearl  water,  for  the  face 
almond  bloom,  to  prepare 


nVDEX. 


447 


Parfumcry  and  cosmetics 

;  Pie,giblet 

168 

iilmonrl  paste         .                . 

189 

rump  steak 

ib 

poiiiMtum,  orange                  • 

ib 

chicken  and  rabbit 

ib 

soft          ',.■■;  ':■  •» 

ib 

raised,  French,  ham  and  pork,  ko. 

167- -169 

common        ■  oJ  .i.ikiJ.v  ^ 

ib 

Pigeons,  en  compote 

168 

liard 

ib 

Pilchards,  to  cure 

359 

rosemary 

ib 

Piles,  treatment  of 

219 

pearl  powder  for  the  face    . 

ib 

ointments  for 

ib 

bismuth  do 

ib 

Wanl's  paste  for 

234 

caiUion  in  using 

ib 

Pills,  chalybeate 

244 

orange  flower  paste  for  the  hands 

ib 

compound  aloetic 

235 

coral  tooth  powders 

ib 

aloeiic  and  rayrrh                  . 

250 

vegetable  lootli  bruslies 

190 

assafffitida 

ib 

an  astringent  for  the  teeth    . 

ib 

Plummer's            .                 . 

ib 

excellent  opiate  for  do 

ib 

compound,  colocynth 

235 

rose  lip  salve 

ib 

aloetic 

ib 

■white  do 

ib 

compound  rhubarb 

236 

to  sweeten  the  breath            , 

ib 

croton                     .                 .                 , 

397 

perfumed  bags  for  drawers 

ib 

expectorant 

236 

perfume  for  clothes 

ib 

Napoleon's  pectoral 

ib 

gloves 

ib 

anti-hysteric 

243 

tincture  of  musk 

ib 

Pimento,  oil  of,  to  procure 

148 

to  prevent  pestilential  airs,  &C. 

ib 

Pinery,  to  manage  a 

294 

for  sick  rooms 

191 

Pines,  mode  of  cultivating 

295 

explosive  pastils 

ib 

the  soil 

ib 

aromatic  do                     . 

ib 

heat 

ib 

hair  powder                    . 

ib 

to  propagate 

ib 

ambergris                        . 

ib 

to  separate  crowns  and  suckers 

ib 

musk  and  civet              . 

ib 

treatment  of  the  plants 

ib 

orris 

ib 

ripe,  to  cut 

ib 

violet 

ib 

to  destroy  insects  on 

296 

rose                 .                . 

ib 

Pipes,  tobacco,  to  make 

370 

bergamotte    .                . 

ib 

Piping,  a  mode  of  cultivating  plants  by  cutt 

ings  290 

ambergris 

ib 

Pippins,  new,  to  render  productive 

298 

musk  and  civet  do        . 

ib 

Pinchbeck,  to  prepare 

11 

violet 

19'i 

Pismires,  in  grass,  to  prevent 

336 

rose 

ib 

Plague,  to  disinfect  substances  of  the 

261 

rouge,  Spanish  ladies' 

ib 

letters 

ib 

Spanish  vermilion 

ib 

Plant,  to,  thorn  hedges 

349 

economical  rouge 

ib 

Plants,  insects  on,  to  destroy      . 

306 

Turkish  bloom               .                 , 

ib 

to  preserve  from  slugs 

412 

wash  for  sun-burnt  faces,  8rc. 

ib 

Plantation,  to  form  a 

349 

Macouba  snuff 

ib 

Plaster  figures,  to  bronze 

30 

cejihalic  do 

ib 

cf  Spanish  flies 

251 

Spanish  do,  imitation  of 

ib 

compound  Burgundy  pitch                   . 

ib 

London  imitation  of  Spanish,  &c 

ib 

labdanum 

ib 

soap,  transparent 

193 

adhesive 

252 

Windsor 

ib 

court 

ib 

almond 

b 

of  Paris,  as  manure 

324 

balls,  marbled 

ib 

Plate,  to,  looking  glasses             .                 , 

11 

Naples,  imitation  of 

ib 

irori 

18 

Pewter,  common,  to  prepare 

10 

and  plated  articles 

389 

best 

ib 

Plated  copper,  from,  to  obtain  silver 

17 

hard 

•b 

metals,  to  assay 

18 

Pheasants,  to  breed 

357 

Platina,  mock,  to  prepare 

1^ 

Phial,  Bologna,  to  make 

375 

Plating,  silver  solder  for 

13 

Philips's  rules  for  health 

52fiO 

Pleurisy 

204 

Philosophical  instruments,  lacker  for 

27 

Plumbers,  painters,  and  glaziers,  cautions 

to    2^i2 

Phosphorus,  to  preserve 

392 

Plums,  qualities  of 

404 

Pictures,  to  clean 

48 

Plant,  to,  shrubs 

290 

to  preseiTe             .                 .                 . 

30'2 

Plants,  to  accelerate,  in  hot  houses 

291 

ancient,  to  restore  the  white  of 

101 

to  choose 

293 

to  enlarge,  or  diminish 

54 

to  preserve  from  frost 

294 

Pickling 

1S4 

to  destroy  insects  on 

306 

saur  kraut,  to  make 

ib 

Plough,  Small's  improved,  description  of 

314 

])t'cc:dili 

185 

Veilch's  do           . 

ib 

Pickle,  to,  onions 

184 

for  cleaning  beans  and  turnips 

315 

samphire                .                , 

185 

Poisons,  remedies  for 

228 

mushrooms            ,                 « 

ib 

acids                       .                 .                 , 

ib 

cuiuinbers              .                                 , 

ib 

alkalies 

229 

wahiuts,  white 

ib 

mei-cury 

ib 

aiichuvies,  artificial               .                . 

ib 

arsenic                   .                 .                 , 

ib 

sahnon                     .                 .                  . 

ib 

cojiper                     .                  .                  , 

ib 

Picklfs,  to  detect  copper  in 

39'.' 

anlTmnny               .                  .                  , 

ib 

Pi 3,  ptrigord,  to  make 

171 

sails  of  tin              . 

ib 

oyster 

415 

salts  of  bismuth,  gold,  and  zino 

ib 

D>geon                                      .                 . 

168 

lunar  caustjc 

ib 

148 


UNIVERSAL  IlEvJEIPT  EOOK. 


Poisons,  remedies  for 
salt-iieire 
sal  ummoniac 
liver  of  sulphur 
phosphorus 

Spanish  *1ics         .  . 

powdered  glass     . 
lead 

lauilanum  or  opium  . 

mushrooms 

fish,  poisonous      .  . 

hites  of  serpents,  Jcc 
in  sheep,  tocure 
Polish,  to,  varnish 
durable 
French 
0-       varnished  furniture 
"        wood  .  . 

brass  ornaments  inlaid  in  wood 
Polygra\)h,  to  make     . 
Pomatum,  cold  cream,  for  the  complexion 
if  J  i    common 
i-  .     siard 

?  .      rosemary  .  • 

«■ ,       orange  .  . 

soft 
Pomniade  divine 
Porcetain  thina,  to  manufacture 
to  gild 

glass,  Jtc.  to  paJnt  and  stain 
oPork,  qualities  of 

(j  >      loin  of,  Portuguese  mode  of  dressing 
'ji       pies 
F        to  salt 
i  i       choice  of 
':         to  carve 

Porter,  to  brew,  London  system 
three  barrels  of    . 
on  Mr  Morrice'splan 
from  sugar  anrl  malt 
with  table  beer  after 
to  make  a  butt  of  stout 
to  bottle 

to  ripen,  if  flat,  when  bottled 
Portland  powders,  the,  for  the  gout 
Portugal  water,  to  prepare 
Posset,  sack,  and  ale,  to  make    . 
Potatoes,  new,  to  produce  Uiroughout  winter 

fourteen  ways  to  dress 
:        to  apply  dung  to 
:-'  •■      qualities  of 

for  sea  provisions,  to  keep 
to  preserve  from  frost 
to  remove  frost  froia 
Jl       to  ste:'m 
r  ;      bread  tVom,  to  make 

frosteil,  to  I'se      .  .  172, 

1.1  make  starch  of 
to  culiivaie 

to  prcpiii-e  the  ground  for 
quantity  of  seed  for 
to  raise,  advantageous  method 
mode  of  takmg  up  and  storing  the  crop 
Irish  method  of  culiivating 
early,  to  produce,  in  great  quantity 
to  grow  constantly  on  the  same  piece  of 

ground 
to  boil,  mealy 

to  pr-serve  .  .  334, 

Potash,  to  extract  from  potatoe  tops 
Potass  water,  to  prepare 
Polygraph,  an  instrument  for  writmg  two  let- 
ters at  occe 
E'olypus 
Pottery 

Ei.glish  stone  ware,  to  manufacture    . 
yellow,  or  queen's  ware 


229 

ib 

ib 

ib 

ib 

ib 

ib 

ib 

230 

ib 

22 

418 

35 

412 

26 

31 

ib 

ib 

394 

188 

189 

ib 

ih 

ib 

ib 

1S8 

369 

14 

68 

4v>2 

166 

168 

186 

426 

420 

108 

109 

ib 

111 

11-i 

109 

120 

ib 

240 

151 

172 

302 

410 

333 

403 

172 

334 

ib 

172 

ib 

335 

ib 

333 

ib 

ib 

ib 

ib 

ib 

334 

ib 
394 
394 
143 
157 

394 

202 

369 

ib 

ib 


Pottery 

common  ware 

English  porcelain 

black  glazing,  to  prepare 

pofcelain,  or  china,  to  make 

delft  ware 

Saxon  or  Dresden  china 

English  china,  composition  of 

china  ware,  to  bake 

tobacco  pipes,  to  maKe 

crucibles,  to  make 

glaze  for 

white 

china,  for  printing  blue  frit 

cream  coloured,  to  make 

yellow,  to  form 

white,  to  prepare 

mixture  for 

for  printing  blue 

shining  black 

purjile  under 

brown  under 

china,  to  prepare 
for  flotts 

green  edge 

common,  for  earthen  ware 

to,  without  lead 

transparent,  for  do 

masticot,  ground  for  white 

white,  for  copper  vessels 

very  fine 

yellow 

lemon  coloured 

iight  yellow 

gold  coloured 

green,  for  white  ground 
fine 

blue 

violet  blue     . 

red,  fine         . 

china,  Chinese  mode 

English,  for  china 

modification  of  do 

wliiie,  for,  to  m;ike 

olive,  sponge,  dip 

while  enamel 

fluxes,  for  blue  printing 
black  do 
red,  to  prepare 
black,  for  printing 
cop[)er  black 
red  for  printing 
umber  black 
black 
oil  for  black  printing 
crean!  colour  body,  to  form 
common  body 
blue  priming  do 
chalk  do 
cane  coloiir 
china  colour 
jasper    do 
drab      do 
pearl     do 
stone     do 
Egyptian  black  do 
enamel  for  eartlien  ware 
ware,  varnish  for,  free  from  lead 
varnish,  for  earthen  ware 
hard  ware,  to  apply  colotu-s  on,  which  ] 

duce  herbnrizations 
glass,  in  im.tation  of  engraving,  to  orna- 
ment .  • 
prince  Rupert's  drops 
glass,  to  break  in  any  required  way 
Poultry,  to  fatten 
Poultices,  various 


INDEX. 


i  owders 

Sei<llitz,  to  make                * 

254 

Foitland 

240 

Dover's 

250 

alneiic,  with  iron 

ib 

for  gilding 

16 

Pradiet's  cat:.i)lasm  for  gout 

240 

I'regnaiicy,  diseases  attendant  oa 

244 

Preserving 

186 

preSLTvo,  rr,  fish,  by  sugar 

ib 

fruits 

ib 

damsons,  by  bottling    .     • 

ib 

baiberries 

ib 

grapes 

ib 

cherries,  by  drying 

ib 

candied  orange  flowers 

ib 

seeds  ill  honey,  for  vegetation 

187 

fruits  in  brandy 

ib 

Seville  oranges,  vhole 

ib 

cucumbers  and  raelons 

ib 

straw  berries,  vhole 

ib 

apricots 

ib 

gdOseberrieR                   .                ^ 

ib 

candied  angelica 

ib 

eringo 

ib 

substarces,  by  heating,  8co. 

394 

Prince's  nieta),  to  prepare 

12 

Printing  from  'jtone 

67 

Print,  to  copy  a 
Pfiats,  t  J  'olcach 

55 

97 

Priiiter'?  ijpes,  alley  for 

10 

Puerpeial  fever 
Punch 

245 

122 

Purgative  medicines    . 

235 

powder                   .                 . 

236 

P'Jtrid  fever 

200 

Pudding,  Dr  Kitchener's 

169 

Nottingham 

ib 

Yorkshire 

170 

Dutch 

ib 

Windsor                 .                . 

ib 

Clieshire 

ib 

plain 

ib 

Pallia  rice 

ib 

potatoe,  baked 

170,  414 

marrow                   , 

170 

Oldbury 

ib 

quince                     .                 , 

ib 

tansy 

ib 

lemon 

ib 

MrsGoodfello%'i 

179 

transparent 

ib 

.    orange 

71,  414 

C0CO<t-(lUt                     . 

71,  414 

Boston  apple        .                .                1 

71,  413 

baked 

414 

spring  fruit 

171 

plum                       . 

lb 

batter 

ib 

Newmarket 

ib 

cabmet 

ib 

vermicelli              .                ,                 • 

ib 

bread                      .                 . 

ib 

»uet 

ib 

custard                    .                . 

ib 

hominy 

414 

rice 

ib 

ground  rice,  or  «igo 

ib 

sweet  potatoe 

ib 

eitron 

ib 

creara                     .                , 

ib 

Indian                    . 

ib 

bake<i 

ib 

pumpkin                 . 

415 

.Vfe             . 

179 

orange                     ,                .    .            . 

ib 

M6te       .                . 

414 

3G 

Pulse,  of  the  . 

Pyrcligneous  acid,  to  prepare 

Q. 

Quass,  to  make 
C^i.icksilver,  to  freeze 
Queen's  metal  . 

ware,  to  make 
Quills,  to  prepare 
Quince,  marmalade,  to  make 
Quinces,  to  preserve    . 

R. 

Rji'.bit,  pie  .  , 

AVelsh 
Radishes,  to  cultivate,  to  have  them  at  all 
sons  .  . 

qualities  of 
Ragout  of  asparagus,  to  make    . 

mushrooms,  to  make  . 

artichokes,  do       .  , 

calves'  sweet-bread,  do        . 

with  roots,  do 
Raspberiy  paste,  to  make  . 

jam,  do  .  . 

cream,  do  .  , 

Razors,  paste  for  sharpening 

to  hone  and  strop  , 

Realgar,  for  dyeing,  to  prepare 
Rheumatic  affections,  remedy  for 

pains  in  the  face,  do 

gout,  do 
Rheumatism,  remedies  for 

ct.ronic  . 

inflammatory         .  . 

pills  for  .  . 

liniment  for 

Chelsea  pensioners,  remedy  for 
Rhoilium,  oil  of,  to  procure 
Rhubarb,  common  garden,  to  cultivate 

to  force 

to  dry 

to  cure 
Rice,  qualities  of 
Rickets  in  children,  remedy  for,  regimen,  8to. 

jelly  from  the  raspings  of  ivory,  for 
Riga  balsam,  the  true 


44? 

I  US 
155 


Ringworm 


217, 


Roads,  M'Adains's  system  of  making 
Hollers,  for  smoothing  the  surface  of  laad 
Jtolls,  French 
Rooms,  to  ventilate 
Roots,  to  preseive  and  pack 

tc  dry 

to  preserve 
Roscoe's  method  of  improving  moss  land 
Rose-water,  to  prepare 
Roses,  butter  of,  to  prepare 

ottar  of  . 

English  milk  of    . 

French  milk  of    . 

cream  of 

to  obtain  twice  in  the  year 
Rosemary,  oil  of 

water 
Rot,  dry,  in  timber,  to  cure 
Rue,  oil  of,  to  procure 
Rubber,  to  make 
Rugs,  hearth,  to  scour 
Rum,  Jamaica,  to  make 

to  imitate 

from  molasses,  to  obtain 
Ruptures  . 

reducible 

irreducil)le      , 

strangulated    , 
Rural  economy     , 

8  A"2 


155 

388 

9 

369 

418 

183 
309 


153 
173 

305 

40'i 

17(3 

ib 

ib 

ib 

177 

184 

ib 

ib 

395 

415 

84 

239 

240 

401 

212 

ib 

ib 

235 

211 

240 

148 

303 

ib 

ib 

ib 

403 

248 

249 

148 

249 

382 

315 

413 

387 

294 

307 

308 

322 

151 

148 

188 

ib 

ib 

ib 

401 

149 

150 

387 

149 

S6 

99 

142 

ib 

ib 

217 

ib 

21S 

ib 

350 


450 


UNIVERSAL  RECEIPT  BOOK. 


Rupert's,  prince   «lrops,  to  make 

375 

Uiisli-lighis,  to  make 

396 

Rusks,  in  make 

179 

Russia  iL-nther,  to  maoufacture    . 

282 

Ryu,  to  cultivate 

331 

S. 

Saffron,  bastard,  for  dyeing,  to  prepare 
Sail-cloth,  to  paint,  water  proof 

91 

,    29,41 

Siilt'p,  and  portable  soup,  properties  of 

402 

S;iliue  draught,  to  prepare 

199 

Salmon,  to  pickle         .                 . 

185 

Salads,  qualities  of      •                 . 

403 

chicken                   .                 , 

416 

Salt,  spirit  of,  or  marine  acid    . 

156 

depldogisticated 

ib 

to,  hams 

186 

made  by  evaporation  on  faggots 

393 

beef  and  pork,  dry 

186 

Salutary  cautions  (see  Cautions) 

254 

Sanipliire,  to  pickle 

185 

Sand  pot,  portable,  to  make  a    . 

138 

Sanfoin,  to  cultivate 

337 

Sai-senets,  to  clean                         , 

97 

Sarsaparilla,  decoction  of 

254 

compound 

ib 

Sassafras,  oil  of,  to  procure          , 

149 

cocoa,  to  prepare                    . 

157 

Satins,  to  paint  on        .                 . 

66 

to  gild                    .                 , 

15 

white                      •                 ,                 , 

ib 

Sauce,  common,  to  make 

175 

sweet                     .                , 

ib 

miser's                   .                 . 

ib 

pontiff's                 .                 , 

ib 

housewife's             •                  , 

ib 

l)arson's                   •                  , 

ib 

nun's                        .                  ,                 , 

ib 

admiral's               .                 , 

ib 

picpiante                 .                 , 

ib 

Italienne                .                 , 

ib 

nonpareil               .                 , 

ib 

Nivernoise              . 

ib 

general's                  . 

176 

sailor's                   •                 .                , 

ib 

queen's                    .                  , 

ib 

carach                     •                 . 

ib 

fish 

ib 

cream,  for  a  hare                  . 

ib 

for  veal                   .                 . 

175 

bechamel 

ib 

Kitcliener's           . 

ib 

Saur  kraut,  to  make    . 

184 

Sausau;es,  Bologna       .                 , 

166 

Oxford 

ib 

Eppiiig 

ib 

Savaliiys,  to  make        .                . 

ib 

Scald  head,  ointment  for 

233 

treatment  of          .                 . 

217 

Scalds,  to  heal              .                 . 

230 

liniments  for         •                 . 

ib 

extensive                •                 . 

232 

and  burns,  treatment  of       . 

230 

Scalp,   wounds  of         .                  , 

223 

Seal  lei  fever,  treatment  of 

215 

nii^iignant,  do       .                . 

ib 

Sciatica                         .                . 

239 

Scions,  to  choose 

289 

Scirrhus 

213 

Scnrhiitic  eruptions     .                 , 

217 

Sciiuiiii;;,  (see  Bleaching)           , 

94 

halls,  to  make       .                . 

100 

Scrofula                         .                 , 

212 

Scmv^ 

217 

ciiie  for                   .                  . 

417 

grMss,  spirit  of,  to  make 

153 

Sea  kail,  to  cultivate 

305 

Sea  weed,  as  manure  . 

application  of,  as 

water,  to  render  fit  to  wash 

to  obtain,  fresh,  from 
Seamen,  cautions  to 

health  of,  to  preserve 
Seidlitz  powders,  to  prepare 
Seltzer  water 
Seeds,  to  sow,  with  advantage    . 

flower,  to  preserve 

to  improve  all  sorts  of 

to  preserve  Tor  a  long  time 

exotic  .  , 

to  pack  for  transportation     , 
Serpents,  bites  of         .  . 

I  Shad,  choice  of 
Shawls,  silk,  to  dye  crimson 
Sheep,  foot-rot  in,  to  cure 

to  prevent      . 

to  prevent  catching  cold  after  shearing 

scab  in,  to  cure 

to  prevent 

maggots  in,  to  destroy 

water  in  the  heads  of,  to  cure 

to  prevent 

rules  for  feeding  with  straw 
Sheep's  leather,  elegant,  to  prepare 
to  dye 

dung,  utility  of,  for  dyeing 
Sheep,  poisoned,  to  cure 
Sheep  skins,  to  convert  into  leath?r 

to  prepare  in  oil,  mock  chamois 
Shepherds,  practice  of  Spanish 
Ships,  health  on  board  of,  to  preserve 

provisions 

spirits,  beer,  he. 

fresh  animal  food 

biscuit,  flour,  Sec. 

water 

to  purify  with  charcoal 

cleanliness  in 

to  prevent  damp  and  cold 

exercise  and  amusements 

diseases 

effects  of  climate,  &c, 

cautions,  when  on  shore 
in  tropical  climates 

intoxication 

noxious  vapours 

to  obtain  fresh  water  from  sea 

to  wash  with  sea  water 

hints,  in  case  of  a  leak 

temporary  nautical  pumps 

to  render  sinking,  impossible 

air-pipes  for  ventilating 
Shipwreck,  preservation  from 

when  a  man  falls  overboard 

upsetting  of  a  boat 

cork  waistcoats 

further  means  of  preventing 

assistance  to  a  person  in  danger  of  drown- 
ing 

cork  matrasses 

the  marine  spencer 

bamboo  habit 

Daniel's  life  preserver 

to  extricate  persons  froni  broken  ice 

the  life  boat 

safe  and  readily  constructed  life  boats 

further  methods  of  preservation  in  eases  of 
Shoes,  to  render  water  proof      .  30, 

Shoots,  to  preserve,  from  slugs  and  ear-wigs 
Shrubs,  brandy,  to  make 

rum  and  currant 

to  plain  them  to  advantage 

to  remove  sCuierfluous  suckers  from    . 

to  protect  from  harea  . 


INDEX. 


45 


Shrubs,  to  transplant  in  full  growth 

Sick,  on  visiting  the,  cautions  to  be  observed 

Sight,  weak,  remedy  for 

din\ness  of  .  . 

Silk,  to  gild 

varnished,  to  prepare 
varnish  for,  to  make 
to  paint  on 

flowered,  to  clean  . 

coloured  . 

black 

rusty  black,  to  dip 
vo  extract  grease  spots  from 
Silk  worms,  to  rear     . 
Silks,  to  remove  stains  from 

spots  of  paint  from 
to  alum  .  , 

to  dye,  blue  .  , 

^  yellow 

red,  crimson,  &c.     . 
black 

with  Prussian  blue 
to  precipitate  acetates  of  lead  and 


copper 


to  dye,  brown,  in  the  small  way 

of  fawn-coloured  drabs,  to  dye 

to  dye  lilac 

flesh  colour 

to  bleach 
Silver  ores,  to  assay     . 

by  cu[)ellytion 

in  the  humid  way 

to  assay  the  value  of 

double  assay  of     . 

imitation  of 

solder  for  jewellers 
plating 

to  separate  from  plated  copper 

chemical  test  for 
Silvering 

glass  globes,  liquid  foil  for 

copper  ingots 
*    by  heat 

on  gilt  work,  by  amalgamation 

in  the  cold  way 
Silver  tree,  to  prepare  the 

liquid,  to  restore  rusted 
for  vellum  painting 

plate,  to  take  stains  out  of    . 
to  clean 
Size,  isinglass.,  to  make 
Sleep,  to  procure 
Small-pox,  treatment  of 

vaccination 
Smoky  chimneys,  to  cure 
Snail  water,  small,  to  make 
Snuff,  Maeouba 

cephalic 

imitation  of  Spanish 

London  do 
Soap,  transparent,  to  make 

Windsor 

almond  ,  , 

balls,  marbled       . 

Naples,  to  imitate 
Soda  water,  to  prepare 
Soil  for  a  garden,  to  choose  the  best 

component  parts  of 

clayey,  to  distinguish 
to  manage 

sandy,  to  manure 

gravelly 

use  of  different 

burning  surface 

Mr  Curwen's  method 
Solder,  common,  to  prepare 

hard 


308 
241 
235 
201 
15 
30,  34 


66 
97 
98 
ib 
ib 
ib 
350 
98 
ib 
83 
ib 
84 
85 
ib 
87 


ib 

ib 

ib 

96 
8 

ib 

ib 
8 
9 

12 

13 

ib 

17 
392 

11 

ib 

16 

17 

ib 

ib 

18 

53 

ib 
100 

ib 
385 
408 
216 

ib 
S86 
151 
192 

ib 

ib 

ib 
193 

ib 

ib 

ib 

ib 
157 
284 
311 

ib 
285 
311 
312 

ib 
322 

ib 

10 

ib,J 


Solder,  soft  .  . 

for  steel  joints      .  . 

brass,  for  iron      .  , 

silver,  for  jewellers  . 

plating      .  . 

gold 
Soleil,  ciiup  de  .  . 

Soups  .  ,  , 

Flemish  .  • 

portable  .  . 

maigre  .  , 

mock  turtle  .  . 

asparagus  .  , 

giblet  .  . 

white  .  . 

charitable  . 

veal  gravy  . 

beef  .  . 

a  poor  roan's         .  . 

cheap  rice  and  meat  . 

another  cheap       •  , 

herring  ,  . 

nutritious 

transparent,  for  convalescents 

chowder 

inullaga-tawny 

hodge-podge 
Sow,  to,  seeds  to  advantage         . 
Sowing  machine,  description  of 

wheat,  method  of 

grain,  by  ribbing 
Spearmint  water,  simple  , 

Spectacles,  use  of         .  , 

Specula,  or  telescopes  , 

S|)leen,  enlarged 
Spinach 

Spirituous  water,  rules  for  distilling 
Spirits,  to  distil,  from  carrots     . 

to  dulcify 

foreign,  to  imitate 

spirit  of  malt,  to  make 

of  wine,  do 

proof  .  . 

of  salt,  or  marine  acid  . 

to  fine 

compound  .  , 

Sprains  .  , 

Sprats',  to  cure 

Spruce  beer,  brown  and  white 
Squills,  vinegar  of 
Statues,  ancient,  composition  of 
Starch,  from  frosted  potatoes 
Steel,  to  gild 

to  convert  into  iron  by  cementation 

improved  mode  of  hardening 

English  cast,  to  prepare 

to  colour  blue 

to  distinguish  from  iron 

goods,  to  preserve 

improved  mode  of  hardening  by  hammer- 
ing 

to  engrave  on        .  , 

Stereotype  plates,  alloy  for 

mode  of  casting 
Stews,  (see  Culinary  Arts) 

French,  of  greens  and  bacon 
Stencilling 
Still,  hot,  to  make  a    .  . 

large  do  ,  . 

operations  of  the  . 

new  worm  for        .  , 

Stings  snd  oites  .  , 

Stomach,  inflamed        ,  , 

cramp  in  .  , 

Stockings,  silk,  to  clean  , 

to  dye  flesh  colour  , 

black 


452 


UNIVERSAU  RECEIPT  BOOK. 


Stone  ware,  English,  to  make 
Stone  in  the  hl:»ililer     . 
Stoves,  cracks  in,  to  mend 
Siraii;;uiy 
Strawlicvry  water 

jell),  to  make 

jam 

Alpine,  to  cultivate  the 

qualities  of  llie 

to  preserve  the,  whole 
fcsTaw,  importance  of 

weignt  of,  in  different  crops 

value  of  Jifferent  kinds  of 

wheat 

oat 

bean 

peas 

tare,  or  hay 

ic  needing  cattle  with,  rules  for 
hortes 
sheep 

miscellaneous  consumption  of 

as  applicable  to  litter 

to  lh£.tching    . 
Strictures 
Stucco,  Wych's,  to  make 

Williams's,  do 

iron,  do 
Styes,  treatment  of 
Sugar,  use  of,  in  brewing 

to  obtain  from  beets 

maple,  juice  of,  to  extract,  without  injuring 
the  tree 
Suffocation,  by  noxious  vapours 

by  hanging 
drowning 
Sunflower,  the 
Swelling,  white 
Swimming,  art  of 
Swine,  measles  in,  to  cure 

rujjture  in 
Sylla!)ub,  whipt,  to  make 

solid,  do 
Syrup  of  ginger,  to  make 

poppies 

squills  • 

violets  . 

Syphilis         . 


369 

21  iQ 

418 

21)9 

151 

18+ 

il> 

305 

404 

187 

344 

ib 

345 

ib 

ib 

ib 

ib 

ib 

ib 

34C 

ib 

347 

346 

ib 

?10 

103 

104 

ib 

235 

119 

144 


417 

228 

ib 

ib 

306 

212 

259 

275 

ib 

182 

ib 

253 

ib 

ib 

ib 

210 


Tanning,  and  the  treatment  of  leather 

improvement  in 

new  process  of 

use  of  the  wood  and  bark  of  the  horse 
chesnut  tree  for 
Tan,  to,  hides  or  skins 

wiiiiout  bark  or  mineral  astringents 

ca-lf  or  other  skins 

hides  .  • 

new  species  of 
Tape  worm,  specific  for  the        • 
Far,  oil  of,  to  procure 

water,  to  prepare  . 

Tares,  to  cultivate 
Tarts,  raspberry  and  cream        . 

paste  for  .  . 

almond  .  • 

orange,  to  make    .  . 

,  Tartar,  tiiiCture  of  salt  of  . 

Tea,  beef,  to  make       .  • 

qual'ties  of  .  . 

native  .  . 

substitutes  for 

trays,  to  clean 
Teeth,  extraction  of,  to  check  hemorrhage  in 

diseases  of  the,  remedies  for 


280 

ib 

281 

282 
S80 
ib 
ib 
ib 
401 
405 
li9 
254 
332 
170 
172 
179 
ib 
114 
254 
404 
157 
15S 
391 
234 
235 


Tce'.h,  presei^'ation  of  the 

|)icking  tlie 

loose,  remedy  for 

foul 

cleaning  the 

to  clean  and  preserve 

astringent  for  the 

to  make  the,  white 

excellent  opiate  for  the 
Telrgraph,  domestic,  to  make 
Telescopes,  sjiecula  for 
Terapins 

Testicle,  diseases  of 
Tetanus 

Thatching,  straw  as  applicable  to 
Thermometer,  Fahrenlieit's,  to  construct 

common 

to  adjust  the  fixed  points  of  the 
Thrashing  machine,  description  of 
Throat,  sore 

gargle  for 

putrid 

inflammatory 

strictures  in 

wounds  in  .  . 

Thrush  in  children,  remedies  for 

gargles  for 
Thunder,  Sic. 
Thyme,  oil  of,  to  procure 
Tic  d(doureux  .  . 

Tiflanies,  to  wash  and  stain 
Tiles,  red  distemper  for,  to  make 

to  preserve 
Tillage,  operation  of 

best  mode  of 

to  conduct  a  fallow 

to  prepare  the  ground 

two  sets  of  ploughs  required  for 
Tinctiu'e  of  Japonica,  to  prepare 

salt  of  tartar 

antimony  . 

benzoin  . 

catGcliu 

ginger 

guaiacum 

guaiacum,  ammoniated 

Peruvian  bark 
Huxham's 

rhubarb 

compound 

senna 

balsam  of  Tolu 
Tin  ores,  to  assay 

in  the  humid  way 

to,  copper  and  brass 

iron  and  copper  vessels 

solution  of,  in  a<pia-regia 

muriate  of,  to  make 

tree,  to  prepare  the 
Tinning,  Kuslitien's  metal  for 
Tobacco  pipes,  to  make 
Tomatas  catsup  . 

Tombac,  to  prepare 

red 

wnite 
Tools,  edge,  from  cast  steel  and 
Tonsils,  swollen 
Tooth  ache,  to  prevent  the 
radical  cure  for  the 

brushes,  vegetable,  to  make 

powders 
coral,  &c. 
remedies  for  the 
Tortoise  shell,  to  weld 
Travelling,  in,  to  escape  the  effects  of  lighti)»'ig 
Trees,  to  graft 

to  plant,  to  advantage 


INDEX. 


469 


Trees,  to  pack  for  exportation    . 
folhige  of,  to  water  . 

plaining,  general  mode  of 

more  expetiitious  method 
forcing,  German  way 
small  fruit,  to  plant 
standard,  to  clothe  the  stems  of 
orchard,  to  prune 
deformed,  to  recover 
to  transplant 
orchard,  diseases  of 
fruit,  to  raise  and  manage 
to  preserve  from  frost 

Russian  way 
in  blossom 

to  protect  from  insects 
to  propagate,  Chinese  way 
to  clear  from  worms,  ike. 
peach,  to  ])reserve 
■wall,  skreen  for  protectin 

new  way  of 
apple,  old,  to  renovate 

treatment  of 
wounds  in,  &c. 

exhibiting  the,  to  obtaia  early  fruit  by 
coffee,  to  engraft 
wall  fruit,  to  hasten  the  ripening  of 

composition  for  do 
to  prevent  thegrowih  of  weeds  round 
fruit,  nails  in,  to  avoid  the  effects  of 
moss  on,  to  destroy 
to  protect  from  hares 
kpple,  insects  oti,  to  prevent  the  propaga' 
tion  of 
canker  in 

the  disease  in,  to  cure 
canker  in 

elm,  ulcers  in,  to  cure 
orchard,  to  cleanse,  by  lime 
fruit,  blight  in,  to  cure 

mildew  on,  to  prevent 
peach,     do  do 

gumming  in,  to  prevent 
young,  to  pack,  for  esportat 
1  ympany 
Tumours 

fleshy,  &c. 
Turke3's,  qualities  of 

dropsy  in  the  crops  of 
clioice  of 
Turner's  varnish  for  box  wood 

cerate 
Turnips,  to  cultivate 

to  prepare  the  ground  for 
to  sow  seeds  for 
cleaning  process 
yellow,  to  cultivate 
Swedish,  or  ruta-baga 
fly  on,  to  destroy 
to  prevent 
to  check  the 
cleaning,  plough  for 
to  apply  dung  to 
qualities  of 
T  arnsole,  blue,  for  dyeing 
Turpentine,  oil  of,  to  procure 

to  rectify 
Turtle,  to  dress 

calf's  head,  in  imitation  of 
mock 
Tutaiiia,  or  Britannia  raetal 
German 
Spanish 
Eiigestroora 
I'utenag,  to  prepare     . 
Types,  printer's,  alloy  for 
Typhus  fever 


310,  410 

291 

2'JC 

ib 

ib 

293 

lb 

ib 

ib 

291 

293 

292 

294 

ib 

298 

294 

298 

398 

417 

294 

409 

298 

ib 

299 

298 

ib 

ib 

ib 

299 

ib 

ib 

ib 


ib 

300 

ib 

ib 

ib 

ib 

ib 

ib 

ib 

ib 

310 

210 

217 

218 

403 

278 

426 

26 

251 

335 

ib 

ib 

336 

ib 

ib 

ib 

ib 

ib 

315 

318 

404 

93 

149 

ib 

415 

ib 

ib 

12 

ibi 

ib 

13  I 

10] 

ib 

200 


U. 


Ulcers 

mercurial,  in  the  mouth       . 

and  pimples  on  the  tongue 

inflamed 

fungous 

sloughing 

indolent 

carious 

poultices  for,  various  . 

lotions  for  scorbutic 
for  scrofulous 
Umbrellas,  to  make  pliable  varnish  for 
Urine,  incontinence  of 

suppression  of  , 

difficulty  of  .  , 

Usquebaugh,  to  make  . 

Uvula,  enlarged  .  . 


Vaccination  .  , 

signs  of  a  true      .  . 

Varnishes  .  . 

poi)py  oil,  for  drying 
fat  oils 

resinous  drying  oil  . 

copal,  various  colours  . 

Varnish,  fat  copal 

for  plaster  figures 

for  watch  cases,  to  imitate  tortoise  sheU 

colourless  copal 

white  do 

gold  coloured  do  . 

camphorated  do 

ethereal  do 

turpentine  do 

fat  amber 

amber  witii  turpentine         . 

Shaw's  mastic 

for  electrical  purposes 

fat  amber,  or  copal 

to  apply  it  to  opake  ecamels 

compound  mastic 

camphorated  do  for  paintings 

painter's  cream  , 

caoutchouc  .  , 

sandarac 

compound 

camphorated 
for  cut  paper  works,  dressing  boxes, 
spirituous  sandarac,  for  wainscotting, 
for  violins,  ^c. 
coloured,  for  violins,  &c.,  plum  tree, 

hogany,  and  rose  wood 
fat,  of  a  gold  colour 

or  golden,  being  a  mordant  to 
and  dark  colours 
Turner's,  for  box  wood       . 
to,  dressing  boxes 
to,  glass 
gallipot 

mastic,  for  grinding  colours 
to,  harps  and  dulcimers 
tor  boots  and  shoes 
lacquer,  for  brass 

for  philosophical  instruments 

gold  coloured,  for  brass  watch  cases, 
watch  keys,  &cc. 

of  a  less  diying  quality 

of  various  tints 
mordant,  for  gilding 
others 

composition  for  making  coloured  draw^ 
ings  and  prints  resemble  oil  paintings 
to  colour  baskets 
to,  balloons 
rarified  air  do  . 


&c. 
&c. 


sold 


ib 
ib 
27 
33 
27 
ib 
32 
403 
27 
ib 


ib 
ib 
34 


454 


UNIVLRSAL  RECEIPT  BOOK. 


Vamish 

1 

frr  coloured  drawings 

31 

foi  pales,  and  coarse  wood  work 

28  1 

for  wood,  which  resists  the  action  of  boil- 

I 

ins;  water 

32  1 

black,  for  old  straw  or  chip  bats 

2S  1 

to,  di-awiiigs  and  card  work 

32! 

to  make  sail  cloth  water  pro.of            .     29,  41  i| 

on  wood                   .        _        . 

59  1 

coloured  composition  for  rendering  linen 

and  cloth  water  proof 

29 

to  thicken  linen  cloth  for  skreens  and  bed 

testers 

ib 

to  make  liquid  paste  with  drying  oil 

ib 

common  wax,  for  cloth 

ib 

fine  printed  cloths,  to  prepare 

ib 

silk,  to  prepare 

30 

for  silks,  &c.         .                 .                 .    30, 34  || 

for  umbrellas 

30 

foi  Indian  shields 

35 

to,  like  gold,  silver  leaf 

ib 

to  recover 

ib 

to  polish 

ib 

v'^arnishes  for  engraving,  (see  Engraving) 

77 

Vaults,  foreign  wine,  to  manage 

133 

Veal,  qualities  of 

402 

choice  of               .                 .                 • 

426 

savoury  dish  of,  to  make 

165 

cake,  to  make 

ib 

breast,  glacee 

ib 

shoulder,  en  galantine 

ib 

ragout  of,  cold 

ib 

to  carve 

420 

Vegetable  liquids,  to  deprive,  of  their  colour 

155 

/egetables,  to  propagate 

286 

by  seed 

ib 

by  germs  or  bulbs 

ib 

by  slips 

ib 

by  division  of  the  plant       .                . 

ib 

by  runners             .                 . 

287 

by  suckers 

ib 

by  layering 

ib 

by  innarching       .                 . 

ib 

by  budding 

ib 

by  shield-budding 

ib 

green,  for  manur'',  to  decompose 

323 

to  protect  from  injuries^  by  straw  ropes 

291 

by  nets 

ib 

by  canvass  skreens 

ID 

to  gather 

308 

to  preserve 

ib 

Veins,  enlarged,  spermatic 

211 

V^ellura,  to  make 

2S3  1 

to  convert  into  leather 

ib 

painting,  liquid  gold  foi 

53 

silver 

lb 

I9  stain,  green 

94 

to  restore  rusted  liquid  siher 

53 

to  make  glaire  of  eggs  for 

ib 

ground,  to  lay  silver  or  gold  upon 

ib 

Velvet,  to  paint  on                       .                 . 

C5 

materials  required                 . 

ib 

subjects  for  painting             •                 . 

ib 

appropriate  colours              .                . 

ib 

compound  do                         .                 . 

66 

directions  for  painting 

ib 

V^ unison,  qualities  of 

402 

pasty 

415 

Ventilation  of  churches 

260 

houses 

ib 

Vermin,  to  preserve  houses  from 

363 

crops  from            .                . 

336 

'Hnes,  to  plant 

296  1 

composts  for         • 

ib 

to  choose  the  plants              . 

ib! 

to  prune  and  train 

ib 

to  advantage                   •                . 

297 

Vines,  to  destroy  insects  on 

Vinegar,  to  make  .  .     ■ 

conim«'>n  .  . 

■wine  .  . 

sugar  .  . 

gooseberry  .  . 

currant  .  . 

primrose  .  . 

raisin  .  , 

ci<ler  .  . 

from  the  refuse  of  fruits  , 
bee  hives 

from  orange  and  elder  flowers,  ko. 

to  strengthen 

ice,  to  prepare 

qu.iss,  to  make       .  , 

distilled 

improved        .  , 

to  deprive  of  colour 

of  squills 

aromatic  .  , 

cheap  do  for  purifying  manufactories 

balsamic  and  anti-putrid 
Vinous  fermentation 

Vol-au-vent,  to  make  . 

W. 

Waffles 

Dutch  way 
Walks,  gravel,  to  make 
Walls,  new,  to  preserve  from  dampness 
Walnuts,  to  presei-ve 

to  pickle,  white 
Warts,  to  remove  .  . 

to  treat 

venereal  .  , 

Wasps,  Sec,  stings  of 
Watch  cases,  mock  tortoise  shell 

works,  oil  for 
Wash,  for  preserving  crayon  drawings 
Water  colours  (see  Colours) 

for  an'.mals,  to  mix 
Water,  fresh,  from  sea,  lo  obtain 

sea,  to  render  fit  for  washing 

commoi,  distilled 

casks,  to  clean  , 

for  brewing,  to  choose 

to  purify,  by  charcoal  . 

to,  meadows 

to  raise,  in  all  situations 

warm,  for  a  carriage,  or  small  room 

to  walk  on  the 

to  determine  :f  hard  or  soft- 

pipes,  to  manage  in  winter 

soda 

Water-proof,  composition  for  making  linen, &ce. 
sail  cloth 
linen  and  cloth 

boots,  to  prepare  . 

composition  for  leather  or  cloth 
for  leather,  patent 
Waters,  simple,  rules  for  distilling 

stills  for 

expeditious  mode  of  distilling 

compound  distilled 
Wax,  painting  on,  Grecian  method 

red  sealing,  to  make 

black  .  . 

green  .  . 

blue  .  . 

yeliow  .  . 

purple  .  , 

uncoloured,  soft  . 

culoured  . 

bordering  for  engravers        . 

candles,  to  make   .  . 

Weeds,  to  destroy        .  . 


imiEX. 


45& 


preventing 


Wee<1s,  usefulness  of  moving 
VVheat,  to  cultivate 

to  preserve  . 

nietlind  of  sowing 

diilling,  improved  way  ot 

to  ')ickle  the  seed  of 

diseases  of 

blig'.t,  mildew,  rust 

mildewed,  impropriety  ot  Hsin 
to  i-emove 
to  prevent 

smut  in 

Henderson's  method  of 

liarvest,  to  manage  the 

to  destroy  slugs  upon 

to  cut,  time  for 
Whiskey  cordial,  to  make 
Whitlow,  treatment  of 
Whites,  in  women 
While-wash,  to  . 

Wliite  swelling 
Wigs,  to  prepare  hair  for 
Windows,  to  keep  up 
Wines,  British,  to  make 

gathering  the  fruit 

pickling 

bruising 

vatling 

vinous  fermentation 

flavouring 

drawing  the  must 

pressing  the  husk 

cjAsking  the  must 

spirituous  fermentation 

racking  . 

fining  , 

bottling  and  corking 

ap|)aratus  for 

gooseberry,  red  •. 

and  white 
white,  or  champagne 

champagne,  British 

gooseberry  and  currant 

currant,  red 

white 
Dutch 
black 

mixed  berries  from  small  gardens 

compound 

other  mixed  berries 

strawberry 

raspberry 

mulberry 

elderberry 

Cyprus,  imitation  of 

elder-flower,  or  Frontiniac 

port,  imitation  of 

woule,  or  bilberry 

birch  . 

blackberry  . 

spruce  . 

juniper  berry 

danison 

cherry 

morella  , 

peach  . 

and  apricot 

apricot 

lemon  , 

apple,  white 

red  . 

quince  . 

orange  . 

and  lemon 

mead,  white 

n-i),  or  metheglm 
walnut 


sss 

Wines,  American  honey              . 

3'2f- 

cowslip,  red           .                 . 

sr.i 

white      .                 .                . 

3'ir, 

mead       ... 

3-27 

cider,  white           .                . 

lb 

red              ... 

328 

grape,  red             ... 

ib 

white          ',                .                 , 

ib 

raisin,  eipial  to  sheny 

ib 

another  raisin  and  gi-ape       ..                . 

329 

claret,  vine  leaf                       .                 . 

ib 

from  frosted  potatoes            .               , 

ng         ib 

ginger                    ... 

330 

koumiss,  tartar     .                .               . 

33r 

rhubarb                  .                 ,                , 

394 

sage                        ... 

148 

gilliflower              ... 

219 

turnip                     .                 ,                , 

243 

rose                         •                 .                . 

395 

barley                     ... 

212 

fig,  English           . 

335 

sycamore 

388 

balm 

122 

scurvy  grass 

ib 

claret,  cheap  and  wholesome 

ib 

dry 

ib 

Wines,  British,  management  of                 . 

123 

to  guard  against  unj-ipe  fnait 

ib 

to  keep  and  manage 

ib 

to  sweeten  a  sour  cask          .                . 

lb 

poor,  to  ioiprove 

i'» 

to  improve  when  lowering 

ib 

flat,  to  restore 

ib 

disagi'eeable  taste,  to  remove 

ib 

ill  scent  ol              . 

ib 

to  pass  white  for  champaigne               , 

124 

to  make  il  sparkle  like  do                     . 

ib 

foul  or  ropy,  to  clear             .                 , 

ib 

green  or  harsh,  to  correct     . 

ib 

sharp,  tart,  acid 

ib 

sour                        .                 .                . 

ib 

to  line  or  clarify 

124,  401 

to  sweeten 

124 

to  stop  the  fermenfation 

125 

jiricked,  to  restore 

ib 

decanting               .                 .                 . 

ib 

Wine  vaults,  foreign,  to  manage 

ib 

wines  and  spirits,  cellar  of,  to  fit  up  . 

ib 

foreign,  j.rocess  of  making 

ib 

port,  to  make 

ib 

to  manage  and  improve 

ib 

to  make,  French  method 

ib 

foreign,  to  rack 

126 

clai'et,  to  manage 

ib 

to  colour 

ib 

foul,  to  restore   . 

ib 

and  port,  to  make  them  rough 

ib 

foreign  (irickcil,  to  recover 

ib 

Herniilage  and  Burgundy,  to  manage 

127 

Lisbon 

ill 

Bucella 

ib 

Si'erry,  to  iniprove 

ib 

white 

ib 

to  improve  by  chalk 

ib 

sick,  to  renovate 

ib 

to  ni'llow 

ib 

sour,  to  restore,  German  method 

128 

to  coMcenliiUe,  b)  cold                   . 

ib 

wliiie,  to  tine 

ib 

red 

ib 

clsret,  to  fine  a  hogshead  of 

ib 

Sherry,  to  fine 

il 

p-tle,  tu  fine 

ib 

Madeira 

i2y 

i                                  West  India,  to  improve 

il. 

'                   \'i<li)iua,  to  line 

ib 

Malmsev  and  other 

456 


DNIVERSAL  RECEH'T  fiOOK. 


Wines,  port,  to  fine    . 

136 

filings,  to  make  and  apply 

ib 

to  force  down 

lb 

•white,  to  convert  into  red 

ib 

red  into  wliite 

ib 

new,  to  preserve  against  thunder 

137 

to  make  it  settle  well 

ib 

casks,  match  for  sweetening 

ib 

oyster  powder  for 

ib 

filtering  bag 

ib 

to  bottle 

ib 

adulterated,  to  detect 

ib 

alum  in 

ib 

lead  and  copper  in 

ib 

corrosive  sublimate  and  antimony  in 

,  to 

detect 

ib 

oil  of,  to  procure 

142 

VVoad  for  dy  ,'ing,  to  prepare 

91 

Wood,  to  preserve  from  insects 

306 

for  dyeing,  to  prepai'e 

92; 

oil  gilding  on 

15 

to  polish 

31  1 

varnish,  to  make 

39  j 

to  render  incombustible 

418! 

to  dye  various  colours 

93  1 

to  preserve  by  charcoal 

405  ] 

Woods,  medicinal  decoction  of  the 

254  1 

Wool,  to  fix  a  mineral  yellow  on 

84 

to  dye,  Prussian  blue 

87 

permanent  blue 

ib 

to  bleach               . 

96 

Woollens,  undyed,  to  scour 

98 

Fuller's  purifier  for 

101 

to  dye,  blue 

84 

yellow     . 

ib 

red,  crimson,  and  scarlet 

ih 

to  full 

96 

to  dye,  black 

85 

brown 

ib 

Wormwood,  oil  cf,  to  procure 

149 

vVorma                 .                .        208,  237, 

238,  41 1 

white  tbead  worm,  or  ascarides 

208,  237 

round  worm 

208 

Upe  worm            . 

ib 

Worms,  tape  worm  in  children 

long  round  worm 

male  fern 

worm-seed 

powder  of  tin 

oil  of  turpentine  . 

essence  of  bergamot 

Ching's  lozenges 

yellow  lozenges 

brown  lozenges 

petroleum,  a  general  remedy 
Worts,  to  boil 

to  cool 

to  mix  the  yeast  vith  the    . 

to  determine  the  strength  of 

to  apportion  the  yea^t  and  apply  it  to 
Wounds 

incised  . 

punctured  . 

contused  .  . 

poisoned  .  , 

cf  the  ear,  &c.     •  , 

^    Jie  scalp  .  , 

of  the  throat        .  . 

of  the  chest  .  , 

of  the  belly  .  , 

of  the  joints  .  , 

Writing,  to  take  out 

for  the  blind         .  . 


Yarn,  to  scour  .  . 

\east,  to  mijf  with  worts 

to  apportion  and  apply  it  to  worts 
the  fermentation  01,  to  manage 
to  preserve  .  , 

nine  substitutes  for 
to  restore  bad 

Yellow,  or  West  India  fever  •    . 


ZafTre,  to  prepare 
Zinc  ores 

in  the  humid  way 


Z37 

238 

;b 

ib 

ib 

ib 

ib 

238 

ib 

ib 

411 

108 

ib 

ib 

107 

lOS 

221 

ib 

222 

ib 

ib 

223 

ib 

ib 

ib 

ib 

ib 

101 

388 


98 

108 

ib 

ib 

119 

ib 

ib 

190 


09 

•3 
lb 


THE  END 


^pctclcoL 


^0  4<^ 


fi£TTY  C£NT£R  LIBRARY 


